Podcast appearances and mentions of Paul Lee

You are having problems with your homeowners association?What is a homeowners association – does it only seem they are everywhere?How does a homeowners association come into being.Can you just opt out? Or what if you fully buy into the homeowners association – you fully believe in it, and decide to join the board – just what experience is in store?Do good homeowners associations necessarily make good neighbors?Join YLR Host, Jeff Hayden, and his guests Ron Rohde and Paul Lee, to discuss how to get the most out of your Homeowners Association. Questions for Jeff's guests? Call us, toll free, at (866) 798-8255.

The Wes Buck Show – Episode 378LADIES AND GENTLEMEN… IT'S THAT TIME AGAIN! Buckle up, because this week's episode of The Wes Buck Show is PACKED!First up, fresh off his FIRST EVER NHRA Nitro Funny Car WIN, we've got Paul Lee joining the show! This dude went out to Arizona and got it DONE at the NHRA Arizona Nationals, pickin' up his first W in Funny Car—and man, what a story! We're talkin' about a true underdog moment that's been years in the making. We'll break down what this win means to Paul, his team, and how he finally sealed the deal in one of the wildest classes in drag racing.PLUS — we're diving into all things DRAG RACING! The season's heating up, and we're lookin' ahead to next week's NHRA action in Pomona, where the stars of the sport are gearing up for another showdown.You know how it goes—Wes Buck, JT “Murder T” Hudson, and Mike Carpenter are gonna break it all down, talk some smack, and keep you in the know on everything happening in the world of drag racing.DON'T MISS IT! LET'S GOOOOO!⸻Each week on The Wes Buck Show, Wes Buck, JT “Murder T” Hudson, and Mike Carpenter bring their unique insights and analysis to the most electrifying moments and storylines from a packed weekend of drag racing.Don't miss out on the action and conversation—hit SUBSCRIBE for the latest in drag racing: @dragillustratedGrab your MERCH here: https://dragillustrated.storeStay connected with The Wes Buck Show: @thewesbuckshow @dragillustratedRACERSCLUB MERCH: http://www.racers.clubWant to sponsor the show? Contact us: wes@dragillustrated.com#dragracing #wesbuck #dragillustrated #NHRA #PDRA #NoPrep #StreetOutlaws #NoPrepKings #Promod #MWDRS #topfuel #funnycar #prostock #radialracing #NPK #WDRA #dragrace #DI #WBS #WSOPM #WorldSeriesOfProMod #FloRacing #FloDragRacing #Stroud #RedLineOil #RacersClub #PaulLee #NHRAArizonaNats #FunnyCarWin #PomonaNats

On this episode of the NHRA Insider Podcast powered by Speedmaster, David Freiburger and Kevin McKenna join host Brian Lohnes to talk about an incredible weekend in Phoenix and the looming Lucas Oil NHRA Winternationals. Whether it was the bizarre Pro Stock final round, the emotional Funny Car victory of Paul Lee, or the domination of the team Kalitta Top Fuel cars, it was a weekend packed with stories from wall to wall. Oh, did we mention that the place was sold out, as well?!   The Lucas Oil Winternationals, one of the great major races on the Mission Foods Drag Racing Series tour is this weekend and the weather forecast is laying out conditions that could lend themselves to historic performances.    The stories, the stats, and the odds.  It's all on this episode of the Insider!

#NHRA #dragracing #nhraresults NHRA Arizona Nationals results featuring Greg Anderson, Shawn Langdon, and Paul Lee, plus a tour of the Total Seal Piston Rings factory. Sign for a fun recap of the sold out event at Firebird Motorsports Park. Host Joe Castello will look back at the weekend of NHRA Drag Racing including a frightening crash by Ron Capps. 🔔 Don't forget to hit that SUBSCRIBE button and turn on notifications to catch all our exclusive drag racing content and interviews! MERCH: https://www.teepublic.com/stores/wfo-radio?ref_id=24678 PATREON: https://www.patreon.com/WFORadio APPLE: https://podcasts.apple.com/us/podcast/wfo-radio-podcast/id449870843?ls=1 SPOTIFY: https://open.spotify.com/show/0oo5mn0E3VmfhRCTHyLQIS GOOGLE: https://podcasts.google.com/feed/aHR0cDovL2ZlZWRzLmZlZWRidXJuZXIuY29tL1dmb1JhZGlv

This is a Men in the Arena podcast highlight from EP 674: AMA #5: Avoiding First Responder Burnout. For a related episode check out EP 700: Inner Peace for Peace Officers w/ Paul Lee.  

What is a homeowners association and why are they becoming so common. Just how did they come into being?Why have homeowners associations become a necessity of development?How do homeowners associations or HOA's work?Why do some folks experience a symbiotic relationship with a homeowners association while others see them as oppressive?YLR Host Jeff Hayden is joined by Sacramento attorney Carter Glahn and San Mateo attorney Paul Lee, both well-versed in this area of law.Questions for Jeff's guests? Please call us at (415) 841-4134 or toll free, at (866) 798-8255.

Access to communication is a fundamental right, yet for many individuals who are Deaf or hard of hearing in the prison system, it remains a significant challenge. In this discussion, Paul Lee, COO of InnoCaption, joins Shari Eberts to discuss InnoCaption Connect, a program designed to bring real-time captioned calls to incarcerated individuals.With an estimated 10% of the prison population experiencing hearing loss, traditional communication methods like TTYs or outdated landline caption phones have often left them isolated. InnoCaption is working to change that by integrating their captioning technology with secure prison telecommunications systems, ensuring that deaf and hard-of-hearing individuals can stay connected with family, access legal services, and prepare for reintegration into society.For more information on InnoCaption:https://www.innocaption.com/IG: https://www.instagram.com/innocaptionappFB: https://www.facebook.com/InnoCaption/LI: https://www.linkedin.com/company/innocaption/X: https://twitter.com/innocaptionBe sure to subscribe to our YouTube channel for the latest episodes each week, and follow This Week in Hearing on LinkedIn and X (formerly Twitter):https://www.linkedin.com/company/this-week-in-hearing/https://twitter.com/WeekinHearing

Professor Paul Lee, the founder of Regeneration Man and the UK's leading expert in regenerative medicine, is sharing everything he knows about the secrets to living forever in a new life-changing book. Buy your copy at https://www.amazon.com/dp/B0D7DJWT58/. Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

Dream of moving smoothly and pain-free, just like when you were 20? Professor Paul Lee's new book, Regeneration by Design, details how his personal diagnostics and advanced regenerative techniques can maximise mobility, protect joint health, increase strength, and prevent musculoskeletal discomfort with ageing. Visit https://www.amazon.com/dp/B0D7DJWT58/ Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

Paul Lee, founder and CEO of Mind AI, based in Seoul, talks with Host Llewellyn King and Co-host Adam Clayton Powell III about his company's development of an AI technology that can explain its reasoning process. "We want everyone to trust AI technology more without worrying about hallucinations," he said.

I denne episoden av Iloopen deler vi innsikter og forutsigelser om hvordan teknologi-, media- og telekomindustrien (TMT) vil utvikle seg. Sammen med Christian Birkeland, digitaldirektør i TV2, får vi et innblikk i hvordan TV2 Play har vokst til å bli en av Norges ledende strømmetjenester. Han forklarer hvordan de har klart å konkurrere med internasjonale giganter som Netflix ved å fokusere på lokalt innhold og reality-TV som resonnerer med det norske publikum.Paul Lee, forskningspartner i Deloitte og leder for TMT, diskuterer hvordan forbrukeratferd og forventninger er i endring, og hvordan TV-selskaper tilpasser seg disse endringene. Han forutser at mye av TV-innholdet vil migrere til strømmemarkedet på grunn av kostnadene ved tradisjonell kringkasting og forbedringer i bredbåndsteknologi. Paul deler også innsikt om hvordan aggregasjon av tjenester kan forenkle brukeropplevelsen, og hvordan generativ AI kan spille en rolle i fremtiden.«TV og streaming bringer mennesker sammen og fungerer som et speil til samfunnet.» Dette er noe både Paul og Christian er enige i. Dette er essensielt for menneskelig underholdning og vil alltid være viktig.

Get ready for an adrenaline-packed episode of WFO Radio NHRA Nitro where we dive deep into the heart of drag racing! Join host and NHRA track announcer Joe Castello as he sits down with the titans of the track: Paul Lee, the Funny Car sensation, shares his game plan for the upcoming SCAG PRO Superstar Shootout and NHRA Drag Racing season. Hear exclusive insights on his preparations, strategies, and what it takes to excel in one of drag racing's most explosive categories! Justin Ashley, the young Top Fuel prodigy, gives us the lowdown on his plans for Bradenton and the upcoming Amalie Oil NHRA Gatornationals. From his recent wins to his aspirations in the high-octane world of Top Fuel, Ashley discusses what fans can anticipate as he gears up for the PRO Superstar Shootout. Plus, Chris Armstrong joins us to talk about an exciting new venture taking Top Fuel racing to Europe. Discover how this expansion aims to grow the sport internationally and what it could mean for the future of drag racing! In this episode, you'll get: Behind-the-scenes stories from the racers themselves. Season predictions and what to watch for in the NHRA Drag Racing season. Insights into the international growth of drag racing. Expert analysis from Joe Castello, bringing his seasoned perspective from the track. Don't miss this chance to get closer to the action than ever before! Whether you're a die-hard drag racing fan or new to the roar of nitro, this episode is your pit pass to all the excitement. Subscribe, Like, and Hit That Notification Bell to never miss out on the ultimate drag racing podcast experience! #NHRA #DragRacing #TopFuel #FunnyCar #PROSuperstarShootout #WFORadio #JoeCastello Engage with us in the comments - What are you most excited about for the new NHRA season? Let us know 🔔 Don't forget to hit that SUBSCRIBE button and turn on notifications to catch all our exclusive drag racing content and interviews! MERCH: https://www.teepublic.com/stores/wfo-radio?ref_id=24678 PATREON: https://www.patreon.com/WFORadio APPLE: https://podcasts.apple.com/us/podcast/wfo-radio-podcast/id449870843?ls=1 SPOTIFY: https://open.spotify.com/show/0oo5mn0E3VmfhRCTHyLQIS GOOGLE: https://podcasts.google.com/feed/aHR0cDovL2ZlZWRzLmZlZWRidXJuZXIuY29tL1dmb1JhZGlv

We're back with our regular slot with the insights team at Deloitte with the Predictions for 2025. We welcome Ben Stanton back, and this year we also have Paul Lee join us.We talk GenAI; Media, Entertainment and Sports; and Tech and Telecoms - the three main themes for 2025 - and then dig down into some of the specifics, including:· Datacentres accounting for 2% of global energy consumption in 2025, and expected to double by 2030 as a result of AI running in the cloud· Gender parity in the use of AU should be achieved by end of 2025, closing the gap quicker than in many other areas· The growth of autonomous generative AI agents - AgenticAI – next generation of LLM 25% of companies looking · An expectation of much more telecoms consolidation , globally· And much more, including a nod to other rising trends and updates such as cyber defence, chiplets, silicon photonics, GenAI at the edge, 5G standalone.And as usual, we have a review of any hits and misses from previous years.Produced by Cambridge TV Hosted on Acast. See acast.com/privacy for more information.

Author and paranormal researcher Dr Paul Lee joins me on this week's show to discuss his work in cataloguing the numerous haunted pubs, bars and hotels in the United Kingdom. We discuss the essence of hauntings, history, the over-reliance on gadgets over more practical methods and more. Dr Lee's site is here: His books are here: Thank you to Dr Lee for joining me this week. Our Patreon is now live, if you want to support the show and get Ad-Free episodes, bonus content, early release of the regular show and monthly prizes for everyone who signs up! Join here now for the flat fee of $4 a month which is a bargain! You can also support the show by leaving a review to help spread the word. Don't forget, you can now show your support with our brand new Merchandise shop on Tee-Public! Click here for all the show merch! You can join us on Facebook and Instagram as well. You can also subscribe to our YouTube channel! Email us at mysteriesandmonsters@gmail.com with any feedback, guest suggestions or if you'd like to appear.            All artwork by Dean Bestall and the show was produced by Brennan Storr of the Ghost Story Guys.  Our theme music is kindly provided by the amazing Weary Pines, you can find them here:    Intro - Zombies Ate My Shotgun       Outro - Into The Night        Mysteries and Monsters is a part of the Straight Up Strange Network.  #DrPaulLee #HauntedHospitality #Ghosts #Paranormal #Haunted #Haunting #Ghost #Spirit #Stonetape #Hotels #Pubs #Spectres 

For over 40 years, McLeod Racing owner Paul Lee's passion has been racing since his first trip down the quarter mile at age 17. Growing up in New Jersey, Paul was surrounded by great race tracks such as Englishtown and Atco Dragways. Paul joins Rick this week! “It was a terrific learning experience for a … Continue reading Paul Lee, NHRA Drag Racer, McLeod Racing →

A momentous K&B interview, Arcade games, Bean's Halloween montage, Paul Lee on the plural of Lego, fake movie news, a very happy Afro caller, flour babies, a sober HBO, and Chris from Bloomington gargles!

A momentous K&B interview, Arcade games, Bean's Halloween montage, Paul Lee on the plural of Lego, fake movie news, a very happy Afro caller, flour babies, a sober HBO, and Chris from Bloomington gargles!

Digital Nomad เที่ยวไปด้วยทำงานไปด้วย กินดีอยู่สบาย อาชีพแบบนี้ทำได้จริงไหม ทำไมคนต่างชาติถึงฮิตกัน? วีร์ ราชากรกิจ ชวนทุกคนไปรู้จัก Paul Lee หนุ่มเกาหลี-อเมริกัน ผู้ผันตัวจากนักธุรกิจกินหรูอยู่แพงที่นิวยอร์ก หันมาใช้ชีวิตเป็นคอนเทนต์ครีเอเตอร์ที่ไทย และไม่ใช่แค่เพราะอะไรก็ราคาถูก แต่ยังมีอะไรอีกที่ทำให้ประเทศเราดึงดูดคนต่างชาติให้มาทำงานหรือใช้ชีวิตที่นี่

Digital Nomad เที่ยวไปด้วยทำงานไปด้วย กินดีอยู่สบาย อาชีพแบบนี้ทำได้จริงไหม ทำไมคนต่างชาติถึงฮิตกัน? วีร์ ราชากรกิจ ชวนทุกคนไปรู้จัก Paul Lee หนุ่มเกาหลี-อเมริกัน ผู้ผันตัวจากนักธุรกิจกินหรูอยู่แพงที่นิวยอร์ก หันมาใช้ชีวิตเป็นคอนเทนต์ครีเอเตอร์ที่ไทย และไม่ใช่แค่เพราะอะไรก็ราคาถูก แต่ยังมีอะไรอีกที่ทำให้ประเทศเราดึงดูดคนต่างชาติให้มาทำงานหรือใช้ชีวิตที่นี่

We are happy to bring you a landlord/tenant broadcast where, in addition to the usual array of landlord tenant issues, there is a controversial ballot measure with varying takes on just what the ballot measure would accomplish.YLR Host, Jeff Hayden, is joined by three of the best landlord tenant lawyers around: Jessica Chylik from San Francisco, Paul Lee from San Mateo, and Sal Timpano from San Francisco.Questions for Jeff and his guests? Please call, toll free, at (866) 798-8255.

Welcome to The LA Poker Roundup! The place for recent news and events in the LA poker community, with a focus on tournaments. This show will go over events happening the following week, the pros and cons of different events along with the opinions of your hosts. This week: 02:12 Intro 04:02 Paul Lee Joins the Show 14:12 Funny Car Racing 20:23 Playing with Chance Kornuth 23:30 Coaching with Ryan Laplante 31:50 Important concepts for poker growth 40:55 recapping recent deep runs at WSOP and Commerce 57:35 Results from the Gardens 1:04:55 Results from the bike 1:09:50 Weekly Roundup Special Guest Paul Lee on the pod! Remember to subscribe and turn on notifications to catch each Roundup every week. Follow us on Twitter and Instagram Ty's Twitter: https://twitter.com/TyDobbertin Ty's Instagram: https://www.instagram.com/tydobbertin/ Derek's Twitter: https://twitter.com/kwansfull Derek's YouTube: https://www.youtube.com/@kwansfull Derek's Instagram: https://www.instagram.com/kwansfull/​

Casey and Adam finally track down the man who canceled Happy Endings and he ends up, of course, being the sweetest guy. Former head of the ABC Entertainment Group and now CEO of Wiip Studio, Paul Lee takes them behind the scenes on what really happened with the show. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Episode 80 of the Stronger Bones Lifestyle Podcast, host Debi Robinson talks with the Professor Paul Lee, an expert in regenerative medicine, combining expertise in sports medicine, orthopedics, and medical engineering for over 30 years. Professor Paul shares his comprehensive approach to bone health, integrating the principles of physics, chemistry, biology, and time.** For FULL show notes, please visit: https://debirobinson.com/episode80/ Professor Paul offers practical tips, like checking out how our shoes wear down to spot alignment issues and making simple posture adjustments to fend off musculoskeletal problems. He and Debi also chat about yoga and how everyday awareness can make a huge difference.They discuss Wolff's Law, explaining that bones need to be loaded with the right amount of force to build density, but we need to do it safely and with proper guidance as well as how gut health, managing stress and lifestyle are critical in maintaining or even reversing bone health.The episode also touches on new tech in bone health diagnosis, highlighting the REM scanner over the traditional DEXA scan and ends with a conversation about how lifestyle changes and understanding our genetic and physiological makeup can positively impact our bone health.Key  Takeaways:[2:54] Who is Professor Lee[4:35] His life and education as an orthopedic surgeon[5:28] Breaking down bone health[6:23] Physics and muscular skeletal movement[10:56] Chemistry and diet[12:37] Drugs and changing your chemistry[16:11] Biology and how you feel in terms of stress, sleep and environment plus what's in your DNA[17:43] Epigenetics[21:22] DEXA and REMS Scans[27:56] Time and timing[31:45] Is bone loss reversible[32:07] Age – physical vs chronological[34:50] Bisphosphonate[35:49] Loading bones[43:12] His book Regeneration by Design Where to Find Guest:WebsiteLinkedInHis book, Regeneration by Design** For FULL show notes, please visit: https://debirobinson.com/episode80/ Memorable Quotes:"Science is what we need to bring into the medical space." [5:08] - Professor Paul"Just being so aware of how are you standing walking moving sitting." [9:45] - Debi"We don't just think about regeneration.  Its regeneration and degeneration. Its what we call an equilibrium." [10:27] - Professor Paul"It doesn't really matter how old you are, you can still start." [33:09] - Professor Paul"You will only perform well if you're in the right environment." [33:59] - Professor Paul         "It's cheaper to get a new pair of shoes than to get a hip replacement. And its quicker too." [38:49] - Professor PaulTo learn more about me and to stay connected, click on the links below:Instagram: @debirobinsonwellnessWebsite: DebiRobinson.comHealthy Gut Healthy Bones Program

Tune in to this episode of the Alumni Ventures' Tech Optimist podcast as we explore the innovative world of AI-driven patent protection with Paul Lee, co-founder and CEO of Patlytics. Alongside Ray Wu, Managing Partner at Alumni Ventures, we explore how Patlytics is transforming the patent landscape through advanced analytics and AI tools. Discover how their platform defends and enforces patents, offering unmatched efficiency and security to innovators across various industries. Learn about the intersection of AI and intellectual property from experts who are reshaping how legal protections meet technological advancements. Whether you're an inventor, entrepreneur, or just curious about the future of IP, this episode is your gateway to understanding the critical role of technology in patent protection.To Learn More:Alumni Ventures (AV)AV LinkedInAV AI FundTech OptimistPatlyticsSpeakers:Ray Wu - Guest Paul Lee - Guest Chapters:(00:00) - Intro (02:54) - Interview (22:14) - Closing Legal Disclosure:https://av-funds.com/tech-optimist-disclosures

All day, every day, we can access masses of information at the touch of a button. Or the sound of a voice command.   However, we can access a lot of misinformation too.   We've all seen examples of deepfakes, online scams and misinformation shape the headlines – and then become the headlines. The most common conclusion? It's AI's fault.   Would it surprise you that 70% of us are concerned about the use of deepfakes, data privacy issues, security risks and the spread of misinformation? And although the cause of these issues is multi-faceted, there's no doubt that their association with AI is impacting our opinion of the technology. So, is the rise in online misinformation a sign that our trust in the new technology is misplaced? Or could AI be the cure for misinformation, rather than the cause? That's what we're exploring with Georgie Barrat, tech journalist and broadcaster, and Paul Lee, Global Head of Research at Deloitte in this episode of The Green Room. Tune in to find out:  How a rise in the use of AI has led to a rise in misinformation The existing technology that could be used to stop deep fakes The role businesses can play in helping build trust in AI One thing we can all do to help limit the spread of misinformation Enjoyed this episode? Check our website for our recommendations to learn more about this topic: deloitte.co.uk/greenroompodcasts You can also watch our episodes on Youtube: youtube.com/@DeloitteUK  Check out Cook For Good here: cookforgood.uk Guests: Georgie Barrat, journalist and broadcaster, and Paul Lee from Deloitte Hosts: Annie Wong and Lizzie Elston Original music: Ali Barrett  

Join Michelle Martin as she explores RealVantage and Paragon Capital's latest venture into global real estate. Michelle and guests Keith Ong, Co-founder & CEO of RealVantage, and Paul Lee, Co-founder, CEO, and CIO of Paragon Capital Management, discuss the launch of the $50 million GREAT Fund. Learn about their investment strategy, capitalizing on market dislocations, and the unique opportunities the fund offers to investors. Find out how they plan to achieve a 12-15% internal rate of return over five years.See omnystudio.com/listener for privacy information.

What a pleasure it was to interview the brilliant Dr Paul Lee on ghosts and the paranormal.  See this episode on YouTube https://www.youtube.com/watch?v=1VJ5Onn6cJ4&t=29s   Visit Dr Paul's website: http://www.paullee.com/ghosts Here are the links to his books: http://www.paullee.com/gbook http://www.paullee.com/HH1 http://www.paullee.com/HH2   Donate to the show here: https://ko-fi.com/forteannewspodcast   email forteannewspodcast@gmail.com 

Professor Paul Lee, founder of Regeneration Man and author of the global best-seller Regeneration by Design - The Science of Superhuman Aging helps you revitalize your life and stay young through his holistic health solutions. Learn more and order your book now at https://www.amazon.com/dp/B0D7DJWT58 Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

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

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#NHRA #DragRacing #USNationals The Toyota U.S. Nationals is The Big Go! Over 900 of the best drag racers in the world battle for immortality in Indianapolis Indiana. J.R. Todd headlines a tremendous guest list including defending Indy Pro Stock winner Matt Hartford, 2022 Pro Mod winner Lyle Barnett, Josh Hart, Paul Lee, Maddi Gordon, Gary Stinnett, Jason Line, Eric Latino, WAR owner Tim Kulungian, and Camrie Caruso. NHRA Alan Reinhart will preview the 70th edition of the NHRA Toyota U.S. Nationals with host Joe Castello. Interviews on WFO Radio have become part of winning for drivers in the NHRA Drag Racing Series. As part of the National Hot Rod Association's Track Announcing team, host Joe Castello brings insights directly from the world of professional NHRA Mission Foods and Lucas Oil Series Drag Racing. NHRA results and news are featured in weekly livestreams, NHRA's Alan Reinhart and other NHRA stars including John Force, Ron Capps, Antron Brown, Steve Torrence, Justin Ashley, Josh Hart, Austin Prock, Greg Anderson, and Erica Enders all make frequent stops on the WFO Radio Podcast and livestream. MERCH: https://www.teepublic.com/stores/wfo-radio?ref_id=24678 PATREON: https://www.patreon.com/WFORadio APPLE: https://podcasts.apple.com/us/podcast/wfo-radio-podcast/id449870843?ls=1 SPOTIFY: https://open.spotify.com/show/0oo5mn0E3VmfhRCTHyLQIS GOOGLE: https://podcasts.google.com/feed/aHR0cDovL2ZlZWRzLmZlZWRidXJuZXIuY29tL1dmb1JhZGlv

Want to achieve peak health and feel young forever? Founder of Regeneration Man, Professor Paul Lee, PhD, MSc, MBBch, MRCS, MFSEM (UK), can teach you just how through his regenerative diagnostics approach in his book, Regeneration by Design. Go to https://regenman.com/ Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

You can unlock the secrets to living longer and better thanks to Professor Paul Lee of Regeneration Man. This acclaimed regenerative medicine expert is pleased to be sharing his anti-ageing knowledge. Buy your copy at https://www.amazon.com/dp/B0D7DJWT58/ Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

Advances in stem cell therapy are giving those coping with chronic pain, hope. Professor Paul Lee, a regeneration specialist and founder of Regeneration Man spells it all out in his new book Regeneration by Design - The science of superhuman ageing. Learn more at https://regenman.com Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

Professor Paul Lee and Regeneration Man have released an incredible new book on regenerative nutrition and medicine that is helping people unlock their body's natural ability to heal and regenerate itself. Go to https://regenman.com/ to find out more. Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

Thanks to Professor Paul Lee and Regeneration Man, you can learn the latest from the fields of regenerative medicine and nutrition, and use this to start regenerating your body. Go to https://regenman.com/ to get an actionable regenerative nutrition plan that will help you live forever! Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

The joint pain market is fraught with wild claims, fringe treatments, and scary interventions. At the same time, whether you've got hip, knee, or back pain, there are some truly remarkable mainstream and alternative options you'll want to consider. But you need to take agency over the process as your decisions can have a huge impact on the quality of your life. My guest on this week's podcast is a surgeon who takes a holistic and non-surgical approach when possible. Listen to learn: Why hip replacements are so successful compared with other joints How a total hip replacement might be a better option than resurfacing Why knee interventions are more complex and individual How to weigh up your options with injections, cryotherapy, and treatments Why exercise, both strength and cardio, are crucial for joint health Links Professor Lee's site regenman.com ABOUT OUR GUEST Professor Paul Lee specializes in knee and hip surgeries and is a double board certified surgeon. He has extensive expertise in sports medicine and general musculoskeletal conditions. Like the Show? Leave us a review Check out our YouTube channel

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Saving your strength means preserving your energy. Growing strong means ageing with intent. Professor Paul Lee is here to help you design a stronger, pain-free future - order Regeneration by Design at https://www.amazon.com/dp/B0D7DJWT58/ today! Regeneration Man City: Grantham Address: 41 Sandon Road Website: https://regenman.com/ Phone: +44 330 001 0048 Email: support@regenman.com

THE FOLLOWING RESTRICTED PODCAST HAS BEEN APPROVED FORAPPROPRIATE AUDIENCESBY THE COMIC BOOK ADAPTATION ASSOCIATION OF AMERICA, INC.Rated R for sci-fi violence, bloody images, language and some sexuality/nudity.Crew Log: Billy Hynes Aliens: Havoc #1 by Mark Schultz & Kent Williams 00:00:17 & Leif Jones & Duncan Fegredo & D'Israeli 00:07:27 & John Totleben & Arthur Adams 00:15:38 & Gary Gianni & Geof Darrow 00:19:32 & George Pratt & Igor Kordej & Paul Lee 00:20:45 & John K. Snyder III & Mark A. Nelson & Peter Bagge 00:23:35 & Brian Horton & Dave Taylor & Kelley Jones 00:27:27 & Guy Davis & Kellie Strom & Jay Stephens 00:28:39 & Jerry Bingham & Kevin Nowlan 00:33:48 Aliens: Havoc #2 by Mark Schultz & Frank Teran 00:36:49 & Joel Naprstek & Travis Charest & P. Craig Russell 00:38:40 & Adrian Potts & Sean Phillips & Rebecca Guay 00:43:30 & Jon J. Muth & Kilian Plunkett & Ron Randall 00:48:13 & John Pound & Gene Ha & Vania Zarouliov 00:51:22 & Sergio Aragonés & John Paul Leon & Derek Thompson 00:57:35 & David Lloyd & Moebius 01:03:20 & Dave Cooper & Mike Allred & Tony Millionaire 01:04:13 MU/TH/UR 3900 01:12:06 episode art gallery blog post 20th Century Fox, Aliens (1986), Aliens Podcast, Comic Books, Dark Horse Comics, Dark Horse Presents,

Ever found yourself grappling with the complexities of peripheral nerve blocks and patient safety? This episode is a treasure trove of insights as we unpack the February 2024 APSF newsletter article by the esteemed trio Christina Ratto, Joseph Szokol, and Paul Lee, shedding light on the crucial precautions necessary for regional anesthesia procedures. Get ready for an enriching conversation with Paul Lee, Division Chief of Regional Anesthesia and Clinical Assistant Professor of Anesthesiology at Keck Medical Center, as he shares valuable personal experiences and stresses the need for meticulous safety checks.Navigate through the nuances of handling emergencies, like dealing with seizures or arrhythmias associated with LAST, with confidence. We cover the must-know local anesthetic systemic toxicity checklist, providing concrete steps and dosing recommendations to ensure patient stability in a crisis. This is more than just another clinical discussion; it's about arming yourself with the knowledge to elevate patient care to the highest standard. Join us for an episode packed with actionable takeaways for any anesthesia professional dedicated to the noble cause of patient safety.For show notes & transcript, visit our episode page at apsf.org: https://www.apsf.org/podcast/201-enhancing-regional-anesthesia-practices-for-superior-patient-safety-part-2/© 2024, The Anesthesia Patient Safety Foundation

Part 1 is all about Africa, where a kit controversy has escalated into a geopolitical dispute between Algeria & Morocco ahead of the CAF Confederations Cup semi-final between USM Alger & RS Berkane. Elsewhere on the continent, Rising FC from Rodrigues Island in the Indian Ocean have made the long voyage to mainland Mauritius to take part in the cup, winning their last-32 tie! It's back to Europe - or at least, UEFA - in Part 2 as Paul & Lee discuss the 'Isolation Derby' between SKA Khabarovsk & Yenisay Krasnoyarsk in the Russian second division and look at some of the lower-league clubs on track for cup success - including Transylvanian outfit Corvinul, who have made it to next month's final against Oțelul Galați with an all-Romanian squad. On the bonus segment, there's talk of Harry Redknapp & Romario returning from retirement, a look at some goal-laden games in the ninth tiers of Italian and English football & the story of a Polish goalkeeper presented with a Zimmer frame as a birthday present by his Portuguese club. To listen to that, simply join us over at patreon.com/sweeperpod. RUNNING ORDER: 00:00 - Intro 00:59 - Algerian airport anger 09:12 - Russ Cook's Africa run 10:52 - From Rodrigues Island to Mauritius 18:32 - The 'Isolation Derby' in Russia 21:12 - The Niue Island listener 23:11 - Corvinul & other second-tier cup runs 30:10 - Champions League fallen giants

On this episode of the NHRA Insider powered by Speedmaster, funny car ace Paul Lee joins host Brian Lohnes to talk about the rapid growth of performance and success his team has experienced under the leadership of John Medlen and Jonnie Lindberg, how well Phoenix went before a mechanical problem, and what his outlook is for the rest of the NHRA season. Lee brings some great insights as a racer and an owner on how things are shaping up in nitro funny car.    Lohnes recaps Phoenix and the action fans saw all weekend long, talks about 4-Wide drag racing in Las Vegas its perception and attitude and the ONE thing fans can bank on seeing during that always high energy event.    A bang-bang Insider!

Aaron Moncur interviews Paul Lee about his career in renewable energy engineering and his role in the documentary "Cities of the Future." They discuss emerging sustainable energy technologies and the challenges and opportunities in transitioning to renewable sourcesMain Topics:Space-based solar powerVertical air taxisWind and solar farm technologyHydrogen fuel cellsSmart buildingsBattery storageRooftop solar costsEngineering collaborationCities of the future filmAbout the guest: Paul Lee is a renewable energy engineer in Los Angeles who is always searching for new ways to harness energy from sustainable sources. His current work involves planning resources for a 100% clean energy city as an Energy Policy Analyst with the Mayor's Office of Energy and Sustainability of the City of Los Angeles.  He has also worked on developing projects such as utility scale wind, solar, geothermal, biomass resources as well as energy storage such as batteries, pumped hydro, and other emerging technologies. Links:Paul Lee - LinkedInAmerican Society of Civil EngineersAbout Being An Engineer The Being An Engineer podcast is a repository for industry knowledge and a tool through which engineers learn about and connect with relevant companies, technologies, people resources, and opportunities. We feature successful mechanical engineers and interview engineers who are passionate about their work and who made a great impact on the engineering community. The Being An Engineer podcast is brought to you by Pipeline Design & Engineering. Pipeline partners with medical & other device engineering teams who need turnkey equipment such as cycle test machines, custom test fixtures, automation equipment, assembly jigs, inspection stations and more. You can find us on the web at www.teampipeline.us

In this episode, Rahul and Ben discuss major trends in trial practice and big picture take aways from the last 3 ½ years of the podcast.  The conversation begins with a discussion of nuclear verdicts in the golden age of trial, moves on to case analysis and key issues, then to strategies or courtroom success, and ends with discussion of the impact of the MAGA juror.   About Rahul https://www.panish.law/ravipudi.html Rahul Ravipudi is a partner at Panish | Shea | Ravipudi LLP and has spent his legal career handling catastrophic injury and wrongful death cases involving commercial vehicles, pedestrians, industrial or construction accidents, utility negligence, dangerous conditions of public and private property as well as cases of sexual abuse and sexual assault. Mr. Ravipudi also represents consumers in class actions against businesses who engage in unfair/illegal business practices and public entities in cases where corporations have endangered the safety, health, property or comfort of the public.Mr. Ravipudi currently serves as Plaintiffs' Co-Lead Counsel in the Social Media Cases litigation which involves cases of children and young adults harmed or driven to suicide by social media algorithms as well as Public Entity Plaintiffs' Co-Lead Counsel in the JUUL Labs Product Cases, representing school districts and other public entities in California involved in litigation against the electronic cigarette manufacturer. He also serves as Plaintiffs Co-Lead Counsel in the Southern California Fire Cases litigation arising out of the 2017 Thomas Fire and subsequent debris flows in Montecito, California as well as on the Plaintiffs Executive Committee in the California North Bay Fires litigation. Mr. Ravipudi previously served on the Steering Committee in the Blythe bus crash litigation.Named 2017 Trial Lawyer of the Year by Consumer Attorneys Association of Los Angeles, Mr. Ravipudi has obtained numerous landmark verdicts and settlements including a $160.5 million jury verdict for a man who suffered a traumatic brain injury as a result of a vicious beating by security personnel for a nightclub, a $46,475,112.33 jury verdict for a beginning Brazilian Jiu-Jitsu student who suffered a catastrophic spinal cord injury while sparring with a Del Mar Jiu-Jitsu Club instructor who performed a technique which rendered the student an incomplete quadriplegic, a $28,500,000+ settlement for a special needs student who was catastrophically injured after being struck by a vehicle while under the care and supervision of Victor Elementary School District (VESD) personnel, as well as a $23,500,000 settlement on behalf of the family of Paul Lee, a 19-year-old non-verbal autistic student who tragically died aboard a Whittier school bus after the driver left him behind to engage in a sexual tryst with a coworker. The Lee case was a catalyst for significant change in school transportation with Governor Jerry Brown signing the “Paul Lee School Bus Safety Law” in September 2016, requiring all school buses in the state of California to be equipped with a child safety alarm system that must be deactivated by the bus driver before departing the bus. The new law will go into effect at the start of the 2018-19 school year and requires bus drivers to receive training in child-safety check procedures.Committed to serving as an advocate for his clients, Mr. Ravipudi has obtained numerous eight-figure awards including a $20,500,000 jury verdict for the mother of a high school student who was killed while walking to a bus stop, a $19,786,818 jury verdict for a man who suffered severe burn and traumatic brain injuries when his rental home exploded as a result of Southern California Gas Company negligence, a $13,935,550 jury verdict for 19-year-old pedestrian who suffered extensive injuries as a result of being struck on the sidewalk by a vehicle driven by a Los Angeles County employee, a $13,000,000 settlement for the children and parents of a woman who was killed when her car was hit by a Hawthorne, California police officer, a $11,000,000 settlement for the family of a middle school student who drowned during a school-sponsored swim party, a$10 million for the family of an independent truck driver killed by an intoxicated heavy lift operator at a stevedoring terminal in Long Beach, and an$8,000,000 jury verdict in Clark County District Court for a Nevada man who suffered significant internal injuries after he was served and ingested what he believed was a Honey Blonde Ale but was actually a chemical cleaning compound left in the tap lines.Mr. Ravipudi shared his insight into successfully litigating cases against the stevedoring companies in an article entitled, “Danger on the Docks – Where there is an injury or death on the waterfront, drugs or alcohol are too often involved” published in the February 2011 edition of Advocate, journal of the Consumer Attorneys Association of Los Angeles.Additional recoveries obtained by Mr. Ravipudi include a $15,950,000 settlement for a teen who suffered a brain injury on an HOA playground, $8,000,000 settlement for an 81-year-old woman who suffered severe spinal cord injuries after falling at a hotel, a $7,000,000+ settlement during trial for the family of a man killed at SpeedVegas when the vehicle he was driving slammed into a track wall and burst into flames, $6,500,000 settlement for the two minor children and friend of a Southern California man who was killed after being struck on the highway by a freight truck whose driver had fallen asleep behind the wheel, a $6,000,000 settlement for a woman who suffered severe burn injuries when a faucet in the bathtub of her apartment detached and sprayed scalding hot water onto her body, a $5 million for an HVAC worker who suffered serious injuries when he fell through a skylight while working on a customer's roof, a $3.3 million gross jury verdict arising out of the death of a pest control person crushed and killed when a semi-truck reversed into him at a warehousing facility, and $9 million from the State of California (Caltrans) when a 16-year-old girl on a restricted license lost control of her vehicle and collided into a guardrail damaged two days earlier resulting in a bilateral traumatic below knee amputations. This case involved significant appellate issues which led to Mr. Ravipudi's article, “Dealing with the state of California's first line of defense – stonewalling any meaningful discovery” published in Advocate, Journal of Consumer Attorneys Association of Los Angeles in February 2009.  About Ben https://gideonasen.com/our-team/benjamin-gideon/ When clients come to us, they are looking for financial compensation. They are often struggling just to stay above water, and they need money to provide safety and security to meet basic life needs and to build a new and better life for themselves and their family in the future.But for many of our clients, their case is also about something more—something larger—than money. It's about accountability. It's about wanting to create a society where individuals, corporations, medical providers and insurance companies don't get away with selfish, neglectful or greedy choices that put people at risk. It's about obtaining the catharsis and closure the only comes when justice is done to make up for the precious things that another's harmful conduct took away from them.In short, I have come to realize that my clients don't just want a lawyer. They want a Champion—that is, someone who will fight for them individually, but also be willing to fight for the larger cause for which they stand.Let Us Be Your Champion.– Ben Gideon, 2021 Early YearsBen grew up in Portland, Maine, attended public schools and graduated from Deering High School in 1989. Ben's father, Martin Rogoff, was a prominent member of the Maine Law School faculty, so Ben grew up immersed in discussions of the law. Ben began to develop his legal skills early in life through nightly arguments with his father at the dinner table.In high school, Ben played varsity soccer and was the captain of the hockey team. Following high school, Ben attended Cornell University in Ithaca, NY. Ben attempted to walk on to the Cornell hockey team, but was eventually cut from the team, ending his hockey career. Depressed and disappointed at this failure, Ben became a poor student, failed several classes, and was told he was being suspended from college on academic probation.After rehabilitating himself through some community college courses, Ben was able to gain re-admission to Cornell and to complete his degree. Ben applied to law school and was admitted to Boston University School of Law. There, Ben was a standout student. His grades were so exceptional after his first year that he was accepted as a transfer student to Yale Law School where he earned his law degree.Ben began his career in private practice at a large, multi-national law firm, Latham & Watkins, in New York City. He practiced there for several years before deciding to return to Maine to join Berman & Simmons, PA, Maine's largest plaintiff's law firm. A Leader at Berman & SimmonsDuring his years at Berman & Simmons, Ben rose from an associate to become an owner and practice leader at the firm. Ben was instrumental in helping the firm re-invent its approach to litigating and trying cases; expanded its areas of practice expertise; and recruited and trained many talented lawyers.During his 17 years at Berman & Simmons, Ben enjoyed many great successes and some disappointing failures, but overall managed to build the most successful plaintiff's personal injury and medical malpractice practice in the State of Maine. Ben achieved success in a broad range of different types of plaintiff's cases—police civil rights, product liability, medical malpractice, nursing home, maritime and industrial accidents.Early in his career, Ben achieved a landmark civil rights verdict against a police officer for violating his client's civil rights with a Taser shooting. The verdict was affirmed on appeal to the United States Court of Appeals for the First Circuit.In 2014, after 4 ½ year of litigation, Ben achieved a record-setting $22.5 million jury verdict in Burlington, Vermont, on behalf of a utility lineman who lost both of his legs during a high-voltage powerline switching operation.Ben followed his Vermont verdict with a verdict of $1.75 million jury verdict in a medical malpractice trial in Bangor, Maine.More recently, Ben recovered $2.5 million in a medical malpractice case tried to a jury in New Hampshire. Founding Gideon Asen LLCAfter 17 years at Berman & Simmons, in November 2020, Ben decided to leave one firm he loved and had helped to build, to form a new law firm, Gideon Asen LLC.“I was very proud of everything we accomplished at Berman & Simmons,” Ben said, “but I was excited by the challenge of building a new firm that could be even better.”Ben's first step was to recruit Taylor Asen to join him.“Taylor and I have a common mission,” Ben said. “Although we're separated by 12 years, Taylor also attended Yale Law School and completed prestigious Federal clerkships. He's insanely smart.”“But perhaps more important, Taylor and I share a common vision of a plaintiff's law firm where clients have access to exceptional lawyers and service. We are both supremely competitive and don't tolerate mediocrity. We believe we owe it to our clients to give them the very best, and that is what Gideon Asen will provide.”

#NHRA #dragracing #Gatornats Josh Hart, Paul Lee, and Elon Werner from DRBB join NHRA's Alan Reinhart and WFO host Joe Castello for a preview of the 2024 NHRA Mission Foods Drag Racing Series season opener in Gainesville, Florida. Top Fuel driver, Josh Hart from BURNYZZ Speed Shop, will gives the details of the Fan Fest to be held at BURNYZZ in Ocala, FL. on Wednesday from 6 - 8 pm ET and his team's new outlook for 2024. Paul Lee and his FTI Performance Funny Car has a new crew chief combination that has shown great potential. Paul will preview his season. Elon Werner from Drag Race Bracket Bonanza talks about the upcoming NHRA season and the WFO league. Alan Reinhart gives the results of the Baby Gators NHRA Divisional race. Join us! Interviews on WFO Radio have become part of winning for drivers in the NHRA Drag Racing Series. As part of the National Hot Rod Association's Track Announcing team, host Joe Castello brings insights directly from the world of professional NHRA Mission Foods and Lucas Oil Series Drag Racing. NHRA results and news are featured in weekly livestreams, NHRA's Alan Reinhart and other NHRA stars including John Force, Ron Capps, Antron Brown, Steve Torrence, Justin Ashley, Josh Hart, Austin Prock, Greg Anderson, and Erica Enders all make frequent stops on the WFO Radio Podcast and livestream. MERCH: https://www.teepublic.com/stores/wfo-radio?ref_id=24678 PATREON: https://www.patreon.com/WFORadio APPLE: https://podcasts.apple.com/us/podcast/wfo-radio-podcast/id449870843?ls=1 SPOTIFY: https://open.spotify.com/show/0oo5mn0E3VmfhRCTHyLQIS GOOGLE: https://podcasts.google.com/feed/aHR0cDovL2ZlZWRzLmZlZWRidXJuZXIuY29tL1dmb1JhZGlv

On this episode of the NHRA Insider podcast, Jonnie Lindberg and Leah Pruett join host Brian Lohnes to talk about their pre-season testing successes and what's coming for Gainesville, which could be a watershed weekend for both of them.    For Jonnie Lindberg, he has the shot of a lifetime as a young crew chief. Working along side John Medlen in tuning Paul Lee's funny car, he gets to call from his own experience and that of a man who has been tuning longer than he has been alive. Lindberg talks about the process of tuning the car, the string of 3.80s runs it made in Bradenton testing, the process of learning from Medlen, and the various aspects of his own life and career that will contribute to his success in this large role. It's insightful and a great window into the challenges and exciting things facing a motivated and talented young mind in the sport.   Leah Pruett is preparing for one of the wildest weekends of her drag racing career in Gainesville...maybe. She will race in the Pep Boys All-Star Call-Out...maybe. In this interview, Pruett reveals the unprecedented plan she and her team have hatched for Gainesville. Qualifying her husband on Friday and then concentrating on her efforts on Saturday with potentially both cars running on Sunday is something we have never heard of anyone else doing. She tells all here.    This is one heck of a show!

Are you a LEO or first responder? Do you see people at their worst? Maybe you find yourself resenting the very people you're suppose to be helping? This week, Jim Ramos was joined by Paul Lee, the Executive Director of the FCPO (Fellowship of Christian Peace Officers), for a powerful conversation about how peace officers and first responders can find peace in the midst of the storm. [Honor God through your fitness. Use code 'ARENA30' at mtntough.com for 6 weeks free access to the MTNTOUGH fitness app. ]