Podcast appearances and mentions of King Ranch

"This is an unregulated market and you know military guys right, they like not having this overarching theme. Regulation will add value to this space, but right now, it's an unregulated and non-voluntary market, which is different from other countries being mandated to participate." The quote from our guest this week, James Clement, is referring to the carbon credit market. He's honest about the wild west nature of the space right now, but also realistic about the benefits certain regulation could bring. James is a seasoned rancher and innovative leader in agtech, currently serving as Senior Vice President of Grass and Rangeland at EarthOptics. James's family have nearly 400 years of combined family ranging experience, including operations like Beggs Cattle Co and King Ranch. He also founded his own cattle company in Kingsville, TX called Bloody Buckles Cattle Co, a hat tip to the 28th Army Division. James is currently still in the Marine Corps reserves with more than 17 years of service. Like most competitive brothers, James still wanted to join the Marines to follow his brother, but he enlisted in the reserves while his brother pursued the officer route through the Naval Academy. Fortunately or unfortunately, James ultimately ended up as a Marine officer, which set off one of the more interesting military careers I've heard of: - Afghan deployment from 2012 - 2013 - Military Transition Team (MTT) in South America training seven different Latin American countries forces' infantry tactics -Another MTT to train Mexican Marines in reconnaissance and amphibious operations - Afghan refugee camp outside Fort Pickett, Virginia for 3,000 refugees. Have a listen as James and I weave our way through this fascinating military career and end up at his current position with EarthOptics. The work they're doing with soil health monitoring and their use of a variety of different technologies to gather this data is quite differentiated in this space. Enjoy!

Ronnie Howard has been an institution in the quail world in south Texas for over 30 years. Most of that time he was managing the San Tomas lease on the King Ranch. Join Ronnie and Dr. Dale as they retrace quail happenings in South Texas through a manager's eyes and other wisdom gleaned from Ronnie's “San Tomas College of Knowledge.

The Mendocino County Registrar of Voters on Wednesday provided the Statement of Vote showing the precinct by precinct tally of last month's presidential election. While 73 percent of registered voters in Mendocino County cast ballots, there was a lot of variation at the precinct level. Turnout at small precincts like Green Valley, Ward Mountain, South Doolin, Russell Brook, Signal Creek, King Ranch, Mill Creek, Anchor Bay and Creekside approached 100 percent at one end of the spectrum. Meanwhile turnout at small precincts like West Medford, Nogard, Nogard South McNear, Maverick, Durable Mill, and Masonite was less than 50 percent at the other end.

In this episode of The Halloween Podcast, we're heading deep into the heart of Texas to uncover its most chilling hauntings. From haunted hotels to eerie bridges, host Lyle Perez explores ten of Texas's most haunted locations. With its rugged history and vast landscapes, the Lone Star State is home to spirits that have lingered long after the dust of time has settled. Featured Locations: The Driskill Hotel 604 Brazos St, Austin, TX 78701 Built in 1886 by Jesse Driskill, this iconic hotel is haunted by its founder and a tragic spirit of a young girl. Visitors frequently report sightings of Driskill's ghost and hear the laughter of the little girl who fell to her death on the grand staircase. The Marfa Lights Viewing Area US-90, Marfa, TX 79843 For over a century, the mysterious Marfa Lights have baffled onlookers. These glowing orbs of light appear at night, floating and dancing across the West Texas desert, their origin still unknown despite scientific investigations. The Menger Hotel 204 Alamo Plaza, San Antonio, TX 78205 The historic Menger Hotel is known for its ghostly residents, including Sallie White, a chambermaid murdered by her husband, and Captain Richard King of King Ranch. Paranormal experiences include phantom footsteps, cold spots, and apparitions seen roaming the halls. The Jefferson Hotel 124 W Austin St, Jefferson, TX 75657 This 1850s hotel is haunted by the spirit of a bride left at the altar, seen wandering the halls. Guests also report ghostly pranks by a young boy who drowned in a nearby river, adding to the hotel's spooky reputation. The Spaghetti Warehouse 901 Commerce St, Houston, TX 77002 Once a bustling warehouse, this building-turned-restaurant is haunted by the spirit of a former owner who died in a tragic accident. Guests often feel taps on their shoulders and witness furniture moving on its own. White Rock Lake 8300 E Lawther Dr, Dallas, TX 75218 White Rock Lake is home to the Lady of the Lake, a soaking wet apparition who flags down drivers for a ride home, only to disappear from their car before reaching her destination. Witnesses also report strange occurrences around the lake at night. Yorktown Memorial Hospital 728 W Main St, Yorktown, TX 78164 This abandoned hospital is notorious for its eerie atmosphere and intense ghostly activity. Shadowy figures, disembodied voices, and unexplained phenomena plague the halls, with the hospital's chapel being particularly unsettling. The Emily Morgan Hotel 705 E Houston St, San Antonio, TX 78205 Originally a hospital, the Emily Morgan Hotel is known for its paranormal activity. Guests frequently see shadowy figures and feel the presence of lingering spirits, particularly on the old surgical and psychiatric floors. The Devil's Bridge Near San Antonio, TX Legend has it that The Devil's Bridge is haunted by the spirit of a pastor who hung himself nearby. Visitors report hearing creaking ropes and the overwhelming smell of sulfur, adding to the eerie reputation of this remote site. Catfish Plantation 814 Water St, Waxahachie, TX 75165 This charming Victorian house turned restaurant is haunted by several spirits, including a playful former owner and a bride who never left. Diners report cold spots and moving objects, making it a hot spot for paranormal enthusiasts. Like Our Facebook page for more Halloween fun: www.Facebook.com/TheHalloweenPodcast ORDER PODCAST MERCH! Website: www.TheHalloweenPodcast.com Email: TheHalloweenPodcast@gmail.com X: @TheHalloweenPod Support the Show: www.patreon.com/TheHalloweenPod Get bonus Halloween content and more! Just for Patreon supporters! Check out my other show! Find it on iTunes - Amazing Advertising http://amazingadvertising.podomatic.com/ Keywords and Tags: Haunted Texas, Ghosts of the Lone Star State, Haunted America, Paranormal, Haunted Locations, Texas Ghost Stories, Halloween Podcast, Haunted History

In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. 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

In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. 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

Send us a textEver wondered how the foundations of America were built on "beef and bread"? Join us for an eye-opening journey into the heart of cowboy culture with Michael Grauer, the McCaslin Chair of Cowboy Culture and curator at the National Cowboy and Western Heritage Museum. Michael's expertise shines as he previews the unique and exciting 150th anniversary conference in Dodge City, unraveling the immense impact of the Western Cattle Trail on America's economic landscape. His passion for preserving cowboy culture and art is evident as he shares a sneak peek into the robust program planned for this historic celebration.In this episode, we also delve into the storied past of the legendary King Ranch through the eyes of historian Bob Kennan. Learn about the significant contributions of Richard King and his descendants, as well as the hardworking unsung heroes of the cattle trails, whose stories we celebrate. We honor the efforts of Margaret and Gary Kreisinger, revered Western Trail historians who have meticulously mapped its routes and will be key figures at the upcoming conference. Plus, get insider details on an exclusive exhibition at the National Cowboy and Western Heritage Museum. This episode is not just a tribute to the trailblazers of America's cattle industry but an invitation to participate in the sesquicentennial celebration of the Western Trail.Support the Show.Return of the Great HuntersCattle Drives WebsiteLegends of Dodge City WebsiteOrder Books

In this episode of "Grounded with EarthOptics," we sit down with James Clement, the Senior Vice President and General Manager of Grass and Rangeland for EarthOptics. James brings a wealth of experience from his diverse and impactful career in land management, agriculture, and service. He shares insights from his role at EarthOptics, where the focus is on providing landowners and managers with crucial soil data on compaction, carbon, moisture, and nutrients—data that is instrumental in maximizing soil potential and enabling the sale of carbon credits.James reflects on his previous roles, including his tenure at King Ranch, Inc., where he managed renewable development, environmental issues, and the historic Horse Division, achieving remarkable milestones such as winning the Best Remuda Award and breeding King Ranch's first-ever World Champion horse. He also discusses founding and managing Bloody Buckets Cattle Co., where he oversaw livestock and wildlife operations across multiple Texas ranches.Drawing from his deep-rooted family history in ranching and his ongoing service in the Marine Corps, James shares how these experiences have shaped his approach to leadership and sustainability in agriculture. Listeners will gain a unique perspective on the intersection of technology, tradition, and innovation in land management.Join us for an inspiring conversation that highlights James Clement's journey and the groundbreaking work at EarthOptics that is revolutionizing soil health and management.

*A Texas congressman is asking USDA to allow the use of M-44 predator control devices.  *The chair of the Senate Agriculture Committee says the House version of the Farm Bill uses “magic math.”  *Tio Kleberg of the King Ranch will receive the National Golden Spur award. *There have been some big rains around the Texas High Plains recently.  *The agricultural trade deficit continues to grow.  *It's been a good year for sheep and goat producers in Central Texas.  *Triple digit temperatures have arrived in Deep South Texas.  *Registration is open for the annual Texas A&M Beef Cattle Short Course.  

Join Kristin Jaworski, the Director and Trail Boss of the Fort Worth Herd for 25 years, who shares her journey and insights into managing the world's only twice-daily cattle drive in the heart of Fort Worth, The Fort Worth Stockyards. Discover the strategic techniques encouraged by Dr. Temple Grandin and the challenges of handling Texas Longhorn steers while preserving Western heritage. Gain a new perspective on this iconic tradition and the dedication it takes to keep the tradition alive. For a full episode transcript, visit our website at HERE.Shop Taylor's Outfit:BOOTSDRESS

*Texas farmers are suing USDA over disaster aid discrimination.   *Time is running out for Texas dairy farmers to enroll in the Dairy Margin Coverage program.  *The King Ranch has acquired a 50% stake in Cobalt Cattle, which is the nation's 4th largest cattle feeder. *Farmers can find both economic and agronomic benefits by diversifying their crop mix.  *Senate Ag Republicans say they are working to put more "farm" in the Farm Bill.  *USDA released a study on the past 60 years of American agriculture.  *There is some new research on improving the success rate of AI in sheep.  

Ford Expedition King Ranch 2024 : Le VUS qui vous emmènera à la conquête de l'Ouest | Essai CompletTORQ PODCAST - Épisode 158Jul et Eve parlent de leur essai routier du Ford Expedition King Ranch 4x4 2024Torq MediaSite Web : https://torqmedia.ca Suivez-Nous sur Instagram :@JulTorq : https://www.instagram.com/jultorq/@EveTorq : https://www.instagram.com/evetorq/#FordExpedition #KingRanch #ExpeditionKingRanch

Golf talk live every week from The Dirty Martin's Place in Austin, Texas with hosts Ed Clements & Scotty Sayers.  Guests this week are former PGA champion Mark Brooks, UT golfer Bentley Cotton and King Ranch historian Bob Kinnan.

I greet you in Jesus' precious Name. It is Tuesday morning, the 20th of February 2024, and this is your friend Angus Buchan with a thought for today. We go to Galatians 5:22-23:But the fruit of the Spirit is love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control. Against such there is no law. I want to speak to you today about branding. Now, on our farm we have cattle and we brand our cattle - We put our sign on the side of the animal. We use a branding iron, why? So that people can see our cattle from a distance, they can see that they belong to Shalom Farm. People should be able to see you and I from a long distance away because we are branded by the Lord Jesus Christ. Our brand mark is the fruit of the Spirit. When we walk into a public place, it should be very easy for us to be identified by the way we stand back and let other people in first; by the way we take care of older people; by the way in which we treat our waiter - Yes, they are getting paid to wait on us but we should treat them with love and patience. There's a ranch in America called King Ranch. They own 825,000 acres. They run 35,000 head of cattle and 200 quarter horses. They have a brand called "The Running W." It's a 'W' that they brand on the side of the cow; why? So that they can see their cattle from a long way away. You and I are branded, yes we are rebranded by the Name of Jesus Christ.One of these fine days the Lord is coming to fetch us, whether we meet him in the air or whether he comes and takes us home to be with Him. My prayer for you today, my dear friend, is that when the Lord comes to fetch us He won't have a problem identifying who we belong to. Whether we belong to the Lord or whether we belong to the devil. You see, it is not only the brand mark; it's the condition of our animals that tells people where they come from, and we need to be in good condition. We really need to be ready for the coming of the Lord and what a beautiful opportunity you and I have today, to stand up for Jesus, when people can say that man walking down the street - He is a Christian! How do you know? Well, look at the smile on his face; look at the way he's walking. He is a proud man but he is very humble as well. He is a man you can trust, he is a man of God.Jesus bless you and have a wonderful day goodbye

Newly elected NCBA President Mark Eisele and his family own and operate the King Ranch in Cheyenne, Wyoming. Mark transitioned into management and ownership of the King Ranch in a unique way. Hear Mark's story and learn why it has shaped his goals for the industry, especially for young leaders in the cattle industry, as he takes leadership of NCBA. #cattle #ranching #familyfarm #rancher #cattleranch

Charles Beaty evaded capture for over 20 years, killing more world-class bucks in South Texas than most people will ever see in their lifetime. Now he joins us on our show as we hear about it all from the legend himself.  Charles tells us what it was like living as an "outlaw" in the 1970's, 80's and 90's, including some stories he has NEVER SHARED until now!  And these are not stories of "road hunting" in South Texas; Charles would spend days, sometimes weeks at a time packing back into these properties in search of big whitetails.  Finally, Charles shares his outlook on his life, with words of advise for anyone who may be trying to follow in the "Prince of Poacher's" footsteps today.  Fall Obsession Podcast is sponsored by:Ridge Rock Hunt Company (https://ridgerockhuntcompany.com/)Hoot Camo Company (https://hootcamo.com/)The Outdoor Call Radio App (https://www.theoutdoorcallradio.com/)

Welcome back! Today we are joined by Morgan @CatchCookMorg. Morgan is a true outdoorsman. We talk fly fishing for Spotties, Hunting Nilgai on King Ranch, and even his first hunt on Catalina Island! Morgan has great Catch Cook shirts available reach out to him on instagram @CatchCookMorg Catalina Deer info: https://www.change.org/p/stop-the-slaughter-of-mule-deer-on-catalina-island?original_footer_petition_id=14355145&algorithm=promoted&source_location=petition_footer&grid_position=3&pt=AVBldGl0aW9uAA92PAIAAAAAZRgVNkTkO843YmMzZjZlNg%3D%3D https://catalinaconservancy.org/wp-content/uploads/2023/10/Deer-Removal-Methodologies-1-Sheet-FINAL-7072023.pdf Thanks for the support, Drew

Don't get to the end of this year wishing you had taken action to change your business and your life.Click here to schedule a free discovery call for your business: https://geni.us/IFORABEShop-Ware gives you the tools to provide your customer with a unique and immersive buying experience.Click here to schedule a free demo: https://geni.us/Shop-WareUtilize the fastest and easiest way to look up and order parts and tires with PartsTech absolutely free.Click here to get started: https://geni.us/PartsTechTransform your shop's marketing with the best in the automotive industry, Shop Marketing Pros! Get a free audit of your shop's current marketing by clicking here: https://geni.us/ShopMarketingPros In this episode, recorded live at ASTE 2023, Mike Cleary and John Firm join David and Lucas to unravel the contentious topic of ASE certification, dissecting its authenticity and efficiency. 00:00 She never communicated, leading to misunderstandings.05:30 Regret and introspection following recent loss.11:27 Raising the minimum wage to address low income.17:13 Certifications don't guarantee competency in industry.21:38 Judge Phil Gin is a fair and brilliant man.26:18 Request to participate in test via Facebook.34:47 ASE certification lacks consumer influence, affects technician attitude.42:13 Parent expressing concern over mandatory school mask policy.42:57 Disagreement over masks and school closures.48:51 Richard King developed King Ranch from nothing.59:13 Conferences focus on revenue, lacking member value.01:05:04 Coaching prioritizes company culture and purpose over KPIs.01:07:35 Challenging entities to provide discounted member training.

Jill and Tom opened this holiday episode of the podcast by discussing how the residents of Skokie, Illinois, mount huge light-up menorahs on the roofs of their cars in celebration of Hanukkah. Tom vowed to do the same next season. The hosts went on to discuss a massive Honda/Acura recall, and the echoes of the giant Takata airbag recall which still haunts the industry. Jill shared her thoughts about the massive—and massively expensive—Ford F-350 King Ranch pickup truck she recently evaluated. The review included a conversation regarding the benefits of opting for the single-rear wheel (SRW) option. In the second segment, Sam Fiorani of AutoForecast Solutions joins Jill and Tom to review the most noteworthy stories of the year. Sam recalled the UAW strike, slowing EV demand growth, growing vehicle inventories, and strong car sales. We also learned that Sam once owned a Merkur XR4Ti. In the last segment Jill is subjected to Tom's “Station Wagon or Omaha Suburb” quiz, which was followed by a brief discussion of Jill's favorite test-vehicles of 2023. 

This week Cody and Jimbo sit down with acclaimed author and journalist Kathryn Jones. Born in Hollywood, but raised in Texas near the King Ranch, Kathryn grew up with a love for western movies, and has been on a 20-plus year quest, researching and writing a soon to be released book on Ben Johnson called, "Tall in the Saddle, the Life of Ben Johnson, Hollywood's Real Cowboy". She tells some interesting stories on the life of Ben, some that we hadn't even heard here at the Ben Johnson Cowboy Museum. Kathryn interviewed countless friends and celebrity co-stars of Ben's, and went to great lengths to tell his story as accurately as possible. She has written for the Dallas Morning News, Time Magazine, and The New York Times. A very interesting lady and we think you will enjoy this podcast, and we can't wait for the book.

James Clement, III, with EarthOptics joins TSCRA Talk host, Kristen Brown, for a high-level discussion on the impact of carbon on the cattle industry. As a multi-generational rancher, Clement shares his experience with carbon sampling on a variety of land types during his time at the King Ranch which sparked his interest carbon and soil sampling.Clement goes into the detail about the different segments involved in the carbon conversation. Through the conversation he shares how the misconception and negative view of cattle and the environment is shifting as large corporations have a strong interest in how and why cattlemen do what they do in taking care of the land and cattle, which is measured with facts through soil sampling and other technology.As the carbon partnership with cattlemen and landowners continues to develop, Clement encourages cattlemen and landowners to engage in learning about carbon and joining the conversations to help develop the role of cattle in the carbon industry.

It’s just Robbie and Sam today as Nicole starts a European vacation with her hubbie. Next week we should have a third participant. Sam drove the 2024 Ford F-250 King Ranch which is a really impressive truck for doing work, but trucks this size have no business being used as daily drivers. Robbie had another… Read More »Not A Daily Driver

On this episode of Our American Stories, the story of Richard King and his "King Ranch" has much to tell us about America. Here is the pulse of the national epic of cattle and cowboys, ranchers and horses, a vast fortune created out of the oldest source of wealth there is, land and cattle. Roger McGrath brings us the story along with William Yancey from Texas A&M University, Kingsville. Support the show (https://www.ouramericanstories.com/donate)See omnystudio.com/listener for privacy information.

High winds, unrelenting heat and lots of dry vegetation are feeding a Stage 4 wildfire warning across the state. As heat remains a major story in Texas, the electric grid has managed to hold out in a summer of record highs. New technology advances mean that geothermal energy may soon become a bigger part of […] The post Carbon capture is coming to the King Ranch appeared first on KUT & KUTX Studios -- Podcasts.

In this episode we sat down with Russel, owner of Velocity Parts & Performance located in South Houston that specialize in Ford specifically the coyote 5.0L in the F150, they can also pretty much knock out anything ford or chevy. In this podcast we talked about grudge racing, the shop, new build, baby king ranch, racing other shops or personal trucks, trucks, & more, as of right now they are the fastest in the 4x4 class. Thank you for watching this movie we have made for you all.

EPISODE 1600: In this KEEN ON show, Andrew talks to S.C. Gwynne, author of HIS MAJESTY'S AIRSHIP, about the life and tragic death of the British R101 airship, the world's largest flying machine S.C. “Sam” Gwynne is the author of two acclaimed books on American history: Empire of the Summer Moon, which spent 82 weeks on the New York Times Bestseller list and was a finalist for the Pulitzer Prize and the National Book Critics Circle Award and won the Texas and Oklahoma book prizes; and Rebel Yell: The Violence, Passion, and Redemption of Stonewall Jackson, which was published in September 2014. It was also a New York Times Bestseller and was named a finalist for both the National Book Critics Circle Award and the Pen Literary Award for Biography. His book The Perfect Pass: American Genius and the Reinvention of Football, was published in September 2016, and was named to a number of “top ten” sports book lists. Sam has written extensively for Texas Monthly, where he was Executive Editor from 2000-2008. His work included cover stories on White House advisor Karl Rove, NASA, the King Ranch, football player Johnny Manziel, and Southwest Airlines. His 2005 story on lethal Houston surgeon Eric Scheffey was published in “The Best American Crime Writing, 2006” by Harper Perennial Press. In 2008 he won the National City and Regional Magazine Award for “Writer of the Year.” He also writes for Outside magazine. His articles include a 2011 story about running the remote Pecos River in Texas, a 2012 piece about Bikini Atoll in the South Pacific, where the Americans tested atomic weapons, and a 2017 profile of disgraced cyclist Lance Armstrong. Prior to joining Texas Monthly, Sam worked for Time Magazine as Correspondent, Bureau Chief, National Correspondent and Senior Editor. He traveled throughout the United States and to England, Austria, France, Belgium, Spain, and Russia to report stories for Time. He won a number of awards for his Time work, including a National Headliners Award for his work on the Columbine High School shootings. He also won the Gerald Loeb Award, the country's most prestigious award for business writing, the Jack Anderson Award as the best investigative reporter, and the John Hancock Award for Distinguished Financial Writing. He has also written for the New York Times, Harper's, Los Angeles Times, San Francisco Chronicle, California Magazine, Boston Globe, Dallas Morning News, and other publications. Earlier books were Selling Money, about Sam's adventures in the international loan trade, and The Outlaw Bank, about the global fraud at Bank of Credit and Commerce International (BCCI). Before his career in journalism, Sam was a French teacher and an international banker. Sam has a bachelor's degree in history from Princeton University and a master's degree in writing from Johns Hopkins University, where he studied under the acclaimed novelist John Barth. He lives in Austin, Texas with his wife, the artist Katie Maratta. Named as one of the "100 most connected men" by GQ magazine, Andrew Keen is amongst the world's best known broadcasters and commentators. In addition to presenting KEEN ON, he is the host of the long-running How To Fix Democracy show. He is also the author of four prescient books about digital technology: CULT OF THE AMATEUR, DIGITAL VERTIGO, THE INTERNET IS NOT THE ANSWER and HOW TO FIX THE FUTURE. Andrew lives in San Francisco, is married to Cassandra Knight, Google's VP of Litigation & Discovery, and has two grown children. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our Destination is the rugged and remote Devils River in Southwest Texas with Kevin Stubbs, Expedition Outfitters, New Braunfels, Texas.  The Devils River is known for gin clear, spring-fed water that offers unmatched sight fishing for Smallmouth and Largemouth bass. A Texas native, Kevin has been guiding this area for 20 years. As a young man, he moved to Colorado to train bird dogs and fly fish, then Seattle to work for a NASCAR team that went bankrupt crashing too many cars.  Kevin was destined for guiding as he soon learned sitting behind a desk. Kevin breaks down the Devils River and shares stories of settlers, Comanches, and Indian pictographs, the King Ranch, Nolan Ryan, and Brad Pitt, along with tips on targeting carp and smallies.  Bonus:  the Guadalupe River, our southernmost trout stream in America. With host, Steve Haigh  Be the first to know about new episodes.  Sign up at https://www.destinationanglerpodcast.com  Top Flies for the Devils River: @DestinationAnglerPodcast on Facebook and Instagram Contact Kevin at Expedition Outfitters: https://expedition-outfitters.net/ kevinstu@msn.com |  210-602-9284 Facebook & Instagram: @k.stubbsflyfishing Please check out our Sponsors: Angler's Coffee - elevating the coffee experience for the fly-fishing community & anglers everywhere with small-batch coffee delivered to your doorstep.  https://anglerscoffee.com/   | Facebook & Instagram @anglerscoffeeco    TroutRoutes - the #1 Trout Fishing app, helping you find new trout water so you spend less time on the road and more time fishing.  https://troutinsights.com/ | Facebook @troutinsights Instagram @TroutRoutes  Destination Angler: ·       NEW WEBSITE!   https://www.destinationanglerpodcast.com ·       Get updates and pictures of destinations covered on each podcast:  @DestinationAnglerPodcast on Facebook and Instagram ·       Join in the conversation with the @DestinationAnglerConnection group on Facebook.  Comments & Suggestions:  host, Steve Haigh, email shaigh50@gmail.com Available on Apple, Spotify, or wherever you get your podcasts. Recorded May 27, 2023.  Episode 94 Music on the show by A Brother's Fountain, “Hitch Hike-Man”.    Podcast edited by Podcast Volume  https://www.podcastvolume.com/

Bob Kinnan, the resident historian of the iconic King Ranch gives an overview of the history of the King Ranch from the ending of the Civil War to modern times and discusses the life and legacy of National Golden Spur Award recipient Helen Kleberg Groves.    Find out more about the King Ranch at www.kingranch.com   This episode is sponsored by the National Ranching Heritage Center. Find out more bout them at www.ranchingheritage.org   Find out more about Cowboy Crossroads at www.andyhedges.com   Become a patron at www.patreon.com/cowboycrossroads

When Denise caught wind of a nature preserve in a little town called Kingsville less than an hour south of Corpus Christi, her ears perked up. When James found out that said nature preserve had real-life raptor birds ready to put on a show and devour piles of meat, he brought every lens in the camera bag! From El Potrero Ranch to the 106-year old Harrell's Kingsville Pharmacy, the neighborly vibes were also on full display everywhere--even the Mayor showed up to talk to your favorite empty nesters. Kingsville is full of potential and affordable housing, and speculators are starting to take notice. If you're into fishing--or crushing four-dollar burgers at the corner store--then you may want to give Kingsville--or nearby Baffin Bay--a solid look! You can find out more about our outdoor adventure at El Potrero Ranch here: https://www.facebook.com/ElPotreroNaturePhotographyRanch/ Our guide, Hugh Lieck was THE BEST: https://www.facebook.com/HughLieck1955/ Harrell's Kingsville Pharmacy: https://www.facebook.com/people/Harrels-Kingsville-Pharmacy/100057509407878/ Baffin on the Rocks Fishing Lodge: https://baffinontherocks.com/ And anything you need to know about what's happening in Kingsville is here: https://www.facebook.com/KingsvilleVisitorsCenter/   As always, our social media links live at http://www.linktr.ee/skiptownallstars #emptynest #fulltank

Bob Kinnan, the resident historian of the iconic King Ranch, discusses his background and interest in ranching history and tells the story of the King Ranch from 1853 to the end of the Civil War.    Fnd out more about the King Ranch at www.kingranch.com   This episode was sponsored by the National Ranching Heritage Center. Find out more about them at www.ranchingheritage.org   Find out more about Cowboy Crossroads at www.andyhedges.com   Become a patron at www.patreon.com/cowboycrossroads  

Is the secondary whiskey market dead? --- Send in a voice message: https://podcasters.spotify.com/pod/show/whiskey-rebellion/message

Our friend Mike was nice enough to send us a sample of Old Forester's King Ranch. Available only in Texas, this expression is an homage to the values held by both Old Forester and King Ranch: hard work, ingenuity, and a lasting legacy. Old Forester King Ranch Edition is presented at 105 proof. It's also filtered through King Ranch mesquite charcoal. You can always get 15% off at ORCA Coolers by going to www.orcacoolers.com/bourbon  Old Limestone Mixing Water is the same limestone spring water that's used to make your favorite Kentucky Bourbon. It's bottled in Central Kentucky in the heart of bourbon country. It's the perfect companion to any fine bourbon, whether you use it for your ice cubes or just add a splash to your pour. Find out more at www.oldlimestone.com  Want some DDB merch? Head over to www.dadsdrinkingbourbonstore.com  Make sure to get your tickets for this year's Bourbon and Beyond by going to www.bourbonandbeyond.com 

On this Whiskey Quickie by Bourbon Pursuit, we review Old Forester King Ranch Bourbon. This non-age stated bourbon is 105 proof and $70 MSRP. Let us know what you think. Cheers!DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

Today we have on Jaryd Hurst who won a raffle through Turkeys For Tomorrow for a hunt with the one and only David Blanton. Jaryd is an avid outdoorsman with a wealth of knowledge about southern hunting. His raffle hunt was filmed for an episode of Spring Thunder on the legendary King Ranch in south Texas. If any of you have ever been to Texas, you know well how special it is. We go through his hunt minute by minute as well as other successful public land hunts this year in his quest for a single season slam. Thank you all for listening, enjoy the show.

This week, Rick is joined by Jaryd Hurst to talk turkey hunting in Texas. Jaryd has been on the SG+T show a couple of times previously, but in this episode he gets to share his story of what was truly a hunt that dreams are made of. Thanks to fundraising efforts by Turkeys For Tomorrow, Jaryd won a raffle to hunt with outdoor icon David Blanton from Realtree Outdoors on the historic and famed King Ranch in south Texas. If you've been a hunter for any amount of time, those are names that need no introduction. As Rick and Jaryd discuss, they both grew up watching David Blanton on shows like Monster Bucks, and the King Ranch has long been known as one of the premier hunting destinations in the world. To say that Jaryd was living out his dream through this experience is an understatement!Jaryd shares his experience hunting alongside David as well as the unbelievable amount of trophy animals that the King Ranch has to offer. Within just a few minutes of arriving, Jaryd was chasing predators and pigs, and once the turkey hunting began, it didn't take long for him and David to both connect. While the weather didn't fully cooperate, that didn't stop them from having an incredible hunt and laying down some amazing footage. The stories of the historic ranch alone are worth the listen, but the stories of the hunting and encounters are almost impossible to beat. This is a great episode, with some of the biggest names in the hunting world playing a major role in the story. Jaryd's passion for hunting and conservation are on full display as he covers not only the hunt, but how Turkeys For Tomorrow leverages these experiences to fund research on the wild turkey, ensuring that there are in fact turkeys around for generations to come. You don't want to miss this one.As always, thank you for tuning in! We love bringing this show every week, and your continued support is appreciated more than you know.Make sure to subscribe, share and follow! Drop us a line and give us your feedback!  Available wherever you podcast and at www.southerngameandtackle.com. 

Bob Kinnan is the resident historian of the legendary King Ranch, which now covers 825,000 acres—more land than the state of Rhode Island. Over 160 years, King Ranch led some of the first cattle drives, developed the Santa Gertrudis and Santa Cruz cattle breeds, bred the finest Quarter Horses, and produced champion Thoroughbreds—all under its iconic Running W® brand.Bob dives deep into the history of the Ranch, from the beginning in 1853, when Captain Richard King purchased a creek-fed oasis in the Wild Horse Desert of South Texas, to the current day where the ranch is still owned by the 8th generation of the King family. We also discuss life in Austin back in the 50s and 60s, Bob's career, and more. Enjoy the Climb!Links:King RanchKing Ranch: A Legacy in ArtTopics:(1:56) - Bob's background, career, and family(12:20) - How Austin has changed since the '50s(16:50) - The legacy and history of the King Ranch(54:31) - The introduction of King Ranch Inc. and taking the Ranch global(1:09:05) - What were some of the challenges that the family has gone through?(1:16:00) - What does the King Ranch look like 100 years from now?(1:20:58) - Summer in the 1950s and 1960s in Austin(1:26:25) - What do you want people to know about you?

In a special holiday episode of the Daily Motor Podcast, Chris and Charlie inadvertently end up spending an entire hour figuring out who has owned more cars. From their first cars, a Chevy Cobalt SS and a Ford Taurus to their newest additions, a Ford F-350 King Ranch and a BMW M Roadster, they've had some fun ones. Enjoy!Support this podcast at — https://redcircle.com/daily-motor-podcast/donations

A Life of Transformation: Marj Barlow, PhD, is a historically-significant therapist, global business change leader, and self-care advocate. Most famous for her pioneering leadership at Interface Carpets, the world's largest, commercial carpet manufacturer, and the first global manufacturer to try to reach net zero and net regenerative environmental impacts. She built that success off of an identity rooted in family, Faith, science, psychology, and her own experiences. In this podcast, editor Chris Searles wanted to 'envision transformation' from an American/Christian historical perspective, so he asked Marj to share about her early life. Born and raised in rural West Texas in the 1930s, mother to five, and more, Marj knows transformation. This interview is part of AllCreation's collection, Envisioning Transformation.    Learn More MarjBarlow.com The Pocket Grandmother The Possible Woman Interface eco-sustainability legacy  Listen to part 2 of this interview. References Owens, TX  The Great Depression, 1930s Fundamental Baptist (West TX) Texas Baptist History , A brief history of Fundamentalism Religion in Early Texas  cream separator (1935), driving a tractor (1939) Canyon, TX; Kingsville, TX; The King Ranch; Austin; Corpus Christi (1940s-2010s) World War II, 1940-1945  Plastics engineering, 1945 BBA, opportunity for uS women 1945 Quantum physics, 1950s  Rev. Carlyse Marney, Gov. Alan Shivers, 1950s Clifton Strength Finder, Don Clifton, 1960s Positive psychology, 1960s    Cleburne County community therapy  Jean Houston   Mystery of what love is  PROGRAM0:00    Welcome & intro 3:00    Marj shares about her childhood 10:00    Adult life at 1515:15    A Baptist, quantum-physicist, first husband  21:00    Single mom with four children at 3424:30    Becoming a counselor & second husband   32:30    Massive American culture shift 38:00    New life as a therapist42:00    How her beliefs have evolved  respect for more pious people exploring other Faiths, different pathways  social life sampling other Christian denominations Jean Houston   Life after death science  Quotes I think that's all we have, is our story -- and everybody's story is very important to me. So I try to help people join what I call ''The Triple A'' and become the Author, the Actor, and the Audience of your life story. You're the only one who will watch your story from birth to death… I help people get their story into a form they can live with.Each human being is unique and very significant. We are God in action -- and it is our sacred privilege to travel a lifetime and learn how to love.. Who are you really? What could you be?Each little child is to be unfolded, not molded. Thanks for listening. This podcast is 1 of seven interviews from our Winter Solstice 2022 collection, "Envisioning Transformation." It was produced and edited by Chris Searles. 

In this weeks episode I went and sat down with local Legend Rocky Dillow. Rocky has had hounds and coonhunted forover 60 years. We talk about a few memorable dogs and how he got started with blueticks. We also talked about his career as a cowboy for the King Ranch right here in Chester County, PA. If thats not enough we even talk about a murder!    https://www.patreon.com/treetalkintime https://www.facebook.com/treetalkinmedia https://www.instagram.com/treetalkinmedia

Steve, Miss Beka Sue, Turner, Tim & Tony discuss the new King Ranch offering from Old Forester. TBD music is by Kevin MacLeod (incompetech.com). Important Links: ABV Barrel Shop: abvbarrelshop.com ABV Network Shop: https://shop.abvnetwork.com/ Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

It's This Week in Bourbon for November 4th 2022. Campari Group has agreed to acquire a 70% stake in Kentucky-based Wilderness Trail Distillery for $420 million. Old Forester and King Ranch are releasing a limited-edition whisky called Old Forester King Ranch Edition. Lux Row Distillers announced the newest variant in the Ezra Brooks brand family: Old Ezra 7-Year Straight Rye Whiskey.Show Notes: Campari Group has agreed to acquire a 70% stake in Kentucky-based Wilderness Trail Distillery for US$420 million Jane Bowie and Denny Potter are announcing a new distillery in Washington County, Kentucky Pol Roger Portfolio is acquiring Leiper's Fork Distillery Old Forester and King Ranch are releasing a limited-edition whisky called Old Forester King Ranch Edition The return of the George Dickel x Leopold Bros Collaboration Blend Log Still Distillery is introducing Monk's Road Wheated Bourbon Wyoming Whiskey announces this year's annual and limited release offerings of Barrel Strength Bourbon, Outryder Straight American Whiskey and Single Barrel Angel's Envy is releasing their annual cask strength edition Booker's Bourbon Releases Third Batch of 2022 Collection "Kentucky Tea" HIRSCH Selected Whiskeys announces The Cask Strength Finished in Cognac Barrels Lux Row Distillers announces Old Ezra 7-Year Straight Rye Whiskey @campariofficial @wildernesstraildistillery @lfdistillery @oldforester @kingranchinc @georgedickel @leopoldbros @logstilldistillery @monksroad @wyomingwhiskey @angelsenvy @hirschwhiskey @luxrowdistillers Support this podcast on Patreon

We welcome team Jackson Kayak, Ram Garcia to Chasin' the Tide. Ram honed his chops on the shorelines of Kennedy and King Ranch and eventually found his way into the kayak world. We talk all things kayak fishing and about being a content creator and podcast/livestream host. We dive into the his starting Spooked Life LIVE and what it takes to keep it real and raw! Check ram out on socials at the Spooled Life Live group on Facebook and also follow along on Insta. https://instagram.com/the_spooled_life?igshid=YmMyMTA2M2Y= https://instagram.com/spooled_life_live?igshid=YmMyMTA2M2Y= Dale Hollow Lodging- www.eastport.info Fantasy Kayak League- www.paddlenfin.com/fantasy Waypoint TV- https://waypointtv.com Patreon-https://www.patreon.com/paddlenfin Podcast & Website- www.paddlenfin.com YouTube- https://www.youtube.com/paddlenfin Email- paddlenfin@gmail.com Social Media- @paddlenfin Yak Gadget- www.yakgadget.com Pelican Professional- www.pelican.com Rocktown paddlesports - rocktownadventures.com JigMasters Jigs- https://jigmasters.com Learn more about your ad choices. Visit megaphone.fm/adchoices

If you are from Texas or have ever thought that you know anything about Texas, you need to listen to Jorge Mata. He shares his insight on how different Texas cities are from each other. His voice on the personification of tacos, brisket and the Texas highways is so enlightening. The Rio Grande Valley, Corpus Christi, Kingsville, the King Ranch, Houston, San Antonio and Austin… no one is safe! He compares tacos, Whataburger, HEB, HEB products and the why Buc-ees is the best shopping experience and potty break along the Texas freeways. Catch him on TikTok or find VIVA TEXAS on Instagram. He is worth every second you spend on his content.

Every see that "King Ranch" decal on the side of a Ford pickup truck? King Ranch is a real thing and up to no good in Florida.Our guest this week is a longtime collector of Florida related memorabilia and material culture and promoter of the annual Floridania Fest - which celebrates such things - Ken Breslauer. The Floridania Fest just passed its 30th anniversary and Ken joins us to discuss the event and the ongoing interest in collecting Florida."Welcome to Florida" is presented by Visit Sarasota where St. Armond's Circle offers circus history, art, dining and shopping in a world class gorgeous setting all overlooking the Gulf. 

Jeff Stanfield & Andy Shaver are joined by cowboy and ranch hand, Ty Self. Ty has worked on the King Ranch and on the border of Texas. They discuss living on the Texas border with the heavy migrant surge and what all they have found while on horseback, ranch rodeos, his time on the King Ranch, and the guys debate what they would do if they found $1 million dollars out in the woods.

Mark Bell went and hung out with Liver King which gave us a great opportunity to ask Mark what he's REALLY like. Is he a fraud? Is he lying? is he on PEDs??? Let's get into the conversation. Join The Power Project Discord: https://discord.gg/yYzthQX5qN Subscribe to the new Power Project Clips Channel: https://youtube.com/channel/UC5Df31rlDXm0EJAcKsq1SUw Special perks for our listeners below! ➢https://thecoldplunge.com/ Code POWERPROJECT to save $150!! ➢Enlarging Pumps (This really does work): https://bit.ly/powerproject1 ➢https://www.vivobarefoot.com/us/powerproject Code POWERPROJECT20 for 20% off Vivo Barefoot shoes! ➢https://markbellslingshot.com/ Code POWERPROJECT10 for 10% off site wide including Within You supplements! ➢https://mindbullet.com/ Code POWERPROJECT for 20% off! ➢https://eatlegendary.com Use Code POWERPROJECT for 20% off! ➢https://bubsnaturals.com Use code POWERPROJECT for 20% of your next order! ➢https://vuoriclothing.com/powerproject to automatically save 20% off your first order at Vuori! ➢https://www.eightsleep.com/powerproject to automatically save $150 off the Pod Pro at 8 Sleep! ➢https://marekhealth.com Use code POWERPROJECT10 for 10% off ALL LABS at Marek Health! Also check out the Power Project Panel: https://marekhealth.com/powerproject Use code POWERPROJECT for $101 off! ➢Piedmontese Beef: https://www.piedmontese.com/ Use Code POWER at checkout for 25% off your order plus FREE 2-Day Shipping on orders of $150 Follow Mark Bell's Power Project Podcast ➢ https://lnk.to/PowerProjectPodcast ➢ Insta: https://www.instagram.com/markbellspowerproject ➢ https://www.facebook.com/markbellspowerproject ➢ Twitter: https://twitter.com/mbpowerproject ➢ LinkedIn:https://www.linkedin.com/in/powerproject/ ➢ YouTube: https://www.youtube.com/markbellspowerproject ➢TikTok: http://bit.ly/pptiktok FOLLOW Mark Bell ➢ Instagram: https://www.instagram.com/marksmellybell ➢https://www.tiktok.com/@marksmellybell ➢ Facebook: https://www.facebook.com/MarkBellSuperTraining ➢ Twitter: https://twitter.com/marksmellybell Follow Nsima Inyang ➢ https://www.breakthebar.com/learn-more ➢YouTube: https://www.youtube.com/c/NsimaInyang ➢Instagram: https://www.instagram.com/nsimainyang/?hl=en ➢TikTok: https://www.tiktok.com/@nsimayinyang?lang=en Follow Andrew Zaragoza on all platforms ➢ https://direct.me/iamandrewz

Wimpy P-1 holds the honor of being the first registered American Quarter Horse. Learn more about his life on the King Ranch and impact on the American Quarter Horse breed. Chronicle Story: http://www.equinechronicle.com/modern-day-treasure-hunt-the-search-for-wimpy-p-1s-papers-is-over/ Instagram: @therancherpod https://www.instagram.com/therancherpod/ Email: rancherpodcast@gmail.com Facebook: https://www.facebook.com/TheRancherPod --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/rancher-podcast/support

Distressed Situations host Keith Aurzada discusses issues in valuation with Stephen DuPlantis, a career valuation professional who has valued assets all across North America, including the iconic King Ranch.