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What does it really mean to live with an unstoppable mindset when life keeps changing the rules? In this conversation, I had the privilege of talking with Linda MacKenzie, whose life story spans poverty, reinvention, creativity, faith, and deep personal responsibility. Linda grew up in the Bronx with very little, learned resilience early, and carried those lessons into a life that has included engineering, broadcasting, authorship, and decades of work around positivity, healing, and intuition. As we talked, we explored fear not as something that controls us, but as something that can guide us when we learn how to listen. We also discussed the importance of trusting your inner voice, choosing kindness even when it feels difficult, and staying grounded in truth rather than noise or fear. I believe this conversation offers something meaningful for anyone who wants to better understand themselves, live with greater purpose, and remember that an unstoppable mindset is built one choice at a time. Highlights: 00:47 – Learn how early poverty and cultural diversity shaped a deep respect for people and resilience.03:25 – Understand why looking at a person's heart matters more than labels or background.07:28 – Hear how lifelong learning and creativity fueled constant reinvention.09:56 – Discover why fear can be used as a signal instead of something to avoid.11:22 – Learn how positive thinking became the foundation for long-term impact.13:09 – Understand why truth and responsibility matter more than opinions.17:49 – Learn how intuition and inner voice guide better decisions.22:29 – Discover the two core fears that drive most human behavior.29:11 – Hear how natural healing and mindset work together over time.32:49 – Learn why giving back to the community creates balance and purpose.46:31 – Understand how positivity shapes collective consciousness.58:58 – Learn what it means to live with responsibility, kindness, and self-trust. About the Guest: Linda Mackenzie is the epitome of the multi- hyphenate! A former telecom engineer who designed worldwide communications networks for the airlines and Fortune 1000 companies, Mackenzie is a mainstay in pioneering entrepreneurial spirit. She launched one of the first used PC stores, a datacom consulting firm,a wholesale gift manufacturing company and was the former President of a mind- body supplement manufacturing corporation. Today she heads one of her proudest accomplishments to date, as President of CREATIVE HEALTH & SPIRIT-- a Manhattan Beach based media & publishing company started in 1995 and Founder of HealthyLife. net - All Positive Talk Radio which commenced in October, 2002. Linda Mackenzie is also an author, radio host, lecturer, audio/ TV/ film producer, screenwriter, Doctoral Clinical Hypnotherapist Candidate, a world- renown psychic who has appeared worldwide on hundreds of radio shows, almost all network and cable TV stations and in several award winning documentaries. Ways to connect with Linda**:** Social Media: Twitter: https:// twitter. com/ lindamackenzie; https:// twitter. com/ positiveradio Linked In: https:// www. linkedin. com/ in/ linda- mackenzie- 590649b/ Facebook: https:// www. facebook. com/ linda. mackenzie. 56 Instagram: https:// www. instagram. com/ healthyliferadio/ You Tube: https:// www. youtube. com/@ LindaMackenzie https:// www. youtube. com/@ healthyliferadio Websites: www. lindamackenzie. net, www. healthylife. net, www. hrnradio. com P. O. Box 385, Manhattan Beach, CA 90267 books@ lindamackenzie. net www. LindaMackenzie. net About the Host: Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog. Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards. https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/ accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/ https://www.facebook.com/accessibe/ Thanks for listening! Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below! Subscribe to the podcast If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can subscribe in your favorite podcast app. You can also support our podcast through our tip jar https://tips.pinecast.com/jar/unstoppable-mindset . Leave us an Apple Podcasts review Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts. Transcription Notes: Michael Hingson  00:00 Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us. Michael Hingson  01:20 Well, hello, everyone, wherever you happen to be, I am Michael Hingson, and you are listening or watching unstoppable mindset. And today, we have a wonderful guest to talk with. She is an innovator by any standard. She's done a lot of different kinds things. She describes herself as a self as a multi hibernate, and I'm gonna let her explain some of that, but I think she's got some interesting and relevant stories to tell, and I'm really glad to have her here. I'd like you to meet Linda. MacKenzie, Linda, welcome to on top of a mindset. Linda MacKenzie  01:58 Well, thank you so much for having me. I'm really happy to be here Michael Hingson  02:02 and you're in Manhattan Beach, right, correct, yeah. So you're not all that far away from me from where I am, up in Victorville. So you know, we could probably open our windows and if we yelled loud enough, we could hear each other. But anyway, tell me about the early, early Linda, growing up and all some of that stuff. Well, that was kind Linda MacKenzie  02:22 of an interesting journey. You know, I was born in the Bronx. My mother was Bostonian, Irish, and my dad was Northern Italian. He had the red hair. My mother had the dark hair, and a typical Italian family, you know, and Irish family, they were constantly fighting, so I delved into books and ran to the church for peace and quiet and and many, many things like that. And we were very poor, you know, we had two dresses. I had two dresses a year. And we, you know, did, had to come home for lunch because we didn't have lunch money and stuff like that. Walked walk that mile to school, too much to school. And we did. I actually lived on the second highest point on the eastern seaboard and so but we grew up really fun. You know, we had when I was growing up in New York, one one street was Italian, the next one was Irish, and the blacks had a street, and the Japanese had a street, and the Koreans had a street, and the Germans had a street. And we all went to school together, and we had one common denominator. We were poor. So when I had sleepovers, I had every kind of person, and we just took each other for who we were and not what we were. And so that was a very nice thing growing up. And because we were poor, we got a lot of advantages. For example, our chorus was in high school, our chorus was taught by Metropolitan Opera singers. So we learned and got many things. And if you were very bright and understood that, we to try and get everything we could do, you know, and use it to improve yourself, it happened so and that's kind of what we did. Michael Hingson  04:14 Well, I think that's really cool, and it's great that you grew up in an environment where everyone understood that we're all part of the same world and and they got along. So you never really had to face a whole lot of or you see other people face a whole lot of that, the kinds of problems that we see in other parts of the world, that everyone worked out pretty well together. Linda MacKenzie  04:35 Yeah, I for us. We did, and I've learned to take people, but I always looked at the heart of a person. You know, I may never have remembered their name, but I would remember everything they said, and I could see their soul. So I I never, ever really saw color of skin or anything like that, and and so it was kind of an enigma for that. I mean, it was. An easy for me growing up. I mean, I had three attempted rapes before I was 11, you know, you had to learn street smarts. You know, you go to church and you got, you're passing the strip club with, you know, all the drunks trying to grab at you at eight years old, trying to pull you away. So, you know, so you learned real quick on what to do and what not to do, and I ended up getting married, put my ex husband through school. He became a biochemist, and went to college for two years, and then quit and put him through school, and then, you know, had a baby at, you know, is married at 19 and had a baby at 21 and, you know, was divorced at 27 and moved to California at well, divorced at 25 I guess, yeah, and then moved to California in 27 and just had a really interesting life. I've been through every strata society, from extremely poor to not so poor to middle class to nouveau riche to old money. I've even jet set. I've done it all so, great experience, no matter what. Did you ever get remarried? Yes, I did. I got I got married to a commodities broker that actually worked at the World Trade Center and in the Mercantile Exchange up there in the comics and the mercantile and, you know, as a matter of fact, there was one day because I was cute when I was, you know, 2728 and my husband was a broker on a floor trader, and he'd say, come in, as it's this particular time, onto the floor, and come meet me on the floor. Well, they didn't really have a lot of women on the floor. Yeah, back in those days. I mean, you know, back in the days where I grew up, my husband had to approve a bank account if I could have a savings account. So you could, you couldn't even, you know, have a credit card if you were a woman, you know. So I went through a lot of stuff. But anyway, I remember walking on the floor, and the whole exchange stopped because he told me wear a mini skirt. And I did. And he went in and did a whole big thing on trading gold, and made a lot of money that day. Walked on the exchange. That's what ended up happening. But Seth, you Michael Hingson  07:17 talked about, you just made me think of something you talked about, you saw people's hearts and so on, but you never remembered their names. I know for six years I worked up at Guide Dogs for the Blind in San Rafael, which is where I've gotten all of my guide dogs. Because after September 11, one of the things they asked me if I come be their spokesperson. One of the things that we heard, and I never believed in until I saw it in action, is that most of the people at guide dogs know every single dog that goes through the campus bills. They'll never remember your names. They don't remember students names, but they remember the dogs, Linda MacKenzie  07:53 right, right? Well, they have intimate Well, I mean, I remembered my mom's name. Well, that's a start. Michael Hingson  08:04 It's just kind of funny, because, you know, the students and the trainers do get along well, but it's just so funny. How so many people up there would remember the dogs. I could go down the corridor going to the Veterinary Clinic, and people would come up and they go, Hi Rosell, or hi Africa. I can't quite remember your name, but it's so funny. That's great, you know, and can't argue with it. It's nice to be remembered somehow, even if it's for the dog. That's right, that's right. So did you just have two years of college, or did you ever finish? Linda MacKenzie  08:39 Yeah, no, I went back and I got a degree, and then I got grandfathered in, and I have a PhD in clinical hypnotherapy, and I have been recognized as a furthering the profession, and also by the American Board of hypnotherapy, they say that I'm the their most creative, prolific minds, which I said, Oh, good. I can use that in PR for at least 10 minutes? Yeah, at Michael Hingson  09:05 least it's something to say. Linda MacKenzie  09:07 Yeah, no, but I've always I was. My Autobiography is called Life is like Girl Scout badges. I'm kind of writing that so and it's because whenever I finish something or did something, you know, I would go on to something else, because I feel life is just a wonderful thing. So I've done many, many things I've done, you know, when I was 18, I won awards from the Metropolitan Museum of Art for my artwork, and I was offered a contract with Columbia Records to sing, but the promoter, the ME TOO movement was back then too, and I chose not to do it, so I didn't go with them, which is a funny thing, because now I'm 76 this year, and I am producing a children's record and next month, and I've written the songs and done the music, and we've got people from Off Broadway and different kinds of people coming together. For for a wonderful record for children on how to stop negative thought, to stay positive and what and how to transcend fear. So that's my project for this year. You know, so, but I've done so many things. I mean, I don't know where you just start. Michael Hingson  10:18 That's fine. Well, I hope to hear the record someday. Linda MacKenzie  10:22 Oh, you will. It's going to be so much fun. It's so much fun. Michael Hingson  10:26 I you know, you know who Neil sadaka is, yes, and he's got this song, Breaking up is hard to do. Well, it turns out that in 2009 he did a whole album for kids. The title song is waking up is hard to do. It's never it's cute. Somebody told me about it earlier this year, and I went and found it. It is a cute album, and it's the melodies are most all of his other songs, but the words are all kids related, and they're very clever. Linda MacKenzie  10:53 Well, this was a book that I wrote about 20 years ago, and and then I and somebody picked it up, and then they said, you need to write a script. And I said, Well, I don't know how to write a script, so I bought a book and I wrote a script, and they it was picked up while Ron Howard had it, and Hawk Koch, who did sliver, and Deborah Johnson, and it's been in play for 20 years. I mean, the last producers that had it was crazy, Rich Asians, and it was never produced, and every single time they wanted to produce it, so I said, You know what, I'm going to write the book myself. So I rewrote the book. My daughter's doing some education. She's a teacher, so she's doing some educational things so that the people in education can, you know, take the chapters and the characters and learn how to be positive from these things and and it's really kind of a fun thing, so I'm really excited about it. So I just said, I'm not going to wait for them. I'm going to do it because the kids need it now more than ever. They just get away from that social media and to really start connecting and to understand that it's not the witchcraft, it's not the, you know, the social media that, or you know what it is, is your own mind and your own self, and using the quality of your mind and understanding that and moving through it and having a Positive attitude that will get you so far in life, and that's what my goal is, is to just, you know, I've been doing that for almost, I don't know, 40 years. Is my whole goal was truth and positivity. So Well, there Michael Hingson  12:33 you go. By the way, since you have written books, I would appreciate it if you would email me and attach pictures of the book covers, because I'd love to put them out as part of the show notes. Linda MacKenzie  12:45 Okay, great. That would be great. I have four books out. I I had started a positive Talk Radio Network back in 2002 and you know, we're going to a lot of we go. We have 45 hosts. It's live. We do podcasts, and we've been doing podcasts since 2004 if you can believe that, and we were pioneer in internet radio and so and that's because I was an engineer for 18 years, and I was the first woman Datacom engineer in any airline in the world, and designed stuff for Continental Airlines and Western airlines and international airlines and things like that. And, you know, air to ground, radio and right go to the when you go to the airport, if you use computerized tickets, that was kind of my I participated in that with other wonderful people, and I worked with microwave and did all of that as matter of fact, I redesigned a computer center. So every year I've done something, you know, and I've been successful, and then I move on, you know. But the radio network is my longest one. That's 23 years. So we'll be 2024, years this year, which is a lot of years, but we're helping people, because it's all positive talk. So although we do have a news program, I tried to make it positive, but we report the old way, you know, with, you know, checking sources and really having too much opinion. And when you have an opinion, say it's your opinion, you know, not trying to which Michael Hingson  14:21 is fair, which is which is fair. Well, if you ever need a guest on the podcast or on any of the radio shows, just let me know. I'm always looking for opportunities to also be positive and and motivate people. So if Linda MacKenzie  14:33 we can, just have to go to the site, and there's a thing called all shows, and go through all of the hosts, because we have over 45 of them, and, you know, and so, and each one does 14:47 their own. Got it? What's the site? Linda MacKenzie  14:50 Again, it's called Healthy Life. Dot.net. It's or heal thy life.net. So it's healthy life or heal thy life. Same got it? Same thing. Saying different, different way of saying it and and you can listen 24/7, I don't do any apps. We are syndicated on 75 channels of distribution. So if you wanted to get on, tune in, or streama, or some of these other wonderful networks in Europe, you know, we go to 137 countries. So it's a pretty good network. And if you want to be happy and get learn things, you know it's just wonderful. We're starting some new shows that nobody's ever done, and I can do an exclusive here for you, if you want it, our network is going to be doing I've been following a while that there's certain kinds of classical music, right? That when you listen to it can reverse cancer, stop Alzheimer's, stop Parkinson's. And there are certain things at certain frequencies. And I have one of the greatest classical Taurus in the world, in my opinion, and he's going to be doing a show where people can listen to the music and then and help themselves heal right on air, I'm stupid by John Hopkins University. And, I mean, it's not just namby pamby or, you know, La La Land stuff. It's no, I'm saving for certain things. So it's it's really no one's doing that. So it's going to be really fun for me to do. Michael Hingson  16:27 Are you familiar with Joe fatale? No. He is a an individual who has done a lot with with sound to not only help people from a wealth standpoint, but also help them in terms of dealing with health. I've, I've been on a couple of his mailing lists, and he's had some interesting, some interesting things, and a couple of people who've worked with him and so on have been guests on unstoppable mindset. But it's an interesting guy, but definitely parallels a lot of what you're saying, certainly stuff, I have also believed, right? Linda MacKenzie  17:03 We've had Jonathan Goldman, who has written, He's a graduate of Berkeley School of Music, but he's been doing sound healing. It was an interesting story with him, and he's on our network, and he's been doing shows with us for over 20 years. And it was funny, he went to Tibet and he was loved the chants of the Tibetan monks. And he went over there, and he said, can I try that chant? And they said, No, that chant, you know, is like 10 years. You have to do it in 10 years, you know, you have to train for that. He goes, Can I try? And they said, Yes. And he got it perfectly. And so now the Tibetan monks go to train with him in Boulder, Colorado every year around June timeframe. So it's kind of a fun story. So he's been in sound healing for a long time. And there's a lot of different things that are true, but like today, you have to make sure that it resonates with you, because not everything that you're hearing is true, and people are bastardizing things. And the closer you are to the truth, and the closer that you and you can depend on your own truth meter, because everybody's got one, yeah. And if you depend on that and listen to just that, and if it tells you stop, I don't want to do this anymore, then you just go to that point, and then you will get the benefit from everything. Michael Hingson  18:25 One of my favorite things that I've talked about several times on the podcast when I talk to people about inner voices and their thoughts is I ask a number of people, did you used to play or do you play Trivial Pursuit? And when they say, Yes. One of the things I constantly ask people is, how often did somebody ask a question? Immediately you thought of an answer, but you went, Oh, that was just too easy. And so you think again, you come up with a different answer, but the first answer that you thought of was the correct one, which is absolutely all about listening to your inner voice and listening to correct what you're being told. Linda MacKenzie  19:00 That's right. You're 99% right if you listen the first time and don't use your mind to think. You know, the brain is divided into two kinds. You know, the left logical brain. What you need if you're crossing a street. I mean, I would like to know there's a car and step back, but the right side of the brain is where your creativity is, and I call the seat of soul. And what happens is, is that your creative side is the thing that heals you. Your left logical side is just like the monkey mind. And so what happens when you're doing hypnosis? What you're doing is you're getting the left brain to listen to a story, but you before you do it, you have an intention, and the intention is the right brain knows exactly what you need to do, but it's very kind, and it lets the left brain sit there, be in control, except at night, and you'll notice that if you're ill, and when you wake up in the morning, you feel, most times, a lot better. And that's reason is, is because the right side of the mind has. Has actually taken control right and the left side of the brain is sleeping, so your right side of the brain can absolutely heal you. And this is where your your gut feel comes from, too, is from the right side of the brain. And we are much more than we think we are. You know, we're just spiritual beings in a physical body, not a physical being in a you know, we're not just physical beings, you know, right? Michael Hingson  20:28 Well, and it all goes back to the spiritual and to the light. And absolutely is true. I know that I've, we've had on on this podcast, a number of Reiki Masters and other people, and we've had people who bring on singing musical bowls and so on. Linda MacKenzie  20:50 And it's interesting about that, because, you know, here in Japan, Reiki has 12 levels, but they're only taught three here, and they're never taught the level to where you protect yourself, because when you're out there in the universe and you're going into doing some of these things, everything exists, even a thought form exists. So you want to make sure that you're as protected as possible when you're doing these things right and so, but most of the people don't know, because they don't allow you to do that. And Reiki, there is a you're there in it, day in, day out. That's your career. You know, it's not just a pastime. And the Tibetan bowls are great. However, for me, when they do the regular way of doing it, it's like chalk on a chalkboard. For me, when they do it opposite and backwards, I'm in heaven. So it's really interesting how everybody's body is different. Every person is unique. And we have to understand that when we're looking at health or with mind or with body, we want to understand that we are so important. Each one of us is important. Never should be belittled or, you know, and treat everybody with kindness and love and and respect and truth Michael Hingson  22:06 exactly right. And I'd love to see a whole lot more of it than oftentimes we do see, but I know that that it's so important that we focus on doing things to protect ourselves. And one of the things that that I talk about is I wrote a book that was published last year called on stop or excuse me, called Live like a guide dog, true stories from a blind man and his dogs about being brave, overcoming adversity and moving forward in faith. And the whole idea behind the book was that at the beginning of the pandemic, I realized that although I had escaped from the World Trade Center, and I had, in fact, known what to do, which was a mindset that clicked in when the emergency happened. I never really worked to teach other people that. So I wrote, live like a guide dog, and used lessons that I learned from all of my guide dogs and my wife's service dog, the lessons from those dogs to, in fact, learn how to deal with the different things that we have to deal with, and learn how to, in reality, control, protect ourselves and move forward in a positive and constructive way. In other words, really learning about the fact that you can control fear. Fear is not something that you you need to allow to overwhelm or, as I put it, blind you or paralyze you. The reality is that fear is a wonderful thing that you can use as a very powerful tool to help you function and succeed even in the most adverse circumstances possible. Linda MacKenzie  23:40 Well, I one of the songs on the record is called fear is fear is my friend, and it's a wonderful song, and it teaches you that fear. I did a big study for 20 years on fear, right? Because the only way that people can control you is through fear. Okay? If you don't have fear, no one can control you. No one, okay, yeah. Michael Hingson  24:08 Well, and just to interrupt for a quick sec, I would say it's not that you don't have fear, but you control it. Linda MacKenzie  24:16 Well, you overcome it. You Michael Hingson  24:17 exactly, right, exactly. You use it. You use it in a powerful, better way. Anyway, go ahead, right? Linda MacKenzie  24:23 Well, fear does, for me is that when fear comes in, it's, it's a wake up call, saying, yeah, look at this. What is it that you're fearful of, and what? Because the only way you can go through exactly right through it. And so when I did this study, it was very interesting, because I found that fear comes from two places. One is a fear of loss, and the other is a fear of death. When you fine tune fear all the way all the way all the way all the way down, it's fear of loss or fear of death. And it's funny, because we come in with nothing, we're leaving with nothing. The only thing we take. With us is the love we give and the love we get. That's it. And I've been on the other side and worked on the other side for the British government and all sorts of stuff, so I know that there's life after death, yeah. And so therefore there's really nothing to fear except to find out what the lesson fear is trying to teach you when you learn it, and you learn it all the way that lesson, you will never have to repeat it in your life again. And so fear is so, so important, and yet not to be feared. Don't fear Michael Hingson  25:35 don't fear it. No, as I said, it's a very powerful tool that can help in so many ways, right, which I think is really important. Well, after college, you started working at various things. What did you do after college? What was kind of your first endeavor? Linda MacKenzie  25:51 Well, I started with the New York telephone company, and I was called when I was selling touch tone telephones. They had just come out. Michael Hingson  26:01 Was it, was it called? Was it called 9x then? Or was it was that? Linda MacKenzie  26:05 Well, in New York, it was no. It was, yeah, that was the trade trade, yes, but it was New York telephone company, yeah. And then I went to work for the National radiology registry, and I designed a prison. When I moved to California, I started to really take off, and I designed a people coming out of prison weren't able to get jobs and and so the X ray they did teach in some prisons in Chino, as a matter of fact, how to become a x ray technician and and so, and an ultrasound wasn't even out back then, back in 77 so I started a prison program to it was a temporary agency so that when a doctor's office or a hospital, their x ray technicians didn't show up, they would call us, and then we would send somebody out, and then they would like the people we would send, and they would give them jobs. So the we so I tried to do that. And then I started working for the airlines and and I they said, Well, do you want to be a reservation person? I said, No. And they said, Well, do you want to be, you know, at the ticket counter agent? Yeah, no, no. He said, Do you want to be a flight attendant? I said, No. And they said, Well, what do you want to do? And I said, Put me in accounting at the mail desk. I want to see where the money goes, and then I'll figure out where I'm going to go. And they said, What? And I said, Just do it, you know. And I had made friends with someone, and so they gave me the job, and I kept moving. And every six months I'd find another error, a million dollar error, and this and this and this. And I finally worked my way up into computers and and then I was the very first woman in any as a data com engineer in any airline in the world. And I started doing a lot of things like that, and then went to work for Western airlines. And then I did worked for CETA, which is Society International Telecommunications aeronautic, which is a largest telecommunications company in the world, based in France and Switzerland. And then I from there, after my daughter graduated from college, I said, enough of this engineering. And so I quit, and I started a metaphysical company, and I got onto a lot of TV. I started my radio show in 1996 I started writing books, and I then from there, I was president of a dietary supplement manufacturing company for a while, and then I manufactured audio tapes and and our company, our vitamin company, was the first company to do mind body medicine. So we would have my partner, was Vice President from GNC, and we started a business in New York and in California. And what we did was we would do an arthritis formula, which she was great at formulation. She was one of the best in the biz. And I would do audio visualization tapes, so that when you were taking the formulas, you would be working on a body level, but the mind would, you would start helping to grow bone with the mind. So we were the first ones to do all these wonderful things for that. And we sold to Trader Joe's and house markets and all sorts of stuff. And then the big farmer came in, and then that was that, you know, they bought up almost all the vitamin companies, and then they started, you know, most of the vitamin companies out there aren't worth their salt, and they're not giving you good vitamins. So and then from there, I went into doing the radio network and which I've been doing, and then I stopped doing books. And then two years ago, I said, you know, I'm getting old, and if I want to get these books out, I better get them out. So I probably. Myself that I was going to do one a year. And for the last two years, I did those two new books, and then I was, I was going to do the children's book this year, but they say that April is the best time to release a children's book is that's when the stores and the education people are looking at it and getting towards summer and all that. Yeah, yeah. So I'm waiting until next year to release that, the album and stuff. But so this year I had to put together a new book, which I'm doing. I just, I'm almost finished with that, so I can release it in September, and that is going to be where it's, I think it's going to be called, help yourself heal with natural remedies or naturally, and it's going to have 40, or about 40 different illnesses, and all the natural medicine with it, plus in the back, it's going to have what is an amino acid, all these terms, so that people can understand. I like to do things that are complete and and I don't do anything if somebody has to get something from a book or a product or a thing that I do. Otherwise I won't do it, yeah, because I want it for everyone, you know. So, so anyways, I'm, I'm working on that as we 31:08 speak. Well, there you go. Well, Michael Hingson  31:11 so it'll be out in like, September or October. Linda MacKenzie  31:14 Yeah, exactly. I'm, I'm doing, I'm just about completed with it, and I just have about three or four chapters to go, but I keep finding new things I want to put in. For example, you know, since there is a censorship on the natural health sites, I'm going to include all of the wonderful health site, health natural health sites, so that people will have a reference so they don't have to worry about things, you know and where to get information. So it's going to be good. Michael Hingson  31:44 Well, when that book gets to the point where you have a book cover, I certainly want to put that in the show notes as well. Speaker 1  31:50 Okay, great. That'd be great. And Michael Hingson  31:53 maybe we can release this about the time the book is is made visible to the world, so that that'll help. Speaker 1  32:01 That'd be great, sure. Well, so what Michael Hingson  32:05 do you consider your profession today? Linda MacKenzie  32:09 Me, I'm my own profession. Me, the I don't have a profession. I have many hats that I'm wearing, right? So I mean tremendous amounts. I'm still running the radio network, and in a radio network, you need 21 individuals to do it, and there we have four, and I'm doing about, I don't know, 10 or 12 of the 21 things to do. So if you want to give me a hat for there, that's that. And then I'm an author and I'm doing the record, so I'm that, and I'm a radio host and, you know, and I give pictures. And the thing is, is that it's like, I'm not busy enough, but I love giving back to the community, because, you know, when you are there's six things you need in your life to be happy and balanced, right? And one of them is giving to the community. So I wasn't really before covid, I was doing a lot, but I wasn't really doing anything for my community. So what I did was I it took me four months. They had to do a homeland security check and a thumbprint and, you know, all sorts of stuff, to do guided meditation for healing for seniors. So we're going to be taking, and that's starting in two weeks, in August 8, and we're, we're going to be doing at the Senior Center in Redondo Beach and and so people will come, and we're going to work on different kinds of anti aging issues, like arthritis and, you know, macular degeneration and bones and diabetes and stuff, and every every two weeks, I'll be doing a guided meditation and helping people heal with that. So, so now I've got the community in and so I've got all my six pieces of my pie, and now I'm stable again. Michael Hingson  34:00 There you go. It's nice to have peace in the world, right? Yeah, it is. It is. So tell me, given all the things you've done, tell me a story or two about things that you've done, something very memorable that comes to mind. Linda MacKenzie  34:15 Oh, there's so many, I'm sure. I mean, because on top of that, you know, I've been a psychic since I'm eight years 34:21 old, right? So how did you discover that? How did Linda MacKenzie  34:25 you I saw God when I was eight? Okay, I'm very God based. I'm not from the planet Altair or the universe. I never took a course. I mean, I listened to God. God said, Jump. I said, Hi. How high and and that's what I do. But I've done I'm very respected in the community. I do a lot of, like, a lot of things for for that, there's, you know, I've done documentaries on it, and there's 17 different distinct psychic abilities. I have them all, and I don't do. Two of them, I don't do prophecy and I don't do trans mediumship, which means that an entity will jump into you and talk through you. And that happens because for a long time, I was on ABC, NBC, BBC, Japan TV. I worked with International Society for paranormal research, and we went over to London to investigate for the British government, you know, some of the Belgrave Hall, whether the ghost things were real or not. And one of the things that was interesting, because there's a lot of stories on those you know that are like, kind of titillating, or saying, Oh, what's going on? I was so basically, I tested my abilities for 37 years before I came out. So what I would do is say I was 16, and I would have pre Cognizant dreams. So I would write the dreams out. And what I would do is I would give them to my girlfriend after I wrote them, and then when one of the dreams would come true, I'd have a witness that was there with me, and I'd go over to her house, and I'd say, hey, Eileen, can you pull the dream with the roller coaster there? And she would pull it out. And then I said, read it. And then that way, I learned to decipher what was coming from God, what was coming from me. Because, you know, there's a lot of, you know, where if you don't know how to manipulate the energy. So it was a long, long time I, you know, by the time I was 15, I had read every metaphysical book in the New York Public Library, everyone, and so I took it very seriously. And I was, you know, busting psychics in New York at 21 and and then finally I just stopped, and I didn't come back out until I was about 37 and so when I went to London, they there was a, we had a Cora Derek. A Cora was the one of the leading psychics in London. And then we had Peter James, who was on sightings. And then we had me, and we three went over. And then we would go into they would take us individually to these different sites. And they would say, Okay, what do you feel, and what do you see? And so I would be taking, you know, they take me to these different things and, and I would see all these different things, and I would say it, and it turned out, I'm saying I'm not very comfortable here. I'm not comfortable here. And then we go to the next site, and I would tell them, Oh, I see a woman with a red hat. And I gave them names and places and dates and and it turned out that they were taking me on the path of Jack the Ripper, and to the point where I gave them new information on Jack the Ripper that they never had before. And so I have an ability that I can stand on a piece of ground, and I can go back to the beginning of time and tell you names and dates and places of who was there all the way back up. So there's a lot of things, and the government has asked me to work for them on many projects. They've been charting me since I'm 15 and so, and I just don't, I don't do and one, and I'm not going to say which, but one of the presidents of the United States, when they were in office, asked me to be their psychic, and I told them, I don't do politics, sports books or lottery tickets, and I turned them down. I mean, I was going to go to dinner with them, because Henry Kissinger was going to be my dinner partner at the Jonathan club, you know. And I thought he was an interesting guy, you know, whether you liked him or you didn't like him, he was an interesting guy. And I like to meet different people, because even if you it's not somebody you like, you need to understand the people so that you know how to handle them in a correct manner, you know. And so even if you don't like someone, you treat them with respect, and you learn you better, you understand, you know. So, so that's those are some stories. Michael Hingson  39:01 So, so let's, let's get to the reality of the world. Did you ever visit the Del Coronado hotel and talk to the ghost down there? Linda MacKenzie  39:08 Yes, oh, good. We did. We were one. We were the group that was doing it, that was filmed. We did the Queen Mary. We did. We were, if you saw that on television. It was probably me there. It wasn't as as haunted as some of the other places. I mean, you know, there was one place in England that was very interesting, so we did a documentary called ghost of England, and there was a one house. I don't remember the name of it, but there was a three generations that had died that were still in the house. The house was in the family for 300 years, and I released a little girl there that was eight, that was a, you know, a spirit there, and I released her to her mom. She had died of consumption. It was really interesting, because. Because they knew of each other, and it was, here's these three different generations, and they can see each other, and they know each other. So that was very interesting, because the Society for paranormal research actually did research into the phenomena of ghosts and the ghost at Belgrave Hall, we found we were very truthful. There was no ghost at Belgrave Hall, okay? I mean, it was explained away by phenomena that, you know, street lights and rain stuff. So we did a lot of that, but we wanted to make sure that everything that we did was in truth. And then another thing that we found was I did another documentary called ghost of New Orleans. And New Orleans is a very, very, very strange place. And I actually went back and they asked me to do a I did a 17 part interactive museum display for a paranormal Museum in New Orleans, and it was all teaching about psychic ability and how not to fear it. And it's not the devil's work. It's, you know, it's just a natural ability that we have. And I wanted people to understand that, but get the truth not from a lot of these people that are just talking that don't know, you know. So anyway, so we did in New Orleans. It was interesting, because the ghosts work together. We were all on different floors, and on each floor, they would give us papers, and they would, you know, newspapers in the morning, and the newspapers would end up in our rooms, in different places all the time, and it was just and we didn't move them. Nobody touched them. The room wasn't able to get in. So there's all sorts of phenomenon there that is just kind of interesting, you know, there. Michael Hingson  41:47 So just, does some of that have to do with voodoo and so on, but just because they're so prevalent down Linda MacKenzie  41:52 if you understand that everything exists, you have to none of that was the voodoo, because, very specific thing, yeah, and it's a specific practice, okay, and so it's not something that I would get into. Or, do you know? I mean, it's not we were, I was attacked several times there. I mean, we went into a we went into a house where there was an entity there that had committed 27 murders, and it was they were all buried in the backyard, and they never even knew until we told them about it, when he came after me on that and so you know, you you have to know what you're doing when you're Doing this, too, you know. So you know, but most ghosts, you just tell them to go away, or if you and sometimes you want to see them, you know, maybe it's your mom or your dad that you're missing. So one of the ways that you can do that is you can say, Hey, before you go to sleep, put a pen and a pencil by your bed, and just say, I would like to see you, dad tonight, and and then you say, I would like to remember that I saw you, yeah. And then when you get up in the morning, you just jot down little words or something, anything that you remember. And then after a while, you'll be able to get a rapport where you'll be able to start to remember, and then able to communicate. Michael Hingson  43:23 Yeah. And the reason I asked about the Dell, just because that's that is a a ghost I've, I've heard so much about, and a friendly ghost, as I understand it. So there's a woman, I guess what? She died in a room there. But it's one of the things that everybody talks about with the Dell all the time, of course. Linda MacKenzie  43:40 Well, one of the funniest things that happened was, well, there was two funny things. One was, you know, we were at the doing the the Comedy Store, the magic and magic club. And the Comedy Store is what that Tootsie shores place, anyway. So we were doing, doing the Comedy Store, and there's a ghost there that puts his hands up people's skirts. Well, that's nice. I went in there, and they didn't tell me, and all of a sudden, I'm going, what the heck. And I look there and I see and I and these, and they said, Oh yeah, we forgot to tell you. I said, Yeah, you didn't forget you wanted to catch that on camera. I said, Well, you did. So it's funny. It's a comedy Michael Hingson  44:28 story. I'm sure the ghost thought it was funny. Linda MacKenzie  44:30 Yeah, he did. I bet. So, yeah. So there's, there's, I have hundreds and hundreds and hundreds of stories and and that's my book coming out in 2027 that's going to be called, and then what happened? Paranormal stories, believe it or not, you know. And those are going to have 40 stories in there on things that have happened to me, where people are going to say what? And you can believe it or not, that's coming Michael Hingson  44:58 up too. So do. Well, and that's that's ultimately it. People can decide to believe it or not, and a lot of people will poo, poo it. It doesn't change the reality of the situation, though, Linda MacKenzie  45:12 no, but you know, it's okay. Wherever you are is good, as long as you love one another, or at least try and be kind to one another. I think we can accomplish a lot just by doing that, yeah, and agree to disagree. You know, we we don't have to get upset if the other person has 100% doesn't agree with us. We have to just agree to disagree and not try and get heated. But the Michael Hingson  45:38 other, the other side of that, or the other part of that, not the other side, is that if you really take that, that tact, and you agree to disagree and you continue to converse, you never know what you're going to learn, as opposed to what we see so often now, somebody disagrees, and there's just this complete block wall that comes up. There's no discussion at all, and that's never a good thing to do. Linda MacKenzie  46:03 Well, this morning on my radio show was interesting. I went out with a girlfriend of mine, and she's really into these conspiracy theories, and I'm just not there, you know. So she was trying to put her point through and saying, you know, the collective consciousness has to understand this so we can do something about it. And I said, Yeah. I said, Well look, I said, Here's what I've decided. I said, I'm 76 if somebody else wants to do the activism for this kind of stuff, then at 50, go and do your thing. I said, but I think that when you start getting angry and you start getting heated, what's happening is the collective consciousness is there for everyone. We're all part of everything. We are part of everyone and everything. And so when you get upset, that's not helping the consciousness to make everything right. And if you get a group of people thinking the same thought, you can actually change consciousness and make the world better. So instead of sitting there, do something about it. Donate to something. But don't just sit there and talk about it, you know, actually do something about it and start making sure that you're staying positive about it, and what you can do positively for the situation. And don't get caught in the controversy because you're making more negative energy, yeah, and that never works, no. Positive always overcomes negative. So if you want something to happen, think positive, be buoyant, positive always overcomes negative. So you need to do that. Michael Hingson  47:39 And it is, it is so true, and so many people, you know, we're, we're in a world now where there's so much negativity. It's so unfortunate, because I think people miss out when they do that. And you're right, that's, it's not really part of the good, constructive collective consciousness, either, Linda MacKenzie  48:00 right, right? So we just have to, you know, people think that they can't do anything when things happen. And what I'm saying if you come from the premise that everything is energy, right? And so if you are just loving your spouse or loving your dog or being kind to people that energy is positive, right? And so sure you are doing something, because if we make a lot of positive energy in that collective consciousness, as above so below, right? So if we go ahead and do that, then it will drift down, and we will have a better, happier place, but being negative doesn't help you. Negative makes your immune system depressed. It gives you illness, and it's these are all proven things, so you might as well stay positive. And I don't mean Pollyanna, where you don't things, but you know, understand things and understand that there's a greater force in the back of things too, that, you know, it's not just all about us. You know, there is a for me. I believe that there's a God, and God is in control, and so we have to trust that to some degree. Michael Hingson  49:14 On September 11, and I wrote about this in my book thunder dog, and I've talked about it a few times here, when I was running away from tower two, because I was very close to it when it collapsed. The first thing I thought of as I started to run was, God, I can't believe that you got us out of a building just to have it fall on us. And immediately I heard in my head, as clearly as we're talking right now a voice that said, don't worry about what you can't control. Focus on running with Roselle, who is my guide dog, and the rest will take care of itself. And I immediately had this absolute sense of peace and calm and conviction that if I did that, I'd be fine. And I was so. I'm saying that in part to tell you I understand exactly what you're saying, and that was kind of perhaps one of my experiences. But the bottom line is that we need to learn to listen. And one of the things that I talk about and live like a guide dog is that so many people worry about every little thing that comes along. They are just worried about, how am I going to deal with this? Or the politicians are going to do this to me and that to me and everything else. And the reality is, we don't have control over any of that. What we have control over is how we deal with stuff. It doesn't mean that we shouldn't be aware of what's going on around us. But by the same token, if we worry about every little thing, and we don't really worry about the things over which we have some influence, we're only hurting ourselves. Linda MacKenzie  50:50 And it delays it, and it delays it, and it delays it. So you if you want things to get over quickly, learn to listen. And sometimes, you know, people would say, what is meditation? And I said, Well, it's kind of like prayer. You're listening to God's answers, you know. So I mean, there, I've never been alone, because I've always had a very strong connection with God. And as a matter of fact, it was very interesting. I'll tell you the story about the radio network, and basically, I had just been offered by Sci Fi Channel. They said, We love working with you. So would you take and there was a big 51:31 ghosty, a ghost Linda MacKenzie  51:36 show coming up. It was very big. And I said, No, I won't do that because it wasn't in truth, and you just want to make people cry. You want to feed off those emotions. That's not me. So Mary from sci fi said, You know what, Linda, we like working with you, so just go home and design a show for us, and we will do it. So I got home and I was so excited, because now I was going to make the big money, and I was going to get known and God comes in, and he goes, Linda. And I said, What? And he said, I want you to start a radio network. I said, What? And he says, Well, look. He goes, I gave you all the tools to do it. He goes, You were a data com engineer, you've been in radio. He goes, you're doing positive stuff. He goes, I want you to do a positive network. And I'm going, Wait a minute. I says, you know, I'm just getting this big opportunity, you know? And he goes, Well, listen, he goes, You know, when you're doing a lecture, now you're he goes, you get 1000 people coming to your lecture. He goes, so you're a point of light. He goes, think if you were to get 4045, people to do a radio network, all with positive thought. He goes, then you become a lighthouse. And I said, Okay. And I said, But what about this opportunity? And he goes, Well, you don't have to do it. And I said, well. I said, God is asking me, and I'm going to say, No, I'm not going to do that. I said, No, that's not going to happen. I said, and my Italian came in because I said, Okay, I'll do it. But when I get upstairs, you and I have it a sit down, and he just laughs. He thinks I'm funny so, and he has always been with me 100% of the time. And a lot of times he'll tell me, No, you can do this yourself. You do it, you know. And so I but I've been in a realm where I can go back and forth and I understand, you know. And I talk, you know, you can talk to anybody you want, sure, if you're if you're there, you know, if I need help from Einstein, I'll say, Hey, Uncle L, I need you what? And I go, ask God, Michael Hingson  53:43 yeah, it's it's interesting. It's so many people just belittle so much and but everyone has to make their own choices, and I don't have control over the the choices that people make. I can only talk about my experiences and what I do and so on, and people have to make up their own minds. Which is, which is the way it should be. I think that all of us are individuals that are given the opportunity to make choices, and we can decide how we want to proceed, and the time will come when we will have to defend our positions, or it will have all gone really well. And so the bottom line is that that we make the choices and we have to live by what happens as a result the consequences Linda MacKenzie  54:36 right, and we have to take to learn, to get take responsibility for our actions. You know, the songs on this album address all the major things that we need to do to stay positive and to have a happy life. And so it's not just for kids, it's for parents, and it's for grandparents, and it's for anyone who wants to listen. And it's it's going to be a good. Thing when I get this all done, and I'm it's one of them, my, one of my projects that I wanted to do for a lifetime. And once I get this done, I'll be happy. Michael Hingson  55:09 So well, you do a lot of different stuff. You must have a personal life too. How do you balance the two? Well, and what do you do in your personal life? Linda MacKenzie  55:20 Well, I love to exercise. I do. I love to cook. So once a month I do a psychic soiree, you know, so I do. I've been on a specific diet, you know, no dairy, no salt, no sugar, no effervescence, no since 1992 I don't go to medical doctors. I haven't been to a medical doctor since 1992 and I do everything with just herbs and exercise and getting enough sleep and stuff. So I cook for dinners, and I have a family, and we go out, and I have wonderful friends and bands that I follow in town, so we go out. And I'm actually even going out on a date next this coming Thursday night, which hasn't been for a long time, but so there's and then I do a lot of working with the senior centers and so and then do and I love watching dumb TV that I don't have to think. I like dumb Michael Hingson  56:23 I like dumb TV too. I know exactly what you mean when you say that. I have always been a fan, also, of old radio shows. So I love listening to all the old time radio shows from the 30s, 40s and 50s and so on. And some of them can make you think. But by the same token, the reality is that there's something to be said for just being able to escape, right? Linda MacKenzie  56:46 My latest thing is watching Chinese soap operas. They're 40 episodes long, and I love them. And even though they're subtitles, you get to see how they think and how a different kind of person, you know, culture thinks and does, and it's interesting that you can see how much the same they are as we you know, that they want the same things, they have the same values. You know, because we are all the same, and we have to understand that Michael Hingson  57:19 I know, one of the things that I've said many times, that I know, I'm sure, that a lot of people just think I'm crazy, but I point out that what happened on September 11 was not a religious war. It was a bunch of thugs who wanted to try to bend the world to their will. But that's not the the Islamic religion. The reality is that all of the religions, all the major religions, especially in the world, are always to get to God, and Far be it from me, to judge someone else because they happen to belong to a different religion or subscribe to something different than what I do. Linda MacKenzie  57:54 Well, it's interesting that I did a study on religion. As a matter of fact, on on our radio network we have James Bean, and he's been doing, he was on wisdom radio, so for 40 years, he's been doing spiritual awakenings, where he does comparative religions. And it's interesting that all of the religions have a, you know, a Jesus, you know, or a Mohammed, and they all die, and they all get resurrected in three days. Every single one of the religions has that. And if you and every single one of the religions has a version of the Our Father, Mm, hmm, almost exact words, because Jesus, you know, so, so you know, as far as respecting other religions. I think you have to too. But nothing should be overwhelming, you know, right? Like, oh, absolutely nothing should be overwhelming on because of religion. Like, I don't think that the girls should have to wear burkas because it's religious, right, you know. I think there's some things that you know are not exactly right. Michael Hingson  59:00 Well, you know, Tolstoy once said The biggest problem with Christianity is that people don't practice it. It's the same sort of That's right, concept. I agree with you. I don't think that girls and women should have to wear burkas or not be educated, or not be educated. Well, I wish, I really wish they would be educated, yeah. And so today, actually, yeah, oh, they do and and I think more and more people are beginning to realize it, but not enough yet, in some of these countries where they're willing to stand up and and say, We're not going to tolerate this anymore. Linda MacKenzie  59:32 But I hope about the money, though, unfortunately, so it's power and money, but when they understand that it's the love and kindness that's more important, and that's the only thing that you take with you. Yeah, maybe we can change this world, and I hope we do well. Michael Hingson  59:50 I agree with what you're saying, and I think that people, but people do need to, at some time, recognize that there's something. To be said for principle in the world too. 1:00:02 Yes, I agree. So what Michael Hingson  1:00:08 do you hope that people gain today from listening to your show? Linda MacKenzie  1:00:13 Well, today we did a really, kind of an interesting thing. It was called Linda's world. And once a month, at the end of the month, I don't even know what I'm going to say, and so I come on and I just talk, and we talk a little bit about current events, and then we talked about anti aging, and I do herb of the week, and I give you different kinds of information on that, and we did all these things on anti aging and what vitamins and different things that can help you doing it. And so it's really we do spirit, and we do mind, body, spirit. So you know, you can go to healthy life.net, and click on podcast on demand. There's two buttons at the top. One is Listen Live. You just click on that. We don't have an app. We don't track you. We just allow you to listen for free. And we also have a podcast network with 3200 podcasts from wonderful, wonderful people, some who have passed over, but now, but they're still there, and they have still valuable information called HR and podcasts.com that's 3200 free podcasts there that people can access as well. So you can go to the podcast on demand button, click that, and you'll find my face, or look for Linda McKenzie, and click on that, and there'll be, I think, three months of shows that you can listen to, and you can see all the different kinds of topics. And I'm usually booked six months in advance, because I've been doing radio for so long, there's a lot of people that really like to come in, so I hope that people get one idea, one thought that makes their life positive from the show. And hopefully I'm giving 60 of them, Michael Hingson  1:01:52 yeah, I hear exactly what you're saying. And you know, if I can inspire one person when I speak, if I can get people to think a little bit more about something, then I've done my job right, and I think that's the only way to do it. Well, if people want to reach out to you, what's the best way for them to contact you? Linda MacKenzie  1:02:14 Okay, well, you can reach me if you want to email me. It's Linda at Linda mckenzie.net and that's m, A, C, K, E, N, Z, I, E, all one word, and Linda mckenzie.net that's my website, or they can go through healthy life.net and get me through that way too. And of course, I'm on all of the social media sites as well, right? You know? And on my website is all my appearances. I go up to San Jose and do expos and talks. And, you know, just did, just came and finished a past life regression class. I think I'm going to be doing a gemstone healing class. And, you know, whatever strikes me for the moment is what I do. So you never know. So you go on there, and you know, they want me. I've done a TV show this year, and they want me to do another one and continue. I said, Well, kind of have to pay me, because I'm doing a lot of stuff, you know, you know, you have to give me a little bit more money if you want another one. So I gave them their one, first one, and it's called Live with Linda, and that you can reach on, it's on Roku and Amazon, and that was just last September, and it's live with Linda, and it's also on soul search.tv and you can get it there as well. Michael Hingson  1:03:30 So did the Sci Fi Channel ever come back to you anymore? Linda MacKenzie  1:03:33 No, no, just checking that time, you know, I wasn't young and cute anymore. Now cute. I'm still, Michael Hingson  1:03:40 yeah, you're cute. I believe it'd be cute. You're cute. I'm cute. Yeah. Well, I want to thank you for being here, and I want to thank you all for listening. I hope that you've learned something that you find there are relevant things that Linda has had to say. I'd love to hear from you. Please email me at Michael H, I, at accessibe, A, C, C, E, S, S, i, b, e.com, I'd love to hear your thoughts about today, wherever you are experiencing the podcast. Podcast, please give us a five star rating. We value it, and we value your thoughts and your comments, and for all of you, and Linda you as well. If you know of anyone else who we ought to have as a guest on unstoppable mindset, please introduce us. We're always looking for more people to visit with and talk with. As I've said many times, I believe everyone has a story to tell and and we a

In this week's Flavors of Northwest Arkansas podcast, we talk with Ariel Husband, co-owner of the Gelatissimo gelato shop in downtown Rogers, but before we talk with her!!! FOOD NEWS!!! Benny's Bagels is about a month away from opening in Fayetteville. Hear how they're different! Sweetgreen officially opens in Fayetteville. Wright's Barbecue opened last week on the Walmart Campus. Clementine's Ice Cream opens later this week on the Walmart Campus BLU in downtown Rogers is expanding! Happy anniversary to Shirley's! ChoKolata is coming to Springdale! In this week's Flavors Flashback, we hear from the owners of the soon-to-be new Northern Italian Restaurant in downtown Rogers, Cura. They used to have Cura Culinary in Bentonville Provisions, and they talk about their Northern Italian food from our interview in the summer of 2024. Ariel and Daniel Husband have known each other since they were 16 years old. They started dating in high school and delivered newspapers together from a hollowed-out school bus around downtown Dallas on the weekends. Their first date was to Braum's, so you had to know they'd get into frozen desserts at some point! After marriage and kids, they'd always look for local ice cream-type shops in their travels. About 6 years ago, they went to a wedding out of town and noticed that a frozen treat shop they went to was absolutely packed. They wondered why there wasn't anything like that in Northwest Arkansas... When they did decide to open a shop, how did they decide on Gelatissimo? Being all natural and made in-house surely didn't hurt. Ariel will tell you the story. Also, hear about their grand opening- it was non-stop! We talk with Ariel Husband of Gelatissimo next here on the Flavors of Northwest Arkansas.     

The French Revolution begins to end with the rise of Napoleon Bonaparte.Western Civ 2.0 Free Trial

On Food Talk with Dani Nierenberg, Dani speaks with Johanna Hellrigl Wilder, the Chef & Founder of Ama, a mission-driven Northern Italian restaurant in Washington D.C. They talk about creating a restaurant model that does right by the people who work there, the diners they feed, and the planet; the issues that are encouraging lawmakers on both sides of the aisle to lean in; and the policies needed to ensure that food businesses at the heart of communities can thrive. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

Tom Colicchio is a longtime chef who has operated some of America's iconic restaurants, including Craft, Gramercy Tavern, and dozens more. He's also the head judge on the show Top Chef. We welcomed Tom back to the studio to talk about the current restaurant landscape as well as the release of Think Like a Chef, the 25th anniversary edition of his debut cookbook. The book is a classic and so worth reading today. Tom talks about his technique and the mistakes home cooks often make that are easily fixable. And before that, we have a great conversation with Johanna Hellrigl. She is the chef-owner of Ama in Washington, DC. Ama is a special restaurant with exceptional Northern Italian cooking and a mission to further sustainability practices in a living, breathing restaurant. Johanna completes the Resy Questionnaire as part of a memorable conversation. The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode of Big Blend Radio's "Books & Authors" Show with Books Forward features Marty Neumeier, author of "Octavo." Follow the clues as a biophysics graduate and a retired art historian discover a mysterious manuscript in a Northern Italian town alongside works from Francesco Melzi, the last known apprentice to Leonardo da Vinci. "Octavo" is the story of da Vinci's obsession with a murder, the manuscript that proves it, and the two women racing to publish it before their violence-driven client finds them. The book comes out in October 2025, but you can get the installments "The Scarlett Files" on Substack, here: https://martyneumeier.substack.com/  Learn more about Marty and his life in design, here: https://www.martyneumeier.com/ 

Kimberly and Tommaso share their experiences in Città Bassa, the lower city of Bergamo. They highlight the area's unique piazzas, shopping streets, and cultural landmarks. They also touch on Bergamo's sister city relationship with Greenville, South Carolina. Key Points: Introduction to Città Bassa: Unlike Città Alta, Città Bassa is the working part of the city, with wide, tree-lined streets. The Funicular Ride: Quick and easy access from Città Alta, offering views of the city and landscape. Piazza Pontida: Historical Significance: Originally referred to as Cinque Vie, a convergence point of five streets where merchants would sell their goods. Architectural Features: Porticos and arcades dating back to the 15th century. Modern Charm: Now a piazza with shops, cafes, and trattorias. Borgo Palazzo Neighborhood: Parrucchieri Paradise: Numerous hair salons (Parruchieri in Italian), nail salons, and other beauty treatments are located on Via Borgo Palazzo. Tommaso humorously suggests renaming the street Via Parrucchieri. Culinary Experience at Caprizza Bergamo: Pizza Recommendation: Despite nonchalant staff, the Napolitana style pizza was excellent. Menu Highlights: Kimberly enjoyed buffalo mozzarella with yellow cherry tomatoes and Parmigiano-Reggiano, while Tommaso had a Parma ham and mozzarella pizza. Via Pignolo: Street Details: Hand-laid bricks and cut stone designs on the sidewalks and streets. Craftsmanship Appreciation: Noticing and appreciating the craftsmanship in every street and sidewalk. Venetian Walls and Viale della Mura: Ancient Walls: Built in the mid-1500s and remarkably well-maintained. Scenic Views: Walking along Viale della Mura, offering views of the city. Bergamo and Greenville, South Carolina: Sister Cities Primary Goal: To promote peace through mutual respect, understanding, and cooperation. Commonalities Between Bergamo and Greenville: Textile Industry: Historical professional and personal relationships. Science and Education: Bergamo Science Festival and Greenville's Imagine STEAM event. Music: Teatro Donizetti in Bergamo and the Greenville Symphony. Follow us on Social Media Instagram Facebook 

Send us a textIn this conversation, Bob Sorrentino interviews Ernesto Milani, who shares his family's migration story from Italy to the United States, particularly focusing on the early Italian immigrants in America. They discuss the correspondence between family members across the ocean, the establishment of Italian settlements in the Southern United States, and the significant role of mutual aid societies in supporting Italian immigrants. Ernesto also shares the poignant story of Rosa, an Italian immigrant who became a storyteller in America, highlighting the experiences of women in the immigrant narrative.Ernesto's Website http://ernestomilani.itTakeawaysErnesto's family migrated from Northern Italy to America in the 1890s.Many Northern Italians settled in various parts of the United States, not just New York.Letters from family members provide valuable insights into immigrant life.Emotional connections are maintained through correspondence across generations.The Sunnyside Plantation was a unique settlement for Italian immigrants in the South.Many Italians faced significant challenges adapting to agricultural practices in America.The legacy of Italian families continues to thrive in the South today.Researching family history can uncover fascinating stories and connections.The experience of Italian immigrants varied greatly depending on their region of origin.Maintaining family ties was crucial for many Italian immigrants, despite geographical distances. 5% of the population in Cugionno was born in the States.Rosa's story illustrates the immigrant experience and resilience.Women's roles in immigration are often overlooked in history.Sports played a crucial role in Italian American identity.Yogi Berra's legacy connects generations of Italian Americans.Mutual aid societies were vital for immigrant support.Cultural heritage is essential to understanding identity.Storytelling is a powerful tool for preserving history.Genealogy connects individuals to their ancestral roots.Personal journeys of exploration enrich our understanding of immigration.Turnkey. The only thing you'll lift are your spirits.Italian Marketplace LLCOnline tee shirts, hoodies and more for ItaliansItalians Swindled to New YorkThe story of the first Italians to enter New York in 1872Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showPurchase my book "Farmers and Nobles" here or at Amazon.

Hosted by David and Nycci Nellis.     On today's show: ·        Clyde Davis, general managerand investor in Housebar, the very cool beer, spirits and wine store dedicatedto elevating the home entertainment experience. Clyde has just opened itssecond location, in Georgetown;                                                                                                                                                                                                   ·        Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences,news about Winter Restaurant Week, what to expect across the local dining sceneand … more;                                                                                                                                                                                        ·        In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·        And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (creamsoda, anyone?); ·        New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummingsand  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. 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.

Hosted by David and Nycci Nellis.         On today's show:   ·         Clyde Davis, general manager and investor in Housebar, the very cool beer, spirits and wine store dedicated to elevating the home entertainment experience. Clyde has just opened its second location, in Georgetown;                                                                                                                                                                                                   ·         Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences, news about Winter Restaurant Week, what to expect across the local dining scene and … more;                                                                                                                                                                                        ·         In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·         And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (cream soda, anyone?);   ·         New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummings and  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market.  Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosted by David and Nycci Nellis.         On today's show:   ·         Clyde Davis, general manager and investor in Housebar, the very cool beer, spirits and wine store dedicated to elevating the home entertainment experience. Clyde has just opened its second location, in Georgetown;                                                                                                                                                                                                   ·         Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences, news about Winter Restaurant Week, what to expect across the local dining scene and … more;                                                                                                                                                                                        ·         In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·         And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (cream soda, anyone?);   ·         New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummings and  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market.  Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosted by David and Nycci Nellis.     On today's show: ·        Clyde Davis, general managerand investor in Housebar, the very cool beer, spirits and wine store dedicatedto elevating the home entertainment experience. Clyde has just opened itssecond location, in Georgetown;                                                                                                                                                                                                   ·        Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences,news about Winter Restaurant Week, what to expect across the local dining sceneand … more;                                                                                                                                                                                        ·        In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·        And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (creamsoda, anyone?); ·        New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummingsand  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. 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.

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

In the first installment of a new series that aims to dive into the wondrous rise of Como 1907, the small yet mighty Northern Italian club that sits on the banks of one of the world's most famously beautiful lakes, Rog sits down with World Cup, Premier League, and FA Cup winner, as well as current manager for Como, Cesc Fàbregas, as he embarks on the club's first season in Serie A in over two decades. Cesc details how playing under an array of legendary mangers helped him transition from player to coach, what it was like to experience Como's unlikely run to promotion last season, and what we can expect out of Como in the season to come.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Podcast is heading back to the famed Northern Italian wine region of Piedmont. My guest is Federica Boffa-Borgogno. She is a part of a fifth generation of wine growers. What make's her family's portfolio so impressive is the consistent level of quality. Of course, the Barolo Cannubi Riserva is gonna knock your socks off but so will the Barbera d'Alba and Dolcetto d'Alba.

The Lizzie Ens Show Join your host Lizzie Ens as she sits down with Peter Guimaraes, a true New York restaurant icon and visionary entrepreneur. In this captivating episode, Peter shares his incredible journey from his early days as a young immigrant from Portugal to becoming the proud owner of Bice Cucina, a renowned restaurant in the heart of Manhattan. Discover how Peter masterfully blends Northern Italian cuisine with the American palate to create an extraordinary dining experience. But Peter's success doesn't stop at the restaurant business. He is also the creative force behind Tipsy Girl, a popular brand of sparkling wine that has taken the market by storm. Listen in as Peter and learn about the risks he took early in his career, including financing his first land purchase through a loan shark, and how his determination and business acumen transformed that risk into a series of successful real estate investments. In this episode, you'll also hear about Peter's balance between professional success and his role as a devoted father, offering a complete picture of a man who embodies perseverance, vision, and hard work. Don't miss this inspiring conversation on The Lizzie Ens Show. Peter Guimaraes, a renowned figure in the New York culinary scene, is the proud owner of Bice Cucina, a celebrated restaurant in the heart of Manhattan that masterfully blends Northern Italian cuisine with the American palate. In addition to his achievements in the restaurant industry, Peter is the creative force behind Tipsy Girl, a popular brand of sparkling wine. Peter's inspiring journey began with his emigration from Portugal to Hartford, Connecticut, at the tender age of two. He later pursued a degree in marketing at Central Connecticut State University, laying the groundwork for his future business ventures. After college, Peter's entrepreneurial spirit led him to purchase a plot of land in Connecticut, financing the venture through a loan shark. His determination and savvy business acumen transformed this initial risk into a series of successful investments in real estate, propelling him from humble beginnings to notable success and fame. Peter Guimaraes is not only a successful businessman but also a devoted father, balancing his professional accomplishments with a commitment to his family. His story is a testament to the power of perseverance, vision, and hard work. https://www.bicecucina.com ~ More About The Lizzie Ens Show ~  Board Certified Functional Nutrition Practitioner, Holistic Health Coach, Personal Trainer, Author, Speaker, Podcast and Radio Host and Global Social Media celebrity. Meet Lizzie Ens, a trailblazer whose journey from devout Swartzentruber Amish member to a global influencer is nothing short of remarkable. As the driving force behind Undiet You, an online telehealth coaching business, Lizzie is a pioneer in holistic wellness, passionately advocating for nourishing bodies and minds in harmony with nature. But her impact doesn't stop there. As the CEO and Co-founder of Miss Commando, a beauty brand committed to non-toxic, health-conscious products, Lizzie continues to lead the charge towards a more mindful approach to personal care. From humble beginnings to global acclaim, Lizzie's story is an inspiring testament to the boundless potential of the human spirit. A true Renegade at heart, she embodies the courage to challenge convention and the resilience to pursue her dreams against all odds. www.undietyou.com Amish Renegade: The Anthropology of an Amish Girl Turned Global CEO Author Lizzie Ens   Amazon.com – https://www.amazon.com/Amish-Renegade-Anthropology-Turned-Global/dp/B0D3QCKYDB/ Amazon.ca – https://www.amazon.ca/Amish-Renegade-Anthropology-Turned-Global/dp/B0D3QCKYDB/   www.undietyou.com Book with Lizzie today: https://info.undietyourself.live/consultation1 To get more of The Lizzie Ens Show, be sure to visit the podcast page for replays of all her shows here: https://www.inspiredchoicesnetwork.com/podcast/the-lizzie-ens-show/

Hi Guys, welcome back to TV Reload. Thank you for clicking or downloading on today's episode with Harry the most shocking eliminated contestant on Masterchef Australia for 2024. This season finishes up on Tuesday night next week on Network Ten with only a few episodes to go!  With fond of memories of helping his Mum and Dad in the kitchen as a kid, Harry really embraced cooking around age 12, influenced by his family of good cooks, and heritage spanning Northern Italian, English and German. Super passionate about sustainably harvesting seafood, Harry has been known to swim for hours in search of crayfish, even in shark-infested waters! He finds it incredibly rewarding to dish up something delicious he has harvested for family and friends, and has a huge respect for fresh produce, not letting anything go to waste. Harry was a popular personality right from the start and I feel like in years to come we will remember his time in the Masterchef kitchen as one of the greats - even though he dropped out a week before the final. We will also unpack the pressure of cooking fish (his skill set) in that final elimination. I call bullshit that he was overwhelmed by the celebrity chef but we will get to the bottom of that. I will ask about getting married in the first few weeks of the show and what his now wife thought of juggling their special day with his filming requirements.  We will also discuss personality vs skill in the Masterchef kitchen and he will address his winning edit that fooled most of the viewers. We will even dive-deep into the producers of the show and if they try and sabotage the cooks to control the outcomes… Which is quite hilarious! There is so much to unpack with Harry. So sit back and relax as we unpack his time in the Masterchef Australian kitchen. See omnystudio.com/listener for privacy information.

We are so happy to be back in studio sharing our latest travel adventures through some of Northern Italy's finest Wineries! We love Italy - the food, the culture, the scenery and of course, the wine - and we recently planned a gastro tour of Northern Italy where we could explore some of the famed wineries of the Tuscany. So strap yourselves in as we embark on a sensory journey through the lush vineyards and historic cellars of of the Chianti and Montepulciano wine regions. Whether you're a seasoned oenophile or a curious wine enthusiast, this episode offers a delightful blend of education and entertainment. We highlight four absolute gems and provide you with everything you need to know about exploring these and other wineries throughout Northern Italy. Get ready to explore some of Italy's best and let the rich flavors and history of Northern Italian wineries transport you to a world where every bottle holds a story waiting to be savored. Be sure to check out our accompaning blog for more information. Cheers!

In this episode of Pure Life Podcast, we dive into some of Northern Italy's finest Wineries! We love Italy - the food, the culture, the scenery and of course, the wine - and we recently planned a gastro tour of Northern Italy where we could explore some of the famed wineries of the Tuscany. So strap yourselves in as we embark on a sensory journey through the lush vineyards and historic cellars of of the Chianti and Montepulciano wine regions. Whether you're a seasoned oenophile or a curious wine enthusiast, this episode offers a delightful blend of education and entertainment. We highlight four absolute gems and provide you with everything you need to know about exploring these and other wineries throughout Northern Italy. Get ready to explore some of Italy's best and let the rich flavors and history of Northern Italian wineries transport you to a world where every bottle holds a story waiting to be savored. Be sure to check out our Blog and Destinations pages for more information. Cheers!

The port city of Trieste on the Adriatic Sea is known for its many cafés and specialty coffees. Yet pork with sauerkraut and potatoes also counts among the city's culinary classics.

Ferrari director Michael Mann and cast members Adam Driver, Penélope Cruz, and Gabriel Leone discuss diving deep into projects, the complexities of the Ferrari family, and competitive racing with NYFF Artistic Director Dennis Lim at the Closing Night press conference. Michael Mann (The Insider) brings his astonishing command of technique and storytelling to bear on this emotional, elegantly crafted dramatization of the life of the legendary car manufacturer and entrepreneur Enzo Ferrari at a professional and personal fulcrum. It's 1957, and the marriage of Enzo (Adam Driver, in an artfully internalized performance) and Laura (Penélope Cruz, a ferocious revelation) has begun to irrevocably fracture as a result of his philandering and the tragic recent death of their young son. Their unsettled domestic world is on a collision course with his work life as Enzo faces a pair of major turning points: financial pressure to increase productivity, which means going against his long-standing desire to only produce race cars, and preparations for the treacherous cross-country open-road Mille Miglia race. Dovetailing these narrative strands, Mann effortlessly shifts gears between elegiac and spectacular, climaxing in an exhilarating and terrifying race across the Northern Italian landscape—a visual and aural wonder of revving machinery against bucolic splendor—that ranks with the greatest set pieces of Mann's career. Aided by a magnificent cast, which also includes Shailene Woodley, Gabriel Leone, Patrick Dempsey, and Jack O'Connell, and glorious on-location shooting in Ferrari's hometown of Modena, Mann has constructed a marvel of classical cinema. A Neon release. NYFF61 Closing Night is presented by Campari.

A chat with Chef Pablo Estrada, at Half Moon Bay's Fattoria e Mare

Throughout history, artists and writers have been drawn to the Northern Italian hill town of Asolo; some say it's because it's the “city of a hundred horizons,” I think it's because it's the home of Asolo Prosecco!At one time, you might have caught a glimpse of poet Robert Browning, actress Elenora Duse, or writer Freya Stark sitting enjoying a glass of bubbly at one of the cafes in this Pearl of the Veneto; I can almost guarantee the liquid in their glass was Asolo prosecco! In this episode, I'm taking you with me to Asolo to meet a few people who are making Asolo Prosecco what it is! We‘ll begin with a masterclass led by Wine Educator and Journalist Gianpaolo Giacobbo, who will explain what Asolo prosecco DOCG is exactly. Then Ugo Zamperoni is next. He is the President of the Conzorio of Asolo Prosecco - which is the association of producers and grape growers. Then we are off to meet a few producers of Asolo Prosecco: Dennis Bordin from the Tenuta d'Asolo Progress Country & Wine House, Ermenegildo Giusti of Giusti Wine, and then we finish with Tenuta Baron's Andrea Sbrissa. I interviewed them all in situ, so alas, there is no video podcast this week, but you can find a video guide to the town of Asolo and a selection of the vineyards and historical sites you can visit when you are next in town. You can find it on my YouTube channel, youtube.com/lushlifemanual. Our cocktail of the week comes straight from master mixologist Samuele Ambrosi, owner of Cloakroom Cocktail Lab and Knowledge Hub in Treviso. We met at Venice Cocktail Week last year, and I am thrilled to include one of his cocktail creations. It's called the Made in Italy and is a little different from what you might think of as a prosecco cocktail - because it's savory!The cocktail of the week is Samuele Ambrosi's MADE IN ITALY.INGREDIENTS 50ml Basil and "datterino" tomatoes cordial*150 ml Asolo DOCG Prosecco extra BrutMETHODAdd all the ingredients to a mixing glassAdd iceStir, stir, stirStrain into a champagne glassGarnish with a tomato basil cracker*Basil and "datterino" tomatoes cordial*In an electric blender, add 500gr cherry tomatoes and 10/12 fresh basil leaves and blend everything for a few minutesLeave the liquid all together for 10/15 minutes in the fridge.Then strain all and put 1 tsp white sugarKeep the cordial in the fridgeBest before 10/12 daysYou can use the leftovers (tomato peel, basil leaves, etc.) to make the garnish! You'll find this recipe, more prosecco cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you'll find some of the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/asolo-prosecco-podcast-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to patreon.com/lushlifeLush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great...

The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta.[4] Polenta is a staple of Northern Italian (to a lesser extent, the Central Italian one, e.g. Tuscany), Swiss, Southern French, Slovenian cuisine and, due to Italian settlers, the Latin American one. It is often mistaken for the Slovene-Croatian food named žganci.[1] Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition

1841 has finally arrived on .games, and Joe's here to teach you the basics and give you the tools to get started exploring this Northern Italian box of delights. Also all of our recent plays from DoaMcoN including 1830, 1832, 1870, 18??, TOP VIP, and more!  0:00 - Intro 1:25 - Listener Feedback/News 3:22 - Quad Jumps 8:30 - France Rails 10:49 - Doamcon Summary (18??, 1870, 1832, Locowerks, GMO, 1830:TCG, TOPVIP:1871, 1841, 1830 39:00 - Main Topic - 1841 Play and Strategy Primer 1:29:45 - Outro http://www.dadsonamap.com https://www.youtube.com/@thechoochoocrew7615 Support the Show - Patreon: http://www.patreon.com/dadsonamap Twitter - @dadsonamap Instagram - @choo_choo_crew_podcast

The Hanseatic League undergoes a fundamental transformation in the second half of the 14th century. It turned from a guild of merchants trading across the Baltic and the North Sea into an alliance of trading cities. An alliance that has proven that it can fight and win wars against major territorial powers. That sits quite uncomfortably with the existing European rulers who wonder what to do with this alien inside their body politic.The Hanse had acquired a wide range of trading privileges in their main Kontors in England, Flanders, Norway and the Republic of Novgorod. These privileges did not only disadvantage the locals who were unsurprisingly hostile but also challenged the authority of the princes. That was just about bearable as long as this was just a community of grubby merchants from the Empire. Now that these merchants had built formidable cities, commanded great navies and toppled kings, it became an entirely different ballgame.Furthermore, the legitimacy of the Hansa was fragile. The Hanseatic Cities, apart from Lübeck and Dortmund weren't free imperial cities, making them at least formally subject to their territorial lords. As such they could not form an actual league of cities as the Northern Italian republics had done a hundred years earlier. Nor were they allowed to conduct foreign policy against their territorial lord, though they sometimes did. These fault lines will become ever more apparent as we go forward with our history. This week we will get a first glimpse at what will lead to the ultimate demise of the League as we get into the year 1388, a year when the cities face off against three of the most powerful political entities in Northern Europe, the kingdom of England, the county of Flanders and the Republic of Novgorod. The music for the show is Flute Sonata in E-flat major, H.545 by Carl Phillip Emmanuel Bach (or some claim it as BWV 1031 Johann Sebastian Bach) performed and arranged by Michel Rondeau under Common Creative Licence 3.0.As always:Homepage with maps, photos, transcripts and blog: www.historyofthegermans.comFacebook: @HOTGPod Twitter: @germanshistoryInstagram: history_of_the_germansReddit: u/historyofthegermansPatreon: https://www.patreon.com/Historyofthegermans

The Hanseatic League undergoes a fundamental transformation in the second half of the 14th century. It turned from a guild of merchants trading across the Baltic and the North Sea into an alliance of trading cities. An alliance that has proven that it can fight and win wars against major territorial powers. That sits quite uncomfortably with the existing European rulers who wonder what to do with this alien inside their body politic.The Hanse had acquired a wide range of trading privileges in their main Kontors in England, Flanders, Norway and the Republic of Novgorod. These privileges did not only disadvantage the locals who were unsurprisingly hostile but also challenged the authority of the princes. That was just about bearable as long as this was just a community of grubby merchants from the Empire. Now that these merchants had built formidable cities, commanded great navies and toppled kings, it became an entirely different ballgame.Furthermore, the legitimacy of the Hansa was fragile. The Hanseatic Cities, apart from Lübeck and Dortmund weren't free imperial cities, making them at least formally subject to their territorial lords. As such they could not form an actual league of cities as the Northern Italian republics had done a hundred years earlier. Nor were they allowed to conduct foreign policy against their territorial lord, though they sometimes did. These fault lines will become ever more apparent as we go forward with our history. This week we will get a first glimpse at what will lead to the ultimate demise of the League as we get into the year 1388, a year when the cities face off against three of the most powerful political entities in Northern Europe, the kingdom of England, the county of Flanders and the Republic of Novgorod. The music for the show is Flute Sonata in E-flat major, H.545 by Carl Phillip Emmanuel Bach (or some claim it as BWV 1031 Johann Sebastian Bach) performed and arranged by Michel Rondeau under Common Creative Licence 3.0.As always:Homepage with maps, photos, transcripts and blog: www.historyofthegermans.comFacebook: @HOTGPod Twitter: @germanshistoryInstagram: history_of_the_germansReddit: u/historyofthegermansPatreon: https://www.patreon.com/Historyofthegermans

With just about a year under its belt at Reston Metro Plaza, we wanted to see what all the hype was about at Davio's Northern Italian Steakhouse, which opened November 2022, joining 10 other prime locations across the United States. Known for their elegant setting, masterful dishes and a dining experience where it's “all about the guest” we're excited to learn more from Gordon Leigh on this episode of the DMV Dine In podcast! 

If you want more information on the restaurants mentioned in this week's episode, click on the links below:  Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson:  Claud - European-style wine bar located in East Village that was recently rated in the New York Time's  Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village  BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook

Coyal talks with the owner of Dolce & Chianti, Inga Davidian who was voted one of Yelp's 2022 Top 100 places to eat in the U.S. Located in the Soutwest, Inga talks about her background in Seattle and how she decided to expand in Las Vegas, Nevada. Inga gives us details of her beautiful restaurant with a stage accompanied by a blue piano for live performances. Opening up 2 months prior to the pandemic, Inga gave us a touching story behind the blue piano and the obstacles her restaurant conquered to continue to thrive in the southwest area of Las Vegas. If you want to enjoy an atmosphere similar to the strip but not on the strip & around locals, you have to check out Dolce & Chianti Italian Cucina & Cocktails.Inga not only provides a beautiful setting at the restaurant, but the food is excellent.  You can have a family outing, business meeting, wedding, birthday, concert, etc. all under this roof. The Italian way!Her Story:With over a decade of experience cooking modern and Northern Italian specialties in Washington, our family owned and operated restaurant is excited to share our culinary vision to you and all our guests. Our caring and committed staff make sure you have a fantastic experience with us. Dolce & Chianti Website  Google Map location:Dolce and Chianti Italian Restaurant4275 S Durango Dr #100, Las Vegas, NV 89147Subscribe to Visit Vegas Places with Coyal Never miss an episode again!Plus get behind the scenes coverage with business owners and chefs.Have you thought about hosting your own podcast show? If so, I have provided links below to get you started in the right direction. Start with some gear that you already have, and a quiet space. Now you are officially ready.Riverside FM - provides quality recording and virtual capabilities for long distance guest.Access RiversideFM hereBuzzsprout - is hands down the easiest and best way to launch, promote, and track your podcast. Your show can be online and listed in all the major podcast directories (like Apple Podcasts, Spotify, Google Podcasts, and more) within minutes of finishing your recording.Access Buzzsprout HereShow Music composed by: Dae One Visit Vegas Places with Coyal. Real Vegas, Real Topics, Real Business with Real Owners. Covering topics on economics, entrepreneurship, health, well-being and FOOD! Thank You for tuning in and make sure to VISIT VEGAS PLACES!Follow our social media platforms:https://www.instagram.com/visitvegasplaces/https://www.youtube.com/c/CoyalHarrisonIIISupport the show

A roundup of Milan's best restaurants, tastiest classic dishes and must-visit cultural icons, + the food (& drink) Milan is famous for. “Milan is a skyscraper metropolis, a city half avant-garde, half provincial, a mixture of risotto and steel.” says Alberto Lattuada, Italian Filmmaker, in his quote that captures the cultural and food scene in Milan. Think risotto, Osso Buco, Christmas panettone, delicious Northern Italian wines and cocktails. If you want to know more, catch this episode and dig into the details of the unparalleled Milanese cuisine.

December 7: Saint Ambrose, Bishop and Doctor c. 337–397 Memorial; Liturgical Color: White Patron Saint of Milan and beekeepers A mighty bishop guides Augustine, admonishes an emperor, and leads his people If the noble Saint Ambrose had brought Saint Augustine into the Church and done nothing else besides, he would have done enough. Augustine's conversion was a slow boil. He was ripe for baptism when providence placed him and his mother, Monica, in Ambrose's orbit. In baptising Augustine, Ambrose harvested what the Holy Spirit had long cultivated. But Ambrose could be a mentor only because he had previously lived his own Christian drama, and because he was supremely prepared for leadership.Description automatically generatedAmbrose was a high-born Roman, educated in the refined classical tradition of his age. He is perfectly emblematic of so many scholar-bishops of the fourth and fifth centuries who witnessed Rome's slow fade and the subsequent Christian dawn. Christ first rose like the sun over Rome's ruined pagan temples in Ambrose's own lifetime. Ambrose's father was the governor of Gaul, and the family was well connected to fellow elites. Ambrose studied Latin, Greek, rhetoric, law, and the classics in Rome. He was a patrician but also a Christian, albeit unbaptized. At a young age he was noticed by powerful mentors who recommended him for crucial civil posts, and when only thirty years old Ambrose was appointed governor of two Northern Italian provinces. He was living in Milan, where the capital had migrated from Rome decades before, when his great moment came. And it is in Milan where Saint Ambrose is especially revered down to this very day. In 374 the Arian bishop of Milan died, leading to conflicts over whether his successor would be an Arian or an orthodox Catholic. Ambrose was a well-known and well-liked political figure who hovered in the Emperor's court, so he was sent to pacify the crowds in the church where the contentious episcopal election was to occur. When he spoke to the faithful about the need for a peaceful election, they called out "Ambrose for bishop.” He was stunned, refused the honor, and went into hiding. He eventually ceded to the demands of both the region's bishops and the Emperor and accepted the position. Ambrose was baptized, ordained into Holy Orders, and consecrated Bishop of Milan, where he would spend the rest of his days. Ambrose's asceticism and generosity increased his popularity. Augustine wrote that “great personages held him in honor.” This widespread esteem gave Ambrose a powerful voice with the emperor, whom he famously called to repentance after Roman soldiers committed a wanton massacre in Thessalonica. He also convinced the emperor, in lofty, elegant terms, to forswear support for pagan altars. Saint Ambrose came late to the study of theology, but his scholarly training enabled him to master it quickly. He wrote works deftly refuting Arianism, others expounding on the true nature of Christ and the Holy Spirit, and still others on the Sacraments, virginity, ethics, Sacred Scripture, penance, and the duties of the clergy. Although not as original a thinker as Augustine or Basil, Ambrose was the very model of an educated, teaching, preaching, active, governing bishop with a pastoral heart. In his Confessions, Augustine relates how he asked Ambrose about Rome's and Milan's different days of fasting. Ambrose responded "When I am at Rome, I fast on a Saturday; when I am at Milan, I do not. Follow the custom of the church where you are.” This sage advice may be the source of the adage "When in Rome, do as the Romans." Ambrose may also have been the first to promote antiphonal chant, in which each side of a church or choir takes turns in singing a text.  After twenty-two consequential years as a bishop involved in the highest matters of Church and Empire, and while in his mid-fifties, Bishop Ambrose died in Milan, where his remains are still venerated in a church dedicated to his honor. Saint Ambrose, your education, courage, and teaching became a model for bishops for many centuries. Help all bishops to have bleeding hearts, iron wills, and razor-sharp minds so that they can lead the faithful as successfully as you did.

Episode 154 Notes and Links to Ian MacAllen's Work       On Episode 154 of The Chills at Will Podcast, Pete welcomes Ian MacAllen, and the two mainly discuss topics and themes revolving around his book, Red Sauce: How Italian Food Became American. They talk about, among other things, parallels between Italian immigration patterns and Italian-American food, the evolution of Italian food from “exotic” and “foreign” to an American staple, red sauce in its many iterations as emblematic of this evolution, and slippery notions of “authenticity.”    Ian MacAllen is the author of Red Sauce: How Italian Food Became American, (Rowman & Littlefield, April 2022). He is a writer, editor, and graphic designer living in Brooklyn. He is Art Director at The Rumpus, a contributor at America Domani and The Chicago Review of Books, and a member of The National Book Critics Circle. His writing has appeared in Chicago Review of Books, Southern Review of Books, The Offing, 45th Parallel Magazine, Little Fiction, Vol 1. Brooklyn, and elsewhere. He tweets @IANMACALLEN and is online at IANMACALLEN.COM. Buy Red Sauce: How Italian Food Became American   Ian MacAllen's Website   “Power Ballin': How Italian Food Became American” From America Domani, November, 2022       At about 7:10, Pete and Ian do the requisite Italian-American thing of comparing family last names   At about 9:50, Ian recounts stories from his visit to his family's hometown in Bagnoli del Trigno, Molise, Italy   At about 11:45, Ian transitions into speaking of the slippery term, “authenticity,” especially with regards to Italian and Italian-American cuisine    At about 14:20, Pete references Gustavo Arellano's iconic Taco USA: How Mexican Food Conquered the US, and Ian mentions his recent read-the “fascinating” American Tacos: A History and Guide, by José Ralat   At about 17:00, Pete and Ian talk about al pastor tacos and their history as a microcosm of fusion    At about 17:50, Ian details his early reading and writing and inspirations, including “single-topic food books,” such as Mark Kurlansky's Salt    At about 19:50, Ian cites John Mariani's How Italian Food Conquered the World and its influence on him and the ways in which its focus differs from Ian's with his book; Ian furthers expands upon his book's philosophy    At about 22:40, The two discuss ideas of “pan-Italian” food and Molise as representative of regional dishes and the slipperiness of nailing down a dish's origins    At about 26:50, Pete cites the commingling of spaghetti and meatballs through an accident involving Rudolph Valentino, and Pete and Ian cite regional sauce and polpette recipes from their family's Italian roots   At about 31:35, Ian gives history on marketing “Italian food” in the days of heavy Italian immigration and highlights the relative newness of Italy as a unified country   At about 32:40, Ian discusses ideas of Italian food and its initial stereotyping as “foreign” and “dirty,” as well as later ways in which Italian food-spaghetti-was used as a paragon of “becoming American”   At about 35:20, Ian relates the telling story of his mother's interactions with her future mother-in-law and its implications about Italian food and its “integra[tion] into American culture” and the “golden age of Italian food” in the US post WWII   At about 38:50, Ira Nevin and his gas-fired oven are referenced as evidence of the convenience culture's influence on pizza and other Italian-American foods    At about 42:20, Pete and Ian discuss Ian's book's opening regarding some iconic scenes with Paulie Walnuts from The Sopranos, and this leads to Ian giving background on the fiery “sauce” vs. “gravy” debate   At about 45:35, Ian uses Stanley Tucci's life experiences as an example of the changes in the ways Italian food has been viewed by the American culture as a whole    At about 46:55, Ian discusses Starboard and Olive Garden, in a business dispute, and how the saga is emblematic of the slippery and sometimes-backward ideas of “authenticity”    At about 49:35, Ian discusses authenticity in terms of associazioni in Italy and beyond that certify pizza, and issues inherent    At about 51:30, Ian talks about “the end of the red sauce era” and the “evolution” of Italian food in America with regards to pasta primavera, alfredo, etc.    At about 54:25, Pete highlights the book's tracing the history of Italians and Italian-América foods and cucina povera and cucina ricci, leading to a fairly-recent embrace of Northern Italian food as more “authentic”   At about 58:00, Ian references penne alla vodka in Italy and Jennifer Lee's Fortune Cookie Chronicles in talking about foods from the “old country” being Americanized and then exported back to the homeland   At about 59:50, Lidia Bastanivich and Marcella Hazan's influences and their cooking connections to American food are cited    At about 1:01:00, Pete reads a probable thesis sentence from the book as the two discuss the “bounty” that awaited Italians upon immigration and the effects on their diets    At about 1:05:00, Ian cites the recent unification of Italy around the time of much immigration and how language/dialect barriers affected cookbooks and books on food   At about 1:07:45, Ian highlights East End Books, Bookshop.org, and I am Books as good places to buy his book   At about 1:09:10, Ian discusses a fun experience in selecting the book's cover     You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl     Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.    Please tune in for Episode 155 with Robert Jones, Jr., the New York Times-bestselling author of The Prophets and finalist for the 2021 National Book Award for Fiction. He has written for numerous publications, including the New York Times, Essence, and The Paris Review, and he is the  creator and curator of the social-justice, social-media community Son of Baldwin The episode will air on December 6.

For many Italian Americans, the American Civil War, a seminal chapter in the history of the United States, can often feel like a chapter detached from their own American experience. Since the massive wave of Italian Immigration to the United States between 1870 and 1920, the brilliant thread of the Italian American experience has been indelibly woven into the tapestry of American history, but even the most passionate student of Italian American history might be unaware of the Italian presence in the war that redefined the United States. While many pages have been dedicated to the “Garibaldi Guard” and the contingent of Northern Italian soldiers who came to defend the Union, the legacy of Southern Italians on both sides of the conflict between the states has, until now, been almost completely forgotten by time. In a return visit to our show, historian Peter L. Belmonte shares his continuing research on these Southern Italian soldiers and sailors who served in Army, Navy, and Marine Corps -- in both the Union and the Confederacy -- from front-line soldiers to musicians, cooks, and even a barber or two who were said to have given President Abraham Lincoln a shave. Peter describes how he painstakingly researched military records, having compiled a listing of hundreds of Southern Italians who served during the Civil War, examining the occupations followed by these men and their roles in the conflict. He'll share incredible stories of individual men that he has discovered, and how his efforts have helped him to reunite these stories with many of the soldiers' modern-day descendants. Join us for a fascinating look at a truly undiscovered chapter of Italian American, and American, history in this week's episode!

207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World 7 2 Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you. "I always reach back. I don't look down on people. If I'm looking down, I'm looking down to reach up, to reach my hand out, to pick you up, because I've seen it happen." -James Shirley. James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians. This is Chef James Shirley's story... James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way. In this episode, you will learn the following: 1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii 2. The demons that James Shirley had to fight along the way 3. How James Shirley became a successful executive chef Chapter Summaries: [00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii. [00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that. [00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry. [00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their customers, and from their families to do what they do well. The number one thing that will lose them in their...

August 2: Saint Eusebius of Vercelli, BishopEarly Fourth Century–371Optional Memorial; Liturgical Color: WhitePatron Saint of Piedmont, ItalyA bishop suffers exile and abuse for his defense of orthodoxyEusebius was chosen Bishop of the Northern Italian city of Vercelli by popular acclaim in the 340s, even though he was an immigrant from the island of Sardinia. Twenty years after Eusebius' death, the great Saint Ambrose, bishop of the nearby city of Milan, wrote to the Christians of Vercelli during a period of conflict in their diocese. Saint Ambrose's letter survives and is valuable contemporary evidence of the great esteem in which Saint Eusebius was held by an equally great prelate. Saint Ambrose calls Eusebius “a great man.” Eusebius was great because of his close attachment to his city, to his priests, and to correct theology.Regarding attachment to his city, Bishop Eusebius was the first Christian of Vercelli and acted like it. He gave an impeccable witness of poverty, fasting, and prayer. He did not see himself as the leader of only the Christians under his authority but also of the still numerous pagans in the countryside around Vercelli. As one of the first bishops of Northern Italy whose name is known to history, Eusebius lived early enough to have established the first, most basic structures of the Church. He promoted devotion to Mary in local shrines, founded parishes, and ordained and encouraged priests. He promoted Christian identity as more fundamental than one's earthly identity. Rome will come and go, but the heavenly Jerusalem is forever, and all the baptized are future citizens of that heavenly city.Regarding attachment to his priests, Eusebius was innovative. He had been deeply influenced by Saint Athanasius' Life of Saint Anthony and so emulated that monk's life of detachment amidst the hustle and bustle of urban life. Eusebius gathered his priests around him in a community of life which observed a monastic rule. They prayed, ate, and recreated together. They shared the concerns of their people with each other and made those problems their own, as true pastors do. In living this common life, Eusebius and his priests gave a powerful example of Christian solidarity to the city they led. They also prefigured the various forms of diocesan community life which would proliferate many centuries later in the Church, most notably in the Oratory of Saint Philip Neri.Regarding attachment to correct theology, Eusebius' life intersected with the intense theological polemics of the fourth century, debates which were often intertwined with Church and imperial politics. Eusebius accepted, in full, the teachings of the Council of Nicea. He defended the Council's wording that Jesus Christ was “consubstantial with the Father.” He was in good company in defending this proposition—but not in powerful company. The Emperor Constantius, the son of Constantine, was an Arian, and so held to a simplistic, albeit politically expedient, Christology in conflict with Nicene Christianity. The Emperor demanded that Eusebius and other bishops condemn the great flag-bearer of Nicene orthodoxy, Saint Athanasius. Eusebius refused, stating that Athanasius was innocent of any wrongdoing or error. For Eusebius, it was more noble to defend the truth than to curry political favor. For his defense of orthodoxy, Eusebius was condemned to a long exile in faraway Palestine, Asia Minor, and Egypt. He was mistreated, imprisoned, and abused by his Arian captors, including by an Arian bishop. Theology in the fourth century was played for keeps, it was a zero-sum game in which whatever one player gained, the other lost.The political winds shifted in 361 when a new Emperor who cared nothing about Christianity took power. Eusebius' long exile thus ended. He then traveled throughout the Eastern Mediterranean attempting to repair the theological tears in the garment of the Church, with limited success. Upon returning to his beloved Vercelli, Eusebius served another ten years as bishop, his quiet and faithful service leaving no documentary trace, a faithful populace his lasting legacy.Saint Eusebius, you suffered for the truth, not just spiritually but physically. You endured exile from family, friends, and church rather than capitulate to false teachings. May your example inspire, and your intercession empower, all pastors and teachers to equal bravery.

Savona is inhabited in ancient times by Ligures tribes ,it come under the Roman influence

Vintec Podcast: Unveiling the Art of Wine Collecting, Cellaring & ServingNorthern Italy is so much more than just Barolo and Barbaresco. This is what we discuss with our guest Daniel Marcella, Sommelier and founder of the Italian Wine Society. We have gathered our tips and recommendations for you to discover the exceptional diversity of Northern Italian wines.Happy listening!https://www.vintec.com/en-au/https://www.vintecclub.com/en-au/

"Let us be honest: who hasn't wanted to be just a little bit Italian?' - Kay Plunkett-Hogge, Aperitivo.....Welcome to Episode #53:Have you ever wondered how the effervescent Spritz drink customarily enjoyed at Aperitivo time in Italy became a cultural icon?  Once a purely Northern Italian cocktail and now very much a sign of the Good life wherever you are. On my recent adventures in Italy I fell hard for the bitter sweet Aperol Spritz number and started to wonder how it came to be, and why mostly the word Spritz was not exactly sounding like the pure sweet notes of Italiano.  So I went on a little journey to discover how the Spritz became the drink of the Veneto region in Italy and beyond.Please find all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2022 A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2022Support the show

'That's Rich' by Derry Girl, Brooke is representing Ireland at this year's Eurovision. Our correspondent Henry McKean is in the Northern Italian city of Turin met and up with Brooke and her family. Henry also met the Ukrainian delegation who are favourites to win. 

We go to the north of Italy for the 4th and last episode in our series on the cusine of the regions of Italy! Learn about the history (and preparation) of some famous Italian dishes in the north, and find out how to eat bread like an Italian! Support this podcast today at Patreon.com/ColleenPatrickGoudreau

While many think the suburbs have a “boring, white bread reputation,” the pandemic has caused a wave of restaurateurs to set their eyes on suburbia over the big city. Food writer Corby Kummer joined Boston Public Radio on Monday to share why increasing numbers of restaurateurs are choosing to open restaurants in the suburbs rather than the big city – and how new of a trend this really is. Although the pandemic spurred many people to move from urban areas to suburbia, Kummer notes that independent, award-winning restaurants have long pre-dated the pandemic. “There's lots of different groups that are opening restaurants, and I think there's a more discerning customer base that wants higher quality,” Kummer noted. Kummer pointed to Il Capriccio Ristorante e Bar in Waltham, an award-winning Northern Italian restaurant that first opened in 1981. The original owner of IL Capriccio, Enzo Danesi, worked at Barsanti's in Boston and Le Bocage in Cambridge before opening his restaurant in Waltham. Il Capriccio recently reopened at The Merc at Moody and Main. “This is part of a trend that has been accelerated by the pandemic and people moving to suburbs, but it's not really completely new,” Kummer said. Kummer is the executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and a senior lecturer at the Tufts Friedman School of Nutrition Science and Policy.

As an Italian food lover, today's episode was extra delightful for me as I interviewed executive chef Michael Lombardi of SRV Boston. We met while traveling to Italy on tour with Oldways in Northern Italy.  Although he earned his degree in business, his travels to Europe to study Italian cuisine helped pave the way for an illustrious restaurant career in Paris, Italy, New York, and Boston. Food is family, and Michael's Italian heritage also helped fuel his passion for cooking for others and, coupled with practical restaurant experience, was the perfect recipe for success.  At his restaurant SRV, located at the South End of Boston, Michael and his team create Italian dishes inspired by the Venetian style Bacaro and wine bar. We talked about his travel experiences in Australia, Fiji and living abroad in Paris and Italy.  Our conversation was full of memorable moments: Michael shares his early chef life stories and inspirations How teamwork in sports helped prepare him for a successful restaurant career His unique recipes for Beet Ravioli and Risi e Bisi (Rice & Peas), both celebrated dishes in Northern Italy. Michael feels so fortunate to spend his life doing what he loves and will be opening another restaurant in Boston called Si Cara, where they will create delicious sourdough crust pizza inspired by his travels and family history from Amalfi, Italy. Are you familiar with Italian amaro (Amari is plural) or digestif? Amaro is an herbal liqueur whose name in Italian means "bitter." While different versions exist throughout the world, amaro is specifically Italian. Michael shares his enthusiasm for these cordials as well at the "Aperitivo Hour." An aperitivo (or apéritif) is often described as being similar to the American happy hour, but in reality, it's much more than that. Michael's New Year's Eve Dinner ideas: Cotechino & Lentils (Italian sausage with Lentils) Use luxury ingredients like truffles, oysters, caviar, and champagne Make celebratory dishes! Don't miss the links below! Links in this podcast: SRV Boston Si Cara  - Michael's New Pizza Bar Instagram links: @mlombardijr  @SRVBoston  Suzanne's Culinary Tour in Italy with Chef Michael & Oldways   Oldways - A Food & Nutrition Non-Profit How to Find Adventure & Thrive  in the Empty Nest - Suzanne's E-Book My Amazon Travel Store - Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander  Touchstone Essentials

In the final episode before Dad heads off to Italy Josh and he open some Italian favorites. Dad opens a Northern Italian favorite, Produttori del Barbaresco. He has Danish blue cheese, blue cheese stuffed olives, cooked portobello mushrooms, and braised lamb. Josh decants a 2015 Rosso di Montacino from Tenute Silvio Nardi. For his pairings he has bersola, duck ham, cheese bread, and a pizza sausage from a local butcher shop. They have a great tasting enjoying the pairings and the conversation about travels in Italy. Salute! 

Nostrana, is an Italian word, translated to English loosely means “ours”. And for the Nostrana restaurant, Portland, Oregon, “ours” means the food you are served is as fresh as can be because it has travelled the shortest distance possible. Hence it is Nostrana's “own” production. The food is local and from the patrons' own area, so authenticity is the restaurant's marque. In most of Europe, markets are required to say where the produce originated, and this is Nostrana's way of bringing that genuineness to their customers. Cathy Whims is founder and owner of Nostrana, a fixture in the community for 16 years now. And she has created not only a loyal following, she has created some dishes that have remained popular and on the menu since day one. One is the Grilled Beef Tagliata, a flat iron steak grilled and served on a bed of arugula with a garlic sauce (I think I'm getting hungry) an item always in demand. However for the rest of the menu, Cathy likes to keep things in flux so there is always something new to try and be delighted. Cathy started her culinary career as a chef because her mother was a great cook. Cathy was a vegetarian in high school and had to teach herself how to cook and share with the family. She simultaneously studied Latin in school and this gave her an affinity for the Italian language and cooking. So when she moved to Portland, she was lucky enough to get hired at Genoa, which at the time was an exclusive, special occasion, Northern Italian cuisine restaurant with a huge following. People were served a seven-course meal with a few choices and every item was premium. The experience of seven years as a cook culminated with Cathy becoming one of the owners and that evolved into a 20-year love affair with her dream job and dream business. She learned so much about Italian food and about local sourcing, especially the local wine. She became the buyer and began getting to know the Italian wine representatives, who urged her to come visit Italy as their guest. This gave her a great understanding of real Italian food and pure, simple Italian ingredients. Her knowledge base now greatly expanded, Cathy decided to follow her passion and create and serve real Italian food in a casual, relaxed atmosphere and that is exactly the Nostrana experience. "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes

In this brand new episode Rudolf has a fascinating conversation with Italian witch, High Priestess and teacher in the Temple of Ara tradition, Giulia Turolla. Having a background in academics, Giulia graduated with honours in Archaeology and Ancient World Cultures from the University of Bologna. Her focus is on ancient magical and religious technology and culture which she combines with her practice. Coming from an open minded Northern Italian family Giulia talks about her very first steps to Wiccan initiation in the beginning of 2000 in Italy where very few sources were available and even fewer people to connect with. She takes us on a journey exploring the diverse branches of Wicca and their different practical approaches and what role attorney, activist and one of the very first public witches in the USA Phyllis Currot played for her own personal path. Giulia has been leading circles for the Temple of Ara  in Italy since 2008 and actively teaching study groups and advanced workshops since 2012. Her personal path focuses on the practice of witchcraft as an indigenous form of shamanism and aims to rediscover and rebuild the Sacred Net that binds humanity to the Spirits and the Gods of the place they live in. To her this is the way to gain an organic approach which opens up means of direct communication with the spirits and deities that are still active parts of the land. As an artisan, Giulia creates shamanic and magical tools focused on European magical traditions. She uses raw materials that are connected to the cultural tradition she works with to pour the spirit into matter in order to make beautiful drums, rattles and other ritual tools . CLICK HERE FOR THE TEMPIO DI ARE HOMEPAGE CLICK HERE TO ACCESS GIULIA'S HOMEPAGE FOR HER ARTISANAL ARTEFACTS Music played in this episode   1) WENDY RULE - Elemental Chant (2006)  (Track  starts at 5:33)     2) AN DANZZA - Hekate (2016) (Track 2 starts at 52:24)   3) MECANO - Figlio della Luna (1986)  (Track 3 starts at 1:32:18)     Intro and Outro Music especially written and recorded for the Thoth-Hermes Podcast by Chris Roberts

Elizabeth Day talks to the writer Jhumpa Lahiri, whose latest novel, Whereabouts, was originally written in Italian, a language she learned in her 40s. Whereabouts tells the story of an unnamed middle-aged woman who meanders through a Northern Italian city, sharing her observations on everything from having a manicure to walking a friend’s dog. Lahiri builds up a mosaic of such moments, interspersing them with deeper glimpses into the woman’s relationship with her parents and the sudden death of her father when she was 15. Jhumpa Lahiri has long been interested in themes of dislocation and belonging, the daughter of Bengali immigrants who moved to New York, her first book, The Interpreter of Maladies, was a short story collection which won a Pulitzer Prize. The programme also explores the life and writing of the English mid century writer Barbara Pym. Best known for her novels, Excellent Women, Jane and Prudence, and A Glass of Blessings, Pym created sharp observational comedies in which little happens, but a great deal is conveyed. Paula Byrne has written an illuminating new biography, The Adventures of Miss Pym, and talks to Elizabeth about the connections between her tumultuous life and her writing, and they are joined by the writer and lifelong Pym fan, Philip Hensher.

Any discussion of women in wine is incomplete without Elena Walch. This eponymous winery in Alto Adige led the charge in this Northern Italian region away from quantity and towards quality. Following her mother's lead, sisters Julia and Karoline are taking the winery into its fifth generation with respect for history and the terroir.  In this episode, Julie and Gina talk with Karoline about the wine industry, the delicious local grapes of the area around Tramin, and the satisfaction of being a woman making changes in a male-dominated trade.  

In our cover story, Martha Teichner explores how a year of COVID may have changed our society. Tracy Smith talks with Regina King about her film directorial debut, "One Night in Miami." Lee Cowan visits Point Roberts, Washington, a town isolated from the rest of the American mainland. David Martin explores the role of military veterans in the January 6 insurrection at the U.S. Capitol. Seth Doane examines how residents of a Northern Italian village are coping after a devastating year of COVID. Remy Inocencio travels to China in search of the origins of the coronavirus. David Pogue talks with biochemist Jennifer Doudna, co-creator of the gene-editing technology CRISPR, and Walter Isaacson, author of "The Code Breaker." And Tracy Smith looks back at comedian Bob Hope's decades as an entertainer of American troops abroad.

Alia Radetti specializes in Northern Italian areas of the Alps and Dolomites. She talks with me about this incredibly beautiful and overwhelmingly underrated area of Italy. This is a fun listen!!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Chatting it up with Samy as he shows us around the newest Lake Como luxury hotel. Plus Andrea Rotta & Francesco Ornaghi owners of Europe's first amphibious car rental. Such is the magnificence of the lake that it has been the object of the rich and famous’ adoration since ancient Roman times and continues to be extremely popular today. If you’re amped about visiting quaint small towns and venerable historical sites, cycling, hiking, olive oil tasting or just enjoying the scenic lakeside view, then this destination is a must. In this episode, Todd Bludworth and Andy McNeill are joined by Samy Ghachem, General Manager of Sereno Hotels, an award-winning group of hotels that took pains to integrate its contemporary edifice into the lake, the scenery and the community. They also talk to Andrea Rotta and Francesco Ornaghi, owners of Larioland, the first amphibious car rental service in the whole of Europe. If you’re planning to go to Lake Como anytime sooner, you definitely have to add to your bucket list Il Sereno’s version of Northern Italian hospitality and the unique land-water experience that Larioland offers.Love the show? Subscribe, rate, review, and share!Here’s How »Join the Destination Everywhere Community today:http://americanmeetings.com/podcastLinkedInTwitterPinterestFacebookYouTube

XChateau is a podcast about all things wine, from vine to your glass. We tackle the business of wine and keep you up to date with new and exciting developments in the wine industry.In this episode, Robert Vernick and Peter Yeung interview Greg Lambrecht, Founder & Chairman of Coravin, leading wine preservation and access technology.  We discuss the technology, how to get the most out of the Coravin, how people learn about coravin, and what is in store for the future. Other topics covered in this episode include:Greg fell in love with wine in Napa at age 16Works in medical devicesWas frustrated with how to explore wine without committing to the whole bottleCoravin’s goal: to change the way wine is served and soldFounding: 1st prototype - 1999A patent filed - 2004Company founded - 2011The product launched - 2013Technology - basic components existed before Coravin but needed a lot of refinementSurgical grade needle - started with 3 typesGases - started with 4 types (CO2, helium, argon, & nitrogen)Gas pressure - biggest invention is the pressure regulatorCapsule usesDon’t hold the trigger for a long time; use multiple very short presses to get the most out of the capsule; Want to hear as little as possible when the Coravin is tilted back upThe average is 15 full glasses/capsule - can get up to 20-24 if used right@ 15 glasses/capsule, each glass is ~$0.50 for argon gasCoravin modelsModel 3 - $199 (entry pricing) - all the functionality, but only in grey and single designModel 5-6 - has different colors and finishesModel 11 - removed hand clamp, now uses a smart clamp (which is now across the range); automatic pourer - can set up the amount to pour on you phoneNeedlesVintage needle (silver ring) - pours more slowly, can use up to 19th-century winesFast flow needle (red ring) - 30%+ faster, can use for corks up to 15 years old, mostly for restaurantsStandard needle (black ring) - can use up to wines from the 1960sProfessional needle (gold ring) - rare and expensive, like a blend of the vintage needle and standard needleNeed to replace needle every 500-1,000 uses, if it’s hard to insert the needle and/or there is silver at the end (the Teflon is wearing off), it’s time to replace the needleCut foil to improve needle lifeDon’t use on synthetic corks, vinolok (glass corks)Northern Italian wines and Diam corks - corks are harder and reduce needle life, but okay to useFor best usage - use the 4 C’sClean - need to wash it after use, rinse with hot water through the spout at the end of the eveningClear - give the trigger a quick press before you go onto the next bottleCellar - still need to protect the bottle and store wine as you would for agingCork - don’t use on bad corks - a simple trick, push down on a cork, if it slides, don’t use CoravinThe drop of wine at the top - when you remove the needle, it drags a bead of wine as the cork closes, does not mean the cork has not sealed“Cold and old” - colder and older bottles have less elastic corks and take longer to heal. Leave them standing up for five minutes before putting in the cellarCoravin screwcapMarkets that wines will last for 3 months, but has seen 10-18 monthsTrick - only need 1 screwcap module for long-term storage, put the original screwcap back on after pouring with Coravin, and will be fineCoravin marketing - how people hear about it#1 - at wineries - for pouring library wines, etc.… #2 - restaurants and wine bars#3 - at a friend’s home (word of mouth) - this is becoming the #1-way people hear about it in the USDistributionIn 60+ countriesStart almost exclusively in trade. Over time, consumer demand outstrips tradeUS - 80-90% sold to consumers, China - predominantly tradeWith the Covid pandemic - 75% of business is now onlineThe Future - the mission is to make it faster, easier, and more fun than opening a bottle; sparkling wine is in the worksAn MW tested preservation technologies for his research paper, and the Coravin was the only product that workedIf you loved this episode, we would love for you to subscribe, rate, and review on iTunes or wherever you get your podcasts. Until next time, cheers!

During my time in Italy, I was fortunate enough to meet Claudia Fraschini, an incredible Italian chef. Claudia started Cookin Factory, a cooking school, where she teaches professionals and students how to work as a team in the kitchen. Before leaving for Europe, I enrolled in a cooking course not knowing what to expect. My expectations were blown away. Throughout the semester, we had four ‘classes' where we prepared risotto, pizza, pasta, and a variety of Northern Italian cuisine. Claudia truly opened my eyes to a new world of cooking and enjoying meals with good company! The biggest takeaway I got from Claudia's Cookin Factory was to put love, passion, and energy into everything I do. In this episode, we learn how Claudia started her career as a chef, the importance of less is more, and discuss traditional Italian cuisine. I'm honored to have Claudia on the show and hope you all enjoy her experiences and advice. Cookin Factory Website https://cookinfactory.com/it/ Instagram: @cookinfactory Cover Art by Sam Toland (https://www.tolandmedia.com/) Please like, comment, and subscribe! Website: https://www.thepursuitofficial.com/ Instagram: https://instagram.com/thepursuitpodcastofficial?igshid=1fwjtdq8rnu9w Facebook: https://www.facebook.com/thepursuitpodcastofficial/ Email: thepursuit.podcastofficial@gmail.com

As a painter and mixed media visual artist, Judy is inspired by the idea of quest in western culture and how it is inspired by fear and desire. Other influences in her art include gender roles and iconic images in 16th century Northern Italian painting and action narratives in historical Japanese painting. As a result, her inspirations are translated into mixed media works consisting of painting and screen-printing.

In this week’s episode, we’re wrapping up our two-part look at the Northern Italian impact on Italian American life by Italy by criss-crossing these great United States to discover Northern Italian enclaves from California to Idaho and everywhere in between! Our special guest, and Northern Italy expert, Robert Allegrini, takes us on a tour across the country, stopping in various Northern Italian communities to explore their traditions, histories, and influence on Italian American life today. We’ll also discover some manifestations of Northern and Central Italian American pride, including La Corsa dei Ceri (“St. Ubaldo Day”) in Jessup, Pennsylvania, which is our country’s largest and most traditional Central Italian celebration. And speaking of Saints and Feasts… we’ll take a deep dive into an exploration of the differences between Northern and Southern Italian Catholicism and why Northern feasts and festivals may not have survived the immigrant journey as well as the Southern ones did. We also wander into a conversation on how Northern Italian cuisine has found its way into the American diet, where you can still find heirloom restaurants across America serving authentic Northern dishes, how Northern chefs invented some of our more-famous indigenous “Italian American” dishes, and how America’s pizza culture evolved to produce the culinary mystery that is Chicago’s Deep Dish Pizza! So if you’ve enjoyed learning more about these fascinating communities and characters, get ready for more “Northern Exposure” with the next half of this incredible story!

This time it's Elena's turn to take us to Italy, as they talk about Charles G. Leland's disputed literary piece about the (Northern) Italian witch tradition, what the book contains and why it's now commonly disputed. Get ready to conjure a magickal lemon, Anti-Catholic sentiments, Lucifer "Not the Christian Lucifer" Morningstar and witches dancing naked in the woods (not really, it's a mistranslation). Our Bewitching Best: "M/T and the Narrative About the Marvels of the Forest" by Kenzaburō Ōe and Steven Rhodes @stevenrhodesart (https://www.stevenrhodes.com.au)  FIND US: Twitter https://twitter.com/witchnbitchpod Instagram https://www.instagram.com/witchnbitchpodcast/ CONTACT US: ohtoproductions@gmail.com

We tend to focus a lot on our Southern Italian roots here at the Italian American Podcast, but today we’re asking..."What’s up North?" This week’s episode is the first in a two-part series featuring special guest and Northern Italy expert Robert Allegrini, the honorary consul of San Marino in Chicago, where we will dig into a history of the contributions, communities and characters of the Italian Americans descended from northern and central Italy. We dive into the history of Northern Italy, including exactly how it can be defined and how its history differs from that of Southern Italy. We’ll also talk about the how the first Italians in the New World were from the North and how they helped contribute to our nation’s founding and early formation. We also pay homage to the Italian pioneers of America’s western expansion and how the further West you go, the more Northern Italian communities you see. We also talk about Italians who fought in the American Civil War and how prominent Northern Italians helped shape America’s cultural landscape. Finally, we dive into Northern Italian enclaves in the United States and how their foodways have become a staple of Italian American cuisine. And we'll introduce some surprisingly Italian communities spread throughout the far reaches of America... settled by and still held dear by generations of northern Italian Americans! So get ready to head up North with us in an episode for the 13%!!

During these difficult times, Igor Golovach & Alessandro Scalora decided to take the time to unite people from all over the world of the beauty DanceSport industry. Instructors, choreographers, and dancers alike joined us to share their thoughts on staying strong and positive during this worldwide epidemic, sharing their advice on fighting on and not losing hope, sending their messages of support and aspiration. Thus, the project of "Stay United" was formed. This video features Giacomo Steccaglia! Giacomo is a former 4-time Italian Professional Latin Champion as well as a finalist of the Professional Latin European and World Championships with partner and wife Melissa Dexter. Now the DanceSport VP of USA Dance (the United States member of WDSF), Giacomo also owns his own dance studio located in Carlsbad, CA - Dancessense Studios. Giacomo Steccaglia was raised in the small Northern Italian town of Arcola, which was calculated to have a population of about 100. The young boy excelled at sports including soccer, track & field, and swimming. At age 14, however, he chose to pursue dancing. Three months later, Giacomo won the first of his 5 National Amateur Championships and went on to represent Italy at both the European and World Championships. As a young competitor, Giacomo was the Italian Junior Latin and Ballroom Champion, the Italian Youth Latin and Ballroom Champion, and the Italian Open Amateur Latin Champion. Attending the Blackpool Dance Festival, Giacomo was “mesmerized by a gorgeous girl in white from America, wishing with all his heart to dance with somebody like her." That beautiful talent was the one and only Melissa Dexter. After marrying Melissa, Giacomo turned Professional, and together, the newlywed couple won four Italian Professional Championships, became the Italian Showdance Latin Champions, the 2-time Vice South American Showdance Champions, as well as Imperial, All England, and Universal Champions. Giacomo and Melissa also placed second in the "World Professional Masters Championship" and were finalists in the European and World Latin American Dance Championships. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/ScaloraDanceSport/support

It's all pesto lasagna, Parmigiano-Reggiano "matzah balls," popping the trunk, Winnie the Pooh, and provolone on pizza. Dina Samson, Steve Samson, and Hans Luttmann are navigating Coron storm waters while giving back to employees, those most in need of meals, and customers who have missed that Northern Italian grandmother cuisine.

Holi is the festival of color. And just like Holi in India, there are several other festivals all across the globe in which color plays an essential part. In this podcast, Chimes Radio will introduce our young listeners to some of these great and fun festivals which might not be known to many. South Korea: The Boryeong Mud Festival is an annual festival that takes place during the summer in Boryeong, a town in South Korea. The first Mud Festival was staged in 1998 and now it has become a popular tourist attraction. Italy: The Battle of the Oranges is a festival in the Northern Italian city of Ivrea, which includes a tradition of throwing of oranges on each other. It is the largest food fight in Italy and after the fight, all the people swim in pools of orange juice. Spain: La Tomatina is a festival that is held in the Valencian town of Buñol, in the East of Spain. Participants throw tomatoes and have immense fun in this tomato fight. It is held in the last week of August every year for entertainment purposes. This event is a highlight in Spain’s summer festivals’ calendar. Australia: Chinchilla Watermelon festival is held in a place called Chinchilla in Queensland, Australia which is also known as “Melon Capital” of Australia. There is a melon festival in every second year in February where they host interactive and unique events such as melon skiing, melon bungee, melon bulls-eye, melon ironman, melon chariot etc. Thailand: Songkran is the Thai New Year's national holiday. Songkran is on the 13 April every year, but the holiday period extends from 14 to 15 April. Songkran festival is all about throwing water at each other where everyone from kids to adults carries water guns and buckets filled with ice-cold water. While its origin lies in the historic practice to revere and clean Lord Buddha statues with water and sprinkling it on people for purity and prosperity. Greece: Clean Monday Flour War festival in Greece is an annual tradition where people paint their faces and throw a fist full of colored flour. It takes place around March every year and this has been going for the last 200 years. It is also called as Ash Monday. Enjoy all this information in this short kid’s podcast.Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Episode 2 is the continuation of Eating Northern Italian Style interview with Chef/Owner of Le Sapin of 26 years, Franco Filice and interpreter son Maurizo Filice. Here we discuss how quality and service are the main ingredients that make up the culture at Le Sapin. --- Send in a voice message: https://anchor.fm/agcworldwideexplorer/message Support this podcast: https://anchor.fm/agcworldwideexplorer/support

Northern Italian Food At Its Finest! Owner/Chef, Franco Filice, (and interpreter son Maurizo Filice) sits down with Gwen Cash from Ask Gwen Cash.  Here he shares a bit about the 26-year-old restaurant and how quality and service are the two main ingredients that make up the culture at Le Sapin.  Raw and UNCUT version --- Send in a voice message: https://anchor.fm/agcworldwideexplorer/message Support this podcast: https://anchor.fm/agcworldwideexplorer/support

Michele and Jay wrap up the Thunder preseason, look forward to the week ahead, and discuss the perfect Northern Italian dinner.

The European Parliament’s creation, national ambitions, identities and interests have had an imperfect execution throughout its history. The last elections demonstrated that nationalism is making a come-back in a significant way. British 'nationalists' won the Brexit debate hugely, Northern Italian ‘nationalists’ won in Italy signalling a divided Italy may be in its future. Though there were some notable defeats for nationalist parties, overall they are a growing, permanent presence in the European political space. Upon scanning recent geopolitical articles on social media, Dr. John Bruni came across a piece written by a colleague and part-time contributor to SAGE International Australia, Prof. Dr. Julian Lindley-French.  To discuss these issues, we’ll be joined today by Prof. Lindley-French. Julian is Vice-President Atlantic Treaty Association, Senior Fellow of the Institute of Statecraft, Director of Europa Analytica & Distinguished Visiting Research Fellow, National Defense University, Washington DC. Please direct any feedback you may have to the SIA website, we look forward to hearing from you! This episode's feature artist is Hartway, with their track Dreaming. Find them on Facebook, iTunes and Spotify. Support the show.

The European Parliament's creation, national ambitions, identities and interests have had an imperfect execution throughout its history. The last elections demonstrated that nationalism is making a come-back in a significant way. British 'nationalists' won the Brexit debate hugely, Northern Italian ‘nationalists' won in Italy signalling a divided Italy may be in its future. Though there were some notable defeats for nationalist parties, overall they are a growing, permanent presence in the European political space. Upon scanning recent geopolitical articles on social media, Dr. John Bruni came across a piece written by a colleague and part-time contributor to SAGE International Australia, Prof. Dr. Julian Lindley-French.  To discuss these issues, we'll be joined today by Prof. Lindley-French. Julian is Vice-President Atlantic Treaty Association, Senior Fellow of the Institute of Statecraft, Director of Europa Analytica & Distinguished Visiting Research Fellow, National Defense University, Washington DC. Please direct any feedback you may have to the SIA website, we look forward to hearing from you! This episode's feature artist is Hartway, with their track Dreaming. Find them on Facebook, iTunes and Spotify. See omnystudio.com/listener for privacy information.

I'm so delighted to talk to my guest today, Musicologist, Music Theorist, Composer and Educator, Peter van Tour! He is the author of Counterpoint and Partimento: Methods of Teaching Composition in Late 18th century Naples 2015, The Editor of a 3 volume series entitled, “The 189 Partimenti of Nicola Sala” published 2017 and has published many peer-reviewed articles. He earned his Phd in Musicology/Music Theory at Uppsala University, Sweden. He is also a Moderator of a popular, fast growing Facebook Group called “The Art of Partimento” which is dedicated to the compositional school of Naples and the art of partimenti, a very rich resource for interested people. He has an upcoming book coming out: ““The Italian Fugue: Investigated through Young Apprentices in Eighteenth-century Naples and Bologna.” ----- 2:00 - What's the latest research on Partimento? 4:17 - Did Neapolitan students have to sing for 3 years before playing instruments? 5:08 - What type of solmization did they use? 7:15 - How difficult does Solfeggio get? 8:10 - Where do we get Solfeggio exercises? 8:48 - Is Solfeggio unaccompanied or accompanied? 9:36 - Do Neapolitan students keep singing after the 3 years? 10:43 - Differences between Southern and Northern Italian pedagogy 11:20 - Does everyone have to learn the keyboard when learning Partimento? 11:56 - Was it common for students back then to play a little keyboard, even if it wasn't their main instrument? 13:40 - Is the Neapolitan approach to Counterpoint different from Fux? 15:06 - How do the Neapolitan students navigate the rules of Counterpoint without getting bogged down? 16:33 - Cadences, Rule of the Octave, Bass Motions 19:02 - Are Cadences about Chords moving or something else? 20:21 - The 3 types of Cadences and their variations 21:42 - How do you know when to raise the 6th and 7th degrees of the melodic minor scale when using it in Partimento? 22:58 - Written Counterpoint vs Performed Counterpoint 27:08 - What's the average amount of Partimenti that would accumulate in a student's notebook? 28:06 - Is the Partimento method applicable to modern tonal music? 29:15 - The drawbacks of typical music analysis 30:09 - How early can a student begin improvising and composing using the Partimento method 31:02 - The Clef's that you should learn for Partimento 31:36 - There are no G clefs in historical Partimento manuscripts 32:10 - Peter's music pedagogical recommendations 34:10 - Is it possible to self-teach counterpoint? 35:21 - Is the Paris Conservatory tradition related to the Partimento tradition? 36:41 - How would you teach a music student from the very beginning with Partimento? 38:00 - What materials are good to start with for Partimento? 39:35 - Using Partimento towards non-partimento based compositions 40:27 - Talking about Gjerdingen's Schema 41:06 - What surprised Peter most about his Partimento research 43:34 - During the 18th century, were Italians composers famous across Europe? 44:42 - Richard Wagner and the Progressive nature of Partimento 45:58 - Beethoven and Partimento 46:39 - The modern reaction today to the recent research in Partimento 47:41 - Talking about Peter's upcoming book, The Italian Fugue. 48:56 - How good were the Italians at Fugal writing? 51:26 - Who were some famous Italian masters of the fugue? 52:06 - The School of Leo vs The School of Durante 54:39 - Did they write or improvise Fugues, or do both? 55:30 - Upcoming projects 56:22 - Mentiparti 2019 teaching

On this episode of #2GH, hosts/sisters: Rosie and Gabby discuss a new loophole in Ancestry DNA that might reveal that the sisters are more Italian than originally thought in the pilot episode of the podcast. The sisters also discuss the HBO show "My Brilliant Friend" and how it reminds them of their brilliant Grandmother. "If she's so brilliant, why is she sitting in the neighbor's car!" (Tweet the the name of the movie that quote is from and we will send you some #2GH stickers!) Other topics include: Easter Sunday, Jen Kirkman, Speechless, Gina Chappie and Rosie's upcoming wedding.

Stone is a trailer for a new documentary series telling the stories of the sculptors who come from all over the world to Pietrasanta, a small Northern Italian town, as Michelangelo did 500 years ago, in search of that perfect piece of marble. From the quarries of Carrara to the studios of Pietrasanta we ask why they came and what makes them stay.

For a first-class Italian restaurant experience, you must try Antonio's in the Bellevue area of Nashville. Antonio's specializes in Northern Italian fare with house-made pasta, meat, fish, wine and spirits, a great menu, and specials to die for.

Check, Please! Bay Area reviews authentic Thai street food in San Francisco, community-centric cooking with local ingredients in Oakland, and classic Northern Italian fare in San Francisco.

Three women vanished from the Northern Italian town of Correggio within the space of a year. Locals looked at local shopkeeper and fortune teller Leonarda Cianciulli for answers. When they uncovered the truth behind the disappearances, the story caused a ripple throughout the world. Not only did this mother of four murder her friends, but she aslo used their remains and made it into soap and cakes. For pictures and more information, join us on [Facebook](https://www.facebook.com/evidencelockerpodcast/) Want to become a Patron of the podcast? Visit our page at [Patreon](https://www.patreon.com/evidencelocker) [](https://www.patreon.com/evidencelocker) For a full list of resources and credits visit [Evidence Locker Website](http://evidencelockerpodcast.com/2018/11/28/22-italy-the-soap-maker-of-correggio) **This True Crime Podcast was researched using open source or archive materials.**

Our third episode of Culture & Cuisine the Podcast presents Roberto Crescini of Fresco! Cafe Italiano who introduces us to Northern Italy. Roberto's passion for cooking is almost rivaled by the stories and history behind the cuisine. He is committed to enlightening Americans to traditional Italian cooking and traditions by sharing his freshly maded pasta and sauces daily. This week, he discusses with us his personal memories that inspired his career as well as some of his favorite stories from Northern Italian culinary history. From the role of his mother’s kitchen in forming his career to the role of salt in the origin of the word salary, Roberto shows us that we all have stories and memories that shape us and shows us that we aren’t all that different after all. Join us as we discover the culture and cuisine of the Italians. Visit Roberto at Fresco: http://www.frescocafeitalian.com/  Join our mailing list from our website for future episodes and events: http://cultureandcuisinehtx.com or like us on facebook:https://www.facebook.com/cultureandcuisinehtx/ Mark your calendars for our annual Cultural Thanksgiving happening September 30th at 8th Wonder Brewing: http://guestli.st/575148 

ABOUT VINCENT ZANDRI Returning guest and winner of the 2015 PWA Shamus Award and the 2015 ITW Thriller Award for Best Original Paperback Novel for MOONLIGHT WEEPS, Vincent Zandri is the NEW YORK TIMES, USA TODAY, and AMAZON KINDLE No.1 bestselling author of more than 25 novels including THE REMAINS, EVERYTHING BURNS, ORCHARD GROVE and THE CORRUPTIONS. Zandri's work has been translated into 5 languages. Suspense Magazine named, THE SHROUD KEY, as one of the Best Books of 2014 and selected WHEN SHADOWS COME as one of the Best Books of 2016. Vincent Zandri lives in Albany, New York. www.vincentzandri.com ABOUT THE CHASE BAKER TRILOGY Book 1: Chase Baker and the Lincoln Curse - Renaissance man and adventurer, Chase Baker, goes in search of a cursed dress stained with Abraham Lincoln's blood from the woman who wore it in the Presidential Box at Ford's Theater on the night he was assassinated by John Wilkes Boothe on the heels of the Civil War. Book 2: Chase Baker and the Da Vinci Divinity - The Da Vinci Code isn't the entire story. In this book, Chase attempts to uncover a legendary cave in the Northern Italian forest before a team of Russian and Iranian hardliners do. What's so important about the cave? It's the place where Leonardo Da Vinci received divine inspiration which enabled him to create other worldly inventions and works of art including the Mona Lisa. Book 3: Chase Baker and the Seventh Seal - Chase travels to Israel to prevent Armageddon by uncovering the Seven Seals, or Bible Codices, that are said to rival the Dead Sea Scrolls in historical significance, but that also contain a direct connection not only to God, but to Satan. Is it the end of the world as we know it as the forces of good and evil prepare to do battle? Tune in to find out.

In the middle of a short tour of European cities, this show is from a very small Northern Italian town.  While tough to get to, Phish rewards the fans on tour right away by starting the show with a treat.  Both sets have Jam Chart moments, tour hallmark passages, and the energy of a state-side band on stride across the pond.

Michael Tusk is the Chef and Owner, along with his wife Lindsay, of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors. A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of America in Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine. Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of the country’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific”. Under Tusk's helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux. Quince - http://www.quincerestaurant.com/ Cotogna - http://cotognasf.com/ Relais & Châteaux -https://www.relaischateaux.com/us/chef/michael-tusk

Dean Corbett is passionate about seeing people enjoy themselves. Corbett is the owner and chef of three acclaimed restaurants, Equus, Jack’s Lounge, and Corbett’s. Corbett’s mother Nancy is responsible for his cooking career. Upon returning home from college to help care for his mother as she battled lung cancer he noticed that she wasn’t eating. Corbett began cooking to nourish her back to health and has been cooking ever since. He has never taken a culinary course and remains self-taught. Corbett began his career in Dallas, Texas at the renowned Chandler’s Landing Yacht Club and later at the Ram’s Head Restaurant. Arriving in Louisville in 1982, Corbett grew through the ranks of the four-star restaurant, Casa Grisanti, a Northern Italian gem. It was with Grisanti that Corbett was able to take part in the Taste of America: a celebration of the top 50 restaurants for President Reagan’s inauguration in 1984. Giving back to the community is a priority for Corbett. He helped start several dinner fundraisers throughout the city including Kosair Charities Bourbon & Bowties. He is active in countless other benefits including Juvenile Diabetes, Juvenile Autism, March of Dimes, Multiple Sclerosis, and the American Heart Association.

http://learntruehistory.com Americans have the gall to insist that they have the right to govern themselves. This is unique in Western Civilization. The Greeks and Romans had local self government, but after the Germanic and Viking invasions, much of that was lost outside of the Northern Italian republics. Not so in England. I discuss the English political tradition of local self government and how that applies to the American political tradition. This is a History 101 event you don't want to miss. --- Send in a voice message: https://anchor.fm/brion-mcclanahan/message Support this podcast: https://anchor.fm/brion-mcclanahan/support

Architect Christopher Mercier, AIA, left Frank Gehry’s Gehry Design Group in 2002 to establish his own architecture practice to create (fer) studio: Form, Environment Research. Their goal: to design contemporary spaces for creative clients, and to re-imagine and re-purpose existing structures, preserving their history and character while adapting them to modern use. In projects large and small, (fer) studio has designed upscale homes, hotel and hospitality projects, academic and industrial buildings; they even have plans for a large-scale community development called Cedros Market, near San Diego. Based in Inglewood, California, (fer) studio is at the epicenter of a new wave of urban renewal and restoration. The architecture firm is part of a surge of urban explorers (and intrepid investors) including many writers, artists, designers and entrepreneurs who have discovered the city in their search for affordable live/work spaces and brick-and-mortar retail storefronts. Mercier wants (fer) studio to be an active and vital part of the community’s transformation. “We want to be part of the re-development of Inglewood,” he says. (fer) studio has consulted with the Mayor of Inglewood and other city officials. “Part of the problem has been that it has no sense of place, no sense of identity,” Mercier explains. “We want to take this place, which has a lot of potential- -good scale and walkability, and bring in a transit hub. If people live, work and shop in a community, it is healthy.” (fer) studio is staffed by 14 architects, and divides its talents between residential, commercial and hospitality projects. (fer) studio has designed two well-known local restaurants, Father’s Office in Culver City and Connie & Ted’s in West Hollywood. They are the architects behind, the newly opened Officine Brera, an Italian restaurant in downtown Los Angeles’ arts district. Officine Brera is housed in a 1920s industrial building that once was home to the Gas Company. “Officine Brera is a mixture of adaptive reuse set against the influx of a new contemporary geometry that fuses together,” says Mercier. (fer) studio brings the same design philosophy to its residential projects as well, designing houses for clients in Venice Beach, Fullerton, California, La Canada Flintridge, Santa Monica, and Mulholland Estates in the Hollywood Hills. “It varies from year to year, but our practice usually breaks down to 20 to 30 percent residential, 20 to 30 percent hospitality, and the rest creative office spaces,“ says Mercier. Some of the “creative office spaces” they have designed include a new lobby and reception area for noted business woman Sunnie Kim’s Hana Financial in downtown Los Angeles, and Smashbox Studios in Culver City. Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract. (fer) studio strives to combine environmental sensitivity and trend-setting vision in every project, no matter how large or small and develop a dialogue between interior and exterior space that morphs through the façade.” ABOUT (fer) studio (fer) studio began as a one-person firm, headed by Christopher Mercier A.I.A. in 2002. Mercier had worked with renowned architect Frank Gehry at his Santa Monica studio before striking out to establish his own practice. (fer) stands for Form, Environment and Research, the principles that describe the firm’s design philosophy. Firmly rooted in contemporary modernism, (fer) studio is dedicated to the idea that Form helps to shape the world, and can have a profound ability to positively impact contemporary experience. Through intensive research and the study of the site and environmental conditions, along with extensive client input, each project emerges as appropriate and unique. (fer) studio’s projects have included “ground up” construction, as well as the rehabilitation and adaptive re-use of a wide range of building types: residential, commercial, hospitality and academic. (fer) studio is passionate about urban design and development and the development of sustainable, livable cities. In 2005, Douglas Pierson joined (fer) studio (another Gehry alumni). In May 2016, Pierson and Mercier amicably ended their partnership when Pierson moved his family to North Carolina for personal reasons. Based in Inglewood, California (fer) studio is poised at the tipping point of the latest wave of urban renewal in Southern California. For decades, Inglewood, like Silverlake, Culver City and downtown Los Angeles, had been an underpriced and under-developed urban desert of empty storefronts and a deserted main street. In recent years, Inglewood has been discovered by urban explorers (and intrepid investors): writers, artists and entrepreneurs have arrived in search of affordable live/work spaces and retail storefronts. Mercier and Pierson have participated in various local design projects, including the “Inglewood Living City,” an urban design project (fer) studio developed for the city, as well as a similar project proposal the firm has submitted to Solano Beach called “Cedros Market.” In 2005, (fer) studio submitted a letter to the City of Inglewood’s Planning Department suggesting the city develop a Live/Work Zoning Ordinance to assist the artists relocating to the area. In 2014 (fer) studio began consulting with the city on a regular basis to see the ordinance through City Council’s approval in 2015. One of (fer) studio’s local clients was the Three Weavers’ Brewing Company, an artisan brewery and tasting room that opened in 2013. “It was a small project for Doug (Pierson) and I,” Mercier says modestly. “We were basically paid in beer. Three Weavers is a great local hangout and a wonderful addition to the neighborhood. We want to be part of the redevelopment of Inglewood, and we want (fer) studio to be the ‘go-to’ firm for the community.” Today, (fer) studio is a 14 person firm, dividing its time between various residential, hospitality and commercial projects. Completed restaurant projects on Mercier and Pierson’s roster include the popular Father’s Office in Culver City, Connie & Ted’s in West Hollywood and the newly opened Officine Brera in downtown Los Angeles. All three projects took vital clues from the local urban environment, and intense owner involvement informed the design strategies that made each space unique. For Officine Brera, located in the downtown Los Angeles Arts District, (fer) studio reimagined the existing space--a 1920s industrial building and a masonry and steel warehouse that once housed the Los Angeles Gas Company as an elegant, Northern Italian restaurant while preserving the industrial character of the 8,000 square foot building using reclaimed wood, concrete and exposed steel. Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract. Mercier and Pierson also designed a 5,000 square foot family home in Fullerton, California, a 4,500 square foot single-family residence in Santa Monica, California, and a renovated lobby/reception area for Hana Financial in a downtown Los Angeles high-rise. (fer) studio recently completed Phase I of the photo studio and office space for Smashbox Studios in Culver City, and a reuse project adapting an existing structure into the Hayden, a creative office complex in Culver City. (fer) studio’s project mix varies from year to year, but they always strive to achieve a balance of residential, commercial and hospitality projects. “This encourages fresh thinking and helps foster over-lapping ideas between building types that may not happen otherwise,” says Mercier. The architects feel this brings vibrancy to their work. Today (fer) studio is involved in a variety of projects on a wide variety of scales: from small, sustainable residential spaces to large-scale urban centers. The firm is committed to a contemporary vision of design that continues to expand and evolve with each new project. Mercier brings a unique sensibility and intuition along with years of experience to every commission. (fer) studio is comprised of a diverse collection of young architects, artists, and designers assembled around a design approach utilizing both computer-generated models and hand-built physical modeling to provide a more complex and complete understanding of each project. (fer) studio is a young, eager and contemporary design-focused firm. After fifteen years, it continues to grow, taking on more complex challenges. The firm continues to expand its abilities and create unique contemporary structures that will engage interesting dialogue within the larger architectural community. *Please note, in June 2016, due to unforeseen familial obligations, Douglas Pierson will be moving his family to North Carolina. After years of a successful design collaboration, Mercier and Pierson amicably have ended their partnership. It is important to list all credit to ‘(fer) studio’ while keeping in mind that Christopher Mercier is now sole principal. *form- environment- research http://ferstudio.com/studio/

Founded in 2013, Andrew Barnett’s Linea Caffe brings Northern Italian roasting to San Francisco’s Mission District. Links Linea Caffe Linea Caffe on Facebook Linea Caffe on Twitter Linea Caffe on Instagram Read More: unpacking.coffee/linea-caffe/  

On this week s show, we examine family food traditions from North Louisiana to the most southern tip of the boot First, Chef Nick Lama invites us into the kitchen at Avo, an intimate fine dining restaurant near Audubon Park in Uptown New Orleans. A third generation Sicilian and native New Orleanian, Nick most recently worked as Chef de Cuisine at Gautreau s, where he won Gambit s Emerging Chef Challenge. Nick gives us a Northern Italian pasta and truffle lesson and shares some insider pasta tips.Then, we head up north to Shreveport, where our roving reporter, Chris Jay, reports from a Sicilian family run road stop called Gullo s Fresh Produce and Bakeshop, known for its homestyle plate lunches and delectable cannoli.Back in New Orleans, we receive a visit from Chef Cal Peternell of Alice Waters Chez Panisse. Both at the renowned Berkeley restaurant and in his home kitchen, Call is keeping Alice Waters vision for sourcing the very best local, seasonal ingredients alive and well. Cal gives us the scoop on the inspiration for his forthcoming cookbook.Next, we travel back in time and learn the history of The Napoleon House from the family s last owner, Sal Impastato. A place where the Pimm s Cups are always cold and the classic muffalatta sandwiches are always toasty warm, the Napoleon House is a landmark of New Orleans family restaurant heritage. In 2015, the Impastatos passed along that legacy to the hands of another revered family restaurateur, Ralph Brennan. Sal reflects on the 100 year old French Quarter gem.And New Orleanian writer and philanthropist Randy Fertel shares stories about his mother, Ruth U. Fertel, also known as the Empress of Steak. Ruth was the founder of Ruth s Chris Steakhouse, a worldwide establishment today.Get ready for our big family food reunion on this week s Louisiana Eats

Explore Riverside Weekly kicks off Restaurant Week with the co-owner of Mario's Place, Andrea Palagi, who discusses the success of one of Riverside's most sought after restaurants.  For over two decades, Mario's Place has been serving their award-winning contemporary Northern Italian cuisine to guests from around the world.  Andrea discusses the up and downs of the restaurant industry and why paying attention to the little details is vital to the success of his establishment.  Don't miss Riverside's Restaurant Week taking place June 19th - June 28th.  Find all the deals and locations at DineRiverside.comAlso, make sure you subscribe to our podcast to hear more exciting interviews!

Northern Italian fare in San Francisco, East Coast classic Big Burgers in Alameda, and Seoul food in West Oakland

Monsignor Christopher Nalty reports in live from Rome. We discuss Northern Italian cuisine, Boston, the Catholic New Media Conference, and a recipe for Basil Pesto. You can find the full show notes at http://CatholicFoodie.com.

Near the Northern Italian town of Trento, with the dramatic Dolomite Mountains as a backdrop, you find a place making sparkling wine where the distinction of Champagne meets the uniqueness of Italy: Cantine Ferrari. Jamie Stewart, US Brand Ambassador for Cantine Ferrari, joins me to help explain what makes this (relatively undiscovered) place and its wines so special. … Read more about this episode...

On today's THE FOOD SEEN, a titan of the NW, Seattle chef Tom Douglas, brings his repertoire of restaurants, and over three decades of restaurateur-ing to the studio, which have earned such accolades as James Beard Foundation Award Best Chef in 1994 and Outstanding Restauranteur in 2012. Over a dozen restaurants; Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta's, Serious Pie Downtown & Serious Pie Westlake, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Ting Momo … range from seafood to Northern Italian to a Tibetan dumpling food truck. If that's not enough, in 2005 Tom even bought the farm! … Prosser Farm that is. His cookbooks have also garnered him praise, Tom Douglas Seattle Kitchen won the JBFA Best American Cookbook in 2001. He's also written Tom's Big Dinners, I Love Crabcakes, and the soon to be released Dahlia Bakery. With all this, I have to admit I'm honored and in awe to have him on as a guest, since I owe my first radio appearance to Tom, as a guest on his Seattle Kitchen show, 97.3 KIRO FM all the way back in 2006. Thanks Tom! This episode has been sponsored by Whole Foods. “I'm a worker bee; I like to work… I have no other explanation for it. No one else in my family cooks, except for meatloaf or spaghetti and meatballs. All of my breaks came because I'm a hard worker.” [10:00] “You can be the best cook in the world, but if people don't walk through the front door, you're screwed.” [12:30] — Tom Douglas on THE FOOD SEEN