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Estelle Erasmus brings her 30 years of experience to Let's Talk Memoir for a conversation about what it takes to break through submission slushpiles, the key to exemplary essays, honing our writer's voice and giving editors what they need, pitching story vs. topic, the art of companion pieces, conveying our passion and investment, and her new book Writing That Gets Noticed.   Also in this episode: -podcasts as a way to reach readers -the pace of online outlets  -researching before you pitch   Books mentioned in this episode: On Writing Well by William Zinsser The Situation and the Story by VIvian Gornick  When She Comes Back by Ronit Plank   Estelle Erasmus, author of Writing That Gets Noticed: Find Your Voice, Become a Better Storyteller, Get Published (June 2023), is a professor of writing at New York University, the host of the Freelance Writing Direct podcast, and former “All About the Pitch” columnist for Writer's Digest where she also teaches classes on pitching, personal essay writing, and getting started in writing. She has written about a variety of subjects (health, beauty, fitness, publishing, business, travel) for numerous publications. Her articles for the New York Times and Washington Post have gone globally viral (with more than 500 comments on her New York Times piece, “How to Bullyproof Your Child”). She has appeared on Good Morning America and has had her articles discussed on The View. She has also taught, coached, and mentored many writers who have gone on to be widely published in top publications. She received the 2023 NYU School of Professional Studies Teaching Excellence Award, is an American Society of Journalists and Authors award winner, and was a cast member in the inaugural New York City production of the Listen to Your Mother storytelling show. Learn more at www.EstelleSErasmus.com and register for her latest classes. Also, follow Estelle on Instagram, TikTok, and X, and sign up for her Substack Connect with Estelle: Author of WRITING THAT GETS NOTICED  Available to order now. www.estelleserasmus.com (sign up for her newsletter) Sign up for her substack Adjunct Instructor, NYU (Sign up for my latest classes) Recipient 2023 NYU SPS Teaching Excellence Award Freelance Writing Direct Podcast (iTunes) (She speaks to Cheryl Strayed, Ann Hood, Noah Michelson, Alan Henry, and more) Freelance Writing Direct Podcast (YouTube) Follow me: Twitter, Instagram, TikTok Writer's Digest: What to Do to Maximize Your Launch Week And Get Your Book Noticed https://estelleserasmus.com   – Ronit Plank is a writer, teacher, and editor whose work has been featured in The Atlantic, The Washington Post, The New York Times, Writer's Digest, The Rumpus, American Literary Review, Hippocampus, The Iowa Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named a 2021 Best True Crime Book by Book Riot and was a Finalist in the National Indie Excellence Awards, the Housatonic Book Awards, and the Book of the Year Awards. Her fiction and creative nonfiction have been nominated for Pushcart Prizes, the Best of the Net, and the Best Microfiction Anthology, and her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' Eludia Award. She is creative nonfiction editor at The Citron Review and lives in Seattle with her family where she is working on her next book.   More about Ronit: https://ronitplank.com Sign up for monthly podcast and writing updates: https://bit.ly/33nyTKd Follow on Instagram: https://www.instagram.com/ronitplank/ More about WHEN SHE COMES BACK, a memoir: https://ronitplank.com/book/ More about HOME IS A MADE-UP PLACE, a short story collection: https://ronitplank.com/home-is-a-made-up-place/   Connect with Ronit: https://www.instagram.com/ronitplank/ https://twitter.com/RonitPlank https://www.facebook.com/RonitPlank   Background photo: Canva Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers

Extreme weather events can be devastating to a winegrowing region's infrastructure, business, and in the worst-case scenarios, human life. Emma Taylor, Viticulture Consultant with Emma Taylor Viti is part of New Zealand's Cyclone Gabrielle recovery team, helping winegrape farmers in the Hawke's Bay region. When the cyclone hit in February 2023 just before grape harvest, flood waters reached over the top of many vineyards destroying bridges, leaving behind massive silt deposits, uprooting entire plantings, and cutting off power for one week. Growers had to evaluate how to handle their losses based on total damage, potential fruit contamination, and vineyard lifespan. A vital component of the recovery effort is the knowledge and experience of viticulturists who farmed in the region during Cyclone Bola in 1988. Resources: 2: The Goldilocks Principle & Powdery Mildew Management 79: Grapevine Fungal Diseases 103: Environmental, Social, & Governance Initiative in Spain's Priorat Region 117: Grapevine Mildew Control with UV Light Cyclone Gabrielle Relief Fund Downy Mildew (Plasmopara viticola) Emma Taylor on LinkedIn Hawke's Bay Wine New Zealand How lessons learned from Cyclone Bola can help deal with the aftermath of Cyclone Gabrielle Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  And with us today is Emma Taylor. She is viticultural consultant with Emma Taylor Viti in New Zealand. And today we're going to be talking about the terrible impacts that cyclone Gabrielle had on the North Island of New Zealand. And thank you for being your guests taking time and sharing your story with us.   Emma Taylor  0:14  Nice to meet you and talk to you, Craig.   Craig Macmillan  0:16  First, I want to express my sympathies to everyone in the North Island in New Zealand overall for the loss of life and tremendous devastation of property. A lot of folks were unhoused injured as well as fatalities. And we're all very saddened by the event.   Emma Taylor  0:33  Thanks for that. It was it was quite biblical in nature, we call it you know, it was it was quite extreme.   Craig Macmillan  0:39  Yeah. It was quite extraordinary. Well, first of all, what was the cyclone? What was what was the story there.   Speaker 2  0:45  So it was an extratropical cyclone. That's common to New Zealand that we do get so tropical cyclones form up in the higher in the Pacific normally around the islands. By the time they get to New Zealand, they've normally decreased in intensity to the point that they are now regarded as extratropical cyclone. And that is the same with cyclone Gabrielle when the MetService started bringing up you know, they bring up these tropical cyclones in this hour, there's one to watch. And I remember when I first heard the announcement that tropical cyclone Gabriel was forming. And I remember the way that the MetService were talking about it. And I remember thinking this sounds like it could be a biggie you know, it's been a while but it's the way that they're talking about it. They're just preparing us in a slightly different way to the other extratropical cyclones. Cyclone Gabriel, it came on our horizon, you know, as one to watch maybe about a week to 10 days before it landed.   Craig Macmillan  1:39  Okay, so there was people were aware of something was coming.   Emma Taylor  1:43  Something was coming. Yeah.   Craig Macmillan  1:44  How close to harvest were vineyards when the cyclone hit. In   Emma Taylor  1:48  New Zealand in the last few years, we have been having our harvest seasons coming earlier in earlier that a climate change thing. Most likely they I used to say that harvest and Hawke's Bay started a little bit at the start of March, but you're really into it by the 20th of March. And by the 20th of April, you're over. And then you'd have a few rats and mice after then yeah, so that the 20th of March the 20th of April was hardest in the last few years. It's that chunk of time has been getting earlier and earlier to the point that in the 2022 Vintage everything was picked before we even got to April however, the 23 Vintage I remember commenting, maybe only a week before topical cyclone Gabrielle came that it looked like we're a bit more normal. And instead of a February start to have us I was hoping for a March start to harvest. However, you know, Gabrielle came on the 14th of February and we were harvesting nine days later.   Craig Macmillan  2:47  That's what I was gonna ask was how close to harvest were vineyards. When the cyclone hit? What are the varieties that are most common in that area?   Emma Taylor  2:54  The largest planted variety in Hawke's Bay is Sauvignon Blanc and Ginsburg however, that's because New Zealand Sauvignon Blanc right microclimates of Hawke's Bay and Brisbane and due to their warmer than what Marlboro is in both regions, there's a decent amount of Chardonnay, and Hawke's Bay, especially, we have some red variety. So we have Syrar and Merlot, Cabernet, that are grown, especially on the government gravels, which is a very stony appellation that we have here mainly Sauv Blanc, good amount of Chardonnay, and then the other little bits and pieces.   Craig Macmillan  3:27  Now, what I'm amazed by is that you mentioned you were harvesting nine days later. So there were vineyards in some of the harder hits areas that could still be harvested.   Emma Taylor  3:35  When the cyclone hit it was the range of destruction based on where you were and how close to a river or how close to a stop meant that breached you. The vineyards that were harvested initially were the ones that might have been flooded, but the water receded pretty quickly in most instances. And we were able to get in and harvest though. So the fruit did not like being submerged in water. Yeah.   Craig Macmillan  4:01  No, not at all. In the floodwaters if I understand in some cases reached as high as the fruit zone.   Emma Taylor  4:07  Oh, yeah. And over over the top of vineyards. Yeah.   Craig Macmillan  4:11  Wow. Oh, my God, and then it receded quickly. And then obviously there will be an issue with getting in after that.   Emma Taylor  4:19  Yes. And there's two kinds of issues with getting and there was access to the vineyard and the sense that in some instances this a few were along the Ngaruroro river. So there was three main rivers that you're probably going to hear me talk about in this the Esk valley, the to Tūtaekurī and Ngaruroro, and the Hawke's Bay, we have more vineyards along the Ngaruroro than anything, any of the other two, which is fortunate given the events that happened but if you were along the Ngaruroro and you were flooded, you didn't have a silt deposit, which is what you know, then became something that people had to manage with. So if you were along the Ngaruroro you were flooded, and then the water receded, and so your issue was accessing a Vinyard. which has been completely flooded. And so you can imagine there might be a little bit of mud and stuff like that, although, to be honest, a lot of alluvial gravels in that area as well, but also accessing the vineyard because a lot of the bridges had been washed out.   Craig Macmillan  5:12  Oh, right.   Emma Taylor  5:14  In the region like 60 bridges or something had or had been washed out. And clearly the priority was to get the bulk of people moving, rather than access to a remote vineyard. That makes sense. So that became an issue for people as well. The infrastructure damage.   Craig Macmillan  5:30  I'm guessing, because we're talking about New Zealand, we're talking about machine harvesting.   Emma Taylor  5:34  Yeah, that point was predominantly machine harvesting. I mean, there was there's always a little bit of hand harvesting, that happens. And there was there was a hand harvesting that happened on blocks that have been flooded. I'm not sure that there was to tell you the truth, I'm sure. I think it was all pretty much machine harvested.   Craig Macmillan  5:50  What do you do with fruit that has had floods, silts contact? That's that's something that I have never imagined in my wildest nightmares. Can you tell us a little bit more about that? Because my understanding is that some that at least some of that fruit was usable?   Emma Taylor  6:08  Yes. For a lot of people, you have to realize that a lot of people that were affected were growers, like ma and pa growers, we'd call them you know, private growers. And they have spent all their money, you know, they have, you know, what the seasons like you spend all your money on or you're pruning, you're spraying you're mowing your hand work. And they were in that point, just before harvest where you're not spending any money, and you're just waiting for the grapes to ripen. And then harvest until you get your paycheck for a lot of our members and some of our wine companies. The motivation was just to be able to give these growers some income so that they could continue. Yeah. So you know, they've clearly lost some of their crops. And so how can we have this what we can it's something that's been flooded the big thing that for other horticultural products that you have to worry about is E. coli contamination because you don't know what's in the floodwaters. Fortunately, because we're making wine, there's lots of international research that shows that E. coli dies in alcohol, MPI, which is our Ministry for Primary Industries over here they released with New Zealand winegrowers, they released a statement that said, you could have as grapes for the production of wine, as long as you had assess the risk. They were worried not only about E. coli, or, although it wasn't a big issue, but agro chemical contamination because the floodwaters had just destroyed chemical sheds on vineyards and washed through and they were worried about hydrocarbon contamination because diesel tankers and and they were just worried about anything else that could have been in that water. What we did discover though, and so we did a lot of testing pre harvest and post harvest is that while you know, the fuel Bowser that was sitting in your vineyard has gone, you don't know where it is, the volume of water that was flowing was so great compared to the potential risk of contaminants that there wasn't anything to worry about.   Craig Macmillan  8:04  That is good news. A true obviously, you've mentioned this in many videos, this tremendous amounts of silt were deposited, which leads to a number of possible issues. Also, I saw pictures of trellises and vines that had been knocked completely over. How are growers recovering from this? Are they trying to move silt down? Are they trying to reset the floors? What happens if you have silt layers higher than the graft union?   Emma Taylor  8:30  There are so many issues and there's no one single way to solve them as every situation is, you know, as often the case, like I was mentioning the East Valley and the Tūtaekurī rivers, there was a lot of salt deposits, and some vineyards were completely buried. So once the flood water receded, you couldn't see the vineyard anymore. We called those catastrophic vineyards. They are catastrophically affected, they needed to think about what they were now going to do with those that land use. For those ones in one regard, it's easy, because you're not saying to them, you can recover your vines. You're saying, Okay, you no longer have a vineyard, but for the ones that were in between. So they had a silt deposit, but it wasn't catastrophic. So there's two parts. Your question here that I think I'm asking is the ones that had the silt deposit, but it might have been above the graft union. And so we then urged those growers to contemplate the lifecycle of the vineyard and where they were sitting. So is the vineyard getting towards the end of its life, say 20 to 25 years old, because in New Zealand, especicially Sauvignon Blanc vineyards we manage very hard for trunk disease, but can 30 years old or so a vineyard will have a lot of trunk because they've done it. So if your vineyard was 20 years old, and you probably only had 10 years of useful life yet. We were saying you could probably leave that salt and place it flatten it out to the point that you can now grow on it but you can leave that because you're probably We'll get you we'll get scion rooting. But the phylloxera will take a while to reinvest in the vineyard, the roots of your original vine is still there, the scion roots have to take over the phylloxera has defined, you've probably got seven to 10 years before you're even seeing the first signs of phylloxera damage on your vignette.   Craig Macmillan  10:17  And there is phylloxera in those areas?   Emma Taylor  10:20  Because 95% of vineyards in New Zealand on grafted rootstock, we don't know. We have not studied phylloxera in New Zealand for a long time.   Craig Macmillan  10:32  That's a good thing because I was afraid I was gonna have to apologize on the part of all growers in North America for going back going back to the 1790s, or whatever it was.   Emma Taylor  10:41  We love the American rootstocks. Yeah, you American rootstocks? Yeah.   Craig Macmillan  10:45  Well, I don't think America can take credit for everything. I think the French and the Germans and the Italians have all done a great job to,   Emma Taylor  10:52  We don't know what the phylloxera status is, we have the the vineyard and goods board that I know about that is on its own roots. And it's, I don't know, 30 years old and still going strong. And then there was a nursery and Bisborn that was trying that tried to put its mother vines on own roots to try and keep the integrity of the plant. And they started seeing phylloxera in that planting seven to 18 years after planting. So we know it's still there. What we did discover throughout this whole process is that phylloxera research has kept continuing overseas, especially in Australia. And there's lots of species of phylloxera and we don't even know what species we've got. Because we haven't done a survey for the last surveys in New Zealand were done in the 80s I think it is.   Craig Macmillan  11:36  Talking about catastrophic losses, is there an estimate of like what percentage of some of those areas or what how many, or how many hectares were lost completely?   Emma Taylor  11:46  So there's about 4000 to 5000 hectares and holes, and depending on how people are choosing to manage and it's still coming out as, as we come through the season, there's about 300 hectares that we think will be lost completely. So it's not a huge amount in terms of the region, but it's one of those things, you know, it's a different scale of damage that you've had. And for some people, it means that they just lost the vintage from 2023. And now they're moving forward. But for the people that are the catastrophic so as the one you know, everyone's recovery is at different stages, depending on the scale of the damage and those that are worse affected obviously are still in a recovery phase with those that are were affected but not so badly. They've you know, got to the point they've prune the vines they're looking for forward to bad break this year. And it's it's move on and forget that cyclone.   Craig Macmillan  12:37  When would bud break be expected.   Emma Taylor  12:38  I saw bud break last week. Oh, wow. No, it's too early.   Craig Macmillan  12:44  Of course, it's too early No, but like, just just as a time point, it is August 8 2023. Today, which is your early spring.   Emma Taylor  12:53  So when to really the ski season is in full swing down here in New Zealand, we had a bout of warm weather, which got some the set flows going and a little bit of early bad breakout and Bayview. But we've now into some beautiful frosty morning and blue sky days. So that'll slow things down. You're saying it's the ninth of August. So hopefully, it'll be the end of August before we see too much more about movement.   Craig Macmillan  13:20  We're talking about Sauvignon Blanc, Sauvignon Blanc very prone to Botrytis and other fungal diseases. I'm not sure what your fungal disease situation is like where you are. Was that was that an issue? Was there a big explosion and fungal problems with that nine or 10 or 14 days before you get in?   Emma Taylor  13:36  Actually, so one of the issues we had in Hawke's Bay this year, and especially, you're talking about Sauvignon Blanc, but I suppose and other varieties, which was more more prevalent was we had downy mildew, we've not really experienced a lot of downy mildew in New Zealand. So whereas this year, I did see canopies that were completely defoliated. And partly that was a response to what when the cyclone happened and those first 10 days after the cyclone. We were still in a state of emergency, the bridges were down, communication was down because the cellphone towers all went out power was down for Napier, which is the urban environment that was down for a week and so people couldn't get on if your vineyard was a later ripening variety. So a Sauvignon Blanc or or red, Chardonnays earlier if your vineyard was a later ripening variety you couldn't get on and do some of those last protective sprays that showed in some of the canopies.   Craig Macmillan  14:34  I worked in the Central Coast California and I've only seen Downy Mildew once and it was it was amazing. It was really scary does tremendous damage and quickly that's the other thing downy mildew can strike and really do a lot of damage really fast. What about vines that were knocked over, or those vines salvageable. Can you push them back up?   Emma Taylor  14:53  Yeah, you can and this depends on how much silt you have. So if they got bent over and then there was a lot of silt that was a little bit trickier. But if they were bent over and you might needed to replace your posts, then that happened and those vines are actually that was where there was a little bit of hand picking that happened to tell you the truth. Yeah, they were salvageable. So get in quick, lift them back up again. And nets it we found that Vinyard nets, they often acted like a giant sail. If you were perpendicular to the river with a net on, you're almost guaranteed to be flattened.   Craig Macmillan  15:28  And so I'm guessing that that work started right away. And then there probably were vines that were just completely ripped out at the root.   Emma Taylor  15:35  Vines that were completely ripped out tangled mess with the nets, the posts, the wire, the irrigation. And so actually dealing with the waste of that became a big issue because we don't like burning waste in New Zealand. We only like to recycle. Telling someone that that big mess of nets and posts and wire you need to sort through and pull it out for recycling. That wasn't   Craig Macmillan  15:57  No Yeah, no, that's a really difficult thing to do. There's no doubt about it. And then if it's an older vineyard, and if it was twisted around the cordon and wire then can't chip it and on and on and on and on and on. This is not the first I'll call it a super cyclone that's hit before. In 1988 There was a Cyclone Bola  and it also did tremendous damage to vineyards I understand as well as property in human life.   Emma Taylor  16:24  Yes, and that cyclone and it hit slightly further north. So Bisborn was worse affected than Hawke's Bay, and back then in 1988, Bisborn one was New Zealand's largest wine growing region, and that hit later hit March. Oh, it really March. Sorry, the dates just elude me now. But it hit early March. So the vines were further closer to vintage. Yeah, had a had a very catastrophic, catastrophic effect. But it was 35 years ago. And it's amazing how much we had forgotten.   Craig Macmillan  16:57  That's what I was going to ask were there lessons that were learned?   Emma Taylor  17:00  What I've since you know, what I said, to add a grower meeting the other day of what we've learned is a cyclone is a cyclone and actually, some of the damage was pretty similar in some of the things that we're having to deal with in cyclone Gabriel, we had to deal with in cyclone Bola. Cyclone Bola in the 1980s. It was very much especially in New Zealand and mentality, we just got on and did it. And there wasn't a lot of reflection afterwards about what worked and what didn't work. And there was certainly no record keeping. After 35 years, one of the first things we did is that we called all together on a Zoom, all of the viticulturists that were around, in Bola. And we said can you remember what you did? And actually getting them together on a team's call was one of the best things we could have done. And because they feed off each other now that's right, we did this and yeah, so it was a different slightly different time. You know, because harvesters in 1988 weren't four wheel drive where they are now. And they were towing harvesters through vineyards to try and get the fruit off.   Craig Macmillan  18:02  Is that turning into outreach to growers today?   Emma Taylor  18:07  Lessons learned from Bola became a factsheet that was distributed to members. I think we managed to get it out nine days after the cyclone we had a grower meeting, we handed out to them and said this is what happened in Bola. We can't guarantee that this is exactly what's going to happen this time. Because the 1988 Bisborn, I think the largest variety planted was Monukka. Yeah. Yeah. So yeah, we didn't have the rootstocks in New Zealand like we had back then. And all that kind of stuff. So we're like, we can't guarantee this is what's going to happen. And to tell you the truth, we're going to be monitoring this spring, just to see if our predictions that the vines will be okay. Fingers crossed, is correct, because it's what happened in Bola. But everything else that we learned from those people, from those viticulturalists from Bola has happened so far. And so that was a very worthwhile thing to do.   Craig Macmillan  18:57  You mentioned we, who's we?   Emma Taylor  18:59  So the New Zealand winegrowers got funding from the government. Not not not a lot of funding but funding from the government straightaway, to get a group of viticultural experts together. And we went round, and I was lucky to be part of this and we would go around to the growers and visit them and, and help them out and, and give them ideas or just listen to them really just to reach out and see that they were okay. It was a very interesting process, because at the start, the people that wanted to see us were the ones that were flooded and they weren't sure if they could pick. It was definitely the first lot of visits were definitely focusing on what we could still harvest what we could still salvage any income we could get for the grower. And then the second stage was the people that couldn't harvest but they knew the vines were going to be okay for this vintage and it was how to manage those to best prepare them for the season. Next season. And then the last lot of visits we did were the catastrophic owners. That links So how the individual growers were coping with the stresses as well, at the time, it was a really good support to provide to the growers.   Craig Macmillan  20:09  That is so important. And I'm very happy to hear that folks immediately went back to the, what we call embodied knowledge. You know, it's experience, I lived this and it's vivid, some of its vivid, some of its not, but that I lived this and then being able to share that, and then being able to continue that process forward. Because you now have been really, really good about connecting with the community. And everybody's learning from that, you know, you're having that you're having that translation of experience now across all kinds of folks. And that's just absolutely critical. And I think it's fantastic. And I hope that that kind of thing continues for all kinds of things. I mean, we have that we have that with all kinds of pest issues as well. Sometimes the best thing to do is just get a bunch of growers together. Tailgate meetings and conferences and coffee meetings, we've we've had a number where it's just show up at Joe's diner, and we'll just talk about whatever you know, and it is really beneficial.   Emma Taylor  21:07  It is. One hundred percent agree and it's part of that very expert group says exactly what what are the series was we called them, shed had meetings, and they were located in all the different sub regions, and people could just come along, we feed them and we gave them drinks and just that connection.   Craig Macmillan  21:23  Food helps bring people out. I've learned that, If there was one thing one takeaway from this whole experience for growers around the world we have we have listeners from all over, what would it be what what one insight, idea piece of advice observation would you have.   Emma Taylor  21:40  Because it had been 35 years since we had had cyclone Bola in New Zealand. And I don't know if this is globally, but in New Zealand, we had got a little bit relaxed about areas that might be deemed as flood prone or have a risk of some sort. That is because for the most part in New Zealand, we deal with drought. You know, two, three years ago, if we've just had three kind of wet seasons prior to that, if you had to talk to any grower one of the big concerns, they would have said water, we're we're worried we can't get enough water. And so we had got a little bit relaxed about some of our planting places. After looking at the cyclone. I still think some of these places, they are still good for planting. But be cunning and be intelligent about how you plant if you're planting close to a river, plant with the river, not perpendicular to it, put your frost machines on plants, bury your irrigation don't have a very expensive shed down there. Keep your tractors and equipment on high ground. Some of them are the best soils, right, which is why we're tempted to plant on them. Because yeah, it's right. But be be wise, when you're doing the investment, that would be one of the things that I would say.   Craig Macmillan  23:01  Yeah, so this kind of thing is just another factor to take into account when you're designing a vineyard.   Speaker 2  23:07  Yes. And if it's only once every 40 years, it makes it a little bit harder to remember. Yeah, because we've certainly had planted on areas that had been destroyed and Bola, and they leave, they will leave fallow for a few years while people were like, oh, you know, they were hit by the site. And then all of a sudden someone's like, oh, that's some pretty cheaply. And I can put a vignette in via and then the venue does well. And so therefore it raises the prices of the land and everyone plants and we forgot.   Craig Macmillan  23:28  Well, I want to thank you for your time. And thank you for sharing your story. We wanted to talk to you because this kind of thing is probably going to happen again, in other parts of the world. So it might have been 40 years between those storms, there may be major storms coming to other places. Doesn't hurt anybody to kind of think about that as a possibility. I mean, we have as growers, we have plenty to keep us up at night already. But it is something to think about.   Emma Taylor  23:54  Yeah, I 100% agree. And even looking at how this impact of Cyclone Gabriel was further down in New Zealand, you know, into Hawke's Bay more than Bisborn just shows that that's the trend that's happening, isn't it? Climate is changing. And so it doesn't take long to think gosh, that'll just go a bit further south and it could have happened in Marlboro. So that's the same I agree with you about it'll happen in other regions of the world too.   Craig Macmillan  24:18  Well, I want to thank our guest, Emma Taylor, viticultural consultant with Emma Taylor Viti, thanks for being on the podcast, Emma.   Emma Taylor  24:24  You're welcome. Nice to talk to you, Craig.   Nearly Perfect Transcription by https://otter.ai

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Lena Lee joins Let's Talk Memoir for a conversation about unresolved grief and permission to acknowledge our losses, sibling relationships over time, how memoir can bring us closer to loved ones, emotional distance in our narratives, taking care of ourselves when writing, and her memoir Girl Uprooted.   Also in this episode:  -writing into vulnerability  -paternal estrangement  -connecting the dots in out stories   Books mentioned in this episode: Crying in the H Mart by Rachel Zauner Aftershocks by Nadia Owusu Born a Crime by Trevor Noah In Order to Live by Yeonmi Park A Dutiful Boy by Mohsin Zaidi   Lena Lee was born in South Korea but grew up moving countries every three years. As a Third Culture Kid, she has lived in Seoul, Paris, Oslo, Kuala Lumpur and New Jersey. After studying Human Sciences at Oxford University, Lena has been working in finance. Girl Uprooted is her first book. She lives in London, a place she now calls home(ish).   Connect with Lena Website: thelenalee.com Instagram: https://www.instagram.com/thelenalee LinkedIn: https://www.linkedin.com/in/thelenalee Get Girl Uprooted: https://mybook.to/girluprooted – Ronit Plank is a writer, teacher, and editor whose work has been featured in The Atlantic, The Washington Post, The New York Times, Writer's Digest, The Rumpus, American Literary Review, Hippocampus, The Iowa Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named a 2021 Best True Crime Book by Book Riot and was a Finalist in the National Indie Excellence Awards, the Housatonic Book Awards, and the Book of the Year Awards. Her fiction and creative nonfiction have been nominated for Pushcart Prizes, the Best of the Net, and the Best Microfiction Anthology, and her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' Eludia Award. She is creative nonfiction editor at The Citron Review and lives in Seattle with her family where she is working on her next book.   More about Ronit: https://ronitplank.com Sign up for monthly podcast and writing updates: https://bit.ly/33nyTKd Follow on Instagram: https://www.instagram.com/ronitplank/ More about WHEN SHE COMES BACK, a memoir: https://ronitplank.com/book/ More about HOME IS A MADE-UP PLACE, a short story collection: https://ronitplank.com/home-is-a-made-up-place/   Connect with Ronit: https://www.instagram.com/ronitplank/ https://twitter.com/RonitPlank https://www.facebook.com/RonitPlank   Background photo: Canva Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers

Access All collaborates with BBC Radio 3 on an item about the Clarion, a musical instrument which can be played by anyone by anything - from fingers to Eyegaze technology. Our guests are Barry Farrimond-Chuong, the CEO of Open Up Music, who helped design the software instrument, and Alessandro Vazzana a player of the Clarion in the National Open Youth Orchestra who is enabled to chat with us by his mum, Anne.Do you find it hard getting a wheelchair through the traditional means? Nick Goldup from the Wheelchair Alliance talks about its latest report which uncovered a postcode lottery when it comes to wheelchair services. We meet 19-year-old Lachlan from Devon who has Ehlers-Danlos syndrome and needs a wheelchair most of the time, but he's been waiting nearly a year for a chair that fits him properly.And at 24, Ellie Middleton was diagnosed as being autistic and having ADHD. Her book Unmasked talks about why women and girls often get diagnosed late in life, and how she felt vindicated that she wasn't a bad person - something she had come to believe.Presenters: Nikki Fox and Emma Tracey. Recorded and mixed by MC Dave O'Neill. And Produced by Beth Rose, Alex Collins, Hayley Clarke and Emma Tracey. The Editor is Damon Rose, Senior Editor Sam Bonham."Alexa, ask the BBC for Access All" plays the latest edition of the programme. Follow us on X, formerly Twitter, @BBCAccessAll and on old-fashioned email we're access.all@bbc.co.uk

Saturday, the expectation was that both Rui Hachimura and Jared Vanderbilt would be in the lineup to face the Rockets at the Crypt. Turns out, only Vando returned and we'll all have to wait until Tuesday to see Rob Pelinka's vision as whole as it probably will be for the time being (because Gabe Vincent... we're not talking about him right now...) So with Hachimura, Vanderbilt and Cam Reddish, along with a more-productive-than-anticipated Cam Reddish, plus an increasingly confident Max Christie and a version of Taurean Prince who looks to have repaired his 3-point shot, suddenly Darvin Ham has an almost absurd buffet of wings from which to form a rotation. So whose minutes might get squeezed? Obviously, some of this is matchup dependent, but in the end it could be all the bigs not named Anthony or Davis. But more than that, how Ham puts these guys together will be fascinating to see, and will require some experimentation. Reddish and Vanderbilt would be a problem defensively for the opposition, and create real spacing issues for the Lakers offense. Could Christie serve as a good bridge to help play those guys while still spacing the floor (he's over 45% in his last 5 games from downtown). The team's supporting cast is operating a lot like a natural ecosystem. One part has a tremendous impact on another. Take away the bees, and you have problems eventually with the giraffes. When the Lakers are short on the full range of participants, it limits the capabilities of the guys that are remaining. Pair them in the right symbiotic combinations, though, and the ecosystem can thrive! Fingers crossed guys stay healthy long enough for Ham to learn what he needs to learn. HOSTS: Andy and Brian Kamenetzky SEGMENT 1: Vanderbilt returned Saturday. Impressions? SEGMENT 2: The Lakers have an ecosystem for a supporting cast, and it's time to see how it operates when healthy. SEGMENT 3: Is Christie a bridge to what Schroder used to provide? Support Us By Supporting Our Sponsors! eBay Motors For parts that fit, head to eBay Motors and look for the green check. Stay in the game with eBay Guaranteed Fit at eBayMotos.com. Let's ride. eBay Guaranteed Fit only available to US customers. Eligible items only. Exclusions apply. Jase Medical Get $20 off these lifesaving antibiotics with Jase Medical by using code LOCKEDON at checkout on jasemedical.com. PrizePicks Go to PrizePicks.com/lockedonnba and use code lockedonnba for a first deposit match up to $100! Gametime Download the Gametime app, create an account, and use code LOCKEDONNBA for $20 off your first purchase. FanDuel Score early this NFL season with FanDuel, America's Number One Sportsbook! Right now, NEW customers get ONE HUNDRED AND FIFTY DOLLARS in BONUS BETS with any winning FIVE DOLLAR MONEYLINE BET! That's A HUNDRED AND FIFTY BUCKS – if your team wins! Visit FanDuel.com/LOCKEDON to get started. FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expires in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Learn more about your ad choices. Visit podcastchoices.com/adchoices

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Today's Question: So how do we choose our spouse/move forward with someone, even if we don't get that “confirmation” from God? Joshua 24:15 "But if serving the Lord seems undesirable to you, then choose for yourselves this day whom you will serve, whether the gods your ancestors served beyond the Euphrates, or the gods of the Amorites, in whose land you are living. But as for me and my household, we will serve the Lord.” Today's Question: Micah – supernatural type of confirmation. Josiah – break up to see what life would look like without her! 1. 5 Fingers! a. Christ b. Compass c. Communication d. Commitment e. Chemistry Ultimately you both do need to choose! And continue to choose! Next week we will tackle the follow up to this which is: Biblically speaking – how do we process major decisions as Christ followers? (marriage, jobs, cross country moves, a church, friendships to invest in). www.fyi-podcast.com  | www.youngadults.today 

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

It's officially the first day of summer and according to Niwa, warm weather and high winds are on the menu for the rest of the season. During an El Niño, New Zealand summers tends to mean strong winds from the west, meaning eastern parts of the country dry out and western areas receive more rain. Niwa says the current El Niño is almost certain to carry on through summer, and there's an 85 percent chance of it continuing through autumn. In Hawke's Bay, locals have their fingers crossed for a clear Christmas, but others aren't getting their hopes up. Our reporter Kate Green has more.

Blessed be the LORD my Rock who Trains my Hands for War and my Fingers for Battle Psalms 144Patreonhttps://account.venmo.com/u/MilitoMinistryPodArmed Citizen Course of Fire v 2.0 Paper Plate or same size target approx 9” With Your Carry Set Up Follow 4 Firearms Safety Rules 25 yards 5 in a Row Fundamentals No Time Limit.If you can't shoot good slow you won't shoot good fast.At 6ft Draw Hit Plate under 1.5 sec / 2.0 with Concealment X5.5 in a row. If time is over don't count that one. If you miss start stage over.Stepping Right while drawing 2 hits 2.0 sec / 2.2 with concealment.Stepping Left while drawing 2 hits 2.0 sec / 2.2 with concealment.Draw Dominant Hand Only 2 hits transition Non-Dominant hand 2 hits 5 seconds.On an Empty Chamber Low Ready 30-45 Below Target Attempt to Engage / Fix Malfunction (hit mag rack slide) re-engage 1 hit 2.9sec.21ft 7yards low ready (Base of Target) 2 hits 2 sec x121ft ¼ plate triangle C.N.S. High Ready 1 Hit 3 Sec x2Notes: If you hurt yourself or someone else it's your faultIt's 23 rounds total if you don't mess up. If time is over don't count that one. If you miss start stage over.If your range is not 25 yards Stage 1 @12.5 with 4 inch Circle I made these distance and time limits not based on my times but what I thought was realistic for a good competent armed Citizen given training, knowledge and experience.

Martina Clark joins Let's Talk Memoir for a conversation about her personal journey with HIV, the toll shame can take, the difference each of us can make, writing a braided memoir, staying a step ahead of the reader, keeping the material that matters, and her memoir My Unexpected Life.   Also in this episode: -getting everything onto the page  -surviving two dangerous viruses -living a life of service   Books mentioned in this episode: So You Want to Talk About Race by Ijeoma Iluo You Don't Look Like Anyone by Heather Sellers Madman in the Woods by Jamie Gehring Hell and Other Destinations by Madeline Albright Braiding Sweetgrass by Robin Wall Self-Portrait in Black and White by Thomas Chatterton Williams Martina Clark (mar-tee-nah clah-rk), she/her, is the author of My Unexpected Life: An International Memoir of Two Pandemics, HIV and COVID-19. She worked for more than 20 years for the United Nations system and now teaches writing and critical reading for CUNY. She's been living with HIV for more than half her life – 30 years and counting – and survived COVID-19 in 2020. Martina has traveled to more than 90 countries and conducted condom demonstrations in at least 50 of them. She's traveled by boat, bus, and plane, but never by elephant or camel. My Unexpected Life is her first book.   Connect with Martina: Website: martina-clark.com Instagram: https://www.instagram.com/MartinaClarkWriter Facebook: https://www.facebook.com/MartinaClarkWriter YouTube: https://www.youtube.com/@martinaclarkwriter Twitter: https://twitter.com/MartinaClarkPen LinkedIn: https://www.linkedin.com/in/martina-clark-2735719/   – Ronit Plank is a writer, teacher, and editor whose work has been featured in The Atlantic, The Washington Post, The New York Times, Writer's Digest, The Rumpus, American Literary Review, Hippocampus, The Iowa Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named a 2021 Best True Crime Book by Book Riot and was a Finalist in the National Indie Excellence Awards, the Housatonic Book Awards, and the Book of the Year Awards. Her fiction and creative nonfiction have been nominated for Pushcart Prizes, the Best of the Net, and the Best Microfiction Anthology, and her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' Eludia Award. She is creative nonfiction editor at The Citron Review and lives in Seattle with her family where she is working on her next book.   More about Ronit: https://ronitplank.com Sign up for monthly podcast and writing updates: https://bit.ly/33nyTKd Follow on Instagram: https://www.instagram.com/ronitplank/ More about WHEN SHE COMES BACK, a memoir: https://ronitplank.com/book/ More about HOME IS A MADE-UP PLACE, a short story collection: https://ronitplank.com/home-is-a-made-up-place/ Connect with Ronit: https://www.instagram.com/ronitplank/ https://twitter.com/RonitPlank https://www.facebook.com/RonitPlank   Background photo: Canva Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers

Author Troy Howarth returns to the show to talk about the second feature film of Agatha Christie's TEN LITTLE INDIANS (1965). We compare it to the superior 1945 version and a couple of later attempts to bring this sturdy tale to the big screen. Both of us try to not spoil the story for those who have yet to experience the fun, but a few of the surprises do slip into the conversation.  We discuss the novel and its original title as well as the changes Christie made to her bestselling story when she adapted it for the stage. This beautifully photographed black and white movie is a stylish and well-cast progenitor of the slasher horror genre in which the mysterious killer murders his victims in darkly humorous ways, whittling the cast down for our entertainment. The cast is fascinating and we dig into the careers of several of them touching on their high and low points. Troy's appreciation of Dennis Price surfaces with me teasing him about a possible future writing project. Fingers crossed! I point to a couple of small things that stand out as ill-fitting or overlong but we both think highly of this strong revisioning of this always intriguing tale. I'm just not sure I'm ready for the Frank Stallone version.   If you have a favorite screen adaptation of this story let us know at thebloodypit@gmail.com – we'll be glad to hear from you. Thank you for listening and we'll be back soon. 

On this Pre-Lottery Episode please join us as we welcome on Cal, Abby and Craig. All three of them are hoping to get their first chance at the Hardrock 100 course. All three are qualified, have a wide range of tickets and have put in the lottery for the 2024 running. Chris and Dan sit down and talk about what this race means to them, and what they are excited about going into the lottery. 

A Bowl Full of Fingers

Get ready for some instant classic Googie Reviewbies! But first, we must discuss "Pure Moods" and adult contemporary music (whatever that means). We also have a real nice installment of The Book of 2 Chainz, just for you! And don't forget to stick around for some more Impressions We Can't Do. www.linktr.ee/coolparents www.patreon.com/coolparents --- Send in a voice message: https://podcasters.spotify.com/pod/show/cool-parents/message Support this podcast: https://podcasters.spotify.com/pod/show/cool-parents/support

Priscilla Gilman joins Let's Talk Memoir for a conversation about parentification and hypervigilance in children, toggling between the child character and adult narrator, confronting and capturing the complexity of parents on the page, negotiating our inner critic, and her new memoir The Critic's Daughter.     Also in this episode: -writing about close family members -good writing is rewriting -negotiating feedback and reviews   Books mentioned in this episode: Faith, Sex, Mystery by Richard Gilman Heavy by Kiese Laymon The Year of Magical Thinking by Joan Didion Blue Nights by Joan Didion The Measure of a Man by Sidney Poitier You Could Make This Place Beautiful by Maggie Smith   Priscilla Gilman is the author of two memoirs, The Anti-Romantic Child (Harper, 2011) and The Critic's Daughter(Norton, 2023) and a former professor of English literature at Yale University and Vassar College. The Anti-Romantic Child received starred reviews in Publishers Weekly and Booklist, was selected as one the Best Books of 2011 by the Leonard Lopate Show and The Chicago Tribune, and was one of five nominees for a Books for a Better Life Award for Best First Book. Nick Hornby called The Critic's Daughter “beautiful: honest, raw, careful, soulful, brave and incredibly readable," and Kiese Laymon declared: “The Critic's Daughter is an exquisite and rare example of how the memoir needs as much inventiveness in scope and form as our most lush fiction and poetry…I've read few books in my life as skillfully executed and willfully conceived as The Critic's Daughter.” Gilman's writing has appeared in the New York Times, the Boston Globe, Slate, REAL SIMPLE, the Washington Post, O, the Oprah Magazine, and elsewhere. She lives in New York City.   Connect with Priscilla: Website: www.priscillagilman.com X: www.twitter.com/priscillagilman Facebook: www.facebook.com/priscillagilmanauthor Instagram: https://www.instagram.com/priscilla.gilman/   – Ronit Plank is a writer, teacher, and editor whose work has been featured in The Atlantic, The Washington Post, The New York Times, Writer's Digest, The Rumpus, American Literary Review, Hippocampus, The Iowa Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named a 2021 Best True Crime Book by Book Riot and was a Finalist in the National Indie Excellence Awards, the Housatonic Book Awards, and the Book of the Year Awards. Her fiction and creative nonfiction have been nominated for Pushcart Prizes, the Best of the Net, and the Best Microfiction Anthology, and her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' Eludia Award. She is creative nonfiction editor at The Citron Review and lives in Seattle with her family where she is working on her next book.   More about Ronit: https://ronitplank.com Sign up for monthly podcast and writing updates: https://bit.ly/33nyTKd Follow on Instagram: https://www.instagram.com/ronitplank/ More about WHEN SHE COMES BACK, a memoir: https://ronitplank.com/book/ More about HOME IS A MADE-UP PLACE, a short story collection: https://ronitplank.com/home-is-a-made-up-place/ Connect with Ronit: https://www.instagram.com/ronitplank/ https://twitter.com/RonitPlank https://www.facebook.com/RonitPlank   Background photo: Canva Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers

Grace has already dated a guy with a girlfriend, but it's time to take things up a notch. In this episode, Grace's date has no less than FIVE girlfriends. Will Grace become proud partner number six? Fingers crossed! 28 Dates Later is produced by Novel for iHeartRadio. For more from Novel visit novel.audio See omnystudio.com/listener for privacy information.

Tony and Fingers' cigar review: The Cuesta Rey Centenario Aristocrat. Their drink review: Barrell Bourbon Cask Finished Series -- Amburana. Glynn Loope, State Advocacy Director for the Premium Cigar Association joins the show to talk about the bad and the good coming out of state legislatures nationwide. Other topics this week include: A new dating ‘phenomenon' proves traditional relationships may be over. Are retail sales going to be down this holiday season? What's coming up next for Eat Drink Smoke? All that, and much more, on episode 265 of Eat Drink Smoke. More information on the Cuesta Rey Centenario Aristocrat: Size - 7"1/4 x 48. Wrapper - U.S.A./Connecticut Shade Binder - Dominican Republic Filler - Dominican Republic Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)

In this episode, Matt and Scad enjoy a delicate dance and strawberry wine with Denna, escape a raging inferno with a friend, lose track of Denna once more, get a new cloak and shoes, and get nearly killed by hired assassins…all through Kvothe's eyes.  Plus more sympathy talk, more speculation about Kvothe's enemies, and more admiration for all the ladies in Kvothe's life at the University.  All this inside, so join us! The Davos' Fingers podcast is spoiler free as we tackle The Name of the Wind just as we were during our coverage of ASOIAF.  So sit back and listen comfortably with the knowledge that we will not cover any material in this episode beyond Chapter 69 (snort).  At least until our spoiler section at the end, which we lovingly call Devi After Dark. We love to hear from our listeners and sometimes even feature their questions on air! So send us an email at wearedavosfingers@gmail.com. We also love to chat about Kvothe and his story on twitter @davosfingers. You can also find us under the same handle on Bluesky or find us and like us on Facebook! Oh, and why not give our Youtube option a try, but be careful, Matt's smile is addicting! https://youtu.be/7qQGesklIbw Chapters Covered:  Spark (65) through Wind or Women's Fancy (69)

Phantom_Fingers.

The guys discuss the disappointing football season with hopes for it to end on a higher note against Louisville. Should Jack contemplate renewing the season tickets…will other fans be considering that, as well? This season was supposed to be easier, next year will be tougher. Basketball suffered an L recently too but the guys are truthfully feeling better about this team than those of the past. Fingers crossed you don't see much more! Let's go Cats!

Bad dreams? Fingers in the ears? It's time to jump ahead to modern Doctor Who, as Ken and Mike depart the classic era of the series to look at Jodie Whittaker's "Can You Hear Me?". Among other things, they talk about the Thirteenth Doctor's need for a good audience, why Graham is such a fun companion, and Zellin and Rakaya ... wow, they might actually have decent villainous plans, unlike many of the other god-like beings that have been covered lately! Also, some mental health topics are covered, so if that's a sensitive subject for you, please be aware.

The HOBI Gang is fully complete again this week and just in time for Thanksgiving! The gang gives thanks for Peanuts Television Specials, announce the winners for the Toy Hall of Fame, Oreo cookies become lazy, and taste test Mac & Cheese ice cream! Yes you heard that right. Plus the guys recast Rudolph the Red-Nosed Reindeer show, Alaska is not an island, airplane etiquette and list our Top Five Worst Holiday TV Specials/Movies! This episode is sponsored by the Cincinnati Comic Expo. 

Laura Carney joins Let's Talk Memoir for a conversation about pluck, endurance, and being the biggest advocate for your book, writing about unresolved grief, what to do to reclaim memory, the truth about marketing your memoir including pitching early, befriending reporters, and building community, how to engage on social media, preparing for your book launch, and her new memoir My Father's List.  Also in this episode: -transforming trauma -making a person's death part of our story -letting go of the book   Books mentioned in this episode: The War of Art by Steven Pressfield Turning Pro by  Steven Pressfield Before and After the Book Deal by Courtney Maum Wild by Cheryl Strayed Between the World and Me by Ta-Nehesi Coates Running Home by Katie Arnold   Laura Carney is a writer and copy editor in New York. She's been published by the Washington Post, the Associated Press, The Hill, Runner's World, People magazine, Guideposts, Good Housekeeping, The Fix, Upworthy, Maria Shriver's Sunday Paper and other places, and her book My Father's List: How Living My Dad's Dreams Set Me Free is being published by Post Hill Press in June 2023. Her work as a copy editor has been primarily in magazines, for 20 years, including Good Housekeeping, People, Guideposts, Vanity Fair, and GQ.  My Father's List is Laura's story about completing the 54-item bucket list of her late father, who was killed in a car crash when she was 25, in six years. Connect with Laura: Website: bylauracarney.com Instagram: https://www.instagram.com/myfatherslist Facebook: https://www.facebook.com/myfatherslist Twitter/X: https://twitter.com/lac30 – Ronit Plank is a writer, teacher, and editor whose work has been featured in The Atlantic, The Washington Post, The New York Times, Writer's Digest, The Rumpus, American Literary Review, Hippocampus, The Iowa Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named a 2021 Best True Crime Book by Book Riot and was a Finalist in the National Indie Excellence Awards, the Housatonic Book Awards, and the Book of the Year Awards. Her fiction and creative nonfiction have been nominated for Pushcart Prizes, the Best of the Net, and the Best Microfiction Anthology, and her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' Eludia Award. She is creative nonfiction editor at The Citron Review and lives in Seattle with her family where she is working on her next book.   More about Ronit: https://ronitplank.com Sign up for monthly podcast and writing updates: https://bit.ly/33nyTKd Follow on Instagram: https://www.instagram.com/ronitplank/ More about WHEN SHE COMES BACK, a memoir: https://ronitplank.com/book/ More about HOME IS A MADE-UP PLACE, a short story collection: https://ronitplank.com/home-is-a-made-up-place/ Connect with Ronit: https://www.instagram.com/ronitplank/ https://twitter.com/RonitPlank https://www.facebook.com/RonitPlank   Background photo: Canva Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers

In the final hour, Mike Mulligan and David Haugh took calls from Score listeners to get their reaction to the Bears' 31-26 loss to the Detroit Lions on Sunday.

RUNDOWN Today's show begins with the guys venting spleen about the incompetent clock management by the Seahawks contributing to their loss on Sunday before sharing some Mitch Unfiltered history. Next, Mitch and Scott chat about rampant penalties for the Hawks and Dawgs and Mr. College Football Playoff paints the picture for the CPF candidates still on the board. A four pack of guests are Brady Henderson and Brian Nemhauser, Rick Neuheisel, and Auburn City Councilperson Tracy Taylor-Turner.  The “Other Stuff” segment closes out the episode with a variety of odds and ends. GUESTS Brady Henderson | Seahawks NFL Nation reporter Brian Nemhauser | Hawk Blogger Rick Neuheisel | CBS Sports college football analyst Tracy Taylor-Turner | Auburn City Council  TABLE OF CONTENTS 0:38 | When will Pete Carroll learn how to manage a freakin' clock in the closing minutes of a game?  20:00 | Mitch reveals the password for the upcoming slate of Beat the Boys matchupss. 28:19 | Will the Seahawks and Huskies ever not be the most penalized and frequently inept on offense? 40:53 | Mr. College Football Playoff is back to break down paths to the CFP for the remaining contenders. 59:55 | GUESTS: Brady Henderson and Brian Nemhauser hop aboard to break down the defeat to the Rams on Sunday. 1:27:42 | GUEST: Rick Neuheisel is back to weigh in on the upcoming week of the regular season ahead before conference championship weekend. 1:51:54 | GUEST: Auburn City Council elect Tracy Taylor-Turner joins the show to chat about her winning campaign. 2:10:51 | In honor of the five year anniversary of Mitch Unfiltered, we replay Episode 0 of the show with Jason Hamilton. 2:32:53 | As always, the guys wrap up with the “Other Stuff” segment for remaining topics they didn't get to during the tease and first segment.

Ever wondered how the human body might transform in the future? Explore the intriguing possibilities of evolutionary advancements in our body parts, and get ready to be amazed by the potential changes in store for us! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Pope is in Miami and Sophia is hellbent on getting a papal blessing for her sick friend, Agnes. So hellbent, in fact, that she steals a jewel-encrusted ring steeped in history to make her point. Meanwhile, Blanche gives Roes the gift of suspicion with a detective in the bushes.

Blessed be the LORD my Rock who Trains my Hands for War and my Fingers for Battle Psalms 144GOD Provides / JESUS SavesHelpPatreonhttps://account.venmo.com/u/MilitoMinistryPodI'm Humbled by Your Support, Thanks and Have a Blessed DayServant Milito

India has a junk food problem. It is a big one. In this episode we talk a bit about why that is happening and some of the science behind it all. And have you tasted the world's fourth best cheese? It's from India. A year after FTX, the cryptocurrency exchange folded, Sam Bankman-Fried, the firm's infamous boss has been convicted of multiple counts of fraud. And India will play Australia in the ICC Cricket World Cup finals. Fingers crossed.

GO DAWGS!This is the inspiring story of one grown boy's dream, and three members of the community who banded together to help him achieve it. He took a trip across the world to watch the University of Georgia win the National Championship!Georgia scored over a 1,000 points against TCU (an NCAA record) on their way to winning their second national title. SECTIONS: The idea is hatchedFly to VegasDrive to LADawgs Romp & Stomp, win by 1,000 pts most ever by a team in 1 gameDrive Back to Vegas in the middle of a powerful rain stormFly back to Atlanta What I learned (to be announced at a later date)Thank you for listening DO NOT tell anyone about this podcast, it's still trending at tens of thousands of listens per episode and we're trying to get that number as low as possible so I can justify quitting and leaving the podcast world for good. Fingers crossed!The podcast exists to examine and document pop culture comedy and at times begrudgingly uses unauthorized material to supplement our ongoing study of modern comedy. All rights reserved to the respective copyright owners. #Conaldpeterson #indiepodcasts #podcast #ConwayTwitty #Comedy #CountryMusic#Comedypodcast #ACDC #meditation #TrueCrime #UFO #UFOdebunking #UFOhunting #sasquatchhunting #sasquatch  #podcasting #newpodcast #googlepodcasts #newpodcast  #podcastmovement  #podcastseries#newepisode  #blackpodcasts  #podcastepisode #newpodcastalert#applepodcasts  #spotifypodcast  #podcastshow #uga #georgiafootball #georgiabulldogs#podcasthost  #googlepodcasts  #applepodcasts #FearandLoathing #LasVegas #LosAngeles #dispensary #420Podcast #godawgs

Very recently (at the time of publishing, at least), the topic of organizing labor came up unexpectedly in the bar industry, as workers at one of the country's most notable craft cocktail spots announced their intention to unionize. We're not going to dig too deep into the specifics of that effort, though we will touch upon it throughout the episode. Instead, we're joined by returning guest and labor expert, Dave Infante, to discuss how bar workers might go about unionizing, and why they might want to do so in the first place. Don't forget to like, review, and subcribe!Dave's Fingers column on the union drive at Death & Co.: https://www.fingers.email/p/inside-the-union-drive-at-death-andJill Cockson's Cocktail College episode referenced in today's show: https://podcasts.apple.com/us/podcast/the-art-of-hospitality/id1583840832?i=1000611715875 Hosted on Acast. See acast.com/privacy for more information.

Producers Ryan & Mitch go head to head with another couple facts in Thank Fact It's Friday.See omnystudio.com/listener for privacy information.

Our fingers can do so much. Imagine what the fingers of God can do!You can also watch Pastor Jeremy's Evening Encouragements on our app or on our website: https://watch.timeofgrace.org/evening-encouragements-with-pastor-jeremyWant to keep in touch with Pastor Jeremy? Sign up to receive his periodic emails. https://timeofgrace.org/evening-encouragements-email/

Leslie Ferguson joins Let's Talk Memoir for a conversation about surviving childhood trauma and her mother's psychosis, approaching her manuscript through an editorial lens, the toll of insecure attachment, how writing the story that forged her helped her shed some of the pain she carried, and her approach to choosing scenes that stayed in her memoir When I Was Her Daughter.   Also in this episode: -the toll of abandonment  -EMDR therapy -Reparenting the self   Books mentioned in this episode: Glass Castle by Jeannette Walls Grand by Sarah Schaefer  Blackout by Sarah Hepola Love Sick  by Sue William Silverman Eat, Pray, Love by Elizabeth Gilbert  Leslie Ferguson enjoyed a career as a high school English teacher and college writing instructor for two decades before relocating to San Diego to pursue work in the publishing industry. She holds an MFA in creative writing and an MA in English literature from Chapman University. Currently, Leslie sits on the Board of Directors of the International Memoir Writers Association, and she loves performing original stories and poems, which often center on hope and the consequences of trauma. As an editor and book doctor, one of Leslie's passions is helping other writers tell their own stories with courage and emotional honesty. Her multi-award-winning debut memoir, When I Was Her Daughter, tells her story of madness, loss, and survival as a foster kid in the 1980s.    Connect with Leslie: Facebook Profile: https://www.facebook.com/leslie.ferguson.42/ Facebook Author Page: https://www.facebook.com/Lesliefergusonauthor/ Instagram: https://www.instagram.com/moreleslief/ LinkedIn: https://www.linkedin.com/in/leslie-ferguson-221a1890/ Website: LeslieFergusonAuthor.com Buy When I Was Her Daughter: Amazon :https://amzn.to/3SphWmY https://www.amazon.com/When-I-Was-Her-Daughter/dp/195211277X/ref=sr_1_1?keywords=when+i+was+her+daughter&qid=1638573773&sr=8-1 Barnes and noble: https://www.barnesandnoble.com/w/when-i-was-her-daughter-leslie-ferguson/1140422898?ean=9781952112775 Applebooks:  https://books.apple.com/us/book/when-i-was-her-daughter/id1592175515 Kobo: https://www.kobo.com/us/en/ebook/when-i-was-her-daughter BOOKSHOP.ORG: https://bookshop.org/books/when-i-was-her-daughter/9781952112782 Warwick's: https://www.warwicks.com/book/9781952112775 Diesel books: https://www.dieselbookstore.com/book/9781952112775   – Ronit Plank is a writer, teacher, and editor whose work has been featured in The Atlantic, The Washington Post, The New York Times, Writer's Digest, The Rumpus, American Literary Review, Hippocampus, The Iowa Review, and elsewhere. Her memoir WHEN SHE COMES BACK about the loss of her mother to the guru Bhagwan Shree Rajneesh and their eventual reconciliation was named a 2021 Best True Crime Book by Book Riot and was a Finalist in the National Indie Excellence Awards, the Housatonic Book Awards, and the Book of the Year Awards. Her fiction and creative nonfiction have been nominated for Pushcart Prizes, the Best of the Net, and the Best Microfiction Anthology, and her short story collection HOME IS A MADE-UP PLACE won Hidden River Arts' Eludia Award. She is creative nonfiction editor at The Citron Review and lives in Seattle with her family where she is working on her next book.   More about Ronit: https://ronitplank.com Sign up for monthly podcast and writing updates: https://bit.ly/33nyTKd Follow on Instagram: https://www.instagram.com/ronitplank/ More about WHEN SHE COMES BACK, a memoir: https://ronitplank.com/book/ More about HOME IS A MADE-UP PLACE, a short story collection: https://ronitplank.com/home-is-a-made-up-place/   Connect with Ronit: https://www.instagram.com/ronitplank/ https://twitter.com/RonitPlank https://www.facebook.com/RonitPlank   Background photo: Canva Headshot photo credit: Sarah Anne Photography Theme music: Isaac Joel, Dead Moll's Fingers

Tony and Fingers' cigar review: The Aladino Sumatra. Their drink review: Henry McKenna Single Barrel Bottled in Bond 10-Year Bourbon. Topics this week include: The best foods to help you sleep. ESPN announced when it will launch its new streaming service. Why are people putting toilet paper in the fridge? Social etiquette rules that have gone out of fashion. All that, and much more, on episode 263 of Eat Drink Smoke. More information on the Aladino Sumatra: Size - 6 x 52 Wrapper - Sumatra Binder - Honduras Filler - Honduras Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)

Episode 597: Finding the coffee storage device. Adding new lights and removing sky-lights. Finding shit to fill the shelves. ER bills. Should we get prepared? House photography leads to GPS panic. Filling our table with appetizers. Battle Impact Screw Fist. You only need 64 bits. A world map of traffic tickets. A cookie for Veteran's Day. When will Andrew fail?

Dr. Hutchins makes the entire PACU laugh

*WARNING: explicit language* Estevan Oriol has elevated L.A. Street Culture to high art by documenting ALL of Los Angeles culture through his unfiltered lens. From L.A. Fingers to Cypress Hiil to Snoop Dogg, Oriol came to the L.A. Studios to discuss his origin story, and how he came to be the premier documentarian of the Real Los Angeles. 

The pelvic examination is a standard component of the annual gynecologic visit despite limited evidence supporting its utility. Pelvic examinations can be a source of discomfort and anxiety for some patients seeking routine health care, whereas, for others, they can offer reassurance. In 2018, the ACOG released CO 754 on "The Utility of and Indications for Routine Pelvic Examination". What does the AAFP, ACP, and ACOG say about "routine" pelvic examinations in low-risk, nonpregnant, and asymptomatic women? Why do they say what they do? In this episode, we will summarize a new publication from Obstetrics & Gynecology which was just released yesterday (November 9, 2023) which validates these professional societies' guidelines/stances.

MAGA got pummeled and Mike Johnson's creepy app was stories covered on this episode of the progress podcast. This week's blue wave at the voting booth offered Dems hope for 2024. Virginia Democrats swept elections by campaigning for abortion rights. The Feds opened a huge investigation into a brothel operation in DC. Steny Hoyer wiped the floor with Boebert E. Lee during a House debate over a proposed spending bill amendment. Coach Dave Daubenmire made it back on the show caterwauling and complaining over conservative losses in Ohio. Idiotic GOP loads in the House have been subpoenaing Biden family members for no real reason. The Minnesota SCOTUS dismissed an attempt to ban the former guy from their primary. Poised to lose his biggest donor, Governor Puddin' Fingers, AKA DeSantis, continued his epically crappy presidential bid. Ivanka's vocal fry testified in the New York Trump fraud trial.

If each finger on one hand could dispense an infinite amount of a liquid, which 5 liquids would you choose?

Heather needed guidance in Group Therapy about her boyfriend's naked stroll outside to get her paper! Then we got in an odd convo about what liquids we would want to squirt out of our fingers if that was possible. And TBT was a blast as usual!

Power Hour! Discussing the fantasy football stars we're most frustrated by and what to do with them heading into Week 10, including Bijan Robinson's new role as the Falcons decoy, the modern-day Cloyce Box, Taylor Swift's boyfriend, and much more (1:24). “You guys want to do some emails?” (37:08) Check out The Ringer's Fantasy Football Rankings for positional rankings, waiver wire pickups, and much more! Fanduel.com/ringerffs is live! Bijan “Decoy” Robinson (4:51) The Cloyce Box of our generation (8:01) Dan Campbell loves David Montgomery and hates your fantasy team (11:51) There's nowhere to go but up for the second most famous DK in football (15:42) No Dallas Goedert, no problem (in other words, trade for DeVonta Smith) (19:21) Fingers crossed that positive regression is on the way for Davante Adams (21:23) ‘The George Pickens Show' might be over (at least when it comes to fantasy relevance) (24:34) Taylor Swift's boyfriend (28:45) Holup … don't let James Cook (32:44) Trust the process with Tony Pollard … or don't (35:26) Email us! ringerfantasyfootball@gmail.com The Ringer is committed to responsible gaming. Please check out theringer.com/RG to find out more or listen to the end of the episode for additional details. Hosts: Danny Heifetz, Danny Kelly, and Craig Horlbeck Social: Kiera Givens and Jack Sanders Producer: Kai Grady Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today's poem is ACT! pose with fingers as though cigarette (puff puff) by India Lena González. The Slowdown is your daily poetry ritual. In this episode, Major writes… “If I could change careers as an artist, I'd likely want to become an actor — something about all those voices and the power of speaking in relationship to my feelings and those of others — to have all those characters bouncing around in my body.” Celebrate the power of poems with a gift to The Slowdown today. Every donation makes a difference: https://tinyurl.com/rjm4synp

Tony and Fingers' cigar review: The Crux Bull & Bear Toro and the Herrera Esteli Habano Lonsdale Deluxe. Their drink review: The Left Hand Brewing Company Milk Stout Nitro and Yuengling Brewery Black & Tan. Topics this week include: The war in Israel. Wendy's is already replacing its Pumpkin Frosty with an iconic holiday flavor. How do you say Reese's? Correct pronunciation has some fans stumped. DoorDash warns customers who don't tip that they may face a longer wait for their food orders. Why dealers say EV sales have slowed. All that, and much more on episode 262 of Eat Drink Smoke. More information on the Crux Bull & Bear Toro: Size - 6 X 52 Wrapper - Nicaraguan Habano Binder - Nicaraguan Filler - Nicaraguan More information on the Herrera Esteli Habano Lonsdale Deluxe: Size - 6 X 44 Wrapper - Ecuadorian Habano Binder - Nicaraguan Filler - Nicaraguan Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)