Podcast appearances and mentions of greg conley

This week's show includes an interview with the current #6 rated jockey in the world, Christophe Lemaire. Lemaire has been dominant in Japan for several years and is renowned from successes world-wide. He's involved with furthering interest in racing through hip-hop music with EmD owner Greg Conley and others. Also, trainer Tom Wenzel remembers beloved groom Darrell LaFrance, who passed away last month after eight decades in the sport. It's off-season mode at Emerald Downs and full card simulcasting continues, seven days a week. The 2024 Breeders' Cup is just three weeks away, Nov. 1-2. The Fifth Floor will open early those days with seating first-come, first-served. Book a suite or a room for Breeder's Cup days through the EmD Group Events department. Call 253-288-7700 to book any meeting or event, including a Christmas party!

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. 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

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. 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

Please support the local Thoroughbred and horse industry by indicating your support of Senate bill 5598, progressing at this time in the Washington legislature. Go to leg.wa.gov, find the bill (SB 5598) and click "pro" to support. This is the most important legislation for racing in decades. First big milestones of 2023 are upon us! The WTBOA Awards banquet is this Saturday evening at Emerald Downs and the opening of training is Monday morning, February 27. Free coffee and doughnuts Monday morning at the world famous Quarter Chute Cafe, operated by Joe and Sally Steiner. Guests on this edition of "horseracing nw" are horse owner and now music producer Greg Conley - he speaks to his underway venture of an album of racing music. Three-time EmD training champ Jeff Metz also is a guest - he'll be the man in charge for the Emerald Racing Club again this season.

Is the U.S. Food and Drug Administration intentionally trying to wreck the U.S. nicotine vaping industry? It's a fair question to ask, considering every regulatory action the FDA has taken toward nicotine vaping products appears myopic and prohibitionist. And these actions are causing significant damage to the lives of people who vape and smoke. Amanda Wheeler and Greg Conley from the American Vapor Manufacturers Association are joining us to discuss the never-ending saga of the FDA's war on vaping. We take a deep dive into FDA's dysfunctional PMTA process, the damage caused by years of misinformation, the continuing destruction of U.S. vape businesses, and the 2022 National Youth Tobacco Survey on youth vaping. Only on RegWatch by RegulatorWatch.com. Released: October 8, 2022 Produced by Brent Stafford https://youtu.be/yxasjUXuMQU This episode is supported by DEMAND VAPE Make RegWatch happen, go to https://support.regulatorwatch.com      

The U.S. Court of Appeals for the Eleventh Circuit handed down a major ruling in Bidi Vapor v. FDA, holding the agency accountable for the way it has mishandled the approval process for vaping products. Attorney and legal expert Azim Chowdhury joins co-hosts Amanda Wheeler and Greg Conley to discuss the ruling and map out the other fights against FDA's Marketing Denial Orders in the courts. Plus, some media criticism.

The Governor's Stakes, Washington State Legislators Stakes and 80 Corgis highlight action on the track at Emerald Downs this weekend. Ultra-fast sprinter Papa's Golden Boy seeks to defend his Governor's title and head to the August 14 Longacres Mile as the local favorite. Register on the 5th floor for Saturday's handicapping contest, a $40 entry. Live-money Win-Place wagers on Emerald Downs and Del Mar races. John Lindley and Greg Conley are this week's guests. Lindley speaks to EmD handicapping trends and Conley has the latest on Thoroughbred racing in the metaverse as well as his involvement with 10 horses in the Joe Toye barn. Selections, Sports Shorts and Trivia, too.

Greg Conley of the American Vaping Association and Paul Blair of Turning Point Brands join AVM's Amanda Wheeler to discuss the flaws in several new bills being introduced in Colorado, California and other states, They also discuss some exceptional reporting from Marc Gunther on Bloomberg Philanthropies, and why millions of people think vaping is more harmful than smoking. Plus, this week's Media Lapdogs.

Guest on the podcast is Greg Conley, who along with father Chuck, has campaigned Mike Man's Gold for most of the past five seasons. Mike Man's Gold, Emerald Downs all-time winningest horse, will be back here for 2022 at age 12. Mike Man's Gold is also about to enter the metaverse, through Greg Conley and partners. Learn more about that this week. The 2022 Emerald Downs stakes schedule is out with more stakes and more money. The Longacres Mile-gr3 is up to $150,000 this year and is set for Sunday, August 14. The boost in stakes, along with other horsemen incentives, puts 2022 off to a great start. See emeralddowns.com for more info.

According to data released Thursday by the Centers for Disease Control, teen vaping fell by over 40% in the U.S. during 2021. However, neither the CDC nor FDA chose to frame the results as a success. Instead, the public health regulators doubled down on the moral panic over vaping. In this episode of RegWatch, Greg Conley, the president of the American Vaping Association, unpacks the youth use data, talks about the impact of FDA's marketing denial orders, and discusses the legal fight for relief. Only on RegWatch by RegulatorWatch.com Released: Sept 30, 2021 Produced by Brent Stafford https://youtu.be/drSlf4hFblY This episode is supported by DEMAND VAPE *Support RegWatch - Go to https://support.regulatorwatch.com  

Greg chats with Erin Kaminski, a teacher in the Buffalo Public Schools, about her Architecture & Design Program. They chat about art, architecture, and the influence of technology in this unique learning opportunity for students. You can reach Erin Kaminski at ekaminski@buffaloschools.org. You can reach Greg Conley at @Gregsateacher on Twitter, YouTube.com/gregconleyesl on YouTube, and the old fashioned way at gconley@buffaloschools.org. Your IT Coach is available on seven platforms, check them out or visit us to leave a message at https://anchor.fm/hip-hughes

In "Your IT Coach" episode 13, Greg Conley discusses the elements that go into a successful video project for students. You can view Greg's Scaffold video, Simple Video Creation Scaffold, or his YouTube page as well as follow and DM on Twtitter @gregsateacher. Looking for an Imovie quick tutorial? Look no further! Have an idea for a future episode, want to be a guest or just leave us some feedback, then visit us on Anchor! And don't forget to follow us on Twitter @YourITCoach1

Meet Greg Conley, a fellow BPS IT Coach, an ELL teacher, a former student, a friend and one of "Your IT Coach"s new hosts. You can follow "Your IT Coach" on Twitter as well as Keith Hughes, aka Hiphughes and Greg Conley as well!

With the door now finally shut on the disastrous year of 2020, it's time to reflect on how vaping and tobacco harm reduction in general, faired during a year that brought massive upheaval to the lives of so many. At the epicentre of the turmoil is the public health movement and as so often is the case, its intersection with politics. Joining us today on RegWatch is Greg Conley the president of the American Vaping Association. Hear Conley's take on which disaster caused more damage to the U.S. vaping industry: the scare over the so-called teen vaping epidemic, EVALI, or the response to the pandemic. And hear his detailed warning about the recently passed vape mail law that bans U.S. Mail shipments of vaping products and forces online vape sellers to comply with an unwieldy tax mandate. Only on RegWatch by RegulatorWatch.com. Released: January 16, 2021 Produced by Brent Stafford This episode is supported by DEMAND VAPE https://youtu.be/ArBbkUz_APo Make RegWatch happen, go to https://support.regulatorwatch.com  

Greg Conley played football and basketball for the Tomcats from 1980-1983. He is the son of Tomcat great Herb Conley. Try living up to that legacy. Greg did his best to do just that. --- Support this podcast: https://anchor.fm/mark-maynard/support

After an exciting 1/ST Bet Washington Cup last Thursday, Emerald Downs has four weeks of racing remaining in the 2020 season. Jockey Juan Gutierrez is closing in on a significant all-time track record. Results at Emerald Downs from top Washington-bred horses last week led to multiple changes in the top state-bred earner list for 2020. On the national scene, juvenile colt Bodenheimer took the biggest prize of the year ($90-k) earned by a Washington-bred. His trainer Valorie Lund is a guest as well as second-leading Emerald Downs owner Greg Conley. Stats, trivia and selections.

In episode 641, Jack and Miles are joined by Citizen Critic co-host Greg Conley to discuss Janelle Monae and Labyrinth, America re-opening, The Lovebirds, the new Netflix Jeffrey Epstein doc-series, and more! FOOTNOTES: Who should play the Goblin King in the ‘Labyrinth’ sequel? L.A. County can reopen restaurants, barbershops, salons, Newsom says Florida Governor Outlines Next Steps In Theme Parks’ Reopening Path Universal Studios Orlando Also Has A Blunt Warning For People Choosing To Visit The Parks Before Netflix’s Epstein Docuseries Filthy Rich There Was A Bombshell Book 7 Shocking Revelations From Netflix’s New Jeffrey Epstein Documentary Bill Clinton and James Patterson’s ‘The President Is Missing’ is an awkward duet James Patterson looked for Clinton, Trump links to sex offender. What did he find? Bill Clinton and James Patterson Are Writing a Second Book Together black people riot when their anger over being murdered and oppressed reaches a boiling point. here are some fun reasons why white people have rioted WATCH: Juls & Sango - Ritmo Coco (Visual) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

04.22.2020 - Meet Greg Conley by New Community Church of Spokane

Time is (if not already) running out for the U.S. vaping industry. Hit by a trifecta of crises: teen vaping epidemic, vaping-related lung illness and COVID19; the FDA's Pre-market Tobacco Application deadline quietly lurks in the background, preparing to pounce, and destroy vaping as we know it. Is this hyperbole? That's what we are going to find out in this episode of RegWatch with Greg Conley, president of the American Vaping Association. Only on RegWatch by RegulatorWatch.com. Live Streamed: March 29, 2020 Produced by: Brent Stafford This episode is supported by: DEMAND VAPE Make RegWatch happen, go to: support(dot)regulatorwatch(dot)com https://youtu.be/o8DLwURxV-E  

Starting February 10th, join musician Scott Janovitz and scientist Greg Conley as they critique the critics of some favorite and iconic movies, music, television, and more. In a world where everyone's a critic, two heroes will rise, and criticize them. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Starting February 10th, join musician Scott Janovitz and scientist Greg Conley as they critique the critics of some favorite and iconic movies, music, television, and more. In a world where everyone’s a critic, two heroes will rise, and criticize them.

I sat down w videographer Greg Conley, who is currently based in Oshkosh, WI. He works full-time doing multimedia work for an automotive company. We discussed Greg's initial interest in film that evolved into videography, having a kid, the wonder of the world that is recording, Greg's freelance music video work, and his equipment. --- Support this podcast: https://anchor.fm/ben-slowey/support

President of the American Vaping Association, Greg Conley, reacts to state lawmakers recent comments regarding vaping. Then, Dave & Sarah get into a "vaping debate," where they sort of agree.

#4 - Message to President Trump - Vapers Rally (Greg Conley) American Vaping Association Released: November 11, 2019. Produced by: Brent Stafford RegWatch special coverage supported by: Demandvape, Juno Vapor, FlavourArt, UTA support(dot)regulatorwatch(dot)com

Greg Conley, former member of the San Diego organization and Deering High School gradaute, calls into the podcast to talk about his career as a professional baseball player and now parent of a professional player (his son Bryce Conley). Also, fan of the week Nathaniel Lapoint (Stonehill College baseball player) calls in. The Mad Max Minutes returns with Jason Maxwell. A surprise call to and from Coach McDermot of the Buffalo Bills. John breaks down the Things That Surprise Me.

On today’s show, the guys welcome back Greg Conley, Instructional Technology Coach, Buffalo Public Schools. There’s an EAST update, Information on judging for the Conrad challenge, banter between the guys and more. Music: Purple-Planet.com

Jan Johnson and Alex Clark discuss legislative issues and issues of interest to THR advocates. Tonight's topics include Tobacco 21 http://casaa.org/wp-content/uploads/Tobacco-21-as-of-02.03.17.jpeg Arizona tax bill turns into tobacco 21 bill http://casaa.org/call-to-action/arizona-take-action-to-oppose-a-95-tax-on-vapor-products/ New York,Massachusetts and New Jersey have passed these tobacco 21 bills and New Jersey has an estimated 8 or 9 on the books done through municipal legislation not state legislation. Most of these bills seem to be passing on the left coast although places you would not expect to see them crop up are starting to see them as well. Those places include Texas and Oklahoma. Needham Massachusetts study.They were first to pass tobacco 21 and the teen smoking rate dropped to 7 % and several years later teen smoking dropped to 5%. What about that 5-6%? Once they turn 21 will they continue smoking or start? http://www.latimes.com/opinion/op-ed/la-oe-0313-males-teen-smoking-20160313-story.html The tobacco 21 law is(supposed to) to protect 14-17 year olds from starting smoking. https://depts.washington.edu/tobacco/docs/Tobacco%2021.pdf Nobody considers the continuum of risk when passing these things. Vaping is NOT smoking nor are the risk the same. https://www.theguardian.com/society/2015/aug/19/public-health-england-e-cigarettes-safer-than-smoking Rising the age to smoke including tobacco products seems reasonable to SOME people. https://tobaccoanalysis.blogspot.com/2015/03/disingenuous-as-can-be-campaign-for.htm Expanded post on tobacco 21 laws coming soon. Calls to action Montana. http://casaa.org/call-to-action/mt-take-action-to-oppose-an-indoor-vaping-ban/ Indiana vaping law : 5-7 days out from decision and it’s 15-17 days until that becomes effective. http://www.chicagotribune.com/news/local/breaking/ct-indiana-vaping-law-20170130-story.html Hearing in senate judiciary committee Montana http://laws.leg.mt.gov/legprd/LAW0208W$BLAC.QueryView?P_BILL_DFT_NO=LC0037&P_BLAC_APPL_SEQ=20&P_SESS=20171&P_CARR= Potential online sales ban Maryland sb119 Licensing bill sales ban tucked into companion bill in house hearing for that February 13-16? https://legiscan.com/MD/text/SB119/2017 http://casaa.org/call-to-action/16227/ Maryland indoor vaping ban http://casaa.org/call-to-action/maryland-take-action-to-oppose-an-indoor-vaping-ban-and-taxes/ Kansas SB 54 introduced hearing scheduled changes e liquid tax applied companion bill in house tax only applying to vaping liquid containing nicotine. https://legiscan.com/KS/research/SB54/2017 Pennsylvania vaper tax Co-sponsorship bill memo for senate and house reduce the tax down to 5 cents per mil https://reason.com/blog/2016/10/03/pennsylvanias-new-tax-on-vape-shops-is-f Alternative facts Welcome to the world of thr https://antithrlies.com/2017/01/22/dealing-with-tobacco-control-liars-under-trump-everyone-will-see-what-its-like/ Oregon Tuesday NWVA 7th vape day at the capitol Talk to your lawmakers Alex Clark,Greg Conley and StefanDidak will be there. https://www.facebook.com/events/1610728575899902/ On the federal front: F.D.A. movement would be nice. But the longer we HAVE to fight the more organized we get. Undoing the damage is harder than stopping before it stops. http://thehill.com/blogs/pundits-blog/healthcare/292542-unintended-consequences-of-the-fdas-e-cigarette-regulations CRA can look back as far as 2009 according to the bills author. (looking for CSPAN video for now a placeholder) http://www.forbes.com/sites/waynecrews/2016/11/14/donald-trump-and-the-115th-congress-could-get-rid-of-these-140-obama-regulations/#31090d286457 REINS act house passed. https://www.congress.gov/bill/115th-congress/house-bill/26 Tenth Amendment as an option at some point if necessary or perhaps even possible. http://tenthamendmentcenter.com/about/about-the-tenth-amendment/ We look at multiple options. And no one has given up so you shouldn't either.

This week the guys welcome Greg Conley (@gregsateacher), IT Coach from Buffalo, NY., specializing in ESL. We talk about technology and it’s impact on New Language Learners, Greg’s YouTube channel and much more. Music from Nick Flora (@nickflora, nickflora.com) AND the Google tip of the week.

The Vape Week Episode 11 - Greg Conley vs Prof Glantz

The afterhours portion of the broadcast,

Here is the data about boutique wire collected by Jeremy and Jesus: https://imgur.com/a/Slwul Greg Conley and Ed Wolfe explain the current state of the FDA deeming regulations and the Grandfather date legislation. Follow Greg Conley on twitter @GregTHR A discussion about Conor McGregor’s so-called “retirement.” .

Greg Conley joins us to talk about SB140 and republicans rejecting an amendment to a bill requiring pre-market review for e-cigarettes. www.vaping.info Freeze joins us to talk about Vape Mania http://www.vapemaniacon.com/ My email - kevin@vplivenetwork.com VP Live Talk Radio is brought to you exclusively by: www.nicquid.com

The afterhours portion of the broadcast.

A revolutionary new website aims to be the Yelp! of e-liquid review sites and will offer third party diacetyl testing with results posted right on the site. This is going to shake things up! If you are an e-liquid manufacturer and you want to be listed on the site, contact gareth@steamlabsvapor.com AVA President Greg Conley joins me to talk about the recent SFATA conference and the upcoming FDA deeming regulations and what we can do to fight against them Here is how to contact your rep. Tell them that you support HR 2058 http://www.house.gov/representatives/find/ IRS civil forfeiture seizure atrocities continue despite promises from the DOJ and IRS to end the raids Webcam girl gone wild Two men open fire on “draw Muhammed” contest, killed by cop. NICE SHOOTING OFFICER! http://www.foxnews.com/us/2015/05/04/police-shooting-at-muhammad-cartoon-contest-in-texas/ Man assaulted by SWAT team, prosecutors file false charge after false charge to delay man from suing them. Statue of limitations expires, man’s civil case thrown out. He lost his life savings, his kids, and has permanent hearing damage. http://www.myfoxhouston.com/story/27645689/ft-bend-police-prosecutors-accused-of-abuse-in-swat-incident .

Stefan Didak joins me to discuss the extremely successful hijacking of a multimillion dollar anti-vaping smear campaign PR initiative by California Excellent (parody) PR from the hijacking https://www.dropbox.com/s/q38qoxpfqmiacqh/CALIFORNIA%20DEPARTMENT%20OF%20PUBLIC%20HEALTH%20CDPH%20Internal%20Memo.pdf?dl=0 More on the MSA that has states in a pickle: http://www.propublica.org/article/how-wall-street-tobacco-deals-left-states-with-billions-in-toxic-debt The sad state of vaping legislation in Indiana, commentary by Greg Conley: http://www.journalgazette.net/opinion/columns/Ill-advised-vaping-proposal-smacks-of--crony-capitalism--5577379/ Help MA vapers fight against horrible legislation, more info in the New England Vapers facebook group https://www.facebook.com/groups/newenglandvapers/ Lightning Bolt website: http://laserbeast.com Lightning Bolt documentary “The Power of Salad and Milkshakes” https://www.youtube.com/watch?v=Efz2JrzO6Q0 .

A horrifying story about how the DEA ruined a woman's life for running a vape shop. Please support Tom, the vaper who dared to take pictures and stand up to the pressure that was brought on him from the DEA. People are calling for a boycott of his business – step up and support him for taking a brave stance. He prints signs, tshirts, anything really, use the code “CLICK BANG” to get 20% off your order. http://bigbendscreenprinting.com Thanks so much to John for hooking me up with the amazing guests I had tonight, check out his vape shop! https://www.facebook.com/undergroundvapes Hana Modz sues vape B&M's for carrying clones Public health lies killed the vape market in Spain: http://www.thinkspain.com/news-spain/24345/e-cigarette-sales-in-spain-drop-by-70-per-cent A roundup of the e-cig tax hike in NJ from Greg Conley, Jeff Stier and Vapor Joe

Guide To Vaping Best of 2013 Entries nominations start now, please vote for VP Live shows and vapersplace if you dig what we do here: http://guidetovaping.com/2013/10/01/guide-to-vapings-best-of-2013-entries/ This is Futura, a modular DNA20 device. I interviewed Jon, owner of http://nexgenvapor.com to talk about it tonight http://imgur.com/a/znD4L Vote for the Futura to be reviewed by Phil Busardo here: http://tasteyourjuice.com/wordpress/review-queue-voting/ NYC health committee 10/23 James “Thebeastvaper” Tucker – The biggest asshole in the vaping community. Here is his facebook: https://www.facebook.com/DFNDRInd And here is the stupid video he posted that I uploaded to liveleak: http://www.liveleak.com/view?i=35c_1380668109 Linc Federal Letter on ecigs No CASAA at ECF – Steve from ECC and Greg Conley from CASAA call in to discuss why Jamie Calls in about the disaster at the MA hearing: http://www.patriotledger.com/lifestyle/health/x1803836400/Legislature-considers-restrictions-on-e-cigarettes http://www.wickedlocal.com/hingham/newsnow/x511631630/E-cig-regulation-debated-as-Coakley-warns-of-delay-in-federal-rules A call to the ohm army http://infogr.am/A-call-to-the-ohm-army/ FDA and Gov't Shutdown http://www.raps.org/focus-online/news/news-article-view/article/4129/half-of-fda-staff-to-avoid-furloughs-if-government-shuts-down-but-regulations-a.aspx Breaking Bad Crystal Methe eliquid: http://allthejuices.com/juice/crystal-menth http://www.krakenecigs.com/eliquid/crystal-menth-breaking-bad-eliquid

On VPLive Vape Team Episode #77: "The Greek-Free Edition", Amanda hosts the show since Dimitri is busy at a Dave Chapelle show. More legislation is coming down the pipe and we will have Greg Conley from CASAA on to discuss how you can help.  In Vaping News, we discuss the new ECLAT study and play some video from the press conference in Boston on Tuesday.  In the New Vapers Corner we discuss the Kamry K200 VV/VW APV and a take a sneak peek at the Omega rebuildable atomizer.  In upcoming events, exclusive video on location from the Electronic Cigarette Expo the Anaheim Convention Center from CJ. Bit.ly Bookmarks Bundle for this show, links to everything we talked about, including Vapemeets: http://bit.ly/vt77links Have a Roku Box? Want to watch the Vape Team on it? Check this out: http://youtu.be/2YZOwa_DiIc Giveaways: The Vapers Place and AquaVaporCig $10,000 Giveaway, find out how to enter here: http://vapersplace.com/forum/the-vp-live-network/the-aquavaporcig-com-10000-dollar-giveaway Thanks to AquaVaporCigs for providing such a great prize. Check them out at http://www.aquavaporcigs.com Vote for the winning entry in our Opus D giveaway, vote for your favorite here: http://bit.ly/vtopusgiveaway Shoutouts: Thanks to Greg Conley from CASAA for coming on the air to talk about the latest CASAA call to action's in California, Massachusetts, and Rhode Island. Find more about the latest legislation and Call's to Action at http://www.casaa.org Follow CASAA on Twitter: http://twitter.com/casaamedia Follow CASAA on Facebook: http://facebook.com/casaamedia Follow Greg Conley on Twitter: http://twitter.com/gregthr Thanks to Categoria Electronic Cigarettes and the organizers of the ECLAT Electronic Cigarette study. This study provides scientific proof that ecigs are an affective method of smoking cessation. We thank Dr. Riccardo Pelosa for heading up the study and Dr. Michael Siegel for providing a public health perspective to the study results. Find the full results of the study: http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0066317 Find information about Categoria Electronic Cigarettes: http://www.categoriacigarette.com/ Supporting Vendors: AquaVaporCig - http://www.aquavaporcig.com Awesomeclouds - http://www.awesomeclouds.com Delaware Vapor - http://www.delawarevapor.com FluidVapor - http://www.fluidvaper.com The House of Vapor - http://www.thehouseofvapor.com Kidney Puncher - http://www.kidneypuncher.com PBDragon - http://www.pbdragon.com Smartvapes - http://www.smartvapes.com The New Vapers Corner: The Kamry Technology K200 VV/VW Personal Vaporizer http://bit.ly/kamrytech The Omega Rebuildable Atomizer Find more information about the Vape Team at: Our Website: http://www.vapeteam.com Facebook: http://www.facebook.com/vapeteam Google+: http://gplus.to/vapeteam Twitter: http://www.twitter.com/vapeteam DISCLAIMER: VPLive Vape Team is an opinion based video talk show and podcast about the vaping and electronic cigarette community. As such, all views and opinions expressed herein, regardless of authorship, do not represent the views or opinions of any presenter's employer or people, institutions or organizations that the presenter may or may not be related to or affiliated with unless explicitly stated otherwise. All contributors on VPLive Vape Team are non paid, independent vapers, or when specifically stated, representatives of electronic cigarette vendors. The only purpose of this program is to educate and to inform. It is no substitute for professional care by a doctor or other qualified medical professional. This program is provided on the understanding that it does not constitute medical or other professional advice or services. Instead, we encourage you to discuss your options with your healthcare provider. This podcast is intended to be viewed by adults of legal smoking age. It is not intended for viewers under the age of 18. Full Disclosure: CJ, the Vaping Monkey, is the owner of VapingMonkey.com and VaperVenue, a web and brick and mortar vaping shop based in Southern California (http://www.vapervenue.com)

On VPLive Vape Team Episode #69: "Seizing eCigs in Maine" - On this episode, we discuss absurd legislation proposals backed by tobacco giants. Gregory Conley joins us for Legal Updates. The Team also recaps VapeBash 2, and we discuss flying statewide or internationally with eCigs. In the “New Vapers Corner” the Diver rebuildable atomizer, a rebuildable built to fit inside 510 cartomizer tanks. Finally we pass out the VapeBash giveaways in a special edition VapeWheel. Bit.ly Bookmarks Bundle for this show, links to everything we talked about, including Vapemeets: http://bit.ly/vt69links Have a Roku Box? Want to watch the Vape Team on it? Check this out: http://youtu.be/2YZOwa_DiIc Shout Outs: Thanks to Greg Conley from CASAA for coming on the air to discuss the latest calls to action. Find more information on the current calls to action here: http://casaa.org/Call_to_Action.php Giveaways: Win a Lavatube 2.0 from Volcano, subscribe to our YouTube channel and look for more information on our YouTube channel this week. Supporting Vendors: Thanks to the vendors who gave us great prizes to give away to our audience on this episode! They help us out, so check them out! Clouds of Vapor - http://www.cloudsofvapor.com Delaware Vapor - http://www.delawarevapor.com Empiremods - http://www.empiremods.com The MoFauxs - http://www.etsy.com/listing/128094072/mofauxs-the-curly-in-black?ref=market PANANAL - http://www.pananal.com/ Vaporcast Store - http://www.vaporcaststore.com VaperVenue - http://www.vapervenue.com (Full Disclosure: Owned by CJ, VapingMonkey) The New Vapers Corner: Phazed Box Mods http://www.fazedboxmods.com/ The Diver Atomizer by Atmistique http://bit.ly/ZNLrx0 Opus D DNA 20d Mod More info coming soon at http://www.nhaler.com In The News: CASAA Maine Call to Action http://bit.ly/casaactame CASAA California Call to Action http://bit.ly/sb648cta CASAA NYC Call to Action http://bit.ly/nyccta CASAA Rhode Island Call to Action http://bit.ly/hb5876cta CASAA North Carolina Call to Action http://bit.ly/la-cta 4-Trader: Reynolds American 1st-Quarter Cigarette Volume Slumps http://bit.ly/rjr1stqtr BMJ: Reflections on the ‘endgame' for tobacco control http://bit.ly/tobaccoendgame Fox News: Dr. Keith's clinical results of 3 patients who quit smoking with e-cigs http://bit.ly/drk-results Find more information about the Vape Team at: Our Website: http://www.vapeteam.com Facebook: http://www.facebook.com/vapeteam Google+: http://gplus.to/vapeteam Twitter: http://www.twitter.com/vapeteam DISCLAIMER: VPLive Vape Team is an opinion based video talk show and podcast about the vaping and electronic cigarette community. As such, all views and opinions expressed herein, regardless of authorship, do not represent the views or opinions of any presenter's employer or people, institutions or organizations that the presenter may or may not be related to or affiliated with unless explicitly stated otherwise. All contributors on VPLive Vape Team are non paid, independent vapers, or when specifically stated, representatives of electronic cigarette vendors. The only purpose of this program is to educate and to inform. It is no substitute for professional care by a doctor or other qualified medical professional. This program is provided on the understanding that it does not constitute medical or other professional advice or services. Instead, we encourage you to discuss your options with your healthcare provider. This podcast is intended to be viewed by adults of legal smoking age. It is not intended for viewers under the age of 18. Full Disclosure: CJ, the Vaping Monkey, is the owner of VapingMonkey.com and VaperVenue, a web and brick and mortar vaping shop based in Southern California (http://www.vapervenue.com)