Podcasts about Meathead

(September 9, 2025 - Hour Two)10:14pm & 10:35pm - 6 months after his last visit, we catch up with, now, two time book author, Meathead from Amazingribs.com. How is the book selling? Is it tracking the way the first book did? Will this be a NYT Best Seller? Is Harry Connick Jr. using Meathead as his go to source for his personal BBQ knowledge? Does he still run Amazingribs.com? All will be revealed tonight!The BBQ Central Show SponsorsPrimo GrillsBig Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

People matter more than position, and leadership starts with taking care of others. Doing that right means a million acts. SUMMARY Those are lessons Lt. Col. Steven “Meathead” Mount '08 shares with listeners in the Season 4 premier of Long Blue Leadership. For Col. Mount, becoming a pilot was a major milestone, but becoming a husband and father had the biggest impact. Don't wait, listen today and become a better leader tomorrow.   SHARE THIS PODCAST FACEBOOK  |  LINKEDIN   COL. MOUNT'S TOP LEADERSHIP TAKEAWAYS Adoption shaped my understanding of support and love. Leadership is about lifting others to achieve their best. Mentorship plays a crucial role in personal and professional growth. Balancing family and career is a continuous challenge. It's important to have tough conversations as a leader. Resilience is key to overcoming setbacks in life and career. Listening more than talking is essential for effective leadership. Recognizing the importance of support systems can enhance leadership effectiveness. Leadership is defined by consistent, everyday actions. The military community thrives on teamwork and mutual support.   CHAPTERS 00:00 Introduction to Leadership Lessons 06:43 The Impact of Adoption on Leadership 14:53 Navigating Challenges at the Academy 22:49 Career Path and Opportunities in Aviation 33:31 Balancing Family and Military Career 44:18 Continuous Improvement as a Leader     ABOUT COL. MOUNT BIO Lt. Col. Steven “Meathead” Mount is a decorated officer in the United States Air Force with a career marked by leadership, operational excellence, and a deep commitment to mentoring the next generation. A command pilot with thousands of flight hours, he has served in a variety of demanding roles across multiple aircraft and theaters, bringing a wealth of experience in both combat and peacetime operations. Beyond the cockpit, Lt. Col. Mount is widely recognized for his ability to lead diverse teams through complex challenges, foster innovation, and develop leaders at every level. His career reflects not only technical expertise but also a people-first leadership philosophy that emphasizes accountability, resilience, and service. Known by his call sign “Meathead,” he brings both humility and humor to the serious business of leading Airmen. His story is one of dedication to mission and country, but also of shaping culture, inspiring others, and leaving a lasting impact on the Air Force community.   CONNECT WITH THE LONG BLUE LEADERSHIP PODCAST NETWORK TEAM Send your feedback or nominate a guest: socialmedia@usafa.org Ted Robertson | Producer and Editor:  Ted.Robertson@USAFA.org    Ryan Hall | Director:  Ryan.Hall@USAFA.org  Bryan Grossman | Copy Editor:  Bryan.Grossman@USAFA.org Wyatt Hornsby | Executive Producer:  Wyatt.Hornsby@USAFA.org      ALL PAST LBL EPISODES  |  ALL LBLPN PRODUCTIONS AVAILABLE ON ALL MAJOR PODCAST PLATFORMS     TRANSCRIPT SPEAKERS Guest, Lt. Col. Steven Mount '08  |  Host, Lt. Col. Naviere Walkewicz '99   Naviere Walkewicz Welcome to the first episode of Season 4 of Long Blue Leadership, the podcast where we share insights on leadership through the lives and experiences of Air Force Academy graduates. I'm Naviere Walkewicz, Class of '99. We're kicking off this season with a story that shows how our earliest experiences can shape the kind of leaders we become. Lt. Col. Steve Mount, Class of 2008, call sign “Meathead,” didn't fully realize that truth until later in life. Adopted as an infant, he came to understand that love and support aren't guaranteed. They're gifts. Over his 17-year career, Col. Mount has flown missions across a wide range of aircraft, from the C-130 to special operations to the U-2. And today, he's in command. But through every stage, one belief has stayed with him: People succeed not only through their own efforts, but because someone believed in them. In this conversation, we'll talk about how those early lessons have shaped criminal mom's approach to leading airmen, mentoring the next generation of pilots, balancing mission and family and building teams that are rooted in trust. His story is a powerful reminder that leadership isn't about the me game, it's about lifting others so they can achieve their best. So what better way to start our new season? Col. Mount, welcome to Long Blue Leadership. Lt. Col. Steven Mount Thank you so much, ma'am for having me. I really do appreciate this opportunity to at least try to share some of my stories, experiences and honestly, if anything touches base with those who listen in and resonates, that's why I'm glad to be here. Naviere Walkewicz Well, let's start right with a way for them to connect with you. You mentioned your call sign is Meathead. Let's start there. Lt. Col. Steven Mount OK, I'll do my best to tell the story as quickly as I can. And the fun thing about being a pilot — but also I think this plays true in any type of storytelling environment — is, you know, only 10% of the story has to be true when it comes to your call signs. So to start… Oh my gosh— I know there's some friends out there who are going to laugh at this, especially of mine. Going through pilot training… The last part of the pilot training, when I was in the T-1s, when you get to that last part, you know, after you've gone through all the ups and downs, you kind of celebrate a little bit more. And that's what I've done. I had gone out with a couple of my rugby brothers that I played with at the Academy, and we'd gone out to just a country, a little country dance hall, and, you know, we're just enjoying and celebrating. And one of my rugby brothers introduced me to one of his friends through his wife, and this individual, who I didn't know much about at the time, had said— I said, “Yeah, I'm starting T-1s here and all that good stuff. And I immediately, immediately — especially in the celebratory mood I was in — thought, “Oh, this is another awesome student that's coming through. Like, hey, let me start giving you the tidbits. Let me start laying out what to expect.” And that's how I treated this individual for the rest of that evening. You know, we're dancing and having fun and just talking it up. And it was a good evening. It was really good evening. Come Monday morning, I get the word I'm flying with this new instructor in the T- 1s. And I had no idea who this individual was. I did not recognize the name at all. And I asked our flight schedule, like, “Who's this?” Is like, “Oh, it's a new person coming in. I think you're one of his first flights back in the T-1s training wise.” And I was like, “Well, OK, I'm ready to go.” And I sit down, and then this instructor sits down right across from me, and it's a major and sure enough, it's this, the person I thought was a student at the Texas dance, the country dance hall that we were at.   Naviere Walkewicz Oh boy!   Lt. Col. Steven Mount He looks me up and down. Oh, it was one of those moments of shock, of like, “What do I… Where do I go from here?” And he looks me up and down, he goes, and he laughs, and he goes, “Man, you are just such a meathead.” And so that's where it started. And call signs and nicknames— sometimes, some people like, wanna try change it throughout their careers and try to like, “No, that's not who I am. I don't want that to define me.” So as I'm leaving pilot training at Laughlin Air Force Base, Del Rio, I'm heading towards my first assignment in Tucson, Arizona for the EC-130 and I'm like, “OK, here we go. I'm gonna start fresh. I'm not that meathead that went through the Academy playing rugby. I'm not that meathead in pilot training to I just like to have fun. Just like to have fun. I do my own thing, and I'm gonna start fresh.” And I get out, and one of the very first meetings I had in the new squadron was with the DO, Lt. Col. Reimer. He sits down with me, and he says, “Come on in, because I'm in blues. He goes, come on in. Sit down. And then he's just quiet. I'm like, this is interesting. He looks me up and down and goes, “Yeah, you definitely look like a meathead.” And I'm like, “Whoa.” So sure enough, the major that I flew with was really good friends and had flown with this squadron, told this DO about me, and the DO got through his spiel, introduced me to my first flight commander before I deployed in Afghanistan, and goes, “Hey, this is Meathead. Take care of him. He's a good one.” I was like, “No, no, everyone, please, let's stop.” And then throughout the years, things kept happening that just reinforced the call sign, Meathead. I got into U-2s, me and a buddy, also pilots. We popped both tires on a T-38 at Long Beach Airport, and we closed down the airport for about five hours. It was on the local news. Not happy about that. And then there were multiple times where I tried to, like, get rid of the Meathead persona, the callsign, but I think it was finally solidified on a CNN interview on one of my U-2 deployments, where the lady interviewing us goes, “OK, we can't use your real name. So what name should we use? And before I could even say anything, one of my buddies just pops up and goes, “ It's Meathead.CNN lady, use Meathead.” And I was like, “OK.” And then international news in that interview, I am Capt. Meathead. And I never got away from the call sign, Meathead.   Naviere Walkewicz We are gonna find that clip of Capt. Meathead.   Lt. Col. Steven Mount It is out there, just U-2… I think the article under CNN: “U-2 spy plane carries out the mission against terrorist organizations.” You know, not that I didn't remember what it was called.   Naviere Walkewicz Well, I would say you heard it here first, but you didn't. You heard it maybe, if you heard it in the U-2 world or what have you. But we're gonna find it again. And so we're gonna resurrect here first, but we're so glad you're here. Yes, yes, this is awesome. And you know, I think one of the things I really enjoyed in our early conversation, and what we're gonna share today is how you kind of look back and you are very grateful and thankful for the upbringing you have. And so let's kind of go back to the fact, you know, not a lot of our guests share kind of their background, and the fact that you share that you were adopted. What did that kind of, what role did that play in your life? And, you know, was it insignificant? Or, you know, what did you glean from that? Lt. Col. Steven Mount Yeah, I really appreciate that question. And honestly, I really appreciate you giving the opportunity to kind of share that. It has played a huge role in my life. Adopted 11 months. And what it did for me is set the foundation of the family. It may not necessarily be one you have, it's the one who who's there for you, who supports you, who loves you. And then, honestly, the other part about being adopted, which I kind of— there were struggles, like, it wasn't perfect, but there were struggles in my mind where I wanted to show that those who adopted me, I wanted to show them that I could be more and thank them, you know, on a daily basis, for everything they had done for me, supporting me. So that drove me, that motivated me to get into the Academy, or even— back up, even like, do well in high school, get into the Academy, become a pilot. All of that was the basis of— I want to show that in a weird way, I want to show that your investment was worth it. You know, you found me, you gave me the love and support. So I'm going to give back to you by showing you what you were able to, you know, give a second chance, small, little child. And then the— but the other side of that, and I don't know how many of those who are adopted, who feel like this sometimes. Can't be the only one, but I can at least convey it here. There's a sense of, you know, “Why? Why was I adopted?” You know, what really happened in the sense that those who biologically brought me into this world, was I not worthy enough? Was I just a bad situation. And so there's that part I keep motivational wise to be like, “Well, I'm going to show them what they're missing out on.” And I know that's more of the negative kind of side of the whole internal conflict of being adopted. But I would be lying if I didn't say that that was part of the drive that kept me going throughout those years.   Naviere Walkewicz Something that came to my mind when you were saying that was, you know— when did you find out? And how old were you to kind of start having those, those thoughts and questions, you know, not only why, but how do I show that I am worthy?   Lt. Col. Steven Mount Yes, so my mother and father did an amazing job of, I remember, I can't remember the name of this particular book, but there was a book that she had given me that she read to me, and that, throughout the years, as I she utilized, helped me start reading and whatnot. And the basis of the book was, you know, cartoon with a little bit of words, is, “You were not purchased, you know, you were not bought at a store. You know you were, you were brought in and chosen and to be a part of a family.” So she, she wanted to have this idea that I always knew, that was adopted. She never wanted to surprise me, or she never wanted to be like, one day, like, “Hey, just so you know…” She did an awesome job of leading into that, Hey, you were adopted. But don't look at it as this, ‘We went to the store and we picked out the one we liked.' It's more of a, ‘We wanted you in our family.' And that's where it started.” It started, “We wanted a bigger family.” Whether they were, at the time, not able to grow or have themselves, they decided that, “We still want to grow a family. So let's look through adoption as a means.” So she had that book, I remember that book, and then the other book, which I still love to this day, and I got a copy for my kids, I Love You Forever, and how she would read that book to me every single night with the words, “…and I love you forever, like you for always. As long as you're living, my baby, you'll be.” That showed me that it didn't matter where I came from. This was my mom, you know, this was my family. So she did a really good job laying that foundation for me, for who I've become to be.   Naviere Walkewicz So would you put your parents in that bucket of inspirational leaders for you that have shaped you? And are there others?   Lt. Col. Steven Mount One-hundred percent. Like I said, the foundational piece of being that inspirational leader, to me in the sense of working on it all the time, right? It's not simple but accepting people for who they are. Where they're at in life. Accept them for their faults, accept them for the things that they don't like about themselves, but just accepting them and giving them the support, giving them the love that they need to show them, that they can do anything, I like to think for the most part, I'm an example of that because of what my parents did for me.   Naviere Walkewicz So, as a young boy, and you talked a little bit about this, you wanted to prove to them. So Was that something you feel over time, you continue to develop this desire to show your worth? And where have you seen that show up I guess even throughout your going— maybe even at the Academy, how has that kind of formed you as a leader individually?   Lt. Col. Steven Mount Yes, yes. So the showing the worth, the showing the value, or paying it back and showing my parents, once again, I use the word “investment” like it was good— I was good investment. Like I was a good return on investment. But it's helped when I've gone through those struggles, when I've gone— because the first time I put in for the Academy and… back up just a little bit. My dad likes to tell a story that I even told my fifth-grade teacher that she was, you know, “What do you want to do?” I was like, “I'm gonna be a pilot.” I said nothing else. Like, I want to be pilot. I want to fly. And then I had had an awesome mentor whose son, at the time, was going through the process of the Academy, sophomore year in high school, and she helped me with that. Good ol' Mrs. Williams, amazing. When I first initially applied for the Academy, I did not get it. I got a “Sorry, you are not competitive at this time.” Here starts some of those moments in your life to where, like, “OK. How can I bounce back? Do I accept the rejection, or do I find another means?” And even when that happened, that first time, my parents, they were like, “It's OK, it's OK. You don't need to…” They were always like, “You don't need to prove anything else. We love you, regardless.” I was like, “No, I need to prove this.” So I found other means, and I was, I will say, blessed in the sense that at that time, my running back coach for the high school reached out to the Academy. This happened early my senior year, and reached out and was like, “Hey, we have, I have someone who I think might do well for your program.” And then, sure enough, I got invited to come out for a football recruiting visit and I sat down with Fisher Deberry, and he just goes, “Would you like to play for this program?” And once again, I was like, “Wait a minute. No, no. I already got rejected. You know, I already gotten the…” But obviously I was going through my head, but all I said was, “Yes, sir, I would love to play for this program. I'd love to go the Academy.” And he made it happen. And I got recruited, and I got the invite to come out, to go the United States Air Force Academy. Wow. And once again, that only happened because my parents, they said, “Hey, we don't care what happens. We love you. Support you. You make the decision and we're here behind you.” And then I had a coach who was like, “I got you. I've seen what you do. I support this.” And went out on a limb for me. And then, in a sense, I guess Fisher DeBerry was also like, “I'm taking this football recruit, I hope he makes it through the Academy. So the love and support is, was there throughout.   Naviere Walkewicz What a path, I mean, that is quite unique. And, yeah, that's something to just kind of sit in a little bit, right? You know, the path of to your point, it just comes from support. And obviously you have to do the things to make sure that when the opportunity presents itself, you're ready to take that step, but what an incredible story of those who have supported you. Let's talk about a little bit before we kind of get into I think, what I think is the next real moment in your life — when you talk about becoming a father in your family. But while you're at the Academy, I'm just curious what more you learned about yourself as a leader, because you no longer had to prove to your parents that you were worthy of their investment, right? Like this is investment, right? Like this is a new season of your life. What did that look like for you as a leader?   Lt. Col. Steven Mount The challenges and the experiences I had the Academy — and I know I talked about this in one of my interviews previously with the foundation — was that I had to I went through my sophomore year and the rigors of academics, of the military side, of sports. It was taking this toll. I will say this many times. I'll continue to say I'm not the smartest crayon in the shed.   Naviere Walkewicz Wait, did you say crayon in the shed?   Lt. Col. Steven Mount I did. A little mixture of the sharpest tool in the box, exactly. I love it! I'm glad someone caught it. That's perfect! But yes, hard work was probably the foundation of what the Academy taught me was you persevere by hard work. You do the day in; you do the day out. You get after it. Because I was not getting after it after sophomore year. My GPA was not the best, and I had to approach my sophomore year, which very fortunate, because I had done my best to put in the time with the football program. But obviously I was losing ground in the academic side and that came back to almost biting, in the sense that I could have failed out. So I had had one of those— Once again, my father being an amazing mentor himself, whether he knows it or not. And I talked to him, and I said, “Dad, I think I have to quit football. I don't think I can continue with this, the rigors of all of this with the Academy.” And he goes, “Well, what was your dream?” I was like, “My dream was to fly.” He goes, “Well, did you go there to play football? Or did you go there to fly?” And that was an easy answer. But then I was thinking about all those coaches and mentors and those who helped me get to where I was, and I never really quit at something, and that's what it felt like. It really felt like I was quitting. I was quitting my teammates. I was quitting my coaches. And that weighs heavy on your soul, for all those out there who just are struggling, like, “Should I continue?” But my dad was right. My priorities weren't to become a football player, because I wasn't gonna be. I wasn't going to be. I wasn't going to become, you know, some — who can I name drop? — Chad Hall, you know, going to the NFL, doing amazing things. I wasn't going to be out there starting on, maybe third if they still have fourth string… maybe fourth string. So my dad helped me with those priorities by, once again, just being supportive. He never said one way or the other. He said, “What do you want to do?” And so I had that hard conversation with him, and went down to the Field House, and I said, “I apologize. I have to quit so I can concentrate on what I want to do for my dreams.” And once we had that was hard, that was very difficult. So that was one of the challenges at the Academy presented, and how I bounced back from that was you always go two ways. You always go into the woe is me and you know, just kind of beat yourself up and just hold on to that, that pride and ego being shattered. Or you can find a community, a support group, that will be there with you. And I found that almost immediately with my rugby brothers. They're just like me. They're like, “Hey, we just like to hang out at our own little table at Mitchell Hall. We like to just come out, play the sport, do what you love to do, athletic wise, and you'll have some more free time, obviously, for academics.” Not that I'd utilize that correctly still, but that's what it took to get me through those next couple years, that and my amazing roommates. I think all of us Academy grads and those who are going through right now, a support of a good roommate is huge. I that, uh, I appreciate the question, because now it's just dawning on me how much I just really appreciate my roommates at the Academy for their support as well. Very similar to my parents, it's like, “Hey, I don't care what you do, but I'm here to support you, love you regardless.” So I got a lot of that the Academy, and that's what helped get me through.   Naviere Walkewicz That's amazing. I think there's a couple of things I want to dig into a little bit. The first one is, you know, I think deciding to have that tough conversation where, one, you felt like you're already prideful, and you're having to, I'm putting in air quotes, “quit.” Can you talk about how you approached that, other than, I know you went and did it. But I think sometimes one of the most challenging things we can do as leaders is have a tough conversation when it involves us either stepping back or taking a step down from what seems to be the trajectory of what's next. And so I'm just— if you could just share a little bit more about that, I think that would be helpful.   Lt. Col. Steven Mount So, and I just want to clarify: As leaders, we have to recognize and we have to have the courage to have the tough conversations, because that wouldn't be the first time that I'd have to make a decision in that regard, or have the tough conversations to where it was gonna affect me personally or those around me. You deal with it understanding, one, give yourself a little bit of grace. Give yourself a little bit of grace in the sense that whatever tough decision you have to make, you're not alone. And I imagine you might not always be the first person who had either to make that decision or was going through something like that. I was not the only one going through something at that time like that. I didn't know that. And so I've had other conversations where others were like, “Yeah, I also, you know how to make that type of call to not play anymore or give up something, because my priority was this...” You know, what was driving me to succeed was something else, and that followed me well throughout my career, because I've had many, many tough conversations. I've had the tough talk as a leader. I've had to tell someone that, “I'm sorry, your dreams to become a pilot…” It's not going to happen because of their performance. I've had conversations on how to get through those tough moments and said how to get on the other side. And I know it's like a broken record, but it just comes through with the support of being there for that individual or being there to guide them to the next step. And I had that. I had that when I made that tough decision. I had someone want to give myself grace. Two, I realized I was not alone. And three, I had the support to get from this side of that tough decision bridge to the other side. And because that support was there, I learned that, and I learned to pass that on from all my leadership opportunities, to be like, “Let me be the one who guides you over this bridge. It's not gonna be fun. There's gonna be parts are gonna hurt. It's gonna be painful. But I will be next to you to get to the other side, to where we can get back to a good place. We get back to what really matters and get back to succeed in maybe another sense.” So the tough convos as leaders, you have to have those tough convos. Do not shy away from them. They're gonna happen, whether you like it or not.   Naviere Walkewicz I'm really glad you shared it that way, because I think it created a pathway to how to approach it, to your point. You know, it they're not comfortable, they're not designed to be that way. But if you start it with, you know, being that support in mind, and how to get someone, even if you're giving the worst news, the worst news where, “This was your dream, you're not gonna be able to do it because of this. And here's now where we're at, and how can I help you succeed through that?” I think that's what a wonderful lesson you just shared. And so I want to dive now into your career, because you had a really broad career, one that's not a traditional path, and I want to understand why it looked that way. So C-130, EC-130, Special Ops, you— talk a little bit about how you navigated that and what was the driving reasons behind that navigation?   Lt. Col. Steven Mount Yes, ma'am. So something you said earlier, which I really liked, I really love to try to convey to those around me, and actually, I've gone through some of these conversations over the last month and a half with younger instructor pilots. Luck is just the crossroad of opportunity and being prepared, and I'm pretty sure someone super smarter than me said that. I barely remembered. But the opportunities that present themselves to me for what I wanted to do, for my goals in the Air Force. So thankfully, even getting through pilot training, that was, in itself, amazing, transformational. Getting those wings, right? Getting those wings because pilot training, just like my Academy career, I had some ups and downs and some challenges but was able to get through because the sense of me becoming a pilot was first and foremost to fly. I want to be up there in the sky. I want to rush past the clouds. I want to touch the highest point I can. I want to be a pilot's pilot. And then right behind that was I want to accomplish the mission for whatever platform or whatever weapon system I'm given, aircraft wise. So those are my two biggest priorities. And that helped me understand that I had some failures of pilot training when I got to my first assignment, EC-130s. But that was perfect for me. That was— I never knew that. I never knew that in pilot training, that the EC-130 would fulfill me in that sense of my sense of purpose as much as it did. And I'm and getting out there, like said, four or five deployments to Afghanistan, as well as multiple TDYs. I was doing the mission, and I was happy, because I was— that's exactly what I wanted to do. That's exactly what young Meathead Mount was built for. But there were parts of me that still wanted to do more. Like, I felt like I could do more. I could be— I could help out more. I could— it's just itching, or not itching, but just burning in the back. It's like, “Hey, you are built for so much more. You can do more. Let's look for those opportunities.” So, funny enough, the first opportunity I had at that time, or I thought I had, was I reached out to— it's no longer around — but the 6th Special Operations Squadron at Duke Field. It was a combat aviation advisory mission. These individuals got to travel the world. I got to learn languages. Literally, they were sent to school to learn languages, to embed with other nations, to build those relationships, to be on the ground but still flying multiple different aircraft. I was like, “That's awesome. That sounds like me. That sounds like something I can do, and I can bring value to the table, and all the above.” So I put in my application; it was immediately rejected. In their eyes, I did not have the experience yet. I did not have what they were looking for, understandable. So here I am in another situation to where, like, “OK, well, what do I— is there any other means or ways that I can continue to fulfill my purpose as a pilot and get after the mission? Because that's what I really wanted to do, get after mission, whatever that looks like. I thought the sticks was an opportunity. They had said no to me, that's fine. And then I had an amazing friend reach out. He goes, “Hey, I heard you're getting a little long winded out there at EC-130s. You should put an application in for the U-2.” And I was like, “What are you talking about? I have no jet experience, other than the T-1. I don't have that background to be that type of caliber pilot.” He goes, “Nope, nope. They're looking for good guys and girls. They're looking for those who are motivated to do the mission. And if you could fly, you can fly, if you can't, well, you know, they'll figure that out, and they'll send you home.” And I was like, “OK.” And so I submitted for the U-2, put my application in, they call me out, and it's a two-week interview. The first week they have you in service dress, and you meet all the leadership, and you meet all the other pilots, and just have conversations. That's all, they just wanna get to know you. You know, “What's your true motivation for being here?” And I explained it, just like I've explained to you: “I wanna fly. I wanna do the mission. I wanna be a pilot's pilot. I wanna do all the cool stuff.” And they go, “OK.” Well, week two, they put you in U-2, a two-seater. They have two-seater trainers. They put you in a U-2. They give you all the weekend prior to study, and they say, “Cool, let's see what you got.” And they have an instructor, he instructs, he does his best to give you tidbits on how to safely land the U-2. And you have three days. You have two training flights and then a sort of assessment evaluation flight on that third day, and oh my gosh, did I ever humble myself as a pilot when I realized how horrible I truly was. I felt like I could not land the U-2 safely. I felt like I was messing everything up. I felt like— as soon as we got done with that third day of flying, and we got back into the squadron, and I remember the IP just being like, and then, you know, walks away because they have to talk to the squadron commanders. They have to go talk to the other leadership there. And once again, I find myself like, “OK, I 100% failed. I mean, I gave it my best. I gave it everything I had. But, you know, here I am gonna fall short again.” And they do this. And I realized this afterwards, that they do this, they do that like wait game, you know, they keep you in suspense for a reason. And I waited, it felt like hours and hours and hours. I imagine it probably might only be like hour, hour and a half. And a squadron commander called me in. He goes, “Yeah, the IP definitely didn't like some of this, some of these, these type of landings, some of this airmanship you're showing. I didn't really like this. But overall, he says you're a nice enough guy, so do you want the job?” And I was like, “Whoa.” And it blew my mind. And that was awesome. That was awesome because once again, leading up to that moment, it was the support of my friend who reached out. It was the support of my wife being like, “Yeah, I think you can do this.” And I had even called, my parents were like, “I had this opportunity to fly this really unique aircraft. It's going to be challenging. What do y'all think?” They're like, “Hey, we love you. Go get it.” And I was like, no other words of advice, no other like, inspiring — you know, my dad, a Florida farm man, was just like, “No, I think he'll do fine. We love you and just let us know how it goes.” I was like, man, I'm really missing out in motivational speeches. But you know what? The sentiment is there, and that's all I need. So I got that position, did a few years with the U-2. And then towards the end of the U-2 career, I got word from another friend saying the 6th Special Operations Squadron is growing. “We are looking for readily qualified and experienced people.”   Naviere Walkewicz And this is the one that rejected you.   Lt. Col. Steven Mount Yes, ma'am, I got rejected last time. He goes, “It's OK. Put in another application. You know, you're a little more experienced now, you've got a little bit more under your belt.” And I said, “OK,” and I put in an application, it got rejected again, and here I am, like, “What is going on?” My buddy reached out to me—   Naviere Walkewicz Your name is blacklisted in that group across the board. Like, “Oh, there's that Mount guy. Cross it out.”   Lt. Col. Steven Mount But I think that ended up being somewhat of a blessing. It was like, “Wow, This guy is motivated to come out here.” Because they had seen the last application years ago. They'd seen this one. And I think the word finally got around that's like, “Hey, he's actually really motivated to come try out, at least for this mission.” And so once again, from good mentors, they're like, “Go ahead, try it out. Put the application in one more time, see what happens.” I did, got picked up for assessment selection. It's another week, week and a half interview. They challenge you mentally, they challenge you physically. They put you in situations to see how you react. I don't wanna give too much away for that process, even though, you know, unfortunately that process is not there anymore. But after that grueling week, they once again, here I am in front of another squadron commander, and here they are opening my life in front of them, and they're saying, “Well, we don't like this. We definitely don't like this. Tell us a little more about this,” you know. And that was about an hour interview, sit down, and it's not just the squadron commander. It was leadership — four or five individuals. It was an Army lieutenant colonel's flight doc behind them, you know, kind of doing that very watching, waiting, assessing, and another one of the situations, I'm like, oh, “Here we go. I don't think it's gonna happen.” But then at the end of that interview, they sit down, squadron commander stands up and goes, “Welcome to the 6th.” And the only things I can think of — and I know a lot of listeners or viewers out there do the same thing, and I tell this to my young when they get their wings, I tell them this as well — think of that first person, or persons, that when something amazing happens to you, you immediately reach out to them and you tell them, “Thank you for the support, thank you for the love, thank you for believing in me when others didn't.” And that's exactly what I did after that one. I called my wife, and I called my parents. I said, “It happened. We got it. I got it,” you know, because it wasn't just me, and I know those experiences going from one mission to the next, and those setbacks have— I get to share these stories all the time with these young instructor pilots that I'm with, as well as students, because I get to utilize it as a leadership tool to be like, “Don't give up on yourself. That's first and foremost. And then even if you believe you might give up on yourself, trust me, there's someone like me or your family members or your squadmates, they won't give up on you. And just remember that.” And that's why I get to share these stories throughout my career, of like, “Hey, I failed at this. Look where I'm at now, because I had the support and because I kept going, Hey, I failed at this. Look how it played out. I'm here.” So a lot of my transition from different platforms and different experiences has helped shape that leadership side of me to say, simply put, “It's OK to fail, all right?” I mean, you're never going to succeed if you have this tried and failed a couple times, right? So, right,   Naviere Walkewicz Wow. Well, I want to go into— because you've mentioned this a couple times. We've talked about your parents, but you know, to have a career that's successful and to navigate that, you talked about your wife. So I'm curious if you can share with listeners who have to maybe the word is not choose between. But how do you navigate the importance of your marriage and that relationship with your profession, and trying to succeed in that trajectory, whatever that trajectory is for you. So maybe you can talk a little bit about how that, how that worked throughout all of those transitions.   Lt. Col. Steven Mount Oh, OK. I usually do better at this from a better half nearby, which she is, in a sense. She's trying to work out and give me her working space right now, which I love. I'm gonna start with this. It's not easy. It is work. It is reps, the day in, the day out. It's not easy. I don't believe I've ever had a convo with someone when they're trying to balance the work and family life to where it's like, “Oh, that was easy, you know, I just do this and they do this, and we're good to go.” No, it is constant conflict of schedules. It is sharing what's going on. It's the ups and downs. So I'd like to start with that: It's not easy. And if anyone ever tells you it is easy, please ask them how they're doing it, and then spread their wise words of wisdom to all of us. Because that's probably the first thing: It's not easy. Once you recognize that you can get past understanding like, “OK, I'm not alone in this, that this is not easy, and I can start talking and sharing my experiences and seeing from those who seem to have it together. What are they doing to make it work? So I start there. It's not easy. Second, you have to be a team. I think there's a lot of us that think that, and my wife definitely did initially, and that was on me, that she thought that my career was the most important, that what I did and how I executed the mission and where I was going, that that was the No. 1 priority. And I found it that's not the case. I found that's not the case, because, sure, when we didn't have kids yet, and we were in Tucson, it's a little easier, because I would go on my deployments, and she would go to the job, she would go to work, and she had and she supported that, because I was out there, you know, fighting the good fight, accomplishing a mission, doing everything the Air Force needed me to do. And that's what she knew was important for me. So she supported that through and throughout, and she supported it to where I imagined, to the sense of she didn't feel like she could speak to say things that maybe I would like in the sense of me doing my mission, or coming home from Afghanistan with some of my experiences. Ahe felt that maybe sometimes, that she didn't have a word to convey to like, “Hey, this really scared me.” Or, “Hey, when you were gone, I saw the news and I was frightened. And you know, when I saw this happen, I just wanted to reach out to you, and I just want to make sure you're OK.” And she never felt initially like that she could convey those feelings, because it might affect me. It might affect my, you know, mentality while being overseas and down range. So she held that in, she held it in. She kept strong. She put on the “I'm here to support you” and I feel bad, you know, thinking back on that, that I should have given her the space to like, “Tell me what you're feeling. Tell me what you're going through. I don't want you to, I don't want you to struggle in silence. If you know you see something or there's something that scares you, let me know.” And unfortunately, I didn't learn that lesson until way, way later in my career, because she'd always kept that strength in and even when we started having kids, she still did. I kick myself all the time now that— we got to California, in the U-2s, we had an incident down range to where they needed me to bump up my deployment out there, to get out there to take care of the situation. And I'd asked, I was like, “Well, how much sooner do you need me?” Because we had just had our first son. You know, the dynamic's changing. The family dynamic is changing, and especially with your first born. And they said, “We need you to leave in about a week.” Here I was once again. And I know we have kind of kind of mentioned that I was I was in the mean mentality I was in. I was gonna be a pilot's pilot. I was gonna get the mission done. I was going to do everything I could to prove myself, and if my country needs me to be out there in a week to take care of this mission, that my family and my wife will understand. And that was that was not the way I should look at it. It really wasn't. But because I was not seeing her as a teammate, and she held it in — and thank goodness we had her mother-in-law. We had some family come out and support with a new baby. But I could tell that was one of the first times to where looking back on it now that maybe I could have said, “Can you find someone else?” You know, maybe I should have what I'm doing, hopefully you're doing now and teaching others. You have to balance that family with mission and the prioritize what is truly important at that moment. And that's something I failed to do at that time. It would happen again later on, but thankfully— so when I got to the 6th Special Operations Squadron, and at this time, especially after we had our second child in California, the wife had mentioned more. She started coming out of the shell like, “Hey, I do need you a little bit more now. I need you, and I need to be able to express and convey what I do and don't like.” And I was listening, but I was not listening the way she needed me to listen. I was not being that teammate on my side. So I heard, “Hey, I just need more support with the family. So whatever career decision we make next, let's align that.” And I was in my head, I was like, “Yes, you're absolutely right.” That's why the 6th Special Operations Squadron, when I got that interview and I picked up, it was so important, because I had family in that area, and family could get to us easier. So I was thinking, “Awesome. I have the support system for you there. I got the assignment. You're going to be taken care of.” I can tell that's not yet what she was wanting. And I will credit good old Col. Valentino. I was spinning up to go to Lebanon with the team, and we're about to have our third child. And here I was once again, like, “Yep, gotta get back to the mission. Gotta show my value. Gotta get in there, do it.” And the wife understands. We have two kids already. We're gonna have a third. So we've already had two. We kind of know how this goes. We're good to go. But I could tell, once again, looking back, everything's— that she wasn't happy, but she was ready to put up that wall again, to be like, “OK, I have to support him. Have to support what he does, and I have to, because that's what the military is asking me. That's what this new community…” And then Col Valentino, he came down. He goes, “Hey, are you about to have another child?” And I was like, “Yes, sir.” He goes, “When?” And I gave him the date. And he goes, “Your deployment date is like, a month after that.” I was like, “Yes, sir. This is our third child. We'll be good to go. I have the support system for the wife now, and she'll be taken care of. Good to go.” And he goes, “No, you're staying home. I don't need you.” He goes, “Did you want to ask me if there's anyone else wants to go so you can be there for your wife and your family?” And that blew my mind, that just, I don't know. It came out of nowhere for someone in a leadership role to say, “No, I'm not gonna send you on this deployment. I want you to be there with your family.” And that held in tight, and from then on, everything changed, and how I led and how I would push the mission. But I wouldn't do it to the extent of, could I not help someone balance their family life with their mission? And that took too long for me to realize. So what I say to everyone out there, it's not easy, but you come home from a long day and you're mentally exhausted and the mission is not going good, or you're getting ready for deployment, take a moment, sit down and just talk with your teammate at home. You have to look at it as teammates. They are your partner. They will be just like I mentioned before. They will be your support system through thick and thin, because they've probably seen you at your worst, and they want you to be at your best. But you can't do that unless you take care of that home front and treat them as your teammate. Because I am still, to this day, trying my best to become the man that I hope that she sees in me and that she wants me to be one day, but I had to fail in seeing it back then so that could see it now. And I think that's one of these things I want to convey. Not easy, and they have to be your teammates.   Naviere Walkewicz Thank you for sharing that. And I think to have a leader that showed you that, which is, now you've imprinted that in your leadership style. You're thinking about the airmen that you come across and how to help them navigate some of those tough choices, but doing it with a, you know, a bigger view of not just the mission, but, like, how do you fit in that with your family? I think that's so powerful, and I'm really glad you shared that, because I know that some of our listeners and our viewers, that's gonna resonate with them as well, because they're gonna remember a time when, “Wow, I didn't even ask if I didn't have to go, or if I didn't have to do this, just because I'm so used to jumping when you say, jump,” right? And I think sometimes it's OK. It's OK. Just a question, like, I'm willing and ready to jump. I just want to make sure is someone else able to do it too because of these reasons, right? So I love that you share that.   Lt. Col. Steven Mount And those leaders have to know their people enough in that regard to also know because ultimately, when you get the mission, then yes, that's what we signed up for, yes. But those leaders know their people, and they know what situation they're in. For example, there's a few times in Special Operations to where we're going on another deployment. But we knew our people, and we knew that some did not have the balance at home, and things were not looking the best they could. “Hey, we can help you out. We can give you all the resources you need. We don't need you on this deployment.” But that takes good leaders, recognizing and taking care of their people and understanding that these individuals cannot be effective down range or where they go if their home life is not taken care of. So, I know that is something that's been talked about for all my leadership training for all the years, but actually applying it is going to start with our future leaders coming up to realize, know your people, know where you can take care of them so that they can take care of the mission.   Naviere Walkewicz That's right. That's right. So this has been incredible. I think the underlying lesson that you shared with us is, obviously having belief in yourself and doing the work and proving your worth, so to speak. But I think it's also recognizing that support network. So if I may ask, you, I have two questions. The first one is, what are you doing to be a better leader every day? Yourself, like, what is something you are actually doing to be a better leader?   Lt. Col. Steven Mount Oh my gosh. Well, I'm recognizing I know I'm not doing it right. Knowing that I'm about taking command already has the underlying nervousness and anxiety, and I realized taking command, why I have these emotions is because I'm afraid to fail, which that makes sense. That makes sense to any logical human being out there. That's like, yeah, I get that. But I have to realize, in that same token, it's OK to fail. It's OK to make mistakes. It's OK that some days you go in there, you're not gonna get it all right. This last year as a director of operations, I've walked out of that building, and there's days been like I didn't accomplish anything. I've messed things up. I didn't do this right. Why am I here? They could have found someone better. And then there were days where, like, yes, I did it, right? I got something accomplished. And on those days, I realized it's because I was taking care of the people and people's needs. And once again, when that happened, they were able to take care of the mission. And that's one of the things that every day I go into work and I ask myself, “Who can I help out? Who needs the motivational kick? Who needs someone to just talk with them? Who needs to share their story?” Because that's what leaders, ultimately, are. We take care of the people. And if I can go in there and just help one person every single day, I would like to think that that's a small success. So that's one thing I'm constantly working on. And it is an effort. It's not easy. It's not easy because you are taking so much and leaders, I don't care what level you're on, all the way from your very first flight command, all the way to your mission command, aircraft commander, all the way to where I am now. You're going to take a lot on your shoulders. You're going to bear, you know, the burden of others, pains, their grief, their successes, their failures. So I guess that's also answer that question. Get ready for that. OK? Because a good leader will do that. They will bear they will help hold the weight. They will support those who need it the most. And we got to do it day in, day out, the reps they have to. So I think I answered the first question, I apologize, was it was.   Naviere Walkewicz The second question is coming. So you're good, you're good. OK. What's something that you know now after having your 17-plus years in the in the military, but also just your life experience — but what's something you know now that you would share with a leader to kind of shorten that timeframe of, like learning those painful things to be better, right? So what would be something you'd share?   Lt. Col. Steven Mount Something I'd share to close that learning gap? Because once again, my call sign is Meathead— I learned lessons the hard way. Do your best to listen more than you talk. Do your best to just take the experiences of others, talk to others, but just listen. Just hear them. Just hear them. I believe that a lot of the things that I could have prevented may have already been told to me, or may have already been, you know, mentored to me, but I just didn't listen. Maybe they said something and “I was like, well, that doesn't jive with being cool or being a pilot, so I'm not gonna listen to that.” I'm pretty sure all of these lessons that hopefully either conveying or passing on, in a sense, I think I learned them early on. I just, I just didn't listen. So for all the leaders out there, do your best to listen, listen more than you talk. It will be wonders. Naviere Walkewicz Oh my gosh, that's just outstanding. And I what I really appreciate about that is, you know, you talked about how you're doing things to get better every day, but even just in the moment, you recognize like that's such an important piece of that is taking the time to listen and reflect so that you can actually really pick up on those cues, maybe, that someone needs your support. So yes, well, this has been incredible. As we wrap up today's episode, I keep coming back to something you said, which was all someone needs to do is just support you. Yeah. So here's the takeaway, leadership is found in how we show up for our people and how we believe in them, and how we remind them that they are capable for more than what they think they are. The question we can always ask ourselves today is, who needs me to believe in them right now? And you actually said that really well. So Col. Mount, I just want to thank you for joining us for this episode of Long Blue Leadership. Is there anything else you want to leave with our listeners today? Lt. Col. Steven Mount Yes. I don't think I'll ever be that leader that does one great act, and everyone's like, that's a great leader. I don't think I'll ever be that leader that gives like, one great speech, like, that's it. He nailed it. He's a great leader. No, if I'm gonna leave something with all of those you know at the Academy and the leaders in the Air Force now — which, by the way, thanks all of you. Me too, man, thank you for your service. You have no idea how much the world needs us right now, so you get out there and see it. So sorry. That was an aside. But thank you to everyone who's at the Academy now, who have served, whose families have served and will continue to serve. But one thing I'll leave to all those young leaders: Your leadership is defined by the acts, the million acts every day, not just by one act, not just by, like I said, not just by one amazing thing that you do. It's defined on you being there, and a million acts per day over a lifetime of your career, of showing up, showing that you care. That's huge, showing that you're fair and consistent. And they will see that your people will see that that those million acts day in day out, of how you treat them, and how you present yourself as a leader. And they will watch. They will watch, and if they can see that you care, and if they can see that you are doing those million acts day in, day out, and you're in there and you're in the grind and you're in the mud with them, they will give you everything, they will, and it's amazing to see, it really is, but that starts with you as the leader. So yeah, that's it, it's those million acts every day of a lifetime career that shows that you're a leader.   Naviere Walkewicz Well, we are so glad that you're out there leading and influencing so many. We're grateful for all of your years and more that you will do. Thank you so much.   Lt. Col. Steven Mount Thank you so much for the opportunity. I really, really enjoyed this. Thank you.   Naviere Walkewicz Good. Thank you for joining us for this edition of Long Blue Leadership. The podcast drops every two weeks on Tuesdays and is available on all your favorite podcast apps. Send your comments and guest ideas to us at socialmedia@usafa.org, and listen to past episodes at longblueleadership.org.   KEYWORDS Leadership, Resilience, Mentorship, Adoption / Family Foundation, Support Network, Perseverance, Tough Conversations, Mission & Family Balance, Trust, Listening       The Long Blue Line Podcast Network is presented by the U.S. Air Force Academy Association & Foundation      

This podcast episode delves into the profound connection between culinary experiences and personal history, as our guest, Meathead from AmazingRibs.com, recounts his formative encounters with barbecue and other beloved dishes from his childhood. He shares vivid recollections of familial meals that ignited his passion for cooking, particularly his admiration for ribs, which he first discovered at a cherished Chinese restaurant. The conversation then transitions to the nuances of cooking techniques, particularly the importance of achieving high temperatures for optimal stir-frying, an art that Meathead has perfected through outdoor methods that mimic restaurant conditions. Furthermore, the dialogue explores the evolving landscape of food shows and the desire for more instructional content that fosters genuine culinary education. Ultimately, we reflect on the communal and nostalgic aspects of food, emphasizing its integral role in shaping our identities and memories.Links referenced in this episode:AmazingRibs.comCompanies mentioned in this episode: Painted Hills Natural Beef AmazingRibs.com Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

This podcast episode elucidates the intricate nuances of grilling as we approach Labor Day, emphasizing the imperative of mastering foundational techniques to enhance one's culinary prowess. We are joined by the esteemed Meathead from AmazingRibs.com, who shares invaluable insights on effectively utilizing a digital thermometer and employing two-zone cooking as essential methodologies for achieving optimal results. The dialogue further traverses the significance of seasoning, specifically the unparalleled role of salt in amplifying flavors while preserving moisture within various meats. As we prepare for the convivial gatherings typical of this holiday, we also explore diverse grilling inspirations, ranging from classic barbecue fare to innovative vegetable and fruit dishes, ensuring that all listeners are equipped to elevate their grilling game. Join us as we delve into these topics, offering practical advice designed to enrich any Labor Day celebration.Links referenced in this episode:amazingribs.comoregondungeness.orgpaintedhillsbeef.comheritagesteel.usCompanies mentioned in this episode: AmazingRibs.com Painted Hills Natural Beef Oregon Dungeness Crab Commission Heritage Steel Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

GUESTS Betsy Fisher SRJC-Alex Ling Bakery Rian Rinn Sonoma County Meat 35 Sebastopol Ave Santa Rosa Meathead Goldwyn...Chef/Author  

“I like to think that whatever you cook indoors. you can cook it even better outdoors” Meathead Goldwyn On this special episode of Kitchen Chat, host Margaret McSweeney visits the living legend of grilling in his kitchen for an insightful conversation and a Masterclass on one of America's most revered traditions. She is joined by the… The post The Meathead Method: The Art, Soul and Science of Outdoor Cooking appeared first on Kitchen Chat.

"I like to think that whatever you cook indoors. you can cook it even better outdoors" Meathead Goldwyn. On this special episode of Kitchen Chat, host Margaret McSweeney visits the living legend of grilling in his kitchen for an insightful conversation and a Masterclass on one of America's most revered traditions. She is joined by the celebrated pitmaster, culinary scientist, and seminal voice in outdoor cooking, Meathead Goldwyn, author of the landmark book, "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes."   This episode presents an inspiring approach to the craft, intricate science and storied history of American barbecue. In a conversation that brings the experience of cooking outdoors to life, Margaret and Meathead delve into the rich History and cultural significance of this culinary art form, examine its central role in American Hospitality, and dissect the scientific principles that create an irresistible, craveworthy Taste experience. It's a discussion that defines the true Luxury of culinary mastery—where technique, precision, and passion converge to inspire and elevate a beloved tradition.   Join us for a compelling exploration of the art, soul, and science of outdoor Summer cooking.   Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. And of course, Meathead talks about flavoring smoke on the grill with tea. Savor the day!   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv    Savor the day!

In this week's Flex Diet Podcast, I sit down with fitness expert Bryan Boorstein to dig into the idea of “Meathead Cardio.” Brian has been in the lifting world for years, but over time, he began adding more cardio into his routine—and not only did it stick, it actually improved his performance and health. We talk about why hybrid training isn't the enemy of muscle, how to balance lifting and cardio without wrecking recovery, and the strategies Brian used to hold onto his muscle while ramping up his endurance work. He also shares his experience training for and excelling in endurance events, and how this shift has changed his overall well-being. We wrap up with some practical advice on how you can fold more cardio into your training without sacrificing strength, plus a look ahead at where training and tech might collide in the future. Sponsors:Beyond Power Voltra 1: https://www.beyond-power.com/michael13PNOE - tell them Dr Mike T sent ya: https://pnoe.comKillswitch for sleep: https://www.switchsupplements.com/DRMIKE use code DRMIKE to save $$Available now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:04:25 Brian's Hybrid Training Journey04:59 Balancing Lifting and Cardio08:49 Training Adjustments and Experiments14:16 Low Volume Training and Maintenance34:16 Cardio's Impact on Aesthetics and Well-being40:24 Brian's Cardio Training Regimen44:50 Significant Improvements in Rowing Performance45:32 Balancing Training and Recovery45:56 Adapting Training for Seasonal Changes47:15 Experimenting with Different Workout Routines48:25 Incorporating Cardio and Flexibility49:31 The Importance of Diverse Physical Activities51:41 Cardiovascular Training Setup55:49 The Role of Technology in Training01:05:16 Running and Its Impact on Training01:09:21 Zone Two Training and Recovery01:14:48 Conclusion and Final ThoughtsFlex Diet Podcast Episodes You May Enjoy: Episode 220: Lessons in Muscle Size From Training One Arm for Weeks – an interview with Bryan Boorstein, https://youtu.be/xKpqpybuTE8 Episode 252: Mastering Heart Health: A Deep Dive into Preventive Cardiology with Dr. Michael Twyman, https://youtu.be/hpdMnJSZMf8Connect with Bryan:Instagram: https://www.instagram.com/bryanboorsteinWebsite: https://evolvedtrainingsystems.comGet In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

This week we're joined by Noor Murad—longtime recipe developer at the Ottolenghi Test Kitchen. She's here to share cooking inspired by her home country, Bahrain. We talk about the magic of tahini dates, lamb with fenugreek, and spiced rice. Plus, Meathead is back to take more of your barbecue and grilling calls, from the rules of ribs to whether bones actually make your meat taste better; we learn how to eat like a Greek with Athens chef Carolina Doriti; Adam Gopnik considers the tart cherry; and we make Cantonese Barbecued Pork.Get this week's recipe for Cantonese Barbecued Pork here. Listen to Milk Street Radio on: Apple Podcasts | Spotify

Marcus spent a week in the redwoods doing yoga twice per day - here's what he learned about learning how to move to keep your body safe. SPONSOR: LMNT WWW.DRINKLMNT.COM/MARCUSFILLY

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Join me on The Flex Diet Podcast as I break down the iconic 1996 Tabata study that's been hyped for its fat-burning benefits. Tabata training has become a fitness staple, but is it really all it's cracked up to be?I'll uncover the myths, dive into the science, and explain why true Tabata isn't exactly beginner-friendly. Learn about its real effects on body composition and how you can modify it for better results.Plus, I'll give you the lowdown on Flexible Meathead Cardio: Level 2 that closes for enrollment at midnight on Tuesday, August 12, 2025. Tune in for a no-BS look at one of the most talked-about training protocols in fitness.Sponsors:Tecton Life Ketone drink! https://tectonlife.com/ DRMIKE to save 20%LMNT electrolyte drink mix: miketnelsonlmnt.comBeyond Power Voltra 1: https://miket.me/voltra1Available now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:00:19 Overview of Tabata Training01:08 Pros and Cons of Tabata Training03:25 Tabata Training Myths05:52 Original Tabata Study Breakdown15:49 Practical Applications and Modifications17:30 Conclusion and Additional InformationFlex Diet Podcast Episodes You May Enjoy: Episode 327: Flexible Meathead Cardio: Barbell Shrugged Rebroadcast with Dr Mike T Nelson, https://youtu.be/UAJi7RNGf3MGet In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

And that's supposed to be a compliment, according to one Oregon player

Second Rounders are starting to hold out for guaranteed contracts, starting a trend in a positive direction. The Home Run Derby might be the most American tradition in sports. Putting down protein on a Meathead Monday and Lee’s Leftovers.See omnystudio.com/listener for privacy information.

We're covering everything you've ever wanted to know about grilling and barbecue. First up, a road trip with Daniel Vaughn, barbecue editor at Texas Monthly. We taste whole-hog barbecue in Greenville, coffee-rubbed brisket in Nacogdoches and cow-eye tacos in Brownsville. Then, Meathead Goldwyn joins Chris on the phone lines for your toughest cookout questions; Kenji López-Alt makes the case for his favorite backyard dinner; and Grant Barrett and Martha Barnette of “A Way With Words” cool us down with summertime treats.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Meathead from AmazingRibs.com spends time in Afterhours with JT and LeeAnnMentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

From the Tim DeMoss Show archives we feature conversations with singer/songwriter Lauren Hart who has served as the Philadelphia Flyers national anthemist for 25 years and BBQ Hall of Famer Meathead (founder of www.AmazingRibs.com) regarding his new book The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes.See omnystudio.com/listener for privacy information.

This episode of Barbecue Nation features a Fourth of July special, prominently showcasing the culinary prowess and insights of Meathead from Amazing Ribs, a distinguished figure in the barbecue community. We delve into the quintessential aspects of this national holiday, emphasizing the significance of family gatherings and the shared experience of grilling. As we explore the most celebrated foods of the occasion, the discussion inevitably gravitates toward the preparation and enjoyment of ribs, hot dogs, and other traditional fare. Additionally, we engage in a thoughtful dialogue about the deeper meaning of Independence Day, urging listeners to reflect on the values that unite us as a nation. Join us as we commemorate this festive occasion with culinary tips, personal anecdotes, and a shared appreciation for the art of barbecue.Links referenced in this episode:amazingribs.compaintedhillsbeef.comheritagesteel.usoregondungeness.orgpigpowder.comCompanies mentioned in this episode: Amazing Ribs Painted Hills Natural Beef Heritage Steel Hammerstahl Pig Powder Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Meathead joins the show today and takes Heath and Candace on the wild journey of his life. From being a teenager and hanging with the legendary first astronauts in space to receiving the very first Master's Degree in Art in Technology, he discusses how all that lead to his newest book "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling and Outdoor Cooking" in today's episode of the Shootin' The Que podcast.0:00 - Start1:07 - AmazingRibs.com4:10 - Getting The Meathead Name6:20 - Early Grilling Years9:40 - Journalism School14:45 - First Master's Degree18:25 - Biggest Changes In BBQ26:25 - Book The Meathead Method36:30 - What Is BBQ?45:20 - Aquarium Pit49:35 - Future Plans56:50 - Can't Compete In Products59:50 - The Types Of Cooking Heat01:07:20 - How To Find His Book01:10:20 - Finding Meathead OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #recipe #cookbook #technology

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methodsBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Episode 294 is filled with members of their respective Hall of Fame's as we welcome Barbecue Hall of Fame member, Meathead and Canadian Baseball Hall of Fame member, Ryan Dempster. Plus we are joined by guest co-host Scott Crawford, Director of Operations for the Canadian Baseball Hall of Fame. Meathead is the founder and publisher of the immensely popular BBQ and grilling website AmazingRibs.com.  He is a   member of the Barbecue Hall of Fame and the author of Meathead: The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the “100 Best Cookbooks of All Time” by Southern Living.  He is back with us to discuss his new cookbook, The Meathead Method: A BBQ Hall of Famer's Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes.  For more information on Meathead, his books, and many other outdoor cooking related items go to https://amazingribs.com/ Ryan Dempster is a former Major League Baseball pitcher who played for the Florida Marlins, Cincinnati Reds, Chicago Cubs, Texas Rangers, and Boston Red Sox.  His great baseball career plus being from Canada made him a prime candidate for the Canadian Baseball Hall of Fame which inducted him in 2019.  Ryan is the only Chicago Cub and one of just three players ever to both start a game and collect 30 saves in the same season. He has many great stories, including one involving Alex Rodriguez.  Ryan is a huge fan and admirer of the late great Chicago Cubs announcer, Harry Caray and he honors him with a well done and very humorous impersonation.  We are joined by guest co-host, Scott Crawford, who is the Canadian Baseball Hall of Fame Director of Operations and adds some very special insight to the discussion. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Welcome back to the Flex Diet Podcast! I'm your host, Dr. Mike T. Nelson, and today's episode is a special rebroadcast of a conversation I had on the Barbell Shrugged podcast with Anders Varner. We dive deep into what I call the Flexible Meathead Cardio Approach — a method designed specifically for strength athletes and lifters who know they need cardio but don't want it to kill their gains.In this episode, I break down how to build a cardio plan that enhances, not competes with, your strength and performance goals. We cover why aerobic conditioning is a secret weapon for recovery, how it helps you train harder over time, and how to structure your week for maximum benefit.We also get into the weeds on VO2 max testing, different cardio modalities (and when to use them), and how to leverage health data from wearables like the Oura Ring for smarter training decisions. If you're a lifter who wants to be strong and fit without living on a treadmill, this one's for you.Sponsors:Tecton Life Ketone drink! https://tectonlife.com/ DRMIKE to save 20%LMNT electrolyte drink mix: miketnelsonlmnt.comFexible Meathead Cardio Level 1: Sign-up hereAvailable now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:00:35 Flexible Meathead Cardio Approach00:55 Enrollment Details for the Cardio Course01:45 Podcast Collaboration and Disclosure02:08 Introduction to the Barbell Shrugged Episode02:12 Cardio for Strength Training Enthusiasts05:28 Benefits of Aerobic Training for Lifters09:51 Personal Experience and Data Insights22:58 Structuring Cardio for Muscle-Bound Athletes27:49 Interval Training and Output Management29:03 Recovery Strategies for Intervals31:08 High-Intensity Intervals vs. Long Runs33:41 Understanding VO2 Max Testing39:04 VO2 Max Standards and Goals45:32 Structuring a Balanced Training Week47:46 The Importance of Consistent Cardio49:36 Conclusion and Where to Find More InformationFlex Diet Podcast Episodes You May Enjoy:Episode 287: Insights and Innovations in HRV and Aerobic Training with Coach Joel JamiesonEpisode 138: Why Everyone Benefits from Aerobic Training – Even MeatheadsGet In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

Summertime grilling is here - and Meathead has a new cooktop and some myths and tips to help. See omnystudio.com/listener for privacy information.

In his new book The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking, author and chef Meathead shares barbecue recipes, new techniques, and the science behind grilling.    

Montel Williams shares about his new book The Sailing of The Intrepid: The Incredible Wartime Voyage of the Navy's Iconic Aircraft Carrier on the show today. Williams, the Emmy Award-winning talk show host ("The Montel Williams Show" (1991-2008)), retired from the Naval Reserve at the rank of lieutenant commander in 1996, highly-decorated after 22 years of service. He currently hosts "Military Makeover with Montel." Meathead checks in regarding his newest cookbook, The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes. He is one of several dozen living BBQ Hall of Famers, is the founder of the wildly popular AmazingRibs.com, and says his wife Mary is "the best cook in the house." :) Pastor Jack Hibbs (heard weekdays at 9am on WFIL with the "Real Life Radio with Jack Hibbs" program) joins the show regarding the progress and growth of the Real Life Network (www.reallifenetwork.com) which features sound Christian teaching and family-friendly programming free. He also shares thoughts on the Lord including with regard to his work with Calvary Chapel Chino Hills (CA) where he is pastor. Sports clips: Max Kepler (Philadelphia Phillies Outfielder) (MLB.com)Nick Sirianni (Philadelphia Eagles Head Coach) (philadelphiaeagles.com) Music: Your Way’s Better / FORREST FRANKSee omnystudio.com/listener for privacy information.

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methodsBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

BBQ Hall of Famer "Meathead" is one of only 26 living members! Author of the NYT bestseller "Meathead: The Science Of Great Barbecue and Grilling," named a top 100 cookbook by Southern Living (alongside Julia Child!). The BBQ Whisperer & Hedonism Evangelist behind @AmazingRibs, the world's most popular BBQ site. This global judge of food & drink and founder of multiple world championships is dedicated to great flavor. From algae cookies to legendary ribs, Meathead's a culinary icon!The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 RecipesAmazing Ribs.com https://amazingribs.com/If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

The central focus of this podcast installment is the introduction of Meathead's newly released publication, "The Meathead Method." This discourse features Meathead from AmazingRibs.com, where we delve into the intricacies of his latest culinary insights and methodologies regarding barbecuing. We explore the evolution of barbecue techniques and the scientific principles that underpin the art of grilling. The dialogue is enriched by lighthearted banter that highlights the personalities of the hosts, JT and Leanne, while maintaining a serious tone regarding the subject matter at hand. As we navigate through various questions and anecdotes, we emphasize the passion for barbecue that unites us, offering listeners a profound understanding of both the craft and its cultural significance.Links referenced in this episode:AmazingRibs.comPaintedHillsNaturalBeef.comAmazon.comApple.comBarnesandNoble.comCompanies mentioned in this episode: Painted Hills Natural Beef AmazingRibs.com Amazon Barnes and Noble Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

JT talks about The Meathead Method, the latest book from Meathead at Amazingribs.comMentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Streamathon: We are less than one week away from the Streamathon! Get ready for NON STOP JIM AND THEM FILTH PIGS! Love Left Video Scrapbook: We've had this Love Left box set burning a hole in our pocket, lets take a look at the digital scrapbook. Featuring Corey's debut performance at the Nickelodeon Kid's Choice Awards. Friendship Arc: We were at Universal Studios Fan Fest Nights recently and we ran into a member of Corey's entourage! Who could it be!? COREY FELDMAN!, SHOW STOPPER!, LET'S JUST TALK!, DON CHEADLE!, BOOGIE NIGHTS!, JIM AND THEM IS POP CULTURE!, YOU KNOW THAT!, 1K LIKES!, NMAN!, STREAMATHON!, SILENT 50!, SHOUT OUTS TO THE POPE!, AMERICAN POPE!, 1 WEEK COUNTDOWN!, DIGITAL SCRAPBOOK!, LOVE LEFT 2.1 BOX SET!, EARLY FOOTAGE!, FELDMAN!, RUNAWAY MUSIC VIDEO!, BLACK GUY!, MUSICIAN!, TEDDY RUXPIN!, DIC!, DISNEY SEX!, ALADDIN!, LITTLE MERMAID COVER!, KING ALI!, RAJAH!, TAKE YOUR PANTS OFF!, INNUENDO!, SNOPES!, YAHOO SERIOUS!, YOUNG EINSTEIN!, CORNBALL!, YOUNG!, NICOLE EGGERT!, WIL WHEATON!, NICKELODEN!, KIDS' CHOICE AWARDS!, BOBBY HEENAN!, 80S!, PREQUEL!, ROOTS!, FEELING IT!, WAP WAP WAP!, MEATBALLS 2!, ALIEN!, MEATHEAD!, GENUINELY HAPPY!, CHEESING!, UNIVERSAL!, FAN FEST NIGHTS!, DUNGEONS AND DRAGONS!, ONE PIECE!, BACK TO THE FUTURE!, WICKED!, GLINDA!, RECOGNIZED!, TRAM!, BACKLOT!, NEPO BABY BODYGUARD!, CHRIS!, COREY!, IRL!, TALK!, COOL!, DISARM!, JAWS!, COLLECTION!, COREY'S BODYGUARD TO THE STARS!, HARPOON GUN!, SPIELBERG!, SLASH!, STARCRUISER!, STRICKLAND!, SLACKERS!, BIFF!, GTA!, VICE CITY!, YE!, HH!, EDGY!, 4CHAN!, EDGELORD!  You can find the videos from this episode at our Discord RIGHT HERE!

The primary focus of this podcast episode is the introduction of Meathead Goldwyn's latest culinary work, "The Meathead Method," which explores the intricate science and art of barbecue and grilling. We engage in a detailed discussion with Meathead, who shares insights into the book's innovative approach, which encompasses not only traditional recipes but also sophisticated techniques that challenge conventional culinary practices. Throughout our conversation, we dissect various myths surrounding barbecue, including the misconceptions surrounding ingredients like MSG. Additionally, we delve into the importance of understanding the science behind cooking, emphasizing how proper techniques can enhance flavor and elevate the dining experience. As we navigate through these topics, we invite listeners to embrace creativity in their cooking endeavors and to explore the myriad possibilities presented in Meathead's new book.Links referenced in this episode:AmazingRibs.comheritagesteel.usoregondungeness.orgpaintedhillsbeef.compigpowder.comCompanies mentioned in this episode: AmazingRibs.com Amazon Apple Barnes and Noble Grilla Grills Painted Hills Beef Heritage Steel Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Madusa's career on the line. Meathead matches rule. DDP vs Macho: LIGHTS OUT. The art of "less is more" ApronBump.com to watch and listen to all full episodes! Want to be featured on a future episode? Leave a voicemail using the "Send a Voicemail" button on ApronBump.com! Follow me at: @ApronBump on Twitter https://twitter.com/ApronBump @Apron_Bump on Instagram https://www.instagram.com/Apron_Bump/ @ApronBump on Tik Tok https://www.tiktok.com/@apronbump?lang=en “Apron Bump” on Facebook https://www.facebook.com/Apron-Bump-1… “Apron Bump” on YouTube https://www.youtube.com/ApronBump Enjoy this era of TNA? Catch up on the entire timeline at: https://www.apronbump.com/category/tna/ Join the Discord!  https://discord.gg/whcUgwDT Grab some Apron Bump merch! https://the-apron-bump-podcast.creator-spring.com/ -------------------------------------------------------------------------------------- Check out Juice and the "The Juice Box" Podcast; wherever you listen to podcasts For everything "The Juice Box" Podcast, check out: https://linktr.ee/JuicySteen @JuicySteen on X: https://twitter.com/JuicySteen Watch on YouTube: https://www.youtube.com/@juicysteen

Small Bites Radio has been named Top Hospitality Shows on the Planet from 2020–2025, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2025, Best Philly Food Blogs and Websites 2023-25, Top Philly Food RSS Feeds 2024-2025, nominated by Metro Philly Newspaper 2022-24 Best of Philadelphia Arts & Entertainment, and WINNER of Metro Philly Newspaper Best of Philadelphia Arts & Entertainment in 2023 and 2024. On the latest episode of Small Bites Radio, we're diving deep into the bold, creative fusion wave taking over the BBQ world and, BBQ lovers, hold onto your tongs—because Meathead, BBQ Hall of Famer and New York Times bestselling author, is back with his long-awaited follow-up cookbook: The Meathead Method, available for preorder now and releasing May 13th!

This week the one and only Meathead makes his triumphant return to the show to talk about his new book The Meathead Method. Meathead is a true legend in BBQ and grilling. BBQ Hall Of Fame, New York Times Best Seller and so much more. We dive into his new book available May 13th.    https://amazingribs.com/ https://www.barnesandnoble.com/ https://www.amazon.com/?tag=amazusnavi-20&hvadid=675149237887&hvpos=&hvnetw=g&hvrand=3868618090716587924&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9002014&hvtargid=kwd-10573980&ref=pd_sl_7j18redljs_e&hydadcr=28883_14649097

Thank you to sponsor of this episode: Green Mountain Grills________________________________________________Episode 379Taking you back to 5/19/2017 - Myth busting with Meathead...still appropriate to this day? You be the judge!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 5/19/2017Original Full Show Link: CLICK HERE

This week it's the meatheads vs. everyone else yet again. The immunity challenge is quickly conquered by more than half of the strong alliance, and Eva wins immunity and the rest get tacos. Meanwhile the losers must embark on a journey where one of them loses their vote. Kyle and David kind of go head to head over who should go home. David wants Kamilla but Kyle is not willing to turn on that alliance.If you enjoyed this episode please share it with your Survivor friends and follow us on Instagram at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@taglinetwinks⁠⁠

This week Jay and Brian are joined by a very special guest - Meathead! Pioneer of AmazingRibs.com, Meathead returns to the podcast to talk his newest book - The Meathead Method! Meathead discusses the inspiration behind the new book, grilled fried chicken, myth busting, essential tools, competition vs backyard bbq, over 100 recipes from his new book, and so much more! 

Analog Jones takes on a classic from the 1980s when they review The Princess Bride. Get a peanut and prepare for some sword fighting! Quick Facts Directed by Rob Reiner (Yeah, Meathead directed this along with This is Spinal Tap and Stand By Me) Screenplay by William Goldman (Butch Cassidy and the Sundance Kid and All the President's Men) Distributed by 20th Century Fox Budget of $16 million Box Office of $30.9 million Rotten Tomatoes: 96% Tomatometer /  94% Popcornmeter Starring Cary Elwes as Westley/the Dread Pirate Roberts Robin Wright as Buttercup, the Princess Bride Mandy Patinkin as Inigo Montoya Wallace Shawn as Vizzini André the Giant as Fezzik Chris Sarandon as Prince Humperdinck Christopher Guest as Count Tyrone Rugen Fred Savage as the grandson Peter Falk as the grandfather  How to listen and reach Analog Jones and the Temple of Film Discuss these movies and more on our Facebook page. You can also listen to us on iTunes, iHeartRADIO, Podbean, Spotify, and Youtube! Please email us at analogjonestof@gmail.com with any comments or questions! Learn more about your ad choices. Visit megaphone.fm/adchoices

Thank you to sponsor of this episode: Green Mountain Grills________________________________________________Episode 376Taking you back to 2/26/2016 - Well, Jon has done it again. He has found a portion of show history that, quite frankly, I just totally forgot about. What you will here on Friday is the first ever "BBQ Round-Up". Now, I do remember this show...but I did not recall releasing it on a Thursday. However, this particular clips really gives you all the details on what this show was looking to accomplish...it was a pre-recorded supplement piece to the Tuesday show.Now, you might be asking why I forgot about it...easy...I think this show made it (2) episodes in length before Meathead from Amazingribs.com called me and said, hey...I like what's going on here...I have the Pitmaster's Club...and I am looking to get some recurring new content up there for the members...can I buy the concept and have you do the show for me? So we talked about it, agreed on what that would look like...and then "The Pitcast" was born...and did that show for Meathead for a number of years.Jon, showing why he is the best at doing the Best Moments show...always mining the gold from the archives...and happy to have him back in the fold for the upcoming EC segment!!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 2/25/2016Original Full Show Link: CLICK HERE

(March 18, 2025 - Hour One)9:14pm - After a week off chasing Mickey Mouse around his playground, The show is back and better than ever. What better way to kick off the last 2 weeks of shows in March than by talking with the creator of Amazingribs.com, Meathead!! Tonight we talk about the latest updates on his new book, what to do with all that leftover corned beef and pastrami, should we be cooking steak in butter and what live-fire company is the biggest joke in the industry today.9:35pm - After Meathead, I will be joined by our monthly BBQ business expert, Wes Wright of Cook Out News (dot com). Wes and I will discuss the latest happenings over the past 30 days and we will pay specific attention to Solo Stove and their colossal decline in the stock market...could they get delisted...or even go bankrupt? Be sure to tune in for our takes!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Maria Bashmakov, Do312 Content Manager + Regional Content Lead, joins Dane to talk about how to celebrate 312 day! For more information visit do312.com. Father Pat McGrath, Pastor at Old St. Patrick’s Church, joins Dane to share what the church is doing to celebrate St. Patrick’s Day! Meathead joins the show to share grilling tips […]

Get ready to sit down with Clint Cantwell, the president of AmazingRibs.com!  He tells Heath and Candance what it's like working with Meathead, talks barbecue from New York to Texas to Memphis, and what he thinks is next for the world of barbecue in this week's episode of the Shootin' The Que podcast!

Note: "Act 1" was a separate published audio podcast.*Check out EZ's morning radio show "The InZane Asylum Q100 Michigan with Eric Zane" Click here*Get a FREE 7 day trial to Patreon to "try it out."*Watch the show live, daily at 8AM EST on Twitch! Please click here to follow the page.Email the show on the Shoreliners Striping inbox: eric@ericzaneshow.comTopics:*"EZ the Chin."*Further "fat a thon"*Some EZ Armenian family history.*The LA Kings hockey team caught in an innocent promotional catastrophe. *Update on Meathead.*A rare bit of "soccer talk" by EZ*The awesomeness of The Michigan Rangers soccer games.*Elon is a father for the 14th time!*The new National Parks.*Dumbfuck makes up story after getting locked in storage facility.*Asshole of the Day BTYB TC PaintballSponsors:TAG Accounting, Impact Power Sports, Kuiper Tree Care, Frank Fuss / My Policy Shop Insurance, Kings Room Barbershop, The Mario Flores Lakeshore Team of VanDyk Mortgage, Shoreliners Striping, Ervines Auto Repair Grand Rapids Hybrid & EV, TC PaintballInterested in advertising? Email eric@ericzaneshow.com and let me design a marketing plan for you.Contact: Shoreliners Striping inbox eric@ericzaneshow.comDiscord LinkEZSP TikTokSubscribe to my YouTube channelHire me on Cameo!Tshirts available herePlease subscribe, rate & write a review on Apple Podcastspatreon.com/ericzaneInstagram: ericzaneshowTwitterSupport this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

12-20-24 Norm and Eli read stories of dumb scenarios and decide who was the biggest dummy. Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.