Podcasts about handballs

190626: Die wichtigsten News aus der Welt des Handballs. Schickt mir jetzt euer Saisonhighlight per Sprachnachricht auf Instagram für die Community-Rückblickfolge in der nächsten Woche! Ich freue mich schon!Zum WM-Spielplan: https://handball2027.com/de/wm-spielplan-modus_____________ FOMtastisch - Der Daily Handballpodcast ist der tägliche Podcast von Handballmoderator und -kommentator Finn-Ole Martins (FOM).Hier findet ihr mich bei Instagram: ⁠⁠⁠⁠⁠⁠⁠ www.instagram.com/finnolemartinsHier findet ihr FOM bei facebook: ⁠⁠⁠⁠⁠⁠⁠www.facebook.com/finnolemartinsTägliche Handball-News gibt es übrigens in meinem WhatsApp Channel: www.whatsapp.com/channel/0029Va8iNIb7YSd542MZxC1tDie nächste Folge: Montag, 22.06.2026

Die Klub-Saison ist quasi beendet, nur noch das Champions League Final Four steht vor der Tür. Robin Bulitz (@robuli90) und Sebastian Mühlenhof (@Seppmaster56) blicken auf die neusten Entwicklungen des Handballs. Die Bundesliga ist durch, der SC Magdeburg hat sich verdient den Titel geholt. Doch daneben haben sich auch andere Teams sowohl positiv als auch negativ hervorgetan. Ungemütlich dürfte es dabei beim THW Kiel werden, die eine historisch schlechte Saison gespielt haben. Darüber hinaus geht es auch um die WM-Auslosung, die im Münchner Hofbräuhaus stattfindet. Sebastian teilt dabei seine Eindrücke von vor Ort. Abschließend gibt es dann den Blick auf das Champions League Final Four mit klaren Tipps. Euch gefällt dieser Podcast – oder ihr habt Kritik, Fragen oder Anregungen? Dann freuen wir uns, wenn wir von euch hören. Lasst uns gerne bei iTunes eine Rezension und ein bisschen Feedback da. Schreibt uns, was ihr gut oder auch schlecht findet, oder welche Themen wir eurer Meinung nach mal in einer Sendung behandeln sollten. Oder schreibt unserem Moderator Sebastian Mühlenhof direkt per Mail (sebastian.muehlenhof@gmail.com) oder per Twitter (@anwurf).

Diese „Auszeit!“ fühlt sich anders an: Nur einen Tag nach dem bitteren Aus gegen Flensburg (kein Final Four, kein Europa) nimmt sich Recken-Hallenmoderator Andi Wurm Zeit für ein Gespräch, das sportlich weh tut - und menschlich berührt. Zu Gast ist Recken-Kapitän Marius „Steini“ Steinhauser, der nach vier Jahren in Hannover im Sommer zurück in die Heimat zu den Rhein-Neckar Löwen wechselt. Gemeinsam schauen die beiden auf ein Viertelfinale, in dem Tore fielen wie am Fließband, auf die entscheidenden Phasen rund um Halbzeit und den Moment, in dem Flensburg den Recken „den Stecker gezogen“ hat. Steini spricht darüber, wie er mit solchen Nächten umgeht, warum Ausreden trotzdem keine Option sind - und was diese Mannschaft in den letzten Jahren ausgezeichnet hat: Charakter, Zusammenhalt und ein Support, der die Swiss Life Hall regelmäßig zur Festung macht. Natürlich geht's auch um Abschied und Heimat: Was bedeutet „zuhause“ nach neun Jahren unterwegs? Wie fühlt es sich an, bald wieder als Gegner in Hannover aufzulaufen? Und zwischendurch lernt ihr Steini auch mal abseits des Handballs kennen - inklusive Kaffee-Leidenschaft, Siebträger-Klischee und Serien-Tipp. Bist du bereit für eine Folge voller Ehrlichkeit, Dankbarkeit - und einem Kapitän, der „sein letztes Hemd“ für die Recken geben will? Abonniert den Podcast am besten direkt, damit ihr keine Folge mehr verpasst. Wenn euch „Auszeit!“ gefällt, freuen wir uns riesig über eine positive Bewertung bei Apple Podcasts oder Spotify. Fragen, Ideen und Wünsche könnt ihr jederzeit an info@die-recken.de schicken.

Das DHB-Pokal Final Four hat absolut abgeliefert. Robin Bulitz (@robuli90) und Sebastian Mühlenhof (@Seppmaster56) sprechen über den „Super Bowl des Handballs“, wenngleich diese Worte bei Ihnen für deutliche Kritik sorgen. Sportlich haben sich die Füchse Berlin den ersten Pokal-Titel gesichert. Das lag nicht zuletzt an Lasse Andersson, der nun vielleicht doch noch in Berlin bleiben könnte. Doch auch der Bergische HC hat absolut begeistert und kann dank starker Leistungen von der European League träumen. Der TBV Lemgo Lippe hat das Finale zwar knapp verpasst, doch was sie gegen den SC Magdeburg gezeigt haben, war sehr eindrucksvoll. Eben jener SCM ist der große Verlierer der zwei Tage und muss sich nun einigen grundlegenden Fragen stellen, wie Robin Bulitz feststellt. Euch gefällt dieser Podcast – oder ihr habt Kritik, Fragen oder Anregungen? Dann freuen wir uns, wenn wir von euch hören. Lasst uns gerne bei iTunes eine Rezension und ein bisschen Feedback da. Schreibt uns, was ihr gut oder auch schlecht findet, oder welche Themen wir eurer Meinung nach mal in einer Sendung behandeln sollten. Oder schreibt unserem Moderator Sebastian Mühlenhof direkt per Mail (sebastian.muehlenhof@gmail.com) oder per Twitter (@anwurf).

Costa, wahrscheinlich viel....ganz günstig wird er nicht sein. Wir lieben Wortspiele und diese neu Folge. Es ging nicht wie gewohnt im Detail um die Spiele, sondern viel mehr um die Geschichten der Woche. Was geht in Flensburg? Was geht bei Barca? Jim? Fragen über Fragen. Zudem wird Lennart im Sinne des Handballs mal wieder emotional....Schiedsrichter und die Kommunikation ist das Thema was ihn leicht auf die Palme bringt.Gibt noch nen Code für euch: BALLSAM15Damit spart ihr 15% bei Dirts.https://www.dirts.eu/Kuss an Dirts

Welcome to "Dishing with Stephanie's Dish," the show where we dive into the stories of people passionate about food, family traditions, and the recipes that connect us all. I'm your host, Stephanie Hansen, and today, I'm thrilled to sit down with cookbook author Sarah Peterson, whose new book, Dish and Tell: Recipes from the Heart, celebrates the beauty of vintage family recipes and the memories shared around the table. Dish and Tell: Recipes from the Heart highlights celebrated dishes from Peterson's recipe box—and collects stories from other passionate home cooks who opened their kitchens to share their own tried-and-true recipes. Peterson takes readers along as she visits, cooks, and bakes with friends old and new to present a smorgasbord of family favorites. She serves up stories about the people behind the dishes and offers special tips and tricks from the keepers of these recipes.Whether you're an avid home cook, a lover of kitchen nostalgia, or just here for some culinary inspiration, get ready to hear heartfelt stories, tips on cookbook writing, and a delicious conversation that will leave you hungry for more!Original Episode Transcript Follows:Stephanie Hansen [00:00:02]:Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast, where we talk to people in the food space who are as obsessed about food as we are. And today we're talking to the cookbook author Sarah Peterson. She is the author of Dish and Tell Recipes from the Heart. I'm going to hold up her book so that you guys can see it. It looks so cute. It's pink. Sarah, I am really excited to talk to you because I don't normally get to know people sort of along the whole journey of them writing a book and then seeing it released into the world. But that did happen with you and I.Sarah Peterson [00:00:37]:Yes, it did. We've known each other a little while, or at least I've known you. I've followed your career, and so it's been really great to have you to consult with a little bit, and you've really been a mentor to me throughout this process.Stephanie Hansen [00:00:50]:Well, and I think for you, coming from the PR world, which was where your background was, and then taking it into a cookbook, I'm seeing so many, like, similarities of how you're approaching things, and I think it's just super smart, and I can't wait to talk to you. So can you just give the viewer, the listener, a little bit of backstory about the book and why you wrote it and why it's special to you?Sarah Peterson [00:01:17]:Yes.Stephanie Hansen [00:01:18]:So.Sarah Peterson [00:01:18]:So about five years ago, maybe more, I started thinking about what I wanted to do with my career. I'd been in PR a long time, telling other people's stories, writing in the voice of other people. I wanted to do something of my own. I had this love of everything vintage. I'm very nostalgic. I love any opportunity to, like, go back to my grandma's kitchens in my mind and, like, imagine them in their homes. And so this idea started brewing about, you know, what if I blogged about family recipes and shared some of these handwritten recipe cards, recipe boxes, my love of vintage. So I started with Instagram first, and I was posting a little bit, and then I.Sarah Peterson [00:02:00]:That kind of evolved into a blog, and that just really grew and grew, and it was just not my own family's recipes, but other people's families, too. Like, I started to just talk to my friends and my neighbors and ask them what are the recipes in their families that I've been handing down through the generations that are really close, you know, to their hearts, and started to share those stories on the blog and then thought, well, this could be a book. A book is daunting as you know, to write, but I had some encouragement from my dad and some other people and just pitched it to the Historical Society, and I'm just so grateful that they decided to publish it.Stephanie Hansen [00:02:37]:And what we're seeing in terms of trends for cookbooks is cookbooks that are AI proof, In other words, cookbooks that have a real narrative point of view on a story. And this book seems like it is exactly that and more. Did you feel uncomfortable or were you nervous about, like, being the keeper, the seed keeper, as it were, or the storykeeper of these stories and how you would translate them into an actual book?Sarah Peterson [00:03:07]:Yes. You mean for, like, other families? Yeah, absolutely. And I think what gave me maybe a little bit of confidence is that something that I had done in my career as a PR person and in one particular project for a client, I was tasked with shining the spotlight on small independent restaurants and the special role that they play in their communities. And so I had this chance to really interview them and tell their stories and talk about how they were making a difference in their communities. And so I was thinking about what I wanted to do with recipes and family stories, kind of drawing on that past experience of the storytelling, the type of storytelling I had done for restaurants and, like, small restaurant owners. And I think that helped give me some confidence. I think just seeing the difference it makes in someone's life, too, when they see a story printed about them. And I also love to shine the spotlight on, like, the underdogs.Sarah Peterson [00:04:03]:And I feel like home cooks don't get a lot of time in the sun, you know, So I wanted to do that. But, yeah, I do think there's a lot of responsibility you carry when you're telling somebody else's story. And it's not something I take lightly. So when I approach a story, I really, you know, lean on my journalistic background. I have a degree in journalism, try to get all the facts straight, run things by people, do fact checking, that kind of thing, too.Stephanie Hansen [00:04:33]:So you assembled all these stories and put them into a book along with your own family stories. And how has the book been received? Because it's really beautiful. It's super charming. There's lots of photos, recipe cards. It's very stylized in a sweet way.Sarah Peterson [00:04:51]:Thank you. I think it's been received really well. It's fun to see. Like, I've done a couple of events where people come up and they're just like, oh, this book is just so sweet. It reminds me of my grandma, and I can't wait to go look through her recipe box. That's like, the biggest compliment I can get. The Star Tribune editor, Nicole, she said she's the editor of Taste. She said it was like opening the book is like getting a big hug.Sarah Peterson [00:05:15]:And I think that's just so sweet, too. Like, I really wanted people to, of course, love the recipes and the stories, but I think, like, the imagery of vintage dishes, of recipe boxes, of grandmas and aprons, I mean, that's just like, so me. And I love all that, and I'm happy that other people seem to really love that as well.Stephanie Hansen [00:05:34]:I know it's hard to answer this question so soon after having the book come out, but this really does feel like it could continue on and be a series and continue to live on in your Instagram. Could even be like, audio, you know, version, or you could do television things with it because there's so much historical narrative in there. Has that occurred to you at all?Sarah Peterson [00:06:00]:Not so much yet. I mean, I'm trying to figure that all out now. Like, what do I want to do next? And I think, like, I would love to do more storytelling, more sharing of recipes, maybe more on my sub stack and my Instagram. But yeah, I mean, it could, there could be future editions of the book. But that's just so ambitious for me right now. Just kind of in the thick of it. Maybe I'll have to tap you for some more knowledge later on. But I mean, I do have, like, in talking to these families that I interviewed for the book, other stories would come up that they're, you know, other recipes.Sarah Peterson [00:06:34]:And certainly people that I've been meeting, doing events are telling me about their recipes. I had this woman come to see me at a book event at Kowalski's last weekend, and she brought her family cookbook that she had made, you know, just something that she had pieced together but was sharing with her family. And so it was really sweet, and I love seeing that, too. And I think, you know, sharing some of the recipes that other people share with me at events, but also talking about how they're recording their family recipes. Like, I think, if anything, I'd love to be an inspiration for other people or give people an inspiration to collect those recipes and show some of the formats that other families are using to share those with with their extended family.Stephanie Hansen [00:07:15]:As we talk about the nuts and bolts of making a cookbook, what was the hardest part for you in putting this book together?Sarah Peterson [00:07:25]:I think it was. It seemed so massive in the beginning, like, the organization of a cookbook. I've learned a lot in the process and, like, Have a rockin spreadsheet now. But that was very daunting in the beginning. Then I got into the thick of it, and I think toward the end, like, the editing. Oh, my gosh, that was really something because you don't know exactly when it's going to hit. Like, when are you going to have to look through this whole thing? Like, after. Even before it was in layout, like, just getting the manuscript and after the editor had done a first pass, and then you have to reread it all again, and you just have to, like, carve out a bunch of time and just get into it.Sarah Peterson [00:08:07]:And I thought that was really hard. It reminded me of being back in college when you're cramming for a final.Stephanie Hansen [00:08:11]:Yeah.Sarah Peterson [00:08:13]:So I didn't, like, love that. But, I mean, it's just part of the process.Stephanie Hansen [00:08:18]:Yeah. Because the manuscript comes back and you don't know when. And then all of a sudden, like, your entire life is put on hold for however long it takes you to get through it.Sarah Peterson [00:08:25]:And for me, it was like a summer weekend. Like, oh, okay. I guess I'm gonna just be doing this for the next two weekend. Yeah.Stephanie Hansen [00:08:33]:How did you feel about the photographing of the book? Because that can be a challenging part that stops people.Sarah Peterson [00:08:40]:I'm glad you asked about that because as you know, we have the same publisher. And it's really like, they were so great. They're like, sarah, just take photos like you're, you know, doing on your Instagram. These will be great. We'll make it work. Well, yes, but I just was, like, feeling I'm not a food stylist. You know, I do my thing and I take pictures in the moment when I'm making food, but I'm like, I don't know if these are cookbook worthy. And I do everything on my iPhone.Sarah Peterson [00:09:08]:I'm not gonna get a fancy camera. So as I got further along the process, pretty late in the process, I'm like, I just need some help, because I want somebody to help me get a really pretty shot for the COVID Help me shoot some of the things. Like, meat is so hard to take a pretty picture.Stephanie Hansen [00:09:24]:Yeah, for sure.Sarah Peterson [00:09:25]:Meatball. Or, you know, like, just. Oh. I was just really struggling, and I listened to your podcast and I know that you interviewed Rachel White of Set the Table Photography, who happens to be a food stylist as well. And I'd been following her on Instagram and really liked her style. So I reached out to her after hearing her on your podcast, and we met, and I just told her what I was doing. I said, I don't have a lot of money, but here's a few shots that I'd like to get. And she also took some headshots of me.Sarah Peterson [00:09:52]:But she came to my house for a few days, and we just banged out as much as we could. Not even like three full days. Like, two and a half days. I just was, like, cooking up a storm. We did headshots and lifestyle shots one morning, and then just a bunch of recipes and then, like, a bunch. A brunch spread one day, too.Stephanie Hansen [00:10:10]:So what that translated to me when looking at the book was we'll call them, like, some hero shots.Sarah Peterson [00:10:16]:Exactly.Stephanie Hansen [00:10:18]:That were. They were. It was funny because I couldn't necessarily tell when I was looking at the book, but I could see, like, just from the perspective of the stylized nature of the background and the more complete shot. Like, let's see if I can just find one that I can hold up.Sarah Peterson [00:10:44]:Yeah, A lot of the shots in, you know, the chapter intros.Stephanie Hansen [00:10:49]:Yeah, it's like, that one maybe.Sarah Peterson [00:10:52]:Yes, yes.Stephanie Hansen [00:10:53]:And I thought maybe that one.Sarah Peterson [00:10:56]:I took that one, actually. But I think just having Rachel, like, in. In the end, too, I was like, well, people are gonna. Is this gonna be weird to have a mix of really good professional pictures than my pictures? And then it was really important for me to have pictures that the families submitted, so candids and snapshots. And I know feature a lot of those in your cookbook, too. And I think those are so important, and I think they all came together. I hope so. Yeah, I did that one, too.Stephanie Hansen [00:11:28]:Oh, see, look at.Sarah Peterson [00:11:30]:I can't even tell if you look in the back. We credit which pages are definitely her pictures. But, you know, she did the COVIDStephanie Hansen [00:11:37]:shot, and that's this one. Yeah. No, I. I knew you had worked with her, but when I looked through the book, I thought I could tell, but I couldn't, so. Good for you.Sarah Peterson [00:11:49]:She helped me do the. The Dutch pancake.Stephanie Hansen [00:11:52]:Yep. Those are so hard to get because they deflate.Sarah Peterson [00:11:58]:I know. And the day that we did it, I just made the most gigantic one ever in my largest lodge skillet. And it worked. And, like, screaming in excitement that it came out so beautiful. And then it did deflate, but we made it look pretty with berries and powder. Powdered sugar. I did that one, too. That one.Sarah Peterson [00:12:16]:Handballs. But, like, she did these really pretty pictures of my recipe cards and recipe boxes, and she took pictures of me with my grandma's dishes. So she got a lot of shots, too, that obviously I Couldn't take because I was in them. Yeah, it was really nice. And I've been using her photos like crazy and all of my Instagram and marketing efforts, so I'm just so grateful that I had her. I wish I could have hired her for the whole thing. But I think, too, when you're making a cookbook, I don't know about you, but I like to eat what I make. And I'm, like, photographing it in the moment.Stephanie Hansen [00:12:49]:Yes.Sarah Peterson [00:12:50]:And I do like those kind of pictures too, so I'm really glad I have a mix.Stephanie Hansen [00:12:54]:I. I feel like, for me, if I'm not living that life or I'm not like, that is the life I live. So the intention is that it's happening in real time. I'm. I felt like this. Making this thing today, when I made it, this is what it looked like. This is how I ate it. This is how it.Stephanie Hansen [00:13:14]:The dishes I served it in. To me, that's what makes this food life fun. So when it becomes like a complete chore or a list or a job, that's when I find I don't like it as much.Sarah Peterson [00:13:26]:Right. And I do think that people resonate to real life pictures.Stephanie Hansen [00:13:31]:Yeah. We're lucky in that way, because if we would have been doing this during the fussy Instagram, first coming alive and everything being blown out white, beautiful shots,Sarah Peterson [00:13:42]:I don't know that we have to do that. And especially with AI now, you want things to look a little imperfect.Stephanie Hansen [00:13:47]:Tell me about how you scheduled your book tour and how you worked with your publishing company, because I feel like you're approaching it very methodically from a publicist standpoint, and I think that's helpful for cookbook writers.Sarah Peterson [00:14:05]:Well, I'm glad it appears so, because that is. That's been like a big surprise, like, book tour. Okay. I. You know, I didn't really know what to expect, and I've seen everything you've done, and you've done a phenomenal job. And I'm like, if I can do a fraction of what Stephanie does, that would be great. So really, right now, I'm in the thick of it. The book came out in February, but it was a little bit slow in getting events because I had a vacation and some other things planned.Sarah Peterson [00:14:33]:But then now, coming into April, I've got a lot more going on, and I've just been fielding requests that have come through the publisher or through my website, and I haven't said no to a lot. Although, know, like, there's things that come up, like speaking Opportunities. And I don't know that I'm there yet to do that kind of thing. So I'm just doing a mix of like, traditional book signings. The independent bookstores I absolutely love. I had a really sweet event in New at a bookstore called Luca. It was like, seriously, the set of the Gilmore Girls. It was so cute.Sarah Peterson [00:15:10]:That bookstore is amazing. And they had addition tell event where we talked about this. Like, how fun would it be to have people bring a recipe from their recipe box and we do a little recipe card swap. So we did that. And then they also made some of the dishes from the cookbook and we had like a potluck style event. So that was really sweet. So I think, you know, some of these events that come up are people that request them. Yeah, I do put on my PR hat and I'm like, well, how can we make this extra special and make it more an experience? And so I've been bringing.Sarah Peterson [00:15:42]:I've been hauling my grandma's china teacups to all these events filled with flowers. I gave you one places I use doilies made by my Aunt Jeannie. I bring pictures of the women in my family that I call the keepers that have been the keepers of our food traditions. So I sort of have this traveling roadshow.Stephanie Hansen [00:16:02]:A kid. Yeah.Sarah Peterson [00:16:04]:But in terms of the events that I'm doing, I've just. Whatever comes my way, I'm kind of doing. I am not like seeking out things. I will say, though I do love the independent bookstores are really fun. And then this week I have an event at Fickers up in Duluth, which is my home. You know, Duluth and Cloquet. So that will be really exciting to do something like that where they're making the food and I just, you know, come in and speak and mingle with people. That will be.Sarah Peterson [00:16:32]:That will be nice.Stephanie Hansen [00:16:34]:We have an or we have a Taste Buds with Stephanie episode coming up with you. I know Michelle is editing it right now, and it is where we made sandwich loaf. And you have the recipe and the techniques for sandwich loaf in your book. Can you just talk a little bit about why sandwich loaf is important to you?Sarah Peterson [00:16:57]:I would love to talk about sandwich loaf.Stephanie Hansen [00:17:00]:It was the funnest thing I've done.Sarah Peterson [00:17:03]:Sandwich loaf is something that I just. I just love it so much. And for people who don't know what it is, it's basically a layered sandwich that comes in a loaf. It looks really pretty, like almost like a wedding cake. And then you slice it so it's like layers. It's Bread with layers of tuna salad, egg salad, chicken salad, pimento cheese, whatever you want to put on the inside. And then it's all encased in cream cheese and decorated with. You can decorate it with, like, piped cream cheese that's tinted so it truly does look like a pretty cake.Sarah Peterson [00:17:35]:Or. My friend Tony and I like to do it with vegetables and herbs and just make little flowers and whimsical butterflies. So my passion for sandwich loaf started when I was probably growing up. It just showed up at, like, wedding showers, baby showers, graduations. And I always loved it. I mean, I loved how it tasted, and it was just kind of enamored by how charming it is. And then my friend Tony had it at her wedding, and we just. We.Sarah Peterson [00:18:01]:We share a bond over sandwich loaf. And part of it. She has an aunt that works at the Super One Deli up in Cloquet and made these things. And that's how we'd get them growing up. They're always ordered from the deli. They didn't make them. But Tony and I were like, we should. We should make one of these.Sarah Peterson [00:18:17]:You know, we can buy the. It's called Pullman bread. It's that long, rectangular bread. She's like, we can just order that from the deli and make our own sandwich loaf. And wouldn't this be fun? And I think we were probably influenced by Instagram seeing other kinds of decorated cakes.Stephanie Hansen [00:18:33]:Yeah.Sarah Peterson [00:18:33]:Pasture breads, where people are doing, like, fun, fun scenes. So we just started doing it a few years ago around Mother's Day. We've done it at her house. We've done it at my house, my parents house. And we'd share it with ladies in our life that we know would appreciate it. And we got such a great response. People that know sandwich loaf love it, and they're just so excited to get it. So we make, like, the big ones, then we'd cut them up and do little smaller ones, decorate them really cute and hand them out around town.Stephanie Hansen [00:19:03]:It was so fun to make that with you. I had seen sandwich loaf, but when Michelle, my producer, was like, hey, she wants to make a sandwich loaf. I was like, yeah, we can make whatever she wants to make. And then when I got there, I was like, oh, yeah, like, this is how we do it. And just making the pimento cheese and, you know, do you put tuna in? Because some people feel weird about fish. And then we had this. Do you have a salmon loaf? Like, do you have egg salad? Just such a blast making that. And I can't wait for us to show people what that's like on television.Stephanie Hansen [00:19:40]:This weekend it'll air Saturday at 8.30am it will launch on Instagram or, excuse me, it will launch on YouTube on Thursday and then it lives into perpetuity. And I'm sure they'll air it again. So it's nicely timed for your book. Thank goodness.Sarah Peterson [00:19:55]:And it's sandwich loaf season, I mean, in my world. So I'll be up in Duluth around Mother's Day and my friend Tony and I are planning to get together and make some. And it's just such a pretty spring thing and I think it would be great if people started serving them again at showers.Stephanie Hansen [00:20:08]:Yes, yes.Sarah Peterson [00:20:11]:Beautiful food item. And it's, it's tasty. You can customize it how you want. You know, you can make more than one if somebody doesn't like tuna or if you want to add some other salad. Yeah, I think it's going to be great. And it would be a fun group activity, wouldn't it, with your girlfriends?Stephanie Hansen [00:20:27]:Like. Yes.Sarah Peterson [00:20:28]:I love it because we just have fun decorating them together.Stephanie Hansen [00:20:31]:I also think it's a good multi generational thing, like for Mother's Day where, you know, you can have the kids, the grandkids, really, everyone can sort of get involved if they're, you know, I guess they have to be 10 or older probably. Unless they're. I mean, you see these little kids on Instagram making gourmet meals now. I don't know how that works. That wasn't.Sarah Peterson [00:20:51]:Well, you could make a peanut butter and jelly one. Like you could really modify the ingredients. I mean, that's not the way that I grew up with it, but it'd be fun to see what people do with it.Stephanie Hansen [00:21:00]:Yeah. And you could think you could frost it with peanut butter. Like that'd be pretty easy to do, actually.Sarah Peterson [00:21:04]:Yeah.Stephanie Hansen [00:21:05]:Or just frosting in and of itself and then have like a, a sweet with jam and kind of. That would be really good too. Or like a cream cheese buttercream for sure.Sarah Peterson [00:21:17]:And I just think it's so pretty when you cut into it too. Like it's pretty on its own when it's decorated in its loaf form. But when you slice into it, the picture of, you know, just how it looks when, when it's on the plate I think is really pretty.Stephanie Hansen [00:21:32]:I'm just gonna see if I can find it here so I can show it.Sarah Peterson [00:21:35]:Yeah, here's the. It looks kind of funny on the camera there.Stephanie Hansen [00:21:39]:Can you see it pull back a little bit? Yes, now I can. Yep. It looks great.Sarah Peterson [00:21:45]:That's like in its full, complete form. And then here it is sliced. And I like it on vintage luncheon plates that, you know, the kind our grandmas and our moms used years ago. And they have the little indentation for the coffee mug.Stephanie Hansen [00:22:01]:We just had Easter yesterday and my mother in law is 94, I think, and came for Easter dinner. And over the years she keeps giving me, you know, dishes and things that she's offloading, as it were, but I kept. I've kept stuff. And we used to have Easter all the time in Nebraska with her at her house there. So I made the Easter spread. I used her tablecloth, I used her silverware forks. I used these little paper mache bunnies that she used to put on the table that I still kept. And it was so sweet to see her come to the house yesterday and sit down and like recognize all this stuff that we had when Ellie was little and we would have Easter with her.Stephanie Hansen [00:22:46]:It was. I was so glad I kept it all. You know, it's kind of a pain, but I'm so glad I did.Sarah Peterson [00:22:51]:Oh, and you'll have that to enjoy for years. And what a great memory. I mean, and I bet Dolores was just tickled.Stephanie Hansen [00:22:56]:She was, she really, she. She really was. And the funny thing, I said, well, you know, that's your tablecloth. And she said, well, where are the napkins? And I didn't really remember that there were napkins because they were in a closet and probably in a box and I didn't unearth them. So I was like, oh, I have the napkins. I just didn't get them out. Like, you know, where are the napkins? All right, so we are going to feature you on the Taste Buds episode. It's a Dec.Stephanie Hansen [00:23:22]:Decades episode where we had to think of recipes that were important to us like through the decades. So sandwich loaf was one. Then I did a Chicken Marbella, which I don't know if you did any dinner parties in the 80s, but if you did, that was what everybody made into like probably the early 90s too.Sarah Peterson [00:23:44]:I can't wait to try that. I have not had that dish.Stephanie Hansen [00:23:47]:It is the simplest thing to make and it has a power punch of flavor. I always double the sauce just because I like it. Really saucy, but it sounds gross. And my producer was like, oh, wait, we're putting prunes in this. I was like, yeah, you just gotta trust me. It's gonna be really great. And then by the time it's all done, you have this really delicious Sauce and the cooked chicken and you can just throw it in one big pan or one big pot and then serve it right from the pot. So it's an easy dinner party.Sarah Peterson [00:24:19]:Dinner party, yeah. That sounds really good.Stephanie Hansen [00:24:22]:Do you have any, like 80s or 90s dishes that you. Not actual dishes, but things to make that you're like, oh, I. If I had to do a decades theme, what would you make?Sarah Peterson [00:24:32]:You know, let's see. So the 80s, I wasn't cooking too much, but I love.Stephanie Hansen [00:24:37]:Because you're so much younger than me.Sarah Peterson [00:24:38]:I'm not so much younger, but I was in that time of life where it was like high school. School.Stephanie Hansen [00:24:43]:Yep.Sarah Peterson [00:24:44]:Not doing a lot of entertaining or anything. I can't think of. I don't know if this is. I mean, we love Dorito. The taco salad with Doritos. I don't know if that's 80s or 90s, but like.Stephanie Hansen [00:24:56]:No, it's. I think it's 90s. And we actually talked about taco salads when we were trying to think about, like, what would be we. I couldn't think of anything of the 90s. And then my producer Michelle, like came up with a bunch of stuff. And taco salad was actually also mud pie.Sarah Peterson [00:25:14]:Yes.Stephanie Hansen [00:25:15]:So we ended up making a mud pie bar that was actually a recipe that my stepmom had. But, like, people were eating a lot of mud pie apparently in the 90s. And chocolate lava cakes.Sarah Peterson [00:25:27]:Oh my gosh. And chocolate lava cakes. Are they. They're back. I mean, I see they are back. My daughter Lucy is a big fan, so anytime we're out to eat, she's got to get a chocolate lava cake.Stephanie Hansen [00:25:36]:Have you ever made one?Sarah Peterson [00:25:38]:No, have you?Stephanie Hansen [00:25:39]:I have attempted it like three different times and it never works. I always get a delicious brownie but like getting that molten lava piece in the middle have not succeeded yet. So I didn't want to do that on camera because I was like, oh, I just don't know.Sarah Peterson [00:25:56]:So, yeah, in 90s dishes. I was just thinking of one thing that my mom has made throughout my life and is in the cookbook are Italian shells. So the big pasta shells. Yes, we ate them a lot in the 90s. We probably ate them definitely after. But just the big pasta shells loaded with Italian sausage, some torn up bread, a, you know, an egg base in there and some pasta sauce and cheese and then smothered with more sauce and cheese. That was like at every big occasion in my life.Stephanie Hansen [00:26:28]:I love it. So delicious. Well, Sarah, congratulations on the book. I'm happy to be on this journey with you, and I'm real proud of you. I think the book is beautiful, and I'm glad you're having so much success. And I can't wait till people see us make sandwich loaf on taste buds this weekend.Sarah Peterson [00:26:46]:Well, thank you. And I just have to thank you for everything, Stephanie. It's been so fun to watch your career and how you've evolved and. And done all these amazing things with your radio show, with your books, all your books and the TV show, too. It's been really fun to follow along.Stephanie Hansen [00:27:01]:Thanks. I. I had people that helped me along the way, so I feel like it's my obligation, but also my joy to help other people because, you know, I. There are things about being a freelance creator and freelance writer and cookbook writer that no one can answer for you unless they've done it. And, you know that first person that told you, like, how much they made and how long it took and what to expect for food costs and, like, those were really valuable lessons that I was so glad that I learned and that people gave me the real deal because I think that is part of, you know, some people write books for fame and fortune. Some people write them to document a historical time in their life or something that's important to them. And then some people just do it because they think it's fun. But all of it and getting, you know, the historical background about what it's going to cost and how long it's going to take, it's important information, I think, to learn before you set out on the journey.Sarah Peterson [00:28:01]:Right. And you're doing such a great service to find that information and share it with the world. So.Stephanie Hansen [00:28:07]:Yeah. And I think your story about the food stylist, too, like, people, you don't have to have a food stylist. Do the whole book. Like, you could have 10 shots or hero shots or the beginning of chapter shots. That's a great way to do.Sarah Peterson [00:28:19]:And just like spending that time with Rachel, too, for those two or three days, like, I just learned so much. So I've taken some of that experience and been able to piggyback on that and some of the photography and things that I'm doing now.Stephanie Hansen [00:28:33]:Yeah, she's really good at it. So I'm glad that Rachel was a resource for you. Her podcast, you can find it in the archives, too, of Dishing with Stephanie's Dish, because it's in there and it's a good one to listen to. So, Sarah, thanks for being with me today. Congratulations on the book. It is Dish and Tell. And where can people get the book and how do you want them toSarah Peterson [00:28:53]:follow you so they can find the book at, you know, online through the major retailers. And then if you're in the Twin Cities, it's at, like, Kowalski's and a lot of independent bookstores. It's even at Barnes and Noble. I went by and visited it this weekend at the Barnes and Noble in Roseville. I've been going around and seeing my book at different places. It's so exciting, and people can follow me. My website is vintagedishandtel.com. my social media handles are the same.Sarah Peterson [00:29:19]:Vintage, Dish and Tell. And then I have a sub stack too, which, if you can't find, just go to my website and you'll be able to link to it.Stephanie Hansen [00:29:26]:Has anyone told you that when you see your book in the wild, you're supposed to sign them?Sarah Peterson [00:29:31]:No, I've thought about that. Do you, like. Do you talk to the bookstore manager or the.Stephanie Hansen [00:29:38]:Sometimes I wouldn't. At a Barnes and Noble, I'd probably just do it. But there's a real rationale behind it, because booksellers can return books that don't sell. They can't return books that are signed.Sarah Peterson [00:29:50]:I'm gonna go sign every one I can find.Stephanie Hansen [00:29:52]:Yeah, I. Whenever I'm out and about, and if it's a small store, I will tell them, okay. But if I see it, I'm. I'll just. I go to the bookseller and I'm like, hey, I'm here and my book is here. Do you mind if I sign a couple? A lot of them have stickers and they'll put, you know, signed edition. But if I'm at, like, Barnes and Noble, I just sit there with my pen and sign them all.Sarah Peterson [00:30:11]:Oh, that's great. Yeah.Stephanie Hansen [00:30:12]:So make sure you sign them.Sarah Peterson [00:30:13]:Thanks for that. Hot tip.Stephanie Hansen [00:30:14]:Yeah, hot tip. Hot tip. All right, Sarah, thanks for joining me today.Sarah Peterson [00:30:18]:Thank you.Stephanie Hansen [00:30:18]:Okay, bye. Bye.Sarah Peterson [00:30:20]:Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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 "Dishing with Stephanie's Dish," the show where we dive into the stories of people passionate about food, family traditions, and the recipes that connect us all. I'm your host, Stephanie Hansen, and today, I'm thrilled to sit down with cookbook author Sarah Peterson, whose new book, Dish and Tell: Recipes from the Heart, celebrates the beauty of vintage family recipes and the memories shared around the table. Dish and Tell: Recipes from the Heart highlights celebrated dishes from Peterson's recipe box—and collects stories from other passionate home cooks who opened their kitchens to share their own tried-and-true recipes. Peterson takes readers along as she visits, cooks, and bakes with friends old and new to present a smorgasbord of family favorites. She serves up stories about the people behind the dishes and offers special tips and tricks from the keepers of these recipes.Whether you're an avid home cook, a lover of kitchen nostalgia, or just here for some culinary inspiration, get ready to hear heartfelt stories, tips on cookbook writing, and a delicious conversation that will leave you hungry for more!Original Episode Transcript Follows:Stephanie Hansen [00:00:02]:Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast, where we talk to people in the food space who are as obsessed about food as we are. And today we're talking to the cookbook author Sarah Peterson. She is the author of Dish and Tell Recipes from the Heart. I'm going to hold up her book so that you guys can see it. It looks so cute. It's pink. Sarah, I am really excited to talk to you because I don't normally get to know people sort of along the whole journey of them writing a book and then seeing it released into the world. But that did happen with you and I.Sarah Peterson [00:00:37]:Yes, it did. We've known each other a little while, or at least I've known you. I've followed your career, and so it's been really great to have you to consult with a little bit, and you've really been a mentor to me throughout this process.Stephanie Hansen [00:00:50]:Well, and I think for you, coming from the PR world, which was where your background was, and then taking it into a cookbook, I'm seeing so many, like, similarities of how you're approaching things, and I think it's just super smart, and I can't wait to talk to you. So can you just give the viewer, the listener, a little bit of backstory about the book and why you wrote it and why it's special to you?Sarah Peterson [00:01:17]:Yes.Stephanie Hansen [00:01:18]:So.Sarah Peterson [00:01:18]:So about five years ago, maybe more, I started thinking about what I wanted to do with my career. I'd been in PR a long time, telling other people's stories, writing in the voice of other people. I wanted to do something of my own. I had this love of everything vintage. I'm very nostalgic. I love any opportunity to, like, go back to my grandma's kitchens in my mind and, like, imagine them in their homes. And so this idea started brewing about, you know, what if I blogged about family recipes and shared some of these handwritten recipe cards, recipe boxes, my love of vintage. So I started with Instagram first, and I was posting a little bit, and then I.Sarah Peterson [00:02:00]:That kind of evolved into a blog, and that just really grew and grew, and it was just not my own family's recipes, but other people's families, too. Like, I started to just talk to my friends and my neighbors and ask them what are the recipes in their families that I've been handing down through the generations that are really close, you know, to their hearts, and started to share those stories on the blog and then thought, well, this could be a book. A book is daunting as you know, to write, but I had some encouragement from my dad and some other people and just pitched it to the Historical Society, and I'm just so grateful that they decided to publish it.Stephanie Hansen [00:02:37]:And what we're seeing in terms of trends for cookbooks is cookbooks that are AI proof, In other words, cookbooks that have a real narrative point of view on a story. And this book seems like it is exactly that and more. Did you feel uncomfortable or were you nervous about, like, being the keeper, the seed keeper, as it were, or the storykeeper of these stories and how you would translate them into an actual book?Sarah Peterson [00:03:07]:Yes. You mean for, like, other families? Yeah, absolutely. And I think what gave me maybe a little bit of confidence is that something that I had done in my career as a PR person and in one particular project for a client, I was tasked with shining the spotlight on small independent restaurants and the special role that they play in their communities. And so I had this chance to really interview them and tell their stories and talk about how they were making a difference in their communities. And so I was thinking about what I wanted to do with recipes and family stories, kind of drawing on that past experience of the storytelling, the type of storytelling I had done for restaurants and, like, small restaurant owners. And I think that helped give me some confidence. I think just seeing the difference it makes in someone's life, too, when they see a story printed about them. And I also love to shine the spotlight on, like, the underdogs.Sarah Peterson [00:04:03]:And I feel like home cooks don't get a lot of time in the sun, you know, So I wanted to do that. But, yeah, I do think there's a lot of responsibility you carry when you're telling somebody else's story. And it's not something I take lightly. So when I approach a story, I really, you know, lean on my journalistic background. I have a degree in journalism, try to get all the facts straight, run things by people, do fact checking, that kind of thing, too.Stephanie Hansen [00:04:33]:So you assembled all these stories and put them into a book along with your own family stories. And how has the book been received? Because it's really beautiful. It's super charming. There's lots of photos, recipe cards. It's very stylized in a sweet way.Sarah Peterson [00:04:51]:Thank you. I think it's been received really well. It's fun to see. Like, I've done a couple of events where people come up and they're just like, oh, this book is just so sweet. It reminds me of my grandma, and I can't wait to go look through her recipe box. That's like, the biggest compliment I can get. The Star Tribune editor, Nicole, she said she's the editor of Taste. She said it was like opening the book is like getting a big hug.Sarah Peterson [00:05:15]:And I think that's just so sweet, too. Like, I really wanted people to, of course, love the recipes and the stories, but I think, like, the imagery of vintage dishes, of recipe boxes, of grandmas and aprons, I mean, that's just like, so me. And I love all that, and I'm happy that other people seem to really love that as well.Stephanie Hansen [00:05:34]:I know it's hard to answer this question so soon after having the book come out, but this really does feel like it could continue on and be a series and continue to live on in your Instagram. Could even be like, audio, you know, version, or you could do television things with it because there's so much historical narrative in there. Has that occurred to you at all?Sarah Peterson [00:06:00]:Not so much yet. I mean, I'm trying to figure that all out now. Like, what do I want to do next? And I think, like, I would love to do more storytelling, more sharing of recipes, maybe more on my sub stack and my Instagram. But yeah, I mean, it could, there could be future editions of the book. But that's just so ambitious for me right now. Just kind of in the thick of it. Maybe I'll have to tap you for some more knowledge later on. But I mean, I do have, like, in talking to these families that I interviewed for the book, other stories would come up that they're, you know, other recipes.Sarah Peterson [00:06:34]:And certainly people that I've been meeting, doing events are telling me about their recipes. I had this woman come to see me at a book event at Kowalski's last weekend, and she brought her family cookbook that she had made, you know, just something that she had pieced together but was sharing with her family. And so it was really sweet, and I love seeing that, too. And I think, you know, sharing some of the recipes that other people share with me at events, but also talking about how they're recording their family recipes. Like, I think, if anything, I'd love to be an inspiration for other people or give people an inspiration to collect those recipes and show some of the formats that other families are using to share those with with their extended family.Stephanie Hansen [00:07:15]:As we talk about the nuts and bolts of making a cookbook, what was the hardest part for you in putting this book together?Sarah Peterson [00:07:25]:I think it was. It seemed so massive in the beginning, like, the organization of a cookbook. I've learned a lot in the process and, like, Have a rockin spreadsheet now. But that was very daunting in the beginning. Then I got into the thick of it, and I think toward the end, like, the editing. Oh, my gosh, that was really something because you don't know exactly when it's going to hit. Like, when are you going to have to look through this whole thing? Like, after. Even before it was in layout, like, just getting the manuscript and after the editor had done a first pass, and then you have to reread it all again, and you just have to, like, carve out a bunch of time and just get into it.Sarah Peterson [00:08:07]:And I thought that was really hard. It reminded me of being back in college when you're cramming for a final.Stephanie Hansen [00:08:11]:Yeah.Sarah Peterson [00:08:13]:So I didn't, like, love that. But, I mean, it's just part of the process.Stephanie Hansen [00:08:18]:Yeah. Because the manuscript comes back and you don't know when. And then all of a sudden, like, your entire life is put on hold for however long it takes you to get through it.Sarah Peterson [00:08:25]:And for me, it was like a summer weekend. Like, oh, okay. I guess I'm gonna just be doing this for the next two weekend. Yeah.Stephanie Hansen [00:08:33]:How did you feel about the photographing of the book? Because that can be a challenging part that stops people.Sarah Peterson [00:08:40]:I'm glad you asked about that because as you know, we have the same publisher. And it's really like, they were so great. They're like, sarah, just take photos like you're, you know, doing on your Instagram. These will be great. We'll make it work. Well, yes, but I just was, like, feeling I'm not a food stylist. You know, I do my thing and I take pictures in the moment when I'm making food, but I'm like, I don't know if these are cookbook worthy. And I do everything on my iPhone.Sarah Peterson [00:09:08]:I'm not gonna get a fancy camera. So as I got further along the process, pretty late in the process, I'm like, I just need some help, because I want somebody to help me get a really pretty shot for the COVID Help me shoot some of the things. Like, meat is so hard to take a pretty picture.Stephanie Hansen [00:09:24]:Yeah, for sure.Sarah Peterson [00:09:25]:Meatball. Or, you know, like, just. Oh. I was just really struggling, and I listened to your podcast and I know that you interviewed Rachel White of Set the Table Photography, who happens to be a food stylist as well. And I'd been following her on Instagram and really liked her style. So I reached out to her after hearing her on your podcast, and we met, and I just told her what I was doing. I said, I don't have a lot of money, but here's a few shots that I'd like to get. And she also took some headshots of me.Sarah Peterson [00:09:52]:But she came to my house for a few days, and we just banged out as much as we could. Not even like three full days. Like, two and a half days. I just was, like, cooking up a storm. We did headshots and lifestyle shots one morning, and then just a bunch of recipes and then, like, a bunch. A brunch spread one day, too.Stephanie Hansen [00:10:10]:So what that translated to me when looking at the book was we'll call them, like, some hero shots.Sarah Peterson [00:10:16]:Exactly.Stephanie Hansen [00:10:18]:That were. They were. It was funny because I couldn't necessarily tell when I was looking at the book, but I could see, like, just from the perspective of the stylized nature of the background and the more complete shot. Like, let's see if I can just find one that I can hold up.Sarah Peterson [00:10:44]:Yeah, A lot of the shots in, you know, the chapter intros.Stephanie Hansen [00:10:49]:Yeah, it's like, that one maybe.Sarah Peterson [00:10:52]:Yes, yes.Stephanie Hansen [00:10:53]:And I thought maybe that one.Sarah Peterson [00:10:56]:I took that one, actually. But I think just having Rachel, like, in. In the end, too, I was like, well, people are gonna. Is this gonna be weird to have a mix of really good professional pictures than my pictures? And then it was really important for me to have pictures that the families submitted, so candids and snapshots. And I know feature a lot of those in your cookbook, too. And I think those are so important, and I think they all came together. I hope so. Yeah, I did that one, too.Stephanie Hansen [00:11:28]:Oh, see, look at.Sarah Peterson [00:11:30]:I can't even tell if you look in the back. We credit which pages are definitely her pictures. But, you know, she did the COVIDStephanie Hansen [00:11:37]:shot, and that's this one. Yeah. No, I. I knew you had worked with her, but when I looked through the book, I thought I could tell, but I couldn't, so. Good for you.Sarah Peterson [00:11:49]:She helped me do the. The Dutch pancake.Stephanie Hansen [00:11:52]:Yep. Those are so hard to get because they deflate.Sarah Peterson [00:11:58]:I know. And the day that we did it, I just made the most gigantic one ever in my largest lodge skillet. And it worked. And, like, screaming in excitement that it came out so beautiful. And then it did deflate, but we made it look pretty with berries and powder. Powdered sugar. I did that one, too. That one.Sarah Peterson [00:12:16]:Handballs. But, like, she did these really pretty pictures of my recipe cards and recipe boxes, and she took pictures of me with my grandma's dishes. So she got a lot of shots, too, that obviously I Couldn't take because I was in them. Yeah, it was really nice. And I've been using her photos like crazy and all of my Instagram and marketing efforts, so I'm just so grateful that I had her. I wish I could have hired her for the whole thing. But I think, too, when you're making a cookbook, I don't know about you, but I like to eat what I make. And I'm, like, photographing it in the moment.Stephanie Hansen [00:12:49]:Yes.Sarah Peterson [00:12:50]:And I do like those kind of pictures too, so I'm really glad I have a mix.Stephanie Hansen [00:12:54]:I. I feel like, for me, if I'm not living that life or I'm not like, that is the life I live. So the intention is that it's happening in real time. I'm. I felt like this. Making this thing today, when I made it, this is what it looked like. This is how I ate it. This is how it.Stephanie Hansen [00:13:14]:The dishes I served it in. To me, that's what makes this food life fun. So when it becomes like a complete chore or a list or a job, that's when I find I don't like it as much.Sarah Peterson [00:13:26]:Right. And I do think that people resonate to real life pictures.Stephanie Hansen [00:13:31]:Yeah. We're lucky in that way, because if we would have been doing this during the fussy Instagram, first coming alive and everything being blown out white, beautiful shots,Sarah Peterson [00:13:42]:I don't know that we have to do that. And especially with AI now, you want things to look a little imperfect.Stephanie Hansen [00:13:47]:Tell me about how you scheduled your book tour and how you worked with your publishing company, because I feel like you're approaching it very methodically from a publicist standpoint, and I think that's helpful for cookbook writers.Sarah Peterson [00:14:05]:Well, I'm glad it appears so, because that is. That's been like a big surprise, like, book tour. Okay. I. You know, I didn't really know what to expect, and I've seen everything you've done, and you've done a phenomenal job. And I'm like, if I can do a fraction of what Stephanie does, that would be great. So really, right now, I'm in the thick of it. The book came out in February, but it was a little bit slow in getting events because I had a vacation and some other things planned.Sarah Peterson [00:14:33]:But then now, coming into April, I've got a lot more going on, and I've just been fielding requests that have come through the publisher or through my website, and I haven't said no to a lot. Although, know, like, there's things that come up, like speaking Opportunities. And I don't know that I'm there yet to do that kind of thing. So I'm just doing a mix of like, traditional book signings. The independent bookstores I absolutely love. I had a really sweet event in New at a bookstore called Luca. It was like, seriously, the set of the Gilmore Girls. It was so cute.Sarah Peterson [00:15:10]:That bookstore is amazing. And they had addition tell event where we talked about this. Like, how fun would it be to have people bring a recipe from their recipe box and we do a little recipe card swap. So we did that. And then they also made some of the dishes from the cookbook and we had like a potluck style event. So that was really sweet. So I think, you know, some of these events that come up are people that request them. Yeah, I do put on my PR hat and I'm like, well, how can we make this extra special and make it more an experience? And so I've been bringing.Sarah Peterson [00:15:42]:I've been hauling my grandma's china teacups to all these events filled with flowers. I gave you one places I use doilies made by my Aunt Jeannie. I bring pictures of the women in my family that I call the keepers that have been the keepers of our food traditions. So I sort of have this traveling roadshow.Stephanie Hansen [00:16:02]:A kid. Yeah.Sarah Peterson [00:16:04]:But in terms of the events that I'm doing, I've just. Whatever comes my way, I'm kind of doing. I am not like seeking out things. I will say, though I do love the independent bookstores are really fun. And then this week I have an event at Fickers up in Duluth, which is my home. You know, Duluth and Cloquet. So that will be really exciting to do something like that where they're making the food and I just, you know, come in and speak and mingle with people. That will be.Sarah Peterson [00:16:32]:That will be nice.Stephanie Hansen [00:16:34]:We have an or we have a Taste Buds with Stephanie episode coming up with you. I know Michelle is editing it right now, and it is where we made sandwich loaf. And you have the recipe and the techniques for sandwich loaf in your book. Can you just talk a little bit about why sandwich loaf is important to you?Sarah Peterson [00:16:57]:I would love to talk about sandwich loaf.Stephanie Hansen [00:17:00]:It was the funnest thing I've done.Sarah Peterson [00:17:03]:Sandwich loaf is something that I just. I just love it so much. And for people who don't know what it is, it's basically a layered sandwich that comes in a loaf. It looks really pretty, like almost like a wedding cake. And then you slice it so it's like layers. It's Bread with layers of tuna salad, egg salad, chicken salad, pimento cheese, whatever you want to put on the inside. And then it's all encased in cream cheese and decorated with. You can decorate it with, like, piped cream cheese that's tinted so it truly does look like a pretty cake.Sarah Peterson [00:17:35]:Or. My friend Tony and I like to do it with vegetables and herbs and just make little flowers and whimsical butterflies. So my passion for sandwich loaf started when I was probably growing up. It just showed up at, like, wedding showers, baby showers, graduations. And I always loved it. I mean, I loved how it tasted, and it was just kind of enamored by how charming it is. And then my friend Tony had it at her wedding, and we just. We.Sarah Peterson [00:18:01]:We share a bond over sandwich loaf. And part of it. She has an aunt that works at the Super One Deli up in Cloquet and made these things. And that's how we'd get them growing up. They're always ordered from the deli. They didn't make them. But Tony and I were like, we should. We should make one of these.Sarah Peterson [00:18:17]:You know, we can buy the. It's called Pullman bread. It's that long, rectangular bread. She's like, we can just order that from the deli and make our own sandwich loaf. And wouldn't this be fun? And I think we were probably influenced by Instagram seeing other kinds of decorated cakes.Stephanie Hansen [00:18:33]:Yeah.Sarah Peterson [00:18:33]:Pasture breads, where people are doing, like, fun, fun scenes. So we just started doing it a few years ago around Mother's Day. We've done it at her house. We've done it at my house, my parents house. And we'd share it with ladies in our life that we know would appreciate it. And we got such a great response. People that know sandwich loaf love it, and they're just so excited to get it. So we make, like, the big ones, then we'd cut them up and do little smaller ones, decorate them really cute and hand them out around town.Stephanie Hansen [00:19:03]:It was so fun to make that with you. I had seen sandwich loaf, but when Michelle, my producer, was like, hey, she wants to make a sandwich loaf. I was like, yeah, we can make whatever she wants to make. And then when I got there, I was like, oh, yeah, like, this is how we do it. And just making the pimento cheese and, you know, do you put tuna in? Because some people feel weird about fish. And then we had this. Do you have a salmon loaf? Like, do you have egg salad? Just such a blast making that. And I can't wait for us to show people what that's like on television.Stephanie Hansen [00:19:40]:This weekend it'll air Saturday at 8.30am it will launch on Instagram or, excuse me, it will launch on YouTube on Thursday and then it lives into perpetuity. And I'm sure they'll air it again. So it's nicely timed for your book. Thank goodness.Sarah Peterson [00:19:55]:And it's sandwich loaf season, I mean, in my world. So I'll be up in Duluth around Mother's Day and my friend Tony and I are planning to get together and make some. And it's just such a pretty spring thing and I think it would be great if people started serving them again at showers.Stephanie Hansen [00:20:08]:Yes, yes.Sarah Peterson [00:20:11]:Beautiful food item. And it's, it's tasty. You can customize it how you want. You know, you can make more than one if somebody doesn't like tuna or if you want to add some other salad. Yeah, I think it's going to be great. And it would be a fun group activity, wouldn't it, with your girlfriends?Stephanie Hansen [00:20:27]:Like. Yes.Sarah Peterson [00:20:28]:I love it because we just have fun decorating them together.Stephanie Hansen [00:20:31]:I also think it's a good multi generational thing, like for Mother's Day where, you know, you can have the kids, the grandkids, really, everyone can sort of get involved if they're, you know, I guess they have to be 10 or older probably. Unless they're. I mean, you see these little kids on Instagram making gourmet meals now. I don't know how that works. That wasn't.Sarah Peterson [00:20:51]:Well, you could make a peanut butter and jelly one. Like you could really modify the ingredients. I mean, that's not the way that I grew up with it, but it'd be fun to see what people do with it.Stephanie Hansen [00:21:00]:Yeah. And you could think you could frost it with peanut butter. Like that'd be pretty easy to do, actually.Sarah Peterson [00:21:04]:Yeah.Stephanie Hansen [00:21:05]:Or just frosting in and of itself and then have like a, a sweet with jam and kind of. That would be really good too. Or like a cream cheese buttercream for sure.Sarah Peterson [00:21:17]:And I just think it's so pretty when you cut into it too. Like it's pretty on its own when it's decorated in its loaf form. But when you slice into it, the picture of, you know, just how it looks when, when it's on the plate I think is really pretty.Stephanie Hansen [00:21:32]:I'm just gonna see if I can find it here so I can show it.Sarah Peterson [00:21:35]:Yeah, here's the. It looks kind of funny on the camera there.Stephanie Hansen [00:21:39]:Can you see it pull back a little bit? Yes, now I can. Yep. It looks great.Sarah Peterson [00:21:45]:That's like in its full, complete form. And then here it is sliced. And I like it on vintage luncheon plates that, you know, the kind our grandmas and our moms used years ago. And they have the little indentation for the coffee mug.Stephanie Hansen [00:22:01]:We just had Easter yesterday and my mother in law is 94, I think, and came for Easter dinner. And over the years she keeps giving me, you know, dishes and things that she's offloading, as it were, but I kept. I've kept stuff. And we used to have Easter all the time in Nebraska with her at her house there. So I made the Easter spread. I used her tablecloth, I used her silverware forks. I used these little paper mache bunnies that she used to put on the table that I still kept. And it was so sweet to see her come to the house yesterday and sit down and like recognize all this stuff that we had when Ellie was little and we would have Easter with her.Stephanie Hansen [00:22:46]:It was. I was so glad I kept it all. You know, it's kind of a pain, but I'm so glad I did.Sarah Peterson [00:22:51]:Oh, and you'll have that to enjoy for years. And what a great memory. I mean, and I bet Dolores was just tickled.Stephanie Hansen [00:22:56]:She was, she really, she. She really was. And the funny thing, I said, well, you know, that's your tablecloth. And she said, well, where are the napkins? And I didn't really remember that there were napkins because they were in a closet and probably in a box and I didn't unearth them. So I was like, oh, I have the napkins. I just didn't get them out. Like, you know, where are the napkins? All right, so we are going to feature you on the Taste Buds episode. It's a Dec.Stephanie Hansen [00:23:22]:Decades episode where we had to think of recipes that were important to us like through the decades. So sandwich loaf was one. Then I did a Chicken Marbella, which I don't know if you did any dinner parties in the 80s, but if you did, that was what everybody made into like probably the early 90s too.Sarah Peterson [00:23:44]:I can't wait to try that. I have not had that dish.Stephanie Hansen [00:23:47]:It is the simplest thing to make and it has a power punch of flavor. I always double the sauce just because I like it. Really saucy, but it sounds gross. And my producer was like, oh, wait, we're putting prunes in this. I was like, yeah, you just gotta trust me. It's gonna be really great. And then by the time it's all done, you have this really delicious Sauce and the cooked chicken and you can just throw it in one big pan or one big pot and then serve it right from the pot. So it's an easy dinner party.Sarah Peterson [00:24:19]:Dinner party, yeah. That sounds really good.Stephanie Hansen [00:24:22]:Do you have any, like 80s or 90s dishes that you. Not actual dishes, but things to make that you're like, oh, I. If I had to do a decades theme, what would you make?Sarah Peterson [00:24:32]:You know, let's see. So the 80s, I wasn't cooking too much, but I love.Stephanie Hansen [00:24:37]:Because you're so much younger than me.Sarah Peterson [00:24:38]:I'm not so much younger, but I was in that time of life where it was like high school. School.Stephanie Hansen [00:24:43]:Yep.Sarah Peterson [00:24:44]:Not doing a lot of entertaining or anything. I can't think of. I don't know if this is. I mean, we love Dorito. The taco salad with Doritos. I don't know if that's 80s or 90s, but like.Stephanie Hansen [00:24:56]:No, it's. I think it's 90s. And we actually talked about taco salads when we were trying to think about, like, what would be we. I couldn't think of anything of the 90s. And then my producer Michelle, like came up with a bunch of stuff. And taco salad was actually also mud pie.Sarah Peterson [00:25:14]:Yes.Stephanie Hansen [00:25:15]:So we ended up making a mud pie bar that was actually a recipe that my stepmom had. But, like, people were eating a lot of mud pie apparently in the 90s. And chocolate lava cakes.Sarah Peterson [00:25:27]:Oh my gosh. And chocolate lava cakes. Are they. They're back. I mean, I see they are back. My daughter Lucy is a big fan, so anytime we're out to eat, she's got to get a chocolate lava cake.Stephanie Hansen [00:25:36]:Have you ever made one?Sarah Peterson [00:25:38]:No, have you?Stephanie Hansen [00:25:39]:I have attempted it like three different times and it never works. I always get a delicious brownie but like getting that molten lava piece in the middle have not succeeded yet. So I didn't want to do that on camera because I was like, oh, I just don't know.Sarah Peterson [00:25:56]:So, yeah, in 90s dishes. I was just thinking of one thing that my mom has made throughout my life and is in the cookbook are Italian shells. So the big pasta shells. Yes, we ate them a lot in the 90s. We probably ate them definitely after. But just the big pasta shells loaded with Italian sausage, some torn up bread, a, you know, an egg base in there and some pasta sauce and cheese and then smothered with more sauce and cheese. That was like at every big occasion in my life.Stephanie Hansen [00:26:28]:I love it. So delicious. Well, Sarah, congratulations on the book. I'm happy to be on this journey with you, and I'm real proud of you. I think the book is beautiful, and I'm glad you're having so much success. And I can't wait till people see us make sandwich loaf on taste buds this weekend.Sarah Peterson [00:26:46]:Well, thank you. And I just have to thank you for everything, Stephanie. It's been so fun to watch your career and how you've evolved and. And done all these amazing things with your radio show, with your books, all your books and the TV show, too. It's been really fun to follow along.Stephanie Hansen [00:27:01]:Thanks. I. I had people that helped me along the way, so I feel like it's my obligation, but also my joy to help other people because, you know, I. There are things about being a freelance creator and freelance writer and cookbook writer that no one can answer for you unless they've done it. And, you know that first person that told you, like, how much they made and how long it took and what to expect for food costs and, like, those were really valuable lessons that I was so glad that I learned and that people gave me the real deal because I think that is part of, you know, some people write books for fame and fortune. Some people write them to document a historical time in their life or something that's important to them. And then some people just do it because they think it's fun. But all of it and getting, you know, the historical background about what it's going to cost and how long it's going to take, it's important information, I think, to learn before you set out on the journey.Sarah Peterson [00:28:01]:Right. And you're doing such a great service to find that information and share it with the world. So.Stephanie Hansen [00:28:07]:Yeah. And I think your story about the food stylist, too, like, people, you don't have to have a food stylist. Do the whole book. Like, you could have 10 shots or hero shots or the beginning of chapter shots. That's a great way to do.Sarah Peterson [00:28:19]:And just like spending that time with Rachel, too, for those two or three days, like, I just learned so much. So I've taken some of that experience and been able to piggyback on that and some of the photography and things that I'm doing now.Stephanie Hansen [00:28:33]:Yeah, she's really good at it. So I'm glad that Rachel was a resource for you. Her podcast, you can find it in the archives, too, of Dishing with Stephanie's Dish, because it's in there and it's a good one to listen to. So, Sarah, thanks for being with me today. Congratulations on the book. It is Dish and Tell. And where can people get the book and how do you want them toSarah Peterson [00:28:53]:follow you so they can find the book at, you know, online through the major retailers. And then if you're in the Twin Cities, it's at, like, Kowalski's and a lot of independent bookstores. It's even at Barnes and Noble. I went by and visited it this weekend at the Barnes and Noble in Roseville. I've been going around and seeing my book at different places. It's so exciting, and people can follow me. My website is vintagedishandtel.com. my social media handles are the same.Sarah Peterson [00:29:19]:Vintage, Dish and Tell. And then I have a sub stack too, which, if you can't find, just go to my website and you'll be able to link to it.Stephanie Hansen [00:29:26]:Has anyone told you that when you see your book in the wild, you're supposed to sign them?Sarah Peterson [00:29:31]:No, I've thought about that. Do you, like. Do you talk to the bookstore manager or the.Stephanie Hansen [00:29:38]:Sometimes I wouldn't. At a Barnes and Noble, I'd probably just do it. But there's a real rationale behind it, because booksellers can return books that don't sell. They can't return books that are signed.Sarah Peterson [00:29:50]:I'm gonna go sign every one I can find.Stephanie Hansen [00:29:52]:Yeah, I. Whenever I'm out and about, and if it's a small store, I will tell them, okay. But if I see it, I'm. I'll just. I go to the bookseller and I'm like, hey, I'm here and my book is here. Do you mind if I sign a couple? A lot of them have stickers and they'll put, you know, signed edition. But if I'm at, like, Barnes and Noble, I just sit there with my pen and sign them all.Sarah Peterson [00:30:11]:Oh, that's great. Yeah.Stephanie Hansen [00:30:12]:So make sure you sign them.Sarah Peterson [00:30:13]:Thanks for that. Hot tip.Stephanie Hansen [00:30:14]:Yeah, hot tip. Hot tip. All right, Sarah, thanks for joining me today.Sarah Peterson [00:30:18]:Thank you.Stephanie Hansen [00:30:18]:Okay, bye. Bye.Sarah Peterson [00:30:20]:Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

Leute, neue Folge. Hier gibts wieder Handball-Zeug vom Spieltag und visionäre Gedanken, wie man an der Schraube des Handballs drehen kann. Außerdem gibt es exklusive Transfergerrüchte für euch. Enjoy !Hier gehts übrigens zum Ballsam HC Youtube Kanalhttps://www.youtube.com/@ballsamhcWenn Ihr uns eine Freude machen wollt, dann folgt doch den Kanälen. Das wäre wirklich ein feiner Zug! Danke!

[DE]Dreifacher Welthandballer des Jahres. Olympiasieger. Europameister. Und zum ersten Mal in der Vereinsgeschichte Deutscher Meister mit den Füchsen Berlin. Mit gerade einmal 27 Jahren hat Mathias Gidsel in der Welt des Handballs fast alles gewonnen, was es zu gewinnen gibt – und dennoch sind es nicht die Trophäen, die ihn morgens aus dem Bett treiben.In dieser Folge trifft sich Host Mark Hartmann mit Gidsel im Trainingszentrum der Füchse Berlin zu einem seltenen, ungeschönten Einblick in die Gedankenwelt des besten Handballer der Welt – darunter der mentale Zusammenbruch, der ihn mit 21 Jahren traf, kurz nachdem er Weltmeister geworden war. Wir sprechen über seinen Schritt nach Berlin, um dem Druck des dänischen Ruhms zu entkommen, über das Trainingsgeheimnis, das eine Nation von 6 Millionen Menschen den Welthandball dominieren lässt – und über das mentale Gerüst, das ihn zur dominantesten Kraft in diesem Sport gemacht hat.Ob Sportler, Unternehmer oder einfach jemand, der sein Bestes geben will – diese Folge ist für dich.[EN]Three-time World Handball Player of the Year. Olympic Champion. European Champion. German Champion with Füchse Berlin for the first time in history. At just 27, Mathias Gidsel has won almost everything there is to win in handball — and yet trophies aren't what gets him out of bed in the morning.In this episode, host Mark Hartmann sits down with Gidsel at Füchse Berlin's training center for a rare, unfiltered look at the mind behind the sport's greatest player — including the mental breakdown that hit him at 21, right after he became world champion. We talk his move to Berlin to escape the pressure of Danish fame, the coaching secret that keeps a nation of 6 million dominating world handball and the mental framework that turned him into the most dominant force in the sport.Whether you're an athlete, an entrepreneur, or simply someone trying to perform at their best — this one is for you.Mathias GidselInstagramContactwww.bta-pod.comMark HartmannFollow usYouTubeInstagramTikTok

In dieser Folge tauchen wir in die Welt des professionellen Handballs ein – und zwar gemeinsam mit jemandem, der sie aus nächster Nähe erlebt: Finn-Ole Martins, Spitzname FOM. Er ist Moderator und Kommentator bei Dyn und begleitet die Handballspiele nicht nur, sondern macht sie mit seiner Stimme lebendig.Wir sprechen darüber, wie er seinen Weg ans Mikrofon gefunden hat, was ihn am Handball besonders fasziniert – und wie man es schafft, in Sekundenbruchteilen das richtige Wort für die spannendsten Momente zu finden.Links zur Folge:Handball Dokumentation: Grip of GloryFOMtastisch Handball PodcastInstagram von FOMInstagram vom FOMtastisch Handball-Podcast

100226: Rein ins neue Bundesliga-Jahr 2026! Heute startet der 20. Spieltag in der stärksten Liga der Welt.Die wird ab Sommer noch stärker - der VfL Gummersbach verpflichtet Alex Dujshebaev. Geschäftsführer Christoph Schindler spricht über den Transfer.Außerdem: Leipzig will die Aufholjagd starten! Hier geht's zum vereinseigenen Podcast: https://www.youtube.com/watch?v=tu-vV2lFzt0Das und mehr in der neuen Folge._________________FOMtastisch - Der Daily Handballpodcast ist der tägliche Podcast von Handballmoderator und -kommentator Finn-Ole Martins (FOM). Alle Folgen gibt es auch bei YouTube: https://www.youtube.com/@fomtastischHier findet ihr den Podcast bei Instagram: ⁠⁠⁠⁠⁠⁠⁠ www.instagram.com/fomtastisch_daily_handballHier findet ihr FOM bei facebook: ⁠⁠⁠⁠⁠⁠⁠www.facebook.com/finnolemartins Tägliche Handball-News gibt es übrigens in meinem WhatsApp Channel: www.whatsapp.com/channel/0029Va8iNIb7YSd542MZxC1tDie nächste Folge erscheint am Mittwoch, 11.02.2026.__________TEILNAHMEBEDINGUNGEN:Hier findet ihr die Richtlinien für mein Gewinnspiel.Dieses Gewinnspiel steht nicht mit Spotify,  einer anderen Podcast-Plattform, Instagram, Meta oder einer anderen Plattform in Verbindung. Was könnt ihr gewinnen?1 von 2 Exemplaren des Handballs "Select Planet HBL v25"(bereitgestellt durch die Daikin HBL, vielen Dank!)Wie könnt ihr gewinnen?Verlost wird der Preis unter allen, die von heute, Dienstag, 10.02.2026, bis Donnertsag, 12.02.2026, 20:00 Uhr, in die Kommentare "Happy New Year" schreiben.Unter allen, die das innerhalb des vorgegebenen Zeitrahmens machen, werde ich den oben angegebenen Preis verlosen.Im Anschluss wird die Personen hier im Podcast ausgerufen und anschließend per Instagram-Nachricht oder per Mail (wie gewünscht) darüber informiert und das weitere Vorgehen abgestimmt (es werden keine Daten im Rahmen dieses Gewinnspiels gespeichert!) Viel Erfolg!Der Rechtsweg ist im Hinblick auf die Ziehung der Gewinner und die etwaige Beurteilung der eingereichten Gewinnspielbeiträge ausgeschlossen.

Rowohl, Astrid www.deutschlandfunk.de, Sport am Samstag

Rowohl, Astrid www.deutschlandfunk.de, Sport am Samstag

In der letzten Folge des Jahres 2025 ist Dani Baijens zu Gast. Moderator Markus Götz merkt schnell, dass man mit dem niederländischen Spielmacher, der seit dieser Saison die Fäden im Angriff der Rhein-Neckar Löwen zieht, sehr gut ins Gespräch kommt. Kein Wunder, dass Baijens zusammen mit Bobby Schagen und Rutger ten Velde vor wenigen Wochen einen eigenen Podcast gestartet hat. Natürlich ist die niederländische Nationalmannschaft ein Thema in dieser Episode. Aber auch der Stellenwert des Handballs in seinem Heimatland. Seit dem vergangenen Sommer spielt Baijens bei den Rhein-Neckar Löwen und fühlt sich pudelwohl. Ein Grund dafür ist seine „Bromance“ mit Teamkollege Edwin Aspenbäck. Wie die beiden zueinander gefunden haben und welche Ziele sie mit den Löwen verfolgen, berichtet der 27-Jährige ausführlich. Seine Karriere begann sehr früh in seiner Heimatstadt Rotterdam. Bei Jugendturnieren in Deutschland träumte er davon, einmal in der “stärksten Liga der Welt“ zu spielen. Welcher Verein diesen Traum bestärkte und wie er dann tatsächlich in Deutschland gelandet ist, erzählt Baijens mithilfe seiner Weggefährten, die sich per Sprachnachricht zu Wort melden. Freut euch auf spannende Einblicke in den DHB-Pokalsieg mit dem TBV Lemgo Lippe, Hintergründe zu seinem ungewollten Abschied, der ihn im Nachhinein zu einem Leader hat formen lassen, sowie spannende Stories aus seinen intensiven Jahren in Hamburg und Paris. Viel Spaß mit Folge #141 von „Hand aufs Harz“ mit Dani Baijens.

Die Teammanagerin der deutschen Frauen-Handballnationalmannschaft und eine der erfolgreichsten Titelsammlerinnen des deutschen Handballs ist in der neuen Folge zu Gast. Moderatorin Anett Sattler spricht mit Anja Althaus quasi live von der laufenden Frauen Heim-WM über das aktuelle Turnier und ihre sehr erfolgreiche und bewegte Karriere. Die DHB-Frauen haben bei der WM einen Start nach Maß hingelegt - Althaus ist mittendrin und verrät, warum es so gut läuft. Dass sie nach ihrer aktiven Zeit jemals wieder in einer DHB-Funktion tätig werden würde, hätte sie wohl selbst nicht gedacht. Über ihr unrühmliches Ende als Nationalspielerin und warum sich jetzt für sie erneut ein Kreis schließt, erklärt Althaus ausführlich. Freut euch auf ein besonderes Gespräch voller emotionaler Anekdoten von dem „überschwänglichen Emotionsbolzen“, wie sie sich selbst bezeichnet. Wie Althaus als Medienmanagerin der mazedonischen Männer-Nationalmannschaft eine besondere Version von „Mensch, ärgere dich nicht“ entwickelt hat, was sie mit Bennet Wiegert verbindet und warum sie Dirk Nowitzki die Haare schneiden sollte, erfahrt ihr in Folge #140 von „Hand aufs Harz“ mit Anja Althaus. Viel Spaß!

Rettungssport: Früher Schwimmen, dann Rettungsschwimmen...Hier mal Paris bei Olympia, dann mal nach Chengdu zu den WorldGames. Und da wurde Nina Holt quasi der Star der Word Games in China, denn sie hat dort alles abgeräumt, was man abräumen kann. Erst durfte sie die Fahne bei der Eröffnungsfeier tragen, dann holte sie fünfmal Gold und dazu noch drei Weltrekorde! Und jetzt ist sie auch noch in der „Sportstunde“! Ein Leben im Wasser vom Schwimmen zum Rettungssport und wieder zurück. Ringen: Er war Olympiasieger, Weltmeister, Europameister. Er ist eine deutsche Ringer-Legende und aktuell Bundestrainer der griechisch-römischen Ringer Deutschlands: Maik Bullmann! Sechs Athleten wird Bullmann bei der Ringer-WM in Zagreb betreuen. In der "Sportstunde" stellt der Bundestrainer seine Jungs vor und beantwortet auch die wichtigste Frage: wie gut sind denn seine Jungs drauf? Dazu gibt es einen ausführlichen Ausblick auf kommende internationale Sportevents wie die Leichtathletik-WM, die Volleyball-WM und denTriathlon- Ironman in Nizza.. Es gibt den Top der Woche aus der Welt des Handballs und der Flop der Woche ist eine wahre Provinzposse aus Buxtehude. Hier gibt es die Interviews in voller Länge: Apple Podcasts: https://podcasts.apple.com/de/podcast/sportstunde-interviews-in-voller-l%C3%A4nge/id1705390264?uo=4 Spotify: https://open.spotify.com/show/00va1TW4YzTYDCGMpkNMOU Website. https://sportstunde-magazin.de/

Rettungssport: Früher Schwimmen, dann Rettungsschwimmen...Hier mal Paris bei Olympia, dann mal nach Chengdu zu den WorldGames. Und da wurde Nina Holt quasi der Star der Word Games in China, denn sie hat dort alles abgeräumt, was man abräumen kann. Erst durfte sie die Fahne bei der Eröffnungsfeier tragen, dann holte sie fünfmal Gold und dazu noch drei Weltrekorde! Und jetzt ist sie auch noch in der „Sportstunde“! Ein Leben im Wasser vom Schwimmen zum Rettungssport und wieder zurück. Ringen: Er war Olympiasieger, Weltmeister, Europameister. Er ist eine deutsche Ringer-Legende und aktuell Bundestrainer der griechisch-römischen Ringer Deutschlands: Maik Bullmann! Sechs Athleten wird Bullmann bei der Ringer-WM in Zagreb betreuen. In der "Sportstunde" stellt der Bundestrainer seine Jungs vor und beantwortet auch die wichtigste Frage: wie gut sind denn seine Jungs drauf? Dazu gibt es einen ausführlichen Ausblick auf kommende internationale Sportevents wie die Leichtathletik-WM, die Volleyball-WM und denTriathlon- Ironman in Nizza.. Es gibt den Top der Woche aus der Welt des Handballs und der Flop der Woche ist eine wahre Provinzposse aus Buxtehude. Hier gibt es die Interviews in voller Länge: Apple Podcasts: https://podcasts.apple.com/de/podcast/sportstunde-interviews-in-voller-l%C3%A4nge/id1705390264?uo=4 Spotify: https://open.spotify.com/show/00va1TW4YzTYDCGMpkNMOU Website. https://sportstunde-magazin.de/

Rettungssport: Früher Schwimmen, dann Rettungsschwimmen...Hier mal Paris bei Olympia, dann mal nach Chengdu zu den WorldGames. Und da wurde Nina Holt quasi der Star der Word Games in China, denn sie hat dort alles abgeräumt, was man abräumen kann. Erst durfte sie die Fahne bei der Eröffnungsfeier tragen, dann holte sie fünfmal Gold und dazu noch drei Weltrekorde! Und jetzt ist sie auch noch in der „Sportstunde“! Ein Leben im Wasser vom Schwimmen zum Rettungssport und wieder zurück. Ringen: Er war Olympiasieger, Weltmeister, Europameister. Er ist eine deutsche Ringer-Legende und aktuell Bundestrainer der griechisch-römischen Ringer Deutschlands: Maik Bullmann! Sechs Athleten wird Bullmann bei der Ringer-WM in Zagreb betreuen. In der "Sportstunde" stellt der Bundestrainer seine Jungs vor und beantwortet auch die wichtigste Frage: wie gut sind denn seine Jungs drauf? Dazu gibt es einen ausführlichen Ausblick auf kommende internationale Sportevents wie die Leichtathletik-WM, die Volleyball-WM und denTriathlon- Ironman in Nizza.. Es gibt den Top der Woche aus der Welt des Handballs und der Flop der Woche ist eine wahre Provinzposse aus Buxtehude. Hier gibt es die Interviews in voller Länge: Apple Podcasts: https://podcasts.apple.com/de/podcast/sportstunde-interviews-in-voller-l%C3%A4nge/id1705390264?uo=4 Spotify: https://open.spotify.com/show/00va1TW4YzTYDCGMpkNMOU Website. https://sportstunde-magazin.de/

"Die stärkste Liga der Welt." Die Handball-Bundesliga (HBL) gilt international als Benchmark - nicht nur in der Organisation, sondern auch in ihrer Vermarktung. In den vergangenen Jahrzehnten hat sich viel verändert, vor allem seit Corona. Das große Ziel bleibt jedoch gleich: Die klare Nummer 1 hinter dem Fußball werden. Doch ist Dyn dafür der richtige Partner?  Ein Blick auf die Erlösstruktur zeigt: Medienrechte spielen zwar eine wichtige Rolle, entscheidend bleibt aber das Sponsoring (60 Prozent Anteil am Gesamtumsatz). Während sich diese Verteilung kaum verschiebt, wachsen die Dimensionen deutlich: Der Gesamtumsatz betrug zuletzt 250 Millionen Euro (Plus von fast 11 Prozent). Wie konnte die HBL in den letzten Jahren ihren Umsatz nahezu verdreifachen? Wann ist die Umsatzmilliarde realistisch in Reichweite? Und welche Rolle wird KI im Ligabetrieb künftig spielen? Unser Gast Frank Bohmann, HBL-Geschäftsführer Unsere Themen Entwicklung der HBL seit 2003 Draufzahlen beim TV-Vertrag? Damalige Herausforderungen mit DSF Learnings bei der Rechteausschreibung Dyn als Medienpartner Die größten Erlösquellen: Sponsoring, Medienrechte, Merch Archivierungsprobleme: 20.000h auf Videokassetten München bald in der HBL? Ausblick: Umsatzmilliarde Zum Blogartikel: https://sportsmaniac.de/episode509 Unsere Empfehlungen Abonniert unser Weekly Update: https://sportsmaniac.de/wu Unsere Partner (Anzeige) PACE: "Reinventing the Game." Die Spielregeln im Sport werden neu geschrieben. Was Fans von morgen bewegt, warum Frauensport boomt und wie Sport global neu gedacht wird, zeigt das neue Whitepaper The Next Billion Fans von unserem Partner PACE. Jetzt kostenlos downloaden: https://sportsmaniac.de/pace   IST: Als ganzheitlicher Karrierebegleiter veranstaltet die IST-Hochschule am 1. Dezember 2025 ein Talent Recruiting im Rahmen des Kongresses Sport Marke Medien. Im Speed-Dating Format können Talente direkt mit bekannten Unternehmen aus dem Sportbusiness matchen. Alle Infos gibt's hier: https://sportsmaniac.de/talents oder bei Marcel Schumacher: mschumacher@ist.de Unser Kontakt Folge Sports Maniac auf LinkedIn, Twitter und Facebook Folge Daniel Sprügel auf LinkedIn, Twitter und Instagram E-Mail: daniel@sportsmaniac.de Wenn dir gefällt, was du hörst, abonniere uns gerne und empfehle uns weiter. Der Sports Maniac Podcast ist eine Produktion unserer Podcast-Agentur Maniac Studios.

Herzlich Willkommen zu einer neuen Folge SPORTSFREUNDE! Diese Woche tauchen wir tief in die Welt des Handballs ein, denn mein Gast ist kein Geringerer als der ehemalige deutsche Handball-Nationaltorwart Henning Fritz! In 24 Jahren aktiver Karriere hat Henning unglaublich viel gewonnen und noch mehr erlebt. Wir sprechen über die Entwicklung des Handballs und welche Auswirkungen das auf die Spieler hat. Henning bricht eine wichtige Lanze für die Schiedsrichter und teilt ausserdem, welchen Menschen er für was besonders dankbar ist. Macht euch bereit für eine Episode voller packender Einblicke, spannender Anekdoten und ehrlicher Reflexionen. Viel Spass mit der neusten Folge SPORTSFREUNDE! Copyright Intro ...Dieser Podcast wird vermarktet von der Podcastbude.www.podcastbu.de - Full-Service-Podcast-Agentur - Konzeption, Produktion, Vermarktung, Distribution und Hosting.Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen?Dann schaue auf www.kostenlos-hosten.de und informiere dich.Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.Führung beginnt mit Gefühl: Im Podcast Führungsgefühle erfährst du, wie emotionale Intelligenz, Selbstreflexion und neue Leadership-Ansätze echte Veränderung bewirken können. Jetzt entdecken auf www.fuehrungsgefuehle.de.

SoccerForUSPod's Bart Keeler drops by to talk about the latest news to cover the National Teams on both the men's and womens sides with US SoccerWe also look at moments with cards, calls, and handballs that were called (or weren't) this weekend...

Die aktuellsten News aus der Welt des Handballs, kurz und kompakt!Die nächste Folge "FOMtastisch" gibt's am Donnerstag, 07.05.2025, um 5:00 Uhr. Dann mit Noah Beyer vom Bergischen HC!Tägliche Handball-News gibt es übrigens in meinem WhatsApp Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://whatsapp.com/channel/0029Va8iNIb7YSd542MZxC1t⁠⁠⁠⁠⁠⁠⁠⁠⁠

Er ist vielleicht einer, der bei der Aufzählung der Hamburger Handballhelden hin und wieder vergessen wird. Zu Unrecht. Ein echter Kämpfer, wie in den Sprachnachrichten mehrmals betont wird. Matthias Flohr ist zu Gast und spricht wenige Tage vor dem Lidl Final4 mit Moderator Markus Götz ausführlich über seinen Weg. Flohr erzählt, warum der Kontrast nach 12 Jahren beim „HSV Hollywood“ in Hamburg zu 6 Jahre in Balingen genau richtig war und dass die Rückkehr als Trainer gar nicht wirklich geplant war. Der Rheinländer blickt auf sein Jubiläums- und gleichzeitig Premieren-Final4 am kommenden Wochenende als Trainer des HBW Balingen-Weilstetten voraus und rekapituliert den schwierigen Spagat zwischen Final4-Freude und Liga-Alltag. Es geht um die besondere Humorebene, die er mit Jens Bürkle teilt, wofür seine damals 4-jährige Schwester herhalten musste und einen berühmten Kleiderhaken in seiner Stammkneipe. Viel Spaß mit Folge #127 von „Hand aufs Harz“ mit Matthias Flohr. Das offizielle Magazin zum Lidl Final4: https://bit.ly/LF4-Magazin

Surely perfection is better than imperfection. But applying technology to improve decision-making can backfire. Listen as ed-tech innovator Daisy Christodoulou and EconTalk's Russ Roberts talk about the costs of seeking perfection when technology is used to improve refereeing in sports. They also talk about ways to embrace imperfection and how the economist Ronald Coase can help us understand the power of the rules of the game, both in sports and in life.

Max Rushden is joined by Barry Glendenning, Nicky Bandini, and Mark Langdon to discuss the latest Champions League games and look ahead to the weekend's Premier League action. Help support our independent journalism at theguardian.com/footballweeklypod

Was this the week that the much-anticipated jeopardy well and truly arrived in the Champions League? Musa and Ryan chat about some seismic results in Match Day 4, including Milan's win in the Bernabéu to cause even more problems for Real Madrid, Inter's win over Arsenal, Liverpool at the top of another league, two harsh handball calls—and one that was very strange indeed—plus loads more. Hosts: Ryan Hunn and Musa Okwonga Producer: Ryan Hunn Additional Production: Jonathan Fisher Learn more about your ad choices. Visit podcastchoices.com/adchoices

talkSPORT reacts to defeats for The Gunners & Aston Villa in the Champions League, with Tyrone Mings having a moment of madness in Brugge! Hosted on Acast. See acast.com/privacy for more information.

Er ist kein klassischer Lautsprecher, aber dennoch eine der einflussreichsten Personen des deutschen Handballs. Benjamin Chatton spricht an seinem 2. Arbeitstag in seiner neuen Rolle als Teammanager der deutschen Männer-Nationalmannschaft mit Moderator Markus Götz ausführlich über die Tätigkeit beim DHB. Der „Rudi Völler des Handballs“ kennt die Verbandsstrukturen bereits aus seiner vorherigen Rolle als Vorstand Finanzen & Recht. Aber wie sah sein Weg dorthin aus? Begonnen hat alles in Niedersachsen und führte ihn auch immer wieder dorthin zurück. Warum er es trotz einer speziellen Wurftechnik in die Regionalliga schaffte und welche Story ihn mit einem ehemaligen Bundestrainer verbindet, erzählt Chatton im launigen Gespräch. Wer seine Türöffner in die Welt des Handball-Managements waren, welche tollkühne Entscheidung ihn bis heute beeindruckt hat und wie Lemgoer Bekanntschaften in Hannover wiederzusammenfanden, erfahrt ihr in dieser Folge. Viel Spaß mit Folge 119 von „Hand aufs Harz“ mit Benjamin Chatton.

Martin Vilstrup is THE face of Beach Handball. Our fellow Dane is well known for his activities on the beach all around the globe, as he travels from tournament to tournament with club and country. But how did it all begin? Together with host Bengt Kunkel he recaps his career, looks at his first steps in the sand and talks about the people who inspired and formed him.

Gerard shares his thoughts on the state of handballing in the AFL at the moment, and explains how he thinks the rule around handballs should change. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bevor Nikolaj Jacobsen in Paris seine erste olympische Goldmedaille holen will, feiern er und seine Lenette Ende Juni Silberne Hochzeit. Niko berichtet von ziemlich ungewöhnlichen dänischen Traditionen bei diesem Jubiläum und zeigt sich in dieser Stunde Podcast sehr entspannt, sehr humorvoll, sehr offen und sehr meinungsstark. U.a. zur aktuellen Situation bei seinem Ex-Club THW Kiel, zum Stellenwert des Handballs in seinem Heimatland und zum Abschied von Weltstar Mikkel Hansen,. Pflichtprogramm!

In Hamburg steht am Wochenende das Final Four in der European League auf dem Programm, gleich drei deutsche Teams spielen dort um den Titel. Während die Rhein-Neckar Löwen als sehr gefährlicher Außenseiter gelten, reisen die Füchse Berlin mit dem Schwung der erfolgreichen Qualifikation für die Champions League in die Hansestadt. Der Druck scheint vor allem auf der SG Flensburg-Handewitt zu lasten, bei der laut Timo Fleth vom Flensborg Avis Kay Smits zum X-Faktor werden kann. Mit der sportlichen Historie befasst sich mal wieder Erik Eggers von Handball Inside. Dieses Mal geht es um Vlado Stenzel, der vor seiner Zeit als Bundestrainer bei Phoenix Essen sein Glück versuchte und dabei scheiterte. Im Interview der Woche ist die Freude bei Jürgen Prantner derweil groß, denn mit der italienischen Nationalmannschaft konnte er Historisches erreichen. Dank besonders großer Kontinuität scheint es um die Zukunft des Handballs in seiner Heimat überraschend gut bestellt zu sein.

Direkt nach dem Triumpf des SC Magdeburg beim REWE Final4 hat Markus Götz mit einer Institution des deutschen Handballs u.a. über das spektakuläre Finalwochenende um den DHB-Pokal gesprochen! Michael Roth weiß dabei ganz genau wovon er spricht: Als Spieler hat er zweimal den DHB-Pokal gewonnen, als Trainer hat er mit dem diesjährigen Vize-Pokalsieger MT Melsungen am Finalwochenende teilgenommen. „Schorle“ findet nicht nur lobende Worte für den neuen Pokalsieger, sondern gibt auch tiefe Einblicke in sein bewegtes Leben, in dem er auch privat, u.a. mit seiner überstandenen Krebserkrankung, schon einiges durchgemacht hat. Der aktuelle Trainer des Zweitligisten TV Großwallstadt hat viele, teils ungewöhnliche Stationen als Spieler und Trainer hinter sich und dabei zu vielen Weggefährten eine ganz besondere Verbindung aufgebaut. Für die Entdeckung eines Spielers muss ihm übrigens ganz Handball-Deutschland dankbar sein! Viel Spaß mit #109 von „Hand aufs Harz“, spannenden Geschichten aus dem Leben der Roth-Zwillinge und Sprachnachrichten, die „Schorle“ zu Tränen rühren.

Penalty Calls, Handballs and Red Card Duels | Arsenal 2-2 Bayern Munich | Champions LeagueTom presents a daily show on The Gooner Talk covering all the latest Arsenal news, Arsenal transfer news, match reaction, press conferences and much more plus a Q&A session taking questions from the LIVE chat. Get all your Arsenal news now and every day. Links to Fantasy code, Twitter, Instagram, audio-only platforms and our channel membership scheme including entry to the Discord community: https://linktr.ee/TheGoonerTalk Become a member at https://plus.acast.com/s/the-gooner-talk. Hosted on Acast. See acast.com/privacy for more information.

Bis kurz vor Ende des letzten Spiels musste die deutsche Auswahl zittern, bevor das schließlich Ticket für Paris gesichert war. Ein im gesamten Quali-Turnier überragender Renars Uscins war der entscheidende Faktor auf dem Weg zu den olympischen Spielen. Ansonsten offenbarte die DHB-Auswahl, wie schon bei der Heim-Europameisterschaft, Schwächen in der Offensive. Wie die gelöst werden können und wie sich das Team bereits neu aufstellt, dass weiß Thorsten vom Wege vom ARD-Hörfunk. Abseits des Feldes entbrannten zuletzt heftige Diskussionen rund um die Eventisierung die Handballs. Die Liga kam den Fans allerdings nun entgegen und wird spätestens zum Final Four 2025 einige Anpassungen vornehmen. Sven Anker von der Alten Garde aus Flensburg ist positiv überrascht und freut sich über die gelungene Kommunikation. Genau das war zu Beginn für Justin Müller in Dänemark schwer. Auch wenn es ihn im Sommer nach Wetzlar zieht, fühlt er sich dort mittlerweile pudelwohl.

How many handballs does it take before it's classed as handball? That was the question we asked PGMOL over the weekend after West Ham were denied a penalty in the last minute against Burnley because a ridiculous law of the game says that if a player kicks or heads the ball against his own hand, it is not handball. In this particular scenario, the ball hit the Burnley player's head, then his left hand and then his right hand. So we asked, does the second handball cancel out the first? PGMOL's answer was "no." Therefore, how many times does a player need to handball it before it's deemed handball? They couldn't answer that one. James and Will discussed that incident and loads more on this week's pod, before looking ahead to Thursday's Europa League last-16 second-leg against Freiburg and Sunday's visit of Aston Villa. As always, thanks for listening! Remember, if you love what we do, please leave us a nice review on whatever platform you're listening on. It helps us more than you know and allows us to be found by new listeners, helping us grow even more!

Nicht nur aufgrund der sportlichen Bedeutung schauten die Handballfans mit Spannung auf das Duell zwischen dem THW Kiel und den Füchsen Berlin. Denn ein Interview von Hendrik Pekeler hatte nach der deftigen Heimpleite gegen Aalborg in der Champions League für Aufsehen gesorgt. Doch die Zebras schlugen zurück und stürzten, angeführt von einem Domagoj Duvnjak in Galaform, Spitzenreiter Berlin. Tamo Schwarz von den Kieler Nachrichten sieht deswegen eine Trendwende. Auf eine Zeitreise begibt sich das Niederrheinmuseum in Wesel mit einer neuen Ausstellung. Dort wird die Geschichte des Handballs in der Region sowie in Westfalen mit außergewöhnlichen Stücken erzählt. Thomas Ohl ist federführend beteiligt und verrät, auf was man sich bei einem Besuch besonders freuen darf. Im Interview der Woche gibt Rüdiger Jurke, Geschäftsführer des EHV Aue, einen Einblick in sein Seelenleben und die Arbeit bei einem stark abstiegsgefährdeten Zweitligisten.

In der Bundesliga ging es in den vergangenen Tagen mal wieder hoch her, Hannover ließ dabei mit einem Sieg gegen Kiel aufhorchen. Die Zebras schlugen allerdings am Wochenende zurück und konnten zwei Punkte aus Mannheim mit an die Ostsee nehmen. Derweil duellierten sich zwei deutsche Verein im Endspiel des Super Globes, wobei der SC Magdeburg die Füchse Berlin schlug und den Wettbewerb zum dritten Mal in Serie für sich entschied. Stefan Flomm von der Handballwoche ist überall im Bilde. Einen Blick auf die Vergangenheit wirft Erik Eggers in seinem neuesten Werk. Der Mann von Handball Inside beschäftigt sich im "Goldenen Buch des deutschen Handballs" mit kuriosen, spannenden und auch teilweise unbekannten Geschichten, die hierzulande die Historie des Sports prägten. Im Interview der Woche schaut Angie Geschke ebenfalls zurück und gibt offen zu, dass es noch ganz schön in den Fingern juckt. Außerdem geht es darum, ob sie aus ihren Fähigkeiten das Maximum herausgeholt hat.

Der Tag des Handballs hat sich mittlerweile als feste Einrichtung etabliert und auch in München konnte das Event die Massen in die Halle locken. Dazu kamen gute Auftritte der deutschen Teams, sowohl bei den Männern, als auch bei den Frauen. Außerdem verkündeten die DHB-Bosse, dass man sich für weitere Ausrichtungen von Turnieren bewerben wird, als Co-Gastgeber. Vor Ort dabei war dpa-Mann Eric Dobias, der bei Sascha Staat nicht nur das Sportliche einordnet. Seine Premiere als Gast feiert derweil Eric Horn, der für den Bergsträßer Anzeiger über die Flames aus Bensheim berichtet. Die Mannschaft von Heike Ahlgrimm hat sich in den vergangenen Jahren nach und nach zu einem etablierten Erstligisten gemausert, konnte zuletzt Meister Bietigheim ärgern und peilt nun ein Einzug in die Gruppenphase der European League an. Damian Bungart erzählt im Interview der Woche, warum es zum Beispiel dafür bei ihm nie gereicht hat.

Sportliche, aber auch finanzielle Sorgen sind dieser Tage das Kernthema des Handballs. Abstiegskampf ist angesagt bei der HSG Wetzlar, mal wieder. Der Start in die neue Spielzeit verlief mäßig, der Wechsel auf der Bank hin zu Frank Carstens brachte noch nicht den erhofften Schwung. Zumindest erkämpfte sich das Team gegen den TVB Stuttgart in der Schlussphase einen immens wichtigen Punkt. Volkmar Schäfer von der VRM Mittelhessen ist dennoch wenig optimistisch. Das gilt genauso für Volker Koch, der für die Rheinische Post seit einer gefühlten Ewigkeit über Bayer Dormagen berichtet. Der Pharma-Konzern dreht den Geldhahn endgültig ab, die Lage ist bedrohlich. Wie geht es nun weiter? Diese Frage musste auch Timm Schneider beantworten. Dem Geschäftsführer des TV Hüttenberg gelang es durch die Hilfe der Sponsoren und von Spenden die mögliche Insolvenz gerade noch abzuwenden und spricht darüber im Interview der Woche.

Musa and Ryan start with a quick dash around the continent, beginning in Serie A, where José Mourinho obviously saw red as his Roma side grabbed a late win against Monza (03:16). They also discuss Juventus's win at San Siro, another defeat for Union (06:20), wins for the Bundesliga's top five, and much more. They touch on the passing of the great Sir Bobby Charlton (10:26), widely regarded as one of England's greatest players, and then head to the Premier League (12:19). There were great goals, handballs, goalkeeping errors, comebacks, and emphatic score lines, including Aston Villa's 4-1 win over West Ham, Liverpool's Merseyside derby win (28:44), Arsenal's comeback from 2-0 to draw 2-2 against Chelsea (32:47), Spurs going top, and more. Hosts: Ryan Hunn and Musa Okwonga Producer: Ryan Hunn Additional Production: Jonathan Fisher Learn more about your ad choices. Visit podcastchoices.com/adchoices

S2E37 - For the Glory KC is back with the 44th episode of the show. On this week's episode, Sporting Kansas City give us all a brief moment of hope before snatching it away from us. Sheena and I discuss the exciting Sporting KC versus FC Cincinnati game. If you were a neutral, perhaps a Liga MX/Chivas fan scouting these teams, would it have been obvious who was by far the best team in the league and who was on the outside of the playoffs looking in? Not for the first 15 minutes I'm sure, but then it got a little squirrely. We talk the Alan Pulido red card, the multitude of handballs and own goals, a little Khiry Shelton of course and what needs to happen next week. Then, a special guest joins me to talk about the KC Current after months of begging to be on the podcast. You tell me how it went as we break down the Houston Dash game before transitioning to talk about new Brazilian center back Lauren joining the team after the 2023 Women's World Cup. Speaking of the World Cup, we work in a little USWNT talk and of course Messi makes an appearance or two.  Here is a quick rundown of topics (and approximate start times): Sporting KC take us on a wild ride in Cincy - 3:48 USWNT win their World Cup Opener - 34:20 The KC Current smash the Dash - 42:02 Digital Crawl - 51:56 Upcoming Games USWNT versus Netherlands - Wed, July 26th @ 8pm CST KC Current @ Chicago Red Stars - Sat, July 29th @ 7pm SKC II vs. Colorado Rapids 2 - Sun, July 30th @ 6:00pm (Rock Chalk Park) Sporting KC vs. Chivas - Mon, July 31st @ 9pm USWNT vs. Portugal - Tues, August 1st, 2am (stay up after the SKC game!) --- Send in a voice message: https://podcasters.spotify.com/pod/show/fortheglorykc/message Support this podcast: https://podcasters.spotify.com/pod/show/fortheglorykc/support

Gemeckert wird beim SC Magdeburg über die großen Verletzungssorgen nicht, es wird einfach gespielt. Und es werden historische Erfolge gefeiert, denn zum ersten Mal überhaupt hat sich die Truppe von Bennet Wiegert das Ticket für das Final Four der Champions League gesichert. In der Liga sieht es außerdem danach aus, als würde man sich erneut für die Königsklasse qualifizieren. René Miller von der Volksstimme ist ganz nah dran und berichtet von einem Umfeld, das aus dem Häuschen ist. Ein weiterer Höhepunkt des europäischen Handballs steht am Wochenende an, wenn in Flensburg der Titel in der European League ausgespielt wird. Göppingen misst sich dabei mit einem gefährlichen Außenseiter, während Berlin es mit dem Spitzenteam aus Montpellier zu tun bekommt. Björn Pazen blickt mit der Hilfe von Zahlen und Fakten voraus, während Annika Lott im Interview der Woche auf die Veranstaltung der Frauen zurückschaut. Die THC-Spielerin ist alles andere als zufrieden.

Eine echte Institution des deutschen Handballs ist zu Gast bei „Hand aufs Harz“! Jens Schöngarth spricht mit Moderator Florian Schmidt-Sommerfeld ausgiebig über seine Tour durch die Handballwelt, die den großgewachsenen Linkshänder aus Freiburg über Melsungen, Lübbecke, Magdeburg, Göppingen, Hamburg und Flensburg nach Portugal und schließlich zurück in den Süden Deutschlands geführt hat. Der Wintertransfer des HBW Balingen-Weilstetten steht aktuell mit den „Galliern“ kurz vor dem Aufstieg in die LIQUI MOLY HBL! Wie er in Lissabon „vom gestressten Deutschen zum entspannten Südeuropäer“ wurde, was es mit seinem eigenen Hashtag auf sich hat und in welcher Branche der leidenschaftliche Podcaster neben dem Handball Fuß fassen könnte, hört ihr in #90 von „Hand aufs Harz“! Viel Spaß! *Werbung* Informiere dich jetzt auf athleticgreens.com/handaufsharz , teste AG1 völlig risikofrei mit 90 Tagen Geld-zurück-Garantie und sichere dir bei deiner AG1 Erstbestellung einen kostenlosen Jahresvorrat an Vitamin D3+K2 zur Unterstützung des Immunsystems & 5 praktische Travel Packs! Gesundheitsbezogene Angaben zu AG1 und unser Angebot findest du auf: athleticgreens.com/handaufsharz Auf die Bedeutung einer abwechslungsreichen und ausgewogenen Ernährung und einer gesunden Lebensweise wird hingewiesen. Außer Reichweite von Kindern aufbewahren. Nicht geeignet für Kinder und Jugendliche unter 18 Jahren, schwangere oder stillende Frauen. Die angegebene empfohlene tägliche Verzehrmenge darf nicht überschritten werden.

Whilst the result vs the Lions does not reflect the intent of a quicker and more daring style of play, the signs were undoubtedly positive. In this episode, we deep dive into the game, examining where the next area of growth will be. There is plenty of positives coming out of Peel. The quality of the Listeners' questions is outstanding, as per usual, and provides great talking points for the pod!See omnystudio.com/listener for privacy information.

Der Schocker der Woche war garantiert die Niederlage von Magdeburg in Leipzig, doch vor allem die Höhe der Pleite von Melsungen in Berlin gibt zu denken. Die Hessen haben zwar Verletzungssorgen, eine Klatsche mit zehn Toren lässt sich trotzdem nur schwer erklären. Björn Mahr vermutet, dass die Unruhe im Umfeld der Mannschaft überhaupt nicht gut tut. Der HNA-Redakteur ist beispielsweise über die Verpflichtung von Dainis Kristopans verwundert und macht sie mit als Grund aus. Mit einem ganz anderen Thema befasst sich Erik Eggers von Handball Inside. Vor wenigen Wochen ist mit Hansi Schmid einer der ganz Großen des deutschen Handballs nach schwerer Krankheit verstorben. Er war maßgeblich am Aufstieg des VfL Gummersbach bis in die europäische Spitze beteiligt. Zu Gast im Interview der Woche ist Doruk Pehlivan. Der Mann von GWD Minden ist der einzige Türke in der Bundesliga und hat nicht nur deswegen eine Menge spannender Dinge zu erzählen.

Gerade erst hat sich Sascha Staat an den Balaton begeben, da ist Dirk Krampe wieder in die Heimat zurückgekehrt. Doch das hält beide nicht davon ab, sich intensiv über Borussia Dortmund auszutauschen. Denn während der Moderator mal wieder in Diensten des Handballs unterwegs ist, war der RN-Reporter in Marbella hautnah beim BVB-Trainingslager zugegen. Von dort hat er viel Positives zu berichten, wobei die Verletzung eines Stammspielers die Laune der Schwarzgelben ein wenig trübt.

It's an Instant Replay Special Edition! Andrew Wiebe and Charlie Davies sit down for a full length interview with PRO General Manager Howard Webb.

Welcome to the Maddie Birthday Special, Jacob and Maddie discuss Southampton vs. Manchester United and Brentford vs. Everton while goalfests around England rage on! Newcastle also continue to impress while Tottenham stolidly march on in their campaign and Maddie tries (and successfully) works Leicester City into every game even though they were not on the docket. Check out the FPL update at the end of the episode.

NEW! Become a Chronicles Tifoso by joining our Patreon for exclusive patron-only podcast episodes and bonus content coming in 2022! Join us at patreon.com/SerieAChronicles. ****** It's our first Q&A for 2022! Get your questions in for Mina and Nicky for the Serie A Chronicles Q&A show. Each week we answer your questions tweeted to us at @serieAchronpod using the hashtag #ChroniclesQandA. This week's questions: Could you please clarify the Covid Protocols, in particular who has the authority to postpone a match? & Why did Inter have to turn up to Bologna's ground when we all knew that the match wouldn't go ahead? -Sam Innamorati (Australia)  Why has De Ligt been so prone to giving away Handballs? Even if I felt yesterday's one was a bit harsh & he really had no option. But can you point out the reason why he has been like this? Or is it just bad luck? #ChroniclesQandA -Kartik (New Dehli) Do you think Nicolo Rovella on loan at Genoa could be a potential candidate to step into Juve's uninspiring midfield alongside Locatelli? -Dan Wegher (Wales) What makes Roma such an attractive destination for English players lately? -Hardcore Football ****** This episode is sponsored by Calido Media. Talk to the team to discuss your digital strategy to fire up your business, connect to your ideal audience, and communicate your message: calidomedia.com.au We recommend: Riverside.fm online podcast recording studio: We record all audio & video with Riverside. WPX web hosting: 30 seconds support response time 24/7/365 with FREE unlimited website migration and the best hosting infrastructure for the fastest speeds. ****** Tweet us your questions to @serieAchronpod with the hashtag #ChroniclesQandA for our ChroniclesQ&A mailbag show. Links: serieachronicles.com, Patreon, YouTube, Twitter, Facebook, Instagram Please give us a rating and review on Apple Podcasts. Serie A Chronicles is a Media Chronicles production. Digital content and social media by Calido Media. Learn more about your ad choices. Visit megaphone.fm/adchoices