Podcasts about Kowalski

It's our premiere 2026 regular season episode of 1st and Now! Bob “the Moj” Marjanovich joins Matt and Nik for another season of weekly shows. The fellas preview Saturday's big opener in Saskatchewan with TSN's Glen Suitor. We also recap what was a very exciting and productive bye week with the addition of our Pacific Frost road uniforms, a spiffy locker room upgrade and our Arrow Up training camp documentary. The episode concludes with another edition of Kowalski's famous trivia and a look around the CFL after a very exciting opening weekend of action. TIMESTAMPS: ⁣ 0:00 - intro 0:59 - bye week news 8:20 - Week 2 at Saskatchewan preview 13:32 - Glen Suitor interview 30:37 - Around the CFL 41:25 - Kowalski's BC Lions trivia

A horas del inicio del Mundial de Estados Unidos, México y Canadá 2026, el periodista quilmeño Miguel Argentino Hernández, uno de los mayores especialistas del país en historia mundialista, se sumó al equipo de Deportes en Quilmes para comenzar a vivir la máxima cita del Fútbol internacional. En esta primera entrega de Modo Mundial, la serie de podcasts de DQ Radio que acompañará toda la Copa del Mundo, analizó junto a Román Ciprián Kowalski y Alejandro Mittica algunos de los principales temas de la previa: la historia del Estadio Azteca -que volverá a albergar un partido inaugural-, el presente de la Selección Argentina, los cambios reglamentarios que debutarán en esta edición y los candidatos al título, además de animarse a señalar cuál puede ser la gran revelación del certamen. A lo largo del torneo, cada sábado, Hernández y el equipo de DQ repasarán lo más destacado de la semana mundialista y anticiparán lo que vendrá. En el próximo episodio analizaremos la primera semana de competencia, comenzaremos a palpitar el debut de la Argentina defensora del título, repasaremos la historia de los quilmeños mundialistas y jugaremos a predecir los resultados de algunos de los partidos más atractivos de la Copa.

In our latest Kamloops edition of 1st and Now, Matt & Nik are giving you all the latest Lion storylines! Neil McEvoy has been coming to training camp since 1998 and seen many different parts of the province. The club's VP of Football Ops. gives his thoughts on the 2026 version and what has stood out from a management perspective. The boys also look ahead to Friday's pre-season finale in Winnipeg and some exciting things happening next week, including the unveiling of a transformed Lions locker room at our Surrey facility. The episode concludes with another edition of ‘Go For It Or Punt.' TIMESTAMPS: ⁣ 0:00 - intro 3:21 - pre-season vs Edmonton recap 18:57 - Nathan Rourke interview 44:23 - Kowalski's Lions trivia 48:02 - Go for it or Punt

Welcome to the Influence Podcast! I'm George P. Wood, executive editor of Influence magazine and your host. "Paul didn't want believers to detach themselves from life in this world," writes Nijay Gupta. "He didn't want 'otherworldliness' only. He also didn't want them to be preoccupied with only temporary and fleeting things, 'cheap worldliness.' He wanted believers to imitate Christ and walk in the Spirit here and now — 'holy worldliness'." In this episode of the Influence Podcast, I talk to Gupta about what this means, based on his new book. Nijay Gupta, Ph.D., is Julius R. Mantey Professor of New Testament at Northern Seminary and author of Paul for the World, published by Brazos Press.   Sponsor AdThis episode of the Influence podcast is brought to you by Gospel Publishing House, distributors of What Paul Really Taught About Women in Ministry. In this insightful study, New Testament scholar Waldemar Kowalski carefully examines the historical and cultural contexts behind Paul's most challenging statements about women in ministry. By placing these passages within their proper setting, Kowalski helps readers see a clearer picture of Paul's intent. The result is both thoughtful and compelling: Paul's message about women in ministry was ultimately one of affirmation, not restriction. For more information about What Paul Really Taught About Women in Ministry visit GospelPublishingHouse.com.   Show Notes 00:00 — Introduction and Sponsor Ad 01:49 — For many listeners, "holy worldliness" is an oxymoron. So, what do you mean by that phrase? 07:45 — Why do you think Paul was a good exemplar of holy worldliness? 11:03 — How does Paul inform Christians on the topic of ethnic equality? 20:21 — What does a first-century Roman have to say to 21st-century Americans about economics? 26:02 — Paul rarely if ever used the Greek terms for friendship. So, what does he have to say about a topic he seemingly wrote nothing about? 30:33 — What does Paul say to us about sports? 38:08 In your opinion as a seminary professor, what is the spiritual and intellectual value of doing research for yourself? Do you have concerns about ministers using AI? 44:58 — What are you reading right now that is interesting, helpful, and/or personally challenging? 46:18 — Conclusion

With almost two weeks of training camp in the books, Matt and Nik are joined by reigning Most Outstanding Player and Outstanding Canadian Nathan Rourke in Kamloops. Rourke talks about camp life, the ups and downs of daily battles against an improved Lion defence and how he holds himself to a high standard, no matter what happened on the previous play. We also talk more about the Tournament Capital with Tourism Kamloops Director of Brand & Marketing Carmen Herman. We wrap things up with trivia and a little Go For It Or Punt! TIMESTAMPS: ⁣ 0:00 - intro 1:37 - training camp updates 20:04 - Nathan Rourke interview 43:35 - Carmen Herman interview 53:44 - Kowalski's Lions trivia 58:10 - Go for it or Punt

My guest today on the Online for Authors podcast is Dan Kowalski, author of the book Death by Misadventure. Daniel Kowalski is a novelist, screenwriter, and filmmaker whose work dives deep into crime, history, and the darker edges of human nature.   He writes modern noir stories—lean, character-driven thrillers grounded in real human stakes. His debut mystery-thriller, Suicide Bridge, has been praised for its gritty atmosphere, cinematic pacing, and relentless sense of tension. His follow up novel Family Feud has been critically praised and his third novel Death by Misadventure is set to be published in 2026.   As a screenwriter, Daniel develops grounded crime dramas and neo-noir thrillers that explore flawed people pushed into impossible situations. His scripts often draw from true events, historical conflicts, and the unspoken moral compromises people make under pressure.   Daniel is also the creator of Dan's Docs, a YouTube channel dedicated to true crime documentaries. Blending investigative storytelling with a filmmaker's eye, the channel explores real cases, hidden histories, and the forces that shape criminal behavior.   Across novels, screenplays, and documentary filmmaking, Daniel's work asks the same central question: What happens when ordinary people are pulled into extraordinary darkness — and who do they become on the other side?   In my book review, I stated Death by Misadventure is a noir thriller by Daniel Kowalski. This book kept me riveted to my seat, and I couldn't wait to discover the "who" and "what" behind all that was going on! The main detective is Jennifer, and like with all noir works, although the good guy, she is certainly not a pristine character. She has a past case that haunts her, a family she has abandoned, and drinks - a lot. Even so, she manages to hang on to her career and gets the case of an attorney gunned down in his garage. Is it a robbery gone wrong or something more?   Jennifer follows leads that end up going nowhere, causing her to drink at an even greater rate. At the same time, she meets up with an old flame from high school. As this relationship heats up, she thinks she may be on the road to some personal happiness. A second murder, a jealous wife, a PI with too much information, and someone she learns is more of a predator than a friend, nearly does her in.   Will she solve the case before finding herself in prison? This touch and go thriller is well-written and keeps you guessing right to the end.   Subscribe to Online for Authors to learn about more great books! https://www.youtube.com/@onlineforauthors?sub_confirmation=1   You can follow Author Dan Kowalski Website: https://dankowalski.com/ FB: @Dan Kowalski: Author and Screenwriter  YouTube: @DansDocs   Purchase Death by Misadventure on Amazon: Paperback: https://amzn.to/41zzvXf Ebook: https://amzn.to/4uSou0F   Teri M Brown, Author and Podcast Host: https://www.terimbrown.com FB: @TeriMBrownAuthor IG: @terimbrown_author X: @terimbrown1   Want to be a guest on Online for Authors? Send Teri M Brown a message on PodMatch, here: https://www.podmatch.com/member/onlineforauthors   #dankowalski #deathbymisadventure #thriller #terimbrownauthor #authorpodcast #onlineforauthors #characterdriven #researchjunkie #awardwinningauthor #podcasthost #podcast #readerpodcast #bookpodcast #writerpodcast #author #books #goodreads #bookclub #fiction #writer #bookreview *As an Amazon Associate I earn from qualifying purchases.

 Donald Tusk ma gotowy plan na utrzymanie władzy, a kluczem do niego są głośne zatrzymania i niespodziewana roszada na fotelu premiera. Tak twierdzi poseł niezależny Janusz Kowalski, który w mocnych słowach komentuje bieżące wydarzenia polityczne i jednocześnie bezlitośnie rozlicza byłego szefa rządu, Mateusza Morawieckiego, za ustępstwa wobec Brukseli. 

It's a Food for Families broadcast at Kowalski's Markets! A pet peeve about hotel check-out, The turkeys are turkeying and let them do their business, and a "Weird Al" musical is in the worksSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Oprah regrets this ONE thing, BIG FAT MOVIE REVIEW: "Mortal Kombat II," AITA: For not wanting my sister's kids to stay with me, and we talk to Mary Anne and Kris from Kowalski's MarketsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Matt and Nik are back, this time from the beautiful boardroom backdrop of Canada's Tournament Capital in Kamloops, B.C. Along with giving the goods on the first few days of training camp, the fellas welcome in Tanner Care, the Lions' Director of Player Performance, to talk about the Lions' strength and conditioning. How much has S&C changed over the years? Tanner shares his insight and breaks down what makes Nathan Rourke such a committed athlete. We wrap it up with Training Camp trivia and Go For It Or Punt. TIMESTAMPS: ⁣ 0:00 - intro 3:15 - training camp updates 22:32 - Tanner Care interview 44:59 - Kowalski's Lions trivia 48:42 - Go for it or Punt

Welcome to the Influence Podcast! I'm George P. Wood, executive editor of Influence magazine and your host. Recently, a prominent Southern Baptist leader called on his denomination to end the confusion caused when Baptist churches allow women to be called pastors. "The vast majority of Southern Baptists … are absolutely clear and have been all along that the office of pastors is restricted to men as qualified by Scripture," he said. By contrast, the Assemblies of God position paper, "Women in Ministerial Leadership," says, "Scripture clearly advocates for women as ministers and leaders." Consequently, the Assemblies of God credentials those whom God has called and empowered, whether they are women or men. Both groups appeal to Scripture and argue about two passages in particular: 1 Corinthians 14:34–35 and 1 Timothy 2:8–15. In this episode, I talk to Waldemar Kowalski about what these passages actually mean. Waldemar Kowalski, Ph.D., is a global worker with the Assemblies of God, the teaching pastor at IES Bandung (AG) in Indonesia, and author of What Paul Really Taught About Women in Ministry: Matching Paul's Practice and Instruction, published by Logion Press. My conversation with Kowalski is coming up after a brief word from our sponsor.   Sponsor AdThis episode of the Influence podcast is brought to you by Gospel Publishing House, distributors of The Assemblies of God: Our Story by Daniel D. Isgrigg. Explore the inspiring history of the Assemblies of God from a handful of ministers to a worldwide fellowship of more than 85 million believers. Discover the legacy, mission, and Spirit-filled story that continues to impact the world today. For more information about The Assemblies of God: Our Story visit GospelPublishingHouse.com.   Show Notes 00:00 — Introduction and Sponsor Ad 02:17 — What does the biblical evidence say women did in Paul's churches? Why is what Paul did as important as what we believe Paul said? 06:07 — What are the basic hermeneutical rules that ought to guide us as we interpret Scripture? And what does 1 Corinthian 14:34–35 actually prohibit? 14:22 — Some New Testament scholars argue that 1 Corinthians 14:34–35 is not authentic. You disagree. Why do you think the verses are original? 16:42 — The biggest impediment to women serving as pastors or any other leadership role in the Church is the traditional interpretation of 1 Timothy 2:8–15. What is the traditional interpretation of those verses, Why do you think it fails? And what is the best interpretation of 1 Timothy 2:8–15? 27:02 — Another set of passages that seems to imply a prohibition of women leading churches is 1 Timothy 3:1–12 and Titus 1:5–9, which talk about elders and deacons being the "husband of one wife," which seems to imply that they're male. What's the best understanding of those passages? 30:45 — You and your wife serve together on the mission field. She is the senior pastor, and you're a Bible professor. Based on your experience, what do churches lose when they block half the church from living out the callings God has called and empowered them to perform? 31:54 — What are you reading right now that is interesting, helpful, and/or personally challenging? 35:14 — Conclusion

It's camp week at last! Matt & Nik are back to take a look at some of the more exciting position battles to look forward to in Kamloops. TSN's Farhan Lalji stops by to give his takes on how the Lions look heading into a season with high expectations and also weighs in on the new CFL playoff format coming in for 2027. The boys also scroll through the Summer Series and Friday Night Lions game themes for our big return to downtown Vancouver. Plus, the usual fun trivia and ‘Go For It Or Punt' segments! TIMESTAMPS: ⁣ 0:00 - intro 3:36 - BC Lions game themes 15:05 - Training camp preview 28:00 - Farhan Lalji interview 45:10 - Kowalski's trivia 49:17 - Go for it or Punt

Ależ nam szkoda prezesa — wychodzi na to, że nikt go już nie słucha. I — co gorsza — nikt się już go nie boi. Taki Mateusz Morawiecki. Dostał od prezesa zgodę na swoje stowarzyszenie, czym tak naprawdę usankcjonował własną frakcję w partii. A on niewdzięcznik wcale nie zamierza całować prezesowskiego sygnetu. Co więcej — właśnie ogłosił bojkot posiedzeń kierownictwa PiS, żądając od Kaczyńskiego spotkań w cztery oczy. Łukasz Mejza też w sumie wdzięczny nie jest. Kaczyński dał mu fotel w Sejmie mimo dość podłej przeszłości — Mejza chciał robić lewe interesy na rodzicach ciężko chorych dzieci. Do tego doszło nałogowe łamanie przepisów drogowych, kłopoty z oświadczeniem majątkowym i oskarżenia partnerki, która zarzuca mu przemocowe ciągoty. Za wszystko Kaczyński świecił oczami do czasu, gdy Mejza popełnił grzech w świecie prezesa najcięższy. Otóż przystąpił do negocjacji swej walki w freak fightach, których Kaczyński chciałby zakazać. Wobec klatkowych planów, prezes nakazał Mejzie wynosić się z PiS, przy okazji przebąkując, że w sumie nigdy do partii przyjęty nie został, a był tylko posłem wybranym z listy PiS. Poczuliśmy ulgę, naprawdę. Wreszcie Janusz Kowalski — ten to już odchodzi z PiS po raz drugi. Być może Kaczyński nie dał mu wyboru, bo krążą plotki o powiązaniach posła ze światem kryptowalut, których prezes również chciałby całkowicie zakazać. Nie zmienia to faktu, że Kowalski nie boi się odchodzić z PiS. Rzeczywiście, w tej chwili jest tyle możliwości na prawicy, że można sobie całkiem dobrze ułożyć życie po Kaczyńskim. Premier drwi z sytuacji Kaczyńskiego, obwołując PiS klatką pełną freaków. Szkopuł w tym, że — jak przewidują autorzy słuchowiska politycznego „Stan Wyjątkowy" Andrzej Stankiewicz i Dominika Długosz — premier może już wkrótce stracić dobry humor. Jeśli podległa mu prokuratura wystąpi do Sejmu o uchylenie immunitetu Szymonowi Hołowni w sprawie fałszywych studiów na Collegium Humanum, to czeka nas awantura, która wstrząśnie koalicją.

Śmierć posła Łukasza Litewki wstrząsnęła opinią publiczną i wywołała falę pytań o przebieg wypadku oraz odpowiedzialność sprawcy. O sprawie mówi adwokat Łukasz Kowalski z Częstochowy, reprezentujący m.in. rodzinę ofiar wypadku na autostradzie A1. 

Kelly and Rob sit down and chat with Tim Kowalski, Kevan Byrne & Colin Brunton while at the Blood in the Snow Film Festival 2025. The discussion involves their project Nash The Slash Rises Again! that played in the festival

The US House and Senate are storied institutions and packed with traditions and procedures like these. Some, like the fabled “candy desk”, are whimsical artifacts of history. Others are more central to the way that government works, and one such is the Budget Reconciliation process. This is a unique mechanism for passing budget and finance related legislation in the House and Senate. In the wake of Democrats refusing to fund the Department of Homeland Security, reconciliation is back in the news. Here to talk about why and what we'd like to see happen is Dan Kowalski, Director of the Grover M Hermann Center for the Federal Budget here at the Heritage Foundation.    Email us with thoughts, questions, or suggestions: HeritageExplains@heritage.org   Rob Bluey on X: https://x.com/RobertBluey The Daily Signal: https://www.dailysignal.com/ 

The US House and Senate are storied institutions and packed with traditions and procedures like these. Some, like the fabled “candy desk”, are whimsical artifacts of history. Others are more central to the way that government works, and one such is the Budget Reconciliation process. This is a unique mechanism for passing budget and finance related […]

This week on the Hemp Show we talk to Maciej Kowalski, founder and CEO of Kombinat Konopni, a hemp company in Northern Poland. We hear how he built a vertically integrated company — from planting, harvesting, processing, all the way to manufacturing finished goods — and why he would rather control the system rather than rely on supply chains that don't fully exist. "Everyone is saying about the need to build a supply chain. Yeah, that's one approach. The other is be your own supply chain," Kowaski said. His pragmatism is often guided by a healthy skepticism. "If you have a dozen intermediaries between you and the manufacturer of raw materials, there is a geometrically raising probability of someone in this chain being not honest." We talk about his farming practices and why his farmers do not need anything more than a rake and a baler to harvest the hemp stalks, because they practice "winter retting" where the hemp is left standing throughout the winter. By spring the stalks are brittle enough they can be knocked down and windrowed with a standard rake and then baled like any other crop. "Just leave the plants throughout the winter in the field — they're just going to separate on their own. If it sounds magical, it's because it is." Kowalski said. How does this affect the finished fiber in terms of strength and durability? He said winter retted hemp is slightly over-retted, so it is weaker but softer, which to Kowalski is a feature not a bug. "The biggest difficulty of introducing or reintroducing hemp as an apparel grade textile is its stiffness. So if you make it slightly weaker, but softer at the same time — that's good." We also talk about his company's recent listing on the Warsaw Stock Exchange — and why it wasn't about raising money. "We made a promise to our investors, six, five, four years ago when we were raising money, that one day you will be able to buy or sell those shares on a stock exchange," he said. "So even if I am not having anything out of it right now, it's like an essential part of keeping your word, which has two parts of it. One is just being a decent man. And the other part is being a businessperson and keeping your promises is good for business long term." Learn More kombinatkonopny.pl Maciej Kowalski on LinkedIn https://www.linkedin.com/in/maciejkowalskihemp/ News Nuggets U.S. judge lets Medicare hemp pilot program proceed as critics escalate opposition hemptoday.net/u-s-judge-lets-medicare-hemp-pilot-program-proceed-as-critics-escalate-opposition USDA National Hemp Report (April 16, 2026) https://www.lancasterfarming.com/usda-hempreport2026-pdf/pdf_0d5fa8a7-4e7a-4150-87cd-af77968557a1.html NHA + HEMI Leadership Announcement https://www.globenewswire.com/news-release/2026/04/21/3277845/0/en/national-hemp-association-and-hemp-education-and-marketing-initiative-announce-leadership-appointments-and-national-initiative-to-advance-u-s-hemp-industry.html NIHC USDA Export Funding Announcement nihcoa.com/national-industrial-hemp-council-secures-usda-award-to-expand-global-market-opportunities-for-u-s-hemp Sponsors IND HEMP indhemp.com Forever Green hempcutter.com This episode of the Lancaster Farming Industrial Hemp Podcast features a long-form interview with Maciej Kowalski, founder of Kombinat Konopny, a vertically integrated hemp company based near Elbląg, Poland. The conversation explores industrial hemp supply chains, fiber processing, textile manufacturing, and cannabinoid product development within a single operational system. Kowalski describes a "seed to shelf" model in which hemp is grown, processed, decorticated, cottonized, spun into yarn, and manufactured into finished goods such as socks, garments, and home textiles. The discussion highlights the challenges of building hemp infrastructure in emerging markets and the limitations of fragmented supply chains in the global hemp industry. The episode also examines winter retting, a low-input fiber processing method that relies on natural field exposure over winter months to break down plant material. Kowalski explains how this approach reduces capital requirements, simplifies harvesting through "rake and bale" systems, and produces fiber suitable for textile applications. Additional topics include the Warsaw Stock Exchange listing of Kombinat Konopny, the economics of hemp textiles versus synthetic fibers like polyester, and the broader role of industrial hemp in global agriculture, manufacturing, and sustainable materials markets.

How does the head coach see this Lions squad heading into 2026? Matt and Nik welcome Buck Pierce into the studio for a look at the overall roster, Nathan Rourke's quest for bigger things and the organization's quest to take the next step. Buck also talks about what has kept him busy away from the office this winter. The fellas also preview special teams, next week's Canadian and Global Drafts and wrap it up with our trivia and Go For It Or Punt segments. TIMESTAMPS: ⁣ 0:00 - intro 2:29 - CFL Canadian Draft talk 10:11 - BC Lions news 13:03 - Adam Bighill retirement 17:08 - special teams preview 25:19 - Buck Pierce interview 48:56 - Kowalski's Lions trivia 54:14 - Go for it or Punt

The Snooker Club podcast brings you World Championship Daily! news, debate, and instant reaction to the drama of the Halo World Snooker Championship from the Crucible. On today's show, Steven Hallworth is joined by David Hendon to take you through all the action from the second day at the Crucible, including victories for Mark Williams, Xiao Guodong and more. Steven and David also preview tomorrow's action.   Email: snookerclub@wst.tv

377 When the Screaming Stops or The Loreley's Grasp w/Matthew KowalskiSteven is joined by Matthew Kowalski to discuss 1973's The Loreley's Grasp also known as When the Screaming Stops! Matthew is a Professor of Modern Global History (specializing in cultural history). We hope that you enjoy this spirited and informative episode!Please send feedback to DieCastMoviePodcast@gmail.com or leave us a message on our Facebook page.

In June 2023, Netflix released a documentary called “Take Care of Maya,” which takes an in-depth look at her story and the case against All Children's Hospital. They say you should always trust the experts, but even the experts get it wrong sometimes. It's up to the jury to decide if the Kowalski family tragedy could've been prevented and if their actions drove Beata Kowalski to take her own life. But what do you think of this case? Have you watched the documentary yet? #TrueCrimeRecaps #MayaKowalski #TrueCrime #Tragedy #BeataKowalski

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

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

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join us as Pete Kowalski shares his fascinating journey from a young golf enthusiast to a seasoned golf industry professional. Discover insights into golf storytelling, the evolution of golf media, and memorable moments from Augusta to international courses.https://kowalskisportsandpr.com/ BestBall Links:⛳️ Join the BestBall Golf Club! - https://patreon.com/BestBallGolfClubhttps://BestBall.comhttps://linktr.ee/BestBallhttps://bestball.substack.com - Subscribe to Par 3 Thursdays!Friends of BestBall:B. Draddy - https://www.bdraddy.com - Enter "BESTBALL20" for 20% off your orderZero Restriction - https://www.zerorestriction.com - Enter "BESTBALL20" for 20% off your orderFairway & Greene - https://www.fairwayandgreene.com - Enter "BESTBALL20" for 20% off your orderArccos Golf - https://arccosgolf.com - Get 15% off your orderThe Stack System - https://www.thestacksystem.com/discount/BestBall - Get 10% off your orderWestern Birch - https://westernbirch.com - Enter "BESTBALL" in the shipping cart for a free gift with your orderInterested in becoming a sponsor of The Hole Story Podcast? Email info@bestball.com.

With just over four weeks to go until all hands are on deck in Kamloops, Matt & Nik break down the Lions' coaching staff announcements and preview what should be an intense defensive competition in camp. With Nathan Rourke set to begin a few days of offensive workouts, we speak with quarterback Chase Brice and wide receiver Stanley Berryhill in studio. We wrap it up as always with some trivia and Go For It Or Punt! TIMESTAMPS: ⁣ 0:00 - intro 4:11 - Lions 2026 coaching staff 9:46 - BC Lions defence preview 22:57 - Chase Brice interview 33:59 - Stanley Berryhill interview 47:39 - Kowalski's Lions trivia 55:20 - Go for it or Punt

372 Sadko (1953) or The Magic Voyage of Sinbad w/Matthew KowalskiSteven is joined by Matthew Kowalski to discuss 1953's Sadko also known as The Magic Voyage of Sinbad! Matthew is a Professor of Modern Global History (specializing in cultural history). We hope that you enjoy this spirited and informative episode!Please send feedback to DieCastMoviePodcast@gmail.com or leave us a message on our Facebook page.Thanks for listening!

Welcome to Season Seven of Nobody Should Believe Me. Andrea revisits the case of Maya Kowalski—the story at the center of the Netflix film Take Care of Maya–and the family's high-profile lawsuit against Johns Hopkins All Children's Hospital. What became widely framed as a story about “medical kidnapping” began when hospital staff reported suspected medical child abuse after Maya arrived with a history of extreme ketamine treatments.  How did a case of horrific abuse become a story about evil doctors kidnapping children? Featuring: Ethen Shapiro, Attorney for Johns Hopkins All Children's Hospital *** Listen to our 4-part recap of the Kowalski Case: https://podcasts.apple.com/us/podcast/revisiting-kowalski-part-one-the-turn/id1615637188?i=1000750439578 Listen to our season 3 coverage of the Kowalski Case: https://podcasts.apple.com/us/podcast/s03-e01-special-report-watching-take-care-of-maya-re-release/id1615637188 Listen to Andrea and Dr. Bex's coverage of the Kowalski v Johns Hopkins Trial: https://www.patreon.com/collection/548199 Try out Andrea's Podcaster Coaching App: https://studio.com/apps/andrea/podcaster Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy: https://read.macmillan.com/lp/the-mother-next-door-9781250284273/ View our sponsors: https://www.nobodyshouldbelieveme.com/sponsors/ Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have bonus content: https://www.youtube.com/@NobodyShouldBelieveMePod Follow Andrea on Instagram: https://www.instagram.com/andreadunlop/ Buy Andrea's books: https://www.amazon.com/stores/Andrea-Dunlop/author/B005VFWJPI For more information and resources on Munchausen by Proxy, please visit: https://www.munchausensupport.com/ The American Professional Society on the Abuse of Children's MBP Practice Guidelines: https://apsac.org/wp-content/uploads/2023/05/Munchausen-by-Proxy-Clinical-and-Case-Management-Guidance-.pdf Learn more about your ad choices. Visit podcastchoices.com/adchoices

With just over six weeks until all hands are on deck for training camp in Kamloops, Matt and Nik are back to preview this week's CFL Combine and Draft season with Assistant General Manager Rob Ralph. The boys talk with Rob on what the brass looks for at these events and how the process of evaluating draft prospects continues to evolve. We also begin to preview camp with a deep dive into the offence after last season's record-breaking campaign. Can Bakes finally be completely stumped in trivia? Find out when we delve into Combine history! TIMESTAMPS: ⁣ 0:00 - intro 3:29 - draft picks & signings 11:51 - BC Lions offence preview 25:05 - Rob Ralph interview 42:16 - Kowalski's Lions trivia 49:45 - Go for it or Punt

Marc Cox and Kim Kowalski discuss the upcoming March 27th Backstoppers fundraiser in honor of her late husband, Sergeant Jeffrey Kowalski. The event at Sunset Country Club features a cocktail hour, bagpipes by Lieutenant Blazkowicz, a tribute video, and a live auction led by Reed Lowe. Attendees can bid on high-profile items including Blues and Fox tickets, private chef events, Polar Express experiences, and custom artwork. Kim emphasizes the emotional and community-driven purpose of the night, encouraging supporters to purchase tickets via Backstoppers.org or Eventbrite before sales close. Hashtags: #Backstoppers #SergeantJeffreyKowalski #Fundraiser #CharityEvent #PoliceSupport #LiveAuction #CommunitySupport #KimKowalski

In this final recap episode, we revisit the final months of Maya Kowalski's sheltering at Johns Hopkins All Children's Hospital and the tragic events that followed. While the dependency case and abuse investigation continued, tensions within the Kowalski family were escalating. After a difficult court hearing in January 2017, Beata Kowalski died by suicide, leaving behind emails asking others to “take care of Maya”. Following Beata's death, Maya was eventually released to her father's custody, where she continued to improve and was able to return to school without further ketamine treatment. In the years that followed, the Kowalski family filed a lawsuit against the hospital that would ultimately lead to a high-profile trial, widespread media coverage, and the Netflix documentary Take Care of Maya. *** Just a note that today's episode includes mention and description of suicide. If you or someone you know needs help please call 988 or visit 988lifeline.org *** Try out Andrea's Podcaster Coaching App: https://studio.com/apps/andrea/podcaster Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy.  Click here to view our sponsors. Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have full episodes and lots of bonus content.  Follow Andrea on Instagram: @andreadunlop Buy Andrea's books here.  For more information and resources on Munchausen by Proxy, please visit MunchausenSupport.com The American Professional Society on the Abuse of Children's MBP Practice Guidelines can be downloaded here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The off-season MARCHES on, as Matt & Nik bring you the latest in BC Lions land. Defensive tackle Casey Sayles joins the show to talk about his decision to move West and how it's a perfect fit for him and his family. Sayles is excited to be re-united with defensive line coach Randy Melvin and a couple of former teammates. We also bring you a special version of BC Lions trivia after Bakes surpassed a big milestone with the organization. It wraps up with a very spirited version of ‘Go For It Or Punt.' TIMESTAMPS: ⁣ 0:00 - intro 4:19 - BC Lions news and content 15:41 - Casey Sayles interview 35:07 - Kowalski's Lions trivia 45:33 - Go for it or Punt

In this episode, Jennifer L. Kowalski, Vice President of the Public Policy Institute at Elevance Health, discusses how rigorous research and data shape Medicare Advantage strategy, from supplemental benefits to dual eligible integration. She shares insights on affordability, care navigation, and how evidence based policy can strengthen value, access, and long term sustainability in the program.

In the third part of our Kowalski recap, Andrea walks through the events that led to Maya's hospitalization and what hospital staff observed in those first days. As doctors quickly became concerned about both Maya's condition and the unusual treatments she had been receiving, the hospital brought in a child abuse pediatrician and an investigation into possible medical child abuse began.  *** Try out Andrea's Podcaster Coaching App: https://studio.com/apps/andrea/podcaster Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy.  Click here to view our sponsors. Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have full episodes and lots of bonus content.  Follow Andrea on Instagram: @andreadunlop Buy Andrea's books here.  For more information and resources on Munchausen by Proxy, please visit MunchausenSupport.com The American Professional Society on the Abuse of Children's MBP Practice Guidelines can be downloaded here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Jennifer L. Kowalski, Vice President of the Public Policy Institute at Elevance Health, discusses how rigorous research and data shape Medicare Advantage strategy, from supplemental benefits to dual eligible integration. She shares insights on affordability, care navigation, and how evidence based policy can strengthen value, access, and long term sustainability in the program.

In this episode, Andrea sheds light on the disconnect between the narrative presented publicly vs the medical records and trial testimony. She traces how ketamine became the driving force in Maya Kowalski's treatment from Dr. Anthony Kirkpatrick. What followed was a rapid escalation: four-day ketamine infusions, increasingly alarming blog posts written in Maya's voice, and ultimately a controversial, high-dose ketamine coma in Mexico. This sets the stage for Maya's arrival at Johns Hopkins All Children's Hospital. *** Try out Andrea's Podcaster Coaching App: https://studio.com/apps/andrea/podcaster Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy.  Click here to view our sponsors. Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have full episodes and lots of bonus content.  Follow Andrea on Instagram: @andreadunlop Buy Andrea's books here.  For more information and resources on Munchausen by Proxy, please visit MunchausenSupport.com The American Professional Society on the Abuse of Children's MBP Practice Guidelines can be downloaded here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Grocery Card Use Associated With Increased Care Among Dual-Eligible Beneficiaries: Jennifer L. Kowalski, MS by Managed Care Cast

A 2026 catch-up with Todd Kowalski where we reflect on 2025!

Andrea has been following the Kowalski v Johns Hopkins All Children's case since it first received national attention, and previously covered it in depth in our third season. Within this 4-part series, we're revisiting the case with the benefit of additional trial testimony, released records, and appellate developments. In this first part, we're going back to 2015 to revisit the events that set this case in motion. We're sharing this recap now because the Kowalski case is directly relevant to themes we'll be exploring in season 7 of Nobody Should Believe Me. The public conversation around this case—shaped by courtroom proceedings, media coverage, and documentary storytelling—has had broader implications for how medical child abuse allegations are understood and debated.  *** Try out Andrea's Podcaster Coaching App: https://studio.com/apps/andrea/podcaster Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy.  Click here to view our sponsors. Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have full episodes and lots of bonus content.  Follow Andrea on Instagram: @andreadunlop Buy Andrea's books here.  For more information and resources on Munchausen by Proxy, please visit MunchausenSupport.com The American Professional Society on the Abuse of Children's MBP Practice Guidelines can be downloaded here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kat enters her MBA era and quickly learns that going back to school with a full-time job is less glow-up and more calendar Tetris, midnight accounting homework, and life choices made over coffee and mild panic. We get into the real reason she chose to go back to school, and the career pivot logic before the conversation turns to time management, burnout, and the very real kitchen-counter study sessions. Kat shares insights into the cost (financial and other...), tradeoffs, and the networking perks of being in an executive program. Ian does his best to avoid sounding like Michael Scott as he asks questions throughout. An honest, slightly chaotic look at balancing work, school, and real life—plus why going back to class hits differently when you actually chose to be there. If you like the show, and want us to keep our jobs, give us a click here: https://www.cisco.com/site/us/en/solutions/small-business/index.html Thanks, Kowalski!

Jak wygrywa się kontrakt z jedną z największych firm na świecie, startując od zera i śpiąc w biurze na materacu? W dzisiejszym odcinku gościem jest Łukasz Kowalski, współzałożyciel Flying Bisons – firmy doradztwa cyfrowego, która w 10 lat przeszła drogę od małego startupu bez kapitału do obsługi gigantów takich jak KFC, IKEA, Booksy czy Saudi Aramco.To szczera do bólu rozmowa o biznesie bez pudrowania. Łukasz opowiada o tym, jak:

Cuando tenía 9 años, Maya Kowalski ingresó en el hospital Johns Hopkins All Children’s en 2016 debido a una enfermedad rara. Ni ella ni su familia se imaginaban la odisea que los esperaba. Mientras intentaban comprender su enfermedad, los miembros del equipo médico empezaron a poner en duda los lazos que unían a los Kowalski. De repente, el Estado asumió la guardia custodia de Maya, pese a que sus padres estaban desesperados por llevarse a su hija de vuelta a casa. La historia de los Kowalski, contada por ellos mismos, cambiará para siempre tu percepción de la atención pediátrica.

Gościem odcinka jest prof. dr hab. n. med. Dariusz M. Kowalski, onkolog kliniczny, Sekretarz Generalny Polskiej Grupy Raka Płuca, kierownik oddziału Zachowawczego Kliniki Nowotworów Płuca i Klatki Piersiowej Narodowego Instytutu Onkologii im. Marii Skłodowskiej-Curie – PIB w Warszawie. Rak płuca przez lata był symbolem złych wiadomości. Najczęściej wykrywany za późno, bezlitosny w statystykach, długo uznawany za chorobę z góry przegraną. Ostatnia dekada to jednak czas bezprecedensowego postępu nauki i medycyny personalizowanej na każdym etapie zaawansowania choroby. W efekcie, rak płuca, który jeszcze do niedawna utożsamiano z wyrokiem śmierci, coraz częściej może być chorobą przewlekłą. O tej zmianie, ale też o tym, jak wiele wciąż zależy od czujności, profilaktyki i wczesnej diagnostyki opowiada gość dzisiejszego odcinka - prof. dr hab. n. med. Dariusz M. Kowalski. To rozmowa prowadzona bez uproszczeń i bez fałszywego optymizmu, ale z pełną świadomością tego, jak bardzo zmieniły się możliwości leczenia. W ostatnich latach to właśnie specjaliści, leczący nowotwory płuca, otrzymali najwięcej nowych narzędzi, w postaci innowacyjnych cząsteczek, w tym terapie ukierunkowane molekularnie, które zrewolucjonizowały leczenie. Co więcej, współczesna onkologia coraz częściej łączy różne metody leczenia: terapie celowane, chemioterapię, koniugaty oraz przeciwciała bispecyficzne, dając pacjentom długie okresy kontroli choroby i realną szansę na normalne życie - pracę, relacje, realizację planów i marzeń. To także rozmowa o mitach, które wciąż zabijają czujność. Wbrew powszechnym przekonaniom, rak płuca nie dotyczy wyłącznie palaczy, a pacjentami nie są wyłącznie osoby starsze. Coraz częściej diagnozę słyszą ludzie młodzi, aktywni, którzy nigdy nie zapalili papierosa. Ta rozmowa to także lekcja odpowiedzialności: za siebie, za bliskich, a także porcja, mającej solidne podstawy w medycynie, nadzieji. Materiał powstał w ramach kampanii edukacyjnej „W punkt o raku płuca". Więcej na: https://www.jnjwithme.pl/pl-pl/rak/rak-pluca |Materiał Sponsorowany|---„7 metrów pod ziemią” to internetowe wywiady o tematyce społecznej. Rozmawiam z ciekawymi ludźmi - konkretnie i bez zbędnych dygresji. Mój cel? Wydobyć z rozmówców prawdę, na którą nie zdobyliby się w telewizyjnym studiu. Rafał Gębura.Oprawa muzyczna: Dawid „Shimz” SchiemannOprawa graficzna: Andrzej Wąsik

Podcast del programa Imagen Empresarial transmitido originalmente el 30 de diciembre del 2025. Conduce Juan Carlos De Lassé. Los entrevistados de hoy: Entrevista: Brian Rodriguez Ontiveros, analista Bursátil en Monex Tema: * Mercados accionarios en México en Máximos Históricos ¿Qué sigue? * Top Picks Monex 2026 Entrevista: Hugo Alfonso Servín Fernández, director general y fundador de Kowalski y Stephany Allen Niert, socia fundadora de Kowalsky Tema: Historia de emprendimiento y actualidad de Kowalsky Stone Media

This week we're re-releasing Andrea's conversation with Kathleen Strader from Prevent Child Abuse America. While Nobody Should Believe Me is, at its core, raising awareness about Munchausen by Proxy abuse, we've been pulled into the larger question of “how do we make sure children are safe in their homes?”. We'll continue exploring that next week during Andrea's interview with Dr. Randy Alexander and throughout season 7 (coming soon!). *** This week Andrea is joined by Kathleen Strader, the National Director for Healthy Families America, the signature home visiting program of Prevent Child Abuse America. Following the Take Care of Maya film and media coverage of so-called "medical kidnapping" and misleading coverage of child abuse, we move the conversation to solutions: what can we do to prevent child abuse? We delve into Kathleen's background dealing with child abuse cases and her work supporting families through home visiting programs. Their conversation touches on the complexities of child abuse, systemic issues, and the importance of supportive measures and interventions that meet families where they are. As we wrap up our coverage of the landmark Kowalski v Johns Hopkins All Children's case, we issue a hopeful message of how we can alleviate one of society's most challenging problems. * * * Check out ⁠Prevent Child Abuse America⁠.     Try out Andrea's Podcaster Coaching App: https://studio.com/apps/andrea/podcaster Tickets for Nobody Should Believe Me LIVE: https://www.andreadunlop.net/nobody-should-believe-me-live Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy.  Click here to view our sponsors. Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have full episodes and lots of bonus content.  Follow Andrea on Instagram: @andreadunlop Buy Andrea's books here.  For more information and resources on Munchausen by Proxy, please visit MunchausenSupport.com The American Professional Society on the Abuse of Children's MBP Practice Guidelines can be downloaded here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In light of the overturned ruling of Kowalski v Johns Hopkins and Serial's The Preventionist, we're reairing an episode from our Kowalski season in which Andrea dives into the complexities around reporting child abuse suspicions. *** With the jury's stunning $242 million verdict in favor of the Kowalski family, host Andrea Dunlop looks at why this case has struck such a nerve on both sides of the political spectrum. She examines why some mothers accused of medical child abuse are viewed as monsters and others as martyrs.   Andrea looks at the charges against social worker Cathy Bedy the woman who became the face of the child welfare bureaucracy during the Maya Kowalski case and examines her testimony.   We also seek out answers about the troubled state of child welfare in America by talking to Dr. Jessica Pryce, author of the forthcoming book Broken: Transforming Child Protective Services—Notes of a Former Caseworker.  Dr. Pryce shares heart-wrenching stories of mothers whose lives have been turned upside down by investigations and sets out a compelling and urgent case for an overhaul of CPS. With her inside view of the system, she also gives insight on how doctors and other mandated reporters can do the best for the families they want to help even within the current, deeply flawed system.   This episode grapples with the complexity around reporting child abuse suspicions and the potentially chilling ripple effects of the explosive verdict in Kowalski v Johns Hopkins All Childrens. It examines the lack of support for struggling parents in America, while leaving the listener with urgent questions about justice and equity.  *** Learn more about Dr. Pryce's work on her website: https://jessicaprycephd.com/   Tickets for Nobody Should Believe Me LIVE: https://www.andreadunlop.net/nobody-should-believe-me-live Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy.  Click here to view our sponsors. Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have full episodes and lots of bonus content.  Follow Andrea on Instagram: @andreadunlop Buy Andrea's books here.  For more information and resources on Munchausen by Proxy, please visit MunchausenSupport.com The American Professional Society on the Abuse of Children's MBP Practice Guidelines can be downloaded here.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Andrea sits down with Ethen Shapiro, trial counsel for Johns Hopkins All Children's Hospital, to unpack the landmark appellate decision overturning the $200 million verdict in the Kowalski v. Johns Hopkins case. Ethen explains how the ruling reinforces the immunity given to mandatory reporters acting in good faith when reporting suspected abuse. Together, they explore how the decision challenges the “medical kidnapping” narrative and clarifies that the hospital's actions were guided by law and necessity, not malice. The discussion also highlights what this ruling could mean for similar cases nationwide, where lawsuits against hospitals and social workers are on the rise.  *** Tickets for NSBM Live - Seattle 3.18.26 https://tickets.thetripledoor.net/eventperformances.asp?evt=2181 Order Andrea's book The Mother Next Door: Medicine, Deception, and Munchausen by Proxy.  Click here to view our sponsors. Remember that using our codes helps advertisers know you're listening and helps us keep making the show!   Subscribe on YouTube where we have full episodes and lots of bonus content.  Follow Andrea on Instagram: @andreadunlop Buy Andrea's books here.  For more information and resources on Munchausen by Proxy, please visit MunchausenSupport.com The American Professional Society on the Abuse of Children's MBP Practice Guidelines can be downloaded here. Learn more about your ad choices. Visit podcastchoices.com/adchoices