Podcast appearances and mentions of Martha Stewart

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Chloe Sexton didn't plan on becoming a mom—or a business owner shipping massive cookies across the country. But life has a way of rewriting the script. When Chloe's mother was diagnosed with brain cancer and later became pregnant, Chloe stepped up to help raise her baby sister, Charlotte. Years later, that unexpected bond transformed into guardianship. And just as Chloe was navigating pregnancy, job loss, and grief, she found herself baking cookies in her Memphis kitchen—cookies that would soon go viral.What started as a hobby turned lifeline, Chloe's love for Martha Stewart-level baking evolved into a full-fledged company: Chloe's Giant Cookies, a now-booming bakery known for its decadent, oversized treats. With the support of her husband and family, Chloe grew her business into something extraordinary—all while documenting her grief, parenting, and advocacy on TikTok. From mixing dough to managing loss, Chloe shares how authenticity became her superpower.This episode of A Fresh Story is a heart-wrenching and heartwarming look at what happens when you grieve out loud, raise a family that wasn't part of the plan, and build a business that nourishes not just others—but your own healing. Chloe reminds us that family is what you make it, and sometimes the best fresh starts come with a side of cookies.

INTRO (00:23): Kathleen opens the show drinking a Dead Parrot Salted Lime Light Lager from Florida Avenue Brewing Company.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   COURT NEWS (18:43): Kathleen shares news that Queen Cher celebrated her 79th birthday, Dolly Parton is releasing a line of Southern inspired frozen meals, Snoop Dogg & Martha Stewart won an Emmy for their 2024 Olympic coverage, Stevie Nicks turns 77 years old, and Jelly Roll has vowed to pledge $20M to build a dog shelter in Tennessee.    TASTING MENU (5:03): Kathleen tastes Simply Doritos White Cheddar Nacho chips, Chocolate Covered Pretzel Oreos, and Albanese Gourmet Gummy Bears.    UPDATES (37:21): Kathleen shares updates on Belichick's girlfriend being kicked out of a Nantucket party, Meghan Markle inks a reduced deal with Netflix,    HOLY SHIT THEY FOUND IT (43:01) : Kathleen reveals the discovery of the secret of what happened to America's “lost colony” of Roanoke.   FRONT PAGE PUB NEWS (45:45) : Kathleen shares articles discussing Brits who scaled Everest using anesthetic gas, Bigfoot is spotted in a Michigan swamp, the “Bubblehead family” is a St. Louis urban legend, Buc-ee's has broken ground in Arizona, Pop-Tarts is releasing 6 new summer products, the US Treasury will stop producing new pennies at the end of the year, the Canadian province of Alberta is looking to secede from the country, 17 members of a cartel kingpin's family were escorted into the US by the current administration, Taco Bell is entering Ireland, and Ticketmaster implements up-front ticket pricing.    STUPID TOURIST OF THE WEEK (50:07): A Florida man is gored by a Yellowstone bison, and a Russian tourist dies while leaning out of a train to take a selfie.    WHAT ARE WE WATCHING (27:58): Kathleen recommends watching “Earnhardt” on Prime Video, “Untold: The Fall of Favre” on Netflix, “Sirens” on Netflix, and “Jamestown” on Prime.    FEEL GOOD STORY (1:13:43): Kathleen reads about how teddy bears got their name. 

If your thoughts bounce from “she's rude” to “they're amazing” in the same breath, you're not alone. But this pattern messes with your brand—and your ability to trust your own mind. In this episode I discuss:Why constant mental flip-flopping kills your strategic edgeThe hidden cost of narrating everyone else's behaviorHow to rewire your brain for clarity, confidence, and leadership presenceSupport the showJill Griffin, host of The Career Refresh, delivers expert guidance on workplace challenges and career transitions. Jill leverages her experience working for the world's top brands like Coca-Cola, Microsoft, Hilton Hotels, and Martha Stewart to address leadership, burnout, team dynamics, and the 4Ps (perfectionism, people-pleasing, procrastination, and personalities). Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

This week, Dani & JRob discuss: (4:29) High Schoolers Going Big for Prom (7:06) Why being a Homemaker is An Important Career, Martha Stewart, Rachel Ray (7:53) Why Going on Dates and Courting Is Important (24:56) Kai Cenat's Streamer University Thoughts, Funny Marco, Agent 00, DDG, Funny Mike (33:22) Kid Cudi Testifying on Diddy Trial, Cassie Relationship, Home Invasion & Car, Armon Wiggins Coverage (46:35) GloRilla's New Nose Job (55:18) Megan Thee Stallion Unfollows GloRilla for Tory Lanez IG Post (1:01:29) Remy Ma, Papoose & Claressa Shields (1:08:02) Forever on Netflix Review

In this episode of Dawnversations with Anthony, we dive into the world of celebrity scandal and public downfall. From household names like O.J. Simpson and Bill Cosby to surprising figures like Martha Stewart and beyond, we reflect on some of the most jaw-dropping "falls from grace" in pop culture. With our usual blend of humor and honesty, we talk about how these moments shaped public perception, the toxic media frenzy that followed, and how we personally reacted when some of our favorite stars shocked the world.Join us for a conversation that's part nostalgic trip, part cultural critique—and all Dawnversations.

On this week's episode, host Caryn Antonini is joined by the very talented, Darcy Miller, founder of Darcy Miller Designs, a boutique creative studio in New York City. Darcy is an author, illustrator, crafter and creative visionary, who began her career working at Martha Stewart Living and was quickly tapped for her creative talents, becoming one of the founding editors at Martha Stewart Weddings. After some 30 plus years in editorial at Martha Stewart, Darcy stepped out to begin her next chapter as a Celebration Expert, where she has been inspiring people to create meaningful celebrations, whether big or small, through her inventive crafting, personalized parties, baking ideas, whimsical designs and so much more. She also offers a bespoke consulting service, dubbed Celebrate Everything, with a vision and mission to help people celebrate life's most important moments.For more information on our guest:darcymillerdesigns.com | @darcymillerCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this episode of The Career Refresh, I talk with Eric Gillin—an executive who's held just about every role in media: editor, product lead, head of sales. He calls himself “professional putty,” and he's not wrong.We cover:How to drive influence without a formal titleHow to lead teams through turbulence and build trustWhy chasing the right problems beats chasing promotionsShow GuestFor over 20 years, Eric Gillin has been a force inside legacy media—driving innovation at Condé Nast, Hearst, Maxim, Discovery, and beyond. He's partnered with over 100 editors-in-chief, from David Granger to David Remnick, to launch digital products that moved the needle.He's done nearly every media job out there—writing for Esquire, interviewing celebrities at Maxim, hosting a podcast at 23, launching a dozen apps at Hearst, creating the viral Bon Appétit video strategy, and becoming the first person to run Condé Nast's U.S. ad sales team.Support the showJill Griffin, host of The Career Refresh, delivers expert guidance on workplace challenges and career transitions. Jill leverages her experience working for the world's top brands like Coca-Cola, Microsoft, Hilton Hotels, and Martha Stewart to address leadership, burnout, team dynamics, and the 4Ps (perfectionism, people-pleasing, procrastination, and personalities). Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

How do you feel about this?See omnystudio.com/listener for privacy information.

The JB and Sandy Show, May 15, 2025Selma Hayek's appearance on the cover of the Sports Illustrated Swimsuit 2025 issue.Representation of older women in media and its significance.The impact of age diversity in modeling and media.Personal anecdotes about jury duty experiences.The jury selection process and its challenges.Reflections on aging and changing perceptions of age in television history.Nostalgia for iconic TV shows and their portrayal of age.Discussion of the legal system and the importance of civic duty.Humor and light-hearted commentary on the realities of court trials.The value of participating in the judicial process and its community impact.

As team leaders, we need to understand what prevents burnout, understand work styles, and build thriving teams by creating environments where everyone can succeed, from the ultra-resilient to the highly sensitive.This episode breaks down the “Dandelion-Orchid Theory” and what it means for your career, leadership style, and how you handle stress. You'll learn:Why “one-size-fits-all” leadership leads to burnoutThe subtle signs your team is struggling—even if they say they're fineHow to support both high-achievers and deep-feelersSupport the showJill Griffin, host of The Career Refresh, delivers expert guidance on workplace challenges and career transitions. Jill leverages her experience working for the world's top brands like Coca-Cola, Microsoft, Hilton Hotels, and Martha Stewart to address leadership, burnout, team dynamics, and the 4Ps (perfectionism, people-pleasing, procrastination, and personalities). Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

When comedian Iliza Schlesinger joined me for what was supposed to be a simple crafting session, we quickly discovered that neither of us possesses Martha Stewart-level skills—and that's perfectly okay. Between failed paint pours and questionable attempts at "art," our conversation evolved into something far more valuable than the lopsided trivets we created.Perhaps the most refreshing aspect of our conversation was dismantling the guilt associated with self-care. Iliza's philosophy resonated deeply: "I don't believe in guilt. I think you just do things because you need to do them." This permission to prioritize yourself without apology feels revolutionary in a culture that expects women to put themselves last.Join us for laughter, surprisingly deep insights, and the liberating reminder that sometimes the most meaningful connections happen when we stop striving for perfection and simply enjoy the creative process, whatever the outcome.To watch the segment with Iliza Schlesinger and Sabrina, The Sabrina Soto Show: https://www.sabrinasoto.com/the-sabrina-soto-show/Connect with Sabrina on Instagram:https://www.instagram.com/sabrina_sotoConnect with Iliza Schlesinger here:https://iliza.com/Iliza Schlesinger on Instagram:https://www.instagram.com/ilizas/

If there's someone that has good taste (on and off the plate) - it's Meredith Hayden. Today I'm joined by chef, content creator, and newly published author behind Wishbone Kitchen to talk about her much-anticipated cookbook, how her personal style influences her cooking, and her go-tos in the kitchen and beyond. She also shares her thoughts on the state of food media, what it means to be an influencer in 2025, and of course... Martha Stewart.Follow Meredith on Instagram https://www.instagram.com/wishbonekitchen/ and on TikTok https://www.tiktok.com/@wishbonekitchen?lang=enShop Meredith's new cookbook here https://wishbonekitchen.com/cookbook/Find your forever pieces @jennikayne and get 15% off with promo code LIV at https://www.jennikayne.com/LIV! #jennikaynepartnerLove the show? Follow us and leave a review on Apple Podcasts and Spotify. To watch this episode, head to YouTube.com/@LivvPerezFor more behind-the-scenes, follow Liv on Instagram, @LivvPerez, on TikTok @Livv.Perez, and shop her closet here https://shopmy.us/livvperezSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A podcast for campers, glampers and everyone in between! Pack your cutest flannel and prepare to wander into the rustic summer retreat of your dream! Welcome to Camp Wandawega!This incredible retreat located just north of the border in Wisconsin has it all- a private lakefront, hiking trails, and the most Instagramable accommodations even Martha Stewart couldn't have designed herself. With roots in Prohibition and the Catholic Church, its location has many a tale to tell (if only walls could talk are we right)?!Luckily, we met Tereasa Surratt, Co-Owner of Camp with her husband David, and she does an amazing job telling just a pinch of the camps's storied past! From cozy cabins to traditional tents, there is an accommodation for every vibe. Learn about them and the many outdoor activities you and your guest can indulge in during your vacation.Learn from Tereasa why it's so important to unplug and unwind, especially for the many creatives who come to the resort each year!Tereasa also shares some updates on her newest project the “Bureau of Tourism” in West Town and we find out about their bourbon with CH Distillery, a past guest on the show!We end with rapid campfire, discovering Tereasa's favorite camp scent and how she likes her s'mores! BOOK & INFO: https://wandawega.com/SOCIAL: https://www.instagram.com/campwandawega/?hl=en

Kylie and Timotheè, aka my Shaylas, made their first red carpet debut together. And no it wasn't at the Met Gala. This is a big deal for me. ACL Festival has been announced and is almost sold out. Some of the headliners include Hozier, Doja Cat, Sabrina Carpenter and Doechii. Comedian Nate Bargatze has a new book out called "Big Dumb Eyes". Liam Payne's estate went to his ex Cheryl, but it's not a bad thing. Netlix is getting a new look. The company is rebranding their homepage making it more user friendly and quicker to navigate. Brava has announced the revival of some old shows and the beginning of 2 new shows. It also said that RHONY is not over, just on hold. Looks like we will be seeing Sandra and Nicole back on the screen together. We got official confirmation that Practical Magic 2 is coming out next September. The Utah Hockey Club has chosen their official name and while I like it, I also have some questions. Lorde and Benson Boone have both announced tours this year. Maren Morris has a new album out called Dreamsicle. After the success of her documentaries, Martha Stewart is re releasing her first book. She said she has reached a younger generation and wants to share her knowledge of homemaking with them. Shark Tank's Barbara Corcoran is selling her beautiful New York penthouse. She said she would never sell it but her and her husband are looking for a place that is easier to get around. And lastly, High School Musical 2's soundtrack has reached 1 billion streams on Spotify. Thanks for listening!

Its Seeking Sunday! Happy Mothers day to all of you divas. Ben here, today Jacques, Hesse, and I guess what the new pope's vibe is (we recorded 10 minutes after the news was announced) spill some upstate tea about Martha Stewart and a 100 year old succulent, call Sniffies, and read some celebrity blind items.

On Today's Menu:

Martha Stewart was recently interviewed and she said there was only one thing that was served to her for dinner that she refused to eat.

Feeling awkward about networking? You're not alone. In this episode, I'll show you how to reach out with clarity, confidence, and strategy—without feeling like you're begging for help. In this episode: Why networking isn't about the “perfect ask”—it's about being a decent human.The secret incentive no one tells you about: referral bonuses.One ask. One click. One shot (but not in the way you think).Support the showJill Griffin, host of The Career Refresh, delivers expert guidance on workplace challenges and career transitions. Jill leverages her experience working for the world's top brands like Coca-Cola, Microsoft, Hilton Hotels, and Martha Stewart to address leadership, burnout, team dynamics, and the 4Ps (perfectionism, people-pleasing, procrastination, and personalities). Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

Last week we described the hiring team to be led by the VPHR for a manufacturing company. We can say that the company custom designs, fabricates, and installs outer glass walls for office buildings throughout the U.S. The hiring team includes Dick Cheney, CFO; Nancy Pelosi, VP General Counsel; Martha Stewart, VP of Marketing; Snoop Dogg, VP of Sales; Bill Clinton, CFO; and Anne Richards, Plant Manager. They have established the job specifications and will each interview a candidate that was sourced by an executive search firm. Our show will focus on one of the interviews conducted by Soop Dogg, the VP Sales. Watch https://youtu.be/hvgGS2F1swM

Last week we described the hiring team to be led by the VPHR for a manufacturing company. We can say that the company custom designs, fabricates, and installs outer glass walls for office buildings throughout the U.S. The hiring team includes Dick Cheney, CFO; Nancy Pelosi, VP General Counsel; Martha Stewart, VP of Marketing; Snoop Dogg, VP of Sales; Bill Clinton, CFO; and Anne Richards, Plant Manager. They have established the job specifications and will each interview a candidate that was sourced by an executive search firm. Our show will focus on one of the interviews conducted by Soop Dogg, the VP Sales. Watch https://youtu.be/hvgGS2F1swM

It used to be that making documentary films meant taking a vow of poverty (and obscurity). The streaming revolution changed that. Award-winning filmmaker R.J. Cutler talks to Stephen Dubner about capturing Billie Eilish's musical genius and Martha Stewart's vulnerability — and why he really, really, really needs to make a film about the New York Mets. SOURCES:R.J. Cutler, filmmaker. RESOURCES:Fight for Glory, documentary (2025).Martha, documentary (2024)."Reality Check: The Boom—or Glut—in Streaming Documentaries Has Sparked a Reckoning Among Filmmakers and Their Subjects," by Reeves Wiedeman (Vulture, 2023)."Inside the Documentary Cash Grab," by Mia Galuppo and Katie Kilkenny (The Hollywood Reporter, 2022).Billie Eilish: The World's a Little Blurry, documentary (2021). EXTRAS:“Ari Emanuel Is Never Indifferent,” by Freakonomics Radio (2023).

Jackie wants to watch current TV, but she's trapped in the early 2000's Housewives reality and MJ really has no reason to exist now that 'The Baldwins' are done...at least until 'Secret Lives of Mormon Wives' comes back. While discussing how there's nothing to watch (except 'Andor'), they realize there's actually a couple reality shows dropping including 'Polyfamily' (a listener has written in with regards to how TLC might not give it the best edit) and a new 90 Day dating reality show! Speaking of TLC reality shows, there's now ANOTHER set of Australian identical twins that speak at the same time like healthy adults do. Jackie's ready to blast past aaaaalllll that celeb goss' to give praise to the hero we all need (except he shouldn't have done it in a school zone, come on dude). Raven-Symoné had Nick Cannon on her podcast where she basically just brags about being rich and Nick Cannon confirms he's got them danglers insured for TOO MUCH, which callin' all BALL LAWYERS for the logistics on insuring them testies. Haley Joel Osment got drunk and started screaming antisemitic slurs, bloated corpse Mickey Rourke releases gases to let 'Big Brother' know that they should have KNOWN what they were getting into when hiring him and is SUEING because they hurt HIS snowflake feelings, JoJo Siwa dumped her girlfriend at the after party for 'Celeb Big Brother UK', Vinny Guadagnino is gross but he said he made a ton of money being a Chippendales dancer, Martha Stewart did Martha when asked about Meghan Markle's new show, MJ hears the critics on making fun of Meghan Markle....but they're still gonna do it, Jackie has finally learned that money can't buy ya class, elegance is earned. Jackie watched the movie 'Street Trash', and MJ had a blast watching 'Black Bag' in the THEATRE, Jackie has some reflections on if it's aliens OR space that scares her more, the first episode of the current season of 'Black Mirror' is DEVASTATING, MJ started watching 'You' again, Jackie says the new season of 'Last of Us' is vvvv good, MJ just learned they share the same wedding anniversary (happy anniversary!) with Tom Hanks and Rita Wilson, Robert De Niro's daughter just transitioned and he's showing his support, the headlines are now full of celeb parents doing typical parenting things like Serena Williams teaching her kid about allowances and stuff, Beyoncé's rarely seen itty bitty son showed up at her Cowboy Carter tour, and SO MUCH MORE!!! Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast  Subscribe to SiriusXM Podcasts+ to listen to new episodes of Page 7 ad-free.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

Fan reaction from Maple Leaf Square. Martha Stewart has never ordered food to her house. The top countries for Expats 

Welcome back to The Snack – a lighter serving of Girls Gotta Eat. This week, we're talking about: Martha Stewart's Uber Eats controversy  The Academy now has to watch all nominated films Eagles' White House visit & Jalen Hurts skipping Bill Belichick being whipped by his 24yo girlfriend Cowboy Carter tour kickoff  Our post-Stagecoach hang with Jelly Roll  Vanderpump Villa and The Valley  Headlines: Travis Kelce unfollowing Ryan Reynolds, new Golden Bachelor, and Gwyneth Paltrow eating carbs Follow us on Instagram @girlsgottaeatpodcast, Ashley @ashhess, and Rayna @rayna.greenberg. Visit girlsgottaeat.com for more. Thank you to our partners this week: Aura Frames: Get $35 off and free shipping on the Carver Mat frame at https://auraframes.com with code GGE. Nutrafol: Get $10 off any order and free shipping when you subscribe at https://nutrafol.com with code GGEGIFT.

#Beyoncé turns her tour into a family affair with #BlueIvy and #RumiCarter stealing the spotlight! Plus, #ChristieBrinkley exposes the jaw-dropping way she discovered her ex's affair.

Download my free guided meditation audio bundle here: https://thewellnessengineer.com/audiobundle   Vibrant Blue Oils is giving the Wellness by Design audience in Canada and the US nearly 60% off the Parasympathetic blend. Go to thewellnessengineer.com/vbo   Did you know that your hormones could be at the root of your chronic health challenges—and you might not even realize it? Join me and my guest, Dr. Aimee Duffy, to learn more about the hidden hormonal imbalances that could be fueling your fatigue, brain fog, and flare-ups in surprising ways. Discover how tuning into your body's deeper signals might unlock the missing link in your healing journey that you've been searching for.   In this episode you'll learn: ⏰ 05:15 - Conventional vs. integrative approach to women's hormones  ⏰ 14:18 - The interplay of cortisol, hormones and adrenals  ⏰ 21:02 - Saliva testing for cortisol and how to find a functional practitioner  ⏰ 22:44 - The connection between hormones, inflammation and chronic health conditions ⏰ 34:36 - The connection between hormones and cognitive decline  ⏰ 41:11 - Why you need more nitric oxide and how to get it ⏰ 46:22 - The ONE thing you can do to activate self-healing Check out Dr. Aimee Duffy's Bio: Dr. Aimee Duffy is a renowned expert in functional hormone health, dedicated to helping women break free from the health challenges that hold them captive. She began her medical career in 2006 as a board-certified Family Practice physician, treating a broad range of patients and in 2007, she joined a thriving ob/gyn practice. By 2008, she realized that many of her female patients needed more than conventional medicine could offer. Fueled by a passion to provide deeper, more comprehensive care, she opened Carolina Integrative Medicine, a practice dedicated to whole-person wellness, empowering women to reclaim their health and vitality.   Dr. Duffy is also the #1 best-selling author of “Normal Doesn't Have Side Effects” and “Why Can't She See Me?” and an award-winning speaker at prestigious venues like the Harvard Club of Boston, CNN Center, Nasdaq, and Carnegie Hall. She has shared the stage with Martha Stewart, Suzanne Somers, and Dr. Oz and frequently appears on ABC, NBC, CBS, and FOX. As a Expert in Functional Hormone Health, Dr. Duffy educates medical professionals on the latest advancements in functional medicine as well as mentorship in business optimization for healthpraneurs.   Finding work-life balance in the multitudes, Dr. Duffy is a proud mom of four daughters, a tennis champion, retreat host, and the President of the North Carolina Integrative Medical Society.  Her mission is simple: to empower women to reclaim their freedom, to feel vibrant, energized, and fully alive!   Dr. Aimee Duffy's gift and link: How To Boost Gut Health Naturally - This is a 10-part video series that will give you an eye-opening look at why you've likely had trouble achieving your health goals so far (and why your current approach is keeping you stuck!). Enjoy the free mini-course here: https://go.carolinaintegrativemedicine.com/minicourse    Connect with Dr. Aimee Duffy: Website: https://carolinaintegrativemedicine.com/  Facebook: https://www.facebook.com/aimee.duffy.148  Instagram: https://www.instagram.com/aimeeduffymd/  LinkedIn: https://www.linkedin.com/in/dr-aimee-duffy-59111661/ TikTok: https://www.tiktok.com/@aimeeduffymd YouTube: https://www.youtube.com/@dr.aimeeduffy5643    ***** Hi there! I am Jane Hogan, the Wellness Engineer, and the host of Wellness By Design. I spent 30 years designing foundations for buildings until the pain and inflammation of rheumatoid arthritis led me to hang up my hard hat and follow my heart. Now I blend my backgrounds in science and spirituality to teach people how to tap into the power of their mind, body and soul. I help them release pain naturally so they can become the best version of themselves.    Wellness By Design is a show dedicated to helping people achieve wellness not by reacting to the world around them but by intentionally designing a life based on what their own body needs. In this show we explore practices, methods and science that contribute to releasing pain and inflammation naturally.   Learn more at https://thewellnessengineer.com   Would you like to learn how to release pain by creating more peace and calm?  Download my free guided meditation audio bundle here: https://thewellnessengineer.com/audiobundle   Connect with Jane:  Facebook: https://www.facebook.com/JaneHoganHealth/ Instagram: https://www.instagram.com/janehoganhealth  

Topics: Matt locked a girl in the closet in high school, Love on the Spectrum, Tay paid to get into the wrong nightclub, Nicole is furious with Matt over Keegan's bad haircut, Travis Kelce unfollowed Ryan Reynolds, the Justin Long Mac/Dell debate, Bill Belichick's girlfriend shuts down question about how they met during interview, Uber Eats spokeswoman Martha Stewart admits she's never ordered food delivery, Matt got his first colonoscopySponsors:Quince: Go to Quince.com/taylor for free shipping on your order and three hundred and sixty-five-day returnsArya: Visit arya.fyi and use code TAYLOR for 15% off todayProlon: Visit ProlonLife.com/TOT to claim your 15% discount and your bonus giftMint Mobile: Get your summer savings and shop premium wireless plans at MINTMOBILE.com/TAYLORProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Chuck the Freak talk about Dave getting startled by one of his neighbors, the dumbest reasons people have become famous in the US, update on deadly boat crash, teen girls run over by lifeguard at the beach, shoplifter in stolen U-Haul runs guy over, update on the Brinks truck that lost money, blackout in Spain causing chaos, Shilo Sanders signs with new agent, NBA playoffs, NHL playoffs, Washington Nationals pups at the park night on same night as fireworks, tennis instructor suing driverless car company for driving off with his equipment, 100 meter dash 80 and over, Diddy defense says he was wasted when he abused people, Travis Kelce unfollowed Ryan Reynolds over Taylor’s involvement in Blake Lively lawsuit, guy with small talk show in Maine has David Letterman as final guest, rumors of a Golden Girls reboot with Tina Fey are fake, Martha Stewart admits she has never used Uber Eats, foot perv comes to open houses to touch real estate agents’ feet, pizza shop worker accused of secretly taping people in bathroom, stranger keeps sneaking into family’s home to use pool, bank robber, woman throws box of cookies to fend off a bear, man crawled into croc enclosure for selfies, nurse created OnlyFans content while on duty, man standing in his underwear in NYC to raise money for engagement ring, student rescued from same mountain twice, police officer stopped boat that was going 45mph after driver was thrown from boat, man stole co-worker’s cellphone and sent her nudes to his phone, couple arrested for string of chicken thefts, man receives Neurolink implant, Jawbreaker candy breaks woman’s jaw, what artificial dyes are being replaced with, jalapenos are less spicy than they used to be, pigs, and more!

Seth takes a closer look at President Trump arresting judges, disappearing U.S. citizens, detaining students for their political opinions, defying Supreme Court orders and more.Then, Martha Stewart talks about what sets Yes, Chef! apart from other cooking shows, writing her 101st book on gardening tips for people of all skill levels and getting her ATV stuck in mud while showing friends a pond she renovated.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Taylor Swift and Blake Lively’s once-legendary friendship is now at an all-time low, with collateral damage spilling into Swift’s romance with Travis Kelce. Despite Billy Ray Cyrus making his romance with Elizabeth Hurley official Miley Cyrus has yet to speak directly to her dad’s new flame. Martha Stewart confesses that she has never once ordered food delivery in her entire 83 years on Earth. Rob’s best pal Delaina Dixon from DivaGalsDaily's joins him today. Don't forget to vote in today's poll on Twitter at @naughtynicerob or in our Facebook group. See omnystudio.com/listener for privacy information.

From opera student to comedy icon to Broadway belter, Ana Gasteyer's career has been anything but ordinary. In this candid conversation, Ana opens up about her winding path through improv comedy, the creative chaos of Saturday Night Live, and why live performance continues to mean so much in a media-saturated world. She shares the real backstage realities of SNL's 50th anniversary, the challenges of being taken seriously as a vocalist after finding fame through sketch comedy, and how she's now channeling everything she's learned into writing two musicals. Ana also dives into what motivates her today, how she stays grounded while juggling career highs and creative fears, and why collaboration with longtime friends keeps her energized. Plus, she shares hilarious stories about surviving technical disasters onstage, her love for Christmas, and why hard work always seems to pay off — even when the path looks nothing like you planned. Ana Gasteyer is an actress, singer, and comedian known for her six-season run on Saturday Night Live, where she originated beloved characters like Martha Stewart, Margaret Jo of NPR's Delicious Dish, and one-half of the Culps alongside Will Ferrell. On Broadway, she starred as Elphaba in Wicked, Mrs. Peachum in The Threepenny Opera, and most recently Queen Aggravain in Once Upon a Mattress. She is also a celebrated jazz vocalist with albums including Sugar & Booze, and has starred on screen in Suburgatory, American Auto, Wine Country, and more. Connect with Ana Instagram: @anagasteyer TikTok: ⁠@anagasteyer⁠ Twitter/X: ⁠@AnaGasteyer⁠ Stream the Once Upon a Mattress cast album everywhere you listen to music, or get the CD here Connect with The Theatre Podcast: Support us on Patreon: ⁠⁠Patreon.com/TheTheatrePodcast⁠⁠ Twitter & Instagram: ⁠⁠@theatre_podcast⁠⁠ ⁠⁠Facebook.com/OfficialTheatrePodcast⁠⁠ ⁠⁠TheTheatrePodcast.com⁠⁠ Alan's personal Instagram: ⁠⁠@alanseales⁠⁠ Email me at feedback@thetheatrepodcast.com. I want to know what you think. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textPerfection looks good, but excellence gets results. This episode breaks down: A recent failure, the mindset behind it, and how to lead with ownership The hidden cost of cutting cornersWhy asking for help shows strength, not weaknessWhat excellence actually looks like in actionSupport the showJill Griffin, host of The Career Refresh, delivers expert guidance on workplace challenges and career transitions. Jill leverages her experience working for the world's top brands like Coca-Cola, Microsoft, Hilton Hotels, and Martha Stewart to address leadership, burnout, team dynamics, and the 4Ps (perfectionism, people-pleasing, procrastination, and personalities). Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

Ohio bank robbery suspect arrested because of blunder with running a red light in a car he rented in his own name, Martha Stewart admits she has never had food delivered, yet she is a spokesperson for Uber Eats, Diddy trial is set to begin next week and it looks like his defense team plans to argue that client was 'too wasted' to be responsible for what went on at freak offs, Insane video as race boat goes airborne,does 360 and flips several times before crashing back down in water at Lake Havasu, AZ

Hey guys and welcome back to the podcast!This season I will be doing weekly interviews with eliminated contestants from Yes, Chef on NBC, and Peacock! This week, the first boot, Petrina Peart joins me to tell me about the show and her hot takes on the cook off that happened between Michelle and Katsuji. Petrina also weighs in on Martha Stewart and Jose Andres being the judges and hosts of the show and who she is rooting for moving forward in the competition.Follow Petrina on Instagram!https://www.instagram.com/petrina_peart/?hl=enNBC's new cooking competition, "Yes, Chef!", is hosted by Martha Stewart and José Andrés.Twelve chefs, nominated by loved ones, compete for a $250,000 prize. The show premieres Monday at 10 p.m. ET on NBC and can be streamed on Fubo (live) or Peacock (next day).Connect with me on social:Instagram: https://www.instagram.com/zacharyrealityTiktok: https://www.tiktok.com/@zacharyrealityTwitter: https://twitter.com/zacharyrealityYoutube: https://www.youtube.com/@ZacharyReality

Welcome back to A Podcask of Amontillado, where we delve into the dark, dreadful, and terrifying parts of the world. Belial, Behemoth, Beelzebub, Asmodeus, Satanas, Lucifer. No mater which of their many names you use, they all refer to the King of Hell, the being hidden in the details, it is The Devil! Erin & Gary are joined by Kevin Cafferty from Gleaming the Tube and The Best Stuff in the World podcasts to discuss their favorite portrayals of the Devil in film, TV & music! Listen in as they discuss typecasting actors as Satan, chewing scenery vs quiet menace, power dynamics & the nature of evil, trying to shock people deliberately, Tim Curry's abbs, living deliciously, the beauty of practical effects, casting women as The Devil, temptation & consequences, and who doesn't want a gold fiddle?  Viggo in The Prophecy Stormare in Constantine John Carpenter's Prince of Darknes trailer Black Phillip is the best beast Martha Stewart in charge of Hell Bedazzled ('67) - Lucifer explains why he rebeled against God "Why Should The Devil Have All The Good Music?" by Larry Norman Willem Dafoe's DaDevil tempting with a Luxury Automobile Jon Lovitz's SNL Devil Opening and closing music is "Softly Shall You Sleep," by Valentine Wolfe. Please follow us on TikTok, Discord, Instagram, Bluesky, and on Facebook! If you like us, please share us, and leave a review! Or support us on Patreon! Contact us at apodcaskofamontillado@gmail.com! A Vino, Atrocitas.

In this episode of Do This, Not That, host Jay Schwedelson uncovers the hidden value in bounced email addresses and explains why smart marketers shouldn't ignore this overlooked data. Stick around for his “Since You Didn't Ask” segment, where he drops fresh TV show recommendations.=================================================================Best Moments:(01:30) Explanation of hard bounces vs. soft bounces in email marketing(02:37) Why B2B marketers should analyze their bounced email data(04:05) Using bounced emails to create account-based marketing opportunities(05:08) What bounce rates indicate about your email deliverability (should be under 5 %)(05:54) Why not removing hard bounces creates deliverability problems(06:53) The importance of monitoring bounce-rate trends for consumer marketers(10:40) Excitement about Martha Stewart's new cooking show Yes Chef=================================================================Check out our 100%  FREE + VIRTUAL EVENTS! -> EVENTASTIC - The worlds LARGEST event about EVENTS! June 5-6 2025 Register HERE: https://www.eventastic.com/RegistrationGuru Conference - The World's Largest Virtual EMAIL MARKETING Conference - Nov 6-7! Register here: www.GuruConference.com=================================================================AND Don't miss out on these awesome FREE upcoming Quick Hits!WunderKind: 20 Ideas in 40 Mins! Would You Rather?! Topic: Owned Channel Performance SECRETS!May 8th - Register HERE: https://www.linkedin.com/events/wouldyourather-ownedchannelperf7310021407273304064/theater/Marigold: May 30th 11am est. More info coming soon!=================================================================MASSIVE thank you to our Sponsor, Marigold!!Looking to master consumer engagement in 2025? The 2025 Consumer Trends Index from Marigold reveals how AI, economic pressures, and personalized marketing are shaping consumer expectations. Uncover data-driven insights to foster stronger brand relationships, strike the right balance between personalization and privacy, and turn casual customers into loyal advocates.Download the 2025 Consumer Trends Index today at meetmarigold.com/guru and stay one step ahead of evolving consumer demands!

This week MJ and Jackie are joined by Ham Daddy himself Ed Larson to discuss that hot goss', including Steven Tyler's daughter ratting him out when it comes to the reason for all those bandanas, but the true question is how did no one see him shoveling pills into his gaping maw on stage, Jackie and Ed get into them ole Tallahassee days, and Ed reveals that he's hung with John Stamos a bunch, John Stamos put on a bald cap in solidarity of Uncle Joey because ya' can't shave hair plugs! Gayle King has now beat Katy Perry does dumbest crew member and now we're apparently putting trash in space ala a Futurama plot line and Wendy's as well as Martha Stewart joins in on with everyone on bullying Katy Perry until Daddy Bezos asked them to stop. Lady Gaga dropped a new album but tickers are INSANE, Jackie hits us with a list full of actors everyone thought were gonna be tooooo ooooolllllddd, then in a bonus list, Eddie reveals the top celebs he's gotten high with, then its time for BLIIINDZ and Jackies Snackies, with 7Up Endless Summer, as well as regional chips and a dip recipe from a listener, and a call for YOUR regional snacks! Are you in Florida!? Eddie may be headed your way! Check out his tour dates on EddieTunes.com! Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast  Subscribe to SiriusXM Podcasts+ to listen to new episodes of Page 7 ad-free.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

Two Madison culinary talents are about to hit the big time — reality TV style. Vintage Brewing Company executive chef Jake Lawler will be making his television debut on “Yes, Chef!”, a new high-pressure cooking competition judged by culinary legends Martha Stewart and José Andrés that premieres April 28. Meanwhile, local software developer Daniel Freiburger is whipping up sweet treats on “The Great American Baking Show.” Host Bianca Martin chats with one of our favorite food pros, food and culture editor Lindsay Christians of the Cap Times, about what it means to see Madison's food scene represented on a national stage. Plus, we take a look back at other Madisonians who've been cooking on our screens recently. Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast and newsletter ads.  Learn more about the sponsors of this April 24th episode: Babbel - Get up to 60% off at Babbel.com/CITYCAST Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST EatStreet - Save 15% on your next order with code CITYCAST District Council of Madison Learn more about your ad choices. Visit megaphone.fm/adchoices

INTRO (00:23): Kathleen opens the show drinking a Beer Kitty Kolsch Ale from Devil's Canyon Brewing Company. She reviews her weekend doing shows in Napa, wine tasting, and exploring the Oxbow Farmer's Market.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   COURT NEWS (32:41): Kathleen shares the news that Stevie Nicks has a new album coming out in 2025, Jelly Roll has lost almost 200 lbs, and Snoop Dogg is set to host the Time 100 Special for ABC.    TASTING MENU (1:13): Kathleen samples Hidden Valley Ranch Bugles and Cheese Pizza Cheetos.    UPDATES (50:43): Kathleen shares updates on a Providence RI mall flipping into apartments for Gen Z'ers, Meghan Markle gets caught plagiarizing the Pearl book series, and Fyre Festival 2 is postponed again.   HOLY SHIT THEY FOUND IT (1:08:03 ): Kathleen reveals the discovery of four baby snow leopards in Pakistan, and a mystical harpy eagle thought to be extinct is found in Mexico.    FRONT PAGE PUB NEWS (1:10:25): Kathleen shares articles on Laguna Beach's recent enforcement of “quiet” pickleball paddles, the Pennsylvania town where Peeps are made is showcased, Florence Italy showcases an Easter tradition called the Explosion of the Cart, the 2nd Karen Read trial begins in Boston, New England might have a serial killer, Nostradamus predicts the next Pope, Nashville's Country Music Hall of Fame presents Taylor Swift's ERA's Tour artifacts, Martha Stewart trolls Katy Perry, and The Boss awakens from hibernation in Banff National Park.    WHAT ARE WE WATCHING (1:01:13 ): Kathleen recommends watching the NHL Stanley Cup Playoffs, and the Canadian golf course fight that went viral after being shared by Snoop Dogg.     FEEL GOOD STORY (1:34:51): Kathleen reads about a missing toddler lost in the Arizona wilderness who is lead to safety by a rancher's dog. 

Gymnastics GOAT Simone Biles, 28, says she's unsure whether she'll compete at the Los Angeles Olympics in 2028. Also, culinary icons Martha Stewart and José Andrés join to discuss teaming up for their new cooking competition show ‘Yes, Chef!' Plus, tech expert Mario Armstrong shares a few smart tech solutions to help streamline your daily routines.

Send us a textIn an unpredictable world—elections, layoffs, economic swings—our brains scramble for meaning, often defaulting to worst-case scenarios. In this episode, discover how to combat uncertainty—our biggest productivity killer. We also discuss: Understand how uncertainty triggers your brain's threat responseHow uncertainty kills creativity and innovationHear how a horse taught a life-changing lesson about fear and the present moment3 Techniques to help navigate uncertaintyMentioned on the Show: The Career Refresh Episode 8: Fear and Job PerformanceSupport the showJill Griffin, host of The Career Refresh, delivers expert guidance on workplace challenges and career transitions. Jill leverages her experience working for the world's top brands like Coca-Cola, Microsoft, Hilton Hotels, and Martha Stewart to address leadership, burnout, team dynamics, and the 4Ps (perfectionism, people-pleasing, procrastination, and personalities). Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

From playing Annie on stages for children's theaters… to becoming a Heavy Metal radio host… to stepping into her “Fitness Barbie” era…… to becoming one of the most well-known and prolific speakers of our time… yup, it's safe to say, Jen Gottlieb has done it ALL. And the one thing that underscores her journey… is an unquenchable desire to BE SEEN.Jen Gottlieb had to lose it all before she could rebuild her dream life from scratch. An international speaker, powerhouse entrepreneur, and co-founder of Super Connector Media, Jen never doubted that she was meant for center stage, but she also never could have predicted the journey that an early passion for theater would take her on. From one leading role in the Broadway National Tour of The Wedding Singer to another on the hit VH1 TV series That Metal Show, Jen realized that achieving what she thought was her purpose had only left her feeling like a stranger to herself. Before long she knew that it was time to publicly inhabit her most challenging but fulfilling role yet on some of the world's biggest stages: her true self.We hear about Jen's days as a Hooters' girl (yup, that happened!), the harsh behind-the-scenes realities of touring a Broadway show, how daily ice baths taught her to make fear her friend, the prescient first four words her husband ever said to her, the unexpected night Jerry Seinfeld showed her the power of being seen as a beginner, and how everything had to fall apart before she could build her dream life and become the most authentic and grateful version of herself.IN THIS EPISODE:[01:17] Jamie introduces Jen Gottlieb.[03:56] Jen starts to talk about her childhood & finding her purpose as an actress.[05:57] Jen talks about working at Hooters, struggling with body image, and her eating disorder.[10:03] Jen describes moving to NYC, manifesting her dream role, and discovering that her new lifestyle wasn't everything she had imagined it would be. [18:35] Jen speaks of losing herself during the five years that she stayed on That Metal Show.[20:56] Jen explains the beginning of becoming a personal trainer and how she truly learned discipline. [25:20] Jen begins to explain how she got her start as a public speaker.[32:04] Jen talks about how she manifested/“created” her husband and ideal relationship.[43:38] Jen describes her advice to manage fear and find the strength to take action.[46:17] Jamie asks Jen to talk about her weekly ice plunge and why it's an important part of her routine.[52:03] Jen explains the intention of her Instagram “lives” every morning. [56:32] Jen speaks about her methods before going up on stage for her Keynote Presentations.KEY TAKEAWAYS:[18:13] Jen describes her belief that opportunities come your way when you are your most authentic self.[32:11] Jen explains that she actualizes her desires by utilizing a vision board, shifting her beliefs, and stepping into actions that coincide with the reality of what she wants to attract to herself.  [43:13] Jamie describes Jen's practices for overcoming fear by asking herself how she'd want to feel after doing X thing: Regret…or Proud of Herself?************Make sure to follow Jamie @jamiehess on Instagram for news & updates, and visit our companion Instagram account @gratitudeology for a sneak peek into the personal moments discussed on the show.************Thank you to Jen Gottlieb for sharing your truth with us today. Follow Jen on Instagram @jen_gottliebTo check out more about Jen, visit her website: https://jengottlieb.com/************The Gratitudeology Podcast theme music is by HYLLS, performed by Nadia Ali @thenadiaali ************Jen's Bio:Introducing Jen Gottlieb, powerhouse entrepreneur, international speaker, host of the I Dare You Podcast, and co-founder of Super Connector Media – an award-winning training, events, and online education company. With a successful five-year stint as a VH1 host and a career as a Broadway actress, Jen has been making waves in the entrepreneurial world by teaching business owners how to build profitable brands and become “The Recognized Expert” in their field.As a sought-after speaker, Jen has shared the stage with top thought-leaders and celebrities, including Gary Vaynerchuk, Marie Forleo, Eric Thomas, Emmit Smith, Snoop Dogg, and Martha Stewart. Her work has been featured in Forbes, Business Insider, Maxim, Goop, Women's Health, and other major publications.Jen's company, Super Connector Media, was recently listed on the INC 5000 list of fastest-growing private companies in America, and Jen herself was named one of the “Top 50 Speakers in The World” by Real Leaders Magazine.Despite her many accolades, Jen remains a true New Yorker at heart and shares her Manhattan home with her husband Chris and their three adorable dogs, Tammie, Teddy, and King Arthur.Advertising Inquiries: https://redcircle.com/brands

Rod and Karen banter about wearing glasses in the shower, happy 4/20, Peppa Pig gummies, influencers in ads and people speeding by you on the highway. Then they discuss Azealia Banks, White House mocks wrongly deported man, deportations halted by Supreme Court for now, Boeing jet returned from China, Harvard vs the Government, Pope meets JD Vance, American born doctor gets letter from Homeland Security to leave the country, Drake is a streamer now, Who News (Yellas Beezy, Yung Filly, DigDat, Nivea), White People News, Kesha and Martha Stewart diss Katy Perry's space flight, Jeff Bezos' faceplant, Tyler Fischer banned from Fox news, flaming sex toys spark Staten Island fire, Ex-Harvard Med school morgue chief sells body parts, NJ police chief accused of office harassment and sword ratchetness. Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rodimusprime⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SayDatAgain⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TBGWT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheBlackGuyWhoTips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theblackguywhotips@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theblackguywhotips.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Teepublic Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Wishlist⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Crowdcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Voice Mail: 704-557-0186 GuessTheRace – https://www.youtube.com/@GuessTheRace GuessTheRace – https://www.tiktok.com/@guesstherace?lang=en GuessTheRaceGame – https://www.instagram.com/guesstheracegame/Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.

Andrew is the Founder & CEO of Fount. Fount designs the most sophisticated travel health and performance tools in the world, including the first full solution to jet lag.Previously, Andrew led human performance and biotech strategy efforts for the U.S. military, from running R&D strategy efforts to getting warfighters ready to deploy. This background has made him a trusted adviser to pro sports teams, leading corporations from tech to finance, and world class scientific institutions.Andrew's work has been profiled and published by the Wall Street Journal, Forbes, Wired, Fortune, Defense News, and others. He is also an Adjunct Assistant Professor at Georgetown University, where he teaches about advanced military technology.Andrew has been honored as a Mad Scientist by the U.S. Army (twice) and as a Fellow by the Synthetic Biology Leadership Excellence Accelerator Program, the Emerging Leaders in Biosecurity Initiative, and others.He received Master's Degrees in Health Physics, Microbiology & Immunology, and Security Studies from Georgetown University, where he also completed his undergraduate work in the School of Foreign Service.Andrew has traveled more than 10,000 miles across Russia and Mongolia by train, lived with Kazakh nomads who train eagles to hunt, and enjoyed roasted lamb in the Turkmen desert. He also loves great dark chocolate and has recommendations for you!Join The “Now” Newsletter: https://now.katierichardson.com/newsletterAbout Katie Richardson:Katie, once a girl who just liked to have fun, transformed into a globally recognized designer and entrepreneur. With expertise in woodworking, welding, drawing, and sewing, she crafted her own path. Despite initial doubts and imposter syndrome, Katie defied expectations by establishing Puj, a business that now boasts its products in 2,000 US stores and 26 countries, delighting over 1 million customers worldwide. Her greatest aspiration is to inspire women across the globe. Renowned shows like the Ellen Degeneres Show, Rachael Ray Show, Today Show, and Entrepreneur Magazine have featured her, while influential figures like Martha Stewart, Matt Damon, Camilla Alves, Mario Lopez, Robert Downey Jr., Kourtney Kardashian, Bill & Giuliana Rancic, and Pam Beesley have embraced her products. Today, Katie is a coach, mother of four, wife, author, and powerful speaker.Connect with Katie:Website: https://katierichardson.com/CASE STUDIES: https://now.katierichardson.com/casestudyLinkedIn: https://www.linkedin.com/in/katie-richardson-creatorApple Podcasts: https://podcasts.apple.com/us/podcast/whats-working-now/id1515291698BuzzSprout: https://www.buzzsprout.com/1847280Spotify: https://open.spotify.com/show/2kV8cL7eTZ70UAXMOtcBbrNewsletter: https://now.katierichardson.com/newsletter

Snoop Dogg, (AKA Calvin Broadus) has worn many hats: inmate, pimp, Martha Stewart's BFF. In 1994, Snoop was the biggest name in hip hop, yet his career was about to be derailed just as it was taking off due to the murder of Philip Woldemariam, a murder that Snoop was being charged with. The streets that made Snoop, the streets he came up on and that infiltrated the raps he made and the smooth style he patented, were the very same streets he could not leave behind. To see the full list of contributors, see the show notes at www.disgracelandpod.com. This episode was originally published on March 26, 2019. To listen to Disgraceland ad free and get access to a monthly exclusive episode, weekly bonus content and more, become a Disgraceland All Access member at disgracelandpod.com/membership. Follow Jake and DISGRACELAND: Instagram YouTube X (formerly Twitter)  Facebook Fan Group TikTok To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices