Podcasts about powdered

What is "dumping"? How does it hurt us? Who comes to the rescue? The Foreign Commercial Service! Judy Reinke, after leading the FCS, became Ambassador to Montenegro. Listen to her tales of service near and far.

A popular powdered drink praised for “calm energy” and mental focus is everywhere right now. But for people with migraine-prone brains, the question isn't just whether it's healthy — it's whether it's stabilizing your nervous system… or quietly pushing it toward a migraine threshold.In this episode of Migraine Heroes Podcast, host Diane Ducarme explores the surprising relationship between this trendy drink and migraine biology. While some people feel calmer and more focused after drinking it, others experience headaches, overstimulation, or delayed migraine attacks.By combining modern neuroscience with holistic perspectives, this episode helps you understand why the exact same drink can act as support for one brain and a trigger for another.You'll discover:

Welcome to "Dishing with Stephanie's Dish," the show where we dive into the stories of people passionate about food, family traditions, and the recipes that connect us all. I'm your host, Stephanie Hansen, and today, I'm thrilled to sit down with cookbook author Sarah Peterson, whose new book, Dish and Tell: Recipes from the Heart, celebrates the beauty of vintage family recipes and the memories shared around the table. Dish and Tell: Recipes from the Heart highlights celebrated dishes from Peterson's recipe box—and collects stories from other passionate home cooks who opened their kitchens to share their own tried-and-true recipes. Peterson takes readers along as she visits, cooks, and bakes with friends old and new to present a smorgasbord of family favorites. She serves up stories about the people behind the dishes and offers special tips and tricks from the keepers of these recipes.Whether you're an avid home cook, a lover of kitchen nostalgia, or just here for some culinary inspiration, get ready to hear heartfelt stories, tips on cookbook writing, and a delicious conversation that will leave you hungry for more!Original Episode Transcript Follows:Stephanie Hansen [00:00:02]:Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast, where we talk to people in the food space who are as obsessed about food as we are. And today we're talking to the cookbook author Sarah Peterson. She is the author of Dish and Tell Recipes from the Heart. I'm going to hold up her book so that you guys can see it. It looks so cute. It's pink. Sarah, I am really excited to talk to you because I don't normally get to know people sort of along the whole journey of them writing a book and then seeing it released into the world. But that did happen with you and I.Sarah Peterson [00:00:37]:Yes, it did. We've known each other a little while, or at least I've known you. I've followed your career, and so it's been really great to have you to consult with a little bit, and you've really been a mentor to me throughout this process.Stephanie Hansen [00:00:50]:Well, and I think for you, coming from the PR world, which was where your background was, and then taking it into a cookbook, I'm seeing so many, like, similarities of how you're approaching things, and I think it's just super smart, and I can't wait to talk to you. So can you just give the viewer, the listener, a little bit of backstory about the book and why you wrote it and why it's special to you?Sarah Peterson [00:01:17]:Yes.Stephanie Hansen [00:01:18]:So.Sarah Peterson [00:01:18]:So about five years ago, maybe more, I started thinking about what I wanted to do with my career. I'd been in PR a long time, telling other people's stories, writing in the voice of other people. I wanted to do something of my own. I had this love of everything vintage. I'm very nostalgic. I love any opportunity to, like, go back to my grandma's kitchens in my mind and, like, imagine them in their homes. And so this idea started brewing about, you know, what if I blogged about family recipes and shared some of these handwritten recipe cards, recipe boxes, my love of vintage. So I started with Instagram first, and I was posting a little bit, and then I.Sarah Peterson [00:02:00]:That kind of evolved into a blog, and that just really grew and grew, and it was just not my own family's recipes, but other people's families, too. Like, I started to just talk to my friends and my neighbors and ask them what are the recipes in their families that I've been handing down through the generations that are really close, you know, to their hearts, and started to share those stories on the blog and then thought, well, this could be a book. A book is daunting as you know, to write, but I had some encouragement from my dad and some other people and just pitched it to the Historical Society, and I'm just so grateful that they decided to publish it.Stephanie Hansen [00:02:37]:And what we're seeing in terms of trends for cookbooks is cookbooks that are AI proof, In other words, cookbooks that have a real narrative point of view on a story. And this book seems like it is exactly that and more. Did you feel uncomfortable or were you nervous about, like, being the keeper, the seed keeper, as it were, or the storykeeper of these stories and how you would translate them into an actual book?Sarah Peterson [00:03:07]:Yes. You mean for, like, other families? Yeah, absolutely. And I think what gave me maybe a little bit of confidence is that something that I had done in my career as a PR person and in one particular project for a client, I was tasked with shining the spotlight on small independent restaurants and the special role that they play in their communities. And so I had this chance to really interview them and tell their stories and talk about how they were making a difference in their communities. And so I was thinking about what I wanted to do with recipes and family stories, kind of drawing on that past experience of the storytelling, the type of storytelling I had done for restaurants and, like, small restaurant owners. And I think that helped give me some confidence. I think just seeing the difference it makes in someone's life, too, when they see a story printed about them. And I also love to shine the spotlight on, like, the underdogs.Sarah Peterson [00:04:03]:And I feel like home cooks don't get a lot of time in the sun, you know, So I wanted to do that. But, yeah, I do think there's a lot of responsibility you carry when you're telling somebody else's story. And it's not something I take lightly. So when I approach a story, I really, you know, lean on my journalistic background. I have a degree in journalism, try to get all the facts straight, run things by people, do fact checking, that kind of thing, too.Stephanie Hansen [00:04:33]:So you assembled all these stories and put them into a book along with your own family stories. And how has the book been received? Because it's really beautiful. It's super charming. There's lots of photos, recipe cards. It's very stylized in a sweet way.Sarah Peterson [00:04:51]:Thank you. I think it's been received really well. It's fun to see. Like, I've done a couple of events where people come up and they're just like, oh, this book is just so sweet. It reminds me of my grandma, and I can't wait to go look through her recipe box. That's like, the biggest compliment I can get. The Star Tribune editor, Nicole, she said she's the editor of Taste. She said it was like opening the book is like getting a big hug.Sarah Peterson [00:05:15]:And I think that's just so sweet, too. Like, I really wanted people to, of course, love the recipes and the stories, but I think, like, the imagery of vintage dishes, of recipe boxes, of grandmas and aprons, I mean, that's just like, so me. And I love all that, and I'm happy that other people seem to really love that as well.Stephanie Hansen [00:05:34]:I know it's hard to answer this question so soon after having the book come out, but this really does feel like it could continue on and be a series and continue to live on in your Instagram. Could even be like, audio, you know, version, or you could do television things with it because there's so much historical narrative in there. Has that occurred to you at all?Sarah Peterson [00:06:00]:Not so much yet. I mean, I'm trying to figure that all out now. Like, what do I want to do next? And I think, like, I would love to do more storytelling, more sharing of recipes, maybe more on my sub stack and my Instagram. But yeah, I mean, it could, there could be future editions of the book. But that's just so ambitious for me right now. Just kind of in the thick of it. Maybe I'll have to tap you for some more knowledge later on. But I mean, I do have, like, in talking to these families that I interviewed for the book, other stories would come up that they're, you know, other recipes.Sarah Peterson [00:06:34]:And certainly people that I've been meeting, doing events are telling me about their recipes. I had this woman come to see me at a book event at Kowalski's last weekend, and she brought her family cookbook that she had made, you know, just something that she had pieced together but was sharing with her family. And so it was really sweet, and I love seeing that, too. And I think, you know, sharing some of the recipes that other people share with me at events, but also talking about how they're recording their family recipes. Like, I think, if anything, I'd love to be an inspiration for other people or give people an inspiration to collect those recipes and show some of the formats that other families are using to share those with with their extended family.Stephanie Hansen [00:07:15]:As we talk about the nuts and bolts of making a cookbook, what was the hardest part for you in putting this book together?Sarah Peterson [00:07:25]:I think it was. It seemed so massive in the beginning, like, the organization of a cookbook. I've learned a lot in the process and, like, Have a rockin spreadsheet now. But that was very daunting in the beginning. Then I got into the thick of it, and I think toward the end, like, the editing. Oh, my gosh, that was really something because you don't know exactly when it's going to hit. Like, when are you going to have to look through this whole thing? Like, after. Even before it was in layout, like, just getting the manuscript and after the editor had done a first pass, and then you have to reread it all again, and you just have to, like, carve out a bunch of time and just get into it.Sarah Peterson [00:08:07]:And I thought that was really hard. It reminded me of being back in college when you're cramming for a final.Stephanie Hansen [00:08:11]:Yeah.Sarah Peterson [00:08:13]:So I didn't, like, love that. But, I mean, it's just part of the process.Stephanie Hansen [00:08:18]:Yeah. Because the manuscript comes back and you don't know when. And then all of a sudden, like, your entire life is put on hold for however long it takes you to get through it.Sarah Peterson [00:08:25]:And for me, it was like a summer weekend. Like, oh, okay. I guess I'm gonna just be doing this for the next two weekend. Yeah.Stephanie Hansen [00:08:33]:How did you feel about the photographing of the book? Because that can be a challenging part that stops people.Sarah Peterson [00:08:40]:I'm glad you asked about that because as you know, we have the same publisher. And it's really like, they were so great. They're like, sarah, just take photos like you're, you know, doing on your Instagram. These will be great. We'll make it work. Well, yes, but I just was, like, feeling I'm not a food stylist. You know, I do my thing and I take pictures in the moment when I'm making food, but I'm like, I don't know if these are cookbook worthy. And I do everything on my iPhone.Sarah Peterson [00:09:08]:I'm not gonna get a fancy camera. So as I got further along the process, pretty late in the process, I'm like, I just need some help, because I want somebody to help me get a really pretty shot for the COVID Help me shoot some of the things. Like, meat is so hard to take a pretty picture.Stephanie Hansen [00:09:24]:Yeah, for sure.Sarah Peterson [00:09:25]:Meatball. Or, you know, like, just. Oh. I was just really struggling, and I listened to your podcast and I know that you interviewed Rachel White of Set the Table Photography, who happens to be a food stylist as well. And I'd been following her on Instagram and really liked her style. So I reached out to her after hearing her on your podcast, and we met, and I just told her what I was doing. I said, I don't have a lot of money, but here's a few shots that I'd like to get. And she also took some headshots of me.Sarah Peterson [00:09:52]:But she came to my house for a few days, and we just banged out as much as we could. Not even like three full days. Like, two and a half days. I just was, like, cooking up a storm. We did headshots and lifestyle shots one morning, and then just a bunch of recipes and then, like, a bunch. A brunch spread one day, too.Stephanie Hansen [00:10:10]:So what that translated to me when looking at the book was we'll call them, like, some hero shots.Sarah Peterson [00:10:16]:Exactly.Stephanie Hansen [00:10:18]:That were. They were. It was funny because I couldn't necessarily tell when I was looking at the book, but I could see, like, just from the perspective of the stylized nature of the background and the more complete shot. Like, let's see if I can just find one that I can hold up.Sarah Peterson [00:10:44]:Yeah, A lot of the shots in, you know, the chapter intros.Stephanie Hansen [00:10:49]:Yeah, it's like, that one maybe.Sarah Peterson [00:10:52]:Yes, yes.Stephanie Hansen [00:10:53]:And I thought maybe that one.Sarah Peterson [00:10:56]:I took that one, actually. But I think just having Rachel, like, in. In the end, too, I was like, well, people are gonna. Is this gonna be weird to have a mix of really good professional pictures than my pictures? And then it was really important for me to have pictures that the families submitted, so candids and snapshots. And I know feature a lot of those in your cookbook, too. And I think those are so important, and I think they all came together. I hope so. Yeah, I did that one, too.Stephanie Hansen [00:11:28]:Oh, see, look at.Sarah Peterson [00:11:30]:I can't even tell if you look in the back. We credit which pages are definitely her pictures. But, you know, she did the COVIDStephanie Hansen [00:11:37]:shot, and that's this one. Yeah. No, I. I knew you had worked with her, but when I looked through the book, I thought I could tell, but I couldn't, so. Good for you.Sarah Peterson [00:11:49]:She helped me do the. The Dutch pancake.Stephanie Hansen [00:11:52]:Yep. Those are so hard to get because they deflate.Sarah Peterson [00:11:58]:I know. And the day that we did it, I just made the most gigantic one ever in my largest lodge skillet. And it worked. And, like, screaming in excitement that it came out so beautiful. And then it did deflate, but we made it look pretty with berries and powder. Powdered sugar. I did that one, too. That one.Sarah Peterson [00:12:16]:Handballs. But, like, she did these really pretty pictures of my recipe cards and recipe boxes, and she took pictures of me with my grandma's dishes. So she got a lot of shots, too, that obviously I Couldn't take because I was in them. Yeah, it was really nice. And I've been using her photos like crazy and all of my Instagram and marketing efforts, so I'm just so grateful that I had her. I wish I could have hired her for the whole thing. But I think, too, when you're making a cookbook, I don't know about you, but I like to eat what I make. And I'm, like, photographing it in the moment.Stephanie Hansen [00:12:49]:Yes.Sarah Peterson [00:12:50]:And I do like those kind of pictures too, so I'm really glad I have a mix.Stephanie Hansen [00:12:54]:I. I feel like, for me, if I'm not living that life or I'm not like, that is the life I live. So the intention is that it's happening in real time. I'm. I felt like this. Making this thing today, when I made it, this is what it looked like. This is how I ate it. This is how it.Stephanie Hansen [00:13:14]:The dishes I served it in. To me, that's what makes this food life fun. So when it becomes like a complete chore or a list or a job, that's when I find I don't like it as much.Sarah Peterson [00:13:26]:Right. And I do think that people resonate to real life pictures.Stephanie Hansen [00:13:31]:Yeah. We're lucky in that way, because if we would have been doing this during the fussy Instagram, first coming alive and everything being blown out white, beautiful shots,Sarah Peterson [00:13:42]:I don't know that we have to do that. And especially with AI now, you want things to look a little imperfect.Stephanie Hansen [00:13:47]:Tell me about how you scheduled your book tour and how you worked with your publishing company, because I feel like you're approaching it very methodically from a publicist standpoint, and I think that's helpful for cookbook writers.Sarah Peterson [00:14:05]:Well, I'm glad it appears so, because that is. That's been like a big surprise, like, book tour. Okay. I. You know, I didn't really know what to expect, and I've seen everything you've done, and you've done a phenomenal job. And I'm like, if I can do a fraction of what Stephanie does, that would be great. So really, right now, I'm in the thick of it. The book came out in February, but it was a little bit slow in getting events because I had a vacation and some other things planned.Sarah Peterson [00:14:33]:But then now, coming into April, I've got a lot more going on, and I've just been fielding requests that have come through the publisher or through my website, and I haven't said no to a lot. Although, know, like, there's things that come up, like speaking Opportunities. And I don't know that I'm there yet to do that kind of thing. So I'm just doing a mix of like, traditional book signings. The independent bookstores I absolutely love. I had a really sweet event in New at a bookstore called Luca. It was like, seriously, the set of the Gilmore Girls. It was so cute.Sarah Peterson [00:15:10]:That bookstore is amazing. And they had addition tell event where we talked about this. Like, how fun would it be to have people bring a recipe from their recipe box and we do a little recipe card swap. So we did that. And then they also made some of the dishes from the cookbook and we had like a potluck style event. So that was really sweet. So I think, you know, some of these events that come up are people that request them. Yeah, I do put on my PR hat and I'm like, well, how can we make this extra special and make it more an experience? And so I've been bringing.Sarah Peterson [00:15:42]:I've been hauling my grandma's china teacups to all these events filled with flowers. I gave you one places I use doilies made by my Aunt Jeannie. I bring pictures of the women in my family that I call the keepers that have been the keepers of our food traditions. So I sort of have this traveling roadshow.Stephanie Hansen [00:16:02]:A kid. Yeah.Sarah Peterson [00:16:04]:But in terms of the events that I'm doing, I've just. Whatever comes my way, I'm kind of doing. I am not like seeking out things. I will say, though I do love the independent bookstores are really fun. And then this week I have an event at Fickers up in Duluth, which is my home. You know, Duluth and Cloquet. So that will be really exciting to do something like that where they're making the food and I just, you know, come in and speak and mingle with people. That will be.Sarah Peterson [00:16:32]:That will be nice.Stephanie Hansen [00:16:34]:We have an or we have a Taste Buds with Stephanie episode coming up with you. I know Michelle is editing it right now, and it is where we made sandwich loaf. And you have the recipe and the techniques for sandwich loaf in your book. Can you just talk a little bit about why sandwich loaf is important to you?Sarah Peterson [00:16:57]:I would love to talk about sandwich loaf.Stephanie Hansen [00:17:00]:It was the funnest thing I've done.Sarah Peterson [00:17:03]:Sandwich loaf is something that I just. I just love it so much. And for people who don't know what it is, it's basically a layered sandwich that comes in a loaf. It looks really pretty, like almost like a wedding cake. And then you slice it so it's like layers. It's Bread with layers of tuna salad, egg salad, chicken salad, pimento cheese, whatever you want to put on the inside. And then it's all encased in cream cheese and decorated with. You can decorate it with, like, piped cream cheese that's tinted so it truly does look like a pretty cake.Sarah Peterson [00:17:35]:Or. My friend Tony and I like to do it with vegetables and herbs and just make little flowers and whimsical butterflies. So my passion for sandwich loaf started when I was probably growing up. It just showed up at, like, wedding showers, baby showers, graduations. And I always loved it. I mean, I loved how it tasted, and it was just kind of enamored by how charming it is. And then my friend Tony had it at her wedding, and we just. We.Sarah Peterson [00:18:01]:We share a bond over sandwich loaf. And part of it. She has an aunt that works at the Super One Deli up in Cloquet and made these things. And that's how we'd get them growing up. They're always ordered from the deli. They didn't make them. But Tony and I were like, we should. We should make one of these.Sarah Peterson [00:18:17]:You know, we can buy the. It's called Pullman bread. It's that long, rectangular bread. She's like, we can just order that from the deli and make our own sandwich loaf. And wouldn't this be fun? And I think we were probably influenced by Instagram seeing other kinds of decorated cakes.Stephanie Hansen [00:18:33]:Yeah.Sarah Peterson [00:18:33]:Pasture breads, where people are doing, like, fun, fun scenes. So we just started doing it a few years ago around Mother's Day. We've done it at her house. We've done it at my house, my parents house. And we'd share it with ladies in our life that we know would appreciate it. And we got such a great response. People that know sandwich loaf love it, and they're just so excited to get it. So we make, like, the big ones, then we'd cut them up and do little smaller ones, decorate them really cute and hand them out around town.Stephanie Hansen [00:19:03]:It was so fun to make that with you. I had seen sandwich loaf, but when Michelle, my producer, was like, hey, she wants to make a sandwich loaf. I was like, yeah, we can make whatever she wants to make. And then when I got there, I was like, oh, yeah, like, this is how we do it. And just making the pimento cheese and, you know, do you put tuna in? Because some people feel weird about fish. And then we had this. Do you have a salmon loaf? Like, do you have egg salad? Just such a blast making that. And I can't wait for us to show people what that's like on television.Stephanie Hansen [00:19:40]:This weekend it'll air Saturday at 8.30am it will launch on Instagram or, excuse me, it will launch on YouTube on Thursday and then it lives into perpetuity. And I'm sure they'll air it again. So it's nicely timed for your book. Thank goodness.Sarah Peterson [00:19:55]:And it's sandwich loaf season, I mean, in my world. So I'll be up in Duluth around Mother's Day and my friend Tony and I are planning to get together and make some. And it's just such a pretty spring thing and I think it would be great if people started serving them again at showers.Stephanie Hansen [00:20:08]:Yes, yes.Sarah Peterson [00:20:11]:Beautiful food item. And it's, it's tasty. You can customize it how you want. You know, you can make more than one if somebody doesn't like tuna or if you want to add some other salad. Yeah, I think it's going to be great. And it would be a fun group activity, wouldn't it, with your girlfriends?Stephanie Hansen [00:20:27]:Like. Yes.Sarah Peterson [00:20:28]:I love it because we just have fun decorating them together.Stephanie Hansen [00:20:31]:I also think it's a good multi generational thing, like for Mother's Day where, you know, you can have the kids, the grandkids, really, everyone can sort of get involved if they're, you know, I guess they have to be 10 or older probably. Unless they're. I mean, you see these little kids on Instagram making gourmet meals now. I don't know how that works. That wasn't.Sarah Peterson [00:20:51]:Well, you could make a peanut butter and jelly one. Like you could really modify the ingredients. I mean, that's not the way that I grew up with it, but it'd be fun to see what people do with it.Stephanie Hansen [00:21:00]:Yeah. And you could think you could frost it with peanut butter. Like that'd be pretty easy to do, actually.Sarah Peterson [00:21:04]:Yeah.Stephanie Hansen [00:21:05]:Or just frosting in and of itself and then have like a, a sweet with jam and kind of. That would be really good too. Or like a cream cheese buttercream for sure.Sarah Peterson [00:21:17]:And I just think it's so pretty when you cut into it too. Like it's pretty on its own when it's decorated in its loaf form. But when you slice into it, the picture of, you know, just how it looks when, when it's on the plate I think is really pretty.Stephanie Hansen [00:21:32]:I'm just gonna see if I can find it here so I can show it.Sarah Peterson [00:21:35]:Yeah, here's the. It looks kind of funny on the camera there.Stephanie Hansen [00:21:39]:Can you see it pull back a little bit? Yes, now I can. Yep. It looks great.Sarah Peterson [00:21:45]:That's like in its full, complete form. And then here it is sliced. And I like it on vintage luncheon plates that, you know, the kind our grandmas and our moms used years ago. And they have the little indentation for the coffee mug.Stephanie Hansen [00:22:01]:We just had Easter yesterday and my mother in law is 94, I think, and came for Easter dinner. And over the years she keeps giving me, you know, dishes and things that she's offloading, as it were, but I kept. I've kept stuff. And we used to have Easter all the time in Nebraska with her at her house there. So I made the Easter spread. I used her tablecloth, I used her silverware forks. I used these little paper mache bunnies that she used to put on the table that I still kept. And it was so sweet to see her come to the house yesterday and sit down and like recognize all this stuff that we had when Ellie was little and we would have Easter with her.Stephanie Hansen [00:22:46]:It was. I was so glad I kept it all. You know, it's kind of a pain, but I'm so glad I did.Sarah Peterson [00:22:51]:Oh, and you'll have that to enjoy for years. And what a great memory. I mean, and I bet Dolores was just tickled.Stephanie Hansen [00:22:56]:She was, she really, she. She really was. And the funny thing, I said, well, you know, that's your tablecloth. And she said, well, where are the napkins? And I didn't really remember that there were napkins because they were in a closet and probably in a box and I didn't unearth them. So I was like, oh, I have the napkins. I just didn't get them out. Like, you know, where are the napkins? All right, so we are going to feature you on the Taste Buds episode. It's a Dec.Stephanie Hansen [00:23:22]:Decades episode where we had to think of recipes that were important to us like through the decades. So sandwich loaf was one. Then I did a Chicken Marbella, which I don't know if you did any dinner parties in the 80s, but if you did, that was what everybody made into like probably the early 90s too.Sarah Peterson [00:23:44]:I can't wait to try that. I have not had that dish.Stephanie Hansen [00:23:47]:It is the simplest thing to make and it has a power punch of flavor. I always double the sauce just because I like it. Really saucy, but it sounds gross. And my producer was like, oh, wait, we're putting prunes in this. I was like, yeah, you just gotta trust me. It's gonna be really great. And then by the time it's all done, you have this really delicious Sauce and the cooked chicken and you can just throw it in one big pan or one big pot and then serve it right from the pot. So it's an easy dinner party.Sarah Peterson [00:24:19]:Dinner party, yeah. That sounds really good.Stephanie Hansen [00:24:22]:Do you have any, like 80s or 90s dishes that you. Not actual dishes, but things to make that you're like, oh, I. If I had to do a decades theme, what would you make?Sarah Peterson [00:24:32]:You know, let's see. So the 80s, I wasn't cooking too much, but I love.Stephanie Hansen [00:24:37]:Because you're so much younger than me.Sarah Peterson [00:24:38]:I'm not so much younger, but I was in that time of life where it was like high school. School.Stephanie Hansen [00:24:43]:Yep.Sarah Peterson [00:24:44]:Not doing a lot of entertaining or anything. I can't think of. I don't know if this is. I mean, we love Dorito. The taco salad with Doritos. I don't know if that's 80s or 90s, but like.Stephanie Hansen [00:24:56]:No, it's. I think it's 90s. And we actually talked about taco salads when we were trying to think about, like, what would be we. I couldn't think of anything of the 90s. And then my producer Michelle, like came up with a bunch of stuff. And taco salad was actually also mud pie.Sarah Peterson [00:25:14]:Yes.Stephanie Hansen [00:25:15]:So we ended up making a mud pie bar that was actually a recipe that my stepmom had. But, like, people were eating a lot of mud pie apparently in the 90s. And chocolate lava cakes.Sarah Peterson [00:25:27]:Oh my gosh. And chocolate lava cakes. Are they. They're back. I mean, I see they are back. My daughter Lucy is a big fan, so anytime we're out to eat, she's got to get a chocolate lava cake.Stephanie Hansen [00:25:36]:Have you ever made one?Sarah Peterson [00:25:38]:No, have you?Stephanie Hansen [00:25:39]:I have attempted it like three different times and it never works. I always get a delicious brownie but like getting that molten lava piece in the middle have not succeeded yet. So I didn't want to do that on camera because I was like, oh, I just don't know.Sarah Peterson [00:25:56]:So, yeah, in 90s dishes. I was just thinking of one thing that my mom has made throughout my life and is in the cookbook are Italian shells. So the big pasta shells. Yes, we ate them a lot in the 90s. We probably ate them definitely after. But just the big pasta shells loaded with Italian sausage, some torn up bread, a, you know, an egg base in there and some pasta sauce and cheese and then smothered with more sauce and cheese. That was like at every big occasion in my life.Stephanie Hansen [00:26:28]:I love it. So delicious. Well, Sarah, congratulations on the book. I'm happy to be on this journey with you, and I'm real proud of you. I think the book is beautiful, and I'm glad you're having so much success. And I can't wait till people see us make sandwich loaf on taste buds this weekend.Sarah Peterson [00:26:46]:Well, thank you. And I just have to thank you for everything, Stephanie. It's been so fun to watch your career and how you've evolved and. And done all these amazing things with your radio show, with your books, all your books and the TV show, too. It's been really fun to follow along.Stephanie Hansen [00:27:01]:Thanks. I. I had people that helped me along the way, so I feel like it's my obligation, but also my joy to help other people because, you know, I. There are things about being a freelance creator and freelance writer and cookbook writer that no one can answer for you unless they've done it. And, you know that first person that told you, like, how much they made and how long it took and what to expect for food costs and, like, those were really valuable lessons that I was so glad that I learned and that people gave me the real deal because I think that is part of, you know, some people write books for fame and fortune. Some people write them to document a historical time in their life or something that's important to them. And then some people just do it because they think it's fun. But all of it and getting, you know, the historical background about what it's going to cost and how long it's going to take, it's important information, I think, to learn before you set out on the journey.Sarah Peterson [00:28:01]:Right. And you're doing such a great service to find that information and share it with the world. So.Stephanie Hansen [00:28:07]:Yeah. And I think your story about the food stylist, too, like, people, you don't have to have a food stylist. Do the whole book. Like, you could have 10 shots or hero shots or the beginning of chapter shots. That's a great way to do.Sarah Peterson [00:28:19]:And just like spending that time with Rachel, too, for those two or three days, like, I just learned so much. So I've taken some of that experience and been able to piggyback on that and some of the photography and things that I'm doing now.Stephanie Hansen [00:28:33]:Yeah, she's really good at it. So I'm glad that Rachel was a resource for you. Her podcast, you can find it in the archives, too, of Dishing with Stephanie's Dish, because it's in there and it's a good one to listen to. So, Sarah, thanks for being with me today. Congratulations on the book. It is Dish and Tell. And where can people get the book and how do you want them toSarah Peterson [00:28:53]:follow you so they can find the book at, you know, online through the major retailers. And then if you're in the Twin Cities, it's at, like, Kowalski's and a lot of independent bookstores. It's even at Barnes and Noble. I went by and visited it this weekend at the Barnes and Noble in Roseville. I've been going around and seeing my book at different places. It's so exciting, and people can follow me. My website is vintagedishandtel.com. my social media handles are the same.Sarah Peterson [00:29:19]:Vintage, Dish and Tell. And then I have a sub stack too, which, if you can't find, just go to my website and you'll be able to link to it.Stephanie Hansen [00:29:26]:Has anyone told you that when you see your book in the wild, you're supposed to sign them?Sarah Peterson [00:29:31]:No, I've thought about that. Do you, like. Do you talk to the bookstore manager or the.Stephanie Hansen [00:29:38]:Sometimes I wouldn't. At a Barnes and Noble, I'd probably just do it. But there's a real rationale behind it, because booksellers can return books that don't sell. They can't return books that are signed.Sarah Peterson [00:29:50]:I'm gonna go sign every one I can find.Stephanie Hansen [00:29:52]:Yeah, I. Whenever I'm out and about, and if it's a small store, I will tell them, okay. But if I see it, I'm. I'll just. I go to the bookseller and I'm like, hey, I'm here and my book is here. Do you mind if I sign a couple? A lot of them have stickers and they'll put, you know, signed edition. But if I'm at, like, Barnes and Noble, I just sit there with my pen and sign them all.Sarah Peterson [00:30:11]:Oh, that's great. Yeah.Stephanie Hansen [00:30:12]:So make sure you sign them.Sarah Peterson [00:30:13]:Thanks for that. Hot tip.Stephanie Hansen [00:30:14]:Yeah, hot tip. Hot tip. All right, Sarah, thanks for joining me today.Sarah Peterson [00:30:18]:Thank you.Stephanie Hansen [00:30:18]:Okay, bye. Bye.Sarah Peterson [00:30:20]:Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to "Dishing with Stephanie's Dish," the show where we dive into the stories of people passionate about food, family traditions, and the recipes that connect us all. I'm your host, Stephanie Hansen, and today, I'm thrilled to sit down with cookbook author Sarah Peterson, whose new book, Dish and Tell: Recipes from the Heart, celebrates the beauty of vintage family recipes and the memories shared around the table. Dish and Tell: Recipes from the Heart highlights celebrated dishes from Peterson's recipe box—and collects stories from other passionate home cooks who opened their kitchens to share their own tried-and-true recipes. Peterson takes readers along as she visits, cooks, and bakes with friends old and new to present a smorgasbord of family favorites. She serves up stories about the people behind the dishes and offers special tips and tricks from the keepers of these recipes.Whether you're an avid home cook, a lover of kitchen nostalgia, or just here for some culinary inspiration, get ready to hear heartfelt stories, tips on cookbook writing, and a delicious conversation that will leave you hungry for more!Original Episode Transcript Follows:Stephanie Hansen [00:00:02]:Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast, where we talk to people in the food space who are as obsessed about food as we are. And today we're talking to the cookbook author Sarah Peterson. She is the author of Dish and Tell Recipes from the Heart. I'm going to hold up her book so that you guys can see it. It looks so cute. It's pink. Sarah, I am really excited to talk to you because I don't normally get to know people sort of along the whole journey of them writing a book and then seeing it released into the world. But that did happen with you and I.Sarah Peterson [00:00:37]:Yes, it did. We've known each other a little while, or at least I've known you. I've followed your career, and so it's been really great to have you to consult with a little bit, and you've really been a mentor to me throughout this process.Stephanie Hansen [00:00:50]:Well, and I think for you, coming from the PR world, which was where your background was, and then taking it into a cookbook, I'm seeing so many, like, similarities of how you're approaching things, and I think it's just super smart, and I can't wait to talk to you. So can you just give the viewer, the listener, a little bit of backstory about the book and why you wrote it and why it's special to you?Sarah Peterson [00:01:17]:Yes.Stephanie Hansen [00:01:18]:So.Sarah Peterson [00:01:18]:So about five years ago, maybe more, I started thinking about what I wanted to do with my career. I'd been in PR a long time, telling other people's stories, writing in the voice of other people. I wanted to do something of my own. I had this love of everything vintage. I'm very nostalgic. I love any opportunity to, like, go back to my grandma's kitchens in my mind and, like, imagine them in their homes. And so this idea started brewing about, you know, what if I blogged about family recipes and shared some of these handwritten recipe cards, recipe boxes, my love of vintage. So I started with Instagram first, and I was posting a little bit, and then I.Sarah Peterson [00:02:00]:That kind of evolved into a blog, and that just really grew and grew, and it was just not my own family's recipes, but other people's families, too. Like, I started to just talk to my friends and my neighbors and ask them what are the recipes in their families that I've been handing down through the generations that are really close, you know, to their hearts, and started to share those stories on the blog and then thought, well, this could be a book. A book is daunting as you know, to write, but I had some encouragement from my dad and some other people and just pitched it to the Historical Society, and I'm just so grateful that they decided to publish it.Stephanie Hansen [00:02:37]:And what we're seeing in terms of trends for cookbooks is cookbooks that are AI proof, In other words, cookbooks that have a real narrative point of view on a story. And this book seems like it is exactly that and more. Did you feel uncomfortable or were you nervous about, like, being the keeper, the seed keeper, as it were, or the storykeeper of these stories and how you would translate them into an actual book?Sarah Peterson [00:03:07]:Yes. You mean for, like, other families? Yeah, absolutely. And I think what gave me maybe a little bit of confidence is that something that I had done in my career as a PR person and in one particular project for a client, I was tasked with shining the spotlight on small independent restaurants and the special role that they play in their communities. And so I had this chance to really interview them and tell their stories and talk about how they were making a difference in their communities. And so I was thinking about what I wanted to do with recipes and family stories, kind of drawing on that past experience of the storytelling, the type of storytelling I had done for restaurants and, like, small restaurant owners. And I think that helped give me some confidence. I think just seeing the difference it makes in someone's life, too, when they see a story printed about them. And I also love to shine the spotlight on, like, the underdogs.Sarah Peterson [00:04:03]:And I feel like home cooks don't get a lot of time in the sun, you know, So I wanted to do that. But, yeah, I do think there's a lot of responsibility you carry when you're telling somebody else's story. And it's not something I take lightly. So when I approach a story, I really, you know, lean on my journalistic background. I have a degree in journalism, try to get all the facts straight, run things by people, do fact checking, that kind of thing, too.Stephanie Hansen [00:04:33]:So you assembled all these stories and put them into a book along with your own family stories. And how has the book been received? Because it's really beautiful. It's super charming. There's lots of photos, recipe cards. It's very stylized in a sweet way.Sarah Peterson [00:04:51]:Thank you. I think it's been received really well. It's fun to see. Like, I've done a couple of events where people come up and they're just like, oh, this book is just so sweet. It reminds me of my grandma, and I can't wait to go look through her recipe box. That's like, the biggest compliment I can get. The Star Tribune editor, Nicole, she said she's the editor of Taste. She said it was like opening the book is like getting a big hug.Sarah Peterson [00:05:15]:And I think that's just so sweet, too. Like, I really wanted people to, of course, love the recipes and the stories, but I think, like, the imagery of vintage dishes, of recipe boxes, of grandmas and aprons, I mean, that's just like, so me. And I love all that, and I'm happy that other people seem to really love that as well.Stephanie Hansen [00:05:34]:I know it's hard to answer this question so soon after having the book come out, but this really does feel like it could continue on and be a series and continue to live on in your Instagram. Could even be like, audio, you know, version, or you could do television things with it because there's so much historical narrative in there. Has that occurred to you at all?Sarah Peterson [00:06:00]:Not so much yet. I mean, I'm trying to figure that all out now. Like, what do I want to do next? And I think, like, I would love to do more storytelling, more sharing of recipes, maybe more on my sub stack and my Instagram. But yeah, I mean, it could, there could be future editions of the book. But that's just so ambitious for me right now. Just kind of in the thick of it. Maybe I'll have to tap you for some more knowledge later on. But I mean, I do have, like, in talking to these families that I interviewed for the book, other stories would come up that they're, you know, other recipes.Sarah Peterson [00:06:34]:And certainly people that I've been meeting, doing events are telling me about their recipes. I had this woman come to see me at a book event at Kowalski's last weekend, and she brought her family cookbook that she had made, you know, just something that she had pieced together but was sharing with her family. And so it was really sweet, and I love seeing that, too. And I think, you know, sharing some of the recipes that other people share with me at events, but also talking about how they're recording their family recipes. Like, I think, if anything, I'd love to be an inspiration for other people or give people an inspiration to collect those recipes and show some of the formats that other families are using to share those with with their extended family.Stephanie Hansen [00:07:15]:As we talk about the nuts and bolts of making a cookbook, what was the hardest part for you in putting this book together?Sarah Peterson [00:07:25]:I think it was. It seemed so massive in the beginning, like, the organization of a cookbook. I've learned a lot in the process and, like, Have a rockin spreadsheet now. But that was very daunting in the beginning. Then I got into the thick of it, and I think toward the end, like, the editing. Oh, my gosh, that was really something because you don't know exactly when it's going to hit. Like, when are you going to have to look through this whole thing? Like, after. Even before it was in layout, like, just getting the manuscript and after the editor had done a first pass, and then you have to reread it all again, and you just have to, like, carve out a bunch of time and just get into it.Sarah Peterson [00:08:07]:And I thought that was really hard. It reminded me of being back in college when you're cramming for a final.Stephanie Hansen [00:08:11]:Yeah.Sarah Peterson [00:08:13]:So I didn't, like, love that. But, I mean, it's just part of the process.Stephanie Hansen [00:08:18]:Yeah. Because the manuscript comes back and you don't know when. And then all of a sudden, like, your entire life is put on hold for however long it takes you to get through it.Sarah Peterson [00:08:25]:And for me, it was like a summer weekend. Like, oh, okay. I guess I'm gonna just be doing this for the next two weekend. Yeah.Stephanie Hansen [00:08:33]:How did you feel about the photographing of the book? Because that can be a challenging part that stops people.Sarah Peterson [00:08:40]:I'm glad you asked about that because as you know, we have the same publisher. And it's really like, they were so great. They're like, sarah, just take photos like you're, you know, doing on your Instagram. These will be great. We'll make it work. Well, yes, but I just was, like, feeling I'm not a food stylist. You know, I do my thing and I take pictures in the moment when I'm making food, but I'm like, I don't know if these are cookbook worthy. And I do everything on my iPhone.Sarah Peterson [00:09:08]:I'm not gonna get a fancy camera. So as I got further along the process, pretty late in the process, I'm like, I just need some help, because I want somebody to help me get a really pretty shot for the COVID Help me shoot some of the things. Like, meat is so hard to take a pretty picture.Stephanie Hansen [00:09:24]:Yeah, for sure.Sarah Peterson [00:09:25]:Meatball. Or, you know, like, just. Oh. I was just really struggling, and I listened to your podcast and I know that you interviewed Rachel White of Set the Table Photography, who happens to be a food stylist as well. And I'd been following her on Instagram and really liked her style. So I reached out to her after hearing her on your podcast, and we met, and I just told her what I was doing. I said, I don't have a lot of money, but here's a few shots that I'd like to get. And she also took some headshots of me.Sarah Peterson [00:09:52]:But she came to my house for a few days, and we just banged out as much as we could. Not even like three full days. Like, two and a half days. I just was, like, cooking up a storm. We did headshots and lifestyle shots one morning, and then just a bunch of recipes and then, like, a bunch. A brunch spread one day, too.Stephanie Hansen [00:10:10]:So what that translated to me when looking at the book was we'll call them, like, some hero shots.Sarah Peterson [00:10:16]:Exactly.Stephanie Hansen [00:10:18]:That were. They were. It was funny because I couldn't necessarily tell when I was looking at the book, but I could see, like, just from the perspective of the stylized nature of the background and the more complete shot. Like, let's see if I can just find one that I can hold up.Sarah Peterson [00:10:44]:Yeah, A lot of the shots in, you know, the chapter intros.Stephanie Hansen [00:10:49]:Yeah, it's like, that one maybe.Sarah Peterson [00:10:52]:Yes, yes.Stephanie Hansen [00:10:53]:And I thought maybe that one.Sarah Peterson [00:10:56]:I took that one, actually. But I think just having Rachel, like, in. In the end, too, I was like, well, people are gonna. Is this gonna be weird to have a mix of really good professional pictures than my pictures? And then it was really important for me to have pictures that the families submitted, so candids and snapshots. And I know feature a lot of those in your cookbook, too. And I think those are so important, and I think they all came together. I hope so. Yeah, I did that one, too.Stephanie Hansen [00:11:28]:Oh, see, look at.Sarah Peterson [00:11:30]:I can't even tell if you look in the back. We credit which pages are definitely her pictures. But, you know, she did the COVIDStephanie Hansen [00:11:37]:shot, and that's this one. Yeah. No, I. I knew you had worked with her, but when I looked through the book, I thought I could tell, but I couldn't, so. Good for you.Sarah Peterson [00:11:49]:She helped me do the. The Dutch pancake.Stephanie Hansen [00:11:52]:Yep. Those are so hard to get because they deflate.Sarah Peterson [00:11:58]:I know. And the day that we did it, I just made the most gigantic one ever in my largest lodge skillet. And it worked. And, like, screaming in excitement that it came out so beautiful. And then it did deflate, but we made it look pretty with berries and powder. Powdered sugar. I did that one, too. That one.Sarah Peterson [00:12:16]:Handballs. But, like, she did these really pretty pictures of my recipe cards and recipe boxes, and she took pictures of me with my grandma's dishes. So she got a lot of shots, too, that obviously I Couldn't take because I was in them. Yeah, it was really nice. And I've been using her photos like crazy and all of my Instagram and marketing efforts, so I'm just so grateful that I had her. I wish I could have hired her for the whole thing. But I think, too, when you're making a cookbook, I don't know about you, but I like to eat what I make. And I'm, like, photographing it in the moment.Stephanie Hansen [00:12:49]:Yes.Sarah Peterson [00:12:50]:And I do like those kind of pictures too, so I'm really glad I have a mix.Stephanie Hansen [00:12:54]:I. I feel like, for me, if I'm not living that life or I'm not like, that is the life I live. So the intention is that it's happening in real time. I'm. I felt like this. Making this thing today, when I made it, this is what it looked like. This is how I ate it. This is how it.Stephanie Hansen [00:13:14]:The dishes I served it in. To me, that's what makes this food life fun. So when it becomes like a complete chore or a list or a job, that's when I find I don't like it as much.Sarah Peterson [00:13:26]:Right. And I do think that people resonate to real life pictures.Stephanie Hansen [00:13:31]:Yeah. We're lucky in that way, because if we would have been doing this during the fussy Instagram, first coming alive and everything being blown out white, beautiful shots,Sarah Peterson [00:13:42]:I don't know that we have to do that. And especially with AI now, you want things to look a little imperfect.Stephanie Hansen [00:13:47]:Tell me about how you scheduled your book tour and how you worked with your publishing company, because I feel like you're approaching it very methodically from a publicist standpoint, and I think that's helpful for cookbook writers.Sarah Peterson [00:14:05]:Well, I'm glad it appears so, because that is. That's been like a big surprise, like, book tour. Okay. I. You know, I didn't really know what to expect, and I've seen everything you've done, and you've done a phenomenal job. And I'm like, if I can do a fraction of what Stephanie does, that would be great. So really, right now, I'm in the thick of it. The book came out in February, but it was a little bit slow in getting events because I had a vacation and some other things planned.Sarah Peterson [00:14:33]:But then now, coming into April, I've got a lot more going on, and I've just been fielding requests that have come through the publisher or through my website, and I haven't said no to a lot. Although, know, like, there's things that come up, like speaking Opportunities. And I don't know that I'm there yet to do that kind of thing. So I'm just doing a mix of like, traditional book signings. The independent bookstores I absolutely love. I had a really sweet event in New at a bookstore called Luca. It was like, seriously, the set of the Gilmore Girls. It was so cute.Sarah Peterson [00:15:10]:That bookstore is amazing. And they had addition tell event where we talked about this. Like, how fun would it be to have people bring a recipe from their recipe box and we do a little recipe card swap. So we did that. And then they also made some of the dishes from the cookbook and we had like a potluck style event. So that was really sweet. So I think, you know, some of these events that come up are people that request them. Yeah, I do put on my PR hat and I'm like, well, how can we make this extra special and make it more an experience? And so I've been bringing.Sarah Peterson [00:15:42]:I've been hauling my grandma's china teacups to all these events filled with flowers. I gave you one places I use doilies made by my Aunt Jeannie. I bring pictures of the women in my family that I call the keepers that have been the keepers of our food traditions. So I sort of have this traveling roadshow.Stephanie Hansen [00:16:02]:A kid. Yeah.Sarah Peterson [00:16:04]:But in terms of the events that I'm doing, I've just. Whatever comes my way, I'm kind of doing. I am not like seeking out things. I will say, though I do love the independent bookstores are really fun. And then this week I have an event at Fickers up in Duluth, which is my home. You know, Duluth and Cloquet. So that will be really exciting to do something like that where they're making the food and I just, you know, come in and speak and mingle with people. That will be.Sarah Peterson [00:16:32]:That will be nice.Stephanie Hansen [00:16:34]:We have an or we have a Taste Buds with Stephanie episode coming up with you. I know Michelle is editing it right now, and it is where we made sandwich loaf. And you have the recipe and the techniques for sandwich loaf in your book. Can you just talk a little bit about why sandwich loaf is important to you?Sarah Peterson [00:16:57]:I would love to talk about sandwich loaf.Stephanie Hansen [00:17:00]:It was the funnest thing I've done.Sarah Peterson [00:17:03]:Sandwich loaf is something that I just. I just love it so much. And for people who don't know what it is, it's basically a layered sandwich that comes in a loaf. It looks really pretty, like almost like a wedding cake. And then you slice it so it's like layers. It's Bread with layers of tuna salad, egg salad, chicken salad, pimento cheese, whatever you want to put on the inside. And then it's all encased in cream cheese and decorated with. You can decorate it with, like, piped cream cheese that's tinted so it truly does look like a pretty cake.Sarah Peterson [00:17:35]:Or. My friend Tony and I like to do it with vegetables and herbs and just make little flowers and whimsical butterflies. So my passion for sandwich loaf started when I was probably growing up. It just showed up at, like, wedding showers, baby showers, graduations. And I always loved it. I mean, I loved how it tasted, and it was just kind of enamored by how charming it is. And then my friend Tony had it at her wedding, and we just. We.Sarah Peterson [00:18:01]:We share a bond over sandwich loaf. And part of it. She has an aunt that works at the Super One Deli up in Cloquet and made these things. And that's how we'd get them growing up. They're always ordered from the deli. They didn't make them. But Tony and I were like, we should. We should make one of these.Sarah Peterson [00:18:17]:You know, we can buy the. It's called Pullman bread. It's that long, rectangular bread. She's like, we can just order that from the deli and make our own sandwich loaf. And wouldn't this be fun? And I think we were probably influenced by Instagram seeing other kinds of decorated cakes.Stephanie Hansen [00:18:33]:Yeah.Sarah Peterson [00:18:33]:Pasture breads, where people are doing, like, fun, fun scenes. So we just started doing it a few years ago around Mother's Day. We've done it at her house. We've done it at my house, my parents house. And we'd share it with ladies in our life that we know would appreciate it. And we got such a great response. People that know sandwich loaf love it, and they're just so excited to get it. So we make, like, the big ones, then we'd cut them up and do little smaller ones, decorate them really cute and hand them out around town.Stephanie Hansen [00:19:03]:It was so fun to make that with you. I had seen sandwich loaf, but when Michelle, my producer, was like, hey, she wants to make a sandwich loaf. I was like, yeah, we can make whatever she wants to make. And then when I got there, I was like, oh, yeah, like, this is how we do it. And just making the pimento cheese and, you know, do you put tuna in? Because some people feel weird about fish. And then we had this. Do you have a salmon loaf? Like, do you have egg salad? Just such a blast making that. And I can't wait for us to show people what that's like on television.Stephanie Hansen [00:19:40]:This weekend it'll air Saturday at 8.30am it will launch on Instagram or, excuse me, it will launch on YouTube on Thursday and then it lives into perpetuity. And I'm sure they'll air it again. So it's nicely timed for your book. Thank goodness.Sarah Peterson [00:19:55]:And it's sandwich loaf season, I mean, in my world. So I'll be up in Duluth around Mother's Day and my friend Tony and I are planning to get together and make some. And it's just such a pretty spring thing and I think it would be great if people started serving them again at showers.Stephanie Hansen [00:20:08]:Yes, yes.Sarah Peterson [00:20:11]:Beautiful food item. And it's, it's tasty. You can customize it how you want. You know, you can make more than one if somebody doesn't like tuna or if you want to add some other salad. Yeah, I think it's going to be great. And it would be a fun group activity, wouldn't it, with your girlfriends?Stephanie Hansen [00:20:27]:Like. Yes.Sarah Peterson [00:20:28]:I love it because we just have fun decorating them together.Stephanie Hansen [00:20:31]:I also think it's a good multi generational thing, like for Mother's Day where, you know, you can have the kids, the grandkids, really, everyone can sort of get involved if they're, you know, I guess they have to be 10 or older probably. Unless they're. I mean, you see these little kids on Instagram making gourmet meals now. I don't know how that works. That wasn't.Sarah Peterson [00:20:51]:Well, you could make a peanut butter and jelly one. Like you could really modify the ingredients. I mean, that's not the way that I grew up with it, but it'd be fun to see what people do with it.Stephanie Hansen [00:21:00]:Yeah. And you could think you could frost it with peanut butter. Like that'd be pretty easy to do, actually.Sarah Peterson [00:21:04]:Yeah.Stephanie Hansen [00:21:05]:Or just frosting in and of itself and then have like a, a sweet with jam and kind of. That would be really good too. Or like a cream cheese buttercream for sure.Sarah Peterson [00:21:17]:And I just think it's so pretty when you cut into it too. Like it's pretty on its own when it's decorated in its loaf form. But when you slice into it, the picture of, you know, just how it looks when, when it's on the plate I think is really pretty.Stephanie Hansen [00:21:32]:I'm just gonna see if I can find it here so I can show it.Sarah Peterson [00:21:35]:Yeah, here's the. It looks kind of funny on the camera there.Stephanie Hansen [00:21:39]:Can you see it pull back a little bit? Yes, now I can. Yep. It looks great.Sarah Peterson [00:21:45]:That's like in its full, complete form. And then here it is sliced. And I like it on vintage luncheon plates that, you know, the kind our grandmas and our moms used years ago. And they have the little indentation for the coffee mug.Stephanie Hansen [00:22:01]:We just had Easter yesterday and my mother in law is 94, I think, and came for Easter dinner. And over the years she keeps giving me, you know, dishes and things that she's offloading, as it were, but I kept. I've kept stuff. And we used to have Easter all the time in Nebraska with her at her house there. So I made the Easter spread. I used her tablecloth, I used her silverware forks. I used these little paper mache bunnies that she used to put on the table that I still kept. And it was so sweet to see her come to the house yesterday and sit down and like recognize all this stuff that we had when Ellie was little and we would have Easter with her.Stephanie Hansen [00:22:46]:It was. I was so glad I kept it all. You know, it's kind of a pain, but I'm so glad I did.Sarah Peterson [00:22:51]:Oh, and you'll have that to enjoy for years. And what a great memory. I mean, and I bet Dolores was just tickled.Stephanie Hansen [00:22:56]:She was, she really, she. She really was. And the funny thing, I said, well, you know, that's your tablecloth. And she said, well, where are the napkins? And I didn't really remember that there were napkins because they were in a closet and probably in a box and I didn't unearth them. So I was like, oh, I have the napkins. I just didn't get them out. Like, you know, where are the napkins? All right, so we are going to feature you on the Taste Buds episode. It's a Dec.Stephanie Hansen [00:23:22]:Decades episode where we had to think of recipes that were important to us like through the decades. So sandwich loaf was one. Then I did a Chicken Marbella, which I don't know if you did any dinner parties in the 80s, but if you did, that was what everybody made into like probably the early 90s too.Sarah Peterson [00:23:44]:I can't wait to try that. I have not had that dish.Stephanie Hansen [00:23:47]:It is the simplest thing to make and it has a power punch of flavor. I always double the sauce just because I like it. Really saucy, but it sounds gross. And my producer was like, oh, wait, we're putting prunes in this. I was like, yeah, you just gotta trust me. It's gonna be really great. And then by the time it's all done, you have this really delicious Sauce and the cooked chicken and you can just throw it in one big pan or one big pot and then serve it right from the pot. So it's an easy dinner party.Sarah Peterson [00:24:19]:Dinner party, yeah. That sounds really good.Stephanie Hansen [00:24:22]:Do you have any, like 80s or 90s dishes that you. Not actual dishes, but things to make that you're like, oh, I. If I had to do a decades theme, what would you make?Sarah Peterson [00:24:32]:You know, let's see. So the 80s, I wasn't cooking too much, but I love.Stephanie Hansen [00:24:37]:Because you're so much younger than me.Sarah Peterson [00:24:38]:I'm not so much younger, but I was in that time of life where it was like high school. School.Stephanie Hansen [00:24:43]:Yep.Sarah Peterson [00:24:44]:Not doing a lot of entertaining or anything. I can't think of. I don't know if this is. I mean, we love Dorito. The taco salad with Doritos. I don't know if that's 80s or 90s, but like.Stephanie Hansen [00:24:56]:No, it's. I think it's 90s. And we actually talked about taco salads when we were trying to think about, like, what would be we. I couldn't think of anything of the 90s. And then my producer Michelle, like came up with a bunch of stuff. And taco salad was actually also mud pie.Sarah Peterson [00:25:14]:Yes.Stephanie Hansen [00:25:15]:So we ended up making a mud pie bar that was actually a recipe that my stepmom had. But, like, people were eating a lot of mud pie apparently in the 90s. And chocolate lava cakes.Sarah Peterson [00:25:27]:Oh my gosh. And chocolate lava cakes. Are they. They're back. I mean, I see they are back. My daughter Lucy is a big fan, so anytime we're out to eat, she's got to get a chocolate lava cake.Stephanie Hansen [00:25:36]:Have you ever made one?Sarah Peterson [00:25:38]:No, have you?Stephanie Hansen [00:25:39]:I have attempted it like three different times and it never works. I always get a delicious brownie but like getting that molten lava piece in the middle have not succeeded yet. So I didn't want to do that on camera because I was like, oh, I just don't know.Sarah Peterson [00:25:56]:So, yeah, in 90s dishes. I was just thinking of one thing that my mom has made throughout my life and is in the cookbook are Italian shells. So the big pasta shells. Yes, we ate them a lot in the 90s. We probably ate them definitely after. But just the big pasta shells loaded with Italian sausage, some torn up bread, a, you know, an egg base in there and some pasta sauce and cheese and then smothered with more sauce and cheese. That was like at every big occasion in my life.Stephanie Hansen [00:26:28]:I love it. So delicious. Well, Sarah, congratulations on the book. I'm happy to be on this journey with you, and I'm real proud of you. I think the book is beautiful, and I'm glad you're having so much success. And I can't wait till people see us make sandwich loaf on taste buds this weekend.Sarah Peterson [00:26:46]:Well, thank you. And I just have to thank you for everything, Stephanie. It's been so fun to watch your career and how you've evolved and. And done all these amazing things with your radio show, with your books, all your books and the TV show, too. It's been really fun to follow along.Stephanie Hansen [00:27:01]:Thanks. I. I had people that helped me along the way, so I feel like it's my obligation, but also my joy to help other people because, you know, I. There are things about being a freelance creator and freelance writer and cookbook writer that no one can answer for you unless they've done it. And, you know that first person that told you, like, how much they made and how long it took and what to expect for food costs and, like, those were really valuable lessons that I was so glad that I learned and that people gave me the real deal because I think that is part of, you know, some people write books for fame and fortune. Some people write them to document a historical time in their life or something that's important to them. And then some people just do it because they think it's fun. But all of it and getting, you know, the historical background about what it's going to cost and how long it's going to take, it's important information, I think, to learn before you set out on the journey.Sarah Peterson [00:28:01]:Right. And you're doing such a great service to find that information and share it with the world. So.Stephanie Hansen [00:28:07]:Yeah. And I think your story about the food stylist, too, like, people, you don't have to have a food stylist. Do the whole book. Like, you could have 10 shots or hero shots or the beginning of chapter shots. That's a great way to do.Sarah Peterson [00:28:19]:And just like spending that time with Rachel, too, for those two or three days, like, I just learned so much. So I've taken some of that experience and been able to piggyback on that and some of the photography and things that I'm doing now.Stephanie Hansen [00:28:33]:Yeah, she's really good at it. So I'm glad that Rachel was a resource for you. Her podcast, you can find it in the archives, too, of Dishing with Stephanie's Dish, because it's in there and it's a good one to listen to. So, Sarah, thanks for being with me today. Congratulations on the book. It is Dish and Tell. And where can people get the book and how do you want them toSarah Peterson [00:28:53]:follow you so they can find the book at, you know, online through the major retailers. And then if you're in the Twin Cities, it's at, like, Kowalski's and a lot of independent bookstores. It's even at Barnes and Noble. I went by and visited it this weekend at the Barnes and Noble in Roseville. I've been going around and seeing my book at different places. It's so exciting, and people can follow me. My website is vintagedishandtel.com. my social media handles are the same.Sarah Peterson [00:29:19]:Vintage, Dish and Tell. And then I have a sub stack too, which, if you can't find, just go to my website and you'll be able to link to it.Stephanie Hansen [00:29:26]:Has anyone told you that when you see your book in the wild, you're supposed to sign them?Sarah Peterson [00:29:31]:No, I've thought about that. Do you, like. Do you talk to the bookstore manager or the.Stephanie Hansen [00:29:38]:Sometimes I wouldn't. At a Barnes and Noble, I'd probably just do it. But there's a real rationale behind it, because booksellers can return books that don't sell. They can't return books that are signed.Sarah Peterson [00:29:50]:I'm gonna go sign every one I can find.Stephanie Hansen [00:29:52]:Yeah, I. Whenever I'm out and about, and if it's a small store, I will tell them, okay. But if I see it, I'm. I'll just. I go to the bookseller and I'm like, hey, I'm here and my book is here. Do you mind if I sign a couple? A lot of them have stickers and they'll put, you know, signed edition. But if I'm at, like, Barnes and Noble, I just sit there with my pen and sign them all.Sarah Peterson [00:30:11]:Oh, that's great. Yeah.Stephanie Hansen [00:30:12]:So make sure you sign them.Sarah Peterson [00:30:13]:Thanks for that. Hot tip.Stephanie Hansen [00:30:14]:Yeah, hot tip. Hot tip. All right, Sarah, thanks for joining me today.Sarah Peterson [00:30:18]:Thank you.Stephanie Hansen [00:30:18]:Okay, bye. Bye.Sarah Peterson [00:30:20]:Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss recipes for Valentine’s Day and Fat Tuesday. Other guests include pastoral counselor Kevin Prendergast on setting yourself up for a fruitful Lent, and Gary Michuta on what the Epistle of St. James has to say about treasure in heaven. Plus news, weather, sports, and more… ***** St. Thomas More Prayer Give me thy grace, good Lord,Not to long to hear of any worldly things,But that the hearing of worldly fantasies may be to me displeasant.Gladly to be thinking of God,Piteously to call for his help.To lean unto the comfort of God,Busily to labour to love him.To know my own vility and wretchedness,To humble and meeken myself under the mighty hand of God,To bewail my sins passed.For the purging of them, patiently to suffer adversity. Amen. ***** RECIPES FROM RITA: MUFFULETTA WITH OLIVE DRESSING Instructions One large loaf Italian bread, sliced into two horizontally.Vary meats and cheese to suit you. Filling: 1/2 pound each: thin sliced baked ham and provolone cheese1/4 pound thin sliced hard salamiThinly sliced tomatoesThinly sliced red or other onionsLeaf lettuce (opt) Dressing Go to taste on this. If you don’t like black olives, use Greek or green. You may wind up with dressing left over. It makes a nice spread for wraps. Ingredients Go to taste on this, tasting after it’s made.1/2 cup minced black olives2/3 cup olive oil1/3 cup red wine vinegar1-2 tablespoons minced onion1/2 cup fresh basil, finely chopped or 2 teaspoons dried1 teaspoon minced garlic1 teaspoon dried oreganoPepper to taste Instructions Whisk together dressing ingredients. (Can be made a day ahead). Set aside.Hollow out bottom loaf, leaving ½” thick sides.Hollow out top loaf, but leave sides a bit thicker.Spread dressing on inside of top and bottom loaves. Set top aside.Start layering meats, cheese, vegetables and lettuce, brushing each layer with dressing, until you run out of filling.Press each layer down really firm as you go.Press top onto sandwich, pressing down really firm, wrap and chill for 1 – 8 hours.Cut into big wedges to serve. Skewer with long toothpicks. Take the bite out of onions!Put slices in ice water for 20 minutes to several hours, then drain. ***** BONUS RECIPE: VALENTINE’S DAY SHORTBREAD COOKIE HEARTS Easily doubled. Makes up to 1-1/2 dozen, depending on size. Ingredients: 1 cup unsalted butter, room temperature3/4 cup powdered sugar1 tablespoon vanilla2 cups flour1 teaspoon baking powder1/8 teaspoon salt Instructions Preheat oven to 350.Line baking sheets with parchment paper or spray with cooking spray.Beat butter and sugar until fluffy.Add vanilla and beat until combined.Whisk together flour, baking powder and salt and add slowly to butter mixture. As soon as it’s mixed well, stop beating. Too much beating results in a tough cookie.Form dough into ball, put in plastic wrap and smoosh down to flatten. Makes rolling out easier.Refrigerate 1 hour or up to a few days to firm up.Roll out on lightly floured surface to 1/4” thick.Cut into desired shapes, re-rolling as necessary. (If you’re going to sprinkle with sugar, do it now and press down real gently to make it stick).Bake 14-17 minutes or just until edges start to turn light brown. Cookies will be a bit soft but will firm up nicely after cooling. Powdered sugar frosting with milk or water 2 cups powdered sugar3-4 tablespoons milk or water1/2 or so teaspoon vanillaFood coloring (optional) Instructions Whisk everything until you get right consistency.Add food coloring drop by drop.Extra can be stored in refrigerator and whisked at room temperature.Powdered sugar frosting with light corn syrup (more glossy and dries harder). Ingredients 3 cups powdered sugar, sifted, then measured2 tablespoons light corn syrup3-4 tablespoons milk3/4 teaspoon vanilla extractFood coloring (optional) Instructions Whisk everything until you get right consistency.Add food coloring drop by drop.Extra can be stored in refrigerator and whisked at room temperature. To frost cookies: After they cool, I like to dip the cookies face down in the icing. Carefully wiggle it around a bit so the whole top gets coated. Extra can be scraped off edges if necessary. Place on rack to dry. Or you can drizzle the icing on with a fork or whisk. It’s pretty that way too and allows some of the cookie to show on top.Let cookies sit until icing hardens completely before storing or stacking. ***** Sr. Allison Regina Gliot, author of The Light they Left Full list of guestsSee omnystudio.com/listener for privacy information.

Only 10% of Irish milk is sold in Ireland. The rest is sold mostly as powdered milk in three quarters of the countries around the world. Suzanne Campbell reports on how that ingredient is used in everything from dry roasted peanuts to shampoo.

Episode 172.2: TikTok, Powdered Milk, Best Decade to be a Kid, MTV Top 10 Videos, NFL Playoff Talk, Jack Daniels SBBP, Scott Adams, and Cumbrellas

We are back for 2026 wrapping up the holiday season, battling over resolutions in the category game, and talking the Browns firing another coach. Kaitlyn has a new random fact and then we discuss our Top 5 favorite card games of all time and give thanks to all of our friends and podcast buddies.

Powdered wigs didn't win the American Revolution... scarred knuckles did. Host Ben Thompson is joined by David Schmidt, director of The American Revolution with Ken Burns, to tell the story of Daniel Morgan - a frontier brawler who survived 500 lashes, took a musket ball through the face, and learned to fight the British in ways they couldn't understand or stop. Morgan didn't look like a Founding Father and he didn't fight like a gentleman. He hunted officers from the treeline, turned militia panic into strategy, and delivered one of the most decisive victories of the war at Cowpens. This episode strips the American Revolution down to its rawest form:  mud, blood, rifle smoke, and a man with 499 reasons to never surrender.

© Richard Buskin, 2025.Interviews with Dezo Hoffmann and Andy Neil, © Richard Buskin.

Welcome back T&J fam! We are on episode 199 and are excited to wrap up the year with our 200th episode! Today, we discuss the power of the CPAP machine and it's ability to tame the sinuses, which leads to a discussion on powdered potatoes. Then Marty discusses a struggle he has been having and how skepticism has impacted his view of Christianity. We unpack how this plays out and the possible causes of the struggles. We seek to acknowledge areas to grow in our appreciating differences while acknowledging structure is good. Josh opens up about the value he has seen in a more liturgical church style and how it has taken a while to fully appreciate this change in his life. Enjoy! tattoosandjesuspodcast@gmail.com

Sponsored by Pure Brazilian https://purebrazilian.com/account/login  https://www.instagram.com/purebrazilianhair/  Interview with Cassondra Morse   Cassondra Morse is a salon owner, master stylist, and educator with over 22 years of experience in the beauty industry. She has owned and operated Gems Salon since 2007 and has spent the past two years as an educator with Pure Brazilian, specializing in professional smoothing and hair health. Cassondra is passionate about empowering stylists through education, mentorship, and resilience within the industry.   Links: https://www.instagram.com/cassondragrace.gems/  News from TheTease.com: https://www.thetease.com/owning-the-narrative-colonial-tension-cultural-reclamation/ https://www.thetease.com/barb-thompson-on-hilary-duffs-mature-music-video-hair/   More from TheTease.com   Instagram: https://www.instagram.com/readthetease/ (readthetease) Instagram: https://www.instagram.com/volumeupbythetease/ (volumeupbythetease) Instagram: https://www.instagram.com/kellyehlers/ / (KellyEhlers) Instagram: https://www.instagram.com/eljeffreycraig/ (eljeffreycraig) Web: https://www.thetease.com (TheTease.com) Email: VolumeUp@TheTease.com   Credits: Volume Up is a Tease Media production. This episode was produced by Monica Hickey and Madeline Hickey. James Arbaje is our editor and audio engineer. Thank you to our creative team for putting together the graphics for this episode.   Thank you to the team who helped create our theme song. Show them some love and check out their other work! •Josh Landowski https://www.instagram.com/josh_landowski/

In this interview I am once again joined by Dr Nida Chenagtsang, Buddhist teacher, doctor of Tibetan Medicine, and author of “Tibetan Healing Massage”. Dr Nida reveals the Tibetan art of massage, details its unique characteristics, and shows its links to theories of typology and subtle energy. Dr Nida explains the Tibetan idea of “la” energy and how it is best guarded, details acupressure points and their proposed effects, and offers his perspective on rethinking health and spirituality. Dr Nida also gives a live demonstration of Tibetan external therapies including massage, cupping, hot compress therapy, stick therapy, and more. … Video version: https://www.guruviking.com/podcast/ep333-tibetan-healing-massage-dr-nida-chenagtsang Also available on Youtube, iTunes, & Spotify – search ‘Guru Viking Podcast'. … Topics Include: 00:00 - Intro 00:49 - About the book 02:35 - The role of external therapies in Sowa Rigpa 04:45 - Tibetan massage 07:17 - Unique characteristics of Tibetan massage 17:32 - “La” energy and the traditional Tibetan view of trauma 22:21 - How to learn Tibetan massage 23:40 - Typologies and trees 26:50 - Demonstration and explanation of Tibetan massage 34:38 - Acupressure points 36:07 - Horme method 38:57 - Tibetan cupping and stick therapies 42:33 - Benefits of Tibetan massage 44:37 - Powdered body rubbing 47:25 - What can be healed with Tibetan massage? 49:10 - Rethinking health management 50:18 - Overcoming a sedentary lifestyle … Previous episodes with Dr Nida Chenagtsang: - https://www.guruviking.com/search?q=nida To find out more about Dr Nida Chenagtsang, visit: - https://www.facebook.com/DoctorNida/ - http://www.skypressbooks.com/ … For more interviews, videos, and more visit: - https://www.guruviking.com Music ‘Deva Dasi' by Steve James

Erika's defiant escape from a formal gathering to share her survival tale by a refugee fire ignites Bennet's rage and TJ's shadowy pursuit, while TJ grapples with traitor revelations in his ranks, and Nate's flour-dusted mishap at the mill underscores fragile loyalties. Monroe-Hall's grief-stricken return to Virgis with blackshirt horrors sparks evac whispers amid fed border tensions.Based on Sara F. Hathaway's Changing Earth Series novels, this episode pulses with the raw intimacy of false peace's fatal lure: hearthside vows teetering on the edge of catastrophe, love's unyielding fire clashing against a world that devours the unwary. Immerse in rumbling earth, whip-crack tension, and whispered stands—survival's heartbeat in audio drama form. Grab merch at changingearthseries.com.Experience the visual representation at: https://www.youtube.comRuntime: 45 min | Rated: Mature (Tension, Peril) | Subscriber Extras: Behind-the-scenes lore, early release, and commercial-free episodes. Books: Start the series on Amazon—Walls of Freedom (Book 3) for the full quake-chilled immersion.Get Prepared with Our Incredible Sponsors! Survival Bags, kits, gear www.limatangosurvival.comEMP Proof Shipping Containers www.fardaycontainers.comThe Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilyPack Fresh USA www.packfreshusa.comSupport PBN with a Donation https://bit.ly/3SICxEq

Welcome to TABTA #101! The first TABTA of a whole new era. I don't feel all that different, especially cause I've gotta like dive back into work with a rigorous week, but just by numbers, it's a whole new century of episodes with 7th V! We've got episodes dropping from the listen-along, reimaginings hitting, and a desperately confused cheese-eater to share with you. Let's get into it after a message to our Heroes! —--------------------- Want more 7th Valkyrie? Check out our Patreon to become a Hero of Edara, where you can shape the future of the series, decide on merch drops and incentives, get early access to new episodes, enjoy bonus features and content, and help us hit the major checkpoints on the Path of Heroes!  https://www.patreon.com/7thvalkyrie For 7th Valkyrie Gear and Apparel: https://store.7thvalkyrie.com/ For 7th Valkyrie Artwork: https://www.instagram.com/7thvalkyrie/  

Dr. Don and Professor Ben talk about the risks from deliberately eating powdered teflon. Dr. Don - not risky

Aunties on Air: "Leaning into Learning": Gaining Knowledge & Connecting to Our Ancestors The “Leaning into Learning” series starts today! Whether you are in elementary school, college, in another place of learning, or love to learn new things- this series is for you! We are joining you with three fun-filled episodes that celebrate the amazing contributions of Wabanaki people. Today, we welcome Dwayne Tomah! In Wabanaki communities, Dwayne needs no introduction, but we want to be sure ALL our listeners know how amazing and giving our guest is. Dwayne is committed to sharing Wabanaki culture, language, and the values of our Ancestors. We will discover and learn with Dwayne while he shares the lessons embedded in Wabanaki languages that serve and heal all people.Wabanaki Words Used:Apc-oc (again in the future, parting, good-bye, farewell) https://pmportal.org/dictionary/apc-oc Topics Discussed:Dwayne Tomah - https://www.kennedy-center.org/artists/t/to-tz/dwayne-tomah/Colby College - https://www.colby.edu/Lunder Institute - https://museum.colby.edu/lunder-instituteUniversity of Maine Machias - https://machias.edu/Taproot Foundation - https://taprootfoundation.org/Powdered eggs - https://en.wikipedia.org/wiki/Powdered_eggsRoger Paul - https://umaine.edu/nativeamericanprograms/people/rogerpaul/Houlton, Maine - https://en.wikipedia.org/wiki/Houlton,_MaineJesse Walter Fewkes - https://en.wikipedia.org/wiki/Jesse_Walter_FewkesCalis, Maine - https://en.wikipedia.org/wiki/Calais,_MaineJohnson vs. Macintosh - https://en.wikipedia.org/wiki/Johnson_v._McIntoshWax Cylinder - https://en.wikipedia.org/wiki/Phonograph_cylinderJeremy Dutcher - https://jeremydutcher.com/Kingsclear First Nation - https://www.kingsclear.ca/Percy Sacobie - https://www.instagram.com/percysacobie/ Wabanaki Tribal Nations:Houlton Band of Maliseet  Houlton Band of Maliseet Indians | Littleton, ME (maliseets.net)Mi'kmaq Mi'kmaq Nation | Presque Isle, ME (micmac-nsn.gov)Passamaquoddy Tribe Indian Township  Passamaquoddy Tribe @ Indian Township | Peskotomuhkati MotahkomikukPassamaquoddy Tribe Sipayik  Sipayik Tribal Government – Sipayik (wabanaki.com)Penobscot Nation  Penobscot Nation | Departments & Info | Indian Island, Maine Special Thanks/Woliwon: Guests: Dwayne TomahProducer: Gavin AllenPodcast Team: Becky Soctomah Bailey, Macy Flanders

Hugh was cooking something up for the air this morning. When he found out the Phillies were wearing powdered blue tonight he heard the key that will turn around this series. Hugh delivers an impassioned rant about how the decision to wear powdered blue jerseys will not only get them a win tonight but turn the tide in the series!

Daily Dad Jokes (07 Oct 2025) The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view! Email Newsletter: Looking for more dad joke humor to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe! Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app. Interested in Business and Finance news? Then listen to our sister show: The Daily Business and Finance Show. Check out the website here or search "Daily Business and Finance Show" in your podcast app. Jokes sourced and curated from reddit.com/r/dadjokes. Joke credits: allnameswereusedup, Joel_Boyens, L_Dubb85, Society_Academic, Enmanuelol123, Special-Oil-7447, diamond_in_the_muff_, Masselein, UniverslBoxOfficeGuy, Mysterious-Diet9187, Man-e-questions, GiborDesign, Big_Office_4257, , blargdag, eclect0, Masselein, Upvoter_NeverDie, GirthIgnorer Subscribe to this podcast via: iHeartMedia Spotify iTunes Google Podcasts YouTube Channel Social media: Instagram Facebook Twitter TikTok Discord Interested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.com Produced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/) Learn more about your ad choices. Visit megaphone.fm/adchoices

Daily Dad Jokes (07 Oct 2025) The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view! Email Newsletter: Looking for more dad joke humor to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe! Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app. Interested in Business and Finance news? Then listen to our sister show: The Daily Business and Finance Show. Check out the website here or search "Daily Business and Finance Show" in your podcast app. Jokes sourced and curated from reddit.com/r/dadjokes. Joke credits: allnameswereusedup, Joel_Boyens, L_Dubb85, Society_Academic, Enmanuelol123, Special-Oil-7447, diamond_in_the_muff_, Masselein, UniverslBoxOfficeGuy, Mysterious-Diet9187, Man-e-questions, GiborDesign, Big_Office_4257, , blargdag, eclect0, Masselein, Upvoter_NeverDie, GirthIgnorer Subscribe to this podcast via: iHeartMedia Spotify iTunes Google Podcasts YouTube Channel Social media: Instagram Facebook Twitter TikTok Discord Interested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.com Produced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/) Learn more about your ad choices. Visit megaphone.fm/adchoices

Powdered wigs. Satin breeches. Candlelit salons.And of course: sodomy.This week we're swanning back into Georgian England (1714–1837), a century of empire, cholera, imperialism, and very flouncy coats – but also one of the gayest domestic revolutions in history.With special guest Dr. Anthony Delaney (author of Queer Georgians, out today!), we explore the LGBTQIA+ pioneers who didn't just hook up in parks or "molly houses," but built full-fledged homes, lives, and legacies together.Inside this episode:

Our resident constitutional expert Bruce Fein joins to make the case for impeaching the Supreme Court AND the President, and what we—as citizens—can do to make it happen. Then we welcome Lori Wallach of Rethink Trade to evaluate Trump's tariff policy. Are these trade deals bringing manufacturing back to the US? Or is Trump just using tariffs as a cudgel to punish countries that annoy him?Bruce Fein is a Constitutional scholar and an expert on international law. Mr. Fein was Associate Deputy Attorney General under Ronald Reagan and he is the author of Constitutional Peril: The Life and Death Struggle for Our Constitution and Democracy, and American Empire: Before the Fall.This has real consequences for you people all over the country because one of their shadow docket decisions (without explanation or hearing) briefs just very recently said that Trump can fire all these people in the IRS or the Education Department or EPA and get away with it. And, in fact, paralyze the workings of his (statutorily-established-by-Congress) Cabinet Secretary and Department…So this is devastating to your health, economic safety, environment, workplace safety, education, all kinds of things that are being ridden into the ground.Ralph NaderIn my judgment, the court has basically abandoned its role as a check on executive power…It's actually become an appendage of the executive branch. Nothing placing any kind of serious or material handcuff on what the President can do on his own. And the President is taking full advantage of that.Bruce FeinLori Wallach is a 30-year veteran of international and U.S. congressional trade battles— starting with the 1990s fights over NAFTA and WTO when she founded the “Global Trade Watch” group at Public Citizen. She is now the director of the Rethink Trade program at the American Economic Liberties Project, and a Senior Advisor to the Citizens Trade Campaign.What these guys are doing [with Trump's tariff policy] it's basically trying to build a house with just a hammer—we are against saws; we are against screwdrivers; we do not actually believe in nails, no other tools; we will just hammer a bunch of wood. And as a result, we're going to make some noise and we're definitely going to break some things, but we're not actually building a new redistributed trade system—which we could.Lori WallachBest that we can tell, the dynamic is something like: Trump is so engaged in the fun and chaos—fun (from his perspective) and chaos of throwing tariff news around like a lightning bolt that he really is not taking advice about it from people who know how you could use tariffs to try and ostensibly achieve the things he promised. He's just enjoying throwing around tariffs.Lori WallachNews 7/18/25* Last week, Elon Musk's pet AI program – Grok – began identifying itself as “MechaHitler,” and spitting out intricate rape threats and sexual fantasies directed at individuals like liberal pundit Will Stancil and now-ex X CEO Linda Yaccarino. This week, Musk rolled out Grok's new “sexy mode” which includes a visual avatar feature depicting the artificial entity as a quasi-pornographic anime-esque character who can flirt with users, per the Standard. So, naturally, the Trump Defense Department awarded xAI, the parent company behind Grok, a $200 million contract. According to CNN, “The contracts will enable the DoD to develop agentic AI workflows and use them to address critical national security challenges.” It is unclear how exactly the entity calling itself MechaHitler will accomplish that.* In local news, a special election was held in Washington DC's Ward 8 this week, seeking to replace corrupt councilmember Trayon White. White was implicated in an FBI bribery investigation and was expelled from the council in February. Yet, because of the splintered opposition, White pulled out a narrow victory on Wednesday, winning with 29.7% of the vote compared to his opponents' 24.3%, 23.7% and 22.3% respectively, per WTOP. In 2024, DC Voters approved a ballot measure to implement ranked-choice voting, which could have helped prevent this outcome, but it has yet to take effect. The DC Council could vote to expel White again more or less immediately; if not, they would likely wait for his trial to commence in January 2026.* Turning to foreign affairs, Israel has bombed the Syrian capital of Damascus, killing three and wounding 34, in strikes primarily targeting the Syrian Defense Ministry headquarters, per NPR. Israel's attack comes amid tensions between the new, post-Assad Syrian government and the Druze minority in the Southern Syrian city of Sweida. The government claims the Druze violated a ceasefire reached earlier in the week and Syrian troops responded; a new ceasefire deal has been reached and the office of interim President Ahmed al-Sharaa issued a statement reading, the “rights [of the citizens of Sweida] will always be protected and…we will not allow any party to tamper with their security or stability.” Stéphane Dujarric, spokesman for United Nations Secretary-General António Guterres, said in a statement that the U.N. chief “condemns Israel's escalatory airstrikes,” as well as reports of the Israeli military's redeployment of forces in the Golan Heights. As journalist Séamus Malekafzali notes, “Damascus is now the 4th Middle Eastern capital to be bombed by Israel in the past 6 weeks, alongside Tehran, Beirut, and Sana'a.”* In more news from Israel, the Knesset this week sought to expel Palestinian lawmaker Ayman Odeh, leader of the Hadash-Ta'al party. According to Haaretz, “The vote was triggered by a Likud lawmaker after Odeh published a social media post in January, saying that he ‘rejoices' over the release of Israeli hostages and Palestinian prisoners.” However, the motion failed to reach the 90-vote threshold, meaning Odeh will remain in the legislature. Six members of Yair Lapid's Yesh Atid party voted for the motion, but not Lapid himself. The United Torah Judaism party did not back the motion. Haaretz quotes Hassan Jabareen, an attorney, director of the Adalah Legal Center and legal counsel for Odeh, who said, “The overwhelming support for this initiative – from both the coalition and the opposition – reveals the state's intent to crush Palestinian political representation...This was not a legitimate legal process, but rather a racist, fascist incitement campaign aimed at punishing Odeh for his principled stance against occupation, oppression and Israeli violence.” Senator Bernie Sanders celebrated the failure of the motion, writing “Israel's far right tried to expel Ayman Odeh, an Arab Israeli opposition leader, from the Knesset because of his opposition to Netanyahu's war. Today, they failed. If Israel is going to be considered a democracy, it cannot expel members of parliament for their political views.” This from the Middle East Eye.* Sanders also made news this week by declaring that “Given the illegal and immoral war being waged against the Palestinian people by Netanyahu, NO Democrat should accept money from AIPAC – an organization that also helped deliver the presidency to Donald Trump,” per the Jerusalem Post. Sanders posted this statement in response to a video by Obama foreign policy advisor Ben Rhodes, who said “AIPAC is part of the constellation of forces that have delivered this country into the hands of Donald Trump…These are the wrong people to have under your tent...The kind of people that they are supporting, Bibi Netanyahu and Donald Trump, I don't want my leaders and my political party cozying up to these people.” Bernie's statement is perhaps the strongest stand taken by any American politician against AIPAC, Israel's front group in American politics and one of the biggest special interest groups in the country. AIPAC throws around eye-popping sums of money to members of both parties; to name just one example, House Minority Leader Hakeem Jeffries has accepted over $1.6 million from the group, according to Track AIPAC's Hall of Shame.* In a similar vein, last week we discussed the National Education Association's vote to suspend its ties with the Anti-Defamation League due to the ADL's shift in focus from Jewish civil rights to laundering the reputation of Israel. Since then, the ADL has sought to mobilize their allies to demand the NEA reject the vote. To this end, the ADL has sought the support of J Street, a liberal Jewish group critical of Israel, per the Forward. J Street however has rebuffed the ADL, refusing to sign the group's letter. Though they oppose the NEA resolution, J Street President Jeremy Ben-Ami issued a statement reading in part, “charges of antisemitism must not be wielded to quash legitimate criticism of Israeli policy...the NEA vote can[not] be dismissed as being driven by fringe ‘pro-Hamas' antisemitic activists.” Hopefully, more Jewish groups will follow the example of J Street and break with the Zionist orthodoxy of the ADL.* In other foreign policy news, the Guardian reports French President Macron has reached a deal with the leadership of the French “overseas territory” New Caledonia to grant the island statehood and more autonomy within the French legal system. New Caledonia is one of several UN-designated ‘non-self-governing territories.' France has exerted rule over the Pacific Island – over 10,000 miles from Paris – and its nearly 300,000 inhabitants since the 19th century. Last May, riots broke out over France's decision to grant voting rights to thousands of non-indigenous residents. This violence “claimed the lives of 14 people, [and] is estimated to have cost the territory…$2.3 bn... shaving 10% off its gross domestic product.” However, the Times reports indigenous Kanak independence activists reject the deal outright. Brenda Wanabo-Ipeze, a leader of the Co-ordination Cell for Actions on the Ground, who is currently detained in France, said, “This text was signed without us. It does not bind us.” The Times adds that, “The conservative and hard-right French opposition accused Macron of failing to ensure security in the territory. The left accused the president of imposing colonial tactics on a people who should be allowed self-determination.” It remains to be seen whether this deal will prove durable enough to weather criticism from so many angles.* Much has been made of Attorney General Pam Bondi's decision last week to not release any more information related to the Jeffrey Epstein investigation. A Department of Justice memo reads, “it is the determination of the Department of Justice and the Federal Bureau of Investigation that no further disclosure would be appropriate or warranted.” This has created a firestorm in the MAGA world, with many Trump supporters feeling betrayed as the president implied he would declassify these files if reelected. Now, Congressmen Thomas Massie and Ro Khanna have introduced the Epstein Files Transparency Act which would “force the House of Representatives to vote on the complete release of the government's files related to Jeffrey Epstein,” according to a press release from Massie's office. This resolution specifically states the files cannot “be withheld, delayed, or redacted” should they cause “embarrassment, reputational harm, or political sensitivity, including to any government official, public figure, or foreign dignitary.” The resolution is attracting support from some Republicans, but it is unclear how far this will go under Speaker Johnson, who maintains there is “no daylight between his position and that of Trump,” per the Hill. The position of congressional Republicans has been further complicated by a bombshell report in the Wall Street Journal documenting previously unknown details of the intimate relationship between the late pedophile financier and the president.* Meanwhile, the Trump administration is once again torching America's reputation abroad – this time literally. The Atlantic reports “Five months into its unprecedented dismantling of foreign-aid programs, the Trump administration has given the order to incinerate food instead of sending it to people abroad who need it. Nearly 500 metric tons of emergency food—enough to feed about 1.5 million children for a week—are set to expire tomorrow, according to current and former government employees with direct knowledge of the rations. Within weeks…the food, meant for children in Afghanistan and Pakistan, will be ash.” This cartoonishly evil decision paired with the “Big Beautiful Bill”'s provisions cutting food assistance for children in poverty, point to one inescapable conclusion: the Trump administration wants children to starve.* Finally, on the opposite end of the spectrum, Mexico News Daily reports the administration of President Claudia Sheinbaum is debuting a healthy, domestically produced and affordable staple for Mexican consumers – chocolate bars. “This ‘Chocolate de Bienestar' is part of the government's ‘Food for Well-Being' strategy, which aims to bring nutritious and affordable food options to consumers while supporting national producers, particularly those in the southern states of Tabasco and Chiapas — a region that has historically lagged behind other regions in several social and economic indicators.” The Sheinbaum administration is stressing the health benefits of chocolate, noting that, “Studies have shown that chocolate improves cardiovascular health via its antioxidants, provides energy, helps control blood pressure, improves cognitive capacity, satisfies hunger and lifts mood.” At the same time, the administration is seeking to minimize the sugar content “striking a supposedly healthier balance between natural cane sugar and the cacao itself.” This chocolate will be available in three forms:“Chocolate bar containing 50% cacao, and priced at…less than $1.Powdered chocolate with 30% cocoa, priced...$2Chocolate de mesa or tablet chocolate, with 35% cacao, priced at …$5”This has been Francesco DeSantis, with In Case You Haven't Heard. Get full access to Ralph Nader Radio Hour at www.ralphnaderradiohour.com/subscribe

Listen ad free or watch the unedited live stream. Support us on Patreon!  Become a Dougalo and get weekly bonus episodes and ad free public episodes by joining our Patreon. Join us at http://patreon.com/whosright •Breakfast Cereal: Now With 50% More Dead Worker •Powdered Milk 101 •Rest In Cocoa Puffs, Lopez Gomez •Klutzy Bank Robber Tripped To Death •No Borders. One Love. •Five People Died While Recording This Episode •Excuse Me. I Ordered Ground Up Kid, Not Chicken. •Dave Was G…. Doug Was Good. •Duff Black Wants To Go Bye Bye In The Car …And Much More!     Click here to order cookies from Macy Bakes - https://forms.gle/uKE7iNsAiibvNJ8u7 For superchat sounds, send them over to Doug at doug.whosrightpodcast@gmail.com with "superchat" in the subject line. Got burning questions for Dear Flabby? Submit them for our next episode! Head to www.whosrightpodcast.com and click on the "Dear Flabby" link to share your queries. We're eager to hear from you! Love our intro song? Check out Masticate on Spotify: https://tinyurl.com/52psn3dk (Original Who's Right Theme Song by Peter Noreika: https://open.spotify.com/artist/3wYqlhflN3lNA5N5BUgeeR)

Hello everybody! Today, it's time to make the filled donuts! We are diving into Phish's Baker's Dozen run. Listen in as we dig into the powder-covered fun that was night five, 7/26/2017. With originals and covers by Fleet Foxes, Clifton Chenier, Ween, Prince, Led Zeppelin, and Neil Young buckle up or go ahead and surrender to the flow. Also this podcast is on Youtube, go check it out!Enjoy!Thanks to ⁠⁠⁠⁠phish.net⁠⁠⁠⁠ for notes on these tracks.The music used in this episode is from ⁠⁠⁠⁠phish.in⁠⁠⁠⁠.-----Intro Music is from Sigma Oasis, 07/12/23.Outro Music is from Cities, 10/07/23.Follow us on our listening journey. Rate, review, subscribe, and share! Find out more details on our new members-only perks here - ⁠⁠⁠⁠https://www.patreon.com/PhishPhryPod⁠⁠⁠⁠.----------- Be our friends on social! We are @phishphrypod everywhere.

In this wild ride of an episode, the Podcastaways crew dives into powdered alcohol smuggling attempts, haunted Long Beach ports, overpriced cruise add-ons, and whether Dog the Bounty Hunter is lurking in Hawaii. Jen leads the charge, Trevor tries to get scattered at sea (unceremoniously), and Kennedy's Roomba collection grows dangerously sentient. Also: do you really need travel insurance? Tune in for laughs, cruise tips, and possibly a goodwill intervention.

Recorded on Thursday April 17th, 2025 at around 11:30 AM Pacific Time.

Jasmine Crockett and the gov hot wheels comment. An entire day of handing democrats talking points. Getting tired of the Whitehouse’s “frustrations”. Take action against them. Powdered eggs. See omnystudio.com/listener for privacy information.

Episode #108: Steak talks about The Alto Knights, Locked, and more. Movie of the Week: Cohen and Tate [1988]: NOT streaming like I said, but it is on MGM+ which has a free trial. https://www.amazon.com/gp/video/detail/B009HQV3R2/ref=atv_dp_share_cu_rSteak Sauce on:Twitter: https://twitter.com/SteakSauceOTGLetterboxd: https://letterboxd.com/TheSauce66/Wishlist: https://www.amazon.com/hz/wishlist/ls/1X0WC15WIJVKN?ref_=wl_shareScarecrow Show:YouTube: https://www.youtube.com/channel/UCNBuyz7UL2G_cEUTLW-zR-gFacebook: https://www.facebook.com/TheScarecrowShow#OffTheGrillPodcast #SteakSauce #TheAltoKnights #Locked

Readings: Exodus 3:1-15 | 1 Corinthians 10:1-13 | Luke 13:1-9 | Psalm 63:1-8. Preached for the Third Sunday in Lent (2025-03-23).

Brian, Blake, and Richard are back for Episode 557 of the Chasing Tone Podcast - Jack White fuzz kits and Jim Morrison is alive and well and living in Syracuse? Brian is keen to understand Richard's new found country music leanings and he and Blake school him on some artists and some fashion tips. Meanwhile a new Apple documentary promises to break open a famous music conspiracy and Richard is dumbfounded. JHS are working on something about EHX and the guys attempt to discuss it without knowing any of the facts at all. Meanwhile Jack White is muscling in on Brian's territory and he is overjoyed by this and there is a royal proclamation. Richard has bought some Martinsville approved footwear and Brian teaches him about sport mode. Brian got to hang with Jimmy Olander. The guys discuss the upcoming Van Halen release that was teased. James Corden, The Gravitass, Brian's poetry, Spinal Tap II, Powdered peanut butter...it's all in this week's Chasing Tone!We are on Patreon now too!Support the show (https://www.patreon.com/chasingtonepodcast)Awesome Course, Merch and DIY mods:https://www.guitarpedalcourse.com/https://www.wamplerdiy.com/Find us at:https://www.wamplerpedals.com/https://www.instagram.com/WamplerPedals/https://www.facebook.com/groups/wamplerfanpage/Youtube:https://www.youtube.com/channel/UCdVrg4Wl3vjIxonABn6RfWwContact us at: podcast@wamplerpedals.comSupport the show

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In hour four of the Joe Rose Show Mike Florio joins the show! Florio Spoke To Every Draft QB?! McDaniel Plans On Change?! $10 MIL Bounty On Olympic Shredder?! Who's The Best 1-2 WR Punch In The NFL?!

WEDNESDAY HR 4 Ray Traendly from TK Law. Pistachio Day Eggs

Pesach programs?! Chalav Akum feat. Ohr HaChaim and R Moshe Feinstein!!! R Ovadia argues^? Powdered milk?!! Personal Pensilvania story!! Hagbah = most Schar?!!

What's the deal with these oral peptide supplements everyone is talking about? Get ready to learn more than you wanted to know! We also discuss the good and bad when it comes to caffeine, and how to tackle weight loss struggles in your 40s. If only you had a nickel for every time Noelle said protein, am I right?!Timestamps:[1:47] Welcome[3:44] Discussion on oral peptides[22:14] Can my morning coffee really wreck that much havoc on my hormones?[36:54] I have intense work and life stress that makes my period late. How can I avoid this in the future?[47:00] I am 42 years old, in peri-menopause, and cannot lose weight. I strength train and eat clean - help!Episode Links:Article: Improved Strength Recovery and Reduced Fatigue with Suppressed Plasma Myostatin...  Article: Vicia faba Peptide Network Supplementation Does Not Differ From Milk Protein...Sponsors:Go to boncharge.com/WELLFED and use coupon code WELLFED to save 15% off any order.Go to getkion.com/wellfed to get 20% off your order. Go to organifi.com/wellfed and use code WELLFED for 20% off your order.Go to http://mdlogichealth.com/chocolate and use coupon code WELLFED for 10% off and you always get free shipping on orders of $59 or more.

We're in the middle of crossover season! Appalachian State football has a bye week but basketball is in full swing. Appalachian State women's basketball coach, Alaura Sharp, returns to BGP to give us an update of the team and what she sees for this season. 

  Hour 3 of A&G features... Trump rhetoric at rally upsets many Tim Walz is not appealing to men Gender Bending Madness!  The undecided voter See omnystudio.com/listener for privacy information.

  Hour 3 of A&G features... Trump rhetoric at rally upsets many Tim Walz is not appealing to men Gender Bending Madness!  The undecided voter See omnystudio.com/listener for privacy information.

There is a lot of noise on social media about the harms or usefulness of various supplements. Zeolite is one that is constantly under attack with information that always lacks nuance and specificity about the dosage and form of zeolite, whether its powdered, liquid or nano. While a lot of the misinformation was deconstructed in the first show with Jeff Hoyt, owner of Zeolite Labs, in this show the actual proof is provided that the right dosage and the right form of zeolite supplementation can actually lower heavy metal content in the tissues and increase vitamin and mineral status. This is contrary to what you hear about zeolite aggressively stripping your body of nutrients and leaving you worse off than when you started. My performance this year in spite of various challenges also disproves the myth that all you have to do is follow the bioenergetic approach to achieve peak health and no supplements are required. Since taking sufficient amounts of zeolite powder I have become more grounded, more mentally sound and less emotionally reactive.  About halfway through this episode we go through the past five months of my oligoscan results using spectrophotometry to measure the heavy metals present in the tissue of my hand. My aluminum has only steadily decreased since supplementing zeolite, which is made of aluminum silicate, and all other heavy metals are steadily dropping as well.  Order clean zeolite: https://www.zeolitelabs.com/?ref=7lfIRiMuacX5ju Discount code is BLACKBURN to save 10% My website: www.matt-blackburn.com Mitolife products: www.mitolife.co Music by George Henner: https://georgehenner.bandcamp.com    

The season 12 premiere – It's John's birthday; Tom returns from Texas; who killed JFK; Kevin went to EPCOT; Lindsey graduated and passed the NCLEX; John saw Morrissey over the summer; Oasis is reuniting; Tom announces that LOCPOD is going to one of Taylor Swift's Indianapolis concerts in November; Tom and Kevin attend the DNC in Chicago.

A brush with GOATness. The Barracuda People. The Wailin Jennies. Really into Procreating. Salt N Peppa and maybe some Paprika. Color Misregistration with Tom. Camptivated. Looking Pretty for Metzen. Walk Like an Ibbotson. Thank you for running over Thunder Pussy so quickly. I spent 300K for a Yak. Powdered wasps. Getting Back Into The Heroin. Vacation Exception with Tom. Alternating Recommittals with Randy and not Nicole and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

A brush with GOATness. The Barracuda People. The Wailin Jennies. Really into Procreating. Salt N Peppa and maybe some Paprika. Color Misregistration with Tom. Camptivated. Looking Pretty for Metzen. Walk Like an Ibbotson. Thank you for running over Thunder Pussy so quickly. I spent 300K for a Yak. Powdered wasps. Getting Back Into The Heroin. Vacation Exception with Tom. Alternating Recommittals with Randy and not Nicole and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

More documents that aren't about him means more chest pounding and chastising by Aaron Imholte, aka Captain Mooby of the S.S. Boooooo! Climb aboard with Patrick as we watch some of the latest Moobs there is to Moob! Johnny Krutches is on his last leg. Matt doesn't know what's going on. But did you hear about Whistin' Pete? And these documents tell a very ominous tale for our poor father slash lead character. When you wish upon a star, makes no difference who you are. Powdered snow or blackish tar, they'll come for you! Nick Rekieta and April are frothing at the mouth for the left over shards of this once-mighty local hero. Bet me they ain't! ...

cliff jumps, tire problem, del taco is a great value, large pizza is not good to eat by yourself, cheese powder might be good, i did a tornado trick, aaron kyro, im going to ride dirt bikes! 

Jenny's birthday is coming up and Falen surprises her with a gift on the podcast, the reason Jenny can't drink seltzers, how Falen's Mother's Day was, a book recommendation for anxiety, an event Jenny went to that had a purple D**do as one of the prizes, and more!  Feel free to email us anytime: jenny@kdwb.com & falen@kdwb.com

A closer look at health claims for a popular greens supplement. Plus, a new study links plant protein with healthy aging.SOURCES:AG1® Induces a Favorable Impact on Gut Microbial Structure and Functionality (MDPI)AG1® Increases Short-Chained Fatty Acid Production in the SHIME Model (MDPI)AG1® Demonstrates Superior Mineral Bioaccessibility and Bioavailability (MDPI)Dietary protein intake in midlife in relation to healthy aging (American Journal of Clinical Nutrition)______Nutrition Diva is hosted by Monica Reinagel, MS, LDN.  Transcripts are available at Simplecast.Have a nutrition question? Send an email to nutrition@quickanddirtytips.com or leave a voicemail at 443-961-6206.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find Monica's blog and other programs at Nutrition Over Easy. Nutrition Diva is a part of the Quick and Dirty Tips podcast network.  LINKS:Transcripts: https://nutrition-diva.simplecast.com/episodes/Facebook: https://www.facebook.com/QDTNutrition/Newsletter: https://www.quickanddirtytips.com/nutrition-diva-newsletterNutrition Over Easy: https://nutritionovereasy.comQuick and Dirty Tips: https://quickanddirtytipscom

Dave Ramsey & Ken Coleman answer your questions and discuss:  "How do I talk to my in-laws about retirement?" Dave's take on universal basic income, "What type of life insurance should we get?" from the blog: Common Types of Life Insurance, Explained, "Should I go back to school?" "Will I be able to retire early?" Support Our Sponsor: DreamCloud Zander Insurance PODS Moving & Storage Neighborly Have a question for the show? Call 888-825-5225 Weekdays from 2-5pm ET Here's an EveryDollar deal just for our listeners: get a 14-day free trial PLUS $15 off your first year of premium. Click the link below and start budgeting today! www.everydollar.com/TRS Want a plan for your money? Find out where to start: https://bit.ly/3cEP4n6 Listen to all The Ramsey Network podcasts: https://bit.ly/3GxiXm6 Interested in advertising on The Ramsey Show? https://ter.li/s64ye3 Ramsey Solutions Privacy Policy

Griffin's favorite sky animals! Rachel's favorite baking innovation!Music: “Money Won't Pay” by bo en and Augustus – https://open.spotify.com/album/7n6zRzTrGPIHt0kRvmWoyaWorld Central Kitchen: https://wck.org/