Podcast appearances and mentions of maggie green

Original Episode Transcript Follows:Stephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, a lot of cookbook authors, manufacturers, and people who are doing cool things with food. And Ashley Russell came across my desk, and she has a cookbook that's called “What's Cooking Good Looking”. And I was first of all, captured by the illustrations in the book you are working on or have. They were very. How do I describe them? They were like tattoos. They were adorable, and they are original art by @sadpuppytattoo. When Ashley describes the banana bread of her grandmas, she was generous enough to share the recipe here.Ashley Russell:Yeah.Stephanie Hansen:Tell me about the book and how you decided to illustrate it the way you did. And then I wanted to talk to you specifically about self publishing a book, because I think a lot of people think about it, but they're not sure how to do it. So I just wanted to get your feedback.Ashley Russell:Totally. So I started this book inspired by my grandma. She passed away in 2024, summer of 2024. And it was almost immediate, was like, we have to have all the family has to have our recipes. And so she had a really cute little vintage recipe card box, and the whole process just sort of unfolded over the past year and a half. It is definitely a lot of Southern cooking. She's from Texas, but lived the past 30 years up in northern Washington. And her and my mom and her siblings lived all over the country.So there's just a little bit of everything in there from, like, recipes she got from neighbors or things that she learned from different parts of the country. So it's a really fun, like, eclectic mix of American cooking. And it's just so much her. Like, there's sugar and everything, and it's just. I'm so happy to have all of the family favorites in one place. Yeah.Stephanie Hansen:Did you work with members of the family, or was it primarily. Did it fall on you to compile everything?Ashley Russell:I definitely compiled everything, but my family was there every step of the way. Like, my grandma wrote in cursive, and I couldn't always read it.Stephanie Hansen:A lot of our grandmas wrote in cursive, and it is hard to read.Ashley Russell:It's so hard to read. And so we started this text group, and I would be like, does anyone know what this says? And then also things like vegetable oil or sweet milk or, you know, polio olio. Exactly. What is that?Stephanie Hansen:It's shortening. But, I mean, nobody knew.Ashley Russell:Nobody knew. And so it was a lot of just, like, you know, there were puzzles to it, and it was funny, and it brought us together and it kept us talking about her. And then, in addition to the community that I reached out to here in Portland, all My family members helped recipe test because it's like they remembered how it was supposed to taste. So it was almost like, you know, I think that this is missing this because she didn't write everything down. Like, a lot of things lived in her head.Stephanie Hansen:Yeah. Did you ever done this before or anything like this? Do you. What's your background?Ashley Russell:No. So I worked for a decade in costume design. I worked on a lot of small budget indie film and tv. And so I think I'm used to like, okay, we have this big hurdle of a project ahead. But I've never, I've never written a book. I've never written a cookbook. And the whole process was such a journey, but it, it was all so much fun, I think, because I was like learning and uncovering things about my family along the way. Yeah.Ashley Russell:So.Stephanie Hansen:Well, the creative process too, I think, is. Know you talk about being a costume designer. I didn't really think about writing a cookbook or recipes or being a recipe developer as a creative endeavor until I kind of started doing it more. And then I was like, oh, yeah, this does require creativity. And this is where that, where I scratch that itch.Ashley Russell:Yes, totally. I agree with that. It is super creative. And I never realized that either. I have a few cookbooks, but in this process, it made me realize, like, what little magical creative books they are and how much, you know, there's people's dreams and they nourish us and they're little windows into different parts of history and people's lives and they're just pretty cool. Yeah.Stephanie Hansen:And people talk about like, I'm, I'm in the process of. I just released a book in September, so I'm out at bookstores and grocery stores and selling the book everywhere. And a lot of people are like, oh, you know, nobody really needs cookbooks anymore. And I was like, well, actually, you can always look up a recipe on the Internet that's there, but the narrative, the piece of how that fits into their life, the memory that that recipe brings or that combination of spices that transports you to a place that is what is unique about a cookbook. It's. It's so much more than just the recipe. And if you're not jazzed by any of that, then, yeah, it's probably not for you.Ashley Russell:Totally. Yes. Like, you have to be inspired by it. Right. And like, I don't know, I get pretty annoyed with recipes online. There's a ton of pop ups and your phone, you know, has the auto timer and it has to face ID every two minutes. I. It's just when you have it in a cookbook, it's almost like the record version of like a Spotify song.I don't know, like, you sure? Yeah, yeah.Stephanie Hansen:Like, and you can get a song but you don't have it in the context of all the songs in the record and that the artist had. Yeah, it's very similar, actually.Ashley Russell:Totally. And like, people love listening to records and collecting records and I really just think it's, it's, it's a similar. Comes from a similar place.Stephanie Hansen:Yeah. Okay. So your book, what's Cooking Good Looking? It is a spiral bound, which I thought was an interesting choice that I want to ask you about. And it's also got these illustrations. Did you illustrate it or did someone else? They're real cute. They're like tattooed inspired and they're kind of jazzy and it kind of. It had like a hipster core vibe to it.Ashley Russell:Yes. So my boyfriend's brother's sister, so more or less my sister in law. I've known her for six years now. She's a tattoo artist and she does a lot of florals and she did like a food flash at one point. And I've always loved her art. And when I was first starting the book, I was in Canva and I was like, oh, clip art's cute. And I was like, you know, I don't know if I would ever release a book with clip art in it, you know, And I wasn't sold on doing photography. I knew how specific and it had to be.Ashley Russell:Like, people have nailed food photography. If I was going to do it, I wanted to make sure it rocked. And so I asked her one day, I was like, would you want to illustrate this book? And she was like, oh my God, yes. And her tattoos are in black and white already. So it kind of, it transferred pretty easily into print form. And so I was able to use all of her tattoo library, like things she had already drawn. And then she drew things specifically for the book as well. And I just think it looks awesome.Stephanie Hansen:Yeah, it really does. It's real sweet. And what about the choice of spiral bound? And can you talk, can you make that be the introduction of talking about like how you decided to self publish and did you go out and try to find agents or did you go right to self publishing?Ashley Russell:Sure. So I in the past couple years have been really inspired by Rizzo prints and graphic novels and a lot of small press publishing and super inspired by vintage cookbooks. And a lot of them are spiral bound or they're notebook bound. And it's. It's kind of like, it gives it this retro feel, and it's kind of an homage to all of, like, the women's groups and church groups that did cookbooks over the decades. But I also think it's super functional in the kitchen. And I had a graphic design friend mention to me that she loves when a spiral bound is a color that totally offsets the book. So my book is, like, very black and white and yellow, and then it has this bright red spiral binding.And I just think it makes it pop. Like, it's. It's fun and practical. So as far as self publishing. So when I started this, it was really just a project for my family. It was really just, you know, I wanted them to have all the recipes. I. I wasn't even sure if I was going to print it.And as the process unfolded more, I realized more and more that I wanted to make this a book. And I wanted to put my heart in this book. And I wanted to share who Wanda and our family is with the world. And it really was just like a flower slowly blooming. Like, every week would be like, oh, I have to put the ingredients in the order of the method. Oh, you have to do this. Oh, people like, you know, like, you want everything in a recipe on one page. You don't want to have to, like, go back and forth.And it became this really fun project puzzle for me to be like, maybe I can create a cookbook. And so I didn't reach out to agents or anything, because I think the main important part was for this book to be about my grandma and come from me. And I was worried that having an agent or a publisher might dilute that a little bit.Stephanie Hansen:Yeah, they'd have feedback or input or change things. Sure.Ashley Russell:Yeah. So I was able to work with a lot of friends, family, and get a lot of feedback throughout the entire process. I hired an editor, and so there was that constructive criticism, but I didn't feel like the voice or the vision was changing for profit, per se. And so self publishing is what I stuck with. And I think that in order for me to print this book the way I wanted to and for it to look the way it does, I don't know if I could have convinced a publisher to get on board with that.Stephanie Hansen:So then you make that decision and you've got your book assembled or your PDF pages, essentially. Did you tell me about, like, did you go out and just Google, like, how to self publish? Did you figure out, like, how to print on Demand was there color considerations. Kind of walk me through that process a little bit.Ashley Russell:Sure. So I did start looking up print on demand and I started Googling, you know, how to write a cookbook. I listened to Maggie Green's podcast Cookbook Love, like, religiously. I got books on the subject, and I really just created, like, it was my own research project. And I was learning as I went. What turned me away from doing, like, on demand printing or online publishing was that I really wanted it to be spiral bound. I knew that from the beginning almost. And I really wanted to do a mixture of Rizzo printing.Ashley Russell:And I wanted the paper. I just wanted everything to be really high quality and feel like her note cards, feel like her recipe cards. And I didn't think I would get that with online printing. So I went and talked with a few print shops here in Portland, Oregon, and Brown Printing, like, got the project right away. And I've been working with them for the past several months to get it printed.Stephanie Hansen:Have you. Have you printed, like, X amount and you're kind of selling stock as you go?Ashley Russell:Yeah, So I, you know, budget has been a concern throughout this whole process. Like, anyone who's made a cookbook knows it gets very expensive between recipe testing. And I did end up doing photography. I did it myself. All of those things really add up. And so I did an initial print run of 300, which is almost gone at this point. I just picked it up in the beginning of the month. And Brown's doing another run of.Ashley Russell:Of, 300 for the 1st of December so I can have more for the holidays.Stephanie Hansen:And then do you package them up and ship them when people make an order? Can you talk a little bit about that? Because people don't think about that. But you have to buy, like, special envelopes. You have to go to the post office. There is a category for media mail that makes it a little cheaper, but it's still. It's a process.Ashley Russell:It is a process. Like, every bit of this has been such a process. And so, yeah, my. My limit, I had about 180 orders to ship out when I got all the books from recipe testers. Order, pre-orders, family, you know, you name it. And our whole. Our whole living room and kitchen was just, like, stacked with boxes and you.Stephanie Hansen:And they're bigger than you think.Ashley Russell:Like, they're bigger than you think and they're heavy.Stephanie Hansen:Yes. And a box of like, 15 books is, like, a big box. And they're everywhere.Ashley Russell:They're everywhere. Yeah. So, you know, it's kind of like if you're an Etsy shop owner, you know, kind of our pain, I guess. But, you know, you're doing. You're the manual labor and you're the author and you're the publisher, you know, so you're doing everything. And I lugged them all down to the UPS and USPS and shipped them off. Yeah.Stephanie Hansen:Where do you go from here with it? Like, you gotta sell through your next 300, obviously. Did this, like, create a pathway for you, or is this where you'll end this journey and just one and done. And it was great.Ashley Russell:Yeah. So when I first started, I had over 300 recipes from the family. And I reached out to my first editor contact and they were like, whoa, that's a lot of recipes. They're like, books are usually like 75 to 150. And I was like, oh. And like now seeing this printed and it's 260 pages, like, I get it. But at the time, I was like, I just wanted to have everything. And so I have at least one other book of Wanda's on the horizon.But for now, I'm really just trying to put myself in. What if I had a publisher? What if I had an agent? What would they be doing? So it's a lot. Yeah, it's a lot of reaching out to retail stores, seeing if I can get an interview on a podcast, trying to put my book out there in ways that I know of and seeing where it lands. I have. There's about seven stores in Portland that are carrying the book right now, and they're all stores I really love. And that's super exciting.Stephanie Hansen:They carry it on consignment or do you sell them to them outright?Ashley Russell:It depends. So a couple are wholesale and a couple are consignment. Wholesale obviously works better for us, but I'm just happy to have the book out there. I think it's a good time of year. You know, she made all these dishes for Thanksgiving and. And Christmas, so it's the. It's the time to have it in your kitchen.Stephanie Hansen:Do you. Can you talk about, like, how much you make per book?Ashley Russell:Sure. So if I'm talking just printing costs to do the 300 with the brown printing and the riso printing I did by hand at outlet PDX, we're looking at about $20 a book. And I have the book priced at 38. So because I'm not splitting this with any publisher or agent, that means technically $20 profit goes back into my pocket. But at this point, we're still paying off all the production costs, and it also doesn't include that dollar amount. Doesn't include, like, my labor. So when you really figure it out, it's probably. Or food.When you really figure out the numbers. This first round probably cost me about $50 a book to make, you know, and then the hope is, over the years, if continuing to sell copies here and there, you break even, or maybe you make a few dollars.Stephanie Hansen:Yeah, it's. It is kind of like that. As you get, like, past Wanda's story, do you see this being a journey you'll stay on, or is it really just. I'm curious if it ignited something in you because you seem like a creative person.Ashley Russell:Yeah. Like, I've always wanted to be a writer, and it's been pretty daunting. My grandma always encouraged me to be a writer. This feels like that first step. I also like the idea. I've heard a cookbook is, like, the best business card, you know, And I think that's, like, a great way to look at it, too. It's something that I've made that I can say, you know, I wrote this, I've made this. I'd like to do this project.Stephanie Hansen:And fascinating, because that is for. For me personally, I wanted to have agency in the cooking space, and I wasn't. And I wasn't a writer, so I was like, how am I going to get that? I wanted to have a television show. I wanted to do more podcasting, specifically about food. I had a radio show about food, but I needed to have more autonomy, and that's how I started.Ashley Russell:Totally. That makes sense. Did you. Do you feel like that helped achieve some of the dreams you had?Stephanie Hansen:Oh, for sure. I have a TV show now, and I wouldn't have had the TV show if I hadn't have written the cookbook, I don't think.Ashley Russell:Yeah.Stephanie Hansen:Because even though I'm a home chef or a home cook and not a chef at all, actually having the book gives you some credibility of why this person's gonna invest in you and put you on television station. 88 markets. I don't think they would have done that if I wouldn't have had the book.Ashley Russell:Totally. And honestly, like, I think being a home chef, you almost write a better cookbook because you can anticipate what other home chefs are going to be confused by or what they need written down.Stephanie Hansen:Well. And a lot of the best chefs, who I have much admiration and respect for, their books are really challenging or technical and. And that's great. Like, maybe that's who they're writing them for. But some of my favorite chefs, I get their books and I keep them because I love the photography and I just admire so much of the skills and what they bring to the party. But very few of them I actually ever cooked out of.Ashley Russell:Yeah, they're like these beautiful aspirations.Stephanie Hansen:Yeah, they're aspirational books, for sure.Ashley Russell:Yeah.Stephanie Hansen:Can you talk a little bit about Wanda? Just your grandma? Like, you just have a real spirit about you that must come from her. And I'm just curious why she was so meaningful to you outside of just being your grandma.Ashley Russell:Yeah, totally. So I was raised by my mom. It was just me and my mom and I would spend a lot of time with my grandparents. I think when you're set up in that sort of one parent system, I was either going with my mom everywhere or I was spending summers at my grandparents, and those summers at my grandparents. I, I feel like as an adult, I'm sort of chasing that feeling, you know, of, of being, you know.Stephanie Hansen:Really? Yeah. Oh, that's so touching.Ashley Russell:Yeah. I mean, it's true. Whether it's cooking in the kitchen or laughing with my grandpa. You know, my grandma taught me how to sew, and later on in life, I worked in costumes and I used to bake with her, and now I'm making this cookbook. She meant a lot to me. And I know, I know both of them meant so much to our whole family that I don't want, I don't want us to lose that, and I don't want anyone that comes next in our family to not know about it.Stephanie Hansen:Yeah. Yeah. What a beautiful sentiment. I, I just the I, the what you said, just, I've been chasing that feeling is really. I wrote my book for very similar reasons. You know, my mom had died early of breast cancer, and I wanted to document family recipes. Yeah, just the way you said that was really beautiful, so. Oh, that's so nice.Ashley Russell:I, I, whether or not we're aware of it, that we're, we're kind of doing that right. You know, where's your happy place? What makes you, what brings you happiness? And those memories really do as, as I'm sure other memories for other people do for them.Stephanie Hansen:Yeah. All right. Well, I have loved hearing your story. I knew right away when the book came across my desk and you reached out to me directly, I was like, oh, yeah, I do want to talk to her. I want to figure out, like, what inspired her to take this on. Because it is a labor of love, you. Even if, I mean, I don't I've not read a statistic, but like most cookbooks and most cookbook authors are not getting rich by writing cookbooks. They're using it to parlayed into other things.So it's usually not actually a money making endeavor. It's more a creative process and something that you do as a labor of love. And I think a lot of people that love cookbooks may be listening, you know, have wanted to do this. So I wanted to like, really document, like, how did you do it and what did you think about and how did you decide to put it together? When you put your list of recipes together, was it obvious what was going to make it?Ashley Russell:Yeah, you know, it started with what are the family favorites? What, what do we have to have? And then it was with, you know, what turned out really well in recipe testing. And from there, like, you know, the, the, the baking section's over half the book. Yeah. And then it was sort of trying to round out the other sections of the book. Yeah. And they were recipes that could stand the test of time and that people would still want to make and also that my, my grandma would enjoy another favorites. Oh, yeah. So I mean, her banana bread is like, I knew I wanted to start the book with her banana bread and end it with sweet tea.That's my grandma to the core. And then in between, you know, there's so many great home cooked meals, home cooked desserts. She had a famous chocolate pie, famous pecan pie. Her Italian cream cake is to die for. It's like a coconut cake. Um, my aunt Angie, her oldest daughter, said that people used to request that she make that. So that was fun to learn and to put in the book.Stephanie Hansen:And now you know how to make all the things too, or a lot of the things.Ashley Russell:Yes. My family's like, well, I guess you're cooking for Thanksgiving now because you know all of her recipes.Stephanie Hansen:Oh, that's so great. I really enjoyed talking to you. It is Ashley Russell. The book is I wrote the what's Cooking Good Looking? Sorry. It is a really beautiful, fun, different way to approach this topic of cookbooks. And I was really. I'm impressed by what you did and I know your grandma would be, she would love it. She'd be real proud of you.And it's really nice to talk with you and share your story. I'll put a link to the book in the podcast notes and put that all together and hopefully we'll help you sell through your next 300. Ashley.Ashley Russell:Thank you, Stephanie. I really appreciate it.Stephanie Hansen:Yeah, it was great. To hear your story and to just spend time with you. Good luck.Ashley Russell:Thanks. Have a good day.Stephanie Hansen:All right. Bye.Ashley Russell:Bye.Stephanie's Dish 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

Original Episode Transcript Follows:Stephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, a lot of cookbook authors, manufacturers, and people who are doing cool things with food. And Ashley Russell came across my desk, and she has a cookbook that's called “What's Cooking Good Looking”. And I was first of all, captured by the illustrations in the book you are working on or have. They were very. How do I describe them? They were like tattoos. They were adorable, and they are original art by @sadpuppytattoo. When Ashley describes the banana bread of her grandmas, she was generous enough to share the recipe here.Ashley Russell:Yeah.Stephanie Hansen:Tell me about the book and how you decided to illustrate it the way you did. And then I wanted to talk to you specifically about self publishing a book, because I think a lot of people think about it, but they're not sure how to do it. So I just wanted to get your feedback.Ashley Russell:Totally. So I started this book inspired by my grandma. She passed away in 2024, summer of 2024. And it was almost immediate, was like, we have to have all the family has to have our recipes. And so she had a really cute little vintage recipe card box, and the whole process just sort of unfolded over the past year and a half. It is definitely a lot of Southern cooking. She's from Texas, but lived the past 30 years up in northern Washington. And her and my mom and her siblings lived all over the country.So there's just a little bit of everything in there from, like, recipes she got from neighbors or things that she learned from different parts of the country. So it's a really fun, like, eclectic mix of American cooking. And it's just so much her. Like, there's sugar and everything, and it's just. I'm so happy to have all of the family favorites in one place. Yeah.Stephanie Hansen:Did you work with members of the family, or was it primarily. Did it fall on you to compile everything?Ashley Russell:I definitely compiled everything, but my family was there every step of the way. Like, my grandma wrote in cursive, and I couldn't always read it.Stephanie Hansen:A lot of our grandmas wrote in cursive, and it is hard to read.Ashley Russell:It's so hard to read. And so we started this text group, and I would be like, does anyone know what this says? And then also things like vegetable oil or sweet milk or, you know, polio olio. Exactly. What is that?Stephanie Hansen:It's shortening. But, I mean, nobody knew.Ashley Russell:Nobody knew. And so it was a lot of just, like, you know, there were puzzles to it, and it was funny, and it brought us together and it kept us talking about her. And then, in addition to the community that I reached out to here in Portland, all My family members helped recipe test because it's like they remembered how it was supposed to taste. So it was almost like, you know, I think that this is missing this because she didn't write everything down. Like, a lot of things lived in her head.Stephanie Hansen:Yeah. Did you ever done this before or anything like this? Do you. What's your background?Ashley Russell:No. So I worked for a decade in costume design. I worked on a lot of small budget indie film and tv. And so I think I'm used to like, okay, we have this big hurdle of a project ahead. But I've never, I've never written a book. I've never written a cookbook. And the whole process was such a journey, but it, it was all so much fun, I think, because I was like learning and uncovering things about my family along the way. Yeah.Ashley Russell:So.Stephanie Hansen:Well, the creative process too, I think, is. Know you talk about being a costume designer. I didn't really think about writing a cookbook or recipes or being a recipe developer as a creative endeavor until I kind of started doing it more. And then I was like, oh, yeah, this does require creativity. And this is where that, where I scratch that itch.Ashley Russell:Yes, totally. I agree with that. It is super creative. And I never realized that either. I have a few cookbooks, but in this process, it made me realize, like, what little magical creative books they are and how much, you know, there's people's dreams and they nourish us and they're little windows into different parts of history and people's lives and they're just pretty cool. Yeah.Stephanie Hansen:And people talk about like, I'm, I'm in the process of. I just released a book in September, so I'm out at bookstores and grocery stores and selling the book everywhere. And a lot of people are like, oh, you know, nobody really needs cookbooks anymore. And I was like, well, actually, you can always look up a recipe on the Internet that's there, but the narrative, the piece of how that fits into their life, the memory that that recipe brings or that combination of spices that transports you to a place that is what is unique about a cookbook. It's. It's so much more than just the recipe. And if you're not jazzed by any of that, then, yeah, it's probably not for you.Ashley Russell:Totally. Yes. Like, you have to be inspired by it. Right. And like, I don't know, I get pretty annoyed with recipes online. There's a ton of pop ups and your phone, you know, has the auto timer and it has to face ID every two minutes. I. It's just when you have it in a cookbook, it's almost like the record version of like a Spotify song.I don't know, like, you sure? Yeah, yeah.Stephanie Hansen:Like, and you can get a song but you don't have it in the context of all the songs in the record and that the artist had. Yeah, it's very similar, actually.Ashley Russell:Totally. And like, people love listening to records and collecting records and I really just think it's, it's, it's a similar. Comes from a similar place.Stephanie Hansen:Yeah. Okay. So your book, what's Cooking Good Looking? It is a spiral bound, which I thought was an interesting choice that I want to ask you about. And it's also got these illustrations. Did you illustrate it or did someone else? They're real cute. They're like tattooed inspired and they're kind of jazzy and it kind of. It had like a hipster core vibe to it.Ashley Russell:Yes. So my boyfriend's brother's sister, so more or less my sister in law. I've known her for six years now. She's a tattoo artist and she does a lot of florals and she did like a food flash at one point. And I've always loved her art. And when I was first starting the book, I was in Canva and I was like, oh, clip art's cute. And I was like, you know, I don't know if I would ever release a book with clip art in it, you know, And I wasn't sold on doing photography. I knew how specific and it had to be.Ashley Russell:Like, people have nailed food photography. If I was going to do it, I wanted to make sure it rocked. And so I asked her one day, I was like, would you want to illustrate this book? And she was like, oh my God, yes. And her tattoos are in black and white already. So it kind of, it transferred pretty easily into print form. And so I was able to use all of her tattoo library, like things she had already drawn. And then she drew things specifically for the book as well. And I just think it looks awesome.Stephanie Hansen:Yeah, it really does. It's real sweet. And what about the choice of spiral bound? And can you talk, can you make that be the introduction of talking about like how you decided to self publish and did you go out and try to find agents or did you go right to self publishing?Ashley Russell:Sure. So I in the past couple years have been really inspired by Rizzo prints and graphic novels and a lot of small press publishing and super inspired by vintage cookbooks. And a lot of them are spiral bound or they're notebook bound. And it's. It's kind of like, it gives it this retro feel, and it's kind of an homage to all of, like, the women's groups and church groups that did cookbooks over the decades. But I also think it's super functional in the kitchen. And I had a graphic design friend mention to me that she loves when a spiral bound is a color that totally offsets the book. So my book is, like, very black and white and yellow, and then it has this bright red spiral binding.And I just think it makes it pop. Like, it's. It's fun and practical. So as far as self publishing. So when I started this, it was really just a project for my family. It was really just, you know, I wanted them to have all the recipes. I. I wasn't even sure if I was going to print it.And as the process unfolded more, I realized more and more that I wanted to make this a book. And I wanted to put my heart in this book. And I wanted to share who Wanda and our family is with the world. And it really was just like a flower slowly blooming. Like, every week would be like, oh, I have to put the ingredients in the order of the method. Oh, you have to do this. Oh, people like, you know, like, you want everything in a recipe on one page. You don't want to have to, like, go back and forth.And it became this really fun project puzzle for me to be like, maybe I can create a cookbook. And so I didn't reach out to agents or anything, because I think the main important part was for this book to be about my grandma and come from me. And I was worried that having an agent or a publisher might dilute that a little bit.Stephanie Hansen:Yeah, they'd have feedback or input or change things. Sure.Ashley Russell:Yeah. So I was able to work with a lot of friends, family, and get a lot of feedback throughout the entire process. I hired an editor, and so there was that constructive criticism, but I didn't feel like the voice or the vision was changing for profit, per se. And so self publishing is what I stuck with. And I think that in order for me to print this book the way I wanted to and for it to look the way it does, I don't know if I could have convinced a publisher to get on board with that.Stephanie Hansen:So then you make that decision and you've got your book assembled or your PDF pages, essentially. Did you tell me about, like, did you go out and just Google, like, how to self publish? Did you figure out, like, how to print on Demand was there color considerations. Kind of walk me through that process a little bit.Ashley Russell:Sure. So I did start looking up print on demand and I started Googling, you know, how to write a cookbook. I listened to Maggie Green's podcast Cookbook Love, like, religiously. I got books on the subject, and I really just created, like, it was my own research project. And I was learning as I went. What turned me away from doing, like, on demand printing or online publishing was that I really wanted it to be spiral bound. I knew that from the beginning almost. And I really wanted to do a mixture of Rizzo printing.Ashley Russell:And I wanted the paper. I just wanted everything to be really high quality and feel like her note cards, feel like her recipe cards. And I didn't think I would get that with online printing. So I went and talked with a few print shops here in Portland, Oregon, and Brown Printing, like, got the project right away. And I've been working with them for the past several months to get it printed.Stephanie Hansen:Have you. Have you printed, like, X amount and you're kind of selling stock as you go?Ashley Russell:Yeah, So I, you know, budget has been a concern throughout this whole process. Like, anyone who's made a cookbook knows it gets very expensive between recipe testing. And I did end up doing photography. I did it myself. All of those things really add up. And so I did an initial print run of 300, which is almost gone at this point. I just picked it up in the beginning of the month. And Brown's doing another run of.Ashley Russell:Of, 300 for the 1st of December so I can have more for the holidays.Stephanie Hansen:And then do you package them up and ship them when people make an order? Can you talk a little bit about that? Because people don't think about that. But you have to buy, like, special envelopes. You have to go to the post office. There is a category for media mail that makes it a little cheaper, but it's still. It's a process.Ashley Russell:It is a process. Like, every bit of this has been such a process. And so, yeah, my. My limit, I had about 180 orders to ship out when I got all the books from recipe testers. Order, pre-orders, family, you know, you name it. And our whole. Our whole living room and kitchen was just, like, stacked with boxes and you.Stephanie Hansen:And they're bigger than you think.Ashley Russell:Like, they're bigger than you think and they're heavy.Stephanie Hansen:Yes. And a box of like, 15 books is, like, a big box. And they're everywhere.Ashley Russell:They're everywhere. Yeah. So, you know, it's kind of like if you're an Etsy shop owner, you know, kind of our pain, I guess. But, you know, you're doing. You're the manual labor and you're the author and you're the publisher, you know, so you're doing everything. And I lugged them all down to the UPS and USPS and shipped them off. Yeah.Stephanie Hansen:Where do you go from here with it? Like, you gotta sell through your next 300, obviously. Did this, like, create a pathway for you, or is this where you'll end this journey and just one and done. And it was great.Ashley Russell:Yeah. So when I first started, I had over 300 recipes from the family. And I reached out to my first editor contact and they were like, whoa, that's a lot of recipes. They're like, books are usually like 75 to 150. And I was like, oh. And like now seeing this printed and it's 260 pages, like, I get it. But at the time, I was like, I just wanted to have everything. And so I have at least one other book of Wanda's on the horizon.But for now, I'm really just trying to put myself in. What if I had a publisher? What if I had an agent? What would they be doing? So it's a lot. Yeah, it's a lot of reaching out to retail stores, seeing if I can get an interview on a podcast, trying to put my book out there in ways that I know of and seeing where it lands. I have. There's about seven stores in Portland that are carrying the book right now, and they're all stores I really love. And that's super exciting.Stephanie Hansen:They carry it on consignment or do you sell them to them outright?Ashley Russell:It depends. So a couple are wholesale and a couple are consignment. Wholesale obviously works better for us, but I'm just happy to have the book out there. I think it's a good time of year. You know, she made all these dishes for Thanksgiving and. And Christmas, so it's the. It's the time to have it in your kitchen.Stephanie Hansen:Do you. Can you talk about, like, how much you make per book?Ashley Russell:Sure. So if I'm talking just printing costs to do the 300 with the brown printing and the riso printing I did by hand at outlet PDX, we're looking at about $20 a book. And I have the book priced at 38. So because I'm not splitting this with any publisher or agent, that means technically $20 profit goes back into my pocket. But at this point, we're still paying off all the production costs, and it also doesn't include that dollar amount. Doesn't include, like, my labor. So when you really figure it out, it's probably. Or food.When you really figure out the numbers. This first round probably cost me about $50 a book to make, you know, and then the hope is, over the years, if continuing to sell copies here and there, you break even, or maybe you make a few dollars.Stephanie Hansen:Yeah, it's. It is kind of like that. As you get, like, past Wanda's story, do you see this being a journey you'll stay on, or is it really just. I'm curious if it ignited something in you because you seem like a creative person.Ashley Russell:Yeah. Like, I've always wanted to be a writer, and it's been pretty daunting. My grandma always encouraged me to be a writer. This feels like that first step. I also like the idea. I've heard a cookbook is, like, the best business card, you know, And I think that's, like, a great way to look at it, too. It's something that I've made that I can say, you know, I wrote this, I've made this. I'd like to do this project.Stephanie Hansen:And fascinating, because that is for. For me personally, I wanted to have agency in the cooking space, and I wasn't. And I wasn't a writer, so I was like, how am I going to get that? I wanted to have a television show. I wanted to do more podcasting, specifically about food. I had a radio show about food, but I needed to have more autonomy, and that's how I started.Ashley Russell:Totally. That makes sense. Did you. Do you feel like that helped achieve some of the dreams you had?Stephanie Hansen:Oh, for sure. I have a TV show now, and I wouldn't have had the TV show if I hadn't have written the cookbook, I don't think.Ashley Russell:Yeah.Stephanie Hansen:Because even though I'm a home chef or a home cook and not a chef at all, actually having the book gives you some credibility of why this person's gonna invest in you and put you on television station. 88 markets. I don't think they would have done that if I wouldn't have had the book.Ashley Russell:Totally. And honestly, like, I think being a home chef, you almost write a better cookbook because you can anticipate what other home chefs are going to be confused by or what they need written down.Stephanie Hansen:Well. And a lot of the best chefs, who I have much admiration and respect for, their books are really challenging or technical and. And that's great. Like, maybe that's who they're writing them for. But some of my favorite chefs, I get their books and I keep them because I love the photography and I just admire so much of the skills and what they bring to the party. But very few of them I actually ever cooked out of.Ashley Russell:Yeah, they're like these beautiful aspirations.Stephanie Hansen:Yeah, they're aspirational books, for sure.Ashley Russell:Yeah.Stephanie Hansen:Can you talk a little bit about Wanda? Just your grandma? Like, you just have a real spirit about you that must come from her. And I'm just curious why she was so meaningful to you outside of just being your grandma.Ashley Russell:Yeah, totally. So I was raised by my mom. It was just me and my mom and I would spend a lot of time with my grandparents. I think when you're set up in that sort of one parent system, I was either going with my mom everywhere or I was spending summers at my grandparents, and those summers at my grandparents. I, I feel like as an adult, I'm sort of chasing that feeling, you know, of, of being, you know.Stephanie Hansen:Really? Yeah. Oh, that's so touching.Ashley Russell:Yeah. I mean, it's true. Whether it's cooking in the kitchen or laughing with my grandpa. You know, my grandma taught me how to sew, and later on in life, I worked in costumes and I used to bake with her, and now I'm making this cookbook. She meant a lot to me. And I know, I know both of them meant so much to our whole family that I don't want, I don't want us to lose that, and I don't want anyone that comes next in our family to not know about it.Stephanie Hansen:Yeah. Yeah. What a beautiful sentiment. I, I just the I, the what you said, just, I've been chasing that feeling is really. I wrote my book for very similar reasons. You know, my mom had died early of breast cancer, and I wanted to document family recipes. Yeah, just the way you said that was really beautiful, so. Oh, that's so nice.Ashley Russell:I, I, whether or not we're aware of it, that we're, we're kind of doing that right. You know, where's your happy place? What makes you, what brings you happiness? And those memories really do as, as I'm sure other memories for other people do for them.Stephanie Hansen:Yeah. All right. Well, I have loved hearing your story. I knew right away when the book came across my desk and you reached out to me directly, I was like, oh, yeah, I do want to talk to her. I want to figure out, like, what inspired her to take this on. Because it is a labor of love, you. Even if, I mean, I don't I've not read a statistic, but like most cookbooks and most cookbook authors are not getting rich by writing cookbooks. They're using it to parlayed into other things.So it's usually not actually a money making endeavor. It's more a creative process and something that you do as a labor of love. And I think a lot of people that love cookbooks may be listening, you know, have wanted to do this. So I wanted to like, really document, like, how did you do it and what did you think about and how did you decide to put it together? When you put your list of recipes together, was it obvious what was going to make it?Ashley Russell:Yeah, you know, it started with what are the family favorites? What, what do we have to have? And then it was with, you know, what turned out really well in recipe testing. And from there, like, you know, the, the, the baking section's over half the book. Yeah. And then it was sort of trying to round out the other sections of the book. Yeah. And they were recipes that could stand the test of time and that people would still want to make and also that my, my grandma would enjoy another favorites. Oh, yeah. So I mean, her banana bread is like, I knew I wanted to start the book with her banana bread and end it with sweet tea.That's my grandma to the core. And then in between, you know, there's so many great home cooked meals, home cooked desserts. She had a famous chocolate pie, famous pecan pie. Her Italian cream cake is to die for. It's like a coconut cake. Um, my aunt Angie, her oldest daughter, said that people used to request that she make that. So that was fun to learn and to put in the book.Stephanie Hansen:And now you know how to make all the things too, or a lot of the things.Ashley Russell:Yes. My family's like, well, I guess you're cooking for Thanksgiving now because you know all of her recipes.Stephanie Hansen:Oh, that's so great. I really enjoyed talking to you. It is Ashley Russell. The book is I wrote the what's Cooking Good Looking? Sorry. It is a really beautiful, fun, different way to approach this topic of cookbooks. And I was really. I'm impressed by what you did and I know your grandma would be, she would love it. She'd be real proud of you.And it's really nice to talk with you and share your story. I'll put a link to the book in the podcast notes and put that all together and hopefully we'll help you sell through your next 300. Ashley.Ashley Russell:Thank you, Stephanie. I really appreciate it.Stephanie Hansen:Yeah, it was great. To hear your story and to just spend time with you. Good luck.Ashley Russell:Thanks. Have a good day.Stephanie Hansen:All right. Bye.Ashley Russell:Bye.Stephanie's Dish 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

✨ Before we get started, an exciting announcement! ✨ If you're a food, nutrition, or culinary professional dreaming of publishing a cookbook with a traditional publisher, join me for the Publish Your Cookbook event starting Monday, October 20, 2025. In this free training, you'll learn the shortcut most aspiring authors miss — how to sell your cookbook concept before writing the entire manuscript. You'll discover how to position yourself as the author publishers want right now and follow the exact steps to land your first book deal. Don't miss this opportunity! 

In this short episode, we introduce our producer, Maggie Green, who's been working behind the scenes and will be joining Mags as a co-host in the future. We also explore a glimpse into our team, process, and a look ahead at our seasons to come!  [et_social_share]

In this episode of the Cookbook Love Podcast, I'm joined by Suzanne Lenzer, food stylist, writer, and author of Peckish: Suggestions for the Sophisticated Snacker. Suzanne's approach to food and cooking invites us to consider not just what we eat, but how and why, with more spontaneity and less convention. Suzanne shares how she structured Peckish around “vessels” like On Toast, In Jars, Napkins Only, and more, making it easier (and more fun) to plan a night of grazing or to turn an afternoon snack into a small ritual of care. In today's show we talk about:  What mindful snacking actually looks like Why “Girl Dinner” became a cultural moment How to structure meals (or non-meals!) around what you're really craving The beauty of Peckish as both a guide and an invitation If you've ever felt the joy of assembling a little plate that speaks to what you want in that moment, this conversation is for you. Let's celebrate the joy of eating well, one thoughtful snack at a time. Things We Mention in This Episode: Peckish: Suggestions for the Sophisticated Snacker Connect with Suzanne Lenzer Join the waitlist for Cookbooks on KDP for September 2025 Diana Henry, How to Eat a Peach  

Who are the heroes of your neighborhood? In our latest episode of Out of the Archives, “Beauty is Remembered: A Mother's Fight for Public Housing,” we honor the legacy of Ms. Beauty Turner, a mother, journalist, historian, and community activist who lived in Chicago's Robert Taylor Homes for over a decade. Listen to Larry Turner, the son of Ms. Beauty, and other former Robert Taylor residents discuss the community's complex and rich history, and share why neighborhood heroes like Beauty are critical to public housing communities.Click here to read the transcript.Content Notes: This episode discusses themes of death/dying, drug use, state-sanctioned displacement, and houselessness.Sources and additional reading:Sundhir Venkatesh, Dislocation (2005): https://vimeo.com/505211639 Flavian Prince and Daniel Rudin, Interrupt the Pipeline (2009): https://www.youtube.com/watch?v=zOJ8om06PU4 Nuri Medina II, Englewood Enterprise Gallery Dec. 6, 2017 Show, Chicago Access Network Television (2017): https://www.youtube.com/watch?v=J0ksh7OHUjY Beauty Turner, “GHETTO Bus Tour” (2007, Associated Press Archive): https://www.youtube.com/watch?v=uKoTEH3ya2Y Mick Dumke, “Chicago Claims Its 22-Year ‘Transformation' Plan Revitalized 25,000 Homes. The Math Doesn't Add Up” (2002, ProPublica); Accessed: https://www.propublica.org/article/chicago-housing-authority-hud-transformation-plan When the Market Isn't an Option Zine Vol. II & III: “Public Housing Disinvestment” and “Public Housing Deterioration” (2021–2022, National Public Housing Museum): https://nphm.org/listen/activating-the-archive/when-the-market-isnt-an-option-zine-seriesBeauty Turner's Blog: https://beautysghettobustours.blogspot.com/ Samantha Chatman and Maggie Green, “Chicago affordable housing wait can take years as city, CHA face severe shortage,” (May 2023, ABC 7 Chicago), accessed: https://abc7chicago.com/affordable-housing-chicago-cha-section-8-portal/13232375/ D. B. Hunt (2001). “What went wrong with public housing in chicago? A history of the Robert Taylor Homes”. Journal of the Illinois State Historical Society, 94(1), 96. Retrieved from: https://flagship.luc.edu/login?url=https://www.proquest.com/scholarly-journals/what-went-wrong-with-public-housing-chicago/docview/232489901/se-2 Kenya Barbara,”The Plan for Transformation: How a plan with lofty goals has underperformed and forever changed public housing in Chicago,” Public Interest Law Reporter vol. 24 (2018). Accessed at: https://lawecommons.luc.edu/pilr/vol24/iss1/13.  Chicago Housing Authority, Annual Comprehensive Financial Report, Fiscal Year 2023, accessed at: https://www.thecha.org/sites/default/files/2024-11/2023AnnualComprehensiveFinancialReport_12.23_BudgetandFinance.pdf Dan Baum, “Legalize It All: How to win the war on drugs,” Harper's Magazine (April 2016), accessed at: https://harpers.org/archive/2016/04/legalize-it-all“City of Chicago 2024 Point-in-Time Count and Survey Report of People Experiencing Homelessness,” prepared by the Nathalie P. Voorhees Center for Neighborhood & Community Improvement, University of Illinois Chicago, oversight by the Department of Family and Support Services, accessed at: https://www.chicago.gov/content/dam/city/depts/fss/supp_info/Homeless/2024-Homeless-Point-In-Time-Count-Report/2024_PIT_Report_FINAL.pdf

We're live with Maggie Green, Catholic author of the book "The St. Monica Club: How to Wait, Hope, and Pray for Your Fallen-Away Loved Ones" and Michael Acaldo, Executive Director of St. Vincent de Paul in Baton Rouge with monthly update.

Nutrition plays a pivotal role in cancer care, impacting treatment outcomes, recovery, and overall quality of life. In this episode, we explore this essential connection with Maggie Green, RDN, LD—a culinary dietitian, cookbook author, and host of the Cookbook Love Podcast. Maggie discusses how a proper diet can support cancer treatment and enhance patient well-being. She also shares insights from her experiences as a cookbook author and coach, offering valuable advice on bringing culinary ideas to life. Tune in to discover how nutrition and food can profoundly influence health and healing. You can find information on The Academy of Nutrition and Dietetics here. Learn more about Maggie here. Find her cookbooks at the links below:Kentucky Fresh CookbookTasting Kentucky: Favorite Recipes from the Bluegrass StateEssential Pantry: Streamline Your Ingredients, Simplify Your MealsEssential Plant-Based Pantry: Streamline Your Ingredients, Simplify Your Meals

Maggie Green, Fred Velez, Ian Kershaw and Paul Westwood discuss all things Aladdin, both the 1964 cast album and the pantomime itself. 

"No one wants to be a member of this club. You just wake up and find out that you've got a card. But what I have found is there's a tremendous fellowship. I know of a couple of parishes where they've formed, quite literally, a St. Monica Club, and they started with reading the book and then they meet...to pray for their families and to have fellowship and to help each other bear the burden," said Maggie Green, the pen name of the author of "The Saint Monica Club: How to Hope, Wait, and Pray for Your Fallen-Away Loved Ones" (Sophia Institute Press). "The number one thing you can do for whoever it is that you long to have united with Christ — is bring that person in your prayers, to the Blessed Mother," said Green later in the interview. "She knows exactly how you feel. She has heard that cry over and over again. Think of all the rosaries that have been said to her, on behalf of someone who loves someone else who does not know her son." She recently published an article, "I Still Have Hope That Christ Will Bring My Kids Back to the Faith," on Catholic Exchange.

When the people who are supposed to love you condemn you for being yourself, you get to make a choice. It's not an easy one. You sacrifice a piece of yourself to fit in. Or you step into the unknown to be true to yourself.    Taking that step can feel like a freefall. But the truth is, the world needs your unique and special talents. And there are people out there who will elevate you and support your journey.    Maggie Greene (she/her) has stepped into that freefall many times. And she supports her clients in their own self discovery of personal style and brand to highlight their uniqueness and who they truly are.    Connect to Maggie:  Website: https://www.maggiegreenestyle.com/ TikTok: https://www.tiktok.com/@greenstylemags?lang=en  Instagram: https://www.instagram.com/greenstylemags/ Linkedin: https://www.linkedin.com/in/greenemaggie/ Complimentary Support Session: https://calendly.com/maggiegreenestyle/support-session    Connect to Genea: Website: http://geneabarnes.com/ Free Career Guide: http://elevatefreegift.com/  Book a Call with Genea: http://elevatebookacall.com/  Instagram: https://www.instagram.com/geneabarnes/  TikTok: https://www.tiktok.com/@geneabarnes   Maggie bio: Maggie is the Chief Everything Officer of Maggie Greene Style, a passionate one-woman band on a mission to transform how people see themselves by putting the personal in personal brand and style. She supports entrepreneurs, leaders, and individual contributors of all body types, across the gender spectrum, on creating clarity and visibility for themselves in their career and beyond. Her superpower is zeroing in on what makes a person unique and showing them how to maximize those assets - in person and online - by supporting them on everything from their wardrobe to their LinkedIn profile. Her signature secondhand-first approach to sourcing helps counter consumption culture and reduces global fashion waste. You can learn more about Maggie in this recent manifesto: https://www.maggiegreenestyle.com/blog/allow-me-to-reintroduce-myself-hi-im-maggie 

This episode the guests are Flower Moon Botanicals Founders Shelley Peebles and Maggie Green. The two discuss their journey of moving from being on pharmaceuticals to using cannabis to treat their medical conditions, going through that while going through the stress of a divorce to become single moms, setting up their own business, banking struggles and much more. For more information on them visit flowermoonbotanicals.shop Find us on social media Facebook: https://www.facebook.com/txcancollective Twitter: https://twitter.com/txcannaco Instagram: https://www.instagram.com/txcannabiscollective/ Youtube: https://www.youtube.com/c/TexasCannabisCollective Note: Video is out of sync with audio in some areas. We are aware, it is not something we can fix without spending over a day doing precision edits. This was an issue with STREAMYARD recording the video and audio improperly for this episode.

This episode the guests are Flower Moon Botanicals Founders Shelley Peebles and Maggie Green. The two discuss their journey of moving from being on pharmaceuticals to using cannabis to treat their medical conditions, going through that while going through the stress of a divorce to become single moms, setting up their own business, banking struggles and much more. For more information on them visit flowermoonbotanicals.shop Find us on social media Facebook: https://www.facebook.com/txcancollective Twitter: https://twitter.com/txcannaco Instagram: https://www.instagram.com/txcannabiscollective/ Youtube: https://www.youtube.com/c/TexasCannabisCollective

POPeracast host Jennifer Miller Hammel discusses the behind the scenes aspect of POP's most technically ambitions show yet with long-time POP costumer Maggie Green and Artistic Director Josh Shaw. Subscribe to POPeracast! https://poperacast.libsyn.com/ Into the Woods is SOLD OUT! Don't miss out again! 2022-23 Season Tickets available at https://www.pacificoperaproject.com/season-tickets

Women's Golf Day was Tuesday, June 7, 2022. But at Desert Mountain Club, we celebrate women in golf each day! On this week's podcast episode, we sit down with Head Golf Professional Maggie Green at Chiricahua Golf Course. She talks with us about the women's golf leagues on the Mountain, her unique role in golf merchandising, and the importance of the women's perspective in growing the industry. Plus, we hear another round of Great Shots Around the Mountain.

Welcome to this episode of the podcast. Today I'm excited to share with you an interview with me! It occurred to me that I've never been interviewed for my own podcast. While this may seem a little strange I know that you will benefit from this interview where we talk about selling cookbooks, the benefits of selling cookbooks, and details about an exciting free training we have coming up on May 3, 2022. The registration link is below! Things We Mention In This Episode: LIVE Training with Maggie Green and Katie Dodd: How to Get Paid to Write a Cookbook

In this episode, Katie interviews Maggie Green.  Maggie is a culinary dietitian, cookbook author, cookbook writing coach, and host of the Cookbook Love Podcast. In this episode, we discuss traditional cookbook publishing and how to get paid to get published!   Register for our LIVE cookbook training: How to Get Paid to Write a Cookbook Without Spending Your Own Money to Get Published Tuesday May 3, 2022 at 8pm EDT/ 5pm PDT https://www.cookbookwritersacademy.com/register_katie   Find Maggie Online: Maggie's website: https://greenapron.com The Confident Cookbook Writer Facebook Page: https://www.facebook.com/groups/457460945007807

Stone Cold Steve Austin enciende WrestleMania 38 mientras Robert Pattinson The Batman el Box Office Stone Cold Steve Austin enciende la entrega numero 38 de el evento mas importante de la WWE WrestleMania al contestar el reto de Kevin Owens debido a los repetidos comentarios por parte de el luchador hacia Texas, el estado de nacimiento del Texas Rattle Snake. Hablando de WrestleMania la lucha pautada por el campeonato femenino en parejas de RAW donde Queen Zelina & Carmella defenderian sus titulos ante Sasha Banks & Naomi ahora sera un Triple Threat Match despues de que Liv Morgan y Rhea Ripley derrotaron a las campeoonas en el pasado RAW dandoles la oportunidad por el titulo. Ademas se confirma la lucha entre Sami Sayn y Johnny Knoxville mientras el mundo de la lucha libre tiene mucho de que hablar ya que el dueño de la empresa de lucha AEW ( All Elite Wrestling ) Tony Khan se acaba de convertir en el nuevo dueño de Ring Of Honor abriendo asi grandes posibilidades para ambas empresas. Robert Pattinson personificando a The Batman enciende el Box Office al general 134 millones de dolares en su debut domestico hasta el momento y se convirtio en la segunda pelicula mas taquillera en el opening weekend despues de la pandemia de Covid-19 generando 128.5 millones de dolares. Jeffrey Dean Morgan con su personaje de Negan y Lauren Cohan con su personaje de Maggie Green tendran su propia serie la cual sera un Spin-Off de la popular serie The Walking Dead. Grown - Ish regresa para una 5ta temporada añadiendo a su elenco al actor Marcus Scribner mejor conocido por Black - Ish. Keanu Reeves le brinda su voz a The Batman en la pelicula animada DC League of Super Pets. Tambien reaccionamos a los trailers de All The Old Knives, la misma sera una pelicula original de Prime Video en Abril 8, 2022, la serie original de Netflix The Adam Project con fecha de estreno de Marzo 9, 2022, The Bubble otra produccion original de Netflix la cual tiene fecha de estreno de Abril 1, 2022. Por si eso no fuera suficiente te traemos las reseñas de Making Fun, una serie original de Netflix y los primero episodios de The Boys: Diabolical el cual cuenta con 8 episodios conectando la 3ra temporada de The Boys con el 8vo episodio de esta miniserie animada original de Prime Video. Por ultimo te dejamos con el ultimo trailer de Deep Water pelicula protagonizada por Ana de Armas y Ben Affleck con fecha de estreno de Marzo 18, 2022. #TheBatman #WrestleMania #StoneColdSteveAustin #KeanuReeves #KeanuReevesBatman #RobertPattinson #TonyKhan #RingOfHonor #QueenZelina&CarmellaVsSashaBanks&NaomiVsLivMorgan&RheaRipley #SamiSaynVsJohnnyKnoxville #JeffreyDeanMorgan #Negan #LaurenCohan #MaggieGreen #GrownIsh #DCLeagueOfSuperPets #AllTheOldKnives #TheAdamProject #TheBubble #MakingFun #Netflix #PrimeVideo #AEW #WWE #WorldWrestlingEntertainment #Wrestlemania38 #TheBoysDiabolical #ElWulfpak #ElWulfpakPodcast #JustChillinEntertainment --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/el-wulfpak/support

A seven-year-old boy from California, Nicholas Green, was killed by highway robbers in 1994 while vacationing in Italy with his family. His parents agreed to donate his organs and corneas, which went to seven Italians waiting for transplants. Reg and Maggie Green spoke openly to the media, with no bitterness, about their loss and decision. The world took the story--and the Greens--to its heart. Organ donations in Italy have tripled since Nicholas was killed so that thousands of people are alive who would have died.  In this episode, we were honored to interview Reg Green, who shared his story, but more importantly, tells us how he and Maggie turned their incredible grief into a gift of life to thousands of people around the world. Reg also shares how giving that gift has healed their broken hearts and made way for connections and purpose that has carried them through their darkest hours. Listen with us for inspiration as Reg proves there is always a way to find something positive, something productive in even the most senseless circumstances. You won't want to miss this! For more information about Nicholas Green's story and the legacy of life he leaves go to https://nicholasgreen.org/Movie: Nicholas' Gift 1998A married couple known for their passion for traveling, Reg and Maggie Green have taken their two children, Nicholas and Eleanor, to Italy. While driving through Sicily, masked thieves shoot at the Greens car, mortally wounding Nicholas. Without hesitation, the Greens decide to donate Nicholas's organs so others can live. Because of their selfless act, the Greens discover the eyes of the world are upon them. They are instant celebrities and their son is a national hero in Italy.Starring: Jamie Lee Curtis and Alan BatesBooks:  The Nicholas Effect: A Boy's Gift to the WorldThe Gift that Heals: Stories of hope, renewal, and transformation through organ and tissue donation

Are you an aspiring cookbook author? If you've been wanting to write a cookbook, but you don't know where or how to start, this episode will guide you in the right direction. Today on the Make More Money as a Dietitian Podcast, Christine interviews Maggie Green of The Green Apron. As a cookbook author, registered dietitian, and the creator of the Cookbook Writers Academy, Maggie shares her wisdom on how you can get your dream of writing a cookbook accomplished sooner than you think!   WHAT YOU'LL LEARN IN THIS EPISODE Why balancing free writing and speaking gigs with those that offer compensation, can help your business. How Maggie started her career in dietetics and how it led her to the work she does today. She has truly had a very unique journey! How Maggie makes time for her creative expression when writing a cookbook. Clarification on plagiarism when writing recipes. Clarification on copyright protection in regards to recipes. The designing & publishing phase of cookbook writing. And how Maggie's Cookbook Writer's Academy can help you get your cookbook written with ease.   MORE ABOUT MAGGIE: Cookbook author, podcaster, and Registered Dietitian Nutritionist, Maggie Green, is the and owner of The Green Apron Company. The Green Apron specializes in culinary nutrition, food and nutrition writing, and recipe and cookbook development. As a professionally trained chef and registered dietitian, Green is a sought-after culinary nutrition expert and cookbook industry consultant. After a career in clinical dietetics and food service management, Green transitioned to the publishing industry as the editorial liaison for the 2006 edition of American's favorite cookbook the Joy of Cooking. As a food and nutrition writer, Green creates custom content for food, health, and wellness brands and cookbook authors. In 2018 Green founded the Cookbook Writers Academy, and offers online training and coaching for aspiring cookbook writers.   SOCIAL LINKS: Instagram  Facebook LinkedIn Twitter Website   FEATURED ON THE SHOW Learn more about Embody Academy and enroll today. Spots are limited, so don't delay! Grab a copy of the “How to Calculate Your Rate as an RD Entrepreneur”  Workbook   SUBSCRIBE, RATE & REVIEW on Apple Podcasts! Are you subscribed to the podcast? If you're not, I encourage you to do that today. You don't want to miss an episode, so Click here to subscribe on Apple Podcasts!

Today I had the pleasure of speaking with dietitian and cookbook writing coach, Maggie Green, all about how food and nutrition experts can actually get paid to write cookbooks. That's right. You don't have to spend any of your own money to get published if you know what you're doing. During this episode, Maggie and I walk you through the entire traditional publishing process from finding an agent, writing a proposal, getting paid an advance, creating and editing the cookbook and promoting it to the world. You'll learn exactly what publishers are looking for when offering cookbook deals and what you can do to help yourself stand out. So if the thought of publishing a cookbook has ever crossed your mind, this episode is going to be super enlightening. I hope you enjoy.

Hour 2 of The Drew Mariani Show on 8-27-21 Maggie Green, author of The Saint Monica Club, brings some wisdom to the table about praying for our loved ones and their conversions All show notes at Chaplet / Saint Monica and Conversions - This podcast produced by Relevant Radio

Hour 3 of The Drew Mariani Show on 8-18-21 Maggie Green, author of “The Saint Monica Club”  joins the show to talk about having the faith to continue praying for loved ones who have drifted spiritually. She says the best argument is your own good example. All show notes at Saint Monica - This podcast produced by Relevant Radio

As food bloggers, cookbooks are often on our radars. Many of us explore traditional publishing and self publishing but we ignore one path of publishing...getting paid to write a book. Luckily today's guest is the perfect person to help us out. I can't wait to learn from today's guest, cookbook editor, author and coach, Maggie Green. For more information and links for Traditionally Publishing Cookbooks with Maggie Green.

Do you dream of writing your own cookbook but don't know where to start? Do you wonder if you have what it takes to see your book on the same shelf as a book written by your favorite chef?Well, if so then you're in luck! Our guest today, Maggie Green is a cookbook coach and the owner of the Green Apron Company where she specializes in helping food and nutrition experts get paid to write cookbooks so they don't have to spend their own money to get published.As a former editor of the Joy of Cooking and a seasoned cookbook author herself, Maggie is an expert on all things cookbooks. She's definitely the go-to for practical cookbook writing advice and coaching.In this episode, Maggie shares the ins and outs of writing a cookbook, demystifies the publishing process, and gives her biggest tips on how to nail your next cookbook deal. Plus, she tells us how she took her niche and created an online program of her own.So, if you're ready to write your own cookbook and get paid to do it, then you'll absolutely want to tune into this episode.SUBSCRIBE, RATE & REVIEW:Did you learn something new? Do you want to hear more from experts like Maggie?  Then help The Experiential Table grow by subscribing, rating, and reviewing this podcast wherever you're tuning in!HELPFUL LINKS:Connect with Maggie Green on InstagramJoin The Experiential Table Facebook groupRead the Episode TranscriptGet to know Hidden Rhythm on Instagram

EP104: In this episode I got to chat with Maggie Green, owner of the Green Apron Company and host of the podcast Cookbook Love, learn all about her lifelong passion for cooking and how it transformed into a cookbook writing and coaching career. Maggie took her experience as a Culinary Dietitian and Cookbook Author to the next level when she decided to take the knowledge and lessons she'd learned along the way and help others create cookbooks - so she created the "Get Paid to Get Published" method and program. I loved hearing Maggie's back story about how she ended up working for the grandson of Irma Rombauer, the author of "The Joy Of Cooking" and the inspiring story of Irma. What I also found fascinating is what a wide variety of cookbook ideas there are and how publishers are always looking for good cookbooks so you don't have to spend your own money to self publish. What Maggie has done is a perfect example of how you can turn the wisdom gained from a career into a profitable online business that truly makes an impact in the world. Maggie is living her dream by doing what she loves and helping food and nutrition experts become published cookbook authors!!! To learn more about Maggie and her company, you can go to: Website: www.greenapron.com Instagram: www.instagram.com/greenapron Facebook: www.facebook.com/GreenApronCompany The Confident Cookbook Writer Facebook Group: www.facebook.com/groups/457460945007807/ If you'd like to connect or reach out to ME, you can find me at: Website: www.notyouraveragegrandma.com Facebook: www.facebook.com/LaurieColvinWright Instagram: www.instagram.com/not_your_average_grandma Youtube: www.youtube.com/c/NotYourAverageGrandma

First hour: news, saint of the day, Gospel of the Day, interview on the book "Finding Vigano" with Dr. Robert Moynihan. Who is the real Archbishop Vigano? Second Hour: breaking news, saint of the day, Gospel, Game Show, and interview Maggie Green on hope for fallen away family members.

Maggie Green shares some ideas from her KY Cookbook.

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I want to talk about the anatomy of a cookbook project. I think if you’ve tuned in to the past several episodes of the podcast, Behind The Scenes of a Cookbook…., you can see that there are many people involved in the production or “publishing” of a cookbook. And whether the cookbook is self- or traditionally- published, the book needs to be edited, designed, photographed, or illustrated, printed, promoted, marketed, distributed, and sold. But, even before those wheels are set in motion, the writer of the book has decisions to make. That’s what I want to talk about today. What are the steps to get to the point where you have a cookbook manuscript to edit and a publishing plan in place? I believe that a cookbook is the most profitable and portable way to share your recipes, stories, and solution. If you find yourself repeating yourself record yourself to replace yourself. A cookbook extends you and your message for your readers to their kitchens. And you don’t have to be there. And they don’t even have to know you for your book to help them. So what are the steps that someone who is thinking about writing a cookbook and getting it published need to do: Identify Goals for Publication: Why are you wanting to write your cookbook and who is your book for. Define Your Cookbook Concept: What is your cookbook about? What is your unique solution? Pick Your Path to Publication: How do you want to get your cookbook published? Build Your Author Platform: Where can your readers find you now? How can they get to know you better? Write a Cookbook Proposal or  Write a Cookbook Manuscript Query Agents or Publishers if you want to get traditionally published Sign a Contract and write your manuscript Stay committed. This is a long-game project with a finite end.  Share Your Book with your readers.      If you are ready to define your concept, build your platform, and write a cookbook proposal or a cookbook manuscript, I invite you to apply for the September 2020 Hungry For a Cookbook Mastermind Group.  Things We Mention In This Episode: Download a copy of the Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group

On this week’s episode of the Northeast Newscast, we are speaking with Maggie Green, public information officer with Public Works. Her role is to interface with the public and maintain transparent communication regarding the projects going on at Public Works. Prior to working with the city, Green was the education program director at BikeWalkKC. This week, Green discusses the mission and scope of Public Works, what the department is responsible for in the city, the current budget, a behind-the-scenes look at what goes into snow preparation and removal, an update on potholes and street resurfacing, and a look at Complete Streets.

Catholic Author Maggie Green on How to Wait, Hope, and Pray for your Fallen-Away Loved Ones by Jon Leonetti

Today's Topics: 1) Finding the Fallacy: Quoting out of context Meet the Early Church Fathers: Origen of Alexandria Part 2 2, 3, 4) Interview

Ken talks with Noelle Mering “Theology of Home: Finding the Eternal in the Everyday” (TAN Books) and Maggie Green “The Saint Monica Club: How to Wait, Hope, and Pray for Your Fallen-Away Loved Ones” (Sophia Institute Press). Noelle’s book is available at: https://www.tanbooks.com/index.php/theology-of-home-finding-the-eternal-in-the-everyday.html   Noelle’s website: https://www.noellemering.com/ and the website for the book is: https://theologyofhome.com/ Maggie’s […]

Maggie Green joins us on The Authors Unite Show! This episode is brought to you by Authors Unite. Authors Unite provides you with all the resources you need to become a successful author. You can learn more about Authors Unite here: https://authorsunite.com/ Thank you for listening to The Authors Unite Show! Tyler --- Support this podcast: https://anchor.fm/authorsunite/support

Just in time for closing weekend! E Scott Levin explains his workout (napping) regimen, Phil Meyer's voice is a baboon, Matthew Ian Welch keeps the Mikado secret safe, and Maggie Green drops absolute stunners in lightning round. The 2019 run of the Mikado is sold out, but you can catch our recorded livestream at https://youtu.be/tE1FxIjubM0 Subscribe to POPeracast and POP on YouTube to get notified about all future POP awesomeness!

Hello and Happy 4th of July. Welcome to another episode of the podcast. Today we are talking about barbecue! Barbecue and July 4th go hand in hand. On this episode of the podcast I talk about how our family is connected to a long-standing barbecue tradition, the difference between grilling and barbecue, some favorite barbecue cookbooks in my collections, and a recipe for Sweet Bourbon Baked Beans from the Kentucky Fresh Cookbook. Sweet Bourbon-baked BeansMakes 12 servings From Kentucky Fresh Cookbook by Maggie Green. I use vegetarian baked beans, but any variety of canned pork (baked) and beans works fine. To make without the bourbon, use 1/2 cup vinegar. 1/2 pound (8 ounces) bacon, cut into 1/4-inch thin strips 3 cups canned vegetarian baked beans (one 28-ounce can) 1 1/2 cups cooked or canned baby lima beans, drained (one 15-ounce can) 1 1/2 cups cooked or canned butter beans, drained (one 15-ounce can) 1 1/2 cups cooked or canned red beans, drained (one 15-ounce can) 1 large onion, chopped (about 2 cups) 3/4 cup brown sugar 1/4 cup Kentucky bourbon 1/4 cup apple cider vinegar 1/2 teaspoon dry mustard powder   Place bacon strips in a large skillet over medium heat. Stir and cook until crisp. Remove bacon to drain on a paper-towel-lined plate. Pour all of the bacon grease out of the skillet except for about 2 tablespoons. Meanwhile, preheat the oven to 350°F. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Stir together the baked beans, lima beans, and red beans in the prepared dish. In the bacon grease, cook the onions over medium heat until golden, about 10 minutes. Add the brown sugar, bourbon, and vinegar, stirring to dissolve the sugar and scrape any brown bits off the bottom of the skillet. Let cook for 1 minute. Pour the bourbon-sugar sauce over beans and stir to combine. Sprinkle with crisp bacon bits. Bake for 1 hour until bubbly and the juice has thickened. Listen to Episode 44 below  Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Smokestack Lightning by Lolis Eric Elie Smoke and Spice by Cheryl Alters Jamison and Bill Jamison The Kentucky Barbecue Book by Wes Berry Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Learn about Kentucky's rich culinary heritage with Amy and guest Maggie Green.

In the latest from our commentary series, reporter Maggie Green remembers the day an unwelcome guest introduced her to her best friend.

About 150 years ago, we settled on one technology for most of our streets: asphalt. But this combination of tar and gravel isn’t perfect. Harsh New York City winters leave boulevards battered, cracked and full of potholes every year. And the city has to pay hundreds of millions of dollars to repave those streets. Maggie Green asks engineers how to make the best of a bumpy road.

National and International News for Friday, April 12, 2019.

The measles outbreak that started last fall isn’t going away any time soon. As the number of cases continues to grow, city and state officials are trying anything to stop the spread. Maggie Green learns the history of how people tried to combat the measles in New York City, came close to getting rid of it and why it came back.

Here in New York, it’s hard to see stars in the sky, especially the stars that are really, really far away--the ones in distant galaxies. And someday, we may not be able to see them at all. That’s according to new research from the University of Michigan. Maggie Green explains.

In this week's edition of the 41 Files Kansas City Podcast, host Taylor Hemness and reporter Sarah Plake talk Kansas City's battle against potholes following a rough winter. Kansas City, Missouri Public Works Department spokesperson Maggie Green joins the podcast to talk about how the city is dealing with the issue. Produced by Sam Hartle. See omnystudio.com/listener for privacy information.

There are about 1.4 million transgender Americans, but last month, the Trump administration leaked its proposal to redefine gender as what is listed on a person’s birth certificate. Now, New York City officials are stepping up to provide assistance for transgender residents. Maggie Green asks transgender advocates if the city is doing enough, and how to further the conversation.

Maggie Green, Evie Banuelos, and Carson Gilmore talk about what happens behind the scenes at POP.  Get your tickets to La traviata at Thorne Hall of Occidental College October 27 and 28!

In this bonus episode, Maggie Green talks about her journey with cookbooks as a reader, buyer, collector, writer, and now as a podcast host that celebrates cookbook readers, buyers, collectors, and clubs. 

In this introductory episode to the Cookbook Love Podcast, cookbook author, editor, and coach Maggie Green shares her vision, mission, and goals for the show. In addition to this Maggie shares how to connect with the Cookbook Love Podcast Community, as well as how to access show notes for each episode.  Cookbook Love Podcast Facebook Group Cookbook Love Podcast Show Notes Cookbook Love Podcast on Instagram Green Apron on Instagram

Maggie Green shares history about Kentucky cuisine and more from her Kentucky Cookbook.

Join us this week as we welcome Karen Campbell and Maggie Green from Bike Walk KC. Their mission is to redefine our streets as places for people to build a culture of […] The post Every Woman – 20180428 – Bike Walk KC appeared first on KKFI.

Food and nutrition expert Maggie Green is the owner of The Green Apron Company. The Green Apron specializes culinary nutrition, food and nutrition writing, and recipe and cookbook development. Maggie is a registered and licensed dietitian. After a career in clinical dietetics and food service management; Maggie launched her own business, The Green Apron Company. As a personal chef, Maggie cooked privately for over 100 clients in the greater Cincinnati area. In 2001, she successfully transitioned her work to the publishing industry. As a cookbook editor, Maggie edited the Joy of Cooking (2006) and BakeWise (2008). As a food and nutrition writer, Maggies’s experience includes writing for Humana’s Active Outlook Program and their award-winning HAO Magazine, as well as a seven-year stint as a food writer for a local newspaper, Inside Your Town. As an author, Maggie wrote her first cookbook, The Kentucky Fresh Cookbook, in 2011. Published by University Press of Kentucky, Kentucky Fresh explores seasonal cooking and regional foods of Kentucky. In 2016, Maggie wrote her 2nd cookbook, Tasting Kentucky: Favorite Recipes from the Bluegrass State. Tasting Kentucky showcases 100 recipes from restaurants and inns all across the state of Kentucky. Maggie's third and fourth cookbooks, Essential Pantry and Essential Plant-Based Pantry will be published in 2018 and are sure to change the way home-cooks think and feel about cooking as they streamline their pantry and simplify their meals. As a professionally trained chef and registered dietitian, Maggie is a sought-after culinary nutrition expert, food and nutrition writer, recipe developer, and cookbook industry consultant. In 2012 Maggie launched Cookbook Camp. Cookbook Camp offers individual and group coaching programs for aspiring cookbook authors. She is a member of the Academy of Nutrition and Dietetics as well as the International Association of Culinary Professionals. Maggie lives in Ft. Wright, Kentucky with her husband, the best male cook she knows. They have three children and a shaggy dog, also named Maggie, who all enjoy sharing time in the kitchen and around the table.

Food and nutrition expert Maggie Green is the owner of The Green Apron Company. The Green Apron specializes culinary nutrition, food and nutrition writing, and recipe and cookbook development. Maggie is a registered and licensed dietitian. After a career in clinical dietetics and food service management; she launched her own business, The Green Apron Company. As a personal chef, Maggie cooked privately for over 100 clients in the greater Cincinnati area. In 2001, she successfully transitioned her work to the publishing industry. As a cookbook editor, Maggie edited the Joy of Cooking (2006) and BakeWise (2008). As a food and nutrition writer, Maggie's experience includes writing for Humana’s Active Outlook Program and their award-winning HAO Magazine, as well as a seven-year stint as a food writer for a local newspaper, Inside Your Town. As an author, Maggie wrote her first cookbook, The Kentucky Fresh Cookbook, in 2011. Published by University Press of Kentucky, Kentucky Fresh explores seasonal cooking and regional foods of Kentucky. In 2016, Maggie wrote her 2nd cookbook, Tasting Kentucky: Favorite Recipes from the Bluegrass State. Tasting Kentucky showcases 100 recipes from restaurants and inns all across the state of Kentucky. Maggie's third and fourth cookbooks, Essential Pantry and Essential Plant-Based Pantry will be published in 2018 and are sure to change the way home-cooks think and feel about cooking as they streamline their pantry and simplify their meals. As a professionally trained chef and registered dietitian, Maggie is a sought-after culinary nutrition expert, food and nutrition writer, recipe developer, and cookbook industry consultant. In 2012 Maggie launched Cookbook Camp. Cookbook Camp offers individual and group coaching programs for aspiring cookbook authors. She is a member of the Academy of Nutrition and Dietetics as well as the International Association of Culinary Professionals. Maggie lives in Ft. Wright, Kentucky with her husband, the best male cook she knows. They have three children and a shaggy dog, also named Maggie, who all enjoy sharing time in the kitchen and around the table.

Join Caliph and Jamese as they discuss the Mid-Season Finale of Fear the Walking Dead “Shiva” and also the dynamic duo go to the

Join Caliph and Jamese as they discuss the Mid-Season Finale of Fear the Walking Dead “Shiva” and also the dynamic duo go to the