Podcasts about green mountain state

Join us as we venture into the eerie woods of Vermont's Appalachian Trail, where the past and present collide in tales of ghostly encounters, UFO sightings, Murder, and the mystery of treasure that's never been found. In this episode, we explore the chilling and fascinating stories that make the Green Mountain State one of the most haunted, mysterious places in America.Join the conversation: Follow us on social media for updates, discussions, and to share your thoughts on this case.Lurk on FacebookLurk on TwitterLurk on InstagramWe have a new Facebook Group join in the discussion! Lurk Podcast Facebook GroupNew Merch Store!We are also now found on YouTube- Lurk on YouTubeBackground Music Royalty and Copyright Free MusicIntro and Outro music purchased through  AudioJunglewith Music Broadcast License (1 Million)Send us a textSupport the show

What does it mean to be a Vermonter if you've left the Green Mountain State? Reporter Myra Flynn brings us on a sonic journey across the globe from Los Angeles to the Dominican Republic, to Jamaica. There are love stories, tales of taking chances and conversations about what it means to call somewhere home. Thanks to question-asker Jesse Wingate of Virginia – formerly of North Troy, Vermont – for the great question. For photos and an episode transcript, head to our website.This episode was reported by Myra Flynn. It was edited and produced by Josh Crane, Sabine Poux and Burgess Brown. Our intern is Catherine Morrissey. Angela Evancie is our Executive Producer. Digital support from Sophie Stephens. Theme music by Ty Gibbons; other music by Blue Dot Sessions.As always, our journalism is better when you're a part of it: Ask a question about Vermont Sign up for the BLS newsletter Say hi on Instagram and Reddit @bravestatevt Drop us an email: hello@bravelittlestate.org Make a gift to support people-powered journalism Tell your friends about the show! Brave Little State is a production of Vermont Public and a proud member of the NPR Network. 

Vermont's new tax commissioner explains his approach to the job and how federal action could impact the Green Mountain State. Plus, Vermont's attorney general says  the president's voter registration plan would limit access to the polls, New England-based lawyers feel the heat from the U.S. Department of Justice as they challenge the Trump administration's immigration enforcement policies, drivers are urged to watch out for amphibians crossing roads during their annual spring migration, Waking Windows announces this year's lineup, and today is the last day for a ban on winter manure spreading.

We're headed to Vermont where public schools are confronting a ‘perfect storm' of challenges. Costs are rising in this largely rural state even as the student population is declining, fueling a taxpayer revolt. Meanwhile, thanks to a recent SCOTUS ruling, a tradition of funding private schools with public funds means that Vermont must now pay for religious education. Enter the state's Republican governor with a bold plan to do education in Vermont completely differently. Will public education in the Green Mountain State survive? And how long before schools in your state face a similar precipice? The financial support of listeners like you keeps this podcast going. Subscribe on Patreon: https://www.patreon.com/HaveYouHeardPodcast

When it comes to Bigfoot encounters the Green Mountain State is calling them in. Listen in to learn more.

Vermont holds a special place in my heart and ranks among my favorite places in the world. When you visit the Green Mountain State, you are surrounded by Black history and culture.  Join me as we explore the Vermont African American Heritage Trail, which shares the stories and experiences of Black Vermonters who influenced their local communities and our nation.  Read the blog post: https://thoughtcard.com/vermont-african-american-heritage-trail/  From the Abolition to the Civil Rights Movement, visit (3) immersive attractions on the heritage trail and learn practical tips for planning your trip to see these sights for yourself.     Hildene, The Lincoln Family Home  Rutland Sculpture Trail  Rokeby Museum   Whether you add one stop or plan to visit them all, leave this episode having learned something new and a deeper appreciation for African American contributions.  I am grateful for our partnership with the Vermont Department of Tourism & Marketing. Visit vermontvacation.com to plan your trip to the Green Mountain State year, including places to visit, events to enjoy, where to stay, and so much more!  

Send us a textIn Season 5, Episode #168 of the Boroughs & Burbs podcast, we're diving into the Vermont real estate market with two experts: Mia Parsons from Douglas Elliman and Norm Frates, SVP Mortgage Loan Officer at Mascoma Bank. As more buyers flock to Vermont, whether for second homes or primary residences, Mia and Norm will give us an inside look at the latest trends shaping the Green Mountain State. We'll discuss what makes Vermont so desirable, how remote work is impacting the market, financing options for buyers, and what to expect in the future for both buyers and sellers. Don't miss this in-depth conversation on Vermont's real estate landscape!

This week, we go back to the Green Mountain State with a quiz all about Vermont! This quiz was sent in by Ian, friend of the show and proud representative of Verhampshire! 

The 2024 election was a political tsunami that washed across the country and Vermont. The Green Mountain State led the national anti-incumbent wave: More Democrats lost seats in Vermont than in any other state, with more than two dozen Democratic state lawmakers losing their re-election bids. Though Democrats still retain the majority in the State House, the election erased the Democratic supermajorities enjoyed in both chambers of the Vermont legislature.In addition, Republican John Rodgers won Vermont's Lt. Governor race, defeating incumbent Progressive/Democrat David Zuckerman. It is the first time an incumbent lieutenant governor in Vermont has been defeated in over two centuries.The 2024 election has reshaped statewide politics. Republicans now control the top two elected offices in Vermont and Democrats no longer have the ability to override vetoes by Republican Gov. Phil Scott.Confrontation and stalemate that has often characterized the politics around tax reform, housing, and energy must now yield to compromise.“One of the things that struck me was that (Gov.) Phil Scott has had pretty much a singular message since he got in, and I do believe that Vermonters have a certain amount of trust in him on the issue of property taxes and the related issue of education finance. And what we had never seen from the governor were detailed proposals on his part,” Senate President Pro Tem Phil Baruth told the Vermont Conversation. So Baruth made an offer: he would give the governor the first week of the legislative session to present his ideas to the Senate.“To his great credit, he has taken us up on that,” said Baruth, noting that this is a departure from the governor's past practice of “letting us go through an exercise of four or five months work and then vetoing it and demanding that we revise it on the fly at the end.”“My hope is that we'll take the governor's plan, which is detailed, complex (and) has multiple moving parts, and we will marry it with our own ideas, and we'll reach compromise with not just the governor, but with all three major parties.”Is Baruth willing to do things that would have made him uncomfortable five or 10 years ago?“Yes, absolutely,” he replied. He cited as an example his changing approach to education funding. Part of the problem is that “Montpelier has no authority over (school) districts so they make their own budgets. They spend as much as they want, as long as their voters will approve them. They are sovereign in a certain sense. If they don't want to close a building with 22 kids in it, they can have a principal and a superintendent there. But we've reached a point where that doesn't work anymore. The system won't bear that, so we have to have some levers in Montpelier to control spending.”Democratic House Speaker Jill Krowinski added, “Everything's on the table. We can't come into this with topics that we can't touch or that are off the table … It's gotta be bold, and we have to be open minded about it.”When it comes to education funding, Krowinski said that she has “been talking with members about showing up wearing our statewide hats, because it's going to have to be a statewide solution, and there's going to be a need for some pretty big compromise here to make a difference.”“Why I'm optimistic is because everyone is talking about this, everybody is agreeing that we have to tackle it this session and that is the most critical thing we can do right now to support our communities and our families who are struggling,” she addedRegarding the housing crisis, which has left some Vermonters sleeping in tents in frigid winter conditions, Baruth said that Vermont has spent $1.5 billion on housing in the last five years that was enabled by Covid relief money. “That has never been done in Vermont history.”“There is a small explosion of housing going on,” said Baruth. “It's not going to get us to the ultimate place, but we're about a third of the way there with this last huge infusion of money, and that's no small thing.”Krowinski said that the House “will be looking at how we can modernize our general assistance program and supporting more shelter capacity. What can we do to ensure that we have the beds that we need for folks that are unhoused? It's been an expensive program and we haven't been seeing the outcomes that we thought we might see and we were hoping for.”“We're going to have a tough budget year,” she predicted.Krowinski acknowledged that many Vermonters are on edge about changes and threats being made by President-elect Donald Trump targeting immigrants, abortion rights, and his political opponents.“My message to Vermonters right now is that we have your back and we will do anything we can within our power if we see threats to Vermonters,” she said.“We're in this together, and we have a lot of things that we can do to help protect us if those threats come through,” she said.“So hang in there. We'll get through this.”

In this episode of The Halloween Podcast, we're diving into the haunted tales of Vermont, the Green Mountain State. Known for its scenic beauty and historic towns, Vermont has its share of chilling legends and paranormal encounters. Lyle takes listeners on a journey through some of Vermont's spookiest locations, from eerie inns to ghostly bridges, where the spirits of the past refuse to rest. Whether you're a skeptic or a believer, you'll find something hauntingly fascinating in these tales from Vermont's haunted history. Featured Locations: Wilson Castle 2970 W Proctor Rd, Proctor, VT 05765 This European-inspired mansion was built in the 1880s and is known for its resident spirit—an elderly man in a gray suit, often seen lingering in the upper floors. Visitors experience cold spots, ghostly whispers, and the eerie sensation of being watched, making it a popular spot for ghost hunters. Emily's Bridge (Gold Brook Bridge) Covered Bridge Rd, Stowe, VT 05672 Known as one of Vermont's most haunted locations, this bridge is tied to the tragic legend of Emily, whose spirit allegedly scratches cars and leaves deep impressions on visitors brave enough to cross it after dark. Brattleboro Retreat Tower 1 Anna Marsh Ln, Brattleboro, VT 05301 This tower, built by patients in the late 1800s, is a somber reminder of the hospital's dark history. Apparitions of people standing at the edge of the tower are often seen, vanishing before they touch the ground, leaving witnesses with a feeling of unease. The Equinox Golf Resort & Spa 3567 Main St, Manchester, VT 05254 This luxurious resort is said to be haunted by the ghost of Mary Todd Lincoln. Guests report cold drafts, flickering lights, and the spirit of Mary wandering the halls. Some have even encountered the ghostly presence of her son, Willie. Shelburne Museum (Dutton House) 6000 Shelburne Rd, Shelburne, VT 05482 The Dutton House, originally built in 1782, is now located at the Shelburne Museum and is known for its ghostly residents. Visitors report seeing an apparition in colonial attire and hearing children crying from the upstairs rooms. The Norwich Inn 325 Main St, Norwich, VT 05055 This inn, dating back to 1797, is haunted by Mary, the innkeeper's wife, who tragically passed in a fire. Guests and staff report hearing her footsteps, phantom voices, and feeling sudden chills throughout the tavern and hallways. Barre Opera House 6 N Main St #5, Barre, VT 05641 This theater, built in 1899, hosts the spirit of a man in a top hat, often spotted in the balcony seats. Cold spots, whispers, and phantom applause add to the eerie experience for guests attending performances. University of Vermont 105 S Prospect St, Burlington, VT 05405 With its long history, the University of Vermont has several ghostly legends. Stories include sightings of a shadowy figure in the anatomy labs and the spirit of a nurse seen wandering the halls of the old hospital on campus. Green Mountain Inn 18 Main St, Stowe, VT 05672 The spirit of Boots Berry, a former employee who became a local hero, haunts this inn. Visitors hear the sound of boots stomping on the roof during storms, as if reliving his last heroic act. Weston Playhouse 703 Main St, Weston, VT 05161 As Vermont's oldest professional theater, the Weston Playhouse is home to a ghostly actor who appears backstage and is often seen before big performances. Staff and actors frequently hear phantom applause and footsteps in the empty theater. Like Our Facebook page for more Halloween fun: www.Facebook.com/TheHalloweenPodcast ORDER PODCAST MERCH! Website: www.TheHalloweenPodcast.com Email: TheHalloweenPodcast@gmail.com X: @TheHalloweenPod Support the Show: www.patreon.com/TheHalloweenPod Get bonus Halloween content and more! Just for Patreon supporters! Check out my other show! Find it on iTunes - Amazing Advertising http://amazingadvertising.podomatic.com/ Keywords and Tags: Haunted Vermont, Spirits of the Green Mountain State, Haunted America, Paranormal, Haunted Locations, Vermont Ghost Stories, Halloween Podcast, Haunted History

For years, multiplayer video games have been moving more and more online. But some hardcore gamers still gather in person to compete against each other at the highest levels, including in the Green Mountain State.

Why a multigenerational Jamaican band based in Vermont is more determined than ever to share their music. Plus, Montpelier's holding an arts festival to commemorate the one-year anniversary of last summer's flooding, state police identify a suspect in an October murder, Vermont has been approved to bill Medicaid for prison health care coverage, and a new film from Vermonter Jay Craven tells the story of two historical Green Mountain State figures.

This Vermont Conversation with Jackson Beecham originally aired in July 2022.When the U.S. Supreme Court overturned Roe vs. Wade on June 24, it left each state to decide its own abortion laws. Many Republican-led states are reverting to the anti-abortion laws that were on the books before 1973 when Roe legalized abortion.Vermont legalized abortion a year before Roe. In 1972, the Vermont Supreme Court overturned a 122 year-old law that made it a crime for a doctor to perform an abortion, though it was not against the law for someone to have one. In practice, this meant that someone could legally self-abort at their own peril, but a doctor who performed an abortion could be arrested and imprisoned for up to 20 years.The case that legalized abortion in Vermont featured “Jacqueline R.,” an unmarried server who wanted to end her pregnancy, and an OB/GYN resident at the University of Vermont named Jackson Beecham. After New York legalized abortion in 1970, Beecham, a conscientious objector during the Vietnam War, joined a small group of women's health advocates in Burlington who were exploring ways to legalize abortion in the Green Mountain State. Attorney Willis “Woody” Higgins, a lawyer for IBM who volunteered to argue the case, advised the group that they needed two plaintiffs: a pregnant person who wanted an abortion and “a courageous doctor.” The prosecutor they faced was a young state's attorney, Patrick Leahy, and the landmark case that legalized abortion in Vermont was known as Beecham vs. Leahy.“I didn't even think about winning or losing,” Beecham said of the case. He just felt “this is the right thing to do.” When the Vermont Supreme Court ruled for Beecham in January 1972, Beecham said, “I was floored.” Within a few months, legal abortions were being performed in Vermont.Beecham went on to a distinguished medical career as a gynecologic oncologist and cancer surgeon. He founded two gynecologic oncology programs at the cancer centers of the University of Rochester and at Dartmouth College, and he was a longtime associate professor at Dartmouth Medical School. Beecham, who is now 80 and lives in Shelburne, retired from practicing medicine in 2008. He continues to be a champion of reproductive rights and is a strong advocate for Proposal 5, which would make Vermont the first state in the country to enshrine abortion rights in the state constitution if it is approved by voters in November.Beecham reflected on his role in legalizing abortion in Vermont.“I was honored to spend four decades in women's health as a cancer surgeon. But I think … getting this law changed is the single most important thing I ever did. I'm still moved by it. I'm very, very grateful that I could be part of helping others,” he said.He said that he is “just horrified” that the U.S. Supreme Court has returned the country to where it was before Roe vs. Wade. “I'll be on the sidelines, fighting like everyone else that feels in support of women,” Beecham said.

Dr. Angelo Marinakis is passionate about health, fitness, and wellness. He is originally from Canada where he completed his undergraduate work at the University of Toronto. After completing his undergrad Dr. Angelo entered the chiropractic program at Life University in Atlanta, Georgia, and graduated in June of 2000.Dr. Angelo moved to Vermont after graduation and practiced family wellness chiropractic in the snowy Green Mountain State for 14 years before moving to Texas in June 2014. After taking a one-year break from active practice (when he worked to develop a training program for a local dog facility), Dr. Angelo returned to chiropractic in August of 2015 and now operates practices in Round Rock, TX, and San Marcos, TX.Dr. Angelo resides in San Marcos with his wife Paige and their 5 dogs Vinnie, Hilda, Vito, Niko, and Gertie.Topics covered in this episode: Understanding Reactivity and Behavior Issues Reading Canine Body Language Importance of Relationship Building Creating a Fear-Free Adjustment Experience Upcoming CE Course to support law reform in TexasLinks and Resources:  Visit the Active Life Chiropractic websiteFind Active Life Chiropractic on FacebookEmail Dr. AngeloMaking Strides for Animal Chiropractic links:Visit the Making Strides for Animal Chiropractic websiteVisit our Facebook PageVisit our Instagram Page Thank you to our sponsors!Academy for the Advancement of Animal ChiropracticiPoint Touch- Integrative Veterinary Medicine EHRThe Evidence Based ChiropractorHave an idea for the podcast? Please leave us a survey! Become a patron of the podcastDonate here 

The corner of a t-shirt shop where a cat sleeps and an oscillating fan blows around warm spring air.  The kind of t-shirts in this shop are what humans buy while on vacation but don't wear while on vacation. You wouldn't wear an Edgartown shirt while in Edgartown, after all. Or a Vermont shirt while in the Green Mountain State. I never see anyone wearing "visit historic Leesburg" while in Leesburg. No, these are shirts to wear to the gym or while mowing the lawn in Oxnard or Saint Ignatius. "Nice shirt, I've been to the Finger Lakes, too!" The cat in the corner cares not, she sleeps.

In the Season 7 premiere we talk about spooky and fascinating legends, myths and ghost stories of The Green Mountain State Vermont! Join us and discovering the creepy tales that keep the citizens of Vermont up at night. Follow us and leave us a review!!!

We concluded the World Devon Congress adventure with the State that put these cattle on the map – okay, they're on the flag, anyway.  We had a wonderful tour through the Green Mountain State of Vermont, on our way to meet up with Anson Tebbets, Secretary of Agriculture, Food and Markets.  This lovely man took a walk down the lane on his family farm to talk about the finer things in agricultural life that are represented in Vermont – maple syrup, socks, adult beverages and ice cream, just to name a few.  He believes in those who produce our food and fiber products, and works to support them with legislation, funding and promotion, and, of course, his valuable time.Vermont is a quietly beautiful agricultural state that is definitely worth a visit – even if you don't have time to hit the Ben & Jerry's Factory Tour (though we strongly recommend it).  These hills are alive…with the taste of maple…and cider…and wool…and pickles…and… Links:https://agriculture.vermont.gov/administrationhttps://agriculture.vermont.gov/agency-agriculture-food-markets-news/12-vermont-companies-running-2020-good-food-awardhttps://agriculture.vermont.gov/agency-agriculture-food-markets-news/fifteen-vermont-companies-running-2022-good-food-awardhttps://www.lancasterfarming.com/farming-news/dairy/american-milking-devons-the-perfect-breed-for-this-vermont-homestead/article_aec3cc10-0ef7-11ef-929b-83733b95d1f5.htmlhttps://en.wikipedia.org/wiki/Flag_of_Vermonthttps://darntough.com/https://www.benjerry.com/https://www.kingarthurbaking.com/https://skinnypancake.com/https://thetipsypickle.com/https://cabotcreamery.com/Well Beyond Medicine: The Nemours Children's Health PodcastExploring people, programs and bold ideas changing children's health for good.Listen on: Apple Podcasts SpotifySupport the Show.

Diana and JR kick off the episode by discussing their favorite cannabis products, such as Wyld gummies and High AF vape cartridges, while also touching on their non-cannabis-related interests like baking and movies. The hosts then ponder the commercialization of 420 celebrations and advocate for maintaining the day's advocacy roots and community spirit.For the Closer Look segment, Diana talks to Will Read from CannaPlanners, who provides insights into the competitive cannabis market in Vermont. Will explores the sense of community within the local industry, the challenges faced by new entrepreneurs, and the excitement over product innovation. He concludes by discussing how Canna Planners assists businesses in crafting compelling brand identities and digital marketing strategies.  0:16 - Welcome to Your Highness Podcast1:02 - Fave Pot 4:39 - Fave Not Pot8:27 - Main Segment19:04 - Closer Look Use code Plantpod for 10% off your next Mitragaia.com purchase!Use code Yourhighness for 10% off your next Treatibles purchase This episode is produced and edited by Your Highness Media.

This week on the show, Eric and Lucas get down in the dirt (well, maybe not literally) with a Vermont forecast unlike any other. We're ditching the 7-day outlook and diving headfirst into the long term! El Niño might be packing its bags, but La Niña's moving in. What does this mean for the Green Mountain State? Will Eric be right about the last frost? Plus, we'll chat about everything happening right here in Vermont – because who needs national news when you've got the local lowdown? Tune in, bundle up (or don't, we won't judge your weather preparedness), and prepare for a Vermont forecast unlike any other! Join the conversation on R/eddit, TikTok @BrokensShovelFarm, Facebook, or email us at BrokenShovel802@gmail.com 

On this week's show:Happy National Everything you think is wrong DayBernie wants us to work 32 hours a weekVTrans begins preliminary consideration for Amtrak expansionNew bike safety lawsWoman who died at Mount Washington's Tuckerman Ravine was Labor shortages in Green Mountain State leave bus drivers, passengers in a lurchCrash that left Vt. trooper critically injured still under investigationGlo's got events - Preservation Burlington Vermont's Medicaid billing system remains down more than 2 weeksSeniors get mapleBurlington City Council advances plans for redevelopment of South End and MSpeed enforcement cameras are coming (56:19) Break music: Elephants of Scotland - “How to Do Nothing”https://elephantsofscotland.bandcamp.com/album/brains Outdoor gear for the plus-sizedShorter winters mean earlier bearsBarre clarifies street namePeregrine falcon nesting closes some Vermont cliff areas Secret to long life - reading?Milton has an extreme cheer teamVt. students testify in support of state mushroom High school female engineers win bridge building competitionDoes St J deserve a co-op?(1:45:56)  Break music: Michael Gormly - “Safe”https://michaelgormly.bandcamp.com/track/safe-2Scumbag MapMysterious death in SomersetHigh risk sex offender releasedVt. doctor accused of lewd and lascivious conduct with child Woman sentenced for pandemic insurance fraud Former child care provider gets 3-10 years in prison for fatally medicating infant  Gas station fracas in BartonMilton armed robberySt J man admits to stealing catalytic converters from busesWalmart bomb threatsVT trooper accused of stealing from storageBurlington man with history of fraud gets 3 years in prison for forgery Slow down for amphibiansA turkey caused a car crashThanks for listening!Follow us on Facebook: facebook.com/VermontCatchup Follow Matt on twitter: @MatthewBorden4 Contact the show: 24theroadshow@gmail.comIntro/Outro Music by B-Complex

The Green Mountain State needs more housing.In today's Congressional Corner, Vermont Congresswoman Becca Balint, a Democrat at-large, continues her conversation with WAMC's Ian Pickus. This interview was recorded January 23.

Christmas break has come and gone and your kids are going off to school. So, let's talk today about education. And let's talk about the relationship between the government and your family and how we think biblically about this subject. Daniel R. Suhr, “Power grab in the Green Mountain State,” https://wng.org/opinions/power-grab-in-the-green-mountain-state-1701124654, November 29, 2023. Michael Farris, “Home Invasion,” https://wng.org/articles/home-invasion-1698794593, November 18, 2023. Josh Hershberger, “Parents, you have been warned,” https://wng.org/opinions/parents-you-have-been-warned-1698056879, October 23, 2023. Jennifer Patterson, “Christian education in a time of gender confusion,” https://wng.org/opinions/christian-education-in-a-time-of-gender-confusion-1696131667, October 3, 2023. Daniel R. Suhr, “Persecuted for homeschooling,” https://wng.org/opinions/persecuted-for-homeschooling-1695815539, September 27, 2023.

EPISODE 303 - KT Carlisle - From the Bucolic Vermont, From Her First Pen to Her Murder Mystery TrilogyEPISODE 303 - KT Carlisle - From the Bucolic Vermont, From Her First Pen to Her Murder Mystery TrilogyWhen the Williamsburg Police Department arrives at Catheryn "Cat" Clark's house on the night of Friday, May 13th to discover her drunk and covered in blood, even she struggles to believe in her own innocence. After all, few people had better reason to want Elaine Reid dead than the woman whose husband she stole after thirty years of friendship.But as the alcohol-induced fog begins to fade, strange questions surrounding the night's events start to emerge. Who else was at the house the night that Elaine was murdered? Why can't Cat remember anything more than the argument that transpired in the darkened confines of her kitchen? And what might a neighbor's suicide from her college years have to do with proving Cat's innocence? As Cat fights to piece together the puzzle of what happened, Detective Rachel McGowen's fifteen-year hunt for an elusive killer could hold all the answers.Reasonable is the first in a three-part series that explores just how far one might go to clear their name and protect their loved ones. A fast-paced thrill ride packed with suspense, this enthralling tale of two women's determination will keep you guessing until the very end.About the AuthorK.T. Carlisle is the pseudonym for a writer in rural Vermont. Since early childhood, Carlisle has dedicated her life to the written word. Earning her B.A. in Writing Arts with a concentration in Creative Writing in 2015 from Rowan University, Carlisle received the Excellence in Writing Arts Award from the university, an honor reserved for students who exhibit exceptional skill as a writer and teacher of writing.When she is not busy working on her next novel, Carlisle spends her days enjoying all the natural beauty that the Green Mountain State has to offer alongside her incredible husband, four crazy dogs, and flock of chickens. To learn more, please visit https://ktcarlisle.com/___https://livingthenextchapter.com/A conference where the novelist becomes a podcaster, the motivational speaker dives into influencer marketing, and the charismatic TikTok creator learns the pull of captivating speeches. If you are an entrepreneur making waves with webinars, why not encapsulate your journey in a book? And for the YouTuber sharing life and adventures. Join us in Chicago!https://www.cre8tivecon.com/Support the showDo want your very own podcast and don't even know where to start? Start here!https://howtopodcast.ca/

In this week's episode of Cemetery Row, travel to interesting cemeteries and mausoleums in Vermont, the Green Mountain State. Hannah covers a variety of cemeteries and graves, including the Flavor Graveyard and the grave of Figure, the first Morgan horse. Lori discusses Hope Cemetery and the sculptors who made some of the cemetery's most fascinating tombstones. Sheena shares the successes and tragedies of the Smith family who lived in beautiful Shard Villa.

This week, Merideth chats with writer Heather Lanier about creating in the cracks, why she writes, and how to become more comfortable with the inherent uncertainty of making a new work of art.  Heather's bio:  Heather is a poet, essayist, teacher, speaker, and thrift-store shopper. An assistant professor of creative writing at Rowan University, she is the author of the memoir, Raising a Rare Girl (Penguin Press, July 2020), a New York Times Book Review Editors' Choice, along with two award-winning poetry chapbooks, The Story You Tell Yourself, and Heart-Shaped Bed in Hiroshima. She is the recipient of a Vermont Creation Grant and an Ohio Arts Council Individual Excellence Award. Her full-length poetry collection, Psalms of Unknowing, is forthcoming from Monkfish Publishing. Heather often writes at the intersections of spirituality, motherhood, and feminism. Her essays and poems have been published in The Atlantic, TIME, The Sun, Salon, Brevity, Vela Magazine, Longreads, and elsewhere. Her TED talk, “'Good' and ‘Bad' Are Incomplete Stories We Tell Ourselves,” has been viewed three million times and translated into 18 languages. Her essay, “Out There I Have to Smile,” was among the top 10 most-read Longreads essays of 2021. With an MA in Teaching from Johns Hopkins and an MFA in Creative Writing from Ohio State, Heather has taught Shakespeare to ninth graders in Baltimore, conversational English to housewives, ship workers, and executives in Japan, and expository and creative writing to undergraduates at places such as UC Berkeley, Miami University, and Southern Vermont College. After seven years in the Green Mountain State, she is learning to live—and drive—in New Jersey. If you follow her on Twitter or Instagram, she vows never to post a post-workout selfie… although if you do, she'll cheer you on! Follow her on Instagram Subscribe to her substack  

This week we're in Vermont discussing the unsolved murder of a mother. Then we'll talk about a string of disappearances that occurred in what became known as the Bennington Triangle. Buckle up and join us on this dark and twisted ride through the Green Mountain State. You may now join us on⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠buy us a ⁠⁠⁠⁠⁠⁠⁠⁠⁠Cocktail⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Be sure to subscribe on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and leave a review, or, email us at unitedstatesofmurder@gmail.com Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hunt A Killer's⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠immersive murder mystery games throw you into the center of brutal murders, eerie disappearances, suspicious poisonings, and even supernatural horrors. And it's up to you to examine the clues, evaluate the suspects, and find the thread that ties the case together. HUNTGA1010 - $10 off any item HUNTGA10 - 10% off Order HUNTGA20 - 20% off 6mo or 12mo Subscription   Sources: ⁠⁠⁠⁠My Champlain Valley, Uncovered, Vermont State Police, Chat News Today, Legends of America, Most Terrifying Places in America, Season 3, Episode 8 of William Shatner's Weird or What? Music by ⁠⁠⁠⁠Pixabay --- Support this podcast: https://podcasters.spotify.com/pod/show/unitedstatesofmurder/support

It's Short Time Shots, a quick look at the day's wrestling scores and more. I am on the struggle bus realizing that my dad jokes and bad jokes might only be funny to … one of you. Anyway, I'm Jason Bryant and here's what you are catching up on for November 16. A wild crowd saw Division II Montevallo pick up the first home win in program history, a 27-16 triumph over NAIA Midway. Do yourself a favor, go to MontevalloW on Twitter and check out how boisterous the home crowd is. And remember folks, this is a first-year Division II program in ALABAMA. Montevallo is the first Division II program in Alabama since Jacksonville State, yes, it's in Alabama, dropped the sport as a Division II school in 1981. The only other option would be Troy, then known as Troy State, which fielded a program in the late 1960s and early 1970s. Mount Olive upended King 23-17 but we saw something we typically don't see in college wrestling and that's someone bump UP to get the ranked matchup rather than bump away. With Mount Olive holding a 14-9 lead after 165, King bumped up seventh-ranked Trent Mahoney to take on Mount Olive's seventh-ranked 174-pounder Calan Straub. Tied 5-5 after 1, Mahoney went up 8-5 in the second, but in the third, Straub earned the fall 43 seconds into the period in what turned out to be a crucial win for the Trojans. Heavyweight Jayln McClammy iced the dual with an 8-3 win at heavyweight for Mount Olive. Props for the move, it made for an exciting dual. 14th-ranked Pitt-Johnstown shutout East Stroudsburg 47-0 in PSAC competition. Ranked wins registered for the Mountain Cats by seventh-ranked Trevon Gray at 125 pounds, Jacob Ealy at 149 pounds, Dakoda Rogers at 197 and Isaiah Vance at 285 pounds. This also makes me feel quite old, because I covered Trevon Gray's father Teante in high school. He actually wrestled the best man in my wedding multiple times. Coach Pat Pecora picked up career coaching win nine billion. Belmont Abbey shutout undermanned Bluefield State 56-0. Too many forfeits here. The Green Mountain Championship went the way of Vermont State University-Castleton, which beat Norwich 50-6. No, this is NOT a new school. The school formerly known as Castleon University merged with Vermont Technical College and Northern Vermont University to create Vermont State University. So with the unification, the name we are supposed to refer to the old Castleton Spartans is now Vermont State University-Castleton. Not Vermont State-Castleton. Vermont State University-Castleton. Also, in case you were wondering, Vermont is the Green Mountain State. Wayne Campbell celebrates as Aurora, which you should know is in Illinios, beat Milwaukee School of Engineering, also known as MSOE, 32-20. Angel Jaimes' fall at 197 pounds sealed it for the host Spartans. No word if they have that Spartan Spirit as I cram TWO SNL references into one scoreline. Another traveling trophy was on the line as UW-Eau Claire spanked UW-Oshkosh … b'gosh … 49-6 to retain the Chancellor's Cup. Southern Virginia over Patrick & Henry 48-7. Those three old grouches in Buena Vista left happy. In the Keystone State, Delaware Valley beat York, the one in Pennsylvania 32-7. Top win for the Aggies was at 157 pounds where Nick DeLorezno knocked off 14th-ranked Jared Blair of York 6-3. The women's teams also squared off, with Delaware Valley winning there as well 36-8. In an all-Arkansas battle, Vinny Barber's University of the Ozarks Eagles topped Division II Ouachita Baptist 25-17 on the road in Arkadelphia on Wednesday. Props here goes to the squads for wrestling five extra bouts as well. In the NAIA, Grand View extended its win streak against NAIA competition to 157 in a row with a pair of shutout wins against Avila and Central Methodist in a tri-meet hosted at CMU. The Vikings beat Avila 56-0 and Central Methodist 50-0. The last time Grand View lost to an NAIA opponent came on January 16, 2011 against Lindenwood, which was then an NAIA squad. St. Ambrose handing out yet another heartbreaker as the Bees won for the second night in a row, this time topping William Penn 20-18. The night prior, they edged Graceland by a point. This time, it was three straight wins from 184-197 that lifted the Bees to the victory, with a key fall coming by Jayden Terronez at 174. Oklahoma Wesleyan picked up its first win of the season, topping Bethany, the one in Kansas, 41-12 in KCAC action. Rochester, (Mich.) beat Lourdes 24-18. Missouri Valley beat Benedictine (Kan.) 45-6. NJCAA Cowley beat Division II Newman 33-17 in Kansas. Also in Junior College action, Carl Albert State and Labette both beat Barton. Always more news than you can choke down with that morning coffee, it's the Daily Wrestling News. Get that for free at mattalkonline.com/news, sign up free today. That's as always, delivered by our longtime friends at Resilite.

Welcome to another episode of Room by Room: The Home Organization Science Insights Podcast with our host, Gabriella Joustra, where we explore the science of transforming your home into a haven. Gabriella and Meredith will delve into the greenest of secrets as we embark on the art of home gardening in challenging conditions.   Meredith, hailing from the picturesque Green Mountain State of Vermont, brings a wealth of experience and a profound passion for nature to our discussion. With over 15 years of expertise in organic agriculture and environmental sustainability, she has transformed her deep love for the environment into a thriving career. Before founding Love & Carrots in 2011, Meredith managed Chailey Farm in VA, where she cultivated organic herbs and vegetables for DC restaurants. Her accolades include the DC Mayor's Sustainability Award, the Green America Award, and a well-deserved spot on Business Insider's list of the 'Coolest' Businesses in America.   In this green-themed episode, Meredith takes us on a captivating journey through the basics of growing your own garden, even in limited light conditions, such as those found in cities. Meredith shares her invaluable insights on what to plant, where to plant it, and when to get your hands in the soil. From the enchantment of nurturing baby veggies and herbs to the strategic placement of garden beds, you'll uncover the secrets to fostering thriving gardens.   Prepare to discover the art of combining tomatoes with basil and marigolds, using netting to protect your brassicas, and finding delight in planting leafy greens in the spring. Whether you're a seasoned gardener or just embarking on your gardening adventure, Meredith's wisdom will empower you to maximize your gardening success.   Join us for an insightful and engaging conversation that will inspire you to cultivate your own green oasis, no matter the challenges you face. Tune in and let's nurture the green thumb within you! You can find more information about Meredith and her work on the following platforms: Website: www.LoveAndCarrots.com  Facebook: https://www.facebook.com/LoveandCarrots/ Instagram:https://instagram.com/loveandcarrots    Room by Room is produced by the Home Organization Science Labs, a division of LMSL, the Life Management Science Labs. Explore LMSL at https://lifemanagementsciencelabs.com/ and visit http://ho.lmsl.net/ for additional information about Home Organization Labs. Follow us on Social Media to stay updated: YouTube: https://www.youtube.com/channel/UCODVhYC-MeTMKQEwwRr8WVQ Facebook: https://www.facebook.com/homeorg.science.labs/ Instagram: https://www.instagram.com/homeorg.science.labs/ Twitter: https://twitter.com/HOScienceLabs LinkedIn: https://www.linkedin.com/showcase/home-organization-science-labs Tiktok: https://www.tiktok.com/@home.org.science.labs Pinterest: https://id.pinterest.com/homeorganizationsciencelabs/   You can also subscribe and listen to the show on your preferred podcasting platforms: Apple Podcast: https://podcasts.apple.com/us/podcast/room-by-room-the-home-organization-science-insights-podcast/id1648509192 Spotify: https://open.spotify.com/show/7kUgWDXmcGl5XHbYspPtcW Amazon: https://music.amazon.com/podcasts/37779f90-f736-4502-8dc4-3a653b8492bd  iHeart Radio: https://iheart.com/podcast/102862783 Podbean: https://homeorganizationinsights.podbean.com/ PlayerFM: https://player.fm/series/3402163 Podchaser: https://www.podchaser.com/podcasts/room-by-room-the-home-organiza-4914172 Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2hvbWVvcmdhbml6YXRpb25pbnNpZ2h0cy9mZWVkLnhtbA  

Welcome back to Destination Celebration, your daily source of festivities and positivity. I'm Marlo Anderson, and with me is the fantastic Latoya Johnson. In today's episode, we're delving into the world of smart finances as we celebrate National Savings Day. Join us for insightful tips on budgeting and savvy spending, empowering you to secure a prosperous future. But that's not all – we're also taking you on a virtual journey to the picturesque landscapes of Vermont for National Vermont Day. Explore the charm, culture, and natural beauty of the Green Mountain State with us. As always, find more details about these celebrations on the National Day Calendar. And for a continuous flow of uplifting content, check out Destination Celebration and the remarkable work of Marlo Anderson and Latoya Johnson. Learn more about your ad choices. Visit megaphone.fm/adchoices

Several decades before Adolf Hitler and the Nazis took the notion of "purifying" society to genocidal extremes in the Holocaust, the ideas behind it were enthusiastically embraced in Vermont.Eugenics is the pseudoscience that humans can be improved through selective breeding. Many American states, including Vermont, used eugenics as the basis for public policies including family separation, institutionalization and sterilization. By 1936, over half of states practiced eugenical sterilization. In the 1920s and '30s, vulnerable Vermonters were targeted, institutionalized and otherwise separated from their families, and many were sterilized.Eugenics policies were “designed to break apart entire families and to basically get rid of them over several generations, whether that be segregating them in an institution, whether that be sterilizing them, whether that be inflicting so much trauma that the family no longer comes together,” said Mercedes de Guardiola, author of a new book published by the Vermont Historical Society, “Vermont for the Vermonters: The History of Eugenics in the Green Mountain State.” De Guardiola originally wrote the book as an undergraduate thesis at Dartmouth College, where she graduated in 2017 with a degree in history and art history.In 2021, the state of Vermont became one of the few states to formally apologize for the practice. De Guardiola testified about the eugenics movement before the Vermont Legislature in 2021.The University of Vermont apologized in 2019 for its role in the eugenics movement and removed the name of former UVM President Guy Bailey from its library for his role in promoting eugenics.Vermont's eugenics program became national news earlier this year when former Gov. Jim Douglas sued Middlebury College, his alma mater, for changing the name of Mead Memorial Chapel, which was named for John Abner Mead, Vermont's governor from 1910 to 1912. The college removed Mead's name in 2021, citing his “central role in advancing eugenics policies that resulted in harm to hundreds of Vermonters.”“In the cases of these unfortunates there is little or no hope of permanent recovery,” Mead said in his farewell speech in 1912. “And the great question that is now being considered by the lawmakers in many of our states is how best to restrain this defective class and how best to restrict the propagation of defective children.”Douglas insisted that Mead was a victim of “cancel culture.”De Guardiola said that Mead's role is emblematic of “participation at the highest level of government across several decades and a number of state officials, as well as private citizens (who) also (threw) their support in for eugenics.”De Guardiola declined to weigh in on whether Mead's name should be removed from the Middlebury chapel, saying simply, “His words speak for themselves.”“It's important to consider what their words were and what they resulted in,” de Guardiola said, adding that eugenics laws led to family separation and sterilization.

A SHOW SO BIG IT IS 3 HOURS LONG WITH SOME THE BIGGEST NAMES IN THE FOOD INDUSTRY!!!! D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Stay tuned for the link of our newest episode with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, 2022, and 2023, #23 Top Philadelphia Lifestyle Influencer in 2021, 2022, and 2023 and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment. Show started with a slight technical difficulty and audio finally kicked in at minute and thirty seconds of episode and talk about Starbolt Philadelphia, Cleo Bagels Philadelphia, Jim's Steaks, Center City Restaurant Week, Atlantic City Restaurant Week, Red Lion Diner Southhampton, Red Lion Inn Southhampton, and Sophie Restaurant opening on Locust St in Center City Philadelphia. We had a fantastic conversation with Colleen Worthington at 43:10 of episode to talk about her new cookbook that you can preorder NOW being released on October 3rd ‘Kneaders Bakery & Café: A Celebration of Our Best Recipes and Memories' published by Shadow Mountain. What began in Colleen Worthington's kitchen twenty-five years ago has grown into a successful family-owned bakery and café business with time-tested, delicious recipes in this one-of-a-kind anniversary cookbook. For the first time, home cooks have access to popular recipes such as Overnight Chunky Cinnamon French Toast, Artichoke Portobello Soup, and Blueberry Sour Cream Pie. Beautiful and appetizing photos accompany each recipe. Thrilled to talk to Scotland's National Chef Gary Maclean and winner of MasterChef at 58:25 of episode about his new cookbook ‘The Scottish Kitchen: More than 100 Timeless Traditional and Contemporary Recipes from Scotland' published by Appetite by Random House. A stunning showcase of Scottish cooking, with over 100 recipes celebrating this book is the very best of bonnie Scotland with the foreword by Sam Heughan the star of Outlander. We even talked about rugby for a while regarding Rugby World Cup and Scotland national rugby union team VS Springboks. From bustling cities to idyllic isles, this engrossing cookbook evokes one of the world's most beautiful countries and its cuisines on every page. Wherever you may roam, The Scottish Kitchen brings you home, planting your kitchen firmly on the shores of Scotland. Also joining us is Newbery and Caldecott honoree, award-winning, and New York Times bestselling author Grace Lin at 19:40 of episode provides a visual and storytelling feast as she delivers a groundbreaking, lushly illustrated, and beautifully written full-color book that explores the whimsical myths and stories behind your favorite American Chinese food in her new book ‘Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods' published by Little, Brown Books for Young Readers. Do you know the stories behind delectable dishes—like the fun connection between scallion pancakes and pizza? Or how dumplings cured a village's frostbitten ears? Or how wonton soup tells about the creation of the world? Chinese Menu makes the perfect gift book for anyone who loves good food—and an even better story. Had fun talking with Chef George Duran, Polylingual chef and comedian, renowned for Food Network's Ham on the Street and TLC's The Ultimate Cake Off at 02:05:20 of episode. Celebrated culinary artist Chef George Duran, renowned for his inventive approach to healthy gourmet cuisine, is concluding the summer and kicking off the Back To School Season, with a delectable 'Labor of Love' recipe collection. This year's tantalizing repertoire features mouthwatering dishes like Grilled Vegetables with Mighty Sesame Tahini, succulent Absolutely Gluten Free Fried Chicken Breasts, and a refreshing Watermelon Mocktail or Cocktail – each infused with Chef Duran's personal touch and incorporating his favorite products such as Mighty Sesame Co.®, Absolutely! Gluten Free®, and Wonder Melon™. Celebrating ‘The Vermont Farm Table Cookbook: 10th Anniversary Edition - 150 Homegrown Recipes from the Green Mountain State' published by Countryman Press we had on author Tracey Medeiros at 05:25 of episode. Now, after 10 years, author Tracey Medeiros has revised and fully updated this culinary tome to highlight the dedication of Vermont's farmers, with brand-new recipes, photos, and local farm profiles. Including feel-good dishes like Vermont Cheddar Soup, Maple-Glazed Sweet Potatoes, Apple-Stuffed Chicken Breasts, homemade Vermont Maple Ice Cream, and so much more, readers can indulge in the comforting, farm-fresh flavors of all this beautiful state has to offer. Loved catching up with Charisse R. McGill Owner/Producer of Lokal Artisan Foods/ French Toast Bites and new Executive Director of Farmers Market Coalition at 01:47:40 of the episode. McGill was hired by the Board of Directors after a nationwide search. McGill now leads the national non-profit that is dedicated to strengthening and supporting 8,000+ farmers markets across the United States, while providing real income opportunities for farmers and expanding access in local communities. Now in its 24th year, NFMW is an annual celebration that highlights the vital role farmers markets play in the nation's food system, showcasing their value to customers, communities, local leaders and legislators. Leading up to and throughout NFMW, McGill will connect with farmers market operators through online town halls and in-person visits, including an in-person visit to the USDA Farmers Market in Washington DC. Fall festival season is here and we talked to Chris Endrikat the Owner/Head Brewer of New Ridge Brewing Company at 01:27:24 of the episode. New Ridge Brewing Co. announces Roxborough's first beer festival with the debut of Taps Under the Towers with a pig roast from Green Meadow Farm on Saturday, September 23, 2023, from 1:00pm to 5:00pm and on the same day they celebrate their return as the official beer vendor for Lincoln Mill Haunted House for the Halloween season. This brand new beer festival will benefit Friends of the Wissahickon, and take place outside the brewery, in the Roxborough Pocket Park. The event will feature unlimited beer samples from 20 local breweries such as Attic Brewing Company • Boardroom Spirits • Brewery ARS • Brewery Techne • Carbon Copy • Chestnut Hill Brewing Company • Dock Street Brewery • Human Robot • Iron Hill Brewery • Kings Road Brewing • Love City Brewing • New Ridge Brewing Co. • Other Half • Punch Buggy Brewing • Sacred Vice Brewing Company • Twisted Gingers Brewing • Two Locals Brewing • Wissahickon Brewing Company • Wrong Crowd Beer. Taps Under The Towers tickets are on sale now for $60 each, which includes unlimited sampling of all beers and a souvenir tasting cup. Food is pay as you go. Reopening on October 4th we talk with Scott Smith the business partner of The Soup Bar in Palmyra, NJ at 02:18:05 of episode. With over 40 years of experience cooking in the finest restaurants, Chef Ed is ready and eager to deliver the best soup and food. That's why they source their fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season. Last, but certainly not least we chatted with Dan Schulz and Jennifer Davis at 02:31:55 of the episode. They are part of Banned Camp and winner of the recently announced award of Best Comedy Banned Book Podcast :) a comedy podcast where they read banned books and find out why they were banned in the first place. In each episode, they read a chapter of a banned book and offer our take on why it was banned in the first place. So grab a drink, sit back, and join us as we explore why some folks seem to be in such a rush to take us back to the dark ages, one banned book at a time. You say you STILL NEED MORE!!! The Small Bites team consists of many segment producers and correspondents. Expect culinary tips and events from celebrity Chef Barbie Marshall who was awarded the title of Pennsylvania's most influential chef by Cooking Light Magazine, Season 10 Hell's Kitchen Finalist and appeared on Season 17 Hell's Kitchen All Stars. You'll be provided with latest food news and happenings from John Howard-Fusco who has been featured in the Courier-Post South Jersey (a Gannett newspaper), as a contributor for NJ Monthly Magazine, and a New York Times recognized blogger for Eating in South Jersey. The latest trends and food concepts from Chef Beth Esposito the Chef/Owner of Pink Garlic Private Events and Butcher's Pantry in the Reading Terminal Market and has been spotlighted on The Rachael Ray Show, The Food Network programming, multiple appearances on Fox 29 Good Day, and many more television and radio outlets. Enjoy a funny joke from legendary joke teller Jackie “The Joke Man” Martling, the former head writer for “The Howard Stern Show”. Last but not least we also have freelance writer William Knowles, the personality behind “Around Town” for Bluejeanfood.com doing coverage and blog posts about events. Listen to Small Bites Radio worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners. To see a list of everyone who has appeared on the show click below: https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

Dr. Angelo Marinakis is passionate about health, fitness, and wellness. He is originally from Canada where he completed his undergraduate work at the University of Toronto. After completing his undergrad Dr. Angelo entered the chiropractic program at Life University in Atlanta, Georgia, and graduated in June of 2000.Dr. Angelo moved to Vermont after graduation and practiced family wellness chiropractic in the snowy Green Mountain State for 14 years before moving to Texas in June of 2014. After taking a one-year break from active practice (when he worked to develop a training program for a local dog facility), Dr. Angelo returned to chiropractic in August of 2015 and now operates practices in Round Rock, TX, and San Marcos, TX.Dr. Angelo resides in San Marcos with his wife Paige and their 5 dogs Vinnie, Hilda, Vito, Niko, and Gertie.Topics covered in this episode:What motivated Dr. Angelo to take on the task of changing Animal Chiropractic laws in TexasTaking the first steps to assemble a team and the key roles you needWriting the language of the billSetting up a political action committee (PAC) and bank accountCommon hurdles when going through the processWhat happens during a committee hearingThe emotional toll that trying to get a bill passed can take on the committeeWhat are the next steps for Texas?Links and Resources: Visit the Active Life Chiropractic websiteFind Active Life Chiropractic on FacebookMaking Strides for Animal Chiropractic links:Visit the Making Strides for Animal Chiropractic websiteVisit our Facebook PageVisit our Instagram Page Thank you to our sponsors!Academy for the Advancement of Animal ChiropracticiPoint Touch- Integrative Veterinary Medicine EHRThe Evidence Based ChiropractorHave an idea for the podcast? Leave us a survey! Become a patron of the podcast:Donate here 

“Something was always telling me poetry is your purpose. Being an artist, you know, with the power of words, is your purpose. I was just scared of it.”Omega Jade grew up in church choir in San Diego — far from destined to become one of the most unique voices in Vermont's rap scene. This episode focuses on her journey, and the rise of rap in the Green Mountain State.Thanks to Jeremy Buente for the great question: “Who are some current Vermont rappers? And what's it like to be a rapper in Vermont?”***This episode is explicit. There is swearing and mentions of drug abuse and domestic violence. If you or someone you know needs help, call the National Domestic Violence hotline: 1-800-799-7233 or visit their website. Or, find substance abuse and mental health support here.***To see photos from our reporting, and find more info about the music in this episode, check out the web version of this story here. And you can find all of Omega Jade's music here.Special thanks to Mary Engisch, Joia Putnoi, Hannah Braun, Amelia Catanzaro, Matthew Fisher, Nadia Frazier, Amina Rhoads, Janvier Nsengiyumva and Luke Gauthier of Equal Eyes Records.This episode was reported by Mae Nagusky, who also did the mix and sound design. Editing and production by Josh Crane, with additional support from Myra Flynn and Sophie Stephens. Angela Evancie is our executive producer. Music from Rico James and Omega Jade.As always, our journalism is better when you're a part of it:Ask a question about VermontVote on the question you want us to tackle nextSign up for the BLS newsletterSay hi on Instagram and Reddit @bravestatevtDrop us an email: hello@bravelittlestate.orgCall our BLS hotline: 802-552-4880Make a gift to support people-powered journalismLeave us a rating/review in your favorite podcast appTell your friends about the show!Brave Little State is a production of Vermont Public and a proud member of the NPR Network.

We're diving into summer with in-depth conversations regarding the page-turning heat behind Tracey Medeiros' latest cookbook, "The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State." Then we kick our heels up for a relaxing weekend-long retreat at Daddy O Hotel, Restaurant & Bar with the Director of Operations, Pete Palladino. And since traveling and family-friendly fun coincides with touring museums, zoo's, and more--we spoke with SSA Group's Corporate Executive Chef, Matthew Beaudin, on how the family-owned business integrated an elevated, diversified, and sustainable menu into their partnership's locations. (episode 235)

On this episode I've asked the Executive Director of the Winooski Housing Authority, Deac Decarreau, to discuss what exactly is going on with the rapid pace of a housing crisis in the state of Vermont. Another passionate soul on a mission to cultivate solutions and assistance to the unhoused population in the surrounding suburb of Burlington. --- Support this podcast: https://podcasters.spotify.com/pod/show/awalkbacktoselflove/support

On this episode of Dishing with Stephanies Dish”, I chat with guest Tracey Medeiros to discuss her cookbook, "The Vermont Farm To Table Cookbook." Tracey talks about the inspiration behind the book and her passion for community-driven cookbooks. She emphasizes the importance of building a relationship with recipe contributors and provides tips for utilizing excess produce. The conversation then turns to the impact of supporting local farmers and the farm-to-table movement, with Tracey sharing two recipes from her cookbook. The episode closes with discussing the importance of educating the next generation and supporting local farmers to strengthen the community.Vermont is known for its maple syrup, goat cheese, and farm-to-table spirit. The recipes and stories of ‘The Vermont Farm Table Cookbook” bring a little piece of that Vermont spirit into your home kitchen. After 10 years, author Tracey Medeiros has revised and fully updated this cookbook to highlight the dedication of Vermont's farmers. Readers can indulge in the comforting seasonal recipes and farm-fresh flavors this beautiful state offers while experimenting with their garden produce, CSA, or Farmer's market finds, regardless of geography.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Here is the Burrata Salad Tracey talked about from the ‘The Vermont Farm Table Cookbook” IngredientsBasil PestoMakes 1 3/4 cups 2 tightly packed cups of fresh basil leaves3 tablespoons raw pine nuts1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)3 medium garlic cloves, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil Salad  8 ounces baby spinach, preferably local2 medium strawberries, hulled, and sliced2 tablespoons extra-virgin olive oil1 teaspoon lemon zest2 teaspoons fresh lemon juice1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste  2 (2-ounce) balls fresh burrata cheese, cut in half, preferably Maplebrook Farm1/2 cup shelled pistachios, salted and roasted 1 to 2 tablespoons aged balsamic vinegar, or to taste Kosher salt and freshly ground black pepper to taste Instructions* To make the basil pesto: Place the basil and pine nuts into the bowl of a food processor and pulse several times.* Add the Parmigiano-Reggiano, garlic, salt, and pepper, then pulse several times more. While the processor is running, slowly add the olive oil in a steady stream until well blended and fairly smooth, scraping down the sides of the bowl as needed. * To make the salad: In a large bowl, toss together the spinach and strawberries. In a small bowl, whisk together the olive oil, lemon zest and juice, salt, and pepper until well combined. Adjust seasonings with salt and pepper to taste.* Drizzle over the salad, tossing until well coated.* To assemble: Smear the basil pesto onto a platter. Place the salad in the center of a platter. Place the burrata on top.* Scatter the pistachios on and around the salad. Drizzle the balsamic vinegar on top and around the salad. Season with salt and pepper to taste. Serve at once.Here is a transcript of our interview.Stephanie [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to fellow cookbook authors, food lovers, and anyone interested in the food space in the same obsessive way that I am. And Tracy Madeiros is actually, like, right in line with all my obsessions. She is the author of The Vermont Farm Table Cookbook. And Tracy, you are having your 10th anniversary with this amazing book. How exciting, ten years later, to get, like, a rerelease.Tracey Medeiros [00:00:46]:I was so happy when I received the call asking if I would be interested in revising the first edition, and I said yes.Stephanie [00:00:58]:When you think about your original writing of the cookbook, tell me about that process and why you decided to write it.Tracey Medeiros [00:01:05]:Sure. Well, I was writing a column for the Essex Reporter in Colchester Sun, and I just felt the dedication and the energy from these folks wanting to be in that column. And I thought, why not? Why don't I write another Vermont cookbook? So I asked my editor at the newspaper her thoughts on me turning my column into a book. And years prior, the publishing house, that Countryman Press, had approached me, and they asked me if I ever write another cookbook again, please let them know. So I called the gentleman up who had approached me about writing a book for them, and I said, hey, I'm thinking about turning my column into a book. What are your thoughts? And he said, I love the idea. And I sent him some sample recipes and some profile examples, and he gave me a contract. And that's how the first edition came about.Stephanie [00:02:18]:How many recipes were in the original cookbook?Tracey Medeiros [00:02:21]:The original cookbook had 150 recipes.Stephanie [00:02:25]:Okay. And I had a cookbook that had 170. So about the same amount. How long did it take you to put it all together?Tracey Medeiros [00:02:33]:It takes me, I just work nonstop. The second I get a contract, I just run Stephanie, and it's just all consuming, and it's my life. And I would say about a year. I have that same yeah. So you're like me. You just okay, I get the contract. Because it's a little daunting when you get that contract. It's exciting, but it's daunting because you have that pressure to produce and because you have so many people involved, and people have lives, and they're busy, and farmers are extremely busy. You just have to work nonstop. So I would say about a year.Stephanie [00:03:21]:Your cookbook. The Vermont farm to table cookbook reminds me in some respects. So two things. One, I think Vermont and Minnesota are familiar climate wise. There is a rural aspect to Vermont, but also then you kind of have this liberal city in Burlington. So I feel like my daughter went to college there. So I feel like I have some a bit of a touchstone with Vermont. But when I relooked at all of your recipes in this latest 10th edition, I really got that vibe that I got ten years ago or twelve years ago when I kind of fell in love with cooking as an adult in this farm to table movement. Like buying these really cool ingredients at farmers markets and then seeing what I could turn into them.Tracey Medeiros [00:04:16]:Vermont has always been ahead of the curve food wise. And I just find that the people in this realm are just so inspiring. And like you said, and I hope when readers open this book, they will just feel the love and the dedication. These contributors are just so dedicated, so passionate, and it's just such hard work and they're just so inspiring. And they really do this for community wellness, because being a farmer, it's not a lucrative business.Stephanie [00:04:55]:Right, like writing cookbooks.Tracey Medeiros [00:04:57]:Yeah, exactly. You have to have a love and a passion for it. And these folks really do. And I'm just so fortunate that they trust me with their profiles and their recipes. And I always make sure to send the materials back and I tell them, anything you want me to add or omit or edit, please do. Because my books are really a community cookbook and I want them to also, when I feel their love, I want them to feel my love back to them, my thank you for doing what they do. And like, you obviously you love doing cookbooks and you love food. You have to just love these folks because they help you and inspire you to do what you do and do it well. And I always want them to feel my appreciation, and I'm just so grateful for them over the last all these years doing what I've done.Stephanie [00:06:09]:I think the reason your cookbook really appeals to me too, is because I think I'm a good cook. But I am a home cook and I am always attracted to newspaper columns about recipes because I feel like you have an aesthetic and a point of view that is like you're imagining me standing in my regular kitchen like I don't have all the special supplies. And I felt like when I was reading the cookbook too, that it was super approachable and like food that everyday people can cook. And I know that sounds silly, but a lot of cookbooks, they're more aspirational and beautiful. Yours is like, I can do the things. I can make the Vermont Cheddar soup, I can make these salad dressings.Tracey Medeiros [00:06:56]:Well. That's what's so important to me when I do any of my cookbooks. Exactly what you have stated, Stephanie, that I want someone who doesn't cook that often but wants to cook at home once in a while. So, for instance, I have this wonderful Lebanese salad in there. And I think also when you're trying to educate and the importance of the whole farm to table movement and the reason why you should support your local farmer and the importance you want to have that net as wide as possible, you want to educate and entertain as many people as possible so that movement continues to grow and flourish. And that's why too, when I create these books, they're a recipe book, they're also with the profiles, they're interesting reads. So maybe someone might not try a certain recipe, but they're still learning about that farm and also a travel guide too to entice people to come to this state, but say you can't come to this state, you're still learning about our state.Stephanie [00:08:22]:Yeah, I did feel that because I felt like those farm stories, when you read about a goat cheese farmer, for instance, I might not have access to that person specific goat cheese, but it brings me back to a local goat cheese provider in Minnesota that I know has the same aesthetic or works, that same belief system. And it reminds me like, oh, I need to revisit so and so's farm.Tracey Medeiros [00:08:50]:Exactly. And that is my goal. Too you're walking through the farmers market and you tell yourself, oh, I saw this wonderful recipe utilizing goat cheese. I can't get the Vermont in my town, but I'm going to support my local farmer at this farmers market. And that's the goal, just to keep these farmers on the land and also to inspire the next generation, just to keep this growing and strengthening this, because it really is so important, the local farmer and what they do is just so connected to, again, to community wellness, to our health. And it's just really important to let them know that we appreciate them, we know what they do, we know that their work is hard work and it's just inspiring. It is really inspiring. Too if you think about it, every year, you don't know what you're going to yield.Stephanie [00:09:52]:Yeah.Tracey Medeiros [00:09:52]:And it's just hope and resilience at the end of your growing season what you will yield, and you hope that you will yield a lot, but they still every year are just so dedicated to the so dedicated to the community and year after year not knowing what they're going to yield. And it's pretty amazing how resilient they are.Stephanie [00:10:18]:I think this book speaks to gardeners, too, because I'm also a gardener, so I'm just coming up on starting to thin the beets and thin the Swiss yard and the radishes are finally poking their heads out of the ground. And I'm really feeling inspired with this book to carry it as a companion from my gardening season.Tracey Medeiros [00:10:43]:I love that. That is my goal. Too absolutely. And those who are members say of CSAs, where they exactly, yeah, an overabundance, say of potatoes or leaks that they can go through my cookbooks and say, you know what, this is a great way to use all these potatoes, or this is a great way to use all these tomatoes. So that's my other goal. Too or your garden. Sometimes you yield a lot of zucchini or whatever you're growing in your garden and you can't always give your neighbors extra ingredients that you grow, and that's my goal too. And I know you do a lot of canning. You're a big yes, and that's another wonderful way to utilize extra ingredients.Stephanie [00:11:40]:Yeah, sometimes your neighbors see you coming with that extra bushel of zucchini, and they're not so happy to see you anymore.Tracey Medeiros [00:11:48]:They're like zucchini again. I love zucchini. Zucchini is great, and you can certainly do a lot with that. But it is funny because they're like, oh, no, let me guess. They're excited in the beginning, but after.Stephanie [00:12:00]:The fifth visit, yes, I totally concur. Now, what would you say what I also think is interesting about cookbooks is, like, I can tell you the three most popular cookbook, the recipes in my book, just because I get asked about them all the time. What would you say are your top?Tracey Medeiros [00:12:19]:Well, for instance, in the cookbook, there is oh, my goodness, this Maple Brook Farms Burrata Salad. And it uses local spinach and strawberries, which are in season or soon to be in season where you live, basil pesto and pistachios and aged basalmic vinegar. And what I love about the burrata, especially the one from Maple Brook Farms, they use this old world technique, the stretching of the curd, and they put it into the mozzarella and the filling with some cream, and it's just like this luscious texture. And then you have the texture from the pistachios, which is the crunch, and then you have the sweetness of the strawberries and the spinach. I mean, that is by far one of my favorites because it's very easy to make. And visually, it's beautiful, I have to say, because I'm so fortunate, and I live in such a foodie state, when I get these recipes, I'm just so excited. I feel like it's Christmas, because I'm like, oh, how are they utilizing this? Or, I cannot wait to test this. It's just a joy because they take food very seriously, and it educates me as well, and it's just exciting. And then there's this wonderful Stephanie, let me tell you, walnut tart that you can find towards the end of the book when I tell you I could eat the whole tart, it is so good. It's sinful, but it's just like it's so amazing. And you have the walnuts and then the silkiness of the texture. I mean, it's just wonderful. I just love that dessert, and so many people love it, and it's just divine.Stephanie [00:14:24]:Okay, one more question before I let you go. In the broader context of cookbooks, and just, like, your experience as a recipe developer and a writer, are there one or two cookbooks that have inspired you, just, like, in your career, of, like, they're always on your shelf. You never take them and put them away?Tracey Medeiros [00:14:44]:Well, I love anything that Martha Stewart does. I think she is a genius. I really love I'm inspired by her. I think what she does is amazing. And what I find interesting about her, she's just constantly evolving.Stephanie [00:15:07]:A swimsuit model now, so let's just go there.Tracey Medeiros [00:15:10]:Oh, I know. Fabulous.Stephanie [00:15:12]:Beautiful.Tracey Medeiros [00:15:13]:I love the orange. I love the COVID Fabulous. Of course, julia, I mean, anything that Julia had done, she actually was my inspiration as a young child watching her. And so anything from her, I'm inspired by. So I would have to say definitely those two women. Julia just watching her and just being so animated and really when I say not caring, but just wasn't restricted by the camera. She was who she was in front of the camera. Whether she dropped something or didn't have something, she was her, and it was great. And again, with Matthew just an innovator and constantly cutting edge and creative and having the longevity of that career, it's just so inspiring.Stephanie [00:16:15]:Well, I've enjoyed connecting with you. Tracy madeiros the Cookbook is the Vermont Farm Table Cookbook, and it is in its 10th anniversary. You have over 3004.5 and a half or greater reviews, which is pretty awesome, too.Tracey Medeiros [00:16:33]:Wow.Stephanie [00:16:34]:Yeah. I mean, for Amazon, I just think that's amazing so people can find your book there. Also, I'll put a link to it so that people can directly find you on your website. Are you on social media, too, Tracy?Tracey Medeiros [00:16:49]:Yes. Facebook the Vermont Farm table cookbook. Facebook. And then I have my website, which is tracymaderis.com all right.Stephanie [00:17:00]:And I'll go ahead and put links to that in the show notes. Thank you for spending time with me today. It's been really fun.Tracey Medeiros [00:17:07]:Thank you so much. And I hope you have a wonderful day.Stephanie [00:17:10]:Thanks, Tracy. Bye bye.Tracey Medeiros [00:17:11]:Thank you. Bye bye. 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

On this episode of Dishing with Stephanies Dish”, I chat with guest Tracey Medeiros to discuss her cookbook, "The Vermont Farm To Table Cookbook." Tracey talks about the inspiration behind the book and her passion for community-driven cookbooks. She emphasizes the importance of building a relationship with recipe contributors and provides tips for utilizing excess produce. The conversation then turns to the impact of supporting local farmers and the farm-to-table movement, with Tracey sharing two recipes from her cookbook. The episode closes with discussing the importance of educating the next generation and supporting local farmers to strengthen the community.Vermont is known for its maple syrup, goat cheese, and farm-to-table spirit. The recipes and stories of ‘The Vermont Farm Table Cookbook” bring a little piece of that Vermont spirit into your home kitchen. After 10 years, author Tracey Medeiros has revised and fully updated this cookbook to highlight the dedication of Vermont's farmers. Readers can indulge in the comforting seasonal recipes and farm-fresh flavors this beautiful state offers while experimenting with their garden produce, CSA, or Farmer's market finds, regardless of geography.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Here is the Burrata Salad Tracey talked about from the ‘The Vermont Farm Table Cookbook” IngredientsBasil PestoMakes 1 3/4 cups 2 tightly packed cups of fresh basil leaves3 tablespoons raw pine nuts1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)3 medium garlic cloves, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil Salad  8 ounces baby spinach, preferably local2 medium strawberries, hulled, and sliced2 tablespoons extra-virgin olive oil1 teaspoon lemon zest2 teaspoons fresh lemon juice1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste  2 (2-ounce) balls fresh burrata cheese, cut in half, preferably Maplebrook Farm1/2 cup shelled pistachios, salted and roasted 1 to 2 tablespoons aged balsamic vinegar, or to taste Kosher salt and freshly ground black pepper to taste Instructions* To make the basil pesto: Place the basil and pine nuts into the bowl of a food processor and pulse several times.* Add the Parmigiano-Reggiano, garlic, salt, and pepper, then pulse several times more. While the processor is running, slowly add the olive oil in a steady stream until well blended and fairly smooth, scraping down the sides of the bowl as needed. * To make the salad: In a large bowl, toss together the spinach and strawberries. In a small bowl, whisk together the olive oil, lemon zest and juice, salt, and pepper until well combined. Adjust seasonings with salt and pepper to taste.* Drizzle over the salad, tossing until well coated.* To assemble: Smear the basil pesto onto a platter. Place the salad in the center of a platter. Place the burrata on top.* Scatter the pistachios on and around the salad. Drizzle the balsamic vinegar on top and around the salad. Season with salt and pepper to taste. Serve at once.Here is a transcript of our interview.Stephanie [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to fellow cookbook authors, food lovers, and anyone interested in the food space in the same obsessive way that I am. And Tracy Madeiros is actually, like, right in line with all my obsessions. She is the author of The Vermont Farm Table Cookbook. And Tracy, you are having your 10th anniversary with this amazing book. How exciting, ten years later, to get, like, a rerelease.Tracey Medeiros [00:00:46]:I was so happy when I received the call asking if I would be interested in revising the first edition, and I said yes.Stephanie [00:00:58]:When you think about your original writing of the cookbook, tell me about that process and why you decided to write it.Tracey Medeiros [00:01:05]:Sure. Well, I was writing a column for the Essex Reporter in Colchester Sun, and I just felt the dedication and the energy from these folks wanting to be in that column. And I thought, why not? Why don't I write another Vermont cookbook? So I asked my editor at the newspaper her thoughts on me turning my column into a book. And years prior, the publishing house, that Countryman Press, had approached me, and they asked me if I ever write another cookbook again, please let them know. So I called the gentleman up who had approached me about writing a book for them, and I said, hey, I'm thinking about turning my column into a book. What are your thoughts? And he said, I love the idea. And I sent him some sample recipes and some profile examples, and he gave me a contract. And that's how the first edition came about.Stephanie [00:02:18]:How many recipes were in the original cookbook?Tracey Medeiros [00:02:21]:The original cookbook had 150 recipes.Stephanie [00:02:25]:Okay. And I had a cookbook that had 170. So about the same amount. How long did it take you to put it all together?Tracey Medeiros [00:02:33]:It takes me, I just work nonstop. The second I get a contract, I just run Stephanie, and it's just all consuming, and it's my life. And I would say about a year. I have that same yeah. So you're like me. You just okay, I get the contract. Because it's a little daunting when you get that contract. It's exciting, but it's daunting because you have that pressure to produce and because you have so many people involved, and people have lives, and they're busy, and farmers are extremely busy. You just have to work nonstop. So I would say about a year.Stephanie [00:03:21]:Your cookbook. The Vermont farm to table cookbook reminds me in some respects. So two things. One, I think Vermont and Minnesota are familiar climate wise. There is a rural aspect to Vermont, but also then you kind of have this liberal city in Burlington. So I feel like my daughter went to college there. So I feel like I have some a bit of a touchstone with Vermont. But when I relooked at all of your recipes in this latest 10th edition, I really got that vibe that I got ten years ago or twelve years ago when I kind of fell in love with cooking as an adult in this farm to table movement. Like buying these really cool ingredients at farmers markets and then seeing what I could turn into them.Tracey Medeiros [00:04:16]:Vermont has always been ahead of the curve food wise. And I just find that the people in this realm are just so inspiring. And like you said, and I hope when readers open this book, they will just feel the love and the dedication. These contributors are just so dedicated, so passionate, and it's just such hard work and they're just so inspiring. And they really do this for community wellness, because being a farmer, it's not a lucrative business.Stephanie [00:04:55]:Right, like writing cookbooks.Tracey Medeiros [00:04:57]:Yeah, exactly. You have to have a love and a passion for it. And these folks really do. And I'm just so fortunate that they trust me with their profiles and their recipes. And I always make sure to send the materials back and I tell them, anything you want me to add or omit or edit, please do. Because my books are really a community cookbook and I want them to also, when I feel their love, I want them to feel my love back to them, my thank you for doing what they do. And like, you obviously you love doing cookbooks and you love food. You have to just love these folks because they help you and inspire you to do what you do and do it well. And I always want them to feel my appreciation, and I'm just so grateful for them over the last all these years doing what I've done.Stephanie [00:06:09]:I think the reason your cookbook really appeals to me too, is because I think I'm a good cook. But I am a home cook and I am always attracted to newspaper columns about recipes because I feel like you have an aesthetic and a point of view that is like you're imagining me standing in my regular kitchen like I don't have all the special supplies. And I felt like when I was reading the cookbook too, that it was super approachable and like food that everyday people can cook. And I know that sounds silly, but a lot of cookbooks, they're more aspirational and beautiful. Yours is like, I can do the things. I can make the Vermont Cheddar soup, I can make these salad dressings.Tracey Medeiros [00:06:56]:Well. That's what's so important to me when I do any of my cookbooks. Exactly what you have stated, Stephanie, that I want someone who doesn't cook that often but wants to cook at home once in a while. So, for instance, I have this wonderful Lebanese salad in there. And I think also when you're trying to educate and the importance of the whole farm to table movement and the reason why you should support your local farmer and the importance you want to have that net as wide as possible, you want to educate and entertain as many people as possible so that movement continues to grow and flourish. And that's why too, when I create these books, they're a recipe book, they're also with the profiles, they're interesting reads. So maybe someone might not try a certain recipe, but they're still learning about that farm and also a travel guide too to entice people to come to this state, but say you can't come to this state, you're still learning about our state.Stephanie [00:08:22]:Yeah, I did feel that because I felt like those farm stories, when you read about a goat cheese farmer, for instance, I might not have access to that person specific goat cheese, but it brings me back to a local goat cheese provider in Minnesota that I know has the same aesthetic or works, that same belief system. And it reminds me like, oh, I need to revisit so and so's farm.Tracey Medeiros [00:08:50]:Exactly. And that is my goal. Too you're walking through the farmers market and you tell yourself, oh, I saw this wonderful recipe utilizing goat cheese. I can't get the Vermont in my town, but I'm going to support my local farmer at this farmers market. And that's the goal, just to keep these farmers on the land and also to inspire the next generation, just to keep this growing and strengthening this, because it really is so important, the local farmer and what they do is just so connected to, again, to community wellness, to our health. And it's just really important to let them know that we appreciate them, we know what they do, we know that their work is hard work and it's just inspiring. It is really inspiring. Too if you think about it, every year, you don't know what you're going to yield.Stephanie [00:09:52]:Yeah.Tracey Medeiros [00:09:52]:And it's just hope and resilience at the end of your growing season what you will yield, and you hope that you will yield a lot, but they still every year are just so dedicated to the so dedicated to the community and year after year not knowing what they're going to yield. And it's pretty amazing how resilient they are.Stephanie [00:10:18]:I think this book speaks to gardeners, too, because I'm also a gardener, so I'm just coming up on starting to thin the beets and thin the Swiss yard and the radishes are finally poking their heads out of the ground. And I'm really feeling inspired with this book to carry it as a companion from my gardening season.Tracey Medeiros [00:10:43]:I love that. That is my goal. Too absolutely. And those who are members say of CSAs, where they exactly, yeah, an overabundance, say of potatoes or leaks that they can go through my cookbooks and say, you know what, this is a great way to use all these potatoes, or this is a great way to use all these tomatoes. So that's my other goal. Too or your garden. Sometimes you yield a lot of zucchini or whatever you're growing in your garden and you can't always give your neighbors extra ingredients that you grow, and that's my goal too. And I know you do a lot of canning. You're a big yes, and that's another wonderful way to utilize extra ingredients.Stephanie [00:11:40]:Yeah, sometimes your neighbors see you coming with that extra bushel of zucchini, and they're not so happy to see you anymore.Tracey Medeiros [00:11:48]:They're like zucchini again. I love zucchini. Zucchini is great, and you can certainly do a lot with that. But it is funny because they're like, oh, no, let me guess. They're excited in the beginning, but after.Stephanie [00:12:00]:The fifth visit, yes, I totally concur. Now, what would you say what I also think is interesting about cookbooks is, like, I can tell you the three most popular cookbook, the recipes in my book, just because I get asked about them all the time. What would you say are your top?Tracey Medeiros [00:12:19]:Well, for instance, in the cookbook, there is oh, my goodness, this Maple Brook Farms Burrata Salad. And it uses local spinach and strawberries, which are in season or soon to be in season where you live, basil pesto and pistachios and aged basalmic vinegar. And what I love about the burrata, especially the one from Maple Brook Farms, they use this old world technique, the stretching of the curd, and they put it into the mozzarella and the filling with some cream, and it's just like this luscious texture. And then you have the texture from the pistachios, which is the crunch, and then you have the sweetness of the strawberries and the spinach. I mean, that is by far one of my favorites because it's very easy to make. And visually, it's beautiful, I have to say, because I'm so fortunate, and I live in such a foodie state, when I get these recipes, I'm just so excited. I feel like it's Christmas, because I'm like, oh, how are they utilizing this? Or, I cannot wait to test this. It's just a joy because they take food very seriously, and it educates me as well, and it's just exciting. And then there's this wonderful Stephanie, let me tell you, walnut tart that you can find towards the end of the book when I tell you I could eat the whole tart, it is so good. It's sinful, but it's just like it's so amazing. And you have the walnuts and then the silkiness of the texture. I mean, it's just wonderful. I just love that dessert, and so many people love it, and it's just divine.Stephanie [00:14:24]:Okay, one more question before I let you go. In the broader context of cookbooks, and just, like, your experience as a recipe developer and a writer, are there one or two cookbooks that have inspired you, just, like, in your career, of, like, they're always on your shelf. You never take them and put them away?Tracey Medeiros [00:14:44]:Well, I love anything that Martha Stewart does. I think she is a genius. I really love I'm inspired by her. I think what she does is amazing. And what I find interesting about her, she's just constantly evolving.Stephanie [00:15:07]:A swimsuit model now, so let's just go there.Tracey Medeiros [00:15:10]:Oh, I know. Fabulous.Stephanie [00:15:12]:Beautiful.Tracey Medeiros [00:15:13]:I love the orange. I love the COVID Fabulous. Of course, julia, I mean, anything that Julia had done, she actually was my inspiration as a young child watching her. And so anything from her, I'm inspired by. So I would have to say definitely those two women. Julia just watching her and just being so animated and really when I say not caring, but just wasn't restricted by the camera. She was who she was in front of the camera. Whether she dropped something or didn't have something, she was her, and it was great. And again, with Matthew just an innovator and constantly cutting edge and creative and having the longevity of that career, it's just so inspiring.Stephanie [00:16:15]:Well, I've enjoyed connecting with you. Tracy madeiros the Cookbook is the Vermont Farm Table Cookbook, and it is in its 10th anniversary. You have over 3004.5 and a half or greater reviews, which is pretty awesome, too.Tracey Medeiros [00:16:33]:Wow.Stephanie [00:16:34]:Yeah. I mean, for Amazon, I just think that's amazing so people can find your book there. Also, I'll put a link to it so that people can directly find you on your website. Are you on social media, too, Tracy?Tracey Medeiros [00:16:49]:Yes. Facebook the Vermont Farm table cookbook. Facebook. And then I have my website, which is tracymaderis.com all right.Stephanie [00:17:00]:And I'll go ahead and put links to that in the show notes. Thank you for spending time with me today. It's been really fun.Tracey Medeiros [00:17:07]:Thank you so much. And I hope you have a wonderful day.Stephanie [00:17:10]:Thanks, Tracy. Bye bye.Tracey Medeiros [00:17:11]:Thank you. Bye bye. 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

After a half century, two Central Vermont musicians prepare to leave the Green Mountain State. Plus, a judge rejects a request to delay the end of emergency housing, the governor signs off on sheriff reforms, and the UVM Health Network looks to expand mental health services.

This episode is brought to you by our friends at Minoan.  Minoan provides hosts with a one-stop-shop to get hundreds of discounts on the world's leading brands, and a system where you can manage all of the ordering, tracking, returns, etc. in one place. Saving you time and money!  Create your free account here and be sure to tell the team that Zach from Behind the Stays sent you there way! Meet Jason and Monique — the founders of The Vermont A-Frame…one of the OG instagram famous A-Frames in New England.  Jason grew up vacationing in Vermont, but it wasn't until he took Monique up from Jersey for a weekend that the couple realized how special this part of the country really was.  Soon after that trip, Jason and Monique began dreaming about how they might own a vacation home in the area that they could escape to on long weekends and perhaps rent out to others on occasion. Tune in to hear the story of how the couple found the perfect A-Frame (after visiting more than 20 others!) and transformed it into one of the most desirable vacation homes in the Green Mountain State. In this episode, I chat with Jason and Monique about: What it was like owning a unique stay back in 2017 and how their business has been impacted since the covid boom The best and worst experiences they've had with creators and influencers Why they often ignore their dynamic pricing tools in favor of attracting the core guest avatar And so much more. Book Your Stay at The Vermont A-Frame Follow The Vermont A-Frame on Instagram About the Show Behind the Stays is brought to you twice a week by Sponstayneous — a free, biweekly newsletter that brings subscribers the best last-minute deals and upcoming steals on Airbnb.     You can subscribe, for free, at www.sponstayneous.com.  Behind the Stays is hosted by Zach Busekrus, co-founder of Sponstayneous, you can connect with him on Twitter at @zboozee.

For Andrea Charest, climbing is entwined with community. She and her husband Steve own Petra Cliffs, a climbing gym and mountaineering school in Burlington, Vermont where they also work as guides. She's volunteered much of her time over the years to Crag Vermont, a nonprofit organization dedicated to conserving, protecting and advocating for climbing access in the Green Mountain State (her's is the first face you see on the organization's website–a face that is surprisingly calm as as she reaches for a sloper high overhead). She empowers her fellow climbers to take the lead, and has a knack for enabling others to move past their perceived limitations. Earlier this year, Charest became an AMGA-certified ice climbing instructor, a hard-earned goal years in the making.  In this conversation, we talk about her journey through the ice instructor exam, and how she balances business, play and parenthood. Charest shares her love for the global climbing community, her excitement around the continued growth of Petra Cliffs, and the importance of helping climbers make the transition from the gym to the crag. This episode is brought to you by Rab Equipment Alpinist Magazine: Website | Instagram | Facebook Host: Abbey Collins Guest: Andrea Charest Producer + Engineer: Mike Horn  

Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Gesine Bullock-Prado, but before we get started, I want to talk to those of you listening who have written recipes that you want to turn into a book to share with your family, friends, or customers. I know that so often we cook and cook, or we're the keeper of the family recipes, and we want to share our recipes in a tangible way, not just with the food but also in a book. I've been doing a lot of cool things behind the scenes with Canva and Amazon Kindle Direct publishing. As a result, I see the potential for you (fellow home cooks and recipe collectors) to create and self-publish a recipe book for your family, friends, or clients on the free publishing platform Kindle Direct Publishing. I am creating a PILOT PROGRAM to teach a small group of interested cooks and bakers how to create and self-publish recipe books. My goal is that you will finish the program with two self-published recipe books to share family recipes, give away as holiday gifts, or attract clients/customers to your business. If you'd like to learn more about this offer, head over to www.cookbookwritersacademy.com/pilot-program-cookbooks, and I'll send you details about how you can access one of the limited spots in this pilot program. So what does it mean to be a pilot program? I've done this work but never taught it - so first time taught it so:  You get to learn as I learn Lots of interaction with me and others in the group A smaller group of students Time to ask questions and help me shape the future program Because the program is a pilot - the price will be a no-brainer You will learn a repeatable process Available outside of the GPGP program Now onto the show: Today, I have an interview with Gesine Bullock-Prado. Gesine is a pastry chef, instructor, and author of six books and lives in White River Junction, VT. In her 18-year career, Gesine has run her own pastry shop and become a baking instructor at King Arthur Flour's Baking Education Center. She is the owner and baking instructor at Sugar Glider Kitchen and is working towards getting her Vermont Master Gardener Certification in 2023. Today we talk about her move to Vermont, where she fell in love with the Green Mountain State's flavors, we go in-depth about Vermont's six unique seasons, and we discuss some recipes unique to Vermont, such as Salt rising bread, Marlborough pie, and Sugar on Snow.  Things We Mention In This Episode: Learn more about the Pilot Program for self-publishing cookbooks Visit Gesine's Sugar Glider Kitchen online   

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Our newest episode is now out with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, and 2022, #23 Top Philadelphia Lifestyle Influencer in 2021 and 2022, and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment. We're thrilled to welcome YouTube superstar with over 1.6 million subscribers and bestselling author of Hot Thai Kitchen - Pailin Chongchitnant. Pailin will talk about her new cookbook ‘Sabai: 100 Simple Thai Recipes for Any Day of the Week' published by Appetite by Random House. Sabai: The state of being when you're at ease. Comfortable. Relaxed. Pailin Chongchitnant knows that a busy schedule can make learning new recipes seem intimidating--whether you're familiar with the cuisine or not. In her second book, Pai will empower you to make Thai food part of your everyday routine, with a compilation of authentic and straightforward recipes, like Beef Laab or Green Curry Chicken with Winter Melon, that are quick to make and delicious to eat. From prepping, to cooking, to eating, the dishes in this book can be done sabai sabai, as the saying goes. Pai takes you through every recipe with her signature level of detail and warm, encouraging style. And she's thought of plenty of shortcuts, tips, and tricks to get dinner on the table, no matter how hectic the day has been. There are even QR codes linking to her YouTube videos on tips, techniques, and more to support you every step of the way. Also Anna Olson, a professionally trained chef and the internationally known host of Food Network Bake With Anna Olson, as well as the Oh Yum with Anna Olson channel on YouTube which has over 1.3 million subscribers joins us. She will talk about her newest cookbook Anna Olson's Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) published by Random House. Inside Baking Wisdom lies the answer to every baking question you've ever had (and many you haven't yet), plus over 150 perfected recipes—both savory and sweet—for bakers of all skill levels. Get inside Anna's baking brain, as she shares a career's worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker. Then it is Gesine BP - Gesine Bullock-Prado, a pastry chef, author of six books, baking instructor at King Arthur Flour: The Baker's Store and Baking Education Center, Stonewall Kitchen and online at Craftsy.com, has been the contributing food editor of both Runner's World and Food & Wine, co-hosted Cooking Channel's Unique Sweets, is a regular on America's top-rated morning show the Today Show and on NPR's NPR All Things Considered, host of Baked in Vermont on the Food Network and was a main judge of Food Network's Best Baker in America. She also judged America's Test Kitchen's Next Generation. She is the owner and baking instructor at Sugar Glider Kitchen where classes sell out within 5 minutes and is working towards getting her Vermont Master Gardener Certification in 2023. She also released her latest cookbook ‘My Vermont Table: Recipes for All (Six) Seasons' published by Countryman Press. Vermont―arguably the OG farm-to-table state―is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State's flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season―that time of year before spring when thawing ice makes way for mucky roads―and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Oh Canada, we'll have on the program Chef Dale Mackay. Touring the world as Gordon Ramsay's right-hand at his Michelin-starred restaurants, the first Top Chef Canada winner and AAA Five Diamond Award winning Chef Dale MacKay is gearing up for a huge 2023 as he competes in the new season of Bravo's Top Chef: World All-Stars. Padma Lakshmi, Tom Colicchio, and Gail Simmons are back hosting Season 20 of the Emmy, James Beard Foundation and Critics' Choice Award-winning series which features 16 winners and finalists from 11 different Top Chef versions around the world competing for the ultimate World All-Stars title. This time the chefs will return to the kitchen to battle it out throughout London before moving on to the grand finale in Paris. This epic showdown marks the first time the flagship edition of Top Chef has gone abroad for an entire season. Originally from Saskatoon, Saskatchewan, MacKay's culinary career began as a fry cook in Vancouver, B.C. He then moved to London, England, where he began working at Gordon Ramsay's Claridge's, followed by stints in other Michelin-starred Ramsay restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef at Chef Daniel Boulud's Lumière restaurant, where the restaurant was awarded the AAA Five Diamond Award under his direction. You'll enjoy listening to Susan Everett Gravely, the Founder and the CEO of VIETRI., a lifestyle brand of Italian artisan-crafted dinnerware and home and garden accessories. VIETRI is now America's largest Italian ceramics importing company, partnering with numerous Italian manufacturers in various regions throughout Italy. VIETRI serves a customer base of over 2,000 specialty retailers and department stores in all 50 states and internationally. In her debut cookbook, ‘Italy on a Plate: Travels, Memories, Menus' published by VIETRI Publishing, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. With a foreword by Frances Mayes, author of Under the Tuscan Sun, Italy on a Plate is an exploration into what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely has made during her years of Italian travels have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come. Happy to talk to Christine Flynn the proprietor of Good Earth Food and Wine and a partner at The Good Earth Farm. She is executive chef and partner at iQ Food Co., a restaurant group, a celebrated chef, writer, food stylist and photographer, and Christine's work has also appeared in The New York Times, WIRED, and Bon Appétit Magazine. She is a chef partner with Zing Pantry Shortcuts and her Buzz Hot Honey is available nationally. We'll talk about her National Bestselling cooking ‘A Generous Meal: Modern Recipes for Dinner' published by Penguin Random House Canada. In A Generous Meal, Christine Flynn shows us—contrary to popular belief—that you don't need a lot of time, money, or know-how to make good food. A simple potato can transform a so-so day into something special, a soup can warm you in more ways than one, and baking a chocolate cake is just another way of shouting, “I love you!” at the top of your lungs. A Generous Meal is a modern cookbook of over 100 recipes that anyone—from a novice to an experienced chef like Christine—can use to whip up restaurant-quality meals with ease. Last, but certainly not least will be fellow Philadelphia area foodie personality Amaris Pollock co-host of Food Farms And Chefs. Hosts Amaris Pollock & Gene Blum bring new and exciting guests on the show, introducing their listeners to the farmers that grow the ingredients we consume to the restaurants & event planners that provide entertaining & dynamic foods, beverages, and opportunities on a weekly basis! Tune in on Tuesdays at 6 P.M.* on WWDB AM 860 AM & WPEN 97.5 HD2 in the PA, DE, & SouthernNew Jersey; or if you live in NY, CT, & Northern New Jersey, tune in at 1 P.M.* to WMLD 103 7 FM or you can stream their show anytime. You say you STILL NEED MORE!!! The Small Bites team consists of many segment producers and correspondents. Expect culinary tips and events from celebrity Chef Barbie Marshall who was awarded the title of Pennsylvania's most influential chef by Cooking Light Magazine, Season 10 Hell's Kitchen Finalist and appeared on Season 17 Hell's Kitchen All Stars. You'll be provided with latest food news and happenings from John Howard-Fusco who has been featured in the Courier-Post South Jersey (a Gannett newspaper), as a contributor for NJ Monthly Magazine, and a New York Times recognized blogger for Eating in South Jersey. The latest trends and food concepts from Chef Beth Esposito the Chef/Owner of Pink Garlic Private Events and Butcher's Pantry in the Reading Terminal Market and has been spotlighted on Rachael Ray Show, The Food Network programming, multiple appearances on Fox 29 Good Day, and many more television and radio outlets. Enjoy a funny joke from legendary joke teller Jackie “The Joke Man” Martling, the former head writer for “The Howard Stern Show”. Last but not least we also have freelance writer William Knowles, the personality behind “Around Town” for Bluejeanfood.com doing coverage and blog posts about events. Listen to Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State's flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In A Vermont Table: Recipes for All (Six) Seasons (Countryman Press, 2023), Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado's own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

This hour, we look back at Sen. Patrick Leahy's 48 years in Washington as a representative of the Green Mountain State.

This week we're in Vermont discussing a potential murder on the high seas. Then, we'll talk about a murder that led to changes in Vermont's DNA system. Buckle up and join us on this dark and twisted ride through the Green Mountain State. You may now join us on Patreon or buy us a Cocktail. Be sure to subscribe on Apple and leave a review, or, email us at unitedstatesofmurder@gmail.com Follow us on Facebook, Instagram, and Twitter! Sources: NY Mag, News Center Maine, NY Post, Dark Down East, NPR, Times Argus, Rutland Herald, Find a Grave Read more about boat safety HERE. Music by Pixabay --- Support this podcast: https://anchor.fm/unitedstatesofmurder/support

Coach Scott Caulfield joined us over Zoom from The Green Mountain State to discuss his great career. Coach Caulfield has done it all from his service in the United States Navy to being the head coach at the NSCA headquarters. We talk about his unorthodox coaching philosophy and some of the research he conducted at the University of Denver on The Social Construction of Strength and Conditioning. (Also see the Dr. Gearity interview, Episode 34) Coach Caulfield also catches us up on the life of a strength coach in division 3 collegiate athletics. Lastly, we cover his time in the military and how that helped shape his career.

Howie is joined early in the hour by Vermont candidate for U.S. Senate Gerald Malloy to discuss Democrat spending and utility shortages. Later in the hour Howie brings on Michael Tagliavia who is running to be Vermont's Attorney General. Tagliavia talks building out the police force and solving the not-so-petty crime problem.

A question about finding companionship in the Green Mountain State – from wide-eyed hopefuls to frustrated giver-uppers. Plus, a love story.Thanks to Silas Olsen for the great question. To see photos from this episode, check out our web feature.This episode was reported by Anna Van Dine and produced by Josh Crane. Mix and sound design by Josh Crane. Editing and additional production by the Brave Little State team: Angela Evancie, Myra Flynn and Josh Crane. Ty Gibbons composed our theme music; other music by Blue Dot Sessions.Special thanks to Owen Daniel-McCarter & the folks at Babes, and Torrey Carl, journalistic matchmaker.Love BLS? Want to be part of the team? Come be our first-ever intern! Applications due July 31.Brave Little State is a production of Vermont Public. As always, our journalism is better when you're a part of it: Ask a question about VermontSign up for the BLS newsletterSay hi on Twitter, Instagram and Reddit @bravestatevtDrop us an email: hello@bravelittlestate.orgMake a gift to support people-powered journalismTell your friends about the show!bravelittlestate.org

Merriam-Webster's Word of the Day for May 14, 2022 is: verdant • VER-dunt • adjective Verdant means "green in tint or color," "green with growing plants," or "unripe in experience or judgment." // The golf course is noted for its tricky hazards and lush, verdant borders along its fairways. See the entry > Examples: "Vermont is famous for its verdant summer landscapes and postcard-worthy fall colors. But it's the Green Mountain State's winter landscape that truly sparks my photographic eye." — Caleb Kenna, The New York Times, 26 Mar. 2022 Did you know? English speakers have been using verdant as a ripe synonym of green since at least the 16th century, and as a descriptive term for inexperienced or naïve people since the 19th century. (By contrast, the more experienced green has colored our language since well before the 12th century, and was first applied to inexperienced people in the 16th century.) Verdant comes from the Old French word for "green," vert, which itself is from Latin virēre, meaning "to show green growth" or "to be green." Today, vert is used in English as a word for green forest vegetation and the heraldic color green. A related word is virescent, meaning "beginning to be green."

No Agenda Episode 1443 - "Elon Sandwich" "Elon Sandwich" Executive Producers: Baron Jimbabwe Aaron Moore Earnest Parten Marion Roaman Luke Cumberland Alex Sir NBS Bruce Schwalm Anonymous Sir Weasel, Keeper of Pioneer Peak J.D. Salazar Dean Sir Jon Noles, Viscount of Murfreesboro Elliot Johnson Robert Wood “Pierre” Sir Nathan of the Attic Sir Up of the Green Mountain State Baron of east lake city Brian Molony Sir David Fugazzotto Duke of America's Heartland and the Arabian Peninsula Associate Executive Producers: Matthew McGreevy Sir Don Francis Dame Astrid Duchess of Japan and all the disputed Islands in the Japan Sea Cesar Quinteros Joshua McLain Sir Christopher Kessler, Viscount Become a member of the 1444 Club, support the show here Boost us with with Podcasting 2.0 Certified apps: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain Knights & Dames Robert Charles -> Sir Robert Charles of Deputy Jim Parker -> Sir Weasel, Keeper of Pioneer Peak Arthur Shucher -> Sir Nathan of the Attic Title Changes Dame Marianne Schneeberger -> Baronetess Marianne Schneeberger- Damsel of Disaster Sir Richard the Lionhearted -> Sir Up of the Green Mountain State Sir Mark Keulen -> Baron of East Lake City Sir Vive of the Virtual Reality -> Baron Wastland, Sir Vive the Virtual Reality David Chalona -> Sir M M M My Chalona, defender of the 1x speed Art By: Tante Neel End of Show Mixes: AMducious - Tom Starkweather - Prof JJ Engineering, Stream Management & Wizardry Mark van Dijk - Systems Master Ryan Bemrose - Program Director Back Office Aric Mackey Chapters: Dreb Scott Clip Custodian: Neal Jones NEW: and soon on Netflix: Animated No Agenda No Agenda Social Registration Sign Up for the newsletter No Agenda Peerage ShowNotes Archive of links and Assets (clips etc) 1443.noagendanotes.com New: Directory Archive of Shownotes (includes all audio and video assets used) archive.noagendanotes.com RSS Podcast Feed Full Summaries in PDF No Agenda Lite in opus format NoAgendaTorrents.com has an RSS feed or show torrents Last Modified 04/17/2022 15:02:01This page created with the FreedomController Last Modified 04/17/2022 15:02:01 by Freedom Controller