Podcasts about Julia Child

【本集節目由 哈佛商業評論 贊助播出】 HBR線上書展：訂一年送兩期，再加碼好書6選1 https://go.hbrtw.com/8n6e5v . 創新，只能出現在科技業嗎？ 今天這集帶你認識一位改變美國餐桌的創新者——Julia Child。 她不是名廚，也不是企業家，卻用一本食譜，讓法國料理從高級餐廳走進美國家庭的廚房；她不是科技創業家，卻改寫了整個料理書的版面格式與使用方式，讓人們第一次「看得懂、做得出來」——這，就是最日常卻最深遠的破壞式創新。 真正顧客至上的思維，是走進用戶的日常、用他們的語言溝通。 成功的創新，不靠天份，而是靠極度的好奇心與堅持到底的精神！ 我們日常生活中，有沒有被忽略、其實也能被徹底改寫的潛力場域？ 也許你不在科技業，也一樣能成為創新者。

Jenny's Wedding Cakes was officially born in 1998, inspired by Jenny Williamson's lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led her to continue to self-train in baking and catering while earning a degree in business.  Together with her background in art and education in marketing, she was equipped to start a successful boutique wedding cake business, emphasizing classic aspects of design and style inspired by art, fashion and nature. Since then, she has become known for her original designs, eclectic, sophisticated – yet approachable – flavor selections and warm personal service. Jenny's work has been featured in over 20 wedding publications (three of which were covers), two hard cover books, and two world-wide publications, as well as countless other print publications. She has had the honor of receiving Boston Magazine's 'Best of Boston' award in wedding cakes in the years 2012 and 2018 and has also won the Improper Bostonian 'Boston's Best' for wedding cakes in 2017. Jenny has since taken her business experience and developed an on-line training program, Wedding Cake Business Academy, to help other aspiring wedding cake makers achieve success. Her students have been able to transform their lives to make a career out of their passion, baking and cake making. This will be her focus as she is so grateful for the life her business has given her, and she has made it a mission to share her knowledge with others.  Jenny currently lives in Amesbury, MA with her two teenage daughters. Instagram: jennys_wedding_cakes Facebook group: Wedding Cake Business and Design You Tube: Wedding Cake Business Academy In this episode we discuss: How her family's love of food inspired a passion for baking When opportunity knocks: making her first wedding cake for a friend How she taught herself to make wedding cakes by reading books and lots of practice Getting a marketing plan and establishing important relationships How she keeps on top of the latest trends and techniques How she navigated being a single Mom and running a successful small business Developing her online training program, Wedding Cake Business Academy Jenny's top tip for decorating cakes And much more!

Chuck Heinz and Jamie Lent talk about Red Raider baseball season start Friday, Julia Child, comments from Grant McCasland, Tech coaches coaching different sports, and tech and Oklahoma playing baseball every year.

For many people with disabilities, the kitchen can seem a deeply unfriendly place. From counters that require users to stand and cabinets that are often out of reach, to ovens that can't be opened in mobility chairs and tools that are hard to grip or difficult to read—cooking can seem like an impossible challenge. But it doesn't have to be this way. In fact, since the mid-1900s, researchers, designers, and people with disabilities have worked together to reimagine the kitchen in ways that have made it better for all of us. Listen in for this hidden history behind many of your favorite cooking tools, from OXO Good Grips to the Cuisinart food processor, as well as the inspiring stories of how today's blind and disabled cooks have hacked their kitchens to achieve both dinner deliciousness and culinary glory. All that, plus cameos from the household names who turn out to be accessibility legends: Betty Crocker and Julia Child! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Carlos Rafael ran one of the biggest fishing operations in New England. He was successful. Almost too successful. Probably because his seafood empire was built through fraud. This week, reporter Ian Coss brings us to the story of The Codfather. Plus, Natasha Pickowicz invites everyone to hot pot, and Christopher Kimball and Sara Moulton answer your questions on Norwegian pancakes, Julia Child's Gâteau de Crêpes, and more.Want to hot pot at home? Get the blog post featuring Natasha's equipment recommendations and shopping guide here.Listen to Catching the Codfather on the Big Dig Podcast from GBH here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Send us a textThis week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go! Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even use canned tomatoes if that's your best option. Heather discovers the key to this recipe is cooking each of the veggies separately (well, the eggplant and squash together, and the onions and peppers together). It's also important to cut them into similar sizes. Oh, and salt the eggplant and squash in advance so they sweat out extra moisture and keep their structure. In the end, following Julia's long-winded instructions was well worth it. We'd tried ratatouille before that was all baked together at the same time, and it wasn't nearly as satisfying as this method of cooking each thing separately and then assembling it at the end. Plus this is all prepared on the cooktop, which made it super easy and didn't require turning on the oven. Bon appétit!Get the ratatouille recipe! Other stuff mentioned in this episode:- S2 E2: Bon Appétit, a CIFF Special- Coq au Vin recipe- Eggplant Parmesan recipe- Spiced Eggplant Pide recipe- Dijon Salmon with Capers recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

300 hundred restaurants in 22 countries might not sound like a billion dollar empire, but you would be wrong. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is… Well, it’s us, but we’re highlighting ads we’ve written and produced for our clients, so here’s one of those. [OG Law Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young. Stephen Semple is here, and we’re going to talk about the building of another empire. And I’ve got to admit, I don’t know a whole lot about this one. I’ve maybe… Stephen Semple: Oh, wow. That’s exciting. Dave Young: We’re going to talk about P.F. Chang’s. I’ve maybe eaten at one of them, I would say less than half a dozen times in my life. Stephen Semple: Okay. Dave Young: And I think it’s just more of a convenience and proximity issue. I’m never really near any of them. Stephen Semple: So while they’re big, they’re not massive. They’re 300 restaurants in 22 countries, so they’re not like many of the other things we’ve talked about where there’s thousands of them. Dave Young: Right. Stephen Semple: So no, they’re not as prevalent. But look, 300 restaurants is still pretty successful. Dave Young: Yeah, that’s a lot. How did they get started? I’m not going to guess. I’m going to let you tell me. Stephen Semple: Okay. The business was founded by Philip Chiang and Paul Fleming. And Paul Fleming, you might recognize because he’s of Ruth’s Chris Steakhouse fame. Dave Young: Oh, okay. Stephen Semple: They got together, and they founded P.F. Chang in Scottsdale, Arizona- Dave Young: That makes a lot of sense. Stephen Semple: … in 1993. Now, Philip spells his last name C-H-I-A-N-G. So at a certain point, he changed his spelling just to make it easier. Drop the I and make it easier. Dave Young: Drop the I and made it just… Spell it the way it sounds. Stephen Semple: … Spell it the way it sounds, make it easier for the U.S. market. And the company has been bought and sold a few times over the years, but the first acquisition from the founders, from Philip and Paul, happened in 2012 by Centerbridge Partners in a deal worth a little bit over a billion dollars. Dave Young: Wow. Stephen Semple: They did okay. They walk away with some cash. Dave Young: Now, was it before or after they started putting it in supermarkets? Stephen Semple: I do not know the answer to that question. Dave Young: Probably predates. Stephen Semple: I’m going to suspect after. Dave Young: Okay. Stephen Semple: But the story starts with Philip’s mother, Cecilia Chiang. Cecilia was born in Beijing in 1920 to a really wealthy family. She grew up in a palace in China, ate high-end food, full staff, chefs, the whole nine yards, part of the aristocracy. And during the Chinese Civil War and the Japanese occupation, her family fled China and relocated in Japan, and there, the family opened a restaurant. Now in the 1960s, she travels to the U.S. Cecilia travels to U.S. to help her sister who came to America because of the economic challenges in Japan, and her sister had opened a restaurant in San Francisco and needed help- Dave Young: Okay. Stephen Semple: … and Cecilia came over to help her. But that venture failed, but Cecilia still remained in the U.S. And look, Chinese food in America at that time was not good. If you look at just about every food that has come to United States, the first people who brought it, whether it was Italian, whether it was Mexican, whether it was Chinese, the first immigrants were the people who were poor. Dave Young: Yeah. What years are we talking about here? Stephen Semple: 1960. Dave Young: Okay. Stephen Semple: So the first immigrants who came were the people who were poor, so therefore, typically the food is not the great food, it’s not made with the great ingredients. And so here she is, she’s looking around and she’s saying, “Look, there’s this poor Chinese food, all basically from the Canton region.” And most of it has been also turned into an American version, because basically, again, people were making it with whatever was available, so it really became very Americanized. Dave Young: Right. Stephen Semple: And Cecilia saw that, and what she wanted to do was introduce America to a more refined Chinese food, what she had experienced growing up as a wealthy person in China. So in 1961, she opens a sit-down restaurant with food from Northern China called The Mandarin. Dave Young: Okay. Stephen Semple: And it opens not in Chinatown, because here’s the thing that she recognized, context is everything. If she opened it in Chinatown, people’s expectation would be it would be the same as all the Chinese restaurants in Chinatown. Dave Young: All of them. Right, right. Stephen Semple: So what she did, she opened it on Polk Street, not far from Pacific Heights in San Francisco. Dave Young: Okay. Stephen Semple: Bit of a bold move, but she wanted to be seen as different, and that was how you did it. Dave Young: Makes sense. Stephen Semple: Now, the menu had some things that were unfamiliar, like pigeon, and it did not have some things that were expected like chow mein. And she struggled initially, because America was not really ready to try new things. Now, after two years of struggle came her breakout moment. The restaurant was visited by a guy by the name of Herb Kane, who was the most influential columnist in San Francisco history. He was a writer for the San Francisco Chronicle. But here’s the interesting thing, not a food critic. And he comes in the restaurant, falls in love with it, and gives it a great review. And overnight, the place becomes famous. You couldn’t get into it. It was visited by the likes of Julia Child, James Beard. It was totally on the radar. And I actually think the review may have even been more powerful because he was not a food critic. Dave Young: Sure. Yeah. Stephen Semple: But it also goes to show you… We talk about influencers, influence and all these other things, most restaurants be like, “We’ve got to get the food critics in here.” This guy was just a columnist who came in to try out their food- Dave Young: Right. Stephen Semple: … and it made them famous. And one of the things he loved was Peking duck, and so today Peking duck is pretty normal, it was really new back then. And suddenly, authentic Chinese food started to pop up. This really started it. In the late 1960s, Chinese restaurants in the United States doubled to about 10,000 of them. 1966, the first sushi restaurant opens. She opens the second restaurant, and Philip… And we’re talking about Philip Chiang? Dave Young: Right, right. Stephen Semple: Philip, her son, joins the business, and opens The Mandarin Cafe in LA, where he starts modernizing Chinese dishes for American diners, so starts doing a bit more of a fusion, right? Dave Young: Mm-hmm. Stephen Semple: Now, it’s here that Philip meets Paul Fleming, from Ruth’s Chris Steakhouse. Dave Young: Right. Stephen Semple: And Philip starts to build a bit of a friendship with Paul, and wants to work with Paul, wants to leverage his knowledge. Because after all, Ruth Chris is an upscale restaurant, and there’s this rise of casual chains, but Paul is not super excited, because none of them are Chinese, nor is Cecilia. She’s like, “I don’t really want to do this.” Philip is determined, he stays in touch with Paul. So 1979, things really start to change, because the restaurant called China Coach is opened by Wolfgang Puck, and it grows very quickly to 50 restaurants. And it’s the early ’90s, and Cecilia is ready to sell the restaurants. Dave Young: Stay tuned, we’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: And it’s the early ’90s, and Cecilia is ready to sell the restaurants, which basically frees Philip to make the changes he wants to do. He cycles back to Paul. Paul’s now looking at it going, “Well, there is this place for this growth and all of this.” So they decide to start something new. And Philip wants to bring other Asian cuisines, he wants to take it beyond Chinese. Dave Young: Okay. Stephen Semple: So he wants to add other Asian foods to it. So he spends three years developing the menu, and they changed the spelling of his last name to make it easier. And in 1993, here’s the other thing I found really, really interesting, they chose to open in Scottsdale in 1993. And here’s where Philip learned something from Cecelia, she did not open in Chinatown, she opened somewhere where there was not Chinese restaurants. At the time in Scottsdale, it’s described as a Chinese food desert at the time. Virtually no Chinese restaurants in 1993. Now, many people would go, “Well, you want to open up somewhere…” Nope, open it in Scottsdale. Opening weekend, they had 1,000 people, some waited for hours. Dave Young: Wow. Stephen Semple: Lined up around the block. Now, what really made them successful is Paul brought his ability to be able to scale a business, upscale dining, and really grow the business. And this is what allowed them to quickly… They quickly drove to 200 locations in a few years. And in 2012, 19 years later, they sold it for $1.1 billion. Dave Young: A billion bucks. Stephen Semple: Yeah. And there was also a point in there where they went public, gave them a bump, and then they were sold, and business was taken private, and it’s changed hands a few times. Dave Young: Well, one thing I’ve always known is that they’re not like every Chinese restaurant you’ve ever been in. Even every small town in America has a Chinese restaurant that they always seem to almost even share the same menus. Stephen Semple: Same thing here. Dave Young: Right. And- Stephen Semple: No matter how tiny the community is, there’s a Chinese restaurant. Dave Young: And- Stephen Semple: But it would have those things like chow mein, and- Dave Young: [inaudible 00:11:43], and Kung Pao chicken, and… Stephen Semple: Yeah. Dave Young: Sure. Stephen Semple: She took those things that were very common and very familiar and left them off of her menu, which was a bold move as well. Dave Young: Yeah, because otherwise we’d all be going in there ordering the Kung Pao chicken. Stephen Semple: We wouldn’t be having the Peking duck. Right. We wouldn’t be having the Peking duck. Dave Young: Yeah. Stephen Semple: So it was really interesting what she did, she leaned in to the difference in terms of opening it, because her mission was to bring this food, didn’t open in Chinatown, and left some popular things out, added some interesting things. But let’s face it, she struggled, and then there was the breakout moment. But here’s the part about all of this, now sometimes the trick is you have to be able to survive. If you’re able to survive, and you’re doing something truly remarkable, that breakout moment often happens. Now, advertising and promotion can accelerate that breakout moment, because it exposes people to this new idea, and entices them to come in. But if you do something… But it really and truly has to be remarkable. If you do something remarkable, and you do it really well, and if you can survive through the slow times, you get those breakout moments. Dave Young: Yeah. Yeah. It’s a really cool story. And the place has always felt… Yes, it’s Chinese, but no, it’s different. Stephen Semple: Yeah. Well- Dave Young: You can see the Ruth’s Chris DNA in the place, right? The- Stephen Semple: It’s funny, I had no… And I’ve been in a couple of P.F. Chang’s, and I had no idea the relationship with it. And as soon as I read that, I was like, “Oh, that makes…” It was sort of one of those. As soon as it’s presented that he was involved, it was like, “Oh, that makes so much sense, and I can see it.” It’s sort of funny how you didn’t see it, a lot of these things, hidden, and then it’s revealed, and suddenly it’s obvious, right? Dave Young: Yeah. In the last episode we talked about… I think it was one of the last episodes, we talked quite extensively about brand extension. Stephen Semple: Yes. Dave Young: And this is another good example of what we know would not have worked, and that would’ve been a Chinese restaurant by Ruth Chris. Stephen Semple: Correct. Correct. That’s a great observation. Yes. It would not have worked. Dave Young: Ruth’s Chris Chinese would not have worked. Stephen Semple: Right. Dave Young: You couldn’t leverage the good name of a steakhouse into a Chinese restaurant. Stephen Semple: No. Dave Young: Because that would not work. But you can take the DNA from the steakhouse, the high-end ritzy steakhouse, and apply it in measured ways to a high-end Chinese restaurant. And that’s exactly what they did, they took the luxury part of it, and made a luxury Chinese restaurant. Stephen Semple: Yeah. How the food is presented, how the place is decorated, although it would be decorated regionally different, and how the staff are trained, and all of those… And how the kitchen is run. I bet you if you walk into the two kitchens, you’d go, “Oh, I totally see…” I bet you the methodology in terms of how the kitchen is managed and all those other things is probably exactly the same. Yeah, so you’re right. You’re taking the DNA, and then basically modifying the presentation of that DNA to fit that thing, and giving it its own identity. And the problem that people make is they’ll look at it, go, “Well, the DNA is the same, so why can’t you just name it same?” And it’s, again, it’s like you talked about before, those hidden barriers. We think about the places of steakhouse, what’s the expectation? The expectation is steak, fine wines, potatoes, shrimp, lobster. Yes, there’ll be also vegetables, and grilled things, and all this other stuff, right? Dave Young: Yeah. Stephen Semple: You could even put in an appetizer of Peking duck and it would be fine, but you can’t make it a Chinese restaurant. Dave Young: Yeah, I think- Stephen Semple: Just like you couldn’t go the other way. Dave Young: You and I should buy Ruth’s Chris Steakhouse. Stephen Semple: Why should we do that? Dave Young: Just so we could change the name to Dave’s Steve’s Ruth’s Chris Steakhouse. Stephen Semple: Yeah, I’m going to pass. As awesome in ideas that sounds, as amazing as we would be at running- Dave Young: Another brand violation. I can see it now. Stephen Semple: Is this like a restaurant? Dave Young: All right. Well, thank you for sharing the P.F. Chang story. Now I’ve got to find one near me, and… I don’t want the bag of frozen stuff from the restaurant, I want to go in. Stephen Semple: God, no. You want to go and do the restaurant. Dave Young: Yeah, I want the experience. Stephen Semple: And they are good. They are fine. Dave Young: Yeah, yeah, every time I’ve been, but I just haven’t been very many times. Stephen Semple: Right. Dave Young: All right. Thank you. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us. Subscribe on your favorite podcast app, and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire-building session, you can do it at empirebuildingprogram.com.

"Ya hay demasiada gente." "Debería haber empezado hace años." "A mi edad, ¿tiene sentido?"Si alguna vez has pensado esto, este episodio es para ti.Cerramos enero desmontando el mito más paralizante de la marca personal: que llegaste tarde.Descubrirás:✅ Por qué los pioneros fracasan el 47% de las veces (y los "tardíos" ganan)✅ Las 3 ventajas reales que tienes por empezar con más experiencia✅ Por qué el mercado "saturado" es exactamente donde quieres estar✅ El verdadero coste de no empezar (y por qué crece cada año)✅ 4 estrategias para convertir tu "retraso" en posicionamiento únicoVera Wang empezó a diseñar a los 40. Samuel L. Jackson despegó a los 43. Julia Child publicó su primer libro a los 49.Tu momento no es tarde. Es ahora.

SEASON 4 EPISODE 52: COUNTDOWN WITH KEITH OLBERMANN A-Block (2:30) SPECIAL COMMENT: It's the Big Lie Redux. Trump appears to be planning some kind of SHOW TRIALS over the 2020 Election - and Nicolas Maduro might be his key “witness." He let it slip at the World Economic Forum yesterday. He told the audience in Davos that he will be prosecuting people over the 2020 Election. Never mind that there's nothing to prosecute anybody for; never mind that he lost; never mind that this has already been through the courts: "It was a rigged election. Everybody now knows that. They found out. People will soon be prosecuted for what they did. That's probably breaking news." In the last week, he has twice insisted Joe Biden and his administration ‘should be arrested’ and he has now said "we caught 'em." In his fugue state News Conference Tuesday, Trump had a question planted about ‘finding things out’ from Maduro about 2020. And Maduro's role in some nonsensical conspiracy theory may be the real reason Trump had Maduro renditioned from Venezuela – not drugs. Regardless: all the tea leaves suggest Trump is going to roll out the Big Lie again, this time perhaps with a phony confession from Maduro in exchange for a pardon or something. Trump is insane and desperate, so now he will actually try to focus the Department of Justice and all elected Republicans on prosecuting Biden and others. You think his Greenland Clown Show is crazy? You think his terrorism in Minnesota is crazy? You ain’t seen nothing yet. And god help us if it gets any traction. If media pushback were insufficient to counter the tsunami of propaganda Trump and his criminal gangs could generate, he might try to use the subsequent unrest as an excuse to interfere with the midterms or even rationalize violating the constitution and seeking another term. B-Block (32:30) THE WORST PERSONS IN THE WORLD: Anchors Aweight, Buffalo Bills' owner Terry Pegula, who has fired his coach even though he thinks Sean McDermott did an "admiral" job. Then there's Labor Secretary Lori Chavez DeRemer and the accusations of an affair with a staffer on the public dime. She's chosen to be represented by a lawyer named Dr. Nick. And then there are America's two most overrated journalists Jim "What Is A Woman?" VandeHei, and Anderson "You Really Think Trump Is Insane?" Cooper and yes they each actually asked those questions this week. C-Block (45:00) THINGS I PROMISED NOT TO TELL: How different was flying nearly half a century ago? There we were, the president of Cornell University and I, waiting to board a plane from New York to Ithaca and there they were, two airline employees, trying to fix a problem in the undercarriage by stuffing paper towels up into it. See omnystudio.com/listener for privacy information.

Send us a textWhat happens when a line cook falls in love with magazines—and refuses to choose between the stove and the story? We sit down with Chandra Ram, celebrated food writer, cookbook author and former editorial leader at Plate and Food & Wine, to chart a career built on craft, curiosity and a relentless commitment to serving readers as well as diners.We dig into the early days that shaped her taste for pace and hospitality, the consulting and PR pivots that revealed how media really works and the unexpected phone call that led to years steering a chef-focused magazine. From there, Chandra explains how she helped a legacy brand honor icons like Julia Child while welcoming weeknight cooks who just want perfect pancakes and fewer half-used cans. You'll hear how real-time traffic, search behavior and reader pain points inform recipe development, and why small choices—like using a full can of coconut milk—build trust.We also confront the forces remaking food media: social platforms with shifting rails and AI that answers before a click. Chandra makes the case for direct relationships through newsletters, the enduring power of cookbooks you can smudge and dog-ear, and a smarter approach to inclusivity that goes far beyond token dishes. Expect candid insights on developing a strong writer's voice, creating entry points that invite readers into a story, and trends worth keeping—hello, crunchy sauces packed with seeds and nuts.If you care about where recipes come from, whose stories get told, and how to cook better tonight, this conversation is for you. Enjoy the episode, then subscribe, share with a friend who loves food media, and leave a review to help others find the show.Mentioned in the Episode:Chandra's Substack newsletter: Another BiteChandra's Instagram (@chandrasplate)Chandra's LinkedInCookbooks by Chandra Ram– The Complete Indian Instant Pot Cookbook– Korean BBQ: Master Your Grill in Seven Sauces (with Bill Kim)– The Eiffel Tower Restaurant Cookbook (with Jean Joho)– Women in Food (contributor)– The Chicago Food Encyclopedia (contributor)Zuni Café Cookbook by Judy Rodgers Dianne Jacob's Will Write for Food 

The Champions Wild Card finals are here, and they are a doozy, as we get the Jeopardy!-Honored "Game of the Year" and some stellar (no pun intended) play from a fantastic group of contestants. We also get a very self-deprecating response from Harvey Silikovitz, a Julia Child impression, and we preview the upcoming Tournament of Champions. And in a week of boring FJs, John manages to find an interesting angle to dive deep on William Faulkner. If you want some more interesting angles on Jeopardy!, why not support the show? Head on over to patreon.com/jeopardypodcast, where $5/month gets you access to a NEW bonus episode every month! Plus, you'll get access to our entire back catalogue of bonus episodes, our Discord, and MORE. Join now! SOURCE: Los Angeles Times: "'The Sound and the Fury', as William Faulkner Imagined, In Color" by Carolyn Kellogg; University of Saskatchewan: "The Composition of 'The Sound and the Fury'" by Gail M. Morrison Special thank you as always to the J-Archive and The Jeopardy! Fan. This episode was produced by Producer Dan. Music by Nate Heller. Art by Max Wittert.

Happy 10th Podiversary! To kick off the new season, Mary Mac shares one of her favorite Julia Child recipes, Clafoutis!Written RecipeHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

Kate Roberts, Senior Exhibit Developer with the Minnesota History Center, talks about the exhibit that will be featured at the museum until late Spring 2026 as well as the MASSIVE collection of cookbooks that are in their collection. For more details, to plan your trip or get a membership, check out www.mnhs.orgSee omnystudio.com/listener for privacy information.

Bestselling author Heather B. Moore joins Jane Healey to discuss her richly researched new novel, Julia, which explores the extraordinary life of culinary icon Julia Child. From her surprising work in the OSS during World War II to her groundbreaking cooking career that began in Paris, Moore paints a vivid portrait of a woman who found her passion later in life and never looked back. The conversation dives into Julia's love story with Paul Child, her relentless determination to publish Mastering the Art of French Cooking, and how Moore balanced fact and fiction in this biographical novel.

Covid crashed Christmas, but things are getting back on track… Elizabeth and Andy have a heart to heart about entrepreneurship, Julia Childs inspires, a dermatologist has an odd bedside matter, and someone is winding things down…It's all covered on this week's Nobody's Listening, Right? Check out our new True Crime podcast - BETH'S DEAD Learn more at: https://www.patreon.com/cw/BethsDead Support NLR Join Patreon for bonus episodes! Buy the Merch! Find us on Instagram Find us on TikTok⁠⁠ Watch us on YouTube Shop our Amazon recommendations Here ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Chapters: 00:00 Intro 00:50 Paying For Jury Duty 03:24 A Shark Tank Dilemma 07:07 I Want You To Dream 17:57 Little Libraries 20:16 Julia Childs 24:36 Yuppie 32:39 This Year Was Messy 34:24 Covid Fears 35:52 Awkward Dermatologist Visit 42:01 Bedside Manner 43:41 Big (The Movie) Update 45:06 Love Actually Learn more about your ad choices. Visit podcastchoices.com/adchoices

After more than four decades in professional kitchens—including twenty years as chef-owner of Portland's beloved Nostrana—Cathy Whims has published her first cookbook. The Italian Summer Kitchen captures the essence of Italian summer cooking through the lens of the Pacific Northwest, featuring simple, ingredient-driven recipes and beautiful watercolor illustrations.This conversation was recorded in Bologna, Italy, at Sette Tavoli, one of Brian's favorite restaurants. We discuss Cathy's journey from vegetarian teenager to celebrated chef, her time training with Marcella Hazan and Dario Cecchini, the cult following around Nostrana's signature Insalata Nostrana, and how the pandemic changed her approach to this book.In this episode:• Growing up cooking with Julia Child cookbooks• Working through every station at Genoa, Portland's premier fine dining restaurant• The pivotal trips to Italy that changed everything• Opening Nostrana and celebrating 20 years this year• Training with Marcella Hazan and the tomato butter sauce that's been on the menu since day one• The secret to the perfect radicchio salad• Why she chose watercolor illustrations over photographs• How COVID-19 shifted the book from restaurant cooking to home cooking• The "less is more" philosophy of cucina povera• An ingredient challenge gamePlus, on our Substack: Two recipes from the book—Spaghettini with Prawns and Yogurt Panna Cotta—and hear Cathy read an excerpt from The Italian Summer Kitchen.Special thanks to Jaqueline and the team at Sette Tavoli in Bologna for hosting this recording.Guest Cathy WhimsBook The Italian Summer Kitchen by Cathy WhimsEpisode Length 45:28Timestamps00:00 - Introduction & recording in Bologna02:15 - Growing up in Chapel Hill, NC04:30 - The vegetarian awakening and her mother's response07:45 - Latin major turned professional cook10:20 - Landing the dream job at Genoa12:45 - Working through every station15:30 - The trips to Italy that changed everything18:00 - "The hundred dollar chicken" and knowing it was time to move on21:00 - Opening Nostrana: a new vision23:30 - Training with Marcella Hazan26:15 - The Insalata Nostrana: origin story and technique30:45 - The ice water secret33:00 - Other influential cookbook authors35:30 - The pandemic pivot: from restaurant book to home cooking39:00 - Why illustrations instead of photographs42:15 - Summer preservation techniques45:00 - The ingredient challenge game45:30 - Challenge #1: Seafood (spot prawns, bottarga, zucchini blossoms, truffle butter)49:15 - Challenge #2: Agrodolce (hazelnuts, red wine vinegar, peaches, marshmallows)53:00 - Challenge #3: Tuscan Crossover (chanterelles, guanciale, ricotta, kimchi)57:30 - ClosingCreditsHost: Brian Hogan StewartRecorded at: Sette Tavoli, Bologna, ItalySalt + Spine is part of the Heritage Radio Network. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SummaryIn this powerful follow-up conversation, David talks with Chef Charlie Vollmar on his return to Out Late With David to share how his life has transformed since his first interview 18 months ago. Speaking from Palm Springs, Charlie updates listeners on his reinvention in San Miguel de Allende—rebuilding his life after being outed, creating a new chosen family, relaunching his culinary school, and deepening his work in cultural exchange and philanthropy. With his signature radical vulnerability, he reflects on personal growth, identity, male connection, creativity, and purpose, all while offering honest guidance for others navigating late-in-life coming out journeys. This uplifting episode highlights resilience, authenticity, and the joy of discovering life on the other side of trauma. Keywords#ComingOutLater #GayMen #LGBTQStories #AuthenticLiving #ChosenFamily #ChefCharlieVollmar #SanMiguelDeAllende #PalmSpringsLGBTQ #CulinaryJourneys #GayExpatLife #Self-discovery #AuthenticityTakeaways• Reinvention at any age is possible.• Authenticity transforms everything.• Mexico sparked Charlie's creative and personal rebirth.• Chosen family brings deep healing and joy.• Radical vulnerability can save lives—your own and others'.• Letting go is often the first step to moving forward.• There is hope and purpose on the other side of trauma.• Male connection—emotional, social, spiritual—can be profoundly healing.Sound Bites1.  “I didn't just come out—I became someone I never knew I was allowed to be.”2.  “Mexico didn't just give me a new home. It gave me a new mind, a new heart, and a new life.”3.  “Radical vulnerability wasn't a choice—it was the door that saved me.”4.  “At 60, I thought my story was over. It turns out it was only just beginning.”5.  “I left with two carry-ons, a red backpack, a laptop, and a cup of coffee—and rebuilt everything from nothing.”6.  “My chosen family filled a space in my heart I didn't even know was empty.”7.  “I wake up every day now with one thought: I can't wait to see who I become today.”8.  “Authenticity isn't a destination—it changes every hour with the people you meet and the life you live.”9.  “There is so much life waiting for us on the other side of trauma. Hold on. There's always another side.”10.  “Teaching isn't my job—it's my purpose. It's the gift I get to give away every day.”The Classic Cocktail Anthony Bourdain Called The 'Perfect Mixed Drink': https://www.tastingtable.com/1360085/classic-cocktail-anthony-bourdain-perfect-drink-negroni/Boeuf Bourguignon | The French Chef Season 7 | Julia Child: https://www.youtube.com/watch?v=uruT8FPpeKcConnecting with Chef CharlieChef Charles VollmarEpicurean Exchange Culinary EducationAparicio 25, #5, Zona CentroSan Miguel de Allende, Guanajuato, MéxicoWhatsApp: +1 925-369-4181Email: charlie@epicureanexchange.comWebsites:Education: www.epicureanexchange.comTravel: www.epexculinarytravel.comBlog: www.epicureanglobalexchange.comSocial media:Facebook:Charles VollmarEpicurean Exchange Culinary TravelThreads: @charlesvollmarInstagram: @charlesvollmar & @epexculinarytravelBluesky: @carlitosv.bsky.socialJanuary Cover of GoNaked Magazine

Julia Child is one of the most recognizable names in the cooking world, but even still so many of her accomplishments aren’t widely known. And the impacts she had on American culture, whoa! Join Josh and Chuck as they savor the flavor of Julia Child!See omnystudio.com/listener for privacy information.

Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child's “Mastering the Art of French Cooking” and Madhur Jaffrey's “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.

This week's guest is an icon, a chef's chef, and a tireless culinary educator -- it's not hyperbole to suggest that the entirety of food media as we know it, a food media that respects food and the process of making it as a skill to be fostered and shared, is in his profound debt. Raised in his parents' restaurant near Lyon, Jacques Pépin went from unpaid apprentice and presidential chef for Charles de Gaulle to redefining American cooking after moving to New York in 1959, even turning down an offer to become John F. Kennedy's White House chef to learn the science and scale of food at Howard Johnson's. His landmark books La Technique and La Méthode, followed by decades of PBS series from The Complete Pépin to Julia & Jacques Cooking at Home, made rigorous French technique approachable for home cooks everywhere. Now he's channeling that lifetime of craft into the Jacques Pépin Foundation, which supports community kitchens and culinary job training for people facing barriers to employment -- all while celebrating his 90th birthday with 90 dinners across the country. He calls into the Joiners studio from his home in Connecticut to chew the fat with the boys in a conversation that spans seven-day-a-week apprenticeships in postwar France to dinner parties with Julia Child and James Beard -- including who actually did the dishes. 

Nancy Silverton is here to make you a better baker. She tells the story about the time she made Julia Child cry on TV and the very best way to make cornbread, angel food cake and more classic desserts. Plus, Joan De Jesus explains the wine world's biggest trend right now, natural wines; J. Kenji López-Alt shares his secrets for cooking salmon at home; and we make Korean Stir-Fried Chicken with Rice.Get this week's recipe for Korean Stir-Fried Chicken with Rice here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?Whether you're planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).We're breaking down how to plan a memorable Thanksgiving with:The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.A fully-tested vegetarian menu that satisfies every guest at your table.A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we're doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don't go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. Mill is the easiest way to prevent food waste at home. It's one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!You can learn more at mill.com/foodfriends***Links:Sonya's co-hosting Thanksgiving menu:TurkeyBaked ham from Natasha's KitchenClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitBaked beans from Rancho Gordo (with vegetarian option)Parsnips with miso and parmesan by Yotam Ottolenghi for NYT CookingRadicchio salad with walnuts and pears or radicchio salad from the Gjelina CookbookBrioche rolls (although typically Amanda's mom uses Julia Child's brioche...

Looking for the sweet spot where tradition meets the table? We bring together a master appraiser, a wine guide, and a hometown foodie to show how old-school cookbooks, a just-released French red, and a one-pan dinner can turn a chilly weeknight into a warm celebration.Dr. Lori kicks things off with a collector's map to the kitchen shelf: early printings of The Joy of Cooking, The White House Cookbook, and first editions from Julia Child, Ina Garten, and Rachael Ray—and why themed and community cookbooks carry both cultural weight and market value. She shares clear preservation tips you can use today and explains how to spot the difference between “well-loved” and “deal-breaker” condition.We then uncork the season with Catherine Montest, Your Fairy Wine Mother, for an easy primer on Beaujolais Nouveau. Learn why this Gamay-based, fruit-forward red lands each November, how EU designations protect producers and quality, and why Nouveau's bright cherry-strawberry profile is a knockout with turkey and a welcoming pour for red-wine skeptics. Think of it as a snapshot of the year's harvest—festive, fresh, and perfectly timed for your holiday table.Closing things out, Angie Carducci of Angie Loves PGH shares her weeknight sheet pan blueprint: chunky seasonal veg, a reliable starch, and a simple protein like pressed tofu, all tossed with high-quality Arbequina olive oil and finished with local spice blends from Steel City Salt. If you love the hunt for a great cookbook, want a crowd-pleasing wine for Thanksgiving, or just need a dinner that practically cooks itself, this one's for you. Subscribe for more local flavor, share with a foodie friend, and leave a quick review—what cookbook gem, bottle, or sheet pan combo should we try next?Support the showLiked the episode? We'd love a coffee!

Send Jay comments via textWhat if the empty rooms in your home are an invitation to a bigger, richer life? In this inspiring episode, best-selling author and performer Troy Horne joins us to explore how to redesign your future after 40 by tapping into your greatest asset—your experience. From Broadway breakthroughs as Tom Collins in RENT to co-authoring a mindset book with his son, Troy demonstrates how creativity, courage, and compassion can flourish alongside family priorities—and how to move forward when your heart calls.We delve into the arc of real change: the initial decision to start, the honeymoon phase where momentum builds, and the “are-you-sure” resistance that often follows. Troy introduces “scar power,” the idea that past setbacks deepen judgment and accelerate learning—proof that late bloomers like Julia Child and Martha Stewart show timing is a feature, not a bug. Highlights & Key Takeaways:The “preview” stage of empty nesting and shifting home energy.Permission to start again after 40—your second act is possible now.Transform scars and setbacks into resilience and confidence.The honeymoon and "are-you-sure" phases of change—expect resistance and growth.The mantra: No day but today—action over hesitation.Ready to trade hesitation for momentum? Join Troy Horn as he shares stories—and practical strategies—to help you design the life you're meant for. Troy Horne BioTroy Horne is a three-time best-selling author, Star Search contestant, NBC's the Sing Off competitor, opening act for Steve Miller and Gov't Mule band, and has portrayed Tom Collins on Broadway in RENT on Broadway. A father of three, Troy is published author who has sold over 287,800 copies of his non-fiction books. His mission is to help people over 40 live their dream.Find Troy Online: Instagram, LinkedInSupport the showBECOME A VIP SUBSCRIBER (Join Today!) Bonus Content for Subscribers Only Episode Shoutouts Thank You Emails Private Meet & Greets via Zoom + More ENJOY THE SHOW?Don't miss an episode, subscribe via Apple Podcasts or follow on Spotify and many more. Review us on Love the Podcast, Apple Podcasts, or Spotify -- reviews and ratings help others find us and we'd appreciate your support greatly. LOVE THE SHOW?Get THIS EMPTY NEST LIFE swagCONNECT WITH JAYEmail, LinkedIn, Instagram, TikTok

Thirty paintings created by the bushy-haired, soft-spoken Bob Ross will soon be up for auction to defray the costs of programming for public television stations suffering from cuts in federal funding. Ross, a public television stalwart in the 1980s and '90s, “dedicated his life to making art accessible to everyone,” said Joan Kowalski, president of Bob Ross Inc. “This auction ensures his legacy continues to support the very medium that brought his joy and creativity into American homes for decades.” Bonhams in Los Angeles will auction three of Ross's paintings on November 11. Other auctions will follow in London, New York, Boston, and online. All profits are pledged to stations that use content from distributor American Public Television. The idea is to help stations in need with licensing fees that allow them to show popular programs that include “The Best of Joy of Painting,” based on Ross's show, “America's Test Kitchen,” “Julia Child's French Chef Classics,” and “This Old House.” Small and rural stations are particularly challenged. As desired by President Donald Trump, Congress has eliminated $1.1 billion allocated to public broadcasting, leaving about 330 PBS and 246 NPR stations to find alternative funding sources. Many launched emergency fund drives. Some have been forced to lay off staff and make programming cuts. The beloved Ross died in 1995 of complications from cancer after 11 years in production with “The Joy of Painting.” His how-to program was shown on stations around the U.S. and around the world. The former Air Force drill sergeant known for his calm demeanor and encouraging words enjoyed a resurgence in popularity during the lockdowns of the COVID-19 pandemic. Ross spoke often as he worked on air about painting happy little clouds and trees, and making no mistakes, only “happy accidents.” The thirty paintings to be auctioned span Ross's career and include landscapes depicting serene mountain vistas and lake scenes, his signature aesthetic. He created most of the 30 on-air, each in under 30 minutes, which was the span of a single episode. This article was provided by The Associated Press.

In this episode of The Brainy Business podcast, Melina Palmer welcomes Scott Anthony, author of Epic Disruptions: 11 Innovations that Shaped Our Modern World. Together, they explore the fascinating concept of disruption, diving into how seemingly ordinary innovations have radically transformed our lives and industries. Scott shares insights from his extensive experience in the field of innovation, including his work with the late Clayton Christensen. They discuss the patterns of disruptive change, the importance of understanding consumer behavior, and how historical examples can inform future strategies. Listeners will gain a deeper appreciation for the often-overlooked stories behind major innovations, from Julia Child's influence on cooking to the evolution of everyday products like diapers and fast food. As you listen, consider what familiar processes in your life or business might benefit from a fresh perspective. This episode serves as a reminder of the potential for transformation that lies in the unexpected. In this episode: Discover the true meaning of disruption and its implications for businesses today. Learn about the historical innovations that have shaped our modern world. Explore the human elements behind major breakthroughs and how they relate to consumer behavior. Understand the patterns of successful disruption and how to identify opportunities. Gain insights into reframing familiar processes for greater impact. Get important links, top recommended books and episodes, and a full transcript at thebrainybusiness.com/545. Looking to explore applications of behavioral economics further? Learn With Us on our website. Subscribe to Melina's Newsletter Brainy Bites. Let's connect: Send Us a Message Follow Melina on LinkedIn The Brainy Business on Youtube The Brainy Business on Instagram

Looking for the perfect make-ahead menu for hosting on a chilly fall evening? In this bite-sized episode, we share the best things we ate this week to inspire each other and you!By the end of this episode, you'll be craving Julia Child's classic boeuf bourguignon; it's famous for a reason, with tender beef and a rich, velvety sauce. You'll also pick up our tips for making the best apple-cranberry crisp – a dessert that's impressive enough for your next dinner party, or even for brunch! Tune in for a quick dose of home cooking inspiration!***Links:Julia Child's Boeuf Bourguignon Apple Crisp recipe from The Chunky Chef. To make Kari's breakfast/brunch version, sub maple syrup for the sugar in the apples, and bake them with cranberries in the oven until tender and jammy. Mix up crumble topping and bake SEPARATELY from the fruit for added crunch (use gf oats if you like!). Add crumble topping to roasted fruit before serving. Offer whole milk Greek yogurt as an optional topping!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Looking for an in-person Food Friends experience? Book a farmers' market tour with Sonya in Portland, OR!

Ask folks in the world of food and cookbooks, “Who writes the best recipes?” and you'll hear one name more than any other: Dorie Greenspan. "Dorie does rock solid recipes," says Chandra Ram, who judges the prestigious IACP Cookbook Awards. So what's Dorie doing that makes her recipes better than others? This week, we travel to her home in Connecticut to find out. We watch her test a recipe, and get a look at her butter fridge. We also hear how Julia Child helped shape her career.Dorie's new book is Dorie's Anytime Cakes and her newsletter is XOXO Dorie. This episode originally aired on April 20, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Julia Shu, Tracey Samuelson, and Jared O'Connell. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, Morgan Johnson, and Jazzmin Sutherland.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Aretha Franklin sang about it. Rodney Dangerfield joked about it. And Jackie Robinson famously said, like him or not, he'd earned it. R.E.S.P.E.C.T. We are living in a period where respect is a neglected virtue — too often sacrificed in public discourse, online exchanges, and everyday interactions. Robert L. “Bob” Dilenschneider aims to change that, even if only one interaction at a time. Bob is the founder of The Dilenschneider Group, which, since October 1991, has provided strategic advice and counsel to Fortune 500 companies, professional organizations, trade associations, educational institutions, and leading families and individuals around the world. Bob's newest book, his 20th, is Respect: How to Change the World One Interaction at a Time. The book is a timely reflection on the urgent need for civility in an era of deep division. Drawing on both his life and professional experience and the wisdom of 13 admired leaders, Respect outlines five practical strategies for restoring civility and rebuilding mutual understanding. “It can feel like the world is broken,” Bob acknowledges in his book. The solution, he believes, does not rest with political leaders or other highly influential individuals but with individuals, regular citizens, who can take steps to restore a culture of respectfulness. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: Robert L. “Bob” Dilenschneider, The Dilenschneider GroupPosted: October 27, 2025 Monday Morning Run Time: 39:28 Episode: 14.21 Popular Books By Robert L. Dilenschneider: The Ultimate Guide to Power and Influence: Everything You Need to Know Character: Life Lessons in Courage, Integrity, and Leadership Decisions: Practical Advice from 23 Men and Women Who Shaped the World Prior Monday Morning Radio Episodes Featuring Robert L. Dilenschneider: March 2025: Lou Gehrig, Winston Churchill, and Julia Child as Professional and Personal Role Models September 2023: A Proven Formula Anyone Can Use to Obtain Power and Wield Influence December 2021: The One Defining Trait Shared Early in Adulthood By 25 of History's Heroes January 2020: PR Strategist Robert L. Dilenschneider Looks to History for Decision-Maker Role Models

Epic Disruptions: 11 Innovations That Shaped Our Modern World (Harvard Business Review Press, 2025) arrives at the perfect moment as artificial intelligence and other technologies promise to unleash another wave of major transformation. This book is a kaleidoscopic look at how eleven disruptive innovations—including the iPhone, transistor, disposable diapers, and Julia Child's The Art of French Cooking—reshaped industries and societies, propelling humanity toward new frontiers. It masterfully weaves together the fascinating stories behind history's most transformative disruptions—from ninth-century China to twenty-first-century Silicon Valley. Through the eleven pivotal innovations that it covers, including the printing press, mass-produced automobiles, the McDonald's revolutionary food system, and the iPhone, the author Dartmouth Business School Professor Scott D. Anthony reveals the hidden patterns behind world-changing breakthroughs from gunpowder to generative AI. These forces of disruption are repeatedly rewriting the rules of business, society, and human possibility. Through vivid storytelling and sharp analysis, Professor Anthony introduces the iconoclasts who dared to think differently—the Renaissance-era scientists, French-cooking enthusiasts, and corporate visionaries who saw opportunities others missed. This books shows how disruptions actually took place. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Epic Disruptions: 11 Innovations That Shaped Our Modern World (Harvard Business Review Press, 2025) arrives at the perfect moment as artificial intelligence and other technologies promise to unleash another wave of major transformation. This book is a kaleidoscopic look at how eleven disruptive innovations—including the iPhone, transistor, disposable diapers, and Julia Child's The Art of French Cooking—reshaped industries and societies, propelling humanity toward new frontiers. It masterfully weaves together the fascinating stories behind history's most transformative disruptions—from ninth-century China to twenty-first-century Silicon Valley. Through the eleven pivotal innovations that it covers, including the printing press, mass-produced automobiles, the McDonald's revolutionary food system, and the iPhone, the author Dartmouth Business School Professor Scott D. Anthony reveals the hidden patterns behind world-changing breakthroughs from gunpowder to generative AI. These forces of disruption are repeatedly rewriting the rules of business, society, and human possibility. Through vivid storytelling and sharp analysis, Professor Anthony introduces the iconoclasts who dared to think differently—the Renaissance-era scientists, French-cooking enthusiasts, and corporate visionaries who saw opportunities others missed. This books shows how disruptions actually took place. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

Epic Disruptions: 11 Innovations That Shaped Our Modern World (Harvard Business Review Press, 2025) arrives at the perfect moment as artificial intelligence and other technologies promise to unleash another wave of major transformation. This book is a kaleidoscopic look at how eleven disruptive innovations—including the iPhone, transistor, disposable diapers, and Julia Child's The Art of French Cooking—reshaped industries and societies, propelling humanity toward new frontiers. It masterfully weaves together the fascinating stories behind history's most transformative disruptions—from ninth-century China to twenty-first-century Silicon Valley. Through the eleven pivotal innovations that it covers, including the printing press, mass-produced automobiles, the McDonald's revolutionary food system, and the iPhone, the author Dartmouth Business School Professor Scott D. Anthony reveals the hidden patterns behind world-changing breakthroughs from gunpowder to generative AI. These forces of disruption are repeatedly rewriting the rules of business, society, and human possibility. Through vivid storytelling and sharp analysis, Professor Anthony introduces the iconoclasts who dared to think differently—the Renaissance-era scientists, French-cooking enthusiasts, and corporate visionaries who saw opportunities others missed. This books shows how disruptions actually took place. Learn more about your ad choices. Visit megaphone.fm/adchoices

Epic Disruptions: 11 Innovations That Shaped Our Modern World (Harvard Business Review Press, 2025) arrives at the perfect moment as artificial intelligence and other technologies promise to unleash another wave of major transformation. This book is a kaleidoscopic look at how eleven disruptive innovations—including the iPhone, transistor, disposable diapers, and Julia Child's The Art of French Cooking—reshaped industries and societies, propelling humanity toward new frontiers. It masterfully weaves together the fascinating stories behind history's most transformative disruptions—from ninth-century China to twenty-first-century Silicon Valley. Through the eleven pivotal innovations that it covers, including the printing press, mass-produced automobiles, the McDonald's revolutionary food system, and the iPhone, the author Dartmouth Business School Professor Scott D. Anthony reveals the hidden patterns behind world-changing breakthroughs from gunpowder to generative AI. These forces of disruption are repeatedly rewriting the rules of business, society, and human possibility. Through vivid storytelling and sharp analysis, Professor Anthony introduces the iconoclasts who dared to think differently—the Renaissance-era scientists, French-cooking enthusiasts, and corporate visionaries who saw opportunities others missed. This books shows how disruptions actually took place. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/technology

Welcome to episode #1006 of Thinking With Mitch Joel (formerly Six Pixels of Separation). Disruption isn't always loud. It's often quiet, slow and deeply human. That's one of the lessons Scott Anthony has spent his career unpacking. As a leading voice on innovation and the managing partner emeritus at Innosight (the consultancy founded by the late Clayton Christensen), Scott has helped global companies navigate the uncertainty that comes with change. He si currently a Clinical Professor of Strategy at Dartmouth's Tuck School of Business. His latest book, Epic Disruptions – 11 Innovations That Shaped Our Modern World, reframes how we think about progress through stories that stretch from gunpowder to generative AI, showing that real innovation rarely arrives overnight (he's also written eight other books). It compounds through persistence, vision and luck. In this conversation, we explore what disruption really looks like inside organizations: the emotional toll of change, why mergers and acquisitions often fail, and how the next generation of intrapreneurs can learn from past innovators rather than repeat their mistakes. We also talk about the future of business education and how AI is rewriting the way we learn, teach, and measure knowledge (and why the classic case study model still has a role to play if it evolves with the times). Scott's perspective is grounded in humility and curiosity, shaped by years of studying leaders who dared to think differently and systems that resisted transformation. Whether you're navigating the next big pivot, building within a legacy organization, or simply trying to understand how the forces of innovation ripple through industries, this conversation offers a rare mix of strategy and soul. It's not about predicting the next big thing, it's about learning to see the patterns in change itself. Enjoy the conversation… Running time: 54:55. Hello from beautiful Montreal. Listen and subscribe over at Apple Podcasts. Listen and subscribe over at Spotify. Please visit and leave comments on the blog - Thinking With Mitch Joel. Feel free to connect to me directly on LinkedIn. Check out ThinkersOne. Here is my conversation with Scott Anthony. Disruptions – 11 Innovations That Shaped Our Modern World. Scott's other books on innovation and strategy. Dartmouth's Tuck School of Business. Follow Scott on LinkedIn. Chapters: (00:00) - Introduction to Disruptive Change. (05:03) - Navigating the Use of AI in Learning. (09:32) - The Language of Collaboration with Technology. (10:32) - Reflections on Clayton Christensen's Influence. (14:19) - The Role of Case Studies in Business Education. (18:21) - Understanding Failure in Business Contexts. (20:44) - The Complexities of Mergers and Acquisitions. (23:02) - The Challenges of Change Management. (25:21) - The Future of Work and Collaboration. (27:16) - Defining Disruption and Collaboration. (28:04) - Epic Disruptions: The Selection Process. (29:24) - The Stories Behind Disruptions. (31:01) - Lessons from Julia Child and Disruption. (34:05) - Understanding Stasis in Business. (38:37) - Why Great Companies Fail. (41:20) - The Role of Incumbents in Innovation. (43:18) - The Emergence of Intrapreneurs. (45:12) - Navigating the Great Unfreezing. (47:36) - The Long Game of Technology Adoption. (49:04) - The Four Questions of Disruption.

Steph is joined by special guest Zoe Francois to talk about James Beard Nominations, an upcoming Paris trip, and new Julia Child exhibit.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For decades, legendary author, TV host, instructor and chef Jacques Pépin has spread his love for cooking across the world. He’s cooked for heads of state and on numerous public television shows, appearing alongside Julia Child in Julia and Jacques Cooking at Home. He’s also Executive Chairman of The Jacques Pépin Foundation. The foundation supports culinary training for adults who face barriers to employment. They recently awarded a ten thousand dollar grant to New Haven’s Sanctuary Kitchen. This conversation was recorded in front of a live audience as part of New Haven’s International Festival of Arts and Ideas. GUEST: Jacques Pépin: author, instructor, chef and Executive Chairman of The Jacques Pépin Foundation. He has hosted or co-hosted numerous TV shows including "Julia and Jacques Cooking at Home." For more information about Jacques Pépin's 90/90 birthday celebrations, you can go to CelebrateJacques.orgSee omnystudio.com/listener for privacy information.

Napa Valley icon Tor Kenward joins host Billy for a wide ranging conversation spanning five decades of wine, food, and culture in the Valley. Tor traces his journey from a 1970s arrival when Napa had fewer than 50 wineries through the post Judgment of Paris boom, his culinary collaborations with Julia Child, Thomas Keller, and the American Institute of Wine & Food, the founding of the School for American Chefs with Madeleine Kamman, and the creation of TOR Wines, a Burgundy minded, single vineyard model sourcing elite blocks from sites like To Kalon, Vine Hill Ranch, Martha's Vineyard, Melanson Pritchard Hill, Hyde, Beckstoffer Dr. Crane, and more. We also dig into Tor's updated book, Reflections of a Vintner: Stories and Seasonal Wisdom from a Lifetime in Napa Valley with forewords by Robert Parker and Thomas Keller and an afterword by Karen MacNeil, plus candid takes on climate, pricing, and Napa's fifth season, the future.Key Topics & Takeaways1970s Napa, up close: fewer than 50 wineries, campgrounds over hotels, and meeting legends like André Tchelistcheff and Joe HeitzJudgment of Paris impact: how one blind tasting accelerated Napa's global credibility and tourismCulinary engine of Napa: Julia Child, AIWF, Copia, and launching the School for American Chefs with Madeleine KammanFrench Laundry era: early friendship with Thomas Keller; hospitality lessons borrowed from Europe and made Napa specificBuilding TOR Wines: why Tor chose a single vineyard Burgundy mindset over a Bordeaux style estate modelVineyard character, not just variety: how To Kalon vs Pritchard Hill vs Vine Hill Ranch show dramatic Cabernet diversityContracts and farming voice: leasing elite blocks, co deciding canopy, crop load, and timing with family growersThe book's format: a vintage year told month by month January to December plus Déjà Vu, the future of NapaHeadwinds and hope: consumption shifts, fire seasons, pricing ceilings, and why recent cool vintages can be outstandingPrice tiers that make sense: maturing region dynamics, icon wines can command premiums while broader tiers stabilizeLinks & ResourcesReflections of a Vintner: Stories and Seasonal Wisdom from a Lifetime in Napa Valley updated editionLink: https://www.amazon.com/Reflections-Vintner-Tor-Kenward-ebook/dp/B0F37B1GMKChapters00:00 Introduction to the Vent Wine Podcast00:23 Meet Napa Valley Legend Tor Kenward03:04 The Impact of the Judgment of Paris05:21 Founding Tor Wines and Napa's Evolution07:48 Reflections on Napa's Culinary and Wine Scene18:26 The Transition from Sweet to Dry Wines23:02 Napa's Hospitality Revolution26:48 Starting Tour Wines: A Family-Owned Venture27:39 Focusing on Single Vineyards: A Burgundy Approach29:49 Leasing Vineyard Blocks: Building Relationships30:55 Production Numbers and Collaborations31:44 The Unique Characteristics of Napa Valley Wines36:28 Writing the Book: Honoring Napa Valley's Legacy42:59 Climate Change and Napa Valley's Future46:32 The Premiumization of Napa Wines50:10 Conclusion and Final ThoughtsThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email Billy@thewinepod.com. Cheers!

This week on Gastropod, a feast of fruits! Specifically, feijoa and durian—and, if you haven't heard of either, you're not alone. Unlike the ubiquitous strawberry or banana, durian and feijoa are only popular in a handful of countries and almost unknown in the US, and we wanted to know why—especially because the people who love them really love them. For New Zealanders, like journalist Kate Evans, feijoa is *the* taste of home, even though it's almost forgotten in its original homeland, in Brazil and Uruguay. Meanwhile, the smell of the durian is so intense and distinctive—Julia Child likened it to “dead babies mixed with strawberries and Camembert”—that it's famously banned from public transportation in Singapore. But for durian lovers, like the cancer expert who decoded the fruit's genome, it inspires something close to obsession. Join us this episode for a weird fruit adventure, as we discover why the durian and feijoa inspire such strong feelings, and why they never made it big in the US. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Butchering whole alligators, costing out every plate down to the garnish, and perfecting grilled sweetbreads with Cindy Wolf, an executive chef. What was it like to cook for Julia Child? And what popular item does she wish she could purge from the menu?Dan's latest book is Reset: How to Change What's Not Working. It's out in hard cover and as an audiobook.WANT MORE EPISODE SUGGESTIONS? Grab our What It's Like To Be... "starter pack". It's a curated Spotify playlist with some essential episodes from our back catalogue. GOT A COMMENT OR SUGGESTION? Email us at jobs@whatitslike.com FOR SPONSORSHIP OPPORTUNITIES: Email us at partnerships@whatitslike.com WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We'll ask you to answer two questions: 1. What's a word or phrase that only someone from your profession would be likely to know and what does it mean? 2. What's a specific story you tell your friends that happened on the job? It could be funny, sad, anxiety-making, pride-inducing or otherwise. We can't respond to every message, but we do listen to all of them! We'll follow up if it's a good fit.

Business leaders need to be versatile, critical thinkers capable of questioning the status quo while integrating actionable frameworks to drive innovation. How does this align with the principles today's business school graduates are learning and will they be capable of integrating actionable frameworks to drive innovation in the future?Scott D. Anthony is a professor at the Tuck School of Business at Dartmouth College and the author of several books. His latest work is titled Epic Disruptions: 11 Innovations That Shaped Our Modern World.Greg and Scott discuss Scott's latest book, Epic Disruptions, as well as his previous works, including Dual Transformations and Eat, Sleep, Innovate. Their conversation examines the intricacies of disruption theory, its need for an update, and the complexity of business models in today's ecosystem-focused world. Scott shares insights from his extensive research and consulting experience, touching on historical examples like the iPhone, Tesla, and Julia Child, and emphasizing the importance of adapting mental models to navigate uncertainty. *unSILOed Podcast is produced by University FM.*Episode Quotes:Innovation is predictably unpredictable39:59: Scott: Randomness is absolutely a feature of every innovation story that you'll study. And the conclusion I drew from the research is that innovation has become more predictable, but it's not perfectly predictable. So I called it predictably unpredictable in that—Greg: Now, is it more predictable because we have better tools and better frameworks?Scott: I think so. I think A, we have better tools and better frameworks, and B, we really have learned the discipline of scientific method applied to strategy through lean startup, emergent strategy, and so on. So that does not mean that we can predict exactly. It does not mean that we know what is going to happen beforehand, but it means that we can confront the uncertainty in a more practiced, more methodical sort of way, so we can manage it in a different sort of way. I think that is a huge change in the innovation world. So, a combination of two things: better understanding, better research, which gives us better tools and frameworks, and then an active way to go and chip away at the things that we still will not know. But still, there is lots of unpredictability in it.Disruption changes the game08:52: The important thing about disruption is it changes the game, and by changing the game, it drives explosive growth.Why business schools must teach wisdom, not just tools44:28: There is a fundamental question of how do we make sure that it is connected to the modern world and what it needs to do? And second, technical tools are pretty easy to learn, and tools like ChatGPT, et cetera, can take it really well. We need to make sure that our students are critical thinkers that are really able to be what we are aspiring our students to be—wise, decisive leaders that better the world through business. We need to teach wisdom. We need to teach curiosity. We need to make sure that people go out with the right mindset, and that is really hard. That is not an easy thing to do in traditional classroom settings with case-based methods. I think there is still a huge role for that, and a role for simulations, experiential things—things that really push people to uncomfortable places where they learn and give them the humility, the wisdom to be able to confront an incredibly challenging world.On Florence Nightingale as a disruptor36:17: She [Florence Nightingale] goes and opens up nursing hospitals, enabling a broader population to be nurses. And like nightingales, they fly through the world. So she comes up with a really clear vision that is communicated clearly. She gives people step-by-step instructions, and she creates a cadre of people that can go and follow those instructions. And by doing so, she drives massive system change. This is disruption in healthcare—enabling a lesser-trained, lesser-skilled group of people to provide high-quality care, moving from treating bad things to preventing them from ever happening. So I love the story, because you think of her as a nurse. You think of her as somebody who helped people in a dire situation. Yes, she did all of that, but she also used data, used words, used teaching and training to change the world. Show Links:Recommended Resources:Clayton ChristensenDisruptive InnovationAlixPartnersSteve JobsAndrew GroveENIACiPhoneRita Gunther McGrathhttps://catalogue.nla.gov.au/catalog/1156427Julia ChildFlorence NightingaleFrancis BaconScientific MethodBethlehem SteelDBS BankWilliam FarrCase MethodGuest Profile:Faculty Profile at Tuck School of BusinessInnosight ProfileLinkedIn ProfileSocial Profile on XGuest Work:Amazon Author PageEpic Disruptions: 11 Innovations That Shaped Our Modern WorldThe Innovator's Solution, with a New Foreword: Creating and Sustaining Successful GrowthEat, Sleep, Innovate: How to Make Creativity an Everyday Habit Inside Your OrganizationThe Little Black Book of Innovation: How It Works, How to Do ItDual Transformation: How to Reposition Today's Business While Creating the FutureThe First Mile: A Launch Manual for Getting Great Ideas into the MarketBuilding a Growth FactoryThe Silver Lining: An Innovation Playbook for Uncertain TimesThe Innovator's Guide to Growth: Putting Disruptive Innovation to WorkSeeing What's Next: Using the Theories of Innovation to Predict Industry Change Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us a textDisruption rarely looks like disruption when it begins. In his new book Epic Disruptions: 11 Innovations That Shaped Our Modern World, Scott D. Anthony—ranked by Thinkers50 as one of the world's leading innovation thinkers—uncovers the stories of 11 breakthroughs that reshaped the modern world. From the transistor radio to AI, from McDonald's business model to cryptocurrency, he shows how innovation unfolds in surprising, nonlinear ways.In this episode of FUTUREPROOF., Scott explains why disruption often takes far longer than we expect, what leaders can learn from past “failures” like Google Glass, and how incumbents can overcome the barriers that keep them from investing in transformative change.What You'll Learn in This Episode:Why disruption usually takes decades, not years—and why patience mattersHow unexpected figures—from Julia Child to McDonald's—played surprising roles in innovationWhat makes some technologies “sleeping giants” rather than failuresThe recurring patterns that connect historical breakthroughs to today's AI revolutionHow leaders can balance operational demands with disruptive betsLinks & Resources:Scott's book: Epic Disruptions: 11 Innovations That Shaped Our Modern World (Little, Brown Spark, Sept 2025)Learn more about Scott's work: Scott D. Anthony at TuckFollow Scott on LinkedIn

When it comes to building a brand, the secret ingredient might just be the same one that makes an unforgettable meal: genuine hospitality. On this episode of Brand Slam, (add)ventures founder and CEO Steve Rosa and Joe Kayata sit down with Steve DiFillippo, the culinary visionary behind Davio's Northern Italian Steakhouse. With 10 locations from Boston to Atlanta, Davio's has become a national name, but its commitment to making every guest feel at home has kept the brand deeply personal. The conversation begins with DiFillippo's entrepreneurial leap at age 24, when he bought a struggling Boston restaurant and transformed it into the Davio's we know today. He kept the name but reinvented everything else, from the food and atmosphere to the service, creating a brand rooted in both consistency and creativity. Listeners will hear how DiFillippo has marketed Davio's with heart and hustle, using creative grassroots tactics and strategic retail offerings like his signature steak and cheese spring rolls and sausages that are sold in markets.  The episode also explores how Davio's adapts to evolving customer lifestyles through collaborations like Awaken180° Weightloss, and how exceptional staff experiences and thoughtful, one-on-one service, showcase the brand's values in action. DiFillippo reflects on lessons learned from icons like Julia Child and Bruce Springsteen, and emphasizes the importance of weaving personal values into a brand, from supporting community organizations to embracing new technologies like AI without losing the human touch. This episode goes beyond the kitchen. It's a branding masterclass for marketers looking to turn values into value. Interested in a particular topic or want to be a guest? Contact us at brandslam@addventures.com.

Today's guest is Anne Byrn, a trusted voice in American and Southern baking. Best known for her bestselling “Cake Mix Doctor” cookbook series, Anne's career spans from her early days working at the school newspaper to studying at La Varenne Culinary School in Paris to becoming an accomplished journalist and bestselling author. Her latest book, “Baking in the American South,” weaves together 200 recipes with the cultural history that shaped them. Anne joins host Jessie Sheehan to talk about her path as a writer and baker, the time Julia Child cooked for her (hint: it was a roast chicken), and the evolution of the cake she's been perfecting for more than three decades—coconut cake.Click here for Anne's Coconut Cake recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Jubilee L.A. tickets are on sale nowVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Anne: Instagram, website, “Baking in the American South” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Mostly French with Makenna HeldHost Brian Hogan Stewart is joined by his guest, Makenna Held, on the latest episode of Salt + Spine' now part of the Heritage Radio Network. McKenna shares her journey from a background in consulting to becoming a culinary educator after buying Julia Child's former summer home in France. She discusses her bold pivot into the world of food and explains her cooking philosophy, which focuses on improvisational and seasonal cooking rather than strict reliance on recipes. She also touches on her global culinary influences and the challenges of writing her first cookbook. 00:00 Makenna Held Introduction03:52 Early Life and Career Beginnings 06:07 The Pull Towards Food and Hospitality 07:58 The Julia Child House Adventure 12:14 Starting a New Life in France 15:45 Balancing History and Innovation 20:16 Courageous Cooking Philosophy 26:49 Global Influences and Cookbook Development 31:41 Salt Collection Obsession 32:27 First Cookbook Journey 33:14 Recipe Development Process 35:44 Balancing Perfection and Practicality 36:42 Personal Stories Behind Recipes 38:41 Cooking for Kids 41:01 Influences and Inspirations 46:37 Culinary Game 52:09 Conclusion This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

McKay delves into the liberating principle that success isn't bound by age or a rigid schedule in this latest instalment of the Open Your Eyes podcast. Throughout the episode, he drives home the point that, whether you're an early prodigy or a late bloomer, life's rewards go to those who have the courage to start, and to start again, no matter where they are on their journey.McKay brings this concept to life with the stories of a number of remarkable individuals, including the winding path of Marvel Comics creator Stan Lee, who found his true voice after 20 years in the business, and the story of Ray Kroc, who built the McDonald's empire in his fifties. He also delves into the lives of chef Julia Child, designer Vera Wang, and blind mountaineer Erik Weihenmayer, each of whom redefined their lives by starting something new long after others might have given up. These stories clearly demonstrate that the most important step is always the next one.Main Themes:It is never too early or too late to pursue your passion or reinvent yourself.Life rewards persistence, authenticity, and grit over perfect timing.Comparing your journey to others leads to paralysis and a false sense of being behind.Early success does not guarantee a simple path, just as a late start does not preclude greatness.Your past experiences, even the challenging ones, can provide the wisdom and depth needed for future success.The end of one chapter, like a job or a dream, is not the end of your story.Starting over is not a sign of failure; it is proof that you are still fighting for your future.Embrace the support of others, as encouragement is crucial when trying again.Your worth is not defined by a timeline, but by your courage to show up.The most powerful creative work often comes from pursuing what you truly believe in.Top 10 Quotes:"In the end, life doesn't care if you started early or late. It cares that you started and that you showed up.""Life is not a race, and you are not behind.""Your worth is not tied to how early or how clean your path has been.""Don't confuse loss with defeat. The end of one chapter doesn't mean the story's over, it just means the next one is ready to be written.""Starting over isn't failure, it's proof I'm still fighting.""Sometimes the most beautiful currents take longer to find.""Life rewards persistence, authenticity, and grit over perfect timing.""What matters is that you try again."Show Links:Open Your Eyes with McKay Christensen

A city that can't manage its own affairs was always bound for trouble in hosting the 2028 Olympics, and now President Trump has given progressives the excuse they need to bail out. California's redistricting process was never nonpartisan, now it'll just be worse. Newsom is ready for coal, Sacramento State's president hopes to “eliminate whiteness,” the Los Angeles Times can't use the words “illegal immigrant,” and the fascinating secret of Pasadena-born celebrity chef Julia Child. Music by Metalachi.Email Us:dbahnsen@thebahnsengroup.comwill@calpolicycenter.orgFollow Us:@DavidBahnsen@WillSwaim@TheRadioFreeCAShow Notes:DB on Newt's WorldDavid on Mike Rowe: Poor, Smart and DesperateTrump announces he will chair White House taskforce for 2028 LA OlympicsL.A. never needed the Olympics. With Trump wanting in, it's time to pull outCould Trump's new Olympics task force be a guise for further militarizing L.A.?Cancel the 2028 L.A. OlympicsWhy a gerrymandering critic wants to toss out California's mapsCalifornia cut coal from its energy supply. Why it might plug back into fossil fuelsMan who overstayed his visa stole food aid from thousands of needy Californians, feds sayUniversity President Sparks Controversy With Pledge to ‘Eliminate Whiteness'Hunter Biden says he's started new job with California nonprofitEnd of an era for country music in Bakersfield: Buck Owens' Crystal Palace closes

On today's Saturday Matinee, we put on our aprons and open our cookbooks to learn about one of the best culinary personalities in recent history: Julia Child.Link to Famous & Gravy: https://www.famousandgravy.com/Support the show! Join Into History for ad-free listening and more.History Daily is a co-production of Airship and Noiser.Go to HistoryDaily.com for more history, daily.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jefferson ate capon, Eisenhower craved squirrel soup and Grant had a habit of throwing bread across the table. This week, we go into the White House with Alex Prud'homme to hear culinary stories from presidential history, like how Julia Child charmed her way into a state dinner and why Eleanor Roosevelt may have used Jell-O salad to get revenge on FDR. Plus, the late Raghavan Iyer reflects on curry, Indian cuisine and his legacy as a culinary educator; Alex Aïnouz experiments with AI in the kitchen; and we learn a recipe known as “killer spaghetti.” (Originally aired May 25th, 2023.)Get the recipe for Spaghetti all'Assassina here.  Listen to Milk Street Radio on: Apple Podcasts | Spotify