Podcasts about Historical society

Best-selling author Tim Johnston was a master of the thriller. He passed away in May. To mark his passing, we're revisiting a conversation from 2025 with Johnston and author Anna Bruno. We talk about their books 'Distant Sons' and 'Fine Young People' and the art of writing suspense. Then, the Historical Society of Pottawattamie County reopened the Rails West Museum after a year and a half of renovations, where people can explore a historic train depot and train cars. We'll talk to the museum's site manager as well as the site manager of the Squirrel Cage Jail. (This show was originally produced July 21, 2025.)

What do Oscar statues, railroad outhouses, World War I propaganda posters, and 150-year-old graduation photos have in common?You can find them all at the Saunders County Historical Society.In this episode of Chamber Chat, Kate and Kat record from their brand-new "home office" inside the Saunders County Historical Society Museum and sit down with Erin Hauser, curator of the Saunders County Historical Society, to talk about preserving local history, uncovering fascinating artifacts, and why this hidden gem deserves a spot on your summer bucket list.Whether you're a lifelong Saunders County resident or new to the area, you'll walk away with a new appreciation for the stories hiding right in our own backyard.The history of the Saunders County Historical SocietyWhy the museum has grown to 10 buildingsCurrent exhibits and what's new this summerHow artifacts are donated and catalogedThe surprising stories behind everyday objectsA look at World War I exhibits and local connectionsWeston's 150th Anniversary displayThe blueprint for a railroad outhouse (yes, really!)Upcoming events including the annual BBQ fundraiser, Lunch & Listen programs, and more

Kanisorn Wongsrichanalai, Chief Historian at the Massachusetts Historical Society--America's first and oldest state historical society--hosts Ian and Tiffany for this special road show episode about the creation of the oldest historical society in the United States. 

This week on the Long Island Tea Podcast, Michael is filling in for Sharon as he and Stacy celebrate Pride Month, share exciting events happening across Long Island, and catch up on some recent adventures. Michael recaps a day spent filming with the Discover Long Island social team in Port Jefferson, while Stacy shares highlights from the HIA Trade Show alongside the Discover Long Island team. They also tackle an important Long Island food debate: should a lobster roll be served hot with butter or cold with mayo? From honoring Long Island-raised activist Brenda Howard, whose impact helped shape a global movement, to exploring local history, summer traditions, family fun, and community celebrations, this episode is packed with the people, places, and stories that make Long Island such a special place to live, visit, and explore. #ShowUsYourLongIslander This week we're spotlighting Brenda Howard, the Long Island-raised activist known as the "Mother of Pride." After participating in the 1969 Stonewall uprising, Brenda helped organize the first Christopher Street Liberation Day March, now recognized as the world's first Pride parade. Her lifelong dedication to LGBTQ+ rights, inclusion, and activism helped lay the foundation for Pride celebrations around the world and left a lasting impact on generations to come. Show us YOUR Long Islander by sending us a DM or emailing spillthetea@discoverlongisland.com. #PrideMonthOnLongIsland We're highlighting several upcoming Pride celebrations happening across Long Island, including the Long Island Pride Parade, Concert & Festival in Huntington Village, the North Fork Pride Parade & Festival in Greenport, and the iconic Fire Island Invasion of the Pines taking place this July 4th weekend. Learn more and stay up to date on Pride events and celebrations at discoverlongisland.com. #RevolutionaryRoots This week we're featuring the Mather House Museum in Port Jefferson. Operated by the Historical Society of Greater Port Jefferson, the museum preserves the area's rich maritime and shipbuilding history through exhibits, artifacts, historic buildings, and stories that showcase how Port Jefferson evolved from a working harbor town into the vibrant waterfront village it is today. #LongIslandLife We're also talking about the return of Music on Main in Farmingdale, one of Long Island's favorite summer traditions, bringing live music, dining, dancing, and community celebrations back to Main Street throughout the summer. Plus, Regal's Summer Movie Express is offering families affordable movie outings all summer long, and Adventureland is introducing exciting new attractions, including Wave Twister and the return of the beloved Ram pirate ship ride. #WildThingsOfTheWeek Eleven ducklings were safely rescued from a storm drain by local animal rescuer John DeBacker. After a careful rescue effort and a happy reunion with their mother, the duck family was guided safely to a nearby canal where they swam away together. #ThisWeekendOnLongIsland Friday, June 5 Bay Shore Farmers Market "Just Powers: Long Island Biennial 2026" at the Heckscher Museum of Art Rooftop Lounge DJ Party at RUMBA Three Village Farmers & Artisans Market Saturday, June 6 Art in the Parking Lot: Fine Art & Craft Fair Billy Joel Symposium at the Long Island Museum and Entertainment Hall of Fame Lavender Festival & French Market at Waterdrinker Family Farm Sunday, June 7 Atlantic Wind Symphony High School Senior Awards Concert Bridgerton Inspired High Tea at Oheka Castle Revolutionary Tea Party at the Sag Harbor Whaling Museum For more events and things happening all across Long Island, please visit discoverlongisland.com/events. Connect With Us Instagram: @longislandteapodcast TikTok: @longislandteapodcast YouTube: Discover Long Island YouTube Facebook: Long Island Tea Podcast Facebook X: @liteapodcast Email: spillthetea@discoverlongisland.com Shop: Discover Long Island Shop Hosted on Acast. See acast.com/privacy for more information.

Colin is on the pod as we discuss his journey from the islands of Scotland to supporting The Strokes on their first UK tour and much more.Colin MacIntyre AKA Mull Historical Society releases a new album on May 29th. It is his 10th LP and the second in his collaborative author series following on from previous record “In My Mind There's A Room” in 2023. This brand new collection of songs, “In My Mind There's A Photograph', will feature lyrical contributions from a panoply of world-leading authors, all of whom were asked to reflect on a single significant photo to them. With Colin playing the ‘Elton to their Bernie', coupling his musical idiosyncrasies to their affecting words, together they have created 12 songs of vivid photographic realisation and a very real emotional resonance.The author collaborators on ‘In My Mind There's A Photograph' are best-sellers, Pulitzer, Booker, Costa, Women's Prize & Saltire Award-winners, including: Irvine Welsh, Sir Alexander McCall Smith, Dan Richards, Ali Smith, Len Pennie, Jehan Bseiso, Louise Welsh, Irenosen Okojie, Paul Lynch, Colum McCann, Yiyun Lee & Alan Johnson.Alongside the album's release in May, 2026 finds Colin in the most creative and prolific form of his career. An established author in his own right, MacIntyre's fifth book, and the second in his Mull Mysteries Crime series, ‘An Island Burning', came out in April on Black & White Publishing/Bonnier Books. Elsewhere, his multi-genre musical, ‘Culloden', for which he has written the script, book and music, also goes into pre-production this year. Plus, with the 25th anniversary of his Gold-selling, album-of-the-year-polls-topper, debut ‘Loss' coming around, expect further news on some special anniversary plans…In the meantime, to support the release of “In My Mind There's A Photograph” and his new novel - Colin recently announced “An Evening With…” tour, which will include songs, stories, readings and Q&A with special guests as follows:AN EVENING WITH… MULL HISTORICAL SOCIETYJUNE4 - LONDON St Pancras Old Church10 - TOBERMORY, ISLE OF MULL Aros Hall11 - STIRLING Tolbooth12 - GLASGOW King Tut's13 - EDINBURGH La Belle AngeleSEPTEMBER11 - HEBDEN BRIDGE Trades15 - BIRMINGHAM Hare & Hounds 216 - READING South Street Arts Centre17 - MANCHESTER St Michael's18 - CAMBRIDGE Storey's Field Centre19 - SOUTHAMPTON The Joiner's Arms22 - BRISTOL The Wardrobe TheatreTickets on general sale now from:http://mullhistoricalsociety.com/------22 Grand Pod is on Patreon: https://www.patreon.com/22grandpodOff the back of the main pod, we are creating Patreon only bonus content. For £3 a month you will get:The 00's Deep Dive: Taking a look back at the likes of the Stalking Pete Doherty documentary and going through them in painful detail. As well as going through NME Awards from back in the day and discussing what happened.My Favourite 00's Songs: Inviting patrons and other guests to come on the podcast to talk about their favourite songs, albums or moments from back in the day.Legend or Landfill: We go through NME's top 10 albums of each year and see if we think they are indeed Legendary or for the Landfill.Fans Stories: Talking to people about their memories and opinions on all things 00's.Unsigned Stories: Chatting with bands that didn't quite 'make it' in terms of signing that elusive record deal.Patrons will also get early access to any main pod episodesMerch etc: https://www.redbubble.com/people/22grandpod/shop?asc=uAlso check the YouTube channel for extended video versions of the interviews and much more: https://bit.ly/3Ts7Wu1And 22 Grand Pod on Islington Radio: https://www.mixcloud.com/IslingtonRadio/playlists/22-grand-pod/ Hosted on Acast. See acast.com/privacy for more information.

On this episode of the Hays Post Podcast, news reporter Tony Guerrero visits with Ellis County Historical Society Amanda Rupp about Kinderfest on June 13 and auditions for the sesquicentennial heritage play, Josie's Gift.   Listen Here

Recently the Gerringong and District Historical Society hosted celebrated 100 years since the first listing of the Werri Beach Estate, with a book, an exhibition at GLAM and a walking tour.  President of the Gerringong and District Historical Society, Geoff Webb, shared the story of that journey with the Kiama Historical Society at their May meeting. Recorded 6.5.26KCR: live streaming at kcr.org.au or via the Kiama Community Radio App. Contact us: admin@kcr.org.au

Command Sergeant Major (Retired) Samuel P. Yudin recently retired from the California Army National Guard and is president of the Jewish American Military Historical Society. Co-hosts: Jonathan Friedmann & Joey Angel-Field Producer-engineer: Mike Tomren The Jewish American Military Historical Societyhttps://jewishmilitary.org/ Samuel P. Yudin Awardhttps://alephmilitary.org/2025-csm-samuel-p-yudin-awards-presented-to-outstanding-recipients/ Amusing Jews Merch Storehttps://www.amusingjews.com/merch#!/ Subscribe to the Amusing Jews podcasthttps://www.spreaker.com/show/amusing-jews Adat Chaverim – Congregation for Humanistic Judaism, Los Angeleshttps://www.humanisticjudaismla.org/ Jewish Museum of the American Westhttps://www.jmaw.org/ Atheists United Studioshttps://www.atheistsunited.org/au-studios

Derby is celebrating 350 years! So it's only natural that Kellie Santiago from the Derby Historical Society takes part in the WICC Brown Roofing Melissa In The Morning Diner Tour to talk about some of the history of Derby!

On this episode of Sports and Life, WSFI's AJ Shaw is joined by Jim Lefevbre, the executive director of the Knute Rockne Historical Society. Jim is also an author and a columnist.

 Did you know that Albert Einstein's only home in the United States was in Princeton, New Jersey, where he lived for 22 years? At the Historical Society's museum, you can come face-to-face with Einstein's personal furniture and belongings, including his famous ink-stained desk. Explore the Historical Society's rare Einstein collections and discover his profound scientific, cultural, and humanitarian impact.Einstein's house at 112 Mercer Street in Princeton stands as a testament to his legacy. The Historical Society also offers “The Life of Albert Einstein,” an outreach program available to schools, libraries, senior centers, and clubs.Albert Einstein was born on March 14, 1879, in Ulm, Germany. Shortly after, his family moved to Munich, where he began his education at the Luitpold Gymnasium. The family later relocated to Italy, and Einstein continued his studies in Aarau, Switzerland. In 1896, he entered the Swiss Federal Polytechnic School in Zurich to train as a teacher in physics and mathematics. After earning his diploma in 1901 and acquiring Swiss citizenship, Einstein worked as a technical assistant at the Swiss Patent Office, where he produced much of his groundbreaking work in his spare time.Einstein received his doctorate in 1905 and soon began his academic career, holding positions in Berne, Zurich, and Prague. In 1914, he became Director of the Kaiser Wilhelm Physical Institute and Professor at the University of Berlin. He remained in Berlin until 1933, when he emigrated to America for political reasons and accepted a position as Professor of Theoretical Physics at Princeton. https://princetonhistory.org/discover-albert-einstein/http://www.yourlotandparcel.org

The May, 2026 episode of "Crossroads of Rockland History" began streaming on Monday, May 18, on all major podcast platforms and here on the HSRC website.In this episode, we revisited an interview from 2011 with the historian and author Robert A. Mayers (1930-2025) about his book The War Man: The True Story of a Citizen-Soldier Who Fought from Quebec to Yorktown. The book offers a unique opportunity to follow the course of the American Revolution through the eyes of a front-line volunteer from Haverstraw, NY.In 1775, the first year of the American Revolution, Congress made an appeal for troops. The resulting army of citizen-soldiers began what for many would be more than five years of battle and deprivation. Their consolation, however, was that they would ultimately defeat the most powerful army of the age and win independence for the new country of America. John Allison, a New York farmer, answered the call to arms in 1775, joining the Continental Army's 3rd New York Infantry. Allison was surrounded by likeminded volunteers, yet all were equally unprepared for campaigning. Despite the lack of training, equipment, and clothing, Allison and the rest of his company found themselves marching toward Quebec knee-deep in snow as part of the unsuccessful American invasion of Canada.So begins the remarkable story of the wartime experiences of a foot soldier of the American Revolution. Using letters, muster rolls, orderly books, service records, and oral family history, Robert Mayers reconstructs the campaign life of John Allison. What makes his life remarkable is that he participated in many key events across the colonies for the duration of the war. Allison fought at the gates of Montreal, the battle of Fort Montgomery on the Hudson—where most of his company was either killed or went missing—the decisive Sullivan-Clinton operation against the Iroquois, endured the bitter winter at Morristown, New Jersey, and helped man the frontline at the American victory at Yorktown, Virginia. During Allison's eight-year military career, he survived numerous skirmishes and battles across the colonies, was promoted to the rank of corporal, and returned home a local hero.Crossroads of Rockland History, a program of the Historical Society of Rockland County, starts streaming new episodes on the third Monday of each month at 10am.   From October 2010 to May 2025, the program aired after the morning show on WRCR radio 1700 AM and www.WRCR.com. Join host Clare Sheridan as we explore, celebrate, and learn about our local history, with different topics and guest speakers every month. Our recorded broadcasts are also available for streaming on all major podcasts platforms and at our website.The Historical Society of Rockland County is a nonprofit educational institution and principal repository for original documents and artifacts relating to Rockland County. Its headquarters are a four-acre site featuring a history museum and the 1832 Jacob Blauvelt House in New City, New York.www.RocklandHistory.org

The Rexburg-Madison County Historical Society recently started a newsletter called “Rexburg: Our City, Our Stories.” The community can sign up to receive the newsletter and submit stories.

Melissa welcomed the Director of the Wilton Historical Society, Nick Foster, to the WICC Brown Roofing Melissa In The Morning Diner Tour. They talked about what's going on with the socitey and some events going on.

Send us a text message and tell us your thoughts.Museums don't just preserve history. They decide which stories become a nation's memory and which stories get buried under polite silence. I'm joined by Kevin Farmer, Deputy Director of the Barbados Museum and Historical Society, to talk about Caribbean museums as real tools of nation building, cultural heritage, and post-independence identity. We start by tracing the roots of colonial museums and collections built to explain the Caribbean to Europe, often without listening to Indigenous knowledge or acknowledging the realities of slavery, resistance, and survival. From there, we move into the radical energy of the post-1960s period, when new scholars, artists, national galleries, and cultural movements helped reshape what counted as “our” history and “our” creativity across the region. Then we get practical about what museums still need to fix: whose voices were pushed aside, how co-curation and community collaboration can change exhibitions, and why documenting migration and labor history is urgent before firsthand accounts disappear. We also dig into decolonizing museums through provenance work and repatriation, and how technology can help connect Caribbean stories across borders and the diaspora. Kevin Farmer is currently Deputy Director of the Barbados Museum and Historical Society (BMHS). As Deputy Director of the Barbados Museum, he has the responsibility for museum exhibition programming and capital campaign fundraising. He holds a Master's degree in History (Heritage Studies) from the University of the West Indies, Cave Hill, Barbados, and has lectured in Archaeology at the Department of History at the University of the West Indies, St. Augustine, Trinidad and taught at the UWI Cave Hill in their MA Heritage Studies program.  His research interests include the creation of cultural identity in post-colonial states, the role of museums in national development, the management and curation of archaeological resources, and the role of heritage in national development. Support the showConnect with Strictly Facts -  Instagram | Facebook | Twitter | LinkedIn | YouTube | Website Looking to read more about the topics covered in this episode? Subscribe to the newsletter at www.strictlyfactspod.com to get the Strictly Facts Syllabus to your email!Want to Support Strictly Facts?Rate & Leave a Review on your favorite platformShare this episode with someone or online and tag usSend us a DM or voice note to have your thoughts featured on an upcoming episode Donate to help us continue empowering listeners with Caribbean history and educationProduced by Breadfruit Media

Philip Teresi welcomes the talent powering the return of Valley Legends, The Legacies Continue, Elizabeth Laval & Mark Standriff are in studio at KMJ. Elizabeth Laval of the Historical Society will craft the vignettes which will be brought to life by the incomparable Mark Standriff, a highly regarded stage actor with an expressive voice ideal for storytelling. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Philip Teresi welcomes the talent powering the return of Valley Legends, The Legacies Continue, Elizabeth Laval & Mark Standriff are in studio at KMJ. Elizabeth Laval of the Historical Society will craft the vignettes which will be brought to life by the incomparable Mark Standriff, a highly regarded stage actor with an expressive voice ideal for storytelling. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

In this episode, Matt talks to Ralph Montgomery, President, Rochester Historical Society about the museum and its artifacts, recent aquisitions, and upcoming events. To learn more about the Rochester Historical Society and Museum, visit www.rochesternh.gov/history, call (603) 330-3099, or email rochesterhist@gmail.com.

In Focus: 04/26/26 - Smith County Historical Society - Andy Bergfeld and Garnett Brookshire

In Focus: 05/17/26 - Smith County Historical Society - Andy Bergfeld and Garnett Brookshire

At the April 2026 meeting of the Kiama Historical Society Stuart Richards spoke about the project he has been working on for 5 years to install Heritage panels in the township of Jamberoo to share with the public the important history of the region. He was introduced by Sue Eggins, president of the Kiama Historical Society. Stuart Richards spoke to Lee Cordner on KCR's morning program ahead of the Historical Society meeting to give some background to his involvement and the history of Jamberoo. KCR: live streaming at kcr.org.au or via the Kiama Community Radio App. Contact us: admin@kcr.org.au

The April episode of "Crossroads of Rockland History" began streaming on Monday, April 20, 2026 at 10:00am, on all major podcast platforms and on the HSRC website.Most people don't know Nat Fein's name—but they know his work. Fein, who lived in Tappan for many years, captured one of the most iconic images in American sports history: Babe Ruth's final appearance at Yankee Stadium, a photograph that earned Fein the 1949 Pulitzer Prize and became known as "Babe Ruth Bows Out." (The actual title of Fein's photograph is "#3 Bows Out.")Host Clare Sheridan welcomed journalist and filmmaker Frank LoBuono to discuss his documentary Nat Fein: A Talent for Living - The Man Behind an Iconic Photograph. The documentary tells the story of a self-made photojournalist working during the golden age of journalism, whose career at the New York Herald Tribune earned him more New York Press Photographers Association awards than any of his peers. Through interviews with leading experts from AP, Time Life, and journalism history, the film explores Fein's lasting influence on generations of photographers.More than a photographer, Fein was a singer, an artist, and a person who brought joy to others—a man who truly had a talent for living. This is his remarkable and largely untold story.About the filmmaker: Rockland County's Frank LoBuono is a journalist with more than forty years of experience in the television news profession. He writes a column for Nyack News and Views and hosts a podcast on Hudson River Radio.Crossroads of Rockland History, a program of the Historical Society of Rockland County, starts streaming new episodes on the third Monday of each month at 10am.   From October 2010 to May 2025, the program aired after the morning show on WRCR radio 1700 AM and www.WRCR.com. Join host Clare Sheridan as we explore, celebrate, and learn about our local history, with different topics and guest speakers every month. Our recorded broadcasts are also available for streaming on all major podcasts platforms and at our website.The Historical Society of Rockland County is a nonprofit educational institution and principal repository for original documents and artifacts relating to Rockland County. Its headquarters are a four-acre site featuring a history museum and the 1832 Jacob Blauvelt House in New City, New York.www.RocklandHistory.org

Greg and Dan talk with Chris Setti, CEO of the Greater Peoria Economic Development Council and Liz Klise, Executive Director of the Peoria Historical Society, about the upcoming Hidden Peoria happening May 2nd & 3rd from 11:00 AM - 5:00 PM. They highlight Peoria’s rich architectural history and diversity, and how the event gives attendees exclusive, behind-the-scenes access to unique buildings across the city. Liz also shares the mission of the Historical Society and why preserving and showcasing local history matters. For more information and tickets, visit www.peoriahistoricalsociety.org or call their office.See omnystudio.com/listener for privacy information.

Executive Director of the Rice County Historical Society Dave Nichols discusses the upcoming Riverside Rendezvous & History Festival, happening May 16-17 at North Alexander Park in Faribault. 

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

Lauren Lockhart, Executive Director of the La Jolla Historical Society, discusses the Society's innovative historic preservation, and how arts and culture drive community engagement. Lockhart chats about the Society's 27th Annual Secret Garden Tour fundraiser, the Space Maker exhibition and its "Growing Together Family Festival." Discover how interdisciplinary exhibitions, school partnerships, and family festivals create meaningful ROI for purpose-driven leaders. Listen Where You Live!About Spotlight and Cloudcast Media  "Spotlight On The Community" is the longest running community podcast in the country, continuously hosted by Drew Schlosberg for 20 years.  "Spotlight" is part of Cloudcast Media's line-up of powerful local podcasts, telling the stories, highlighting the people, and celebrating the gravitational power of local.   For more information on Cloudcast and its shows and cities served, please visit www.cloudcastmedia.us. Cloudcast Media | the national leader in local podcasting.   About Mission Fed Credit Union  A community champion for over 60 years, Mission Fed Credit Union with over $6 billion in member assets, is the Sponsor of Spotlight On The Community, helping to curate connectivity, collaboration, and catalytic conversations.  For more information on the many services for San Diego residents, be sure to visit them at https://www.missionfed.com/

On the Overthinking It Podcast, we tackle Fackham Hall, the aristocrat-skewering romp inspired by Downton Abbey, now streaming on HBO Max. Episode 926: Historical Society for the Re-Enactment of “Who's On First” originally appeared on Overthinking It, the site subjecting the popular culture to a level of scrutiny it probably doesn't deserve. [Latest Posts | Podcast (iTunes Link)]

Travels With Randy Route 66 Episode 11 is here! Oklahoma Part 2 - Who Is The Modern Day Will Rogers? Route 66 and Round Barns The podcast hosts discussed their travels along Route 66, specifically focusing on Oklahoma and approaching Tulsa. They explored the history of round barns, with Beth explaining that the circular shape was built to withstand tornadoes and provide space for barn dances. The conversation included personal anecdotes about barn dances from Bubba's experience at University of Illinois and a discussion about Sadie Hawkins dances, with the hosts noting they would need to ask Beth about the origin of Sadie Hawkins. Route 66 Oklahoma Landmarks Discussion Bubba and Randy discussed historical landmarks along Route 66 in Oklahoma, including the Arcadia Round Barn, which was built in 1898 for tornado resistance. They explored the history of small towns along the route, including Wellston, which experienced a legal challenge due to a realignment that bypassed the town. Randy noted that while Wellston has a notable dinosaur statue, it is not on the realigned Route 66, and advised travelers not to miss any significant sights by skipping the town. Route 66 Centennial Planning Discussion The discussion focused on Route 66, with participants comparing different states' implementations of Route 66 signage and experiences. They noted Oklahoma's successful coordination through their Historical Society, while Texas was criticized for lacking consistency. The main news shared was that their podcast had received certification from the federal Route 66 Centennial Commission, allowing them to use the official Route 66 shield in their materials. They discussed creating a calendar to showcase the various events planned for Route 66's 100th anniversary and agreed to reach out to local historical societies for event information to share with their community. Photography Planning and Techniques Discussion Randy discussed plans to photograph Chandler and Davenport, mentioning a bowling alley with old gas station logos and plans to take evening shots to capture neon signs. The conversation then shifted to photography techniques, where Randy explained his practice of removing people and power lines from photos to focus on the subject. The discussion concluded with a debate about AI-generated photography and content, with both speakers agreeing that while AI can enhance photos, using it to create misleading content is problematic. Route 66 Travel Journey Discussion The discussion focused on a Route 66 travel journey, with detailed descriptions of stops including Tammy's Roundup Cafe in Davenport and the Rock Cafe in Stroud, which was inspired by the character Sally Carrera from the movie Cars. The conversation highlighted architectural features along Route 66, particularly the Googie style, and included a brief exchange about Art Deco and Streamline Modern design elements. The discussion ended with plans to continue exploring additional Route 66 locations in future episodes. Route 66 Drive-In Theater Discussion Randy discussed Oklahoma's Route 66, highlighting the state's numerous small towns and the challenges of following the original 1926 route, which is often dirt or abandoned. They described visiting a renovated drive-in theater in Sepulpa, which has been updated with Art Deco styling and offers accommodations like Airbnb trailers. Bubba shared his own memories of drive-in theaters, including seeing movies like Six Pack with Kenny Rogers and Herbie the Love Bug, and expressed interest in potentially renovating a drive-in to make it more modern and appealing to younger generations. Route 66 Museum Visit Discussion Randy shared his experience visiting the Heart of Route 66 Auto Museum in Sepulpa, Oklahoma, highlighting the town's efforts to preserve its Route 66 history and charm. Sepulpa, with a population of about 23,297, is situated southwest of Tulsa and has become Randy's favorite town along the route due to its well-maintained buildings and Route 66 attractions. Bubba inquired about Sadie Hawkins, leading to an explanation of the character's origin in the comic strip "Lil Abner" and how the tradition of Sadie Hawkins dances emerged. The conversation also touched on the Joad family from "The Grapes of Wrath" and their journey along Route 66. Tulsa Route 66 Experience Randy discussed his experience traveling through Tulsa on Route 66, noting how the city maintained better historical references to the route compared to other larger towns they had visited. He highlighted the well-preserved bridge over the Arkansas River, which now serves as a walking bridge, and the Cyrus Avery Park that celebrates the "father of Route 66." Randy shared plans to share photos from their visit, including a statue depicting the transition from horse-drawn carriages to cars, which symbolized the impact of Route 66 on small towns. Route 66 Tulsa Coverage Plans The discussion focused on Route 66 travel experiences in Tulsa and upcoming coverage plans. Randy shared details about exploring different Route 66 alignments in Tulsa, recommending the modern alignment (26 to 36) for efficiency or both routes if time permits, as the alternative route creates a longer 10-15 mile loop. Key stops discussed included the Blue Whale in Catoosa (built in 1972), Claremore's connection to Will Rogers, and plans to cover Chelsea and other towns before reaching the Kansas border. Randy also mentioned plans to share photos from these locations later in the week and upcoming coverage of the White Oak to Commerce section. Travel and Podcast Discussion Randy and Bubba discussed their recent travels, particularly focusing on Randy's visit to Chelsea, Oklahoma, where he searched for a mural under a bridge but was unable to find it. They also explored the historical connections between Will Rogers and Gene Autry, and debated who might be the modern-day equivalent of Will Rogers in terms of universal appeal and talent. The conversation concluded with updates about their podcast "Travels with Randy," which now has nearly 33,000 members on Facebook, and they discussed potential future content including exploring the origin of the term "cougar."   SO. MANY. PHOTOS - Come join the conversation on Facebook with our 33,000 friends! https://www.facebook.com/travelswithrandypodcast Have a great idea for the guys?  Want to sponsor us?  Want us to sell something National Park or Route 66 related? Want to be a guest? Want to pay for both of us to go to Alaska? Want me to stop asking questions?   bubba@travelswithrandypodcast.com !!

(00:00:00) Jack Graham—Executive Director with the Keystone Marker Trust—specializes in preserving Pennsylvania’s historic cast‑iron keystone markers, which once stood at entrances to towns and along bridges across the state. Beginning in the 1920s, the Pennsylvania Department of Highways installed these distinctive blue‑and‑gold markers at nearly every community large enough to have a post office. Although thousands once existed, only a small number remain today. The Historical Society of Perry County is hosting Jack for a presentation on the markers’ history, significance, deterioration, and the ongoing work to restore and protect them. (00:22:23) Gettysburg College has announced the addition of three new women’s varsity sports: Women’s Wrestling – launching Fall 2026 as the 25th varsity sport Women’s Acrobatics & Tumbling – debuting in 2027–28 Women’s Flag Football – debuting in 2027–28 These are the first new varsity programs since women’s golf in 2000–01. The new additions strengthen Gettysburg’s nationally competitive Division III athletics program, which ranked 29th nationally in the Learfield Directors’ Cup last year.Support WITF: https://www.witf.org/support/give-now/See omnystudio.com/listener for privacy information.

A little-known chapter of County Clare's history is being brought to light in a new book and lecture this week. Rita McCarthy, a Clare-based social historian, has spent years researching the County Clare Nursery—a mother and baby home that operated from 1922 to 1932 in Kilrush. Her book, Forgotten Lives, uncovers the experiences of unmarried mothers and their children in the early years of the Irish Free State. Rita spoke to Alan Morrissey on Thursday's Morning Focus to discuss her research and the stories of those whose lives were largely hidden from history.

This episode began streaming on Monday, March 16, 2026. On this episode we turned our attention to the new exhibition at the Haverstraw Brick Museum, “The Remarkable Landscape Design of Mary Mowbray-Clarke.”The museum's Executive Director Rachel Whitlow and Educator Luke Spaltro joined host Clare Sheridan for a preview of this interesting and informative exhibition. They will also share the Brick Museum's plans for the future and how Mowbray-Clarke's Dutch Garden (New City) served as inspiration for its architectural design.  A pioneer in every sense of the word, Mary Mowbray-Clarke's story and contributions to the fields of preservation, art education, and landscape design continue to have a lasting impact today. As the mother of the modern arts movement, she organized art exhibitions, ran an influential bookstore, and became the only known female foreman of a WPA landscape design project.  The Haverstraw Brick Museum is dedicated to preserving the cultural and historical past of the Village of Haverstraw and the vibrant brick industry that created it. The Haverstraw Brick Museum and Center for Historic Preservation is located at 12 Main Street, in the Village of Haverstraw, NY The Museum is open on Saturdays and Sundays 1:00-4:00 and BY APPOINTMENT 10:00-4:00 Tuesday, Thursday & Friday. They have a suggested donation of $6.00. We appreciate your support. More than ever, we are grateful to have such a wonderful and supportive community.  Their web address is HaverstrawBrickMuseum.org.Crossroads Episode 116 also featured Mary Mowbray-Clarke and the Dutch Garden with an interview with her biographer Justin Duerr.Crossroads of Rockland History, a program of the Historical Society of Rockland County, starts streaming new episodes on the third Monday of each month at 10am. From October 2010 to May 2025, the program aired after the morning show on WRCR radio 1700 AM and www.WRCR.com. Join host Clare Sheridan as we explore, celebrate, and learn about our local history, with different topics and guest speakers every month. Our recorded broadcasts are also available for streaming on all major podcasts platforms and at our website. The Historical Society of Rockland County is a nonprofit educational institution and principal repository for original documents and artifacts relating to Rockland County. Its headquarters are a four-acre site featuring a history museum and the 1832 Jacob Blauvelt House in New City, New York. www.RocklandHistory.org

The Indiana Historical SocietyEstablished on December 11, 1830, the Indiana Historical Society is the oldest state historical society west of the Allegheny Mountain and one of the oldest in the United States. The principal founder of the Society was a man named John Hay Farnham. A native of Massachusetts, Farnham migrated to Jeffersonville, Indiana in 1819. He became one of the state's most prominent men and led the establishment of the Indiana Historical Society on December 11, 1830. The society elected War of 1812 hero Benjamin Parke as the Organization's first President. The Society moved into its current home in 1999 where it showcases the wealth of Indiana's history. To see the entire video, click the link to the Mossy Feet Book's You Tube Channel. From the Book East Central Indiana Day Trips The Author's WebsiteThe Author on LocalsThe Author on FacebookThe Author on TwitterThe Author on RumbleThe Author on YouTubeThe Author's Amazon Page

Dot Newton Wanneroo And Districts Historical Society I have been trying unsuccessfully to locate a photo of a Mile Peg. Many old photos of the buildings located within the Wanneroo/Wanneru district had an address as 12 Mile peg etc. None show the peg. If Anyone has any please contact us.See omnystudio.com/listener for privacy information.

The story of the Carnegie Library in Patchogue is a great case study in library history. The village started with an association library in the late 1800s, a subscription-based collection of books that floated between stores and offices and languished for lack of funds. Then the women's suffragist organization Sorosis spearheaded the effort to turn the neglected collection into a New York State-chartered public library by 1900. The next leap was a $10,000 donation (later raised to $15,000) from steel magnate and library philanthropist Andrew Carnegie. The money funded the construction of a neo-classical building on Lake St. that brought state-of-the-art library service to the people of Patchogue. However, by the end of the 20th century the public library had moved down the block, Briarcliff College had come and gone, and the Carnegie building sat empty, soon endangered by looming development. The story has a happy ending as the building now sits at the corner of West Main St. and West Ave, serving as a vibrant teen center and a museum for the Greater Patchogue Historical Society. How did that happen? Listen to Patchogue librarians Jessi Bouchelle and Gary Lutz, along with the Historical Society's Steve Lucas, tell the tale. Further Research Teen Center at the Patchogue Carnegie Library Patchogue Medford Library History Greater Patchogue Historical Society Carnegie Libraries Across America Van Slyck, Abigail A. "" The Utmost Amount of Effectiv [sic] Accommodation": Andrew Carnegie and the Reform of the American Library." The Journal of the Society of Architectural Historians 50, no. 4 (1991): 359-383. Intro Music: https://homegrownstringband.com/ Outro music: Capering by Blue Dot Sessions CC BY-NC 4.0

Host Craig Larsen talks with Sue Polk and Merry Logan from the Episcopal Church of the Redeemer about their upcoming pancake supper and other church events.   Next Craig talks with Hope Benedict, Michael Crosby and Suzy Avey  from the Historical Society and Sacajawea Center about upcoming programs.  

The February episode of "Crossroads of Rockland History" started streaming on Monday, February 16, at 10 am.On this episode of Crossroads of Rockland History, host Clare Sheridan welcomed author Eve Kahn as she returns to discuss her latest work ahead of her March presentation at Sloatsburg's Harmony Hall. The focus will be on Kahn's new book, Queen of Bohemia Predicts Own Death: Gilded-Age Journalist Zoe Anderson Norris (Fordham University Press).If you're unfamiliar with Zoe Anderson Norris (1860–1914), a notable journalist of the Gilded Age, you're not alone: Eve Kahn is on a mission to bring her story to light. Norris was known for blending fact and fiction in her writings, often weaving autobiographical elements into her stories, which led to criticism for using her personal relationships as material. Despite this, she was deeply committed to exposing the struggles of New York's poor through East Side, the magazine she launched and ran from 1909 to 1914. Remarkably, its final issue included Norris's own prediction of her death, inspiring the dramatic title of Kahn's book.Eve Kahn's presentation at Harmony Hall will take place on Sunday, March 8, at 2 pm. Tickets are $20 and benefit the restoration of the historic Jacob Sloat House.Information and tickets are online here: https://www.friendsofharmonyhall.org/events-2/queen-of-bohemia-predicts-own-death-eve-kahn-returns__________________Crossroads of Rockland History, a program of the Historical Society of Rockland County, starts streaming new episodes on the third Monday of each month at 10am. From October 2010 to May 2025, the program aired after the morning show on WRCR radio 1700 AM and www.WRCR.com. Join host Clare Sheridan as we explore, celebrate, and learn about our local history, with different topics and guest speakers every month. Our recorded broadcasts are also available for streaming on all major podcasts platforms and at our website. The Historical Society of Rockland County is a nonprofit educational institution and principal repository for original documents and artifacts relating to Rockland County. Its headquarters are a four-acre site featuring a history museum and the 1832 Jacob Blauvelt House in New City, New York. www.RocklandHistory.org

Ep 281 is loose! And we're off to New York to witness a most bloody murder in a fancy town house that is not all that it seems?Who was Dr Burdell and his landlady Emma? What secrets did they share? And how many canaries do you need in your room at night?The secret ingredient is...a baby!Get cocktails, poisoning stories and historical true crime tales every week by following and subscribing to The Poisoners' Cabinet wherever you get your podcasts. Find us and our cocktails at www.thepoisonerscabinet.com Join us Patreon: https://www.patreon.com/thepoisonerscabinet Find us on TikTok: https://www.tiktok.com/@thepoisonerscabinet Follow us on Instagram: https://www.instagram.com/thepoisonerscabinet/ Find us on Facebook: https://www.facebook.com/ThePoisonersCabinet Listen on YouTube: https://www.youtube.com/@ThePoisonersCabinet Sources this week include the New York Times, The Bowery Boys History, Murder by Gaslight, Historical Society of New York Courts, Historical Crime Detective, NoHo New York website, and Wiki entries for Emma Cunnigham. Hosted on Acast. See acast.com/privacy for more information.

The city of Rexburg and the Rexburg Historical Society are holding the Rexburg Founders Day Fair, hoping to share the heritage of the city with everyone in attendance. The fair will be on March 14. The event will offer games, information booths and tours. President of the Rexburg Historical Society share with BYU-Idaho Radio information on the event

John Holden, President of the Edgewater Historical Society, joins Rick Kogan to talk about a new exhibit on the history of theatre in Edgewater, the influence of the Edgewater Beach Hotel on the neighborhood, and what the museum has to offer.

Lyah LeFlore Ituen is the new director of African-American History Initiatives at the Missouri History Museum. She joins Debbie Monterrey as Black History Month kicks off.

Clive Smith, President of the Nepean Historical Society at Sorrento Museum joined Philip Clark with the fascinating history of a key link in the expansion of the colony. 

Rice County Historical Society Executive Director Dave Nichols and Program & Outreach Coordinator Kiran Loewenstein discuss their partnership with Carleton College to create Wish Walls throughout the county in honor of the 250th Anniversary of the United States. 

Esperanza and Irwin welcome Season 8 and 2026 with Steve Long, the East Hampton Historical Society's Executive Director, and Hugh King, East Hampton Village and Town Historian. With our celebration of America's 250th birthday, Steve and Hugh take a look back at American history through a local lens. We'll also hear all the Society's plans for celebration throughout the year.

Feliks Banel's guests on this LIVE BROADCAST of CASCADE OF HISTORY include Janet Gallimore, executive director of the Idaho Historical Society on 2026 programs and exhibits; Ken Johnsen of Yakima Valley Trolleys on the ongoing effort to work with the City of Yakima to preserve the trolley tracks; historian and blogger Robin Adams on her search for mystery bridges crossing the Cedar River near Maple Valley, WA; Lloyd Lytle of the group working to save the Masonic Home of Washington in Des Moines, WA on their move to appeal the hearing examiner's decision and what comes next; Stephanie Johnson-Toliver, president of the Black Heritage Society of Washington on 2026 programs and an event at MOHAI on February 10, 2026; plus Jay of Jay's Radio Hour and DJ Professor Grumpy of History As Music/Music As History with some surprise vintage audio from Tacoma radio station KMO from January 1948. More info about the Idaho Historical Society: https://history.idaho.gov/ More info about Yakima Valley Trolleys: https://www.yakimavalleytrolleys.org/trolley-angels/ Robin Adams' Bat Gurrl Blog: https://batgurrl.net/2025/12/31/a-railroad-a-flood-and-a-water-pipeline-bridge/ Lloyd Lytle's Masonic Home of Washington King County Appeal GoFundMe: https://www.gofundme.com/f/save-the-historic-masonic-home-of-des-moines Black Heritage Society of Washington MOHAI February 10 Event: https://mohai.org/event/america-250-the-verdict-is/ Black Heritage Society of Washington: https://www.bhswa.org/wordpress/ Links to more information about most topics discussed on the show are available at the CASCADE OF HISTORY Facebook page: www.facebook.com/groups/cascadeofhistory This LIVE broadcast of CASCADE OF HISTORY was originally presented at 8pm Pacific Time on Sunday, January 11, 2026 via SPACE 101.1 FM and gallantly streaming live via www.space101fm.org from historic Magnuson Park - formerly Sand Point Naval Air Station - on the shores of Lake Washington in Seattle. Subscribe to the CASCADE OF HISTORY podcast via most podcast platforms and never miss regular weekly episodes of Sunday night broadcasts as well as frequent bonus episodes.

We love South Street here at City Cast Philly. Today we're revisiting part one of our series looking at the history and influence of South Street, from the Schuylkill to the Delaware Rivers. These blocks are resilient — surviving riots, fights for human dignity, and near demolition by city planners. And these blocks are lively — art and music has kept this corridor brimming with creativity going back to the very beginning. Last September host Trenae Nuri interviewed political scientist Richardson Dilworth, journalist Dan Biddle, and Selena Austin of the Historical Society of Pennsylvania to explain the street's storied past. We also use archival tape from the Philadelphia Department of Records. This episode originally aired on Sept. 8th, 2025. You can find all three-parts of the series in the podcast feed.  What's your South Street memory? Call or text us: 215-259-8170 Get Philly news & events in your inbox with our newsletter: Hey Philly We're also on Instagram: @citycastphilly You can support this show and get great perks by becoming a City Cast Philly Neighbor at membership.citycast.fm. Learn more about the sponsors of this episode: Heinz History Center The Frick PA Preferred Advertise on the podcast or in the newsletter: citycast.fm/advertise

J.J. and Dr. Shmuel Feiner tell tales of 1782 CE, a turning point in Modern Jewish History. This episode is sponsored by the Touro Graduate School of Jewish Studies, a leading academic program in Jewish Studies. For information on admission and course offerings, including generous scholarships, please visit gsjs.touro.edu/history/ or get in touch by calling 212-463-0400, ext. 55580 or emailing karen.rubin@touro.eduIf you or your business are interested in sponsoring an episode or mini-series, please reach out at  podcasts@torahinmotion.org Follow us on Bluesky @jewishideaspod.bsky.social for updates and insights!Please rate and review the the show in the podcast app of your choice.We welcome all complaints and compliments at podcasts@torahinmotion.org  For more information visit torahinmotion.org/podcastsShmuel Feiner is Modern Jewish History Professor Emeritus at The Department of Jewish History, Bar Ilan University, Israel. He is the Chairperson of The Historical Society of Israel. Shmuel Feiner was born in Tel Aviv (1955) and studied at The Hebrew University of Jerusalem (BA, 1980, MA, 1984, PhD 1990). After receiving the Alon scholarship he joined the Jewish History Department at Bar Ilan University, Jewish Studies Faculty. He is full Professor from 2001. Between 2001-2004 he served as Head of Department, and until 2023 as the Head of The Samuel Braun Chair for the History of the Jews in Germany. He retired from teaching in 2023. He published many books in Hebrew and English on the history of the Jewish Enlightenment in Central and Eastern Europe, on the origins of Jewish secularization, and on the Jewish Kulturkampf in the 19th Century. His biography of Moses Mendelssohn was published in Hebrew, English, German and Chinese. Recently he completed a two volume project: The Jewish Eighteenth Century, A European Biography (Indiana University Press).Shmuel Feiner is editor of “Zion” (Jewish History), served as the Chairperson of the Jerusalem Leo Baeck Institute, and the recipient of the Koret Jewish Book Award in History (2004), The Meyer Struckmann Prize (2007), the Shazar Prize, and the Alexander von Humboldt Research Award (2011-2012).