Podcasts about Little owl

Love Is Kind tells the heartwarming story of Little Owl who hopes to buy his grammy a heart-shaped box of chocolates for her birthday. On his quest for the chocolates, he's thwarted at every turn but ends up discovering the real meaning of love.Laura Sassi has a passion for telling stories in prose and rhyme. She is the author of five picture books including the best-selling Goodnight, Ark, which was a 2015 Christian Book Award Finalist. Her next book, Bunny Finds Easter, will release in 2022. In addition to books, she's published over one hundred poems, stories, crafts, and articles in various children's publications.Laura is a graduate of Princeton University and UCLA. She had a successful teaching career before becoming a children's author. She's been a homeschool mom, children's ministry director, historic museum interpreter, and more. She writes daily from her home in New Jersey and finds special joy in sharing her love of reading and writing with the next generation at school visits and other book events.Learn more about her writing at LauraSassiTales.wordpress.comPlease share StoryJumpers with a friend if you enjoyed this episode. StoryJumpers is still growing, and your positive review and 5-star rating would help.The Bridge Podcast Network is made possible by generous support from The Boardwalk Plaza Hotel and Victoria's Restaurant on the boardwalk in Rehoboth Beach, Delaware - Open 7 days a week, year-round - Learn more at https://boardwalkplaza.comFeedback, or Show Ideas? Send an email to podcast@wearethebridge.orgDownload The Bridge Mobile App to get the latest podcast episodes as soon as they are published!

Happy Thanksgiving! We're thankful for you, our Delicious City fam. Today we're recapping the list of nominees (so far!) for The Tasties, which are happening on February 2nd at Live! Casino and Hotel in Philadelphia. Plus, a friend of the show stops by with some fragrant, creamy treats. (00:00) Marisa asks: Is Rittenhouse now the Mecca of caviar? (06:12) The Tasties! We run down the categories that have been announced so far by our Philly friends on Instagram (follow @deliciouscitypodcast to keep up with the rollout), plus why each of these nominees is deserving of a Golden Pig. Even more will be announced next week... (33:03) In It To Win It: Win 2 tickets to Cantina La Martina's third annual 7 Moles dinner featuring mole interpretations from 7 amazing local chefs. Get the secret word and DM it to us on Instagram! (38:09) Best Bites: Eli's quest for the best peking duck, Marisa's Little Owl experience that made Dave jealous, and Dave tries a new spot in Fishtown that he's already planning to return to (49:01) Yoav Perry from Perrystead Dairy stops by to talk about cheese for the holidays, and brings by some of his own award-winning morsels, plus a bonus treat from Provenance (01:10:16) Events and Pop-Ups: Look for Marisa in the Thanksgiving Parade! WMMR's annual Camp Out For Hunger begins next week, and there's a bunch of different dining options for pre- and post-Thanksgiving when you need to get out of the house  We could not do this without our amazing Delicious City partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Joing George and Elle as they explore the text of Leviticus Chapter 11, Part One! Send in questions to TextInUs@gmail.com --- Support this podcast: https://podcasters.spotify.com/pod/show/elle-grover-fricks6/support

It's evening in the forest and Little Owl wakes up from his day-long sleep to watch his friends enjoying the night. Hedgehog sniffs for mushrooms, Skunk nibbles at berries, Frog croaks, and Cricket sings. A full moon rises and Little Owl can't understand why anyone would want to miss it. Could the daytime be nearly as wonderful? Mama Owl begins to describe it to him, but as the sun comes up, Little Owl falls fast asleep. Putting a twist on the bedtime book, Little Owl's Night is sure to comfort any child with a curiosity about the night. Don't forget to check out our Summer Book Collection at: www.SlothDreamsBooks.com

In the final episode of the series Matt and Sarah head back to Bushy Park on a lovely summer evening to hopefully see Little Owl and Barn Owl. They manage to see a wildlife first for both of them and bump into a friend on the walk. But will they see the owls?Email your birding questions for Series 2 to info@rocknrollbirder.com or DM us on socials @RocknRollBirder. Thank you to this week's sponsors Greenfeathers and Eco Bird Food. Don't forget to use our code RNRB20 for 20% off bird food from Eco Bird Food. And RNRB15 for 15% off Green Feathers. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Kit is joined by Emily Joáchim, a freelance conservationist and writer. Emily has been obsessed with wildlife, particularly raptors and owls since childhood and, after completing her zoology degree, worked for various conservation organisations before spending 4 years studying the breeding ecology of the Little Owl for her PHD. She has worked with long-term nest box monitoring… Source

“When all the tribes find their languages and their culture, that's when all the healing will begin. And then all the generations will be in a better place.” - Solomon Little Owl (Crow) Listeners, I'm proud to present to you, my friend, Solomon Little Owl who shares fascinating stories about his family, the Crow people, and his own incredible journey! In this 2-part episode, you'll learn about: • The story of the “Fightin' Whites” (trust me, you'll want to hear this!) • How buffalo hunts aided Native students • The Crow's clan system • Who were the enemies and who were the allies of the Crow? • Crow dances such as the bear dance, sun dance and war dance • Were the Crow tall people? • The 3 New Years of the Crow • What did various tribes call the Crow? • The Crow fair Solomon asks for prayers for his tribe. And if you're ever in the area, please consider supporting Crow businesses: http://www.crow-nsn.gov/tribal-businesses.html Ahóoh, Solomon! And prayers going up for the Crow people. Native ChocTalk Facebook page: https://www.facebook.com/nativechoctalkpodcast All Podcast Episodes: https://nativechoctalk.com/podcasts/

“When all the tribes find their languages and their culture, that's when all the healing will begin. And then all the generations will be in a better place.” - Solomon Little Owl (Crow) Listeners, I'm proud to present to you, my friend, Solomon Little Owl who shares fascinating stories about his family, the Crow people, and his own incredible journey! In this 2-part episode, you'll learn about: • The story of the “Fightin' Whites” (trust me, you'll want to hear this!) • How buffalo hunts aided Native students • The Crow's clan system • Who were the enemies and who were the allies of the Crow? • Crow dances such as the bear dance, sun dance and war dance • Were the Crow tall people? • The 3 New Years of the Crow • What did various tribes call the Crow? • The Crow fair Solomon asks for prayers for his tribe. And if you're ever in the area, please consider supporting Crow businesses: http://www.crow-nsn.gov/tribal-businesses.html Ahóoh, Solomon! And prayers going up for the Crow people. Native ChocTalk Facebook page: https://www.facebook.com/nativechoctalkpodcast All Podcast Episodes: https://nativechoctalk.com/podcasts/

The Little Owl is the smallest species of owls in the UK - standing no more than 23cm tall! The Hawk Conservancy Trust has been monitoring and supporting Little Owls through our Raptor Nest Box Project for over 15 years. We'll hear from Dr Matt Stevens (conservation biologist at the Trust) as he tells us more about this charismatic native species and the work he does to help conserve them.

Tula Jane and her Mother in the Wild read "Little Owl Lost" by Chris Haughton. --- Send in a voice message: https://podcasters.spotify.com/pod/show/mother-in-the-wild/message

When Little Owl's home is cut down by people saying it will make a beautiful Christmas tree, she's not sure she wants anything to do with Christmas, whatever that means. But then she is saved by a woman named Ellen, whose house is merrily decorated for the holiday, and filled with birds who need someone to care for them. Surrounded by kindness and helpful new friends, Little Owl begins to wonder if Christmas might not be such a bad thing after all…. Co-written by Ellen Kalish, caretaker of the real owl found inside the Rockefeller Center Christmas Tree, The Christmas Owl is a charming story of friendship, compassion, and the true meaning of this special time of year. This books is available on Amazon. Don't forget to check out our Holiday Book Collection at: www.SlothDreamsBooks.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/slothslovetoread/message

Little Owl's Love by Divya Srinivasan --- Support this podcast: https://podcasters.spotify.com/pod/show/harperandholden/support

Episode Notes Lauri Schoenfeld currently resides in Utah with her husband, three kids, and dog, Jack Wyatt Wolverine. She's an author, editor, motivational speaker, and creative writing teacher. Lauri's a frequent guest with multiple writing groups, podcasts, and businesses, talking about Connecting to Your Artist, Embracing Your Fears To Succeed, Learning to Love Yourself After Abuse and Your Voice is More Than Your Vocal Cords. She's the owner of Inner Enlightenment, a business built around connecting to your inner light and the child within through stillness, creativity, play, and self-expression. Lauri's the host of The Enlightenment Show, and her debut novel, Little Owl, was released in August 2021.

Today we're talking with Nena Erb, ACE about the film Joy Ride. Nena has won two Primetime Emmys for her work on Project Greenlight and Insecure. She also has three ACE Eddie nominations - two for Insecure, and one for Crazy Ex-Girlfriend. Her other work includes editing Justin Bieber's Believe, the TV series Little America, and the feature film Little Owl, which also just released.

Tula Jane and her Mother in the Wild read "Little Owl's Night" by Divya Srinivasan https://amzn.to/3KLM4Gu Subscribe! https://podcasters.spotify.com/pod/show/mother-in-the-wild/subscribe --- Send in a voice message: https://podcasters.spotify.com/pod/show/mother-in-the-wild/message

Are the baristas at Thump really rude, or is there more going on with Denver's coffee scene than we realized? Our episode on the best (and worst) coffee shops in the city really struck a nerve with our listeners, and today on the show we're sharing some of those responses, as well as other questions and comments you all had on Denver's recent bout of “tipping fatigue” and Denver's role in the West's water crisis. Catch up on our recent episodes on coffee, tipping and water: Roasted! Denver's Best (And Worst) Coffee Shops Should Tipping Have a Place in Our New Normal? ‘Tipping Fatigue' Hits Denver These Service Industry Vets Have Choice Words For Your ‘Tipping Fatigue'  Could Denver Run Out of Water? Is Denver Hoarding Water? Water Woes in the ‘Burbs, Touchdown Trouble at Mile High In his voicemail, Nate mentions these five coffee shops as Denver's best: Sweet Bloom, MiddleState, Corvus, Little Owl, and Huckleberry. Here's the New York Times article on Illegal Pete's that we talked about. Bree mentioned this explainer about why “hipster coffee” tastes sour. Also, here's the Denver Post article we mentioned about the closing of Amethyst Coffee this fall. And don't miss our conversation last year with Elle Taylor, the shop's co-owner.  Subscribe to Hey Denver, our kickass morning newsletter, by texting “Denver” to 66866 Follow us on Twitter: @citycastdenver Leave us a voicemail with your name and neighborhood, and you might hear it on the show: (720) 500-5418‬ Learn more about the sponsor of this episode: Denver Film Festival (11/2 - 11/13) Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

By Divya Srinivasan

Grandma Susan reads Goofy, Dumbo, Mary Poppins, Little Owl's Egg, and Cecily G. and the 9 Monkeys

Today I'm joined by Lauri Schoenfeld, a writer, speaker, and mother of 3. She hosts her own podcast, “The Enlightenment Podcast” and has recently released her novel, “Little Owl.” Lauri is a returning guest here to speak loud about embracing your inner weirdo. We often leave traumatic situations with traits and quirks that others may not have. When Lauri was younger, her best friends were her Barbie dolls--but when she was 12, her parents decided to throw them all away. After this, Lauri struggled to connect with wonder and curiosity, and for many years tried to be who she thought she was supposed to be rather than who she wanted to be.Lauri says not to judge yourself for traits you have as a result of trauma. Instead, lean into them with curiosity. The differences, in her opinion, are what make us fascinating as human beings. The curiosity of understanding why we are the way we are without judging should be embraced with ourselves and with others. As an adult, Lauri used to refuse to show she was hurting. She kept a bandaid on but eventually had to ask herself what she hadn't been doing. The answer to that was, she hadn't been loving herself and investigating what was hurting her. She had to rip off the bandaid and look under the surface, which is what inspired her book, “Little Owl.” The book was a journey of walking through her trauma. Doing so can be difficult, but Lauri engaged with her inner Nancy Drew and found a way to investigate her past in a wondrous, playful way. She was curious about what events had shaped her and what made her who she is today. Growing up, Lauri had a special connection to music. As a teenager, whenever she was angry, she had a go-to playlist that she would put on while driving as fast as she could through backroads. She created a safe space for herself to scream and be angry when it wasn't allowed in the house. As an adult, Lauri has found different ways to cope, not only for herself but for her children, too. She still turns on her angry music, but now puts that rage into a punching bag. Her children all have different ways of engaging with anger that she engages in, whether that's going on a run, having a punching bag session, or smashing plates and using the pieces to create something beautiful. Lauri's made a point to invite anger and rage into her home--without directing it at each other. Listen in to hear more about dealing with abandonment, reflecting on unhealthy behaviors as an adult, and the process of writing a book and building a website. Resources MentionedJoin Me on Speak Loud PlatformSpeak Loud Podcast on the webConnect with Lauri on InstagramSpread the message of Speak Loudly Podcast and share this episode with a friend!***Disclaimer: All content found on Speak Loud Podcast, including text, images, audio, or other formats were created for informational purposes only. Material contained on Speak Loud Podcast website, podcast, and social media postings are not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard or delay seeking professional medical advice. Information on this podcast and guest comments, opinions, and content are solely for educational and entertainment purposes. Use of this information is at your own risk.**

StoryJumpers! Welcome to another episode of your favorite storytelling podcast! Are you ready to hear a great story? Of course – that's why you're a Story Jumper!Love Is Kind tells the heartwarming story of Little Owl who hopes to buy his grammy a heart-shaped box of chocolates for her birthday. On his quest for the chocolates, he's thwarted at every turn, but ends up discovering the real meaning of love.Laura Sassi has a passion for telling stories in prose and rhyme. She is the author of five picture books including the best-selling Goodnight, Ark, which was a 2015 Christian Book Award Finalist. Her next book, Bunny Finds Easter, will release in 2022. In addition to books, she's published over one hundred poems, stories, crafts, and articles in various children's publications.Laura is a graduate of Princeton University and UCLA. She had a successful teaching career before becoming a children's author. She's been a homeschool mom, children's ministry director, historic museum interpreter, and more. She writes daily from her home in New Jersey and finds special joy in sharing her love of reading and writing with the next generation at school visits and other book events.Learn more about her writing at LauraSassiTales.wordpress.com Please share StoryJumpers with a friend if you enjoyed this episode. StoryJumpers is still growing, and your positive review and 5-star rating would help.The Bridge Podcast Network is made possible by generous support from The Boardwalk Plaza Hotel and Victoria's Restaurant on the boardwalk in Rehoboth Beach, Delaware - Open 7 days a week, year round - Learn more at https://boardwalkplaza.comFeedback, or Show Ideas? Send an email to podcast@wearethebridge.orgDownload The Bridge Mobile App to get the latest podcast episodes as soon as they are published![powerpress_subscribe category="storyjumpers"] 

Author Marcia Mogelonsky talks about her new children's  book Little Owl in the Big City based on the true story of a Northern Saw-whet owl found in the boughs of the Rockefeller Center Christmas tree last year. Delightfully illustrated by Jill Alexander and worthy of consideration to be a new holiday tradition.

Hello there, my name is Danny Yeoman, wild bird expert for Pets Corner and developer of Peter & Paul bird foods. Welcome to the next of a number of podcasts detailing some of the amazing birds that we see and feed in our gardens. Every week we'll be looking at a different bird and this week we'll be looking at the WONDERFUL Little Owl. For more information regarding Peter & Paul Wild Bird Foods, please check out the Peter & Paul website at www.peter-and-paul.com or pop into one of our wonderful Pets Corner stores and the nearest store to you can be found at the Pets Corner website at www.petscorner.co.uk

Welcome to bonus episode 43 of - The Stephen King Podcast  - Constant and New Listeners! First-time author - Lauri Schoenfeld - comes on to talk about her first book - a psychological thriller - Little Owl. Laurie details how her personal life events powered the essence of the book. About The Author: Little Owl is Lauri's first book. Lauri is a Author and Creativity Coach. Check out her website - Lauri Schoenfeld - for details. In this podcast: 1) Intro 2) Interview 3) Outro   --------------------------------------------------------------- Intro Music - Don't Fear The Reaper - Blue Oyster Cult Outro Music - Stand by Me by Ben E. King ------------------------------------------------------------------- iTunes - The Stephen King Podcast. ------------------------------------------------------------------- RSS Feed - RSS. ------------------------------------------------------------------- Direct Download Link - The Stephen King Podcast - Bonus Episode 43 ------------------------------------------------------------------- You can find the podcast on the Internet at the following locations:                                          -------------------------------------------------------------------   -------------------------------------------------------------------   Support The Show - Thank You! 

The Stuph File Program Featuring Richard Kahan, producer of Killing Eleanor; Lauri Schoenfeld, author of Little Owl; & science writer Andrew Fazekas, author of National Geographic Backyard Guide to the Night Sky Download Richard Kahan is the producer of the indie film, Killing Eleanor, a funny, yet poignant movie with a dark story line and a leading lady who is 80. Lauri Schoenfeld is the author of Little Owl, a psychological thriller that features a crumbling marriage and daughters that are missing and presumed dead. Lauri is also the host of The Enlightenment Podcast. Science writer, Andrew Fazekas, The Night Sky Guy, author of National Geographic Backyard Guide to the Night Sky, talks about William Shatner's journey into space via Jeff Bezos and Blue Origin. (Patreon Stuph File Program fans, there is a Patreon Reward Extra where Andrew and I discuss Apple co-founder Steve Wozniak's space company to clean up space debris, the three day orbit and return of SpaceX's Inspiration4 crew, plus you've been warned . . . Bennu's coming!) Now you can listen to selected items from The Stuph File Program on the new audio service, Audea. A great way to keep up with many of the interviews from the show and take a trip down memory lane to when this show began back in 2009, with over 600 selections to choose from! This week's guest slate is presented by my nephew, Malik Scantlebury, who is a studio producer and a rapper.  You hear a younger version of him each week heralding in the Idiot Of The Day, and you hear him every Christmas with his older brother as part of the annual replaying of The Meshach & Malik Christmas Show.

Eve MacKnight served as Director of Project Management at ScrollMotion, a mobile app start-up that has published thousands of apps to iTunes since 2008. At ScrollMotion, she oversaw a bi-coastal team of 18 project managers. Before ScrollMotion, Eve was a producer for feature films and commercial projects. She has worked with Sesame Street, National Geographic, Disney, Warner Brothers, Sony, and the NFL. Eve is the Founder of Little Owl (at littleowl.us), a training company that advises on managing digital projects. Eve loves corny jokes. In this episode… Every great tool beings with an idea, but how do you translate an idea into something you can execute to move and scale your brand? We all know scaling and growing a business can be daunting, from forming ideas to implementing tools for success. So, how do you move in the right direction? Eve MacKnight recommends examining the project's scope to create a clear definition of where to start and build the project from that point. She develops strategies to align project management issues that are unique to your organization and inspiration.  In this episode of Access to Anyone, Michael Roderick speaks with Eve MacKnight, the Founder of Little Owl, about funneling inspiration into effective project management. Eve talks about forming habits that start with the next project, transforming communication in the competitive global market, and capturing institutional knowledge in the industry. Find your moment of inspiration with this episode!

Lauri Schoenfeld introduces LITTLE OWL, a masterfully crafted psychological thriller, and an unsettling study of past trauma, inner strength and the power of forgiveness.

Lauri Schoenfeld introduces LITTLE OWL, a masterfully crafted psychological thriller, and an unsettling study of past trauma, inner strength and the power of forgiveness.

Adaline Rushner is a woman in pieces. Her daughters have gone missing, and although the authorities seem to have found their bodies, something still isn't right. Her husband, Cache, can't bear the pain and wants to move on, but Adaline can't shake the feeling they're still alive. She even starts seeing them in the house, though Cache does not. Adaline wonders whether this current tragedy has something to do with the misfortune and painful experiences she suffered in her own childhood, but her memories have gaps in them that she can't quite close on her own.After Adaline and Cache move to Salt Lake City, everything gets even stranger. Local cop Officer Abbott thinks Adaline's distinctive owl necklace may somehow link to his own missing daughter. Adaline's neighbor Maggie offers assistance and comfort, but Adaline suspects her of hiding other truths from her. Adaline tries to prepare for her girls' eventual return while investigating her own past forgotten traumas, but a threatening message urges her to let the past stay forgotten. Can Adaline find the truth and save her marriage to Cache, or will the tangled web of memories from her past keep her from moving on?Author Lauri Schoenfeld's psychological thriller is a suspenseful tale of family trauma, discovering our inner strength, and understanding the power of forgiveness.Support this show http://supporter.acast.com/houseofmysteryradio. See acast.com/privacy for privacy and opt-out information.

This girl talk with Lauri was everything. We connected like two friends who haven't seen each other in years. Lauri and I had an amazing interview. This interview is all love. She is such an awesome person who believes in helping others to be on a platform to express themselves, which its her podcast called "Enlightenment Podcast." It is a great platform to be on and this platform is how Lauri and I met. We talked about her fun fact and she told me that she loves eating nachos with extra, extra, extra cheese late at night when everyone is asleep. (We see that Lauri don't like to share her nachos) but she do share of heart. We spoke about her past being sexually abuse and other trauma moments when she was a child and now Lauri has a new novel coming out in the world. She want let her past control her present and future. She is showing the world you can overcome, you just have to believe in yourself. I love Lauri because she has a beautiful soul and great conversation. A LITTLE MORE ABOUT LAURI: Lauri Schoenfeld currently resides in Utah with her hubby, three kids, and dog Jack Wyatt Wolverine. She's a child abuse advocate, a Nancy Drew enthusiast, and is part cyborg. Teaching creative writing classes to her community is one of her favorite things to do. When she's not having long conversations with her characters and creating stories, she's hosting the Enlightenment Podcast, reading, or solving a mystery. LITTLE OWL is her debut novel coming out on August 31 st , 2021. Visit her at www.laurischoenfeld.com or you can follow her on her social medias at Lauri Schoenfeld

Reading books aloud to children stimulates their imagination and expands their understanding of the world. It helps them develop language and listening skills and prepares them to understand the written word, none of this is a surprise. Here is a list of our tried and true favorites!Julia Donaldson: The Grufflo and Room on the BroomEric Carle: Brown Bear Brown Bear What Do You See and The Very Hungry Caterpillar William Stieg: Shrek, Dr. De Soto, and Amos & BorisCorduroyLittle GorillaDinner at the Panda PalaceClap Your HandsJust Like My BrotherRoad buildersPlay with meCordroy's ShapesSqueakWhere is your nose?Shhh Bears SleepingThe Rabbit ListenedRed house tree house little bitty brown mouseThere's a hole in the log on the bottom of the lakeOne Leaf, Two Leaves Count with MeLet's count ArizonaScotland 123Monsters Love UnderpantsUnder the Sea Search and FindThe Gas We Pass Good Night CowboyGood Night MoonGood Night St. LouisGood Night, Buenas NochesGood morning YogaThe Good EggIf You Give a Mouse a Cookie and If you Give a Cat a CupcakeThe Frog and Toad SeriesOscar OtterSide by Side and Dad by My SideDr. Suess: Green Eggs & Ham, the Cat in the Hat, 10 Apples Up on Top, Hand, Hand, Fingers Thumb, and Go Dog GoRichard Scary's Best Word Book Ever and Cars and Trucks and Things That Go Big Franks Fire TruckLift the Flap Books we love include: Dear Zoo, Where's Spot, 100 First Words, and Where's the UnicornOur Sandra Boynton Collection: Doggies, Blue Hat Green Hat, A to Z, Spookie Pookie, and The Going to Bed BookBaby Duck (Finger Puppet Book)I Love Classical MusicThe entire Raffi collection, including: Baby Beluga, Five Little Ducks, Down by the Bay, Shake My Sillies Out, and Wheels on the BusThe Itsy Bitsy SpiderThomas the Engines A crack in the trackThe I Spy SeriesThe Quiet BookHappiness is a Warm PuppyMost of the Little Owl Collection, including: Little Owl's Night, Little Owl's Day,  Little Owl's Numbers, and Little Owls ColorsI Spy on the FarmBats at the BeachWho Moved My Gooey Butter Cake?The Curious George SeriesAnd lastly, this isn't a book you can buy but rather a book you can make, a family photo album. My toddler loves flipping through it! I use MixbookAlso...our new beloved Quiet Time TimerAnd of course, Dolly Parton's Imagination Library, an excellent parent resource for babies and toddlers!

We review Penrose Blend from Little Owl and talk about uniforms and leashes. Links: https://www.littleowlcoffee.com

Welcome to another of my stories. Please subscribe so you don't miss my future episodes, and help my ratings with a five star review. This is the second story in my book called The Adventures of Kelti and Dougie, which is available on Amazon. In this story, Kelti and her little dog, Dougie, take a picnic into the forest where a little owl attracts Kelti's attention. What does she want, and will Kelti be able to help her? Listen to my story to find out. I hope you enjoy my story. Please share your thoughts with me either on my instagram page, https://www.instagram.com/grandma_has_a_story or via my website, grandmahasastory.com. If you enjoy my stories, my books are available on Amazon (details on my website). Thanks for listening. To help others enjoy my stories please subscribe, share and tell your friends. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

It's evening in the forest and Little Owl wakes up from his day-long sleep to watch his friends enjoying the night. Hedgehog sniffs for mushrooms, Skunk nibbles at berries, Frog croaks, and Cricket sings. A full moon rises and Little Owl can't understand why anyone would want to miss it. Could the daytime be nearly as wonderful? Mama Owl begins to describe it to him, but as the sun comes up, Little Owl falls fast asleep.

Little Owl's Night by Divya Srinivasan.

Hello lovely you! Welcome to series 2 episode 12 of Prompted by Nature. How are you this week? This week's episode is my final conversation episode of 2020 although next week the tables will be turned when my amazing friend Priya Shah will be interviewing me, which should be interesting, as she'll be asking me the questions that I usually ask my guests! I hope you'll join us for that! But onto this week's episode. Last week, I had the pleasure of speaking with the wonderful Lucy Groves of the Durrell Wildlife Conservation Trust. Lucy is a conservation biologist working on a range of projects across Sussex and has an interest in animal behaviour, movement ecology and nature connection. Lucy joined Durrell Wildlife Conservation Trust in 2019 as Project Officer for the White Stork Project which is a multi-partner project aiming to restore the White Stork to Britain after a 600 year absence. Based at the Knepp Rewilding project in West Sussex, Lucy is responsible for coordinating partner organisations and release sites, post-release monitoring of the storks including movement data from GPS tracking and collation of sighting reports, as well as delivering public engagement using the emblematic White Stork to drive nature connection in local and wider communities. A self-confessed nature nerd, small mammal lover, thread painter and Mum to a Little Owl, she is happiest when outdoors searching for British wildlife. In this conversation, we discuss: How she found her way into conservation biology Her experience of burnout and work-related mental health issues and how this led her to her work at Knepp Her connect to animals and fascination with animal behaviour How she came to be involved with the White Stork Project What the WSP involves The wonder of instinct in animals How she stays inspired How she stays motivated and how her experience with lyme's disease forced to reassess her priorities in times of tiredness Her hope for the future and what her journey has taught her I first found out about Lucy work on BBC Springwatch when they showcased the white stork project at Knepp. I started following Lucy on social media and an absolutely fascinated by the journey of the storks and the work that Lucy and her team are doing. It was so lovely to hear more about the project and the wonderful things that we can do to help heal our planet and its wild inhabitants. You can find Lucy on Instagram and Twitter @lucyinthewild and can read all about her work with the white stork project on www.whitestorkproject.org As always I'm over on Instagram @prompted.by.nature and on the website www.promptedbynature.co.uk where you can sign up to my weekly online nature writing sessions, book in for any of my 2021 in-person outdoor writing and creativity sessions and retreats and buy gift vouchers for the nature lover in your life! And if you enjoy the podcast, please do share with your communities by sharing on social media or in real life. And please pop in a review and five stars wherever you're listening if you can - every little helps get these voices and conversations out there. Remember to stick around until the end when I'll give you a little insight into the meditation and writing prompt that follows this episode. Happy listening and I'll speak to you after. ——————————— Wasn't that so inspiring I hope you enjoyed it! In the meditation and writing prompt that follows this episode, we'll be taking inspiration from the storks and creating a piece guided by their journey. As always, I'm sending you lots of love. Happy writing and I'll speak to you soon!

Karri Reiser the Owner of Little Owl Design tells you how to to grow your business, grow your relationships. You can check her out at https://www.LittleOwlDesign.com/

By: Divya Srinivasan

Big Love CookingBy Joey Campanaro Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table. My name is Joey Campanaro executive chef and owner of The Little Owl restaurant. And I'm a partner at Market Table and The Clam with Chef Mike Price. And I'm an author. My newest cookbook is called Big Love CookingSuzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy cookery by the book now on with the show. So coming from South Philly, did you think it was inevitable that you would get into cooking?Joey Campanaro : It was absolutely inevitable to get into cooking and being in South Philly. It's one of our jokes like you've worked in a restaurant at some point. If you're from South Philly, the restaurant business in Philly is just, it's a part of culture and a part of life. And it's like that everywhere, I think, but so much so in Philly that it's all interconnected as well. So some people that I work with now, you still work at the same restaurant that I worked at in Philly. And we didn't even know each otherSuzy Chase: In 2006, you opened your dream restaurant, Little Owl. And my son who started high school this week used to go to PS 3 and we walked by Little Owl every day to and from school. So tell us the story of the space. And can you describe the iconic building and your darling 10 table restaurant?Joey Campanaro : I'd love to. So I was working at a restaurant called Pace down in Tribeca and the owners of the restaurant decided to close. And so I was going to be out of a job and my wife at the time, Paula had a friend who lived around the corner from where we are on, on Bedford and Grove. And she was walking by and she saw that there was a for rent sign and I had just lost my job. And so I was kind of in a depression and she was adamant that I would call this number. And even if it was 11 o'clock at night, she was like call the number. I called the number. And so I did, and that was pretty much how I found this place. I had no idea that it was the Friend's Building (TV Show). I didn't know that a 10 table restaurant would be able to change my life and touch so many people's lives in such a positive way. It's a magic place. And I just really love to be here and how wonderful it is to celebrate it in this book. Couldn't think of another title that would be more perfect to describe how it feels at this restaurant. And now that the restaurant is upside down, it's the entire thing is it's inside out. And you, you, you get to a place where, you know, been here for 14 years and I've never seen it like this, and it's actually more special.Suzy Chase: Well, you know, I've been in the West Village since 1996, and I can't honestly remember any of the restaurants that were before Little Owl and Calvin Trillin wrote basically the same thing in the forward. The Little Owl is so iconic in the neighborhood.Joey Campanaro : It's also an homage to the neighborhood. It's called the Little Owl because of the little owl that's on the roof, across the street from the restaurant.Suzy Chase: So we need to talk about that house. 17 Grove is for sale right now and they just reduced it to over $8 million and the taxes are $54,000 a year. Isn't that crazy? And I never noticed that little owl until the other night. So tell me the story of how it caught your eye.Joey Campanaro : I always thought I would be an architect. It just never panned out that way. I get to draw the interior and I get to design my restaurants, but I don't do it like an architect would, but it's really fun to be able to express my vision on paper in the language that the person that's going to see it all the way through understands and actually appreciates. And I think that also inspires really great work. And I think it has to do with, you know, paying attention and keeping your eyes open to create something that is timeless and that makes it more special. You know, it's a 350 square foot dining room that feels like you're on a movie screen. It's really about celebrating the space and the location.Suzy Chase: I think since you're a neighborhood person, you really knew what we needed in terms of restaurant and cuisine. It's a really interesting demographic that I think you only understand if you live here.Joey Campanaro : It's also so great to visit because when you get to feel like you're a part of it and it creates this crave, right? Like for now, for instance, we're doing a happy hour at the little owl for the first time in the history of the restaurant. And it's a Spanish tapas theme. And so it's 2 for 1 wines and $1 tapas and getting to meet people that I would never meet before to see how, after 14 years, how this is a brand new restaurant, it's magic to, to be a part of that Suzy. And to see how it's a new beginning, it's a new birth. You know what the restaurant is to somebody at nine o'clock on a Friday night can be the exact same thing to somebody else at 3:00 PM on a Tuesday, the restaurant businesses is old school. It has been around, you know, it's one of the first businesses that ever existed. So that's an addiction to me. I just, it drives me and to be surrounded with people that feel the sameSuzy Chase: So Monday night, my husband and I went to your restaurant for our anniversary and had your famous meatball sliders, the other addiction. So in case people don't know you are the meatball King, can you describe your meatballs and what makes them so special? And they're in the cookbook.Joey Campanaro : Yes, they're in the cookbook. So the first time we made this dish was I was actually at Pace, which is now Mr. Chow down in Tribeca and put them on a bar menu and no one would order them. So the staff ended up eating them each night. And then that restaurant closed and the owner, Jimmy Bradley when he sent me out on my own, he basically said, whatever you do, put those, put those meatballs on your menu. And so I did. And the next thing I know, they were on the cover of Bon Appetit magazine. Oh yeah. And I was like, okay, well, you know, this is the intention is to create a place where people can feel comfortable eating with their hands, right? So it's a little slider and there's no bun that you can buy to replicate the dish. So we make the buns, it's a pizza dough recipe mixed with roasted garlic and pecorino, romano cheese. And I really love the salty sharpness of the cheese. So it's a blend of beef, pork, and veal. And I use panko breadcrumbs, chopped parsley, salt, pepper, eggs, and the secret ingredient. And this is a tip from my grandmother. Her name was Rosie Bova. And Rosie would say, you want to know why my meatballs are so moist Joe? And I would say, why mama? And she said, cause I put water in. And that's the secret ingredient is adding H2O to the mix when you're mixing the meat and the eggs and the cheese and the breadcrumbs and the parsley, and you season it with salt and pepper and that pecorino romano, and then add cold water to the mix. And the meat has to be cold. The water has to be cold. So we're moving this meat really fast. It's cold. It's, there's fat, there's water, there's stuff to hold onto. And then we form them into golf ball size meatballs, put them on a tray and stick them in the refrigerator and get them even more cold. Then we get a hot pan and we individually fry each meatball after they're fried, they come out. We strain that oil that we use to fry when you're left with a lot of brown bits. So then we fry the meatball. We strain it. We get those brown bits now starts a whole new process in the same dirty pan. We add olive oil, garlic, onion, fennel seeds, and chili flakes.Suzy Chase: Fennel seeds! Yeah.Joey Campanaro : I'm going to get into the fennel seeds in a minute. This is called like the us, it's a sofrito, right? So it's very aromatic and the onions are cooking and the garlic is cooking and the fennel seeds are toasting. At that point. That's when we add in the tomato, we use a San Marzano, whole peeled tomatoes. We rinse the can out with water and then pour that water in. And this comes to a boil and we really make this intense tomato sauce after about an hour of simmering. That's when we put it through a food mill to remove all the seeds and that crushes any of the onion. That's when we add in the fresh herbs, parsley and basil. And so it releases all of their aromas into the tomato sauce, which is about to be called gravy when we're through with the process. So after it goes through the food mill, that's when we add the meatballs back into it, and then it just continues to bubble and percolate until it's concentrated and rich and delicious. So the fennel seeds is because one time my grandmother, Rosie Bova was making her Sunday gravy and sausage store in Philadelphia, which was called Fiorellas. Fiorellas was closed and she wasn't going to have one of the main ingredients in her gravy. And so she thoughtfully replaced the Italian sausage with fennel seeds. And I was like, that's brilliant. She wanted to achieve the flavor that she would get for her typical Sunday gravy from the sausage, but she couldn't get the sausage. Right. So she rolled with the punches and added a little bit of fennel seeds to the gravy. And it was so unique and defining for me because I don't ever see people putting fennel seeds and tomato sauce or gravy that thoughtful move on her part was something that was very inspiring to me.Suzy Chase: So I've heard you say that you plan your menus around women. Is that right?Joey Campanaro : It's true. Yes. A hundred percent.Suzy Chase: How come?Joey Campanaro : I think women pay attention. So what they're eating, there are things that are more important to their experience than it is for men. I think men do appreciate texture and thought in final dishes, but I think women notice it. So I actually find gratitude when someone notices something unique, whether it be texture, flavor, temperature, timing, it's all very important.Suzy Chase: This cookbook made me so happy. Just seeing people in the restaurant gathering, eating, and laughing. It felt like it was like a lifetime ago. How are your restaurants in the neighborhood doingJoey Campanaro : Businesses is swift. It's very dependent on so many things. And the major thing that it's dependent on is something that none of us can actually control just the weather. So the spirit of this neighborhood in the city is evident.Suzy Chase: I counted and I think if I'm right, you have more tables outside than you had inside.Joey Campanaro : Yes.Suzy Chase: I feel like you guys are. I hate to say killing it right now during COVID, but you know, I went by The Clam mid pandemic and there was a line outside and I think you're doing the best you can.Joey Campanaro : Yes, absolutely. And you know, there's consistency. And in our effort, we're building this team right now with people that want to work and they're doing what they want to be doing, then there's a focus to it, which are just celebrate every day.Suzy Chase: Well, I have to tell you our waiter the other night his name was Jordan and he said, you're a big hearted guy.Joey Campanaro : Well, that's nice that he said that he's been such a wonderful addition to the team. And, and, you know, he came on board after the shutdown. It was like opening a business with somebody that I didn't know. He didn't know me and we connected on so many levels. Like when you work with somebody and you don't bump into each other, it's kind of like not stepping on toes on the dance floor adds synergy to the work it's electric, it makes the hours go by a lot quicker too. Cause it's funSuzy Chase: Now to my segment, this season called last night's dinner where I ask you what you ate last night for dinner.Joey Campanaro : I had a Bacon Cheeseburger at The Little Owl.Suzy Chase: Did you have fries?Joey Campanaro : I didn't get fries with my burger, when I order a burger they know how I order it. I don't get all this stuff. I just get the bread, the meat bacon and the cheese, and then I'll put hot sauce on it. Or sometimes some sliced jalapenos. Cause I like it spicy. So I got my burger and I was actually talking to a guest at the time and the server said your burger's ready. And then I asked the guest, if I could sit and eat my burger with him, Patrick with his two, two little dogs they're adorable. And so he was gracious enough to let me sit at his table and I ate my burger there. But at the same time, there was another table, two girls behind me and they had French fries. And so I was walking by their table and I looked at their French fries and they were kind of like looking at me in an inviting way. And I said, can I have some of your French fries? It was like, I had a burger at one table and I had French fries at another.Suzy Chase: That's big love right there!Joey Campanaro : That's right.Suzy Chase: So where can we find you on the web social media and in the West Village?Joey Campanaro : Yes. In the West Village at the corner of Bedford and Grove, sometimes I'll mosey down to Hudson and Leroy and hang out at the best seafood restaurant in Manhattan, The Clam or I'll run down to Market Table right on Bedford and Carmine. Bedford Street is my lifeline and then online, JoeCampanaro on Instagram, LittleOwlNYC, BigLoveCookingBook, you're going to want to cook things online right from the book, share the results on this page. And it's gonna be a lot of fun.Suzy Chase: So much for sharing your big love. And thanks for coming on Cookery by the Book podcast.Joey Campanaro : Thanks for having me Suzy, please say hi next time you're at The Little Owl.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Gabe Stulman is my guest on this episode of Real Takk.  Gabe owns & operates 10 restaurants in NYC, the majority of them located in the West Village.  We discuss the implications of SBA's PPP system to restaurants, the future of his restaurants, his actions to Congress, and what his relationships are currently like with multiple landlords.  Hailing from my hometown in Fairfax VA, Gabe moved to NYC post-college working as a bartender, and eventually became an opening partner at Little Owl & market table. in the west village.  Today he’s the CEO of Happy Cooking NYC where is operates the restaurants he founded including the names of Joseph Leonard, Fairfax (formally known as Perla), Fedora, Jeffrey’s Grocery, Bar Sardine, Studio, the GW Bar, Simon & the Whale, & most recently The Jones, located on Great Jones Street.  I encourage you all to follow Gabe and his recent initiatives during covid19 at @gabestulman & information on these restaurants.  

We have another special guest on this episode of Ask Jes, All Things Clutter. Michelle Beaulieu Amari is a CLUTTER BOSS and a MindBody Coach and she is will share insights into the trickiest part of dealing with the clutter: the emotional decluttering. Did you LOVE Michelle? You can find her on Facebook @Michelle Beaulieu Amari And join her supportive Facebook group for parents Little Owl and Mama Bear: https://www.youtube.com/redirect?redir_token=QUFFLUhqbTRiVE1BdmFneFZDWFQzS3FIdktyZ3BEeHlSZ3xBQ3Jtc0ttRVhpN3NjYVI1NGZ2WE43ZUZpSjFWXzBob3FPT1QzZEk4bDVoTkZMRGNFNkFsVE9aZk5JQXk5OHVURXRLRlFlVm1Id0g4V3JYdEdGbFY1aXZBb2hfUk05azRSbXZZTUZ5alUtVkt5TlZhMWVSSDJhSQ%3D%3D&q=https%3A%2F%2Fwww.facebook.com%2Fgroups%2F250319926101709%2F&event=video_description&v=ctqwaoWgT6c (https://www.facebook.com/groups/25031...) Don't miss this incredible episode!

We have another special guest on this episode of Ask Jes, All Things Clutter. Michelle Beaulieu Amari is a CLUTTER BOSS and a MindBody Coach and she is will share insights into the trickiest part of dealing with the clutter: the emotional decluttering. Did you LOVE Michelle? You can find her on Facebook @Michelle Beaulieu Amari And join her supportive Facebook group for parents Little Owl and Mama Bear: https://www.youtube.com/redirect?redir_token=QUFFLUhqbTRiVE1BdmFneFZDWFQzS3FIdktyZ3BEeHlSZ3xBQ3Jtc0ttRVhpN3NjYVI1NGZ2WE43ZUZpSjFWXzBob3FPT1QzZEk4bDVoTkZMRGNFNkFsVE9aZk5JQXk5OHVURXRLRlFlVm1Id0g4V3JYdEdGbFY1aXZBb2hfUk05azRSbXZZTUZ5alUtVkt5TlZhMWVSSDJhSQ%3D%3D&q=https%3A%2F%2Fwww.facebook.com%2Fgroups%2F250319926101709%2F&event=video_description&v=ctqwaoWgT6c (https://www.facebook.com/groups/25031...) Don't miss this incredible episode!

Keep It SimpleEasy Weeknight One-Pot RecipesBy Yasmin Fahr Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Yasmin Fahr: Hi, I'm Yasmin Fahr. I'm the author of Keeping It Simple, which is full of easy weeknight one pot recipes.Suzy Chase: If you enjoy this podcast, please be sure to tell a friend. I'm always looking for new people to enjoy Cookery by the Book. On with the show. You're on trend for the new year if you're cooking at home more than you used to. Today, 82% of the meals Americans eat are prepared at home, a much higher percentage than a decade ago. With Keeping It Simple, we will have dinner on the table in the time it takes to drink a glass of wine or two. Tell us about that.Yasmin Fahr: Well, first, I came up with the recipes because I was writing a column for Serious Eats that was easy weeknight dinners in one-pot. At a time I was writing it, I was working as a hotel inspector, so I was traveling all over the world for two to three weeks of every month, so I needed to make recipes that were easy enough to do because I was super tired from traveling, but also were good for me because I've been eating out all the time. I took that same approach to the book because even if you're not traveling a lot, I think we're all really busy and want to make delicious, fun, beautiful meals, but don't always have the time to do so. That's really the need I was trying to meet with this book.Suzy Chase: Okay. Before we get on with the book, what is a hotel inspector?Yasmin Fahr: Yeah, so it does sound like an interesting job-Suzy Chase: I'm sure everyone asked you.Yasmin Fahr: ...and it was. Yeah, it's definitely unusual. Basically I was working as a luxury hotel, restaurant and spa inspector. I would travel to these properties, stay there, and then evaluate them and then write a report. We were trying to figure out if they were five or four star properties. That's why I was going. It was kind of an amazing job to be paid to travel the world and eat and stay in incredible places. Definitely a dream job.Suzy Chase: These recipes in this cookbook are faster than delivery. Can you talk a little bit about that?Yasmin Fahr: Yeah. I think going back to that same idea of people wanting to make really good meals, but not having a lot of time, I was thinking, okay, so delivery probably takes what, 30 to 40 minutes by the time you figure out what you want and order, and then I want these recipes to be ready in that same time to be really simple and approachable, but also fun and beautiful.Suzy Chase: Describe the four recipe icons sprinkled throughout the book.Yasmin Fahr: Yes, I really love these. Thank you for asking. We have four and the first one is the efficiency moves, which is basically tips on how to approach the recipe. I think a lot of times when you have something you haven't made before, it's kind of overwhelming to know where to start and what to do. This really tells you how to approach the whole thing, what to do during downtime, whether it's drinking a glass of wine or cleaning up. You can totally ignore this if you don't like to be told what to do. I get that, but it's meant more to be helpful.Yasmin Fahr: Then there's recipe notes which are just small tips on good things to know for the recipe, and then we have swap out some variations, which are for seasonal ingredients or if something is kind of hard to find or let's say you hate cilantro, you get tips on what to switch it out with. The last one is leftover notes. A lot of times you may have some extra [inaudible 00:03:27] the recipes, so it's ways to be kind of creative and use them for lunch or dinner the next day.Suzy Chase: Let's talk meatballs.Yasmin Fahr: Yay.Suzy Chase: Tell me the story about how meatballs got the better of you.Yasmin Fahr: It's kind of embarrassing. I love meatballs, so I guess it first started when I went to the Little Owl in New York City in the West Village, and they have these amazing gravy meatball sliders that are so good. I even wrote an article or a research paper at NYU about spaghetti and meatballs because I wanted to figure out how the dish come to be because it's a very American thing because in Italy they have them as two separate courses. Obviously I've been obsessed with meatballs for a while and I went to this event at the Food & Wine Festival called Meatball Madness. Obviously I was super excited and I tend to get... I mean, I love food, but I tend to get really excited. When I saw it was meatballs, I was like, "Oh my God."Yasmin Fahr: I just ate so many in a really short amount of time. While I love them, I don't eat that much meat all the time. I think my body was like, what did you just do? I definitely didn't feel great after. The meatball recipe in the book is a little bit lighter than the ones I was eating at that time.Suzy Chase: Okay. The Little Owl is around the corner from me, and I've never had their meatballs. What is so special about those meatballs?Yasmin Fahr: Oh, you have to go. I'm obsessed with them. They're made veal pork and beef, and they have this incredible kind of lightly spiced tomato sauce, and they're on... I think it's a Parmesan bun and then with a little bit of [inaudible 00:04:57] You just bite into it. The sauce kind of drips down and they're like the perfect size. They're more sliders, but small and bite size. They are so good, and that restaurant is just one of my favorites. It's super beautiful. I love the show Friends, so the fact that it's in the Friends building, all of it. I was like, oh, this is meant to be. Yes, I highly recommend them.Suzy Chase: It seems like everyone has a go-to meatball recipe. I would love to discuss your baked chicken and ricotta meatballs on page 41. What's the backstory of this recipe?Yasmin Fahr: Yeah, so obviously I have a thing for meatballs, but during the week night I want something that's a little lighter and not quite as heavy. I made ones with chicken, which tastes a bit lighter, and ricotta, which is super flavorful and adds a really like creamy and light texture to the meatballs, and then serving it with broccolini and lemon slices. It's really bright, tons of vegetables, and it's really easy to eat and make on a week night.Suzy Chase: What's the first step? What's the first thing we do?Yasmin Fahr: First, we take the sheet pan and toss the broccolini with the lemon in olive oil and set that aside, and then we make the meatball. In a mixing bowl you, beat the egg, add the garlic, ricotta, the seasonings like parsley and pepper, breadcrumbs, and meat, and then gently mix it together. Something for meatballs to always know is you don't want to squeeze it really tough or tight or it makes the meat really dense and tough at the end. You want to use your hands to mix it and just make sure that the ingredients are kind of all intermingles. You'll still see bits of meat, but just kind of lightly colored with the herbs.Suzy Chase: I didn't know that. I always tried to squeeze my meatballs together like a golf ball.Yasmin Fahr: Yeah, no, that's fine, but you want them to be kind of like loosely tapped, so not like super dense and tight.Suzy Chase: What does ricotta bring to the flavor profile? I know you said it brings some creaminess, but what does it do for the food?Yasmin Fahr: Well, I think the flavor is really light and mild, but soft. I think it adds kind of an airiness to the overall bite of it, and also it's really nice because you don't really overcook it when you have ricotta in there because it won't get quite as dense or tough as it would if you didn't have that. But if you didn't like ricotta, you could also add some Parmesan anyway or some chili flakes because meatballs are like really personal, so you can kind of make them your own.Suzy Chase: I noticed that you didn't use any onions in this recipe. How come?Yasmin Fahr: I was like, why didn't I use onions? But I think you actually could use some red onions on the sheet pan if you wanted to. They'll get really silky and soft and be really delicious. I think that's a great idea. Next time I'm just going to call you for recipes. I'll be like, "What do you think about this?"Suzy Chase: Oh god. I'm just here to learn.Yasmin Fahr: Right. You're doing great. Good question.Suzy Chase: Then we nestle the meatball. I love how you wrote nestle. We nestle the meatballs between the broccolini and lemon slices for how long and at what temperature?Yasmin Fahr: You want the oven to be hot at about 425, and you're just cooking them for about 15 to 20 minutes until they're cooked through and just turning them over halfway. You can always take a meatball and cut it open to see that there's no pink inside and it's done, but it's a really quick recipe and you want the broccolini also to be crispy. But yeah, it'll be ready really, really fast. Faster than delivery. There you go.Suzy Chase: In the recipe you wrote, use this time to clean up and set the table and have a glass of wine if this stressed you out in way.Yasmin Fahr: Yeah, I know. Well, I think sometimes cooking can be stressful for people and I really want it to be fun and enjoyable. Yes, I'm all about having glass of wine and enjoying yourself during the process.Suzy Chase: How do we freeze these and how can we use leftovers?Yasmin Fahr: Yes, you can definitely freeze them in kind of an airtight container, and then for leftovers, there's so many ways. I love taking a broth or a stalk and then adding some greens like kale or chard and then some noodles and then putting the meatballs and at the end to warm up, or you can eat them over like cooked greens or quinoa, rice with some maybe spinach stirred in and then the meatballs on top with some lemon zest. Yeah, there's a lot of ways that you need them, but they're great.Suzy Chase: In the cookbook, your philosophy says, "Pantry staples will pull you out of your cooking rut."Yasmin Fahr: I definitely believe in that. In my fridge, I have a ton of pastes and condiments like miso, Thai curry paste, dijon, and then outside I always have different rice and noodles, and then I also have fresh herbs and lemons, garlic, onions, these kinds of things. Because I think especially with pastes and condiments, they are such great tools to add a ton of flavor without a lot of time. In cooking, you really build flavor over time and that's a beautiful thing, but we don't always have that time on weeknights. These really do the work for you, which is what's so wonderful about them.Suzy Chase: I've heard you say you can't live without your microplane. Talk a little bit about that.Yasmin Fahr: Yes, it's such a great tool. You can use it for so many things. In the book, I use a lot for grading garlic because it's really quick. You don't really need to mince it or your hands will get smelly, but it's wonderful for lemon zest, Parmesan. You can even use it for ginger. I've also used it for like nutmeg or chocolate to finish like wintery boozy cocktails. Just a really great tool. It's about $15, so it's not super expensive, and it'll will last a long time.Suzy Chase: If we search your recipes online, we will find a common theme. What is that?Yasmin Fahr: Definitely feta. I feel like if you even read some of the comments, if there's a recipe that doesn't have feta, someone's like, "Wait, Yasmin, there's no feta in this recipe?" Clearly people have picked up on it. Yeah, there's an essay in the book called, "I have a thing for feta because I just grew up eating feta and I love it so much." Definitely it's in a lot of the recipes in the book, but I had to take it out of some because my editor was like, "Yasmin, this is not a feta cookbook. You can't have feta in every single recipe." But yeah, so definitely feta.Suzy Chase: That's hilarious. Too much feta. Enough with the feta.Yasmin Fahr: I know. Exactly. Stop.Suzy Chase: What's your favorite kind of feta?Yasmin Fahr: I love Bulgarian feta. Bulgarian feta... Greek feta is technically a protected designation of origin, so it's kind of like champagne that can only be made in champagne discerned specifications. Anything other than Greek feta is supposed to be called a feta style cheese. But the European laws don't really apply as much here, so we still call them Bulgarian feta. Bulgarian feta is always... Oh, can be a mix of sheep's, cow, and goat's milk, but it's usually mostly sheep. It's really creamy and tangy and often found in the brine, which is the kind of salty like murky liquid you see it in. Greek feta is a least 70% sheep's milk and no more than 30% goat's milk. I don't know. I think the flavor of Bulgaria is just something that I grew up with and I really love.Yasmin Fahr: I feel like it adds so much to the dish, like it really can add the creamy component, but it's also really light, and it has a ton of flavor. I say go Bulgarian, but if you can't find that, feta in the brine is equally as good.Suzy Chase: Is Bulgarian easy to find?Yasmin Fahr: I mean, it's going to be at Whole Foods. It'll be at like Cheesemongers, but sometimes in supermarkets you tend to only find those kind of packaged like cryovac feta that's really dry and caky and doesn't have that creamy crumbly texture that you want. I would say try to avoid those if you can.Suzy Chase: What's your favorite recipe in the cookbook with feta?Yasmin Fahr: Oh, that's so hard. I would say the baked feta is one of my favorites. It's in the oven to table chapter. Everything's made in a sheet pan. You put it in, walk away, and then it's ready. This is one that's cooked with kale and chickpeas, some spices, and then blocks of feta. Kale gets really crispy, so do the chickpeas, and then the feta gets even like creamier. It's really delicious. I don't even know how to fully describe the taste of it, and it makes for wonderful leftovers that you can mix it with eggs, again, with grains. This is one I make all the time and even swap out the kale for broccolini, broccoli, mushrooms, and you can change some of the spices for cumin. Just a really easy, simple dish. Once you master the technique, you can definitely make it your own.Suzy Chase: On Monday night, I made your recipe for Miso Ghee chicken with Roasted Radishes on page 28. Can you describe this dish?Yasmin Fahr: Yay. I'm so happy you made it. I love that one. Basically I make a miso-ghee like compound butter. That's when you take a butter and you mix it with herbs or spices. I'm using ghee set of butter in this one. You make it and you put it outside of the chicken, and you kind of lift up the chicken skin and make this little pocket and tuck it in there, so it infuses the chicken with this incredibly intense aromatic nutty flavor. It's just so wonderful and it makes the skin really crispy. You cook it in there, and then halfway through, you add radishes. What I love about radishes is that they taste like potatoes when they're cooked. You get that tasty delicious flavor, but it's a little bit lighter for the weeknight.Yasmin Fahr: Then you can finish it under the broiler and you top it off with some scallions and sesame seeds, and you have a really easy dinner.Suzy Chase: Yes, I don't love radishes, but they totally turn into potatoes when you roast them.Yasmin Fahr: Right?Suzy Chase: It was crazy.Yasmin Fahr: It's so cool. I'm always on the fence about radishes too and someone told me about that and I was like, "This is incredible." Yeah, I've definitely become a fan ever since.Suzy Chase: The miso ghee combination made it so crispy.Yasmin Fahr: It's so good. It just smells so incredible too. If you even take miso and ghee and toss it with soba noodles and some spinach like wilt in there with some scallions on top, it's such an easy weeknight meal and it smells unbelievable.Suzy Chase: My 13 year old said, "miso good." He was trying to be funny.Yasmin Fahr: No, that's cute. Did he like it?Suzy Chase: He loved it.Yasmin Fahr: Oh my God. I feel like having a 13 year old like it is huge.Suzy Chase: Yes.Yasmin Fahr: That's fantastic, right?Suzy Chase: You've done your job.Yasmin Fahr: That's a big compliment.Suzy Chase: Yeah.Yasmin Fahr: Yeah, exactly. Job well done.Suzy Chase: What does this recipe have to do with your holistic facialist?Yasmin Fahr: That probably sounds sort of funny. I started seeing this holistic facialist in Brooklyn about seven or eight years ago and she's so incredible. She really is someone who look at your skin and say, "Oh, you're not..." For me, she was saying, "You're not eating enough meat at this time because you don't have enough minerals." She basically tell my diet just by looking at my skin. She was the one who told me to start drinking bone broth about seven, eight years ago before it kind of became a thing. She says that ghee and butter are really good fats for your skin to kind of keep them plump, and so I began cooking with ghee. Now I use ghee probably as much as I use olive oil. That's how I got hooked on ghee.Suzy Chase: Now for my segment called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Yasmin Fahr: Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well. It's from the late 1800s. The way he writes is just so funny and beautiful, and it's really interesting just to read how recipes were written back then.Suzy Chase: Where can we find you on the web and social media?Yasmin Fahr: My Twitter and Instagram are Yasmin Fahr, so Y-A-S-M-I-N F-A-H-R, and then my website is my full name dot co, rather than dot com.Suzy Chase: Well, thanks, Yasmin, for chatting with me on Cookery by the Book Podcast.Yasmin Fahr: Thank you so much for having me. This was so fun.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Comedians Ribs Norman and Neil David Alexander Dillon chat about the lighter news stories of the week, including how people have got up a real head of steam over a new job at the Tate, a high tech way to feel the weather (no, not Windows), billboard dating, great news for the unfaithful (and lovers living with their parents), and the not-so-Little Owl who couldn't get off the ground. If you like what you hear, you might want to check out our website (ribsanddill.com), follow us on Instagram (@ribsanddill) or join our Facebook group (facebook.com/groups/AndFinally/).

Jiggy guest stars and talks comedy, celebrity stalkers and all manner of animal attacks.

Today on the podcast we (Lissi and Joy) are discussing one of our FAVORITE topics of all time, New York!  How we love our precious New York in the fall.  Historically we have been in New York this very week (the week before Thanksgiving) and this is one of the few years we’ve skipped…so we thought we would at least talk about all our favorite things to do, and more importantly, things to eat. Join us as we share all our ideas for what to do without your kids vs. with your kids, what sites are MUST SEE vs ‘meh’, and which restaurants knocked our socks off.  Also, Lissi talks about the best way to strategize and organize the perfect New York trip (hint: it involves a map).  We have so many thoughts about where to eat, where to shop, and what sites are worth a second visit. Some of the things we discuss are: Broadway shows, Central Park, live show tapings, street art, museums, the New York Public Library, the Statue of Liberty, the Brooklyn Bridge, 911 Memorial….just to name a few! Some of the restaurants we mention are: Dominique Ansel (get the DKA!), Beauty and Essex (grilled cheese dumplings) Toto Ramen (bring cash!), Donut Plant (go before dinner because they close early!), Root N Bone, Little Owl (in the Friends building), Levain Bakery (run there if you have to), and many many MANY more!! As always, we would love to hear your thoughts and ideas and of course, your New York favorites.  Give us more things to add to our ever-growing list. Join us on instagram @regularcoolmom or in the facebook group: Regular Cool Mom. Thanks for listening! #newyorknewyork #eatinginnewyork #nycinthefall #newyorkfall #kellyripa #livewithkelly #dominiqueanselnewyork. #beautyandessexnewyork #totoramennewyork #momsgotonewyork #momsseenewyork #momfriendsinnewyork #eatingourwaythroughnewyork #eatingourwaythroughnyc #911memorial #mompodcast #funnymompodcast #podcastformoms #podcastforparents #podcastnewyork #podcastforwomen #podcastingfriends #regularcoolmom

Author James Henry is back to share another week of his favourite Tweet of the Day episodes. This omnibus edition contains the following repeated episodes; Little Owl - presented by Kate Humble Harpy Eagle - presented by Michael Palin CBE Bullfinch - presented by Samuel West Snow Petrel - presented by Doug Allan Satin Bowerbird - presented by Miranda Krestovnikoff

Author of the prequel detective Jack Frost thrillers James Henry picks the diminutive, non native little owl beloved by Florence Nightingale for his Tweet of the Day. The diminutive little owl takes it genus name, Athene from Athena, the Olympian goddess for war and wisdom, and protector of Athens. It is from this ancient connection that Western culture derives an association of wisdom and knowledge with owls. And maybe why Florence Nightingale on a tour of Greece rescued a Little Owl chick she found at the acropolis. The owl, she named Athena was her companion for 5 years. Producer Andrew Dawes

Little Owl tells the story of how she became involved with Ayahuasca and some of the events that led to her eventually holding ceremonies worldwide. Little Owl talks about new traditions and how participants in Ayahuasca journeys are now discovering and owning their own power and connecting with their 'inner shaman'. We discuss the mirror of others - how they teach us and about some the experiences she's had in group settings that have offered healing and great lessons. Support Ayahuasca Talks! https://patron.podbean.com/ayahuascatalks

Little Owl tells the story of how she became involved with Ayahuasca and some of the events that led to her eventually holding ceremonies worldwide. Little Owl talks about new traditions and how participants in Ayahuasca journeys are now discovering and owning their own power and connecting with their 'inner shaman'. We discuss the mirror of others - how they teach us and about some the experiences she's had in group settings that have offered healing and great lessons. Visit www.ayahuascamicrodosing.com/talks for information about microdosing with Ayahuasca vine drops to support preparation and/or integration and use the coupon code: TALKS for a 10% discount on your order! Unlike the brew used in ceremonies, these microdosing extracts are legal in the U.S., Canada and in most countries worldwide.

While all the other animals sleep through the night, Little Owl has work to do – she needs to blow the stars out one by one to make way for morning. A reassuring picture book that will have little ones ready for a peaceful night’s sleep. The Stories Aloud edition of Here Comes the Sun is written by Karl Newson, illustrated by Migy Blanco, and published by Nosy Crow. Read more about the book: http://nosycrow.com/product/here-comes-the-sun/ Find out about Stories Aloud: http://nosycrow.com/stories-aloud/

This week on In the Drink, host Joe Campanale is joined in the studio by wine connoisseur David Giuliano. Collaborating with Chefs Joey Campanaro and Mikey Price, Giuliano brings his wine discoveries back to the West Village and pairs them with the distinctive seasonal dishes at Market Table, The Clam, and The Little Owl. Formally recognized as a Certified Sommelier by the Court of Master Sommeliers, Giuliano curates beverage menus inspired by the nuances of his travels and appealing to a variety of palates, from casual wine drinkers to more seasoned oenophiles.

Joey Campanaro, from an Italian-American family in Philadelphia, describes his travels to ownership, critical acclaim and two-star reviews with the success of his restaurant, Little Owl, partnership in the Market Table, tv appearances and more.

Today on All In The Industry, host Shari Bayer is joined by Joey Campanaro, Chef & Owner of The Little Owl, Little Owl The Venue, Market Table & The Clam, and Mikey Price, Executive Chef & Owner of Market Table & The Clam. The dynamic duo tells us about their careers, including how they met and came to collaborate on their joint restaurant efforts.

(photo inspired by the book, Waiting by Kevin Henkes)Hi, Knitters,I have a lot to share with you today, three new patterns, a podcast and a huge giveaway, so I will get right to it!Pattern Releases and Lower Price Sale!I have 3 brand-new toy patterns that I've just released today. I am running a big discount sale on all three patterns for the first week of their release. Each pattern is regularly priced at $6.00 per pattern but from Jan. 29-Feb. 5, 2016, each pattern is priced at $4.00 per pattern, which is two dollars off! On Feb. 6th the patterns will be regularly priced at $6.00.No coupon code is necessary as the patterns are priced at the discount price for your convenience.All of these patterns, amongst others, are available for wholesale in print form through NNK Press!Click here for more information or to purchase the Octopus Pattern on Ravelry!Octopusby Susan B. AndersonPublished inShop Susan B. AndersonCraftKnittingCategorySofties → AnimalPublishedJanuary 2016Suggested yarnLorna's Laces Shepherd Worsted SolidSchachenmayr Regia Design Line by Arne & CarlosYarn weightWorsted / 10 ply (9 wpi) ?Gauge6 stitches = 1 inchin stockinette stitchNeedle sizeUS 5 - 3.75 mmUS 1 - 2.25 mmYardage100 yards (91 m)Sizes availableSmall ~ 1 3/4 inches tall; Large ~ 3 1/2 inches tallin-the-roundone-pieceseamlesstop-downwritten-patternThis pattern is available for $4.00 USD  buy it nowThis pattern is currently on sale for $4.00 from January 29th through February 5th! On Feb. 6th the pattern will be regularly priced at $6.00. No coupon code is needed as the sale price is set for your convenience.This pattern is available in wholesale print form for yarn shops and the like through NNK Press!The Octopus pattern has instructions for both a fingering weight and a worsted weight version. Both are worked the same, seamlessly, from the top-down. The legs are cleverly worked right into the bottom of the body so no extra finishing is needed. The fingering weight Octopus makes a great ornament!Here is some pattern information for you:Finished size: 1 ¾ (3 ½) – inches tallYarn:Small Octopus: 10 grams of fingering weight yarnLarge Octopus: 30 grams of worsted weight yarnThe samples are made in Regia Arne & Carlos sock yarn color #3653 (small size), and Lorna’s Laces Shepherd Worsted 100% superwash wool in color #412 Campbell (large size).Needles:Small Octopus: US size 1 double-pointed needles, set of 5Large Octopus: US size 5 double-pointed needles, set of 5Use the size needles to achieve gauge.Gauge:Small Octopus: 8 stitches per inch in stockinette stitchLarge Octopus: 6 stitches per inch in stockinette stitchMaterials:Yarn needleDetachable stitch markersSmall amount of fiberfillRuler or tape measureWaste yarn2 - 9mm safety eyesPattern note: Both sizes are worked the same with the exception of a couple of places in the pattern so one stitch count is given throughout. In the places where the directions are different, the smaller size is listed first and the larger size is in the parentheses. Click here for more information or to purchase the Turtle pattern on Ravelry!Turtleby Susan B. AndersonPublished inShop Susan B. AndersonCraftKnittingCategorySofties → AnimalPublishedJanuary 2016Suggested yarnNoro KureyonQuince & Co. LarkYarn weightWorsted / 10 ply (9 wpi) ?Gauge6 stitches = 1 inchin stockinette stitchNeedle sizeUS 5 - 3.75 mmUS 7 - 4.5 mmYardage134 yards (123 m)Sizes availableAbout 5-inches in length from bottom of body to the tip of the nosebottom-upin-the-roundmodularone-pieceseamedseamlesswritten-patternThis pattern is available for $4.00 USD  buy it nowThis pattern is currently on sale for $4.00 from January 29th through February 5th! On Feb. 6th the pattern will be regularly priced at $6.00. No coupon code is needed as the sale price is set for your convenience.Now the Turtle joins the other Woodland Animals group of the Woodland Fox, Hedgie , Raccoon, Bunny, Squirrel and Acorns, and Little Owl! All of these patterns are available in print form for yarn shops from NNK Press.The four legs of the Turtle are knit first, then when the body is worked the legs are knit right in as you go! The turtle body, head and legs are worked seamlessly. The Shell is worked in the round from the center-out and attached with a quick running stitch at the end.Here is some pattern information for you:Finished size: From the bottom of the body to the tip of the nose, 5 ¼ - inches in length.Yarn:Turtle: 100 yards of worsted weight.Shell: 50 yards of worsted weight.Sample is made in Quince & Co. Lark, 100% wool, in Sweet Pea #128, and the shell is made in Noro Kureyon #352.Needles:Turtle: US size 5/3.75mm double-pointed needles or size to obtain gauge.Also needed are two extra double-pointed needles in the same size or a similar size, preferably smaller.Shell: US size 7/4.5mm double-pointed needles or size to obtain gauge.Gauge:Turtle: 6 sts per inch in stockinette stitch.Shell: 5 sts per inch in stockinette stitch.Materials:Yarn needleDetachable stitch markersFiberfillRuler or tape measureBlack embroidery flossWaste yarnClick here for more information or to purchase the Raccoon pattern on Ravelry!Raccoonby Susan B. AndersonPublished inShop Susan B. AndersonCraftKnittingCategorySofties → AnimalPublishedJanuary 2016Suggested yarnQuince & Co. OspreyYarn weightAran / 10 ply (8 wpi) ?Gauge4.5 stitches = 1 inchin stockinette stitchNeedle sizeUS 8 - 5.0 mmYardage170 yards (155 m)Sizes available7-inches tallbottom-upin-the-roundmodularone-pieceseamedseamlesswritten-patternThis pattern is available for $4.00 USD  buy it nowThis pattern is currently on sale for $4.00 from January 29th through February 5th! On Feb. 6th the pattern will be regularly priced at $6.00. No coupon code is needed as the sale price is set for your convenience.Now the Raccoon joins the other Woodland Animals group of the Woodland Fox, Hedgie , Turtle, Bunny, Squirrel and Acorns, and Little Owl!Raccoon is worked seamlessly from the bottom-up for the body and head (worked back to front), all appendages are picked up and knit on. The only whipstitch seam is to attach the head to the body. This is a fun and fairly simple knit that works up pretty fast due to the heavier yarn and larger needles!Here is some pattern information for you:Finished size: 7 – inches tallYarn: Aran weight yarnMain color: 100 yardsContrast colors 1 and 2: 50 yards eachSample is made in Quince & Co. 100% wool, MC - 1 skein each of Storm #104, CC1 - Egret #101, CC2 - Crow #102.Needles:US size 8/5mm, set of four double-pointed needles.Use the size needles to achieve gauge.Gauge: 4.5 stitches per inch in stockinette stitchMaterials:Yarn needleDetachable stitch markersFiberfillRuler or tape measure2 - 6mm safety eyesEpisode 21 ~ New Toy Patterns plus a Huge Arne & Carlos Giveaway! You can subscribe or watch my episodes on YouTube and iTunes.You can follow me on Instagram and Facebook and Twitter for almost daily updates.My very active Ravelry group is Itty-Bitty Knits! All are welcome to join in the fun over there!Episode Links:Agnes sweater by Melissa LaBarreQuince & Co. Puffin and ChickadeeKnit Spin Farm Etsy Shop (my handspun sock yarn was spun by JoAnna)Roving for my handspun socks (spun by JoAnna of the KnitspinFarm podcast - a must watch!) is Cheviot in the Owls colorway from Quillin Fiber Arts on EtsyKarbonz dpnsHow I Make My Socks (my free sock pattern)NNK PressStitches West (patterns will premiere at Alana Dakos' Never Not Knitting Booth!) Alana will have some surprises having to do with my patterns! Be sure to stop by and say hello.Another Crafty Girl ~ Ponky Brewster colorway, fingering weight sock yarnArne & Carlos sock yarn by RegiaKnitter's Pride Pattern KeeperWolf River Sweater by Melissa SchaschwaryJill Draper Makes Stuff ~ huge ball of Empire YarnRegia Trend & Tweed ClassicLowland Originals Etsy Shop ~ dpn keepersRulers:Sock RulerSock It To MeAnn Budd's Gauge RulerThe Loopy Ewe wooden sock blockersSignature Needle Arts double-pointed needlesGigantic Arne & Carlos Giveaway!12 Lucky Winners will be randomly selected!Here are the giveaway instructions:Please leave a comment on this blog post to enter to win 100 grams of the Fantastic Arne & Carlos Regia sock yarn (enough for 1 pair of socks!). In your comment you must leave your Ravelry ID or an email address so you can be easily contacted if you win. Please only click on the Publish button one time, please only enter once! There is a delay before you will see your comment appear on the blog. I will be back next week to randomly select 12 lucky winners for the Arne & Carlos sock yarn. Good luck, thanks for watching and for checking out my new patterns! Thanks for all of the support, as always. Love to you all.Let the comments begin!xo ~ susan

Gabriel Stulman is the proprietor of Happy Cooking Hospitality. A Wisconsin native, Stulman moved to New York in 2003 and began working front of the house positions in downtown Manhattan restaurants. After opening the Little Owl and Market Table in the West Village, Stulman struck out on his own with Joseph Leonard in that same neighborhood. Over the next few years, he also opened Jeffrey’s Grocery, Perla, Fedora, Bar Sardine, and Montmartre. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Food Talk, Mike speaks with Katherine Paul, spokesperson for the Organic Consumer’s Association, about the new food label laws and GMO’s. Later, we’re joined in the studio by Chef Joey Campanaro and Chef Mike Price, owners of The Little Owl, Market Table, and The Clam. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music. “What’s great about our business is that we get to learn from other people in our business.” [18:30] –Chef Joey Campanaro on Food Talk with Mike Colameco “I feel like clams have never really had their day.” [49:40] –Chef Mike Price on Food Talk

Little Owl, Athene noctua, in Tuscany, Italy july 2012. In the end also Great Green Bush-cricket, Tettigonia viridissima. Rana esculenta in the background

This interview should be of interest to both a professional and lay audience. What analysand has not wondered to herself whether she just represents a paycheck in her analyst's world?And what analyst has not kept a patient in treatment long after the analysis was brought to completion due to financial concerns? In his book Coasting in the Countertransference: Conflicts of Self-Interest between Analyst and Patient (Routledge, 2008), Dr. Hirsch explores how analysts can coast in a treatment, indulging patients and themselves via preferred modes of relating that leave the patient's problems, usually thorny problems, untouched. As analysts who share interests with our patients–be it the Mets, the pork chop at The Little Owl, or Jonathan Franzen's latest–we may find that we engage them in certain ways so as to keep other issues, such as their sadism, their capacity to demean, or their dependency needs, at bay. Our fears, as analysts, may prevent us from addressing pressing issues with our patients–and so we consciously coast away from, as the now-deceased group analyst Lou Ormont used to say, “the sound of the cannons.” And as we ended our fifty-minute hour, Dr. Hirsch helped this interviewer realize that there was an aspect of the book that she did not want to attend to, namely the analyst's own character structure. Dr. Hirsch raised my awareness of my own capacity to coast.I suppose that is why he wrote this fine book. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/psychoanalysis

This interview should be of interest to both a professional and lay audience. What analysand has not wondered to herself whether she just represents a paycheck in her analyst’s world?And what analyst has not kept a patient in treatment long after the analysis was brought to completion due to financial concerns? In his book Coasting in the Countertransference: Conflicts of Self-Interest between Analyst and Patient (Routledge, 2008), Dr. Hirsch explores how analysts can coast in a treatment, indulging patients and themselves via preferred modes of relating that leave the patient’s problems, usually thorny problems, untouched. As analysts who share interests with our patients–be it the Mets, the pork chop at The Little Owl, or Jonathan Franzen’s latest–we may find that we engage them in certain ways so as to keep other issues, such as their sadism, their capacity to demean, or their dependency needs, at bay. Our fears, as analysts, may prevent us from addressing pressing issues with our patients–and so we consciously coast away from, as the now-deceased group analyst Lou Ormont used to say, “the sound of the cannons.” And as we ended our fifty-minute hour, Dr. Hirsch helped this interviewer realize that there was an aspect of the book that she did not want to attend to, namely the analyst’s own character structure. Dr. Hirsch raised my awareness of my own capacity to coast.I suppose that is why he wrote this fine book. Learn more about your ad choices. Visit megaphone.fm/adchoices