Former hockey team of the National Hockey League
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In this solo episode, host Coleman Ayers takes listeners inside his summer training sessions, sharing four key concepts he has been refining on the court with a diverse group of players ranging from pre-draft prospects to youth athletes. Coleman frames the episode around the idea that coaching is itself a constraints-led process, as players are posed with problems, coaches are simultaneously solving their own. The result is a candid, real-time look at how practical coaching philosophy evolves through repetition, observation, and a willingness to question conventional wisdom.Coleman unpacks how fatigue changes shot mechanics at a biomechanical level and why the classic cue of "use your legs" can actually backfire. He introduces hybrid games as a solution for training groups with mixed positions, breaks down how individual constraints allow every player to work on their own specific problems within the same drill, and explores a nuanced middle ground between block and variable training — particularly useful for younger or less experienced players who need challenge without overwhelming complexity. Each concept is grounded in real examples from his sessions and connected back to broader principles of skill acquisition and the constraints-led approach.Timestamps00:00 — Welcome and summer training context 00:39 — Running sessions 4–5 hours a day and using them to experiment and problem-solve 01:34 — How coaching mirrors the constraints-led approach: finding solutions through live problems 02:34 — Fatigue shooting: preparing pre-draft players for NBA workout conditioning 03:14 — Observing how different player archetypes respond to fatigue 04:07 — Fatigue as an internal constraint that forces new technical solutions 04:56 — Tracking shot mechanics from fresh to fatigued and drawing correlations 05:57 — Why "use your legs" cue often leads to slower, less efficient shots 06:28 — Coaching cues that worked: plyometric ground contact, external focus, making the ball feel light 07:19 — Results: players adjusted technique in ways that produced more efficient power 08:02 — Using fatigue as a constraint in drills and small-sided games 08:56 — Rotation systems and movement patterns that naturally induce fatigue during shooting 09:15 — Having players get their own rebounds to keep fatigue levels up 10:00 — Hybrid games: training mixed-position groups with a 7-footer, a 16-year-old guard, and everyone in between 10:50 — How varied rosters pushed Coleman to design games that serve multiple positions simultaneously 11:42 — Ball screen games as a natural entry point for hybrid guard/big work 12:30 — Dump-off games and positioning concepts for guards and bigs 13:02 — Defining hybrid games: letting each position operate in their truest role 13:52 — When to rotate positions versus keeping players in their own role 14:20 — Credit to Thomas Iisalo's philosophy on early positional exploration 15:10 — Individual constraints: giving each player a different problem within the same game 15:47 — Half-advantage 1v1 template with three dribbles to the rim 16:21 — How individual constraints turn a shared drill into a personalized workout 17:00 — The biggest CLA growth: it's not just setting up the game, it's knowing your players 17:42 — Block vs. variable training: finding a hybrid approach for younger or newer players 18:28 — The 360-degree shooting drill as an example of a difficult-but-blocked constraint 19:11 — Why block training with high difficulty still produces variability at the micro level 20:12 — The difference between micro and macro problems in skill development 21:05 — Meeting players halfway: those who struggle to move away from block training 21:40 — Anchor shooting vs. exploration shooting and where this approach sits on that spectrum 22:18 — Examples of difficulty without full variability: quick hop-backs, decision-based footwork 22:59 — The block-to-variable spectrum and how to adjust based on athlete and context 23:31 — How all four concepts apply to younger players, not just college/pros 24:57 — Closing thoughts: try these lenses, share what you're working on, join the BAM Coaches platformResources & LinksFree Resources: https://byanymeanscoaches.com/resources BAM Coaches Platform: https://platform.byanymeanscoaches.com/#/platform Books: https://byanymeanscoaches.com/blueprint-bookKeep ListeningIf you enjoyed this episode, here are three more you'll want to check out:What Science Says About Shooting Through Fatigue The research-backed companion to this episode. Coleman digs into the biomechanics study behind why fatigue breaks down shooting mechanics — and what cues and constraints actually help players maintain their rhythm under pressure.
If You're Stuck - Lets Move On - Here's How Episode Overview Ever had that quiet thought… "I've lost my way…" Not shouted out loud. Not dramatic. Just a whisper somewhere in the background. In this episode, I share something personal — a moment where I genuinely felt that. Like the direction had gone. Like something inside me had faded. But here's what I discovered… You're not lost. You haven't lost your way. You've simply lost connection with the part of you that already knows. And when life changes — when you let go of old habits, old roles, even old identities — there's a gap. A space. A kind of emotional "void." And if you don't understand it… it can feel like grief. In this deeper dive, we explore that space — and more importantly, how to reconnect with your inner direction using a simple but powerful process. What You'll Discover This episode gently but powerfully shifts how you think about feeling lost: Why "feeling lost" is actually a sign of growth, not failure How identity is often tied to what you do — and what happens when that changes The hidden mistake: looking outside for direction instead of inside Why your future self already knows the way The key insight: Your path isn't something you find… it's something you feel And most importantly… How to reconnect to that feeling and take your next step with clarity The Big Insight Most people think: "I need a plan." "I need to figure it out." "I need the answer." But what if that's the problem? Because… You don't find your path by thinking — you find it by feeling. Your unconscious mind doesn't work in bullet points and spreadsheets. It works through: Sensation Emotion Intuition And when you reconnect with that… Direction replaces confusion Movement replaces stuckness Certainty replaces doubt The Process: Reconnecting With Your Inner Direction In this episode, I guide you through a gentle but powerful process to: Step away from overthinking Connect with your future self (the one already living your purpose) Feel what that life is like — without needing details Let that feeling become your compass Ask one simple question: "If this is who I am… what's the next small step?" No pressure. No forcing. Just noticing. Because your answers don't shout… They whisper. Key Takeaways Feeling lost doesn't mean you've lost your way It often means your old identity is dissolving The "void" is not empty — it's space for something new Looking externally keeps you stuck Your future self is already inside you Direction comes from feeling first, action second You don't need the whole plan — just the next step A Simple Reflection Take a moment after listening and ask yourself: What am I trying to replace instead of reconnect with? Where am I looking outside… instead of inside? What does my "best life" feel like — not look like? What's one small step that feeling is nudging me toward? How This Fits the Journey This episode builds directly from: FMQ 533 – Why Are You Stuck? Where we explored the fear of losing identity And leads into: The Missing Part of Success (#480) Where we bring in mind-body alignment and embodiment Because the full journey is: You're not stuck — you're protecting something You're not lost — you're disconnected You don't need more thinking — you need alignment Final Thoughts You don't need to rush this. You don't need to "figure it all out." Because… Your path isn't a destination. It's a direction. And it reveals itself… One step One feeling One moment of awareness at a time Call to Action If this resonated: Hit subscribe so you don't miss what's coming next Share this with someone who might be feeling a little lost right now https://personaldevelopmentunplugged.com/482-if-youre-stuck-lets-move-on-heres-how And most importantly… Take one small step today Shine Brightly
Scott Cameron is a two-time Emmy Award-winning creative leader who has spent his career executive producing international adaptations of Sesame Street, bringing this iconic brand to audiences in 190 countries and 31 languages. He joins us for this special episode to talk about what 57 years of research-driven storytelling has taught him about how story actually changes people.
Finding Your Way: When You Feel Lost in Life Why you're not lost — just disconnected from your inner direction Feeling Lost? Or Just Disconnected? "I've lost my way…" Ever said that quietly to yourself? Not out loud… just in your own mind. That moment where things feel unclear. Where direction fades. Where who you were no longer fits… and who you're becoming hasn't quite arrived yet. It can feel like a void. A strange mix of uncertainty, frustration… even a little grief. But here's the thing… You're not lost. You've just lost connection with the part of you that already knows the way. The Truth About Feeling Lost This feeling often shows up when: You've made changes in your life Old patterns or roles no longer fit Your identity is shifting And in that space… You go looking "out there" for answers. But the harder you look… The further they seem to disappear. Because your direction isn't out there. It's inside you. Why This Feels So Uncomfortable When your identity changes, it creates a gap: You're no longer the "old you" But you're not fully the "new you" yet That space can feel like: Loss Confusion Uncertainty Almost like grief. But it's not the end of something… It's the beginning of something new. Your Inner Direction (Your "Future Self") Instead of asking: "What should I do?" Try this… "What would the version of me who is already living that life do next?" Because that version of you: Exists Has walked the path Knows the direction And here's the key… It doesn't give you the whole plan. It gives you the next step. This Episode Includes a Guided Process In this deeper dive, you'll be guided to: Connect with the feeling of your "best self" Tune into purpose, fulfilment, and alignment Ask for the next small step Begin trusting your internal guidance system This isn't about forcing answers. It's about feeling your way forward. From "Finding" to "Following" Your path isn't something you find. It's something you: Feel Step into Follow One step at a time. Not a fixed destination… A direction. Key Takeaways You're not lost — you're evolving The "void" is a transition, not a failure Your answers aren't out there — they're within You don't need the whole plan — just the next step Alignment comes from feeling, not forcing Ready to Reconnect? Take a moment after listening: Sit quietly Reflect on what came up for you Notice any small nudges or insights And most importantly… Trust them Share the Journey If this episode resonated: Share it with someone who might feel "lost" right now Help them reconnect with their own direction https://personaldevelopmentunplugged.com/481-finding-your-way-when-you-feel-lost-in-life Get In Touch Got thoughts, questions, or something that didn't quite click? Email: feedback@personaldevelopmentunplugged.com Shine Brightly
Dan and Gaardsy review the Top 5 which included Tim Connelly's exit interview. Lou Nanne joined for that segment as well as the rest of the hour in-studio to talk Wild, Stanley Cup Playoffs and remember the 1991 North Stars run! See omnystudio.com/listener for privacy information.
Dan and Gaardsy review the Top 5 which included Tim Connelly's exit interview. Lou Nanne joined for that segment as well as the rest of the hour in-studio to talk Wild, Stanley Cup Playoffs and remember the 1991 North Stars run! See omnystudio.com/listener for privacy information.
This week I'm sharing the fourth and final installment from the day-long conference convened by the Institute for America, China, and the Future of Global Affairs (ACF) at Johns Hopkins SAIS on April 3rd in Washington — “The China Debate We're Not Having: Politics, Technology, and the Road Ahead.” The first three episodes featured Jessica Chen Weiss's opening remarks and the panels on what China wants, what the United States wants, and tech rivalry and competing visions of the future. This final installment is a fireside conversation between Henry Farrell and Alondra Nelson, followed by Jessica's closing remarks.Once again, my deep thanks to Jessica Chen Weiss, ACF's inaugural faculty director, for organizing this terrific conference and for so generously letting me share this audio with Sinica listeners.Henry Farrell, the Stavros Niarchos Foundation Agora Institute Professor of International Affairs at SAIS, sits down with Alondra Nelson — Harold F. Linder Professor of Social Science at the Institute for Advanced Study and former Director of the White House Office of Science and Technology Policy — for what turns out to be the day's most generative reframing of the AI race. Henry begins by asking how it is that ideas once confined to 1980s science fiction — the singularity, AGI, brains-in-vats — have come to anchor mainstream American AI policy discourse. Alondra traces the genealogy back to the “Californian ideology” and the long history of outré thinking in Silicon Valley, but her real point is that something has shifted: U.S. negative sentiment around AI has been climbing and plateauing high since 2022, even as adoption has spread — the opposite of the usual technology-acceptance curve, and the opposite of what's happening in China, Nigeria, or Brazil.From there the conversation opens up into what I found to be its richest vein: the contrast between a Cartesian, disembodied American conception of AI — “we're working on the brains,” as Sam Altman put it when OpenAI shut down its robotics team in 2022 — and a more embodied approach that integrates the cognitive and the physical, which is part of what's powered China's advances in advanced manufacturing and robotics. Alondra is sharp on the costs of the brain-in-a-vat framing: it treats AI as a state of exception in which existing laws and institutions somehow don't apply, and it lets us float aspirational claims (”AI will cure cancer”) that elide all the clunky institutional stewardship actually required to get from aspiration to outcome.She also offers an incisive reading of the Trump administration's AI policy — which, she argues, is misleadingly described as “deregulatory.” Between export controls, the golden share in Intel, immigration restrictions on STEM talent, and the administration's tight stewardship of who wins and who loses in the AI ecosystem, this is industrial policy by another name — and a narrowing of democratic input over decisions of enormous infrastructural consequence.The conversation closes with Henry asking what a small-d democratic successor administration ought to do, and Alondra's answer is bracingly practical: get rid of the state of exception, take the material supply chain of AI seriously (data centers, electricity, critical minerals, communities), let state-level policy generate evidence about what works, and aim for high-watermark aspirations — North Stars, in the spirit of the AI Bill of Rights — rather than pretending the technology itself will deliver our values.Jessica then offers her closing remarks, thanking the panelists, previewing the ACF Insights Series, and putting out the call for new junior fellows at the Institute.Participants:Alondra Nelson, Harold F. Linder Professor of Social Science, Institute for Advanced Study; former Director, White House Office of Science and Technology PolicyHenry Farrell, Stavros Niarchos Foundation Agora Institute Professor of International Affairs, Johns Hopkins SAISClosing remarks: Jessica Chen Weiss, David M. Lampton Professor of China Studies and Inaugural Faculty Director, ACFSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode, Coleman Ayers takes a deep dive into one of the biggest challenges in modern player development: how to create truly individualized development inside of group workouts. Coleman breaks down why most group sessions fail to produce personalized growth and explains how coaches can use constraints-led coaching, individualized feedback, and intentional practice design to make every athlete feel like they received a customized training experience. Throughout the episode, Coleman shares practical frameworks for identifying player “North Stars,” organizing athletes into development buckets, designing hybrid games for different positions, and implementing individual constraints within the same drill or small-sided game. He explains how coaches can balance logistics, efficiency, and specificity while still creating meaningful development opportunities for every player on the floor — whether working with youth athletes, college players, or professionals. This episode is packed with actionable ideas for coaches who want to maximize both scalability and personalization in their training environment. Timestamps00:00 — Introduction to individualized development within group workouts01:03 — The challenge of balancing personalization with scalable group training02:06 — Why constraints-led coaching can create individualized learning experiences02:53 — The importance of identifying each player's “North Star”03:31 — Using player superpowers and rate limiters to guide development planning05:17 — How to reverse engineer individualized workouts from ideal one-on-one training06:00 — Why individual constraints are the foundation of personalized group workouts06:55 — Common misconceptions about the constraints-led approach07:37 — Example breakdown: customizing a closeout 1v1 drill for different players08:59 — Using movement constraints for forwards attacking closeouts09:30 — Adjusting constraints for point guards using boomerang actions10:25 — Creating different footwork and movement demands for shooters11:37 — How personalized constraints create completely different learning experiences12:35 — Organizing larger groups into developmental “buckets”13:21 — Building finishing constraints for different player archetypes15:27 — Using cues versus constraints in player development16:27 — Coaching on the fly during small-sided games17:43 — Adjusting challenge levels for players of different skill levels19:03 — Why even shooting drills should be individualized20:33 — Applying personalized constraints to finishing and ball-handling drills21:03 — Never settling for generic drills without intentional player outcomes21:49 — Introduction to hybrid games for multi-positional development22:37 — Designing hybrid games for guards, forwards, and bigs simultaneously23:43 — Why hybrid games create more representative basketball situations25:00 — When to use individual constraints versus hybrid game structures26:09 — Why exposure matters more than specificity at younger ages26:46 — Final thoughts on creativity, personalization, and scalable player developmentResources: Coaching Platform - https://byanymeanscoaches.com/Modern Blueprint - https://byanymeanscoaches.com/blueprint-bookIf this episode gave you new ideas for designing more effective group workouts, share it with another coach who's trying to balance player development with scalable training systems. Leave a review, subscribe to the podcast, and join the conversation with By Any Means Basketball to continue learning about modern coaching, constraints-led training, and individualized player development.
EPISODE 80 OUT NOW ON ALL PLATFORMS! Ft. Adam Konowalchuck, Kaeden Serpa, & Kobe Sawyer - Battleford North Stars (SJHL) -Experience in the PJHL, KIJHL, and VIJHL -Utilizing the Jungle for Development -Journey to Battleford in the SJHL -Discussing the need for a CJHL league in BC -Thoughts and personal experiences with independent hockey Hosted by: Owen Elson & Joe Kuchaslo Presented by: The Hockey Podcast Network Sponsored by Aperio Athletics @aperio_athletics -Use promo code jungle15 for 15% off your first order! https://aperioathletics.com #pjhl #kijhl #vijhl #bchc #wijhl #nhl #hockey #hockeypodcast #jungle #junglehockey #junglehockeypod #aperioathletics Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this solo episode, Jean-Martin Fortier celebrates his 48th birthday by reflecting on his 24-year journey as a market gardener. He revisits the foundational influence of Eliot Coleman's The New Organic Grower, emphasizing how the "agricultural craftsmanship" of small-scale farming offers a meaningful alternative to industrial food production. The core of the episode outlines three guiding "North Stars" for the movement: reclaiming the integrity of the organic label, strengthening local food sheds to keep money in the community, and embracing seasonality as a social value. Jean-Martin argues that eating in-season from local greenhouses and root cellars creates a "good food revolution" that is impossible for industrial systems to replicate. He concludes by calling on farmers to stay rooted in their communities and fight for a food system defined by proximity, ecology, and joy.Timestamps [0:00] Intro[04:18] Birthday reflections: 24 years of hustling, dreaming, and the "Good Food Revolution"[06:33] Current projects: Research at FQT farm and the Old Mill garden[08:58] Returning to the source: The enduring influence of Eliot Coleman's The New Organic Grower[12:24] Trends in the movement: From the pressure to scale up to mastering the small-scale model[14:10] Agricultural Craftsmanship: Why growing food is a practice of presence, not industry[19:43] North Star #1: Reclaiming "Organic" and fighting off the dilution of the label[27:32] North Star #2: The power of locality and keeping wealth within the community[33:21] North Star #3: Seasonality as a tool for health, ethics, and community celebration[41:27] Summary: Building a future of proximity, ecology, and back-to-basics joy SponsorsReal Organic Project: Get Involved. Get Certified. Join the movement to fight the co-opting of organic.Thinkific: Built for the Business of Learning.Activevista: Specialised Tools and Seeds for Diversified Crop and Home GrowersLinks/ResourcesMarket Gardener Institute: https://themarketgardener.com Masterclass: https://themarketgardener.com/courses/the-market-gardener-masterclass Newsletter: https://themarketgardener.com/newsletterBlog: https://themarketgardener.com/blog Books: https://themarketgardener.com/booksGrowers & Co: https://growers.coHeirloom: https://heirloom.ag/The Old Mill: https://www.espaceoldmill.com/en/Follow UsWebsite: http://themarketgardener.com Facebook: http://facebook.com/marketgardenerinstitute Instagram: http://instagram.com/themarketgardeners Guest Social Media LinksJM:Instagram: https://www.instagram.com/jeanmartinfortierFacebook: https://www.facebook.com/jeanmartinfortier
What if healing from trauma is not just a psychological process, but a fundamentally creative one? In this episode, Jennifer Wallace and Elisabeth Kristof are joined by Laura Dawn, a psychedelic-informed author, researcher, and mentor who has spent more than two decades exploring how altered states can open creative pathways, support trauma recovery, and reconnect people with vision and possibility. Laura opens by naming something most people carry but rarely say out loud: the moment someone told them they were not creative. Research by Brené Brown suggests that around 80% of people had an experience in childhood that planted a limiting belief about themselves—and for half of them, it was about creativity. From there, the conversation expands into something much bigger: a reframing of creativity itself. Not as a talent or personality trait, but as a fundamental function of being human. Drawing on her graduate research and the Five P's of creativity framework, Laura maps creativity onto the arc of healing. She shows how psychological flexibility—one of the strongest predictors of post-traumatic growth—is also directly linked to creative capacity. The connection between trauma, recovery, psychedelics, and creativity is not metaphorical. It is neurological. Together, they explore how trauma narrows perception into rigid patterns, and how healing—through nervous system regulation, somatic work, and in some cases psychedelic-assisted therapy—reopens the mind to new ideas, new narratives, and new ways of being. The conversation also challenges the culture of speed and optimization, reframing slow living as a deep psychological restructuring rather than an aesthetic. And it asks a larger question: what becomes possible, individually and collectively, when we begin to value creativity and beauty as much as we value productivity and output? In This Episode, You Will Learn: Why creativity is not a personality trait but a fundamental dimension of what it means to be human How the industrial education system planted limiting beliefs about creativity that still shape adults today The five P's of creativity framework and how it maps onto psychedelic preparation and integration Why psychological flexibility is a predictor of both post-traumatic growth and creative achievement How the default mode network drives self-referential rumination in trauma and addiction, and how psychedelics disrupt that loop Why nervous system preparation before a psychedelic journey changes what becomes possible in and after the experience The surprising connection between compassion, forgiveness, and creative capacity Why slow living is actually a profound re-patterning of how we relate to time, not a lifestyle trend What creativity looks like as a mechanism for healing complex trauma, not just as an outcome of it Chapters 0:00 - The Healing Journey as a Creative Act 01:32 - Welcome and Introducing Laura Dawn 03:07 - What Is Creativity? A Word Association Game and the Limiting Beliefs We Carry 07:59 - The Five P's of Creativity and How They Map Onto the Healing Arc 17:45 - What Would the World Look Like If Artists Believed in Themselves? 21:30 - Collective Creativity, North Stars, and What We Are Actually Building Toward 26:37 - Survival Culture, Speed, and Why Slow Living Is Harder Than It Looks 33:36 - Complex Trauma, Neurodivergence, and the Creative Gifts Within the Wound 38:55 - Psychological Flexibility: The Bridge Between Trauma, Psychedelics, and Creativity 43:08 - The Hamster Wheel, the Default Mode Network, and Psychedelics as Pattern Disruptors 50:36 - Preparation, Embodiment, and Why One Good Rep Has to Be Whole-System 51:36 - Compassion, Forgiveness, and Why That Is Where Creativity Actually Comes Online Ways to Engage with Neurosomatics FREE 1 Year Supply of Vitamin D + 5 Travel Packs from Athletic Greens when you use my exclusive offer: https://www.drinkag1.com/rewired Wayfinder Journal: Track nervous system patterns and support preparation and integration through Neurosomatic Intelligence. Two week trail of BrainBased membership for neurosomatic practices and nervous system rehabilitation and health: rewiretrial.com Introduction to NSI for practitioners, coaches and therapists - The NSI foundations Bundle: https://neurosomaticintelligence.com/workshops/ Connect with Laura Dawn: livefreelaurad.com Watch Trauma Rewired on YouTube - Subscribe here Learn more about psychedelic neuroscience and neurosomatics on Sacred Synapse with Jennifer Wallace Capacity Gap: Free BrainBased workshop for entrepreneurs, leaders and high-performers: rewirecapacity.com
3 North Stars - Ep188 As Obi Wan would say, Hello There. In this walking pod, I offer 3 North Stars. Which should maybe be Three North Stars. But who cares, english spells lots of things wrong like the words receipts. Stupidest word ever. I digress. The north stars, of which there are the same number as thou shall count before throwing the Holy Hand Grenade, are to help answer the question “How do I simultaneously be a healthy person and also a bike racer?” which I think is a good one. And thus, I have attempted to answer it. If you would like to throw a Holy Hand grenade at me, do it in the comments. Thanks for listening.
Jess Myers covers the Wild for the Pioneer Press. He's on a balcony in LA covering the Wild's west coast roadie. The Sharks seem to have the Wild's number and Steve asks Jess for an explanation. The explanation… Macklin Celebrini. Jess also shares some shared history between the North Stars and Sharks. They then wade into Quinn Hughes' record performance last night in Anaheim.
VIKING QUEST continues with a must-listen conversation as Team SJHL continues its pursuit of gold at the 2026 Viking Cup, presented by Vaderstad.In Episode 4, host Jamie Neugebauer, Co-Director of Media for the Saskatchewan Junior Hockey League, chats with two of the top players in the league, Battlefords stars Gavin Granger and Anthony Campbell.VIKING QUEST delivers exclusive access, behind-the-scenes perspective, and expert analysis as Team SJHL takes on four collegiate level teams this Holiday season.
He grew up in Minnesota, played for the Gophers and North Stars, and also played in the World Juniors. What does he remember about that event and how excited is he to see the tournament in Minnesota? Klatt talked with Vineeta on The WCCO Morning News this week.
He grew up in Minnesota, played for the Gophers and North Stars, and also played in the World Juniors. What does he remember about that event and how excited is he to see the tournament in Minnesota? Klatt talked with Vineeta on The WCCO Morning News this week.
We dug into Foursquare's North Stars of vibrancy and velocity, applying design thinking to the people function, and their team-based performance model.---- Downloadable PDF with top takeaways: https://modernpeopleleader.kit.com/episode268Sponsor Links:
"la transformation c'est un kickstart" Le D.E.V. de la semaine est Antoine Jacoutot, CTO @ Believe. Antoine livre son expérience sur la refonte technologique de Believe, entreprise en plein refactoring depuis deux ans. Il met en avant l'importance de la réorganisation des équipes et du développement d'une culture collaborative, tout en soulignant la nécessité de l'équilibre entre le développement de nouvelles fonctionnalités et le refactoring. La migration vers le cloud et l'introduction de Java comme second langage ont renforcé la flexibilité et l'optimisation des systèmes. Il conclut en insistant sur l'importance de la communication et de l'implication des équipes dans ce processus de changement continu.Chapitrages00:00:56 : Introduction à la transformation chez Believe00:05:12 : La nécessité du refactoring00:08:49 : Stratégies de préparation à la transformation00:10:35 : Organisation et collaboration dans la transformation00:15:40 : Éducation et communication pendant la transformation00:20:01 : Choix technologiques et modernisation00:25:21 : Refondre l'organisation et le management00:34:30 : Le manifesto de transformation00:39:49 : North Stars de la technologie00:43:04 : Chronologie de la transformation00:48:35 : Retours d'expérience et leçons apprises00:55:57 : Focus sur les promoteurs de la transformation00:56:51 : Conclusion et perspectives futures00:58:41 : Recommandation de lecture00:59:05 : Clôture de l'épisode Liens évoqués pendant l'émission Reinventing Organisation 🎙️ Soutenez le podcast If This Then Dev ! 🎙️ Chaque contribution aide à maintenir et améliorer nos épisodes. Cliquez ici pour nous soutenir sur Tipeee 🙏Archives | Site | Boutique | TikTok | Discord | Twitter | LinkedIn | Instagram | Youtube | Twitch | Job Board |Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.
From his love of the outdoors to his passion for Minnesota hockey, Bill Sherck is a local legend. We chat North Stars and hammering big bass today on Wooden Sticks. Thanks to Minnesota Masonic Charities (mnmasoniccharities.org/), OnX Maps (onxmaps.com/), Lexus of Wayzata (lexusofwayzata.com/), & Lexus of Maplewood (lexusofmaplewood.com/)
First Take resumes with a conversation surrounding the AFC North! Does Aaron Rodgers have what it takes to lead the Steelers to the playoffs? Which QB in the division is under the most pressure? Learn more about your ad choices. Visit podcastchoices.com/adchoices
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https://youtu.be/wrIFxgnkJ1A Nathan Miller, Founder and CEO of Miller Ink, is on a mission to help organizations communicate clearly and strategically—especially in moments of high stakes and crisis. We explore Nathan's journey from diplomacy and speechwriting at the UN to launching one of California's top crisis communication firms. He shares the Miller Ink Communications Framework, which anchors every campaign with a clear objective, a targeted audience, and a compelling message. Nathan breaks down how to craft memorable messaging using the 3 Cs (Clear, Concise, Compelling) and the 3 S's (Stories, Statistics, Soundbites). He also reveals how to build a reputation-driven business, navigate hiring decisions, and future-proof your communications in a rapidly changing media landscape. --- Communicate in Soundbites with Nathan Miller Good day, dear listeners. It's Steve Preda here with the Management Blueprint and my guest today is Nathan Miller, founder and CEO of Miller Ink. and he's also a seasoned communication strategist with deep experience in business, government, diplomacy, crisis management and issue advocacy. Nathan, welcome to the show. Thanks for having me, Steve. It's great to be here. Well, it's good to have you. And I've got some questions I'm really curious about that I want to ask you. And starting with my favorite one, what is your personal “Why” and what are you doing to manifest it in your business? My personal “Why” really is a couple of things. One, our business makes a huge impact for a lot of people and to feel that impact every day is tremendous and it gives me a lot of satisfaction and pride. The people who work for Miller Ink., the people who work here and launched their careers through this company, our clients, every day you get to be in rooms with people who are solving problems, addressing challenges, navigating different challenges, and helping them get to a better place is incredibly gratifying. You want to be somebody who's of service in that way. We do a lot of advocacy and mission-driven work as well as an agency. I've done a lot of work on behalf of the Jewish community and the State of Israel, which has also been very meaningful. And for me, the most important personal “Why” is I have three kids and so much of what I do is really for them. And that is really one of my big North Stars in life. Yeah, well, lots of meaningful stuff in your life. And you left the UN Security Council, where you were a writer, to become a PR entrepreneur. So tell me about this journey. The journey was crazy. My career began, I got a master's in public policy here at UCLA. I went to Europe for a little bit. I worked in Brussels with the EU institutions there at a think tank. And then I came back and I worked at a PR firm in LA for a couple of years early in my career. I got a job as the chief speechwriter for Israel's mission to the UN. And it was a crazy time to be doing that job. I was really young, and it was the outbreak of the Arab Spring. A lot of different things that were happening in the Middle East and in the world. So, fascinating moment. And I did that job for three years. And at that point, my now wife and I were dating, and she was in LA and I was in New York, and we had to figure out a place to be. So I said, you know what, I'm gonna come back. And I think I have a problem with authority is what I learned working in big institutions in different ways. And I like to be able to set the pace of what I do. And so I say, every entrepreneur has a different cross that they're trying to not bear. And for me, it was really having control of my own destiny, and that mattered a lot to me. So I was a young guy. I saw communications changing rapidly, really rapidly. When I started at the UN, then the ambassador, Susan Rice, they asked her if she was on Twitter and she said, I don't do diplomacy by haiku. And that was like a funny thing.
Welcome to the Health Marketing Collective, where strong leadership meets marketing excellence. On today's episode, Sara Payne sits down with Larry Zarin, the former Chief Marketing Officer of Express Scripts, to explore the strategies behind fueling business growth and empowering field sales teams in an ever-crowded market. Larry's journey, which began in entertainment marketing and shifted into two decades of transformative healthcare leadership, is anything but conventional. He's known for injecting unexpected, creative approaches into regulated industries—developing programs that don't just look impressive on paper, but actually move markets, rally teams, and deliver sustainable results. Together, Sara and Larry dive into the guiding principles of relevance and differentiation in marketing, the importance of field force enablement, and why organizations must blend inspiration with practical tools to truly succeed. Larry shares his “beans and bullets” philosophy—adapted from military terminology—as a unique framework for how marketing can effectively support field sales teams beyond just providing air cover or generic collateral. The conversation further explores the powerful concept of “business theater” and edutainment, and why connecting emotionally with both sales teams and clients is essential for long-term success. Whether you're leading a health marketing function, working to support a field sales force, or looking to sharpen your organization's edge in B2B marketing, Larry's insights offer both strategic depth and practical inspiration for leaders across the industry. Thank you for being part of the Health Marketing Collective, where strong leadership meets marketing excellence. The future of healthcare depends on it. Key Takeaways: Relevance + Differentiation Are the North Stars of Marketing: Larry Zarin emphasizes that impactful marketing always sits at the intersection of relevance (to the client's needs) and differentiation (what sets you apart uniquely). Many organizations mistakenly chase innovation without ensuring it truly matters to their audience (what Larry calls “fool's gold”), or provide only the baseline (“table stakes”). True marketing power lies in mapping offerings honestly on this spectrum and seeking alignment. Field Force Empowerment Demands More Than Air Cover: Drawing from his “beans and bullets” analogy, Larry advocates for marketing to go beyond big-picture branding or generic materials. The field force—sales and account teams—needs substance, practical tools, and inspiration to feel genuinely equipped and proud to represent the company. A strong sense of alignment and support shifts their role from reluctant messengers to enthusiastic ambassadors. Business Theater and Edutainment Drive Engagement: Larry's background in entertainment shines as he discusses the need for “business theater” in healthcare sales—incorporating storytelling, emotional resonance, and creative presentation techniques to earn the attention of skeptical, often disengaged decision-makers. Edutainment isn't about gimmicks; it's about making serious topics deeply engaging, memorable, and even “braggable.” Optimal Sales-Marketing Alignment Builds High Performance: Cultural and organizational alignment between marketing and sales is non-negotiable for success. High-performing organizations have sales teams that “can't get enough of marketing.” Marketing isn't a sideline act, but the very source of inspiration and direction that fuels front-line performance. For leaders, bridging any gap is a core responsibility. Thought Leadership Requires Consistency, Creativity—and Courage: When done well, a unique thought leadership platform can set organizations apart and deeply empower the field team. Larry cautions against flavor-of-the-month approaches or relying on...
The great Brandon Warne joins us to talk Twins, Zebby Matthews, umpires, and pitch framing. Then our Father's Day authors series continues with Kevin Allenspach's book on the '91 North Stars. Buy Kevin's book here!See omnystudio.com/listener for privacy information.
Send us a textOur Patreon - https://www.patreon.com/HockeyCardsGongshowOn this episode of the Hockey Cards Gongshow podcast we start with Get To Know Your Hockey Hall of Famers, this time looking at the life, hockey career and hobby market for hockey hall of famer: Ching Johnson (11:27). We find out Who's Hot & who's on The Struggle Bus in the NHL (21:16). In hobby news, we update The PINTO Watch, President's Choice is releasing a new Ovi set that has....NHL logos?, Sidney Crosby breaks Wayne Gretzky's 19 year streak of consecutive PPG seasons, and a very unique Wayne Gretzky rookie card (54:30). We nominate the four most deserving players to the Minnesota North Stars Hobby Mt. Rushmore (1:14:50). Mark Hill, founder of My Card Post, makes another appearance on the show to talk about their new auction platform that, if successful, could reinvent sports card auctions (1:31:10). In new product releases, we look at the top five early 2023-214 E-X 2000 sales and 2023-24 SPx goes live on ePack (2:08:11). We end the show by answering your mailbag questions (2:18:12), then by sharing our most recent hockey card personal pickups (2:58:42).Partners & SponsorsHockeyChecklists.com - https://www.hockeychecklists.comSlab Sharks Canadian Consignment - https://www.slabsharks.comMINTINK - https://www.mintink.caPSA - https://www.psacard.comGP Sports Cards - https://gpsportcards.com/Sign up for Card Ladder - https://app.cardladder.com/signup?via=HCGongshoFollow Hockey Cards Gongshow on social mediaInstagram - https://www.instagram.com/hockey_cards_gongshow/TikTok - https://www.tiktok.com/@hockey_cards_gongshowFacebook - https://www.facebook.com/HockeyCardsGongshowTwitter - https://twitter.com/HCGongshowThe Hockey Cards Gongshow podcast is a production of Dollar Box Ventures LLC
Today on the show we are joined by Mike Snee of the Minnesota Wild. Mike is the VP of the Minnesota Wild Foundation and is heading up a cool new initiative called Skate It Forward. Childhood memories of the North Stars, growing up in Duluth, and Stanley Cup dreams on today's Wooden Sticks. Thanks to Minnesota Masonic Charities (https://mnmasoniccharities.org/), OnX Maps (www.onxmaps.com/fish), & Insight Brewing (https://www.insightbrewing.com/)
Today on the show we are joined by Mike Snee of the Minnesota Wild. Mike is the VP of the Minnesota Wild Foundation and is heading up a cool new initiative called Skate It Forward. Childhood memories of the North Stars, growing up in Duluth, and Stanley Cup dreams on today's Wooden Sticks. Thanks to Minnesota Masonic Charities (https://mnmasoniccharities.org/), OnX Maps (www.onxmaps.com/fish), & Insight Brewing (https://www.insightbrewing.com/)
one this episode we have documentary filmmaker, and short film creator SEAN SKINNER. We talk about his latest documentary "NO STARS" about the North Stars leaving Minnesota in the early 90's. We also talk his other documentaries and he experice doing camera for the news. visit Sean's film company page https://red23films.com/ CHECK OUT SEAN's DOCUMENTARIES here: Watch "NO STARS" https://www.youtube.com/watch?v=LzExLxZJwR0&t=201s watch "SHOWTIME" https://www.youtube.com/watch?v=0DciluHzcOY watch "MILLENNIALS and GEN Z are making VINYLS https://www.youtube.com/watch?v=Cw6vTN5GU1M watch "MINNESOTA ICONIC burger https://www.youtube.com/watch?v=WuJFJNeaymQ watch "APPLE RIVER STABBING" https://www.youtube.com/watch?v=lVhEivbwqoQ follow Sean and Red23films on vimeo here https://vimeo.com/red23films follow Sean Skinner on instagram https://www.instagram.com/digital_sean/ LIKE AND SUBSCRIBE to "KYLE AND NICK on Film" https://www.youtube.com/channel/UCIMugsOa1GscyD7oBQmcsCQ Read host NICK PALODICHUK's film reviews here https://stpaulfilmcast.reviews/
From Travis Hunter to Mason Graham, from Jeremiah Smith to Jeremiyah Love, from Abdul Carter to Tez Johnson, Kings of the North names its All-North first and second teams on this episode. That also includes a debate over the King of the North award for the best Northern player. Also on this show, final Performance Review rankings for all 28 teams, and news around Chip Kelly leaving Ohio State, Nebraska maybe canceling its spring game, Senior bowl standouts and the future of the ACC. Plus, a South Cram-o-Meter Year in Review. Thanks for joining Kings of the North Chapters: • Ohio State losing 3 assistant coaches (03:30) • Nebraska to cancel their spring game? (10:15) • ACC agrees to new network deal with ESPN (13:45) • Who stood out at the senior bowl? (18:30) • Performance Review recap (21:30) • Cram-o-meter season in review video package (29:55) • KOTN first team defense (54:00) • KOTN second team defense (57:50) • KOTN first team offense (1:04:00) • KOTN second team offense (1:11:55) • King of the North debate (1:29:00) • King of the North winner is (1:42:00)
Falcons find sacrificial lambs, Kirk Cousins debacle, NFL playoffs, A.J. Brown is a bibliophile, Saquon angers gamblers, Todd Bowles viral interview, Josh Allen vs ref, Robert Griffin III tries race-baiting but Clay Travis sets him straight, Mike Tomlin will stay, George Pickens not optimistic, Robert Kraft laughs at NFL rules again, Deshaun Watson may have screwed himself out of 92 million, Wolf Blitzer's 1999 tv room, Ohio State vs Notre Dame, Sydney Thomas has an SEC coach fan, Shaq meets his match, MLB throws the book at a-hole Yankees fans who attacked Mookie, Felix Mantilla dies, chariot racing riots, George Mikan, North Stars, Larry Csonka, Marvin Hagler, Tonya Harding, Michael Jordan quits, Dominique Wilkins bday, Pete's Tweets, Buck Weaver, Joe McCarthy, Hank Aaron & Frank Robinson in HOF, Steve Garvey, Roger Maris, Johnny Estrada, Angels, Ned Yost, and a new NHL team for Atlanta
Hello, my dear friends! I'm thrilled for all the possibilities that 2025 holds for us. This episode is all about intentions—our guiding lights, our North Stars (or Southern Cross, for some of you across the globe!). We'll explore how focusing on what truly matters can transform our lives into something richer and more fulfilling. So, let's dive into how we can turn our fears into excitement and our goals into realities. Together, we'll uncover the steps to align with your true intentions, create a clear plan, and tackle the challenges ahead. And, of course, we'll talk about how to make 2025 the year you achieve your Project Weight Loss goals. Don't miss this inspiring episode—and if you love it, please subscribe, rate, and share the show. Your support means the world to me!
Sean Skinner of FOX 9 joins Chad to talk about his 'No Stars' documentary sharing the stories of the North Stars and their departure. Later, Senator Scott Dibble joins to share criticism of Metro Transit and hiding their report on former Police Chief Ernest Morales.
Originally Aired November 14, 2024: Entertainer C Willi Myles. North Stars nostalgia. Everything you've ever wanted to know about the hotdog girl. Listen & subscribe to the show on Apple Podcasts, Spotify or Amazon Music. For more, visit https://www.93x.com/half-assed-morning-show/Follow the Half-Assed Morning Show:Twitter/X: @93XHAMSFacebook: @93XHAMSInstagram: @93XHAMSEmail the show: HAMS93X@gmail.com See omnystudio.com/listener for privacy information.
Henry talks with Jessi Pierce from the Bardown Beauties Podcast and NHL.com about her Taco Bell ordering habits, when can we start to change expectations for the Minnesota Wild, players holding each other accountable, the atmosphere around the rivalry with the Dallas Stars, and the disagree on the North Stars logo colors and more.
Send us a textWelcome back to our podcast! In this episode, we're at our live event in New York, featuring a captivating interview with Zach Triner, a pro athlete who shares his unique journey from aspiring NFL player to seasoned professional.Join us as Zach reflects on his early dreams, the challenges he faced along the way, and the pivotal moments that kept him pushing forward, even in the face of rejection. He discusses his time at Fidelity Investments, the importance of setting personal goals, and how he navigated the transition from sports to the finance world.Zach also offers invaluable advice for athletes looking to transition after their playing days, emphasizing the importance of building networks, exploring interests outside of sports, and staying proactive in their career development.Whether you're an aspiring athlete or someone looking for inspiration to pursue your dreams, this interview is packed with insights on perseverance, passion, and the power of comparison as a tool for growth.Don't forget to like, comment, and subscribe for more interviews and motivational content!Timestamps: 00:00 - Introduction00:23 - Zach's Background in Sports and Finance01:49 - Overcoming Rejection: Staying Motivated03:59 - Setting Personal Goals and "North Stars"05:10 - Transitioning After Sports: Advice for Athletes09:32 - Competing and Learning from Others10:15 - Final Thoughts and Closing Remarks #ProAthlete #Motivation #CareerTransition #NFL #Finance #Inspiration
From 'Spits & Suds' (subscribe here): He was the voice of the Stars franchise for 25 years in both Minnesota and Dallas. Ralph Strangis joins host Gavin Spittle to talk about his new venture where Stars fans can get an unfiltered, content rich version of Ralph. Ralph and Gavin look back at Ralph's time with the North Stars and the transition to Dallas, why he decided to create content after being out of the spotlight, his opinions on current Stars Jake Oettinger, Wyatt Johnston, the current team makeup as well as his current relationship with the franchise. Some great stories, laughs and opinions from Ralph Strangis on this edition of Spits and Suds. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
Brian Custer fills in for Molly Qerim and he's joined by Kimberley A. Martin, Harry Douglas and Clinton Yates. The crew debates the AFC North team that needs to win that division the most. Legendary college football analyst, Paul Fineabum, joins to discuss the NCAA giving Jim Harbaugh a 4-year show cause for recruiting violations. They also weigh in on whether or not the San Francisco 49ers' Super Bowl window is closing, and whether or not they have more faith in them or the Detroit Lions to repeat success. Lastly, the crew discusses whether or not this could be quarterback Daniel Jones' last season with the New York Giants. Learn more about your ad choices. Visit megaphone.fm/adchoices
Judd Zulgad and AJ Fredrickson chat about the news that caught Wild fans' eyes this morning about the team shifting to use the North Stars jersey colors permanently beginning in the 25-26 season, only for those reports to be met with comments from the club saying they were untrue. None the less how did you react when you initially heard about the rebrand and would you have been a fan of the change or no? With the NHL Draft two weeks away who are the main options for Minnesota at pick 13? Could fans see them trade up and if so who would be the trade chip to make that work? Are you more excited about the salary cap increase or the Four Nation Face-Off? All this and more on the latest Judd's Hockey Show! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Judd Zulgad and AJ Fredrickson chat about the news that caught Wild fans' eyes this morning about the team shifting to use the North Stars jersey colors permanently beginning in the 25-26 season, only for those reports to be met with comments from the club saying they were untrue. None the less how did you react when you initially heard about the rebrand and would you have been a fan of the change or no? With the NHL Draft two weeks away who are the main options for Minnesota at pick 13? Could fans see them trade up and if so who would be the trade chip to make that work? Are you more excited about the salary cap increase or the Four Nation Face-Off? All this and more on the latest Judd's Hockey Show! Learn more about your ad choices. Visit megaphone.fm/adchoices
Originally Aired April 25, 2024: Alligator attacks! Memories about North Stars commentator Al Shaver. Everything you've ever wanted to know about your hot mom. Listen & subscribe to the show on Apple Podcasts, Spotify or Amazon Music. For more, visit https://www.93x.com/half-assed-morning-show/Follow the Half-Assed Morning Show:Twitter/X: @93XHAMSFacebook: @93XHAMSInstagram: @93XHAMSEmail the show: HAMS93X@gmail.com See omnystudio.com/listener for privacy information.
- SKOR North's Judd Zulgad and Tom remember the legendary late North Stars announcer Al Shaver who recently passed, talk about the hospitality of New York citizens, and Judd shares his NFL Draft preview with the first day happening tonight!- KSTP's Chris Egert talks about the desire to move the Sundance Film Festival out of Utah and potentially bring it to Minneapolis! Talks about rail systems with Tom and if Minnesota will ever complete some of the light rail projects it has started, plus some of the other top stories from the news day.- Actor and producer Edwin Hodge joins the show to talk about his latest film "Parallel" available to stream free now on Tubi or for renting and buying on other platforms. Parallel is the first film produced by Hodge Brothers Production and is a sci-fi thriller that follows the story of a woman named Vanessa and her journey amongst the multiverse.- Kristyn Burtt talks about her time at a cruise ship naming ceremony and how she nabbed some champagne for Tevin and AJ. Shares breaking news about a Harvey Weinstein rape decision being overturned and what that could mean for a future re-trial, plus that he'll remain in jail on account of his other sentencing. Plus news on Jennifer Aniston wanting to reimagine the movie 9 to 5.Stream the show LIVE on the Tom Barnard Show app M-F from 8-9:30AM or get the show on-demand on Apple Podcasts, Spotify or wherever you get your podcasts! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- SKOR North's Judd Zulgad and Tom remember the legendary late North Stars announcer Al Shaver who recently passed, talk about the hospitality of New York citizens, and Judd shares his NFL Draft preview with the first day happening tonight! - KSTP's Chris Egert talks about the desire to move the Sundance Film Festival out of Utah and potentially bring it to Minneapolis! Talks about rail systems with Tom and if Minnesota will ever complete some of the light rail projects it has started, plus some of the other top stories from the news day. - Actor and producer Edwin Hodge joins the show to talk about his latest film "Parallel" available to stream free now on Tubi or for renting and buying on other platforms. Parallel is the first film produced by Hodge Brothers Production and is a sci-fi thriller that follows the story of a woman named Vanessa and her journey amongst the multiverse. - Kristyn Burtt talks about her time at a cruise ship naming ceremony and how she nabbed some champagne for Tevin and AJ. Shares breaking news about a Harvey Weinstein rape decision being overturned and what that could mean for a future re-trial, plus that he'll remain in jail on account of his other sentencing. Plus news on Jennifer Aniston wanting to reimagine the movie 9 to 5. Stream the show LIVE on the Tom Barnard Show app M-F from 8-9:30AM or get the show on-demand on Apple Podcasts, Spotify or wherever you get your podcasts! Learn more about your ad choices. Visit megaphone.fm/adchoices
Kevin Allenspach, the author of "Mirage of Destiny: The story of the 1990-91 Minnesota North Stars," joins Judd to discuss his soon-to-be released book on the team's improbable run to the Stanley Cup Finals. Kevin was an intern for the North Stars that season, a year after Judd held the same position. If you enjoy North Stars' history, this podcast is for you. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Kevin Allenspach, the author of "Mirage of Destiny: The story of the 1990-91 Minnesota North Stars," joins Judd to discuss his soon-to-be released book on the team's improbable run to the Stanley Cup Finals. Kevin was an intern for the North Stars that season, a year after Judd held the same position. If you enjoy North Stars' history, this podcast is for you. Learn more about your ad choices. Visit megaphone.fm/adchoices
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