Podcasts about Melissa Hamilton

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100 DAYS TO GO! To what you say? Click and find out! Today we launched what 864 Triple M Darling Downs has been working on for awhile now and we couldn't wait to share it with you! Amongst Triple M's Launch, we chatted with "Choose Bob" t-shirt designer, Bob Downe about his upcoming tour and show in Toowoomba. Melissa Hamilton and Andrew Smith with all the surrounding southern and western downs information that you could need. Tammie Irons and Sonia Wood talked it out in Topical Topics and Triple M sports Guru talked sports. Peter from Volcanic Brewing spoke about an upcoming event, as well as Kim Stokes supporting the Business Disability Awards. What a week! See omnystudio.com/listener for privacy information.

Whether you're eyeing a CEO role (33%), planning your next strategic move (50%), or positioning for board opportunities (16%), this episode is for ambitious leaders ready to stop waiting and start acting. Fresh from The Great Career Leap masterclass, Melissa breaks down why successful women get stuck in the busy trap - and shares the strategic shifts that create extraordinary careers without sacrificing what matters most.

In this episode of the Brave Feminine Leadership Podcast, Melissa Hamilton sits down with Matt Tice, CEO of Insurgence Group, to uncover the secrets behind navigating disruptive change with an insurgent mindset. From his beginnings as a nuclear engineer with the U.S. Navy to senior roles at Coca-Cola, and now the advisor to many Boards, Matt's career is rich in energy, agility and awesome experiences. There is so much ground on strategy being covered in this exchange you will have to listen twice. Tune into to hear Matts views on the 4 principal challenges for CEO's today; and be uncomfortable if you are the Chief Bottleneck Officer! Whether you're curious about leadership, strategy, or the human side of innovation, this episode is packed with wisdom and action. -----------------------   Craving inspiration? I send an email each Sunday about leadership reflection, top tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here: https://www.bravefeminineleadership.com/leadershipinspiration   Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation!   Access Your Free Clarity Tool Between the endless to-do lists, competing priorities, and decisions piling up, it's easy to lose sight of what matters most. But here's the truth: you can't give more if you're running on empty. That's why we created Balance Your Brave—a free 15-minute diagnostic tool to help you regain control and clarity. In just 15 minutes, you will: ✅ Pinpoint energy drains holding you back. ✅ Identify where to focus for the biggest impact. ✅ Walk away feeling calmer and more confident in your next steps. Think of it as your personal roadmap to balance and alignment. ⬇️ Click here to access your free Balance Your Brave diagnostic tool. https://www.bravefeminineleadership.com/Balance-Your-Brave   Are we friends? Connect with Us. YouTube: https://www.youtube.com/@bravefeminineleadership Instagram: https://www.instagram.com/bravefeminineleadership Linkedin: https://www.linkedin.com/company/brave-feminine-leadership Facebook: https://www.facebook.com/bravefeminineleadership

Short but not so sweet reflection on the latest CEW Executive Census Report. I coupled this with the top 3 things I observe when I mentor senior executive women. Love to hear your thoughts! -----------------------   Craving inspiration? I send an email each Sunday about leadership reflection, top tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here: https://www.bravefeminineleadership.com/leadershipinspiration   Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation!   Are we friends? Connect with Us. YouTube: https://www.youtube.com/@bravefeminineleadership Instagram: https://www.instagram.com/bravefeminineleadership Linkedin: https://www.linkedin.com/company/brave-feminine-leadership Facebook: https://www.facebook.com/bravefeminineleadership   Ready to take immediate action to manage your energy? Grab my new Activity eBook: 5 Simple Yet Powerful Techniques You Can Use to Elevate Your Energy & Performance - Even If You Don't Know Where To Start. Get access instantly here: https://www.bravefeminineleadership.com/ebook

Does your Team know what winning looks like? How do you zoom out and get an unbiased view of your business? Join as I explore 3 Tips that elevated my influence as a CEO and delivered a focused, aligned team and protected our culture so we could massively scale. Download the CEO Code Webinar workbook here: https://drive.google.com/file/d/15DQJKyjJW4A3W5Ijq9fg_Tu9kR1PBFbX/view?usp=drive_link Register for the Focused CEO Webinar Masterclass on 11th October 2024: https://www.bravefeminineleadership.com/webinar-focused-ceo -----------------------   Craving inspiration? I send an email each Sunday about leadership reflection, top tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here: https://www.bravefeminineleadership.com/leadershipinspiration   Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation!   Are we friends? Connect with Us. YouTube: https://www.youtube.com/@bravefeminineleadership Instagram: https://www.instagram.com/bravefeminineleadership Linkedin: https://www.linkedin.com/company/brave-feminine-leadership Facebook: https://www.facebook.com/bravefeminineleadership   Ready to take immediate action to manage your energy? Grab my new Activity eBook: 5 Simple Yet Powerful Techniques You Can Use to Elevate Your Energy & Performance - Even If You Don't Know Where To Start. Get access instantly here: https://www.bravefeminineleadership.com/ebook

Operational or Strategic? It's the #1 question leaders reflect on as they move into more senior roles. It's hard to let go of the detail when it has played such a role in your success and your credibility. Join as I reflect with another former CEO on how we got out of the weeds. Who gave us the feedback we needed to hear to grow. -----------------------   Craving inspiration? I send an email each Sunday about leadership reflection, top tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here: https://www.bravefeminineleadership.com/leadershipinspiration   Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation!   Are we friends? Connect with Us. YouTube: https://www.youtube.com/@bravefeminineleadership Instagram: https://www.instagram.com/bravefeminineleadership Linkedin: https://www.linkedin.com/company/brave-feminine-leadership Facebook: https://www.facebook.com/bravefeminineleadership   Ready to take immediate action to manage your energy? Grab my new Activity eBook: 5 Simple Yet Powerful Techniques You Can Use to Elevate Your Energy & Performance - Even If You Don't Know Where To Start. Get access instantly here: https://www.bravefeminineleadership.com/ebook

STS YouTube Channel: Surviving The Survivor: #BestGuests in True Crime - YouTubeIT'S HERE: STS HARDCOVER BOOK SIGNED COPIES FROM JOEL AND KARM: https://premierecollectibles.com/waldmanSTS Book on Audible: Https://www.audible.com/pd/Surviving-...STS Book on Amazon: Https://www.amazon.com/shop/surviving...STS Merch Store: https://www.bonfire.com/store/sts-store/STS Patreon: Https://patreon.com/SurvivingTheSurvivorSTS Website: https://survivingthesurvivor.com/All Things STS

That time I stepped into the #SuccessisHuman Spotlight and was interviewed by Maxme. Join little old me as I reflect on what drives me, the career advice I would give my 21-year-old self, my superpower and the skill I constantly work on improving. -----------------------   Craving inspiration? I send an email each Sunday about leadership reflection, top tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here. Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation! Ready to take immediate action to manage your energy? Grab my new Activity eBook: 5 Simple Yet Powerful Techniques You Can Use to Elevate Your Energy & Performance - Even If You Don't Know Where To Start. Get access instantly here. Are we friends? Connect with Us. Instagram LinkedIn

Addressing a room full of CEOs, I jokingly asked them to share their best knowing nod face with me. Do we have the answers? It seems not when it comes to retaining our top female talent. Join me as I share the #1 question CEOs ask me, and how I can help them retain and elevate female talent. I share 3 real case studies of incredible talent and how a combination of painting a picture, untangling assumptions about roles and challenging insatiable leaders demands is all part of the solution. -----------------------   Craving inspiration? I send an email each Sunday about leadership reflection, top tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here. Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation! Ready to take immediate action to manage your energy? Grab my new Activity eBook: 5 Simple Yet Powerful Techniques You Can Use to Elevate Your Energy & Performance - Even If You Don't Know Where To Start. Get access instantly here. Are we friends? Connect with Us. Instagram LinkedIn

Today’s guest is Melissa Hamilton with Texas & Southwestern Cattle Raisers Association (TSCRA) http://www.ParamountBroadcasting.com/audio/podcasts/2024/20240515ABR.mp3

Catch up with the best of Lee For Breakfast! Hear the Money map clues explained after 22 gruelling clues, Lee talks with Melissa Hamilton, the new Mayor of the Southern Downs, catch up on The Smelly Boot and Topical Topics and hear our chat with the founder of the world's best covers band, The Hindley Street Country Club!See omnystudio.com/listener for privacy information.

Feeling stuck in your career can be paralysing, but you're not alone. Join me on this podcast as I get real about the fears and uncertainties of career transitions. I share my own journey from CEO to creating the life I wanted, offering actionable steps to gain momentum and clarity. Stop feeling overwhelmed and start moving forward. Listen as I reveal five actionable steps to kickstart your momentum. -----------------------   Craving inspiration? I send an email each Sunday about leadership reflection, top tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here. Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation! Ready to take immediate action to manage your energy? Grab my new Activity eBook: 5 Simple Yet Powerful Techniques You Can Use to Elevate Your Energy & Performance - Even If You Don't Know Where To Start. Get access instantly here. Are we friends? Connect with Us. Instagram LinkedIn

IT'S HERE: Pre-Order Joel's Book: Https://amzn.to/48GwbLx 

Episode # 159 - The Connect Ft. Melissa Hamilton You know what this is This is Intentional Dangerfield Available Now ⬇️ Full Podcasts Available On: Apple Podcasts

TSCRA executive director of government relations, Melissa Hamilton, joins TSCRA Talk host, Kristen Brown, with insight on three Propositions on the ballot for the November 7 election. Hamilton encourages cattlemen and landowners to vote yes on Propositions 1, 6 and 8. Hamilton shares that Proposition 1 - protecting the right to engage in farming, ranching, timber production, horticulture and wildlife management – is vital to the future of our industry and, ultimately, the survival of our country. She stresses the importance of Texans making it a constitutional right, especially in the current environment of the changing demographics in the state. Proposition 6 – creating the Texas Water Fund to assist in financing water projects – has been a work in progress for many years Hamilton says, and will also be important to the future of cattlemen and landowners. Additionally, Proposition 8 – creating the Broadband Infrastructure Fund to expand high-speed access and assist in financing connectivity projects – is another topic that has been in the works for many years and continues to grow in importance with the growth and dependence on technology Hamilton explains. Hamilton stresses the importance of having conversations with family and friends about the upcoming election. Additional resources: 

I am thrilled to be recording our 100th Podcast Episode. I am pinching myself how my idea during lockdown has been so well received by you, our listeners, that we are here today recording this 100th episode. In this podcast, I share my vulnerability from my first rookie mistake with my first interview (what would you have done?) to reflecting on the incredible leaders who share their own stories. I am continuously inspired and humbled by their generosity in their conversation so I can continue to provide free access to in depth conversations with amazing leaders. Enjoy this special podcast and reach out as I would love to hear your thoughts. Find me at our website, social channels including LinkedIn. ----------------------- Craving inspiration? I send an email each Sunday about leadership reflection, tops tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here: https://www.bravefeminineleadership.com/leadershipinspiration Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation Are we friends? Follow us Instagram LinkedIn

The tables are turned in this week's podcast as Kelli Hayes, co-founder of The Brave Group, interviews Melissa Hamilton, co-founder of The Brave Group and Founder of Brave Feminine Leadership. Together they explore what it is to be a vulnerable leader and what is not, how vulnerability can be a leadership superpower and how to shake off the vulnerability hangover. Listen today to hear top tips in how to successfully weave vulnerability into your leadership skill set and Thrive and Find Joy in Leadership. ----------------------- Craving inspiration? I send an email each Sunday about leadership reflection, tops tips to build an intentional & sustainable life and other things that have captured my attention and are too good not to share! Sign up here: https://www.bravefeminineleadership.com/leadershipinspiration Loving the podcast? Leave us a short review. It takes less than 60 seconds & will inspire like-minded leaders to join the conversation Are we friends? Follow us Instagram LinkedIn

In one of the biggest week's in the Dan Markel murder case since Charlie Adelson's arrest, attorneys John Singer and Dr. Melissa Hamilton return to the show to breakdown the very latest news about Katie's proffer. It appears there are many more questions than answers: Will the proffer be sealed? If so, what does that mean for the Adelsons? What does Katie need to bring to the table to make it worthwhile for prosecutors?Also, a very bold prediction from John Singer. Another must-see episode. Support the show ❤️https://www.patreon.com/survivingthesurvivorSurviving the Survivor is a podcast dedicated to incredible stories of survival and the people who tell them.

The delightful Melissa Hamilton joins us on this episode to talk about her MFA experience, her work in science, puppetry, and planning unicorn parties! 

Legal giants breakdown Charlie Adelson's upcoming Arthur Hearing and what it means for #justicefordanmarkel ...Melissa Hamilton, J.D., Ph.D  is a Senior Lecturer of Law & Criminal Justice at University of Surrey School of Law. She's also a former police & corrections officer. John D. Singer – a Georgetown University Law Center graduate and former Proskauer Rose Attorney – is a Partner with, and Co Founder of, Singer Deutsch LLP. Mr. Singer was designated as a "New York Super Lawyer" in 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018 and 2019.

Melissa Hamilton, was once a successful CEO leading teams of over 5,000 employees until life surprised her with a career pause and a breast cancer diagnosis. She's now the Founder of Brave Feminine Leadership and is on a mission to inspire 100,000 women to take the next intentional step in their careers.This is Melissa's story of letting go of the certainty in order to lean into a wholehearted life.Episode ResourcesIf you'd like to find out more about Melissa's work and her podcast go to www.bravefeminineleadership.comSubscribe & Review The Hacking Happy Podcast Thanks for listening to this week's episode!If this podcast helped you in your journey to injecting more of what makes you feel good each day please head over to iTunes, subscribe to the show, and leave us an honest review. It's your reviews that enable me to impact more lives for the happier!

Greg Bishop talks with Melissa Hamilton, President of Synergetic Solutions, Inc. on Business In The 217.  Learn more at https://www.syloutionsinc.com/ See omnystudio.com/listener for privacy information.

RealSpit interviews Melissa Hamilton a Behavioral Therapist who works within a public school district. Our discussion centers around PTSD and Childhood Trauma

How to Dress an Egg: Suprising and Simple Ways to Cook DinnerBy Ned Baldwin & Peter Kaminsky Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Ned Baldwin: I'm Ned Baldwin. My first cookbook is How to Dress an Egg.Suzy Chase: For more Cookery by the Book, and to see what recipes I made out of this cookbook, head on over to CookerybytheBook on Instagram. Now for my quarantine question round. On Instagram, you wrote on your Houseman Restaurant account, "We're closing today. No takeout, no delivery. Don't know for how long. Looks like residents are going to be cooped up for some days. I'll be in the restaurant through tomorrow, closing things down, dealing with perishables, et cetera. We plan to reopen in whatever form is appropriate as soon as we can. We'll miss you." So, that was on March 17th. How are things going for you now as a restaurant owner in the epicenter, in New York City?Ned Baldwin: Yeah. It makes me sad to hear that. Well, we're still closed. I'm still not doing takeout. Every day, several times a day, I do the thought experiment about what it would feel like to do takeout, and who it would benefit, and at what risk. I mean, I have to say I kind of love working under adverse circumstances. Probably if I didn't, I wouldn't work in restaurants at all. You know, there was a blizzard a couple years ago. We were the only restaurant in the neighborhood open. My wife was hosting. She doesn't know how to do that. My daughter was busing tables. The guy who owns a suit shop next door was mixing drinks. He does not know how to mix drinks. It was me and one other cook. And because we were the only restaurant open, and nobody wanted to go very far, we were crazy busy, and it was one of my favorite nights that we've had at the restaurant. It was super fun. I think we did 80 covers, me and another cook.Ned Baldwin: And I would love nothing more than to serve the community in that way under these circumstances, but these are not the same. My chef de cuisine has a child, and I have two. I think the best thing that I can do right now... As much as I'd love to be providing Houseman's roast chicken to the people, the best thing we can do is be closed, and go to the grocery store infrequently, and encourage our customers to do the same. And, you know. I'm spending my time talking about this cookbook, which I'm excited about, and I think is an appropriate tool for the time.Suzy Chase: What dish are you making at home that is getting you through this time?Ned Baldwin: That's a fun question. I think one of the funny consequences of sort of living the life that I've carved out for myself is I'm like a gastro thrill seeker. I want maximum spice and acid and crunch and creaminess, and a panoply of spices. I mean, I'm actually not bored during this time at all, but when it comes time to eat, I get excited about it. That's probably no different from any other day of the week. And my family are normal people when it comes to food, so for them, I cook a recipe from the book maybe twice or three times a week, and that's the roasted broccoli.Ned Baldwin: Everybody loves broccoli, and actually, that recipe is in the book because my family likes it so much. That's broccoli kind of cooked like it's meat. So, salted a little bit, broken up. I show a way to cut it nicely, that has these sort of sweeps out of the dock, in a hot pan and then in the oven, and it's done. That's just sort of fun. My kids love crunchy stuff, and they also love browned stuff, so the heads have a lot of caramelization, and the stalks still have a good amount of crunch in them. So, that's what I'm cooking for the family. I mean, that's not all, but that's a thing that everybody seems to like a lot.Ned Baldwin: And then for myself, I can't seem to get enough of curry flavors right now. Curry is a broad, loose, kind of flabby term that describes a whole bunch of different combinations of spices, depending on where you are and what you're doing. I've been doing it with chick peas, with pork, with chicken and lots of spices, and with fried leeks. I mean, the sky's the limit.Ned Baldwin: Actually, I discovered something super fun a couple of days ago. I was breaking down a hangar steak, and hangar steak has this sort of ribbon of super tough, chewy... Like you can't eat it the way it is when you cook a steak... gristle. And you know, I removed it, and I looked at it for a second and thought, "Wait a minute. I love tendon." You know, in Chinese restaurants? And I love pork skin, and all that kind of stuff. And this piece, it's that, so it just needs to be cooked differently. So I immediately put it in a pot with ginger and shallot and garlic and chile, and with some onions and a bunch of other stuff, and braised it for two or three hours. And, wow. What a revelation, and super fun. I guess that's kind of the sort of nonsense I'm getting up to.Suzy Chase: You are a gastro thrill seeker. I had no idea you were going to say that. That's so funny. Hey, I made your broccoli last night. It's life changing.Ned Baldwin: Cool.Suzy Chase: I'm never making broccoli any other way ever again.Ned Baldwin: I love hearing that.Suzy Chase: It's so good. So, on to the cookbook.Ned Baldwin: Mm-hmm (affirmative).Suzy Chase: I love that this cookbook is all about cooking simple things. At first glance I thought, "Oh, this is a restaurant cookbook," but it's really not. Can you talk a little bit about that?Ned Baldwin: Yeah, sure. So, I was 36 years old when I set foot as an employee in a restaurant environment first, and preceding that, I was both an impassioned home cook, and a great eater in New York City restaurants, and other cities' restaurants that I managed to get into. I just love eating, and I love cooking. And so, I was a home cook for more years than I even still have been a restaurant cook.Ned Baldwin: I ended up working in the industry and opening Houseman Restaurant five years ago, and so I've been a restaurant cook for maybe 10 years, and the way I kind of feel... You know. I do my best to be a great restaurant cook when I'm in the restaurant. But also, there's a part of me always that's like a home cook spy in the restaurant world, and sort of picking apart, "Oh, that thing, the way that we do that." And that would be totally useless at home. No home cook would ever do that. It's timely. It requires unusual equipment, and just not useful at home at all. And then, other things, a few here and there, I think, "Wow. God, I wish I had known that when I was only cooking at home." So, almost like a home cook spy in the restaurant world.Ned Baldwin: And the book, it isn't all stuff that I learned in the restaurants that I thought would be useful at home, but some of it is. The broccoli, for example, just was like, "I know my kids are going to like broccoli cooked like this." Like our roast chicken recipe, which I think is one of the more important chapters in the book, was born from cooking chicken in several different restaurants.Ned Baldwin: Restaurants are funny. You go in and you sit down, and there's certain windows of time that the kitchen has to produce food. Like, you want your entrée between 15 and 30 minutes from when you sit down in the restaurant, and if it's more than that, a customer starts to get kind of anxious. So, roasted chicken takes a long time, and so a lot of restaurants mitigate that by precooking or par cooking their chickens, which I think decreases its quality by 15 to 40%, right off the bat with that.Ned Baldwin: And so, I wanted to cook chicken from cold, like take it out of the fridge to done in 12 to 18 minutes. And just kind of goofed around with a bunch of different ways of doing it, and finally discovered that I could get certain size chickens and cook them from raw pretty efficiently. That translated to the home very well, and it also, like there was a big a-ha moment when I was... I think I was at Craft and I saw cooks doing this. That they used the floor of the oven. They lift the rack up to the higher shelf, and just put pans on the floor of the oven.Suzy Chase: What does that do? Does it bring more heat underneath the chicken?Ned Baldwin: Yeah. The way ovens are designed, there's almost all ovens, the heat comes from an element that's underneath the metal pan on the floor of the oven. And so, if you set the pan on the floor, that element is like a low temperature burner. So, it's sort of like having your pan on a low flame while also in the oven. And what that does, if you're cooking something wet... Like any kind of meat, chicken... the liquid that comes out of it while it's cooking that would otherwise inhibit the skin from crisping properly, like if it was on a shelf in the middle of the oven, it cooks that water off really fast. So, one of the things people love about our roasted chicken is the skin is like a cracker. Crispy. Really, really crispy, and nicely browned.Suzy Chase: So, speaking of your chicken, in 2015, Pete Wells wrote in The New York Times, "Houseman is a new restaurant where you can get, among other good things, an excellent roast chicken. 'Big whoop,' you say. 'I can get excellent roast chicken at a place in my neighborhood.' Well, no you can't," he wrote, "Unless you live across the street from Barbuto. But let's not argue." And then Pete even wrote, "In restaurants, I manage to get a chicken like this roughly once out of every 50 attempts." That is some high praise right there. After he wrote that, were people just coming in for your chicken all the time?Ned Baldwin: We sold a gazillion, gazillion roast chickens. Yeah. Yeah. It's impossible to work at Houseman, and not end up being a great chicken cook. And for what it's worth... And I kind of love that this is true... all my cooks, when they cook chicken at home, they do it the same way they do it in the restaurant. Because it works, and it translates at home.Suzy Chase: So, you know this to be true. If you can learn to cook one thing well, and make a recipe truly your own, you have opened the door to creating a lifetime's worth of recipes. What's the first thing you learned to cook well?Ned Baldwin: Oh. Fun question. Well, that's an opportunity to talk about my wife's father, my father in law, who is one of my best friends in the world, and who is just a spectacular cook. I think my love of home cooking... I probably would have been there anyway, but boy did it get a chance to emerge, in cooking and building a relationship with him. He cooks everything well. His name's Jay. We did moules, just like Belgians do mussels. One of my great loves in cooking and eating is finding a thing that I thought I didn't like, and just falling in love with it.Ned Baldwin: I actually quoted him at the beginning of the book, saying, "If you think you don't like something, you probably just haven't had it cooked properly." That's his perspective.Suzy Chase: True.Ned Baldwin: Which is great. What he's saying is it's a fundamental openness to all food on the planet. And I make those mussels all the time. And then, even more impactful was lobster bisque that he made, that just blew my doors off. So delicious and rich, and it was about squeezing flavor out of every step of the way. Breaking the lobster down, and crushing the shells and roasting them, and reducing and roasting and reducing, and flaming with cognac. I mean, it was great. Just great. And I've done some version of that recipe hundreds and hundreds of times now.Suzy Chase: So, the one thing I've been cooking more than anything else during quarantine has been eggs. We are going through eggs like they're going out of style. Would you share the story of the dressed egg?Ned Baldwin: Shortly after the restaurant opened, I was going to put a dish on the menu called oeuf mayonnaise, which is a boiled egg in some kind of delicious mayonnaise. I had gathered some ingredients, and was on my way down the stairs to where the food processor was to make the mayonnaise. I was just literally halfway down the stairs with an armload of stuff, and stopped and thought, "Why does this need to be mayonnaise?" Walked back upstairs, and made the following. I made something that we now call egg candy, which is almost like a slurry of capers and anchovies, chile, lemon zest, some fried herbs, and a lot of olive oil. And then we made some fried leeks and some fried parsley. That was the first one.Ned Baldwin: I put it on the menu. It was one of those lovely moments where it was like, "What are we going to call it?" "I don't know." "Oh, let's call it a dressed egg." And then it became one of our bestselling things, and one of the things that's consistently been in the restaurant since we opened. I sort of recognized a framework, like your seven and a half minute eggs are gorgeous. Jammy and delicious all by themselves or with a little bit of salt, but then if you dress them up... And you can dress them up a million ways.Suzy Chase: So, tell us about your co-author, Peter Kaminsky, and how he influenced you.Ned Baldwin: Well, Peter is a cookbook rockstar. He's written with a zillion chefs who are better than me. I honestly... You know, I just have to say, between Gerardo and Pete and Christopher Sheinlin and Melissa Hamilton, who photographed the book, and Rux Martin, who edited the book, and David Black, who's our agent... Every minute that I think about this team, I say the same thing. I don't know how the hell I got on this team. It's just an amazing crowd of people.Ned Baldwin: You know, it started with Pete. Pete came to the restaurant. He read Pete Wells' review. As he likes to say, he's not really a review chaser. He wrote the Underground Gourmet for New York Magazine. He was a food reviewer there for some years. I think he's sort of done with the next trendy restaurant, but he said he thought he found something in Pete Wells' review that made him excited about trying Houseman, and he came, and [inaudible 00:13:16]. Pete has a parallel life as a fishing writer, and I mentioned earlier, I'm totally obsessed with fishing. It's all I want to do if I'm not with my family or cooking.Ned Baldwin: And so, when I saw he was coming in, I had actually just read a book that he wrote, which is just lyrically beautiful, about fishing in Montauk in the fall. It's called The Moon Pulled Up an Acre of Bass. I had just read it for the second time about a month before, and so I... You know. Normally if I recognize somebody in the restaurant, if they're not a friend, I leave them alone. Meryl Streep or whatever. But Gabrielle Hamilton, that owns Prune, had a great line. She said, "You know, if they changed your life, tell them." So I did that, and we ended up chatting and finding that we got on well, and shared a sense of humor.Ned Baldwin: He came back a few more times, and I guess wasn't disappointed with the food. And then on December 17th of 2015, called the restaurant, and he said, "Do you want to do a book?" And I said, "No." Which was insane, but... You know. I had just opened a restaurant. And he said, "You know, Ned, it takes a long time to write a book." He was quite right. It took us a year and a half to kind of carve out what the concept of the book was, and then a couple more years to get it fully written. I took cookbook writing 101, 202, 303, 404 with Peter, who has written 17 cookbooks.Suzy Chase: Now for my segment called My Favorite Cookbook. What is your all time favorite cookbook, and why?Ned Baldwin: I... And I bet you do, too... I love Bonnie Slotnick. I love her bookstore. I love going in there and spending half the time talking to her, and half the time looking at books, and I have done for many, many years.Ned Baldwin: I can pull out some silly ones. I love Rex Stout, the author. He wrote the Nero Wolfe books that take place in New York City in the '30s and '40s and '50s, and he was a gastronome who lived in the West '30s in his townhouse, and he had a chef in his house? This is all fictional. He had a chef in his house. His name is Fritz. And one of the great joys of the books is him describing the meals that Fritz, who's a German cook, but was making what I think is really traditional high American food from that era. There are probably, gosh, I don't know, 20 or 30 Nero Wolfe books, and someone pulled all of the recipes out of them and made a cookbook out of them. I really, really love that one a lot.Ned Baldwin: I was just reading It's Not a Cookbook. But, we have a group out here on Sunday evenings. Somebody picks a text, and we Zoom together and take turns reading the text. So, I had remembered a Jim Harrison essay. I think he was in Michigan, and got caught in just the storm of all storms, and kind of dug a hole with his hands and got in the hole. It's a really beautiful piece, and sort of makes me feel a little bit about some version of how our psyche's feeling at the moment. For those who don't know, Jim Harrison's an outdoorsman and a food writer, and he wrote some movies. He died a couple years ago. And he just writes amazingly about food.Ned Baldwin: You know, I couldn't remember where the heck that passage was about him getting caught in the storm, so I ended up reading two of his books over the last couple of days. And just, I mean wonderful food story after wonderful food story, and half of them are him at home, making pozole... He's like a super rustic cook... and half of them are him at some three Michelin star restaurant, eating woodcock and drinking magnums of Petrus. So I like him a lot, too.Suzy Chase: Where can we find you on the web and social media?Ned Baldwin: My website is housemanrestaurant.com, and I have Facebook, but I don't really use it, and I have Twitter, and I don't really use that, either. But I do use Instagram quite a bit, and my Instagram is also just Housemanrestaurant.Suzy Chase: Judith Jones wrote in Eater, "To me, cooking is an art form, and like any art form, you have to learn the fundamentals. Well, this cookbook is a good place to start." Thanks so much, Ned, for coming on Cookery by the Book Podcast.Ned Baldwin: Thank you for having me. It's a lot of fun.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

During this episode we sit down with the UWGB's PRSSA E-Board to discuss different reasons of why students should join this organization. Produced & Hosted By: Matthew Knoke Co-Hosts: Megan Roshak, Melissa Hamilton, and Janie Hodny --- Support this podcast: https://podcasters.spotify.com/pod/show/uwgbprssa/support

Melissa Hamilton, was a 50-year-old woman who was brutally murdered in a senseless act, committed by someone who had no compassion for human life. This crime of opportunity occurred extremely recently, and is absolutely sickening. I hope Melissa's story can help someone out there, which encouraged my passion behind the episode. Please subscribe/review us on your podcasting service --- Support this podcast: https://anchor.fm/full-bodied-crime/support

We're back with another Yappy Hour! There's been a lot of true crime in the news lately and we just had to discuss. Well first we laugh at stories we only think are funny, then we get dark into the horrids of the world. Topics included in this Yappy Hour include: the arrest of Lisa Synder in Berks County, Pa.; the Amber Alert from Samara Derwin in Luzerne County, Pa.; the douchebag teenage hunters that tortured a deer in Brookville, Pa; the suicide-text case out of Boston, and finally the murder of counselor, Melissa Hamilton, in Nashville. _Thank you to our lovely sponsors for this episode!Vedic Botanicals: follow them on Instagram @vedicbotanicals and use our promo code "butwhat" on their website yourvedicbotanicals.com for 13% off your order!Sexy Little Scrunchies: follow them on Instagram @sexylittlescrunchies and use our promo code "BWDWK" for 20% off your order!Eskandalo Hair: follow them on Instagram @eskandalohair or check out their website eskandalohair.com. Call 610-625-9100 to schedule an appointment. Mention this podcast and get 10% off your service!_Social media:Facebook: @BWDWKpodcastTwitter: @BWDWKpodcastInstagram: @butwhatdoweknowpodcastEmail: butwhatdoweknowpod@gmail.com_** PLEASE SUBSCRIBE, RATE & REVIEW **_On Instagram:Cover art: @ohsamitMusic: @cliff_albert

Recorded at NALA's 2019 Conference and Expo in July, host Carl Morrison provides a unique look at the Conference by sitting down both with a seasoned veteran and a first time attendee, Melissa Hamilton and Sherron Brightharp. Sherron shares her motivation for coming to this year's conference and describes her favorite parts of the experience. Carl also talks to Melissa about her many years of attendance, how her involvement in NALA shaped her career, and her tips for paralegals hoping to attend in the future. Melissa Hamilton is vice president of NALA and a paralegal at North Dakota's Office of the Attorney General. Sherron Brightharp is the in-house paralegal to the general counsel for the Charleston County School District.

Episode #53- City Biz Ft. Melissa Hamilton . On This Episode Of The Podcast Melissa Stops By And We Discuss Float Tanks, R-Kelly Trials, Whitney Houston vs Mariah Carey, Billionaire Problems Plus Much More. To Reach Melissa Hamilton click the link below

Melissa Hamilton lives in McCall, Idaho with her young family. She works at the University of Idaho extension office in Cascade, and she identifies as being a member of the West Central Mountains. When she heard Wanna Know Idaho was featuring the region on the podcast, her first thought was not a question. It was a statement she's heard repeated many times:

Today's episode will feature Stone Corral Brewery, located in Richmond, Vermont. Stone Corral is a family operated artisanal brewery that was started on their horse ranch in Huntington, Vermont.  In 2016 the brewery moved to its current location adding a taproom and music venue. Stone Corral offers well-balanced brews featuring local, seasonal flavors and borrowing from the German, Belgian and British brewing traditions. Owners Bret and Melissa Hamilton will join us. Please call us with your questions at 929-477-1757, or if you can't attend the live podcast, send us your questions ahead of time. Email us at Gregory.dunkling@uvm.edu

On This Episode Of The Podcast Melissa Hamilton Owner Operator of Ur Corner Office Stops By And We Discuss Entrepreneurship, Personal & Business Branding, Motivation & More. Ur Corner Office can be found @ http://www.urcorneroffice.com/ Please Rate Review & Subscribe To the Channel, Your Comments Are Appreciated & Would Mean A lot To Us. Like us on FaceBook https://m.facebook.com/intentionaldangerfield/ Follow us on Instagram https://www.instagram.com/intentional_dangerfield Follow Us On Twitter @Dangerfield217 Available Now On: ITunes Anchor Google Play Music Overcasts Pocket Cast #IntentionalDangerfield #Anchorpodcast #podcasts #Springfieldil --- Support this podcast: https://anchor.fm/intentionaldangerfield/support

This week, Bret and Melissa Hamilton join the show from Stone Corral Brewery in Richmond Vermont. The interview was recorded in May 2016 at the Farrell Distributing Craft Beer Show located at Quechee Inn at Marshland Farm in Quechee, Vermont. Brett and Melissa tell us about the origins of their brewery, the live events and music that can be found there and about some of their more unique flavored beers. What’s in the Fridge this week? Jeff and Jason open up a tropical Belgian style witbier Liliko’i Kepolo out of Avery Brewing Company in Boulder, Colorado and a Magic Hat Art Hop Ale brewed for the South End Art Hop in the South End of Burlington, Vermont. Both bring fruit beer back into the market in a new way.

Today on Let’s Eat In, Cathy Erway is joined on the phone by Christopher Hirsheimer and Melissa Hamilton of The Canal House. The Canal House releases seasonal publications three times a year, and they recently published a cookbook entitled Canal House Cooks Everyday. Today, Cathy, Christopher, and Melissa are talking about Thanksgiving dinner! Hear about some of the dishes that Christopher and Melissa are cooking for their own Thanksgiving dinner tables. Hear why The Canal House recommends a dry salt brine for your turkey as opposed to a traditional wet brine. Christopher and Melissa discuss some of their favorite late-fall greens, and their passion for seasonal ingredients. If you’re interested in a decadent date, have Christopher and Melissa take you out for oysters, champagne, and foie gras! This episode has been sponsored by Hearst Ranch “One of the lovely things about brining is that because the salt holds more moisture. So it’s not only flavoring the meat, but it’s making the meat more moist and juicy.” [9:50] — Melissa Hamilton on Let’s Eat In

Choreographer Alastair Marriott introduces his work Sensorium at an Insights event. With contribution from Royal Ballet dancers Gary Avis and Melissa Hamilton.

This week on Cooking Issues Michael sits down with Christopher Hirsheimer and Melissa Hamilton, founders of The Canal House. They gang speaks about creating Canal House Cooking, a cooking magazine the times describes as “both old-fashioned and totally new”. Hamilton and Hirsheimer describe their process for collaborating on photo shoots, creating and re-working recipes, and what its like to have a quiet place away from the city. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.