Podcasts about Pullman

UW beat writer Christian Caple Sports Roulette Final thoughts

Kirby Moore may be living a real-life Hollywood script.The first-year Washington State head coach grew up two hours away from Pullman, would visit spring practice with his Dad as a child and opens up his head coaching career in the Apple Cup on NBC. Talk about a dream script!He joined today's episode of THE DAWN, a limited series highlighting the re-imagined Pac-12 in a collaboration between Y-Option and the league.What's clear in our conversation is how proud he is to be leading the Cougs, has an incredible understanding of the standard at WSU, and has hit the ground running since taking over this proud program.He shared insights from mentors like Chris Petersen, Kalen DeBoer, Jeff Tedford and others, let alone what it was like growing up in the same home as the current Saints head coach, Kellen Moore.I've visited the Cougs in Pullman since he took over and can attest that his attention to detail, alignment on campus and the players' focus will have the Cougs prepared for the 2026 season that kicks off on NBC. Much love and stay steady, YogiY-Option: College Football with Yogi Roth is a reader-supported publication. Be sure to subscribe to our YouTube channel.THE DAWN debuted July 1 across the Pac-12's YouTube and Pac-12 Insider, the league's 24/7 FAST channel. The series culminates with a finale featuring never-before-seen behind-the-scenes content from the building of this new league. It drops in August, right before the season kicks off. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.y-option.com/subscribe

Michael Holloman (AKA M. Yellowbear) is an enrolled member of the Confederated Tribes of the Colville Indian Reservation, located in Northeastern Washington State. A tenured Professor in the Department of Art at Washington State University in Pullman, he discussed Abstract Expressionist legend Clyfford Still's transformative experience as co-founder of the Nespelem Art Colony.

1936 Minnesota Football Team Hotel Fire: Timothy Brown detailed an incident from 1936 where the University of Minnesota football team, coached by Bernie Beerman, experienced a hotel fire while traveling for a game against Washington. While the team was staying at the 175-room Florence Hotel in Missoula, Montana, a fire broke out at 4:00 in the morning. Because the building lacked an alarm system, a newspaper reporter discovered the smoke, prompting a manual evacuation. Although two players were initially missing, they were safely located after using a fire escape. While the team lost many personal belongings, such as watches, jewelry, and national championship charms, their game equipment remained safely on the Pullman train cars. The team traveled to Seattle and won their game 14-7, and the Minnesota company Joins later replaced the lost championship charms.The conversation is based on Tim's recent article titled: When The Gophers Played With Fire (1936)- https://www.footballarchaeology.com/p/todays-tidbit-when-the-gophers-played⏰ Timecodes ⏰00:06 The Gophers and Their Fiery Challenge02:35 The Lawrence Hotel Fire Incident04:25 The Aftermath of the Fire06:16 The Aftermath of the Fire07:16 Exploring the Depths of Football HistoryGrab a copy of our latest book, "Red Grange & Chicago Bears 1925-1926 Barnstorming Tour: 100th Anniversary Scrapbook" written by NFL Film's Chris Willis, and compiled by Darin Hayes https://amzn.to/4r8rVypDon't forget to check out and subscribe to the Pigskin Dispatch YouTube channel for additional content and the regular Football History Minute Shorts.Miss our football by the day of the year podcasts, well, don't, because they can still be found at the Pigskin Dispatch website. Do you want more football history? Test your Gridiron Knowledge, we feed you Daily with our new FREE activity, The Pigskin Trivia Drive.Grab a copy of our latest book, "Marooned," on the 1925 Pottsville Maroons NFL franchise saga.*OR* Grab a copy of our book on Western Pennsylvania football history, "World's Greatest Gridiron Team" on the 1903 Franklin All-StarsDrop us a line at PigskinDispatch@gmail .com and check out and subscribe to the Pigskin Dispatch YouTube channel.Contact us directly at PigskinDispatch@Gmail.comMiss our football by the day of the year podcasts, well, don't because they can still be found at the Pigskin Dispatch website.

On today's Labor Radio Podcast Daily: Green and Red examines retail worker safety, shoplifting, and why many grocery workers can't afford the food they sell. In labor history, Eugene V. Debs' American Railway Union boycotted Pullman cars in 1894. Quote of the day: Eugene V. Debs. @wpfwdc @AFLCIO #1u #UnionStrong #LaborRadioPod Proud founding member of the Labor Radio Podcast Network. Produced by Chris Garlock, Patrick Dixon and Harold Phillips.

Due solitudini si uniscono in una preziosa amicizia in questo film tratto dall'omonimo romanzo best seller di Shelby Van Pelt e con protagonisti Sally Field e Lewis Pullman. La prima a essere rimasta sola è Tova Sullivan, vedova che ha perso il figlio in giovane età: potrebbe andare in pensione, ma continua a lavorare all'acquario locale. Qui, un giorno arriva Cameron, giovane in cerca delle sue origini. Dopo un inizio difficile, tra i due nascerà un legame molto profondo, grazie all'intervento di un polpo altrettanto speciale.See omnystudio.com/listener for privacy information.

Due solitudini si uniscono in una preziosa amicizia in questo film tratto dall'omonimo romanzo best seller di Shelby Van Pelt e con protagonisti Sally Field e Lewis Pullman. La prima a essere rimasta sola è Tova Sullivan, vedova che ha perso il figlio in giovane età: potrebbe andare in pensione, ma continua a lavorare all'acquario locale. Qui, un giorno arriva Cameron, giovane in cerca delle sue origini. Dopo un inizio difficile, tra i due nascerà un legame molto profondo, grazie all'intervento di un polpo altrettanto speciale.See omnystudio.com/listener for privacy information.

George Pullman built his employees a sparkling company town with clean homes, parks, libraries, luxury trains, and some of the best living conditions in the country—but demanded obedience in return. When recession hit and workers rebelled against wage cuts and paternalistic control, the conflict exploded into one of the most violent labor crises in American history. Featuring Eugene V. Debs, federal troops in Chicago, luxury sleeper trains, class warfare, and a rogue alligator loose in South Chicago, this is the story of how America nearly tore itself apart over the question: can capitalism become humane without becoming authoritarian?  SUPPORT THE SHOW! Patreon.com/andrewheaton www.thepoliticalorphanage.com PayPal: andrew@mightyheaton.com Venmo: @mightyheaton

Atta Boy joins Caught On The Mike to discuss the making of their new album Silt, a record built through years of friendship, long-distance collaboration, and creative trust. In this episode, Mike sits down with Eden Brolin, Freddy Reish, Dashel Thompson, and Lewis Pullman to talk about growing up together, forming the band as teenagers, and how they've continued creating music despite being separated by thousands of miles. The conversation dives into the themes behind Silt, the evolution of their songwriting process, the inspiration behind songs like "Full Cloud," and the challenges and advantages of making music remotely. The band also reflects on revisiting old memories through "Full Cloud" video, experimenting with new sounds and textures on the record, and why their connection as friends remains the foundation of everything they create. If you're a fan of thoughtful songwriting, indie rock, and hearing the stories behind the music, you're going to enjoy this one. #AttaBoy #Silt #IndieRock #CaughtOnTheMike #MusicPodcast

FULL SHOW : Max Gawn stops by to talk all things footy ahead of the Big Freeze on Monday, apparently birds are quite prone to pleasuring themselves and Mick's all about it. We'll send someone to the Pullman on the Park, one of Mick's boys is on school camp so we'll relive some of our favourite moments and Glenn Robbins joins us in the studio to find out the good and bad things we did as a kid.Catch Mick in the Morning, with Roo, Titus & Rosie LIVE from 6-9am weekdays on 105.1 Triple M Melbourne or via the LiSTNR app. Mick In The Morning Instagram: https://www.instagram.com/molloy Triple M Melbourne Instagram: https://www.instagram.com/triplemmelb Send Us A Voice Memo: https://memo.fm/mickinthemorning/See omnystudio.com/listener for privacy information.

On this episode: the story of Pullman abstention, the first of several abstention doctrines the Supreme Court invented to let federal judges decline to decide cases that they have jurisdiction to decide. Click here for transcript. Railroad Commission of Texas v. Pullman Co.

In his first work of nonfiction, poet chaun webster blends memoir, archival research, visual poetics, and cultural criticism to trace the ways structural anti-Black violence has shaped his inheritance, and grapples with the question of how to know—and mourn—the kin he was never able to meet.webster is particularly drawn to his grandfather Reginald, who worked for years as a Pullman porter, who was denied rest while his labor enabled rest for others, and who died without receiving a pension before webster was born. Returning to the figures of Reginald and the train, webster explores the relationship between comportment and confinement, speaking in tongues in the Pentecostal church, the ancestral meeting place of dreams, his fraught relationship with his mother, and moments with his own child. Throughout, webster also reflects on nonbiological kinship, tethering his and his predecessors' lives to those of several historical Black figures—Harriet Jacobs, John Henry, Henry “Box” Brown, and Henry Dumas, a writer who was killed by New York City police while riding the subway.Attempting to exhaust the possibilities of the sentence and the grammar of anti-Blackness, webster riffs and rails on the debris within reach. Part elegy, part archival detective story, and part visual poem, Without Terminus: untraining an archive (Greywolf, 2026) is a philosophically rigorous and deeply moving text that takes us beyond the archive of loss. You can find the works chaun references during our conversation, as well as a further discussion about literary form, at the Additions to the Archive Substack. Follow chaun webster on Instagram. Subscribe, like, follow, and rate Additions to the Archive with Sullivan Summer on Instagram, Substack, and wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

In his first work of nonfiction, poet chaun webster blends memoir, archival research, visual poetics, and cultural criticism to trace the ways structural anti-Black violence has shaped his inheritance, and grapples with the question of how to know—and mourn—the kin he was never able to meet.webster is particularly drawn to his grandfather Reginald, who worked for years as a Pullman porter, who was denied rest while his labor enabled rest for others, and who died without receiving a pension before webster was born. Returning to the figures of Reginald and the train, webster explores the relationship between comportment and confinement, speaking in tongues in the Pentecostal church, the ancestral meeting place of dreams, his fraught relationship with his mother, and moments with his own child. Throughout, webster also reflects on nonbiological kinship, tethering his and his predecessors' lives to those of several historical Black figures—Harriet Jacobs, John Henry, Henry “Box” Brown, and Henry Dumas, a writer who was killed by New York City police while riding the subway.Attempting to exhaust the possibilities of the sentence and the grammar of anti-Blackness, webster riffs and rails on the debris within reach. Part elegy, part archival detective story, and part visual poem, Without Terminus: untraining an archive (Greywolf, 2026) is a philosophically rigorous and deeply moving text that takes us beyond the archive of loss. You can find the works chaun references during our conversation, as well as a further discussion about literary form, at the Additions to the Archive Substack. Follow chaun webster on Instagram. Subscribe, like, follow, and rate Additions to the Archive with Sullivan Summer on Instagram, Substack, and wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literary-studies

In his first work of nonfiction, poet chaun webster blends memoir, archival research, visual poetics, and cultural criticism to trace the ways structural anti-Black violence has shaped his inheritance, and grapples with the question of how to know—and mourn—the kin he was never able to meet.webster is particularly drawn to his grandfather Reginald, who worked for years as a Pullman porter, who was denied rest while his labor enabled rest for others, and who died without receiving a pension before webster was born. Returning to the figures of Reginald and the train, webster explores the relationship between comportment and confinement, speaking in tongues in the Pentecostal church, the ancestral meeting place of dreams, his fraught relationship with his mother, and moments with his own child. Throughout, webster also reflects on nonbiological kinship, tethering his and his predecessors' lives to those of several historical Black figures—Harriet Jacobs, John Henry, Henry “Box” Brown, and Henry Dumas, a writer who was killed by New York City police while riding the subway.Attempting to exhaust the possibilities of the sentence and the grammar of anti-Blackness, webster riffs and rails on the debris within reach. Part elegy, part archival detective story, and part visual poem, Without Terminus: untraining an archive (Greywolf, 2026) is a philosophically rigorous and deeply moving text that takes us beyond the archive of loss. You can find the works chaun references during our conversation, as well as a further discussion about literary form, at the Additions to the Archive Substack. Follow chaun webster on Instagram. Subscribe, like, follow, and rate Additions to the Archive with Sullivan Summer on Instagram, Substack, and wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

In his first work of nonfiction, poet chaun webster blends memoir, archival research, visual poetics, and cultural criticism to trace the ways structural anti-Black violence has shaped his inheritance, and grapples with the question of how to know—and mourn—the kin he was never able to meet.webster is particularly drawn to his grandfather Reginald, who worked for years as a Pullman porter, who was denied rest while his labor enabled rest for others, and who died without receiving a pension before webster was born. Returning to the figures of Reginald and the train, webster explores the relationship between comportment and confinement, speaking in tongues in the Pentecostal church, the ancestral meeting place of dreams, his fraught relationship with his mother, and moments with his own child. Throughout, webster also reflects on nonbiological kinship, tethering his and his predecessors' lives to those of several historical Black figures—Harriet Jacobs, John Henry, Henry “Box” Brown, and Henry Dumas, a writer who was killed by New York City police while riding the subway.Attempting to exhaust the possibilities of the sentence and the grammar of anti-Blackness, webster riffs and rails on the debris within reach. Part elegy, part archival detective story, and part visual poem, Without Terminus: untraining an archive (Greywolf, 2026) is a philosophically rigorous and deeply moving text that takes us beyond the archive of loss. You can find the works chaun references during our conversation, as well as a further discussion about literary form, at the Additions to the Archive Substack. Follow chaun webster on Instagram. Subscribe, like, follow, and rate Additions to the Archive with Sullivan Summer on Instagram, Substack, and wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/poetry

Whether or not you call yourself religious, there's no denying that religion has an impact on society across the continents. And there is no faith more dominant than Christianity in the United States today. Washington State University professor and historian Matthew A. Sutton can show you just exactly how evangelical Christianity entwines itself with all aspects of the country. Drawing from his book, Chosen Land: How Christianity Made America and Americans Remade Christianity, Sutton chronicles Christians' five-hundred-year endeavor to turn the U.S. into their version of the kingdom of God. In the centuries after Christianity first arrived on American shores, colonizers (and the colonized) practiced many varieties of the faith. Throughout the nation's history, Christianity has maintained influence and power through new and evolving strains of its faith. As U.S. Christianity has fractured and adapted to changing times, the religion has shaped everything from the promise of Manifest Destiny to Ronald Reagan's approach to the Cold War, the rise of the Southern Lost Cause narrative, to the triumphs of the Civil Rights Movement. Through Sutton's research, he explains how faith affects human behavior, which ultimately shapes the world we make. Tracing the faith's major figures and currents, Sutton pinpoints how U.S. Christianity — always both steadfast and precarious — lives at the center of the nation's shared history. Matthew Avery Sutton is the Claudius O. and Mary Johnson Distinguished Professor and department chair in History at Washington State University. He is the author of five other books on the history of American Christianity, including Double Crossed and American Apocalypse, and the recipient of a Guggenheim fellowship. He lives in Pullman, Washington. Bill Radke hosts Week In Review at KUOW. Before that, he created and hosted the NPR humor show Rewind and hosted the Marketplace Morning Report, covering the day's national/international business news. He's been a KUOW reporter, news director, and interview host; also, a stand-up comedian and Seattle P-I newspaper columnist. Buy the Book Chosen Land: How Christianity Made America and Americans Remade Christianity Third Place Books  

It's been 30 years since Philip Pullman's The Golden Compass arrived on U.S. shores. The award-winning British fantasy classic tells the story of Lyra, a precocious and rebellious pre-adolescent girl who is abandoned to be raised as an orphan at Oxford University. Lyra's world is populated by animal companions known as demons, a religious organization called the Magisterium and a mysterious substance called dust. Pullman's novel spawned two trilogies, a movie, and a TV series. In today's episode, the author speaks with Here & Now's Indira Lakshmanan about how he developed the idea for Lyra, demons and Dust.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedaySee pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

On today's Daily Puck Drop, Jason “Puck” Puckett and the Go-2-Guy Jim Moore, who is from the side of the road in Oregon in a U-Haul driving back from Pullman following his twin boys graduation from WSU.  They talk about his boys graduating, missing them watching sports, Puck's weekend of baseball , another disappointing Mariners series, struggles of Cal Raleigh, Dan Wilson pulling Logan Gilbert early and the absurdity of NFL schedule release day. Bill Krueger, “Old School Baseball”   and Puck recap the past week of Mariners baseball and why they continue to struggle against left handers, why Cal is struggling, and why is Dan Wilson pulling Logan Gilbert after 86 pitches?“On This Day…”    A birthday celebration for a Seattle sports icon Puck wraps up with, “Hey, what the Puck!?” Bad message from the NBA on Victor Wembenyama. (1:00) Puck and Jim (36:22) Bill Krueger (58:41 ) “On this Day…”  (1:02:55) “Hey, What the Puck!?”

On this day, 11 May 1894, the Pullman railroad strike began in Chicago following the firing of three workers the previous day, called by Eugene Debs' American Railroad Union (ARU).A month after it began, 400 ARU delegates from around the country met, and in defiance of Debs and their leadership agreed to boycott all Pullman railroad cars across the country in support of the workers in Chicago. The boycott began on June 26, when switchmen in Chicago refused to switch Pullman cars, and were fired. Their colleagues then walked out in their support.The strike then spread down various railroads until soon all 26 roads out of Chicago were stopped, as were all of the transcontinental lines which carried Pullman cars. At its peak it was the biggest strike in US history to date, involving over 250,000 rail workers across 27 states and territories. That said, the union weakened its base of support by refusing to admit Black members, which enabled employers to hire some Black workers as strikebreakers. Despite this, some Black workers helped strikers blockade train tracks around Chicago.Then the US government intervened, granting an injunction against all strike activities across the country, and brought in federal troops. Thousands of US soldiers joined state militia and deputy marshals paid by the rail companies to attack the workers, shooting dozens. Still, the workers fought back, and workers around the country organised to call a general strike to force Pullman into arbitration. But these efforts were blocked by union leaders and eventually repression broke the strike.This book tells its story, and that of other mass strikes in the US: https://shop.workingclasshistory.com/products/strike-jeremy-brecherOur work is only possible because of support from you, our listeners on patreon. If you appreciate our work, please join us and access exclusive content and benefits at patreon.com/workingclasshistory.See all of our anniversaries each day, alongside sources and maps on the On This Day section of our Stories app: stories.workingclasshistory.com/date/todayBrowse all Stories by Date here on the Date index: https://stories.workingclasshistory.com/dateCheck out our Map of historical Stories: https://map.workingclasshistory.comCheck out books, posters, clothing and more in our online store, here: https://shop.workingclasshistory.comIf you enjoy this podcast, make sure to check out our flagship longform podcast, Working Class History

It's a legend-laden episode of The Interviews this week, folks, as Chris Hewitt sits down in person with James Cameron to talk about his new, unexpected venture as co-director of eye popping 3D concert movie, Billie Eilish: Hit Me Hard And Soft — The Tour Live In 3D, and then the great Guillermo del Toro, with the Mexican director coming to town to receive the BFI Fellowship and launch a season of his films at the BFI Southbank. That is an excerpt from a longer del Toro interview which will be up on its own next week, but this should whet your whistle as they talk about del Toro's British cultural connections, his approach to writing, his penchant for collecting, and more. Finally, Sally Field and Lewis Pullman, the stars of new Netflix movie Remarkably Bright Creatures, Zoom in for a spirited chat with Chris. Enjoy!

Goldie Hawn joins to celebrate her new children's book The After School Kindness Crew. Also, dating expert Devyn Simone returns for Relationship Court. Plus, Lewis Pullman drops by to discuss starring as an aquarium cleaner in Remarkably Bright Creatures. And, NBC's Morgan Radford shares the story behind the novel Now Then, inspired by her mother's hidden past during the Cuban Revolution. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Members of Congress from Washington state are almost unified in their condemnation of the Iran war, which passed the two-month mark this week. But the two House Republicans on the east side have been supportive of President Trump’s decision to strike Iran starting Feb. 28th. One of them is Rep. Michael Baumgartner, a Republican representing Washington's 5th Congressional District. Baumgartner has been a vocal champion of the war, calling it “important and necessary.” Guest: Rep. Michael Baumgartner, a Republican who represents Washington’s 5th Congressional District, which includes Spokane, Walla Walla, and Pullman. Related links: Washington lawmakers react to U.S. attacks on Iran | KREM 2 Trump threatened to wipe out Iran. Here’s how WA lawmakers responded | The Seattle Times Rep. Michael Baumgartner on U.S. Strategy in War With Iran | Video | C-SPAN Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to kuow.org/donate/soundsidenotes Soundside is a production of KUOW in Seattle, a proud member of the NPR Network.See omnystudio.com/listener for privacy information.

Two men were killed after a shooting on Chicago's Far South Side ended with a car crashing into a tree late Sunday night, police said.

Iowa State University historian Simon Cordery talks about his recently published biography of Albert Pullman with Hagley's Ben Spohn. From the publisher: “Simon Cordery's Gilded Age Entrepreneur illuminates the fascinating and chaotic business world of Albert Pullman. The influential but little-known older brother of George Pullman and the craftsman of the family, Albert designed the first luxurious Pullman railroad cars and hosted promotional trips to show them off. In those heady early days, he met national business and political leaders and hired the first Pullman porters. “Albert and George made a formidable team, but as the Pullman Company grew, Albert's role shrank. He turned to his own investment portfolio, often with disastrous results. Beginning with the industrial laundry that cleaned sleeping-car linens, Albert appeared before the Supreme Court after a catastrophic insurance investment, ran afoul of federal banking regulations, and failed in an attempt to corner wheat futures. With evermore unsuccessful speculations, Albert was tempted by extralegal land sales and entered the silver-mining game. Finally, his own family in crisis and his relationship with George shattered, Albert Pullman launched into one last round of adventurous investments with mixed results. “Gilded Age Entrepreneur demonstrates that Albert Pullman embodied the small-time investors who were legion after the Civil War. From banking and insurance to manufacturing and mining, a host of hopeful dreamers like Albert Pullman fueled the circulation of capital by forging political connections, creating and losing businesses, issuing shares, and longing for profit.” For more Hagley History Hangouts, and more information on the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, visit us online at hagley.org.

Two men were killed after a shooting on Chicago's Far South Side ended with a car crashing into a tree late Sunday night, police said.

Two men were killed after a shooting on Chicago's Far South Side ended with a car crashing into a tree late Sunday night, police said.

Links Spider League on Late Night: Tim Robinson, Brooks Wheelan and Zach Kanin Talk Battle of the Spiders - YouTube Do By Friday Fiverr Songs I Think You Should Leave - Hot Dog Car I Think You Should Leave - Brian's Hat Adventure Time - Card Wars Jeff Foxworthy - You Might Be A Redneck If...(1993)(Music City Tonight 720p) - YouTube 45 Seconds with Fouracres - SNL UK "You're Not Our Natural Born Son" Opening of The Jerk - YouTube Lucia Keskin (Chi WIth A C): Tiny things and boiled pasta | Off Menu Podcast - YouTube Taskmaster Shorts Chris Fleming on Conan O'Brien Needs A Friend - YouTube Chris Fleming “Lightly Toasts” Seth in His Comedy Special; Reenacts Their New England Upbringings - YouTube Chris Fleming on Nightmare Stand-Up Gig, Jacob Elordi Kissing Jimmy & Being in a Super Bowl Ad - YouTube Chris Fleming and Drew Barrymore Share a Kiss in Wacky Game of Bingo! | The Drew Barrymore Show - YouTube Chris Fleming: Showpig  Chris Fleming: Hell | Peacock Chris Fleming: Live at the Palace | HBO Max The Roches - Hammond Song - YouTube The Roches (1979 album) The Testament of Ann Lee Sybil (Schreiber book) - Wikipedia Sybil (1976 film) - Wikipedia Dissociative identity disorder Songs from the Big Chair — Tears for Fears God's eye (craft) Sand mandala Bill Paxton Bill Pullman Paxton or Pullman?

Chuck Miller | Southeastern Railway Museum  The Southeastern Railway Museum (SRM) occupies a 35-acre site in Duluth, Georgia, in northeast suburban Atlanta. We've been on our current site since 1999. In operation since 1970, SRM features more than 90 items of rolling stock including historic Pullman cars, classic diesel & steam locomotives, freight cars, even […]

Tonight's edition features new music from Prymek & Sage, the Wolfgang Muthspiel Chamber Trio, John Beltran, Kayla Pichichero, Pullman, and much more!

KTIK NFL DRAFT PARTY IS APRIL 23 AT BURGER N' BREW ON STATE STREET - A $1,000 PRIZE PACKAGE FOR ONE LUCKY WINNER ... Who's the top athletic star on the Boise State campus - is the athletic department starless for the first time in 25+ years (does Jeramiah Dickey or Spencer Danielson count?), Bob talks to DL Roman Caywood about spring camp progress in Bronco Focus, Washington State reporter on the impact new football coach Kirby Moore is making in Pullman, our NFL Draft position series focuses on RBs (Jeremiyah Love!!), Boise State Esports coach Doc Haskell on winning a seventh national championship See omnystudio.com/listener for privacy information.

KTIK NFL DRAFT PARTY IS APRIL 23 AT BURGER N' BREW ON STATE STREET - A $1,000 PRIZE PACKAGE FOR ONE LUCKY WINNER ... Who's the top athletic star on the Boise State campus - is the athletic department starless for the first time in 25+ years (does Jeramiah Dickey or Spencer Danielson count?), Bob talks to DL Roman Caywood about spring camp progress in Bronco Focus, Washington State reporter on the impact new football coach Kirby Moore is making in Pullman, our NFL Draft position series focuses on RBs (Jeremiyah Love!!), Boise State Esports coach Doc Haskell on winning a seventh national championship See omnystudio.com/listener for privacy information.

Beautify Pullman was never just about beautification—it was about connection, restoration, and the quiet power of showing up. Founded in 2020 to bring people together around meaningful change, the organization continues to transform both spaces and lives. Patty brings us inside that movement, where every project tells a story of belonging.Featured in 'The Healing Edition' of AwareNow Magazine: www.awarenowmagazine.comGuest: Patty ConwayHost: Allié McGuireMusic by: DaniHaDaniProduced by: AwareNow Media

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

John Canzano talks about the NCAA Tournament national title game, one shining moment, the high-wire act at Oregon State and Washington State, and more. Support today's sponsor -- ByTheWall.com Subscribe to this podcast. Read JohnCanzano.com

Ryan Goodman grew up on a cattle ranch in Arkansas, studied beef cattle science at Oklahoma State University, and now manages WSU's beef cattle research program as Beef Cattle Operations Manager in Pullman, Washington, where he also teaches hands-on lab courses to the next generation of pre-veterinary students. Online, he goes by @BeefRunner. He also runs a lot of 100-mile races. In this conversation, Zoë and Brendan talk with Ryan about what six weeks of calving season: sleepless, high-stakes, completely indifferent to your training plan, taught him about finishing a hundred-miler, and why "one thing at a time" works as well in the Crazy Mountains of Montana as it does on a ranch at 2 a.m. They get into the complicated but more negotiable than you'd think relationship between ranchers and trail runners, the farm-versus-ranch distinction (I-35 is the line, roughly), why the heifers following you on BLM trail are curious not threatening, and Red Dirt music as the ultrarunning soundtrack you didn't know you needed. Also: cow tipping, the correct post-ultra meal, and whether Pullman counts as a town. This week's featured race is Mujeres and Marigolds, a women's only event with a 5k, 10k, 25k, 50k, and 100k relay! Thanks to TrailCon for supporting the podcast. Register now to attend!

The 144-year-old Greenstone United Methodist Church was awarded a 1-million-dollar grant by the city in 2021. The SUN-TIMES reports another 200-thousand-dollars in funding by the city was approved last year. The engineering firm doing the work says restoration of the landmark church's 92-foot tall bell tower could be completed by this December.

The 144-year-old Greenstone United Methodist Church was awarded a 1-million-dollar grant by the city in 2021. The SUN-TIMES reports another 200-thousand-dollars in funding by the city was approved last year. The engineering firm doing the work says restoration of the landmark church's 92-foot tall bell tower could be completed by this December.

Amy Klein (of AK and The Hallucinations and former guitarist of Titus Andronicus) joins me for an emotionally cathartic conversation about season 1 of Heated Rivalry and our personal soundtrack wishlists for season 2. Topics include love letters to fanfiction, the inherent grief and woundedness of desire, Carl Jung's theory of the shadow self, and engaging with the erotic as a deeply female and spiritual source through the writings of Anne Carson and Audre Lorde. ✨KEEP UP TO DATE WITH AMY KLEIN ✨Web: http://www.amykleinmusic.comInstagram: https://www.instagram.com/akandthehallucinations/Linktree: https://linktr.ee/amyrebeccakleinSpotify: https://open.spotify.com/artist/3eRMQoarXLl60uC8Bi6BJL?si=wg_KQD1RSpGbAwmUIcyv_w ✨ SEASON 2 SOUNDTRACK WISHLIST ✨ https://open.spotify.com/playlist/5rxyGRdaf22e7YCoBwg5qh✨ SOURCES & WORKS REFERENCED ✨Aya, Maxine. “two souls become one: analyzing heated rivalry's original soundtrack.” Maxine Aya Writes, 18 Jan. 2026, https://www.maxineayawrites.com/blog/two-souls-become-one.Berger, John. “Another Side of Desire.” Hold Everything Dear: Dispatches on Survival and Resistance, Verso Books, 2007, pp. 126, 2 Mar. 2026. Carson, Anne. “Finding The Edge.” Eros The Bittersweet, Princeton University Press, 1986, pp. 30, 2 Mar. 2026. Cultured Mag. “@connorstorrieofficial has a PSA for the Internet…” Instagram, 20 Feb. 2026, https://www.instagram.com/reel/DU_w0O_iRzk/.Derrida, Jacques. "Wears and Tears (Tableau of an ageless world).” Spectres of Marx, Éditions Galilée, 1993, pp. 51, 2 Mar. 2026. Fell, Erin. “‘Heated Rivalry' Composer Peter Peter on His Debut Scoring Effort: “Pretty Insane, Especially for a First Gig.” Variety, 6 Feb. 2026, https://www.hollywoodreporter.com/tv/tv-features/peter-peter-heated-rivalry-composer-interview-1236496036/. Gibson, Erin. “Heated Rivalry - Ep 2.” Attitudes, 29 Jan. 2026, https://www.patreon.com/posts/149341967?collection=1942480.Glitch Gestalt Girl. “Heated Rivalry's cinematography challenges how film language is allowed to look at men.” Instagram, 19 Feb. 2026, https://www.instagram.com/reel/DU8blSbjT6L/. Jung, Carl. Chapter. Man and His Symbols, Doubleday, 1964, 2 Mar. 2026. Jung, E. Alex. “Girls Who Love Boys Who Love Boys.” New York Magazine, 23 Feb. 2026, https://www.vulture.com/article/heated-rivalry-fujoshi-fan-fiction.html.King, Gayle.” Heated Rivalry" producers on show's popularity and what to know about its second season.” CBS Mornings, 26 Feb. 2026, https://youtu.be/2MAayneb5lw?si=jj84gv-67r9W2kaG. Lorde, Audre. “Uses of the Erotic.” Sister Outsider, Crossing Press, 1984, pp.54-56, 2 Mar. 2026. Machado, Carmen Maria. In the Dream House, Graywolf Press, 2019, pp. 68, 2 Mar. 2026. Mazza, Angelina. “Sorry, the “Heated Rivalry” gay Marvel fanfic origin story isn't true.” Salon, 6 Dec. 2025, https://www.salon.com/2025/12/06/heated-rivalry-gay-marvel-fanfic-rachel-reid/ Melchor, Traci. “Heated Rivalry' creator wants show to be synonymous with "horny joy" | Jacob Tierney Interview.” Etalk, 12 Dec. 2025, https://youtu.be/1Tec_LsHueY?si=hVGsO-MluOqNc627.Plato. The Symposium. Translated by Christopher Gill, Penguin Classics, 2003, 2 Mar. 2026. Princiotti, Nora. “The Perfect ‘O.C.' Soundtrack Made Indie Music Mainstream.” The Ringer, 3 Aug. 2023, https://www.theringer.com/2023/08/03/tv/20th-anniversary-of-the-oc-music-soundtrack-rooney-death-cab-for-cutie.Pullman, Philip. The Golden Compass, Knopf Books for Young Readers, 1996, 2 Mar. 2026. Reid, Rachel. Heated Rivalry, Harlequin Enterprises, 2019, 2 Mar. 2026. Saturday Night Live. “Stripper.” NBC, 1 Mar. 2026, https://youtu.be/uJAIEym5FvM?si=OVUAXpJrwinQ4MV1.Shaped by the Flow. “This isn't consent education.” Instagram, 8 Jan. 2026, https://www.instagram.com/reel/DTQOn39CAnA/. Sim, Bernardo. “Heated Rivalry: Hudson thought Connor would 'pin me down and f— me' in audition.” Out Magazine, 29, Nov. 2025. https://www.out.com/gay-tv-shows/heated-rivalry-connor-storrie-hudson-williams-interview.

Gareth and Gary are back and excited to kick off Season 6 of Dishing It Out with a seriously special guest, newly crowned Michelin star chef Angelo Vagiotis of The Pullman at Glenlo Abbey.Angelo shares the remarkable journey from the ultra-lux world of fine dining at Terre in Castlemartyr, to transforming a 1920s Orient Express carriage into Galway's latest Michelin-starred destination. He opens up about the pressure and sacrifice behind chasing stars, building a new team, culture and relationship with long-time Pullman regulars, and why Ireland now feels like home. You'll also hear about his time with Clare Smyth at Restaurant Gordon Ramsay, opening a tiny Paris kitchen that became France's Restaurant of the Year, and his very globe-trotting “last meal on earth”.IWe team up with Nespresso for our Dish of the Week, where Gareth serves up a no-fuss tiramisu featuring Nespresso espresso and a twist. Then it's on to your Culinary Conundrums, where the lads tackle cottage cheese and what to cook for 20+ guests at a party. Keep those questions coming to food@goloudnow.com.

On this BONUS EPISODE of CASCADE OF HISTORY, Feliks Banel speaks Jim Providenza, co-author (with the late Mike McLaughlin) of "Life Along The Tracks: Candid Stories From A Career Railroader." The book was published in March 2026 by the Basalt Books imprint of WSU Press in Pullman, Washington. "Life Along The Tracks: Candid Stories From A Career Railroader" is a collection of first-person anecdotes originally written by Mike McLaughlin about his decades working on railroads in the Northwest, the Mountain West and in other parts of the United States. McLaughlin was born in Seattle in the 1930s and passed away in 2012. His friend Jim Providenza made it a labor of love to edit Mike's work, gather photos and commission maps from their mutual friend Dave Clemens. The result is a highly readable, well-illustrated book unlike just about any other recent title devoted to railroad history. For more information about "Life Along The Tracks" from Basalt Books/WSU Press: https://wsupress.wsu.edu/product/life-along-the-tracks/ Links to more information as well as images related to most topics discussed on the show are often available at the CASCADE OF HISTORY Facebook page - we will also post information here about Jim Providenza's upcoming author appearances: http://www.facebook.com/groups/cascadeofhistory CASCADE OF HISTORY is broadcast LIVE most Sunday nights at 8pm Pacific Time via flagship station SPACE 101.1 FM in Seattle and gallantly streams everywhere via www.space101fm.org. The radio station broadcasts from studios at historic Magnuson Park – located in the former Master-at-Arms' quarters in the old Sand Point Naval Air Station - on the shores of Lake Washington in Seattle. Subscribe to the CASCADE OF HISTORY podcast via most podcast platforms and never miss regular weekly episodes of Sunday night broadcasts as well as frequent bonus episodes. "LIKE" the Cascade of History Facebook page and get updates and other stories throughout the week, and advance notice of live remote broadcasts taking place in your part of the Old Oregon Country.

In this episode, we welcome back Dr. Priyadarshini "Priya" Basu of Washington State University to discuss two major topics shaping the future of beekeeping: the upcoming COLOSS North America meeting and the evolving science of honey bee nutrition. COLOSS (Prevention of Colony Losses) is an international nonprofit network of more than 2,000 honey bee researchers across 113 countries. For the first time, a multi–task force North American meeting will be held June 6–12 at Washington State University in Pullman. The event will bring together researchers, beekeepers, veterinarians, inspectors, and growers to discuss nutrition, pathogens, pesticides, climate change, and landscape impacts on honey bee health. Workshops, tours, and hands-on sessions will provide practical learning opportunities for attendees at all levels. Priya also shares updates from her lab's nutrition research, including pollen landscape mapping across North America, micronutrient analysis, supplemental forage strategies, and how nutrition interacts with stressors like pesticides and disease. The discussion covers practical considerations for trapping and storing pollen, differences between pollen substitutes and supplements, winter feeding strategies, and how nutrition influences brood production and colony resilience. This episode connects cutting-edge research directly to real-world beekeeping decisions — from hobbyists to commercial operations. Websites from the episode and others we recommend: COLOSS: https://coloss.org  COLOSS Conference: https://bees.wsu.edu/event/coloss-north-america-2026/ Project Apis m. (PAm): https://www.projectapism.org Honey Bee Health Coalition: https://honeybeehealthcoalition.org The National Honey Board: https://honey.com Honey Bee Obscura Podcast: https://honeybeeobscura.com   Copyright © 2026 by Growing Planet Media, LLC     ______________ Betterbee is the presenting sponsor of Beekeeping Today Podcast. Betterbee's mission is to support every beekeeper with excellent customer service, continued education and quality equipment. From their colorful and informative catalog to their support of beekeeper educational activities, including this podcast series, Betterbee truly is Beekeepers Serving Beekeepers. See for yourself at www.betterbee.com This episode is brought to you by Global Patties! Global offers a variety of standard and custom patties. Visit them today at http://globalpatties.com and let them know you appreciate them sponsoring this episode!  As a beekeeper, you want products that benefit you and your bees. When you choose Premier Bee Products, you choose hive components that are healthier for bees and more productive for you. Because we believe that in beekeeping, details make all the difference. Premier Bee Products: Better for bees. Better for beekeepers. Use promo code PODCAST for 10% off your next online order. APIS Tactical is a beekeeping brand focused on innovation. We create a wide range of gear for beekeepers of all types—whether you're managing a few hives or working bees every day. We combine science and artistry to create purposeful, hardworking gear. We're here to help you care for your bees with confidence, so you can focus on what matters most—your hive. Thanks to Strong Microbials for their support of Beekeeping Today Podcast. Find out more about their line of probiotics in our Season 3, Episode 12 episode and from their website: https://www.strongmicrobials.com HiveIQ is revolutionizing the way beekeepers manage their colonies with innovative, insulated hive systems designed for maximum colony health and efficiency. Their hives maintain stable temperatures year-round, reduce stress on the bees, and are built to last using durable, lightweight materials. Whether you're managing two hives or two hundred, HiveIQ's smart design helps your bees thrive while saving you time and effort. Learn more at HiveIQ.com. Thanks for Northern Bee Books for their support. Northern Bee Books is the publisher of bee books available worldwide from their website or from Amazon and bookstores everywhere. They are also the publishers of The Beekeepers Quarterly and Natural Bee Husbandry. _______________ We hope you enjoy this podcast and welcome your questions and comments in the show notes of this episode or: questions@beekeepingtodaypodcast.com Thank you for listening!  Podcast music: Be Strong by Young Presidents; Epilogue by Musicalman; Faraday by BeGun; Walking in Paris by Studio Le Bus; A Fresh New Start by Pete Morse; Wedding Day by Boomer; Christmas Avenue by Immersive Music; Red Jack Blues by Daniel Hart; Bolero de la Fontero  by Rimsky Music; Perfect Sky by Graceful Movement; Original guitar background instrumental by Jeff Ott. Beekeeping Today Podcast is an audio production of Growing Planet Media, LLC ** As an Amazon Associate, we may earn a commission from qualifying purchases Copyright © 2026 by Growing Planet Media, LLC

The Katherine Massey Book Club @ The C.O.W.S. hosts the debut study session on the late Dr. Colin Anthony Beckles' PanAfrican Sites of Resistance: Black Bookstores and The Struggle To Re-Present Black Identity. This 1995 dissertation is the first time in the illustrious 14 year history of The Katherine Massey Book Club that we will read a non-book. Dr. Beckles conducted an extraordinary amount of research and produced several reports documenting the import of black bookstores and the intense Racism targeting them. Having just completed Char Adams' Black-Owned: The Revolutionary Life of the Black Bookstore, Gus concluded the text willfully excluded Dr. Frances Cress Welsing and Neely Fuller Jr. to stress anti-sexual behavior and to practice black misandry. Reading Dr. Beckles' - who is briefly mentioned in Adams' work, dissertation is the corrective to Black-Owned. Sadly, our narrator made Gus aware that Dr. Beckles died from a reported suicide in 1999 at the age of 34. He was a professor at Washington State University in Pullman, WA - where black people constitute less than 2% of the population. #COINTELPRO #TheCOWS17Years INVEST in The COWS – http://paypal.me/TheCOWS Cash App: https://cash.app/$TheCOWS CALL IN NUMBER: 720.716.7300 CODE 564943#

Louis Jones is a keeper— working as a Field Archivist at the Reuther Library at Wayne State University in Detroit, he cares for the largest labor archive in North America. Home to numerous union and labor collections from around the country, the Reuther Library also actively collects material documenting Detroit's civil rights movement, women's struggles in the workplace, the LGBTQ Archive of Detroit and more.Born in New York City, the grandson of a Pullman porter, Jones takes us through the archives with stories of the United Auto Workers, Cesar Chavez, Utah Phillips, A. Philip Randolph, the Civil Rights Movement, the 1967 Detroit uprising, and how archivists are examining and re-imagining their roles in the midst of Covid-19 and the Black Lives Matter movement.Special thanks to the Reuther Library at Wayne State University, Detroit, Michigan; Nancy Beaumont and the Society of American Archivists (SAA); Paulina Hartono; The National Endowment for the Humanities; and supporters of The Kitchen Sisters Productions.Produced by The Kitchen Sisters (Nikki Silva & Davia Nelson) with Nathan Dalton and Brandi Howell. The Kitchen Sisters Present is part of Radiotopia from PRX.

In the United States, the stoicism and importance of the “working class” is part of the national myth. The term is often used to conjure the contributions and challenges of the white working class – and this obscures the ways in which Black workers built institutions like the railroads and universities – but also how they transformed unions, changed public policy, and established community.  In Black Folk: The Roots of the Black Working Class (LIveright, 2023), Dr. Blair LM Kelley restores the Black working class to the center of the American story by interrogating the lives of laundresses, Pullman porters, domestic maids, and postal workers. The book is both a personal journey and a history of Black labor in the United States from enslavement to the present day with a focus on a critical era: after Southern Emancipation to the early 20th century, when the first generations of Black working people carved out a world for themselves. Dr. Kelley captures the character of the lives of Black workers not only as laborers, activists, or members of a class but as individuals whose daily experiences mattered – to themselves, to their communities, and to “the nation at large, even as it denied their importance.” As she weaves together rich oral histories, memoirs, photographs, and secondary sources, she shows how Black workers of all genders were “intertwined with the future of Black freedom, Black citizenship, and the establishment of civil rights for Black Americans.” She demonstrates how her own family's experiences mirrors this wider history of the Black working class – sometimes in ways that she herself did not realize before writing the book. Even as the book confronts violence, poor working conditions, and a government that often legislated to protect the interests of white workers and consumers, Black Folk celebrates the ways in which Black people “built and rebuilt vital spaces of resistance, grounded in the secrets that they knew about themselves, about their community, their dignity, and their survival.” Black Folk looks back but also forward. In examining the labor and challenges of individuals, Dr. Kelley sheds light on reparations and suggests that Amazon package processing centers, supermarkets, and nursing homes can be spaces of resistance and labor activism in the 21st century. Dr. Blair LM Kelley is the Joel R. Williamson Distinguished Professor of Southern Studies at the University of North Carolina-Chapel Hill and incoming director of the Center for the Study of the American South, the first Black woman to serve in that role in the center's thirty-year history. She is also the author of Right to Ride: Streetcar Boycotts and African American Citizenship in the Era of Plessy v. Ferguson from the University of North Carolina Press. Dr. Kelley mentions Dr. Tera W. Hunter's To ‘Joy My Freedom: Southern Black Women's Lives and Labors After the Civil War, Duke University's Behind the Veil oral history project, and Philip R. Rubio's There's Always Work at the Post Office: African American Postal Workers and the Fight for Jobs, Justice, and Equality. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

In the United States, the stoicism and importance of the “working class” is part of the national myth. The term is often used to conjure the contributions and challenges of the white working class – and this obscures the ways in which Black workers built institutions like the railroads and universities – but also how they transformed unions, changed public policy, and established community.  In Black Folk: The Roots of the Black Working Class (LIveright, 2023), Dr. Blair LM Kelley restores the Black working class to the center of the American story by interrogating the lives of laundresses, Pullman porters, domestic maids, and postal workers. The book is both a personal journey and a history of Black labor in the United States from enslavement to the present day with a focus on a critical era: after Southern Emancipation to the early 20th century, when the first generations of Black working people carved out a world for themselves. Dr. Kelley captures the character of the lives of Black workers not only as laborers, activists, or members of a class but as individuals whose daily experiences mattered – to themselves, to their communities, and to “the nation at large, even as it denied their importance.” As she weaves together rich oral histories, memoirs, photographs, and secondary sources, she shows how Black workers of all genders were “intertwined with the future of Black freedom, Black citizenship, and the establishment of civil rights for Black Americans.” She demonstrates how her own family's experiences mirrors this wider history of the Black working class – sometimes in ways that she herself did not realize before writing the book. Even as the book confronts violence, poor working conditions, and a government that often legislated to protect the interests of white workers and consumers, Black Folk celebrates the ways in which Black people “built and rebuilt vital spaces of resistance, grounded in the secrets that they knew about themselves, about their community, their dignity, and their survival.” Black Folk looks back but also forward. In examining the labor and challenges of individuals, Dr. Kelley sheds light on reparations and suggests that Amazon package processing centers, supermarkets, and nursing homes can be spaces of resistance and labor activism in the 21st century. Dr. Blair LM Kelley is the Joel R. Williamson Distinguished Professor of Southern Studies at the University of North Carolina-Chapel Hill and incoming director of the Center for the Study of the American South, the first Black woman to serve in that role in the center's thirty-year history. She is also the author of Right to Ride: Streetcar Boycotts and African American Citizenship in the Era of Plessy v. Ferguson from the University of North Carolina Press. Dr. Kelley mentions Dr. Tera W. Hunter's To ‘Joy My Freedom: Southern Black Women's Lives and Labors After the Civil War, Duke University's Behind the Veil oral history project, and Philip R. Rubio's There's Always Work at the Post Office: African American Postal Workers and the Fight for Jobs, Justice, and Equality. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Dry Cleaning. Jenny on Holiday. An introspective debut from Mon Rovîa. Stephen Thompson from NPR Music is joined by Celia Gregory from WNXP in Nashville to talk about their favorite new albums out Friday, January 9.The Starting 5(00:00) Intro(00:31) Dry Cleaning, 'Secret Love'(06:53) Jenny on Holiday, 'Quicksand Heart'(15:12) Mon Rovîa, 'Bloodline'(21:22) Home Star, 'A Binding Life'(27:07) Kris Davis and the Lutoslawski Quartet, 'The Solastalgia Suite'The Lightning Round• Zach Bryan, 'With Heaven On Top'• The Cribs, 'Selling A Vibe'• Pullman, 'III'• Clémentine March, 'Powder Keg'• Rawayana, '¿Dónde Es El After?'Sample the albums via our New Music Friday playlist on NPR.org.CreditsHost: Stephen ThompsonGuest: Celia Gregory, WNXPAudio Producer: Noah CaldwellDigital Producer: Elle MannionEditor: Otis HartExecutive Producer: Suraya MohamedLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In today's explosive Hidden Killers episode, we confront two of the most unsettling questions still hanging over the Bryan Kohberger case: Was he stalking other women long before the murders — and did investigators miss critical evidence that could reveal the full scope of his behavior? Tony Brueski brings together new reporting, behavioral analysis, and expert insight to examine the disturbing possibility that the Moscow murders were not Kohberger's first intrusion — and may not have been his last attempt at gaining control over women he watched, followed, or targeted. Unsealed documents now suggest Kohberger may have entered the King Road home prior to the murders, explaining his precision during the attack. But that revelation unlocks deeper implications when paired with a chilling 2021 break-in in Pullman, where a masked intruder armed with a knife slipped into a home full of sleeping sorority members. Nobody was harmed. But the parallels — the geography, the weapon, the behavioral signature — are impossible to ignore. Was he testing boundaries? Testing fear? Testing himself? Then retired FBI Special Agent Jennifer Coffindaffer joins Tony to analyze whether investigators — despite their massive effort — may have missed key evidence in the chaotic crime scene aftermath. A three-person DNA mixture under a victim's nails, inconsistencies in injury documentation, and the inherent difficulty of processing an ultra-violent, multi-victim scene leave open the question of whether critical clues slipped through the cracks. We examine how crime scene pressure, overwhelming public scrutiny, and the singular focus on Kohberger could have narrowed the investigative lens too soon. Did they catch the right man? Yes. But did they catch every part of what he did? That's a different question. This episode ties it all together — the stalking, the intrusions, the behavioral pattern, and the forensic blind spots — painting a picture of a suspect whose trail may stretch further than the public ever realized. #BryanKohberger #IdahoMurders #HiddenKillers #CriminalPsychology #StalkingBehavior #ForensicAnalysis #JenniferCoffindaffer #TonyBrueski #TrueCrimePodcast #KohbergerInvestigation Want to comment and watch this podcast as a video? Check out our YouTube Channel. https://www.youtube.com/@hiddenkillerspod Instagram https://www.instagram.com/hiddenkillerspod/ Facebook https://www.facebook.com/hiddenkillerspod/ Tik-Tok https://www.tiktok.com/@hiddenkillerspod X Twitter https://x.com/tonybpod Listen Ad-Free On Apple Podcasts Here: https://podcasts.apple.com/us/podcast/true-crime-today-premium-plus-ad-free-advance-episode/id1705422872

In today's explosive Hidden Killers episode, we confront two of the most unsettling questions still hanging over the Bryan Kohberger case: Was he stalking other women long before the murders — and did investigators miss critical evidence that could reveal the full scope of his behavior? Tony Brueski brings together new reporting, behavioral analysis, and expert insight to examine the disturbing possibility that the Moscow murders were not Kohberger's first intrusion — and may not have been his last attempt at gaining control over women he watched, followed, or targeted. Unsealed documents now suggest Kohberger may have entered the King Road home prior to the murders, explaining his precision during the attack. But that revelation unlocks deeper implications when paired with a chilling 2021 break-in in Pullman, where a masked intruder armed with a knife slipped into a home full of sleeping sorority members. Nobody was harmed. But the parallels — the geography, the weapon, the behavioral signature — are impossible to ignore. Was he testing boundaries? Testing fear? Testing himself? Then retired FBI Special Agent Jennifer Coffindaffer joins Tony to analyze whether investigators — despite their massive effort — may have missed key evidence in the chaotic crime scene aftermath. A three-person DNA mixture under a victim's nails, inconsistencies in injury documentation, and the inherent difficulty of processing an ultra-violent, multi-victim scene leave open the question of whether critical clues slipped through the cracks. We examine how crime scene pressure, overwhelming public scrutiny, and the singular focus on Kohberger could have narrowed the investigative lens too soon. Did they catch the right man? Yes. But did they catch every part of what he did? That's a different question. This episode ties it all together — the stalking, the intrusions, the behavioral pattern, and the forensic blind spots — painting a picture of a suspect whose trail may stretch further than the public ever realized. #BryanKohberger #IdahoMurders #HiddenKillers #CriminalPsychology #StalkingBehavior #ForensicAnalysis #JenniferCoffindaffer #TonyBrueski #TrueCrimePodcast #KohbergerInvestigation Want to comment and watch this podcast as a video? Check out our YouTube Channel. https://www.youtube.com/@hiddenkillerspod Instagram https://www.instagram.com/hiddenkillerspod/ Facebook https://www.facebook.com/hiddenkillerspod/ Tik-Tok https://www.tiktok.com/@hiddenkillerspod X Twitter https://x.com/tonybpod Listen Ad-Free On Apple Podcasts Here: https://podcasts.apple.com/us/podcast/true-crime-today-premium-plus-ad-free-advance-episode/id1705422872

'The View' co-hosts question if President Trump's plan for foreign tourists to submit the past five years of social media history before visiting the U.S. will deter tourism. Then. the co-hosts weigh in after singer Jelly Roll opened up about how being overweight was a problem in the bedroom. Charlie Cox returns to 'The View' and talks teaming up with Zooey Deschanel and some furry friends in 'Merv,' and what viewers can expect from seasons two and three of "Daredevil: Born Again." Lewis Pullman discusses starring in historical musical 'The Testament of Ann Lee' about the leader of the Shaker movement and working with the legendary Mel Brooks in the upcoming sequel. Learn more about your ad choices. Visit podcastchoices.com/adchoices