Podcasts about Hostess

My guest today worked for Club Med from 1991 to 1992, beginning her first season at Club Med Copper Mountain as both a Hostess and a stand-up comedian. Wait—what? Don't worry, we'll get into that! She's an award-winning advertising creative, a former stand-up comedian, and the author of five novels and counting. Her latest series just took gold in the Reader's Favorite book awards. Along the way, she even stepped into the ring with WBC female boxing champion Christy Martin, and lived to tell the tale. With her husband Blaine, she co-founded Slow Burn Marketing and Slow Burn Story lab, has sold multiple movie scripts, and co-hosted a podcast for couples in business. Beyond her Club Med adventures, we'll also dive into her latest book, V-Life. Please join me in welcoming the one and only, Honey Parker! In this episode, Honey takes us back to life before Club Med and shares how she landed her very first season at Copper Mountain. Honey opens up about her three seasons with Club Med, then dives into her fascinating journey after: from stand-up comedy and performing with the legendary Groundlings, to screenwriting, and her latest book, V-Life. And there's more, Honey will return for a second interview soon, where we'll explore the stories we didn't get to this time, including why she stepped into the ring with a Hall-of-Fame WBC boxing champion! Get ready for an inspiring, funny, and unforgettable conversation with Honey! **My First Season podcast has always been ad-free and free to listen to and is available to download on: Apple Podcasts, Google Podcasts, Samsung Podcasts, Podbean App, Podchaser, Spotify, Amazon Music/Audible, TuneIn + Alexa, iHeartRadio, PlayerFM, Pandora and Listen Notes. And if you like what you hear, please leave a review on Apple Podcasts.    Visit Honey's website for a complete collection of her books: HONEY PARKER BOOKS - Best-selling author Honey Parker writes fiction with humor and heart.      

In this episode, we're celebrating Autumn's sweet return with Kelsey's homemade sugar free Pumpkin Spice Latte with sugar free caramel syrup and a delightful splash of oatmilk because oatmilk is great. And we're not done. Kelsey also paired that coffee with Hostess' Pumpkin Spice Cupcakes! That's right, she found those and we had no idea they existed.We're staying basic ~ we enjoy cozy sweaters, cute cats, crunchy leaves, a good book, and a psl, and we're not apologizing for that. We're not sorry we also adore all things apple and we don't wanna fight. Put the pitchforks down and enjoy all that Fall has to bring us! Note, Kelsey used Starbucks Guatemalan blend coffee Diablo sugar free caramel sauce, and Syruvia sugar free pumpkin spice syrup if you'd like to make some fun latte's at home along with us.Then, Kelsey covers a listener Creep's request story: She has brought another sad one folks. We will just warn you now it's about a police officer in Georgia who was fired for their k9 dog being killed in a vehicle that was too hot for them. Keep your pets and coworkers safe, do not keep them contained in a car that is too hot or too cold. Come on, people.The Creeps also talked about orange cinnamon rolls, new friends, and coffee addictions.

Welcome to The Cozy Mystery Book Club's Discussion of A Wicked Yarn by Emmie Caldwell

I needed to take a week to fully process his shooting... sooo today I share my thoughts on Charlie Kirk, free speech, conception, abortion, the energy behind his assassination and what I believe happened (my opinion), why the manipulation, god, the spiritual goodness happening now and the possible Pleiadian visitation in Nov 2025. We then enter a mediation with the "Just Be Practice" to actively choose a higher consciousness.Reference:My show that goes more into the releasing of spiritual contracts: https://youtu.be/m_e_G1eAqjE *Host Eden Koz is a soul realignment specialist utilizing psychological empathy, intuition, psychic ability, mediumship, meditation, mindset shift, Reiki, dimensional and galactic healing, to name a few. She also performs spiritual Co#id Vac+ Healing as well as remote & face-to-face sessions with individuals and groups. **Additionally, in spreading the word... If you are questioning your Gold IRA because of scams (see EP188) or want to invest in a precious metals company with integrity...email: info@milesfranklin.com and put "Eden" in the subject line (they know me personally, so the best of attention and heart will come your way!)Miles Franklin's website: https://milesfranklin.com Contact info for Eden Koz / Just Be®, LLC:Website: EdenJustBe.com Socials: TikTok, FB, FB (Just Be), X, Insta, LinkedInJust Be~Spiritual BOOM Podcast - Video Directories: BitChute, Rumble, ...

This week's episode Kenzie sits down with friend Shannon Ford to catch up on pregnancy, hosting, nesting, decorating, and how to just be a southern hostess QUEEN. Hope you enjoy!!

New Episode's Uploaded Every Wednesday, Tune In Now! 1love Always Fam, Hostess with the Mostess Tatia Bradley, Self-love Advocate. Thanks For The Ear Time

Rebecca Gardner has been called one of the top event designers in the world, and it's easy to see why. As the founder and creative director of Houses & Parties, her full-service events, interior design, and retail collective, Rebecca has a knack for blending tradition and imagination in a timeless yet delightful way.In this episode of Grandma's Silver, Rebecca joins me to talk about the joy of entertaining, what makes a gathering memorable, and how she draws on whimsy and charm to create unforgettable moments. Whether you're setting the table for two or planning a grand affair, Rebecca's playful yet refined approach will inspire you to see hospitality in a new way.RESOURCES:Visit the Houses & Parties website.Follow along on Instagram, Facebook, and/or Pinterest.Order "A Screaming Blast," here or here.

It's time to meet the woman who set the gold standard for the role of First Lady. With her natural charm and lively spirit, Dolley Madison hosted countless gatherings for Washington's elite, turning social events into powerful political tools. Through the art of entertaining, she not only shaped the culture of the capital, but also advanced the influence and career of the nation's fourth president, James Madison. Credits: Host and Executive Producer: Sharon McMahon Supervising Producer: Melanie Buck Parks Audio Producer: Craig Thompson To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Send us a text On this episode of One Drink Podcast, we're taking a delicious stroll down memory lane — straight to the snack aisle! Join us as we unwrap the legendary Hostess Fruit Pies, from apple and cherry to lemon, blueberry, and beyond. We'll debate which flavor really deserves the crown, swap stories about sticky fingers and Saturday morning sugar rushes, and maybe even discover a sleeper pie you forgot existed. Grab a drink, bring your sweet tooth, and settle the ultimate pie fight of the ‘80s! One Drink PodcastOne topic for One Drink. Topics are different and fun unlike the main media.Gods N GladiatorsCustom Clothing / Wall ArtDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.https://www.youtube.com/channel/UC-ytHeiGG6VND5GUmoWij-A

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Japanese companies holding orders until alternative shipping can be found, or final appeals for "illegal" tariff orders, VTuber Ironmouse makes Rolling Stone's top 25 most influential creators list, and KPop Demon Hunters is Netflix's most-watched movie globally, ever! Also, a cosplayer accused of threatening to plant a bomb at San Japan, Nintendo museum opens concept art exhibit, and BanG Dream spin-off in the works! Meanwhile in Japan, arrests made after a Hostess has a date beaten and stabbed, parents seek reimbursement after a 10-year-old spends 4.6 million yen on TikTok and more, and a foreign tourist steals offerings and chugs booze in a Japanese cemetery, sparking a police investigation!

Rob and Kelvin debate whether Kawhi Leonard deserves more scrutiny for his role in a series of controversies (most recently, getting paid under the table by the Los Angeles Clippers to circumvent the salary cap), discuss Rob’s ongoing war with the folks at Hostess, and take a trip out to Shekel City for Rob’s nightly bets.See omnystudio.com/listener for privacy information.

Which pre-made margarita is best?  There are 3 main categories of premade margarita, and I will do my best to explain the difference. There are cans that stay around the 5%-12% range, you can buy margarita mix which comes in a bunch of fruity flavors and stay around 12%-15%, then finally there are the cocktails in what looks like a bottle of liquor that are around 20%. Don't worry if you are lost because so am I. This episode we are going to try the last tier. The contenders are Astral, Hueblein, and On the Rocks. Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which donut corresponds to which numbered plate it was on: 1. Hostess 2. Entenmann's 3. Little Debbie

Salk reveals number four on his list of the most intriguing Seahawks heading into the 2025 season. Then, we discuss tough starts to the CFB season for Arch Manning, Kalen DeBoer and Bill Belichick. Plus, we talk Hostess snacks, which Passan insults are worse, and socks or underwear in Answer the Question Jerk.

 Can a logo change really spark national outrage—and is there a professional crime ring targeting Austin restaurants? In this episode of The JB and Sandy Show, Sandy, Tricia, and JB dive into two wildly different but equally captivating stories: the Cracker Barrel branding debacle and a string of high-stakes burglaries hitting local Austin businesses. The show kicks off with a deep (and surprisingly passionate) discussion about Cracker Barrel's decision to revert to its classic logo featuring Uncle Hershel. The team explores the backlash, the cultural nostalgia, and the cinnamon-apple-fueled memories that make the restaurant a Southern staple. Tricia, a lifelong Cracker Barrel fan, shares her go-to comfort meal and defends the peg game with the kind of fervor usually reserved for politics. Then, the tone shifts as Tricia reports on a disturbing trend: a series of professional burglaries across Austin, including a dramatic heist at Habana Restaurant. With over 60 break-ins in the area since 2020, the team speculates on whether this is the work of a coordinated crime ring—and what it means for local business owners. Key moments include:

What would you do with $800 million—and how much of it could you guiltlessly blow on fun?In this laugh-out-loud episode of The Sandy Show, Sandy and Tricia dive into the fantasy of winning the Powerball and let AI break down exactly how much of your jackpot you can spend on “fun things.” From luxury cars to statues of yourself flipping the bird (yes, really), the duo explores the wild possibilities of sudden wealth—with plenty of hilarious detours along the way. Tricia, a self-proclaimed kickball queen and midlife “House Four” member (lifting weights and prioritizing protein), shares her quirky take on indoor plants, lottery superstition, and why she's loyal to Little Debbie over Hostess any day. Meanwhile, Sandy reveals his childhood snack struggles and dreams of being immortalized in bronze—weighted vest and all. Key moments include:

Hostess is recalling some packages of Ding Dongs because of mold!

It's Thirsty Thursday, so you know we celebrated International Cabernet Day! There was a cucumber emergency for some poor Russian couple, and Hostess is recalling their top product - Ding Dongs! The Northeast corridor now has an operational bullet train, and we hit the phones to hear the jobs you've had but would never recommend getting! See omnystudio.com/listener for privacy information.

Hostess issues nationwide recall over concern about moldy Ding Dongs, Florida Man arrested after crashing his meth and fentanyl drone into home of someone who was apparently not the intended customer, Middle-aged Spanish man arrested after setting fire to cafe because they had run out of mayonnaise

Join us for a taste of coastal charm with Tara Guerard, founder of Tara Guerard Soiree. In this episode, we dive into the traditions of seafood gatherings—from the types of fresh, seasonal seafood that inspire these Lowcountry celebrations to some of Tara's favorite recipes for entertaining this time of year. Along the way, she shares her expert tips on how to be a gracious and memorable hostess, blending elegance, warmth, and hospitality. RESOURCES:Visit Tara's website here.Follow along on Instagram: @taraguerardSHOP:Weddings by Tara GuerardSouthern Weddings: New Looks from the Old South

Teresa Murray, consumer watchdog with the U.S. Public Interest Research Group (PIRG), joins John Landecker to talk about the multitude of recalls across stores nationwide featuring products like Hostess, Jeep, Blue Bell Ice Cream, and more.

Oli Silk is a contemporary jazz keyboardist, composer and producer.  In 2006, Oli was named Debut Artist of the Year by Smooth Jazz News magazine.  He's released 9 solo albums throughout the years and has 4 Billboard #1 tunes to his credit.  Multi-award winning program director, Ray White sat down with Oli in the Green Room before his show in December of 2024 and talked about the love his family has for music, his first band Sugar & Silk, his breakthrough on the international music scene and his latest album - In Real Life.  Lisa Davis your "Hostess with the Mostest," features saxman Eric Darius in our showcase segment.  His latest single is "Too Good 2 Let Go."  Also featured is a super guitarist, Paul Brown, whose brand new album is called So Much To Say.  Jazzin' it up on this episode from the Coool CAT!

Steve & Ted in the Morning: 8/27/25 Complete Show - Travis and Taylor are official, the First Lady is promoting a program, and Hostess has to recall some snacks.

It's Life in the Fast Lane Time, and we're kicking things off with Tokyo Drift Minute 20 and a newfound respect for Twinkie. After talking about the wares he has for sale, Joe takes a Hostess snack cake quiz. We then check in on Vin Diesel's Instagram and find that he has cooled (way) off since our last check-in. Are we going to be in Sung Kang's next movie? Maybe! (Probably not.) We review the F9 goofs, where quality control is becoming an issue (but no one seems to care about 1989 vs. 1999 like we do). We talk (briefly, spoiler-free) about Zach Cregger's new film Weapons, try to break down the casting Venn diagram of the new dating show "Are You My First?", and talk about the new seasons of Hard Knocks and Quarterback. Email us: ⁠⁠⁠⁠family@cageclub.me⁠⁠⁠⁠⁠⁠⁠⁠Visit our Patreon page at patreon.com/2fast2forever⁠⁠⁠⁠. ⁠⁠⁠⁠Show your support at the 2 Fast 2 Forever shop⁠⁠⁠⁠!Extra special shout-out to Alex Elonen, Brian Rodriguez (High School Slumber Party), Michael McGahon, Lane Middleton, Jason Rainey, Wes Hampton, Josh Buckley (Whole Lotta Wolves), Michael Moser, Christian Larson, Terra New One, Aaron Woloszyn, and Randy Carter for joining at the “Interpol's Most Wanted” level or above!Intro music by Nico Vasilo. Interlude and outro music by Wes Hampton.

These industrially produced snack cakes have a rich corporate history. Anney and Lauren fill in the science and saga of Hostess Cupcakes.See omnystudio.com/listener for privacy information.

Sports Daily Full Show 21 August 2025

Hello my friends in Monsterland join us tonight 8pm est on The Untold Radio Network's Real American Monsters as we welcome Nicole Chivattoni to the studio. Nicole is a lifelong paranormal enthusiast and investigator with Full Moon Paranormal, a team that hosts public investigations to raise funds for local historic sites. She specializes in documenting phenomena and uncovering the hidden history of haunted locations. In addition to her investigative work, she also cohosts the YouTube series Alien8UK, exploring mysteries of the paranormal and beyond. Join us live in chat to have a chance to win an autographed copy of Frank Santariga's book "Paranormal Family and Friends"

Today we sit down with bunny girl hostess Silvie, who talks to us about what life is really like as a bunny girl in Japan. We talk about the interactions with customers, safety, explain the ranking system, and many of the questions people often think of when hearing about this unique part of Japan's culture.Follow Silviehttps://www.youtube.com/@silviethequeenhttps://www.instagram.com/silvie_the_queenhttps://www.tiktok.com/@silviethequeenFollow us on our social media:https://unpacking.jp/https://www.youtube.com/@unpackingjapanhttps://www.youtube.com/@unpackingjapanshortshttps://www.instagram.com/unpacking_japanhttps://www.tiktok.com/@unpackingjapanhttps://www.x.com/unpacking_japanhttps://www.facebook.com/unpackingjapanSubscribe for more in-depth discussions about life in Japan! Interested in working at a global e-commerce company in Osaka? Our parent company ZenGroup is hiring! To learn more, check out https://careers.zen.group/en/

She went from serving wings at Hooters to leading one of the fastest-growing wellness brands in the world — and she's just getting started. In this episode of The Game Changing Attorney Podcast, Michael Mogill sits down with Kat Cole, former President of Cinnabon, current CEO of AG1 (formerly Athletic Greens), and living proof that grit, humility, and relentless urgency can change everything. From her start as a teen working to help her family make ends meet to leading a $600M global brand, Kat shares hard-won lessons on leadership, scaling with purpose, and never settling for “good enough.” Here's what you'll learn: Why doing every job in the building creates exponential career growth and earns real leadership credibility What it takes to lead through influence instead of force and build true commitment across your team How the Hotshot Rule helps high performers stay self-aware and take immediate action when it matters most Kat Cole doesn't just believe better is possible. She proves it. If you're ready to lead with more courage, clarity, and conviction, this episode will show you how. ---- Show Notes: 00:00 – Introduction 07:47 – Saying Yes to Everything: How Kat Built a Career Without a Map 11:49 – Leaving Hooters: Knowing When Your Work Is Done 19:28 – Earning Trust Through Crisis: Leading Cinnabon Out of the Recession 28:00 – Franchisees, Fear, and the Innovation They Tried to Hide 34:19 – From Fan to CEO: Why Kat Joined AG1 41:35 – Leading with Urgency: The New Rules of Wartime vs. Peacetime 44:19 – The Hotshot Rule: A Weekly Habit That Transforms Leadership ---- Links & Resources: Kat Cole TED Talk - The “Hot Shot Rule” To Help You Become a Better Leader AG1 (formerly Athletic Greens)  Undercover Boss - Cinnabon Episode Hooters Air Roark Capital ---- Do you love this podcast and want to see more game changing content? Subscribe to our YouTube channel. ---- Past guests on The Game Changing Attorney Podcast include David Goggins, John Morgan, Alex Hormozi, Randi McGinn, Kim Scott, Chris Voss, Kevin O'Leary, Laura Wasser, John Maxwell, Mark Lanier, Robert Greene, and many more. ---- If you enjoyed this episode, you may also like: 362. The Secret Weapons for Outpacing Your Competition 366. How to Transform Your Business with Military Precision and Strategy with John Berry 384. Break the Mold: The Blueprint for Radical Reinvention With Todd Herman [Encore Edition]

My guest today spent just over a year with Club Med, from March 1986 to April 1987. She began her journey as a Mini Club G.O. at Club Med Eleuthera, and later joined the team at Club Med Cancun as a Hostess, working under CDV Bob Fagan. Her story with Club Med began poolside — while working as a lifeguard, she crossed paths with a recruiter and was later interviewed by Andrea Livingstone. Hailing from California, please join me in welcoming the wonderful Pamela Rich Keller! Although Pamela only worked two seasons at Club Med, she has an incredible memory and shares vivid, captivating stories from her time there. In 2020, two of her fellow G.O.s from Eleuthera searched online for the summer 1986 team — a search that led to not one, but two reunion vacations in Eleuthera: one in 2023 and another planned for summer 2025. Enjoy your time with Pamela! **My First Season podcast has always been ad-free and free to listen to and is available to download on: Apple Podcasts, Google Podcasts, Samsung Podcasts, Podbean App, Podchaser, Spotify, Amazon Music/Audible, TuneIn + Alexa, iHeartRadio, PlayerFM, Pandora, and Listen Notes. And if you like what you hear, please leave a review on Apple Podcasts.   

What are the 4Qs? (1) Three favorite films. (2) An underrated film. (3) An overrated film. (4) A lesser-known film people should seek out. I first had Rosalie Alspach on the podcast in July of 2021 to discuss how her short film “The Hostess” rocked Film Invasion Los Angeles in 2020.                                                                                              Rosalie has generously offered her film expertise as a juror on the FI-LA/SOFF Filmmaker's Boards and recently returned to the podcast to discuss her crowd sourcing campaign for her upcoming project, "If We Be Friends". I always love returning to someones 4Qs years later to see how their answers have changed! Rosalie's Website: rosaliealpach.com Rosalie's IG @rosaliealspach _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Discover Indie Film Links DIF Podcast Website - DIF Instagram - DIF BlueSky Discover Indie Film Foundation (nonprofit for the arts) Website Sherman Oaks Film Festival Film Invasion Los Angeles

Welcome back, Listeners! I first had Rosalie Alspach on the podcast in July of 2021 to discuss how her short film “The Hostess” rocked Film Invasion Los Angeles in 2020. Rosalie has also been a rockstar juror on the FI-LA/SOFF Filmmaker's Boards so when she asked to return to discuss her crowd sourcing campaign for her upcoming project, "If We Be Friends" I was more than happy to accept. Rosalie's Website: rosaliealpach.com Rosalie's IG @rosaliealspach _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Discover Indie Film Podcast Links DIF Podcast Website - DIF Instagram - DIF BlueSky Discover Indie Film Foundation (nonprofit for the arts) Links DIF Foundation - Sherman Oaks Film Festival - Film Invasion Los Angeles

New Episode's Uploaded Every Wednesday Tune In, Hostess with the Mostess Tatia Bradley, Self-love Advocate. 1love Always Fam ♥️ Thanks for the Ear Time

Which Mini Chocolate Donut is best?  There isn't any substitute for a freshly made donut, but when I am in a gas station and want something sweet I often find myself looking at the mini donuts. I normally look for the chocolate flavor, so sorry to any powdered sugar fans out there. This week we will be trying out the 3 main snack cake brands' version of the chocolate mini donut: Entenmann's, Hostess, and Little Debbie. Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which donut corresponds to which numbered plate it was on: 1. Hostess 2. Entenmann's 3. Little Debbie

With Love Tatia, International Podcast Tune In Now. New Episode's Uploaded Every Wednesday. Tatia Bradley Self-love Advocate, Hostess with the Mostess. 1love Always Fam ♥️ Thanks for the Ear Time

Before the first course was served, there was the aperitif—an elegant, effervescent ritual that set the tone for the evening. In this episode, we're joined by cocktail experts Jena Ellenwood and Leanne Favre to stir up the story behind this timeless tradition.From European roots to mid-century American bar carts, we trace the origins of aperitifs and how they became synonymous with sophisticated hosting. You'll learn how to revive the ritual with vintage flair, create simple-yet-chic drinks, and embrace the slower, more intentional spirit of gathering.This conversation blends history, charm, and modern hosting inspiration in one delightful pour.GENERAL RESOURCES:Listen to Jena's initial episode.Take a peek at "A Quick Drink," featuring both of our guests!Interested in more spirits history? Check out this recommended read: "The Cocktail Parlor: How Women Brought the Cocktail Home." CONNECT WITH JENA:Visit the website.Follow along on Instagram, Facebook, and/or YouTube.CONNECT WITH LEANNE:Check out DoloresBK.Visit the Lustau Sherry website.

Join us we continue this new chapter in the life of Asbury, with the welcoming of our new Copastors Emily Edwards and John Shughart! Tune in as Pastor Emily Edwards shares the message, “The Hostess With the Mostest.” Scripture: Luke 10: 38-42

Send us a textThis week on the ole pod john: Boosting well being through mindfulness, finding motivation, and orange Hostess cupcakes.Support the showThanks for listening! Listen, rate, subscribe and other marketing type slogans! Here's my Insta: @dannypalmernyc @thedannypalmershow@blackcatcomedy (NYC stand-up show every Friday at 9 pm. 172 Rivington St.) And subscribe to my Patreon? Maybe? If you know how to? I don't know how it works. Let's just leave this thing be: https://www.patreon.com/thedannypalmershow

In this episode of Tales from The Lane, I'm joined by the brilliant and ever-evolving vocalist Emily Byrne. Emily's career has spanned opera houses across Europe, intimate cabaret stages here in the U.S., and now, a bold new project close to her heart: recording a jazz album with her father in honor of his milestone birthday. We talk about: How Emily navigated the shift from opera to cabaret and jazz The internal scripts she had to rewrite to embrace reinvention What she learned about vulnerability and community support through crowdfunding The habits and mindsets that have fueled her creative resilience Why taking artistic risks is not just worthwhile, but essential If you've ever wondered what it takes to pivot into a new chapter of your creative life, this conversation will inspire you to step beyond your comfort zone and say yes to what lights you up. Emily also shares details about her jazz album project and how you can be part of bringing it to life. Mentioned in this episode: Emily's one-woman show Siren, Songbirds, and Showgirls Her upcoming cabaret projects, The Hostess with the Mostes' and A Cool Yule Cabaret My book, Beyond Potential: A Guide for Creatives Who Want to Re-assess, Re-define, and Re-ignite Their Careers Learn more and support Emily's new album  Want more great tips on how you can continue to pursue excellence without burning out?  Grab a copy of my new book, Beyond Potential: A Guide for Creatives Who Want to Re-Assess, Re-Define, and Re-Ignite Their Careers.  Let's Hang Out!  Follow me on Instagram: @kkayaian

Grab your pearls and pack up your personality, because today, we're getting a broader understanding of the viral trad wife trend and why no broad is safe while barefoot submission is trending.Become a supporter of this podcast: https://www.spreaker.com/podcast/broads-next-door--5803223/support.

Send us a textBeach writing inspires stories about life's quirky moments, from sandwich cravings to pretzel capers and cultural observations.• Writing at Charleston's beaches with a packed lunch that inevitably speaks to me before lunchtime• The peculiar phenomenon of everyone snacking at the beach, including wildlife• Encountering a brazen grape thief at Walmart who offered to share her stolen goods• The Great Pretzel Caper - witnessing a couple steal an abandoned Bavarian pretzel at a bar• Smuckers acquiring Hostess and attempting to revive Twinkies despite their questionable taste• Modelo dethroning Budweiser by attaching to fighting culture while Bud struggled with identity• The "casualizing of America" and how dress codes reflect cultural shifts in respect• Long Drive Competition culture and the surprising 515-yard record from 1974 by 64-year-old Mike AustinIf you enjoyed this episode, find me on social media or wherever you get your podcasts. Subscribe for more Just Tales from beautiful Charleston, South Carolina.Support the showSpotify Apple podcastsAmazon Music all other streaming services

Dan confuses Elliott by combining his beloved comic books with his hated fruit pies, in a discussion of Hostess's superhero-based comics ads.Subscribe to our NEWSLETTER, “Flop Secrets!

New Episode's Uploaded Every Wednesday, Tune in With Love Tatia, International Podcast. Hostess with the Mostess Tatia Bradley, Self-love Advocate. Thanks for your Ear Time!! 1love Always Fam ♥️

In this episode, we dig into a mix of Canadian and U.S. company earnings across several sectors. We kick things off with WSP Global, which posted solid results driven by strong demand in infrastructure and power. We then look at JM Smucker, which dropped 16% after earnings, driven by weak guidance and struggles with its recent Hostess acquisition. Next, we check in on Roots, which is trying to reinvent itself as a premium Canadian brand. Finally, we finish the episode by looking at recent earnings of Andrew Peller and Aurora Cannabis. Tickers of stocks discussed: WSP.TO, SJM, ROOT.TO, ADW.A.TO, ACB.TO Get your TSX Meetup tickets here! Get your Calgary Meetup Tickets here! Check out our portfolio by going to Jointci.com Our Website Our New Youtube Channel! Canadian Investor Podcast Network Twitter: @cdn_investing Simon’s twitter: @Fiat_Iceberg Braden’s twitter: @BradoCapital Dan’s Twitter: @stocktrades_ca Want to learn more about Real Estate Investing? Check out the Canadian Real Estate Investor Podcast! Apple Podcast - The Canadian Real Estate Investor Spotify - The Canadian Real Estate Investor Web player - The Canadian Real Estate Investor Asset Allocation ETFs | BMO Global Asset Management Sign up for Fiscal.ai for free to get easy access to global stock coverage and powerful AI investing tools. Register for EQ Bank, the seamless digital banking experience with better rates and no nonsense.See omnystudio.com/listener for privacy information.

WIth Love Tatia, International Podcast Tune in Every Wednesday For New Episode's. 1love Always Fam. Hostess with the Mostess Tatia Bradley, Self-love Advocate. Thanks for your Ear Time!!

Commerce Secretary Howard Lutnick says he hopes negotiations will wrap up tonight. Plus: Tesla stock continues its rebound following last week's rout. And shares of J.M. Smucker drop after the Hostess owner posts lower sales. Danny Lewis hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn how authenticity in business can unlock your true potential and drive success.In this episode of the Spiritual Fitness Podcast, Debbie Shadid shares how faith and coaching help women build real success—without relying on paid ads. Discover her Profitable Coach Framework and learn why confidence, connection, and staying true to yourself are the keys to lasting business growth.In this episode: Be authentic and trust your faith in business. Rejection isn't failure—it's redirection. Use free marketing before spending on ads. Great coaches believe in you until you do. Pick a niche you're passionate about, not just one that pays.About The Guest:Meet Debbie Shadid, Founder of the Life Coach Business Building School, where she helps female coaches in any niche—Life, Health, Career, Weight Loss, Wellness, and more—build and grow their Boutique-Style coaching businesses. Specializes in simple, straightforward strategies to help coaches gain paying clients without relying on paid ads Supports coaches who feel overwhelmed by tech, social media, email lists, and all the details of getting clients Creator of The Profitable Coach Framework, a proven step-by-step system that helps coaches establish a professional brand and business Hostess of the Design Live Thrive Summit, where her clients are featured as expert speakers, giving them high-level visibility and industry positioning 25+ year solopreneur, bringing real-world experience and practical insight to every coaching conversation Wife, mom, and Grammie, who understands how to build a meaningful business that fits beautifully into a life you loveConnect with Debbie:www.DebbieShadid.comListen to the podcast: Life Coach Business Building School with Debbie Shadid on Apple PodcastsInstagram: @DebbieShadidShop IYLA: https://iylia.com/Use promo code EB20 for IYLIA champagne, offering 20% off on orders up to $200Check out Miracle Season's collection: https://itsmiracleseason.co/collections/frontpageWork with me: https://www.ericbigger.com/workwithme?utm_source=podcast&utm_medium=podcast&utm_campaign=work_with_m...Connect with Simplified Impact: https://hubs.ly/Q02vvMJ90

On this episode, we're holding a very important meeting of the Special People Club, and inviting our much older crush to dine on some Hostess snacks, while we cover the pitch black comedy from 1995, Welcome to the Dollhouse. This movie was written and directed by Todd Solondz.We explore how this movie was a huge part of the indie movie boom in the mid-90s, and how this launched the careers of both its director (Todd Solondz), and its star (Heather Matarazzo). We also try to dissect some of the themes that this movie tackles, and why it's been such a beloved classic for the marginalized and the misfits.----Article Referenced:"How we made Welcome to the Dollhouse", The Guardian, Phil Hoad, Tuesday, August 23rd, 2016Click HereIntro/Outro Music: "Phantom Fun" by Jonathan Boyle----Show E-Mail: cultcinemacircle@gmail.comFollow Cult Cinema Circle on Instagram, Bluesky, and Letterboxd Hosted on Acast. See acast.com/privacy for more information.

Join T, Father Fortenberry, Gary and Marty Mar the Bourbon nerd as they discuss headlines of the day. National Hostess Cupcake Day - what's your favorite hostess snack?Pope Fortenberry's reign comes to a screeching halt!Shaq carries a grudgeAll this and much more on today's episode!Check out our Website:https://lifefromthepatio.com/merchBecome a Legend today:https://thebourbonlegends.comfollow us on TikTok:https://tiktok.com/@lifefromthepatio2 #bourbon #whiskey #fye #KnobCreek#Jack Daniels#comedy #podcast#funnyvideo #buffalotrace #distillery#buffalo #LFTP#oldforester #jimbeam #heavenhill#Bluenote#Shortbarrel#rye #ark #arknights#arkansas #nba #nfl #razorbacks #newyears #resolutions#LFTP Fred Minnick