Podcasts about Rice

It's Monday Morning Fallout! Pickle and Tepper overreact to the football weekend, including the game of the week, the play of the week, the dude of the week and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jarrod Hardke calls into the Crop Doctors' Podcast studio in Stoneville to visit with Will Eubank, Jason, and Tom about the rice delphacid infestations sweeping through Midsouth rice fields. Experts are raising concerns as these pests continue to appear in new areas late in the season. They also discuss the compounding impact of extreme late-season heat on rice development and yield, especially in fields already under stress. Learn about key warning signs like twin-stemmed plants and sharply reduced yields in affected zones.  For more episodes from the Crop Doctors, visit our website at http://extension.msstate.edu/shows/mississippi-crop-situation

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she's made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze. With recipes ranging from everyday meals to festive spreads, Braided Heritage: Recipes and Stories on the Origin of American Cuisine (Clarkson Potter, 2025) offers a new, in-depth, delicious look at American culinary history. 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

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she's made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze. With recipes ranging from everyday meals to festive spreads, Braided Heritage: Recipes and Stories on the Origin of American Cuisine (Clarkson Potter, 2025) offers a new, in-depth, delicious look at American culinary history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

In this conversation, Dr. Ashley Mak discusses the often misunderstood role of inflammation in the healing process, particularly in relation to sciatica pain. He explains the three main phases of tissue healing—acute inflammatory, proliferation, and maturation—and emphasizes that inflammation is a necessary part of recovery. The discussion also covers the causes of sciatica pain, the differences between acute injuries and chronic conditions, and the importance of managing inflammation through movement, nutrition, and sleep.Disc Healing/Resorption:Title: The Spontaneous Regression of a Herniated Lumbar Disc: A Review of the Literature and a Case ReportJournal: Pain PhysicianLink: https://www.painphysicianjournal.com/current/2017/March/Vol20-S1/PPJ_20-S1_S139.pdfMcKenzie Method and Directional Preference for Disc Pain:Title: Directional preference in the management of low back pain: a systematic reviewJournal: SpineLink: https://www.ncbi.nlm.nih.gov/pubmed/17694119Medical Imaging Not Correlating with Pain:Title: Systematic literature review of imaging features of spinal degeneration in asymptomatic populationsJournal: American Journal of NeuroradiologyLink: https://www.ncbi.nlm.nih.gov/pubmed/25433605Ice and Modern Healing Principles:Title: Revisiting the PRICE and RICE acronyms for soft tissue injury management: a systematic reviewJournal: Sports MedicineLink: https://www.ncbi.nlm.nih.gov/pubmed/29243037Check out our favorite products! (affiliate page): https://ifixyoursciatica.gymleadmachine.co/favorite_productsDid you know that our YouTube channel has a growing number of videos including this podcast? Give us a follow here- https://youtube.com/@fixyoursciatica?si=1svrz6M7RsnFaswNAre you looking for a more affordable way to manage your pain? Check out the patient advocate program here: ptpatientadvocate.comHere's the self cheat sheet for symptom management: https://ifixyoursciatica.gymleadmachine.co/self-treatment-cheat-sheet-8707Book a free strategy call: https://msgsndr.com/widget/appointment/ifixyoursciatica/strategy-callSupport this podcast at — https://redcircle.com/fix-your-sciatica-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Joe is rejoined by David to talk about his new book The Squimbop Condition, fascism, writing the same characters for years, and more!Contact for David Leo RiceWebsiteInstagramThe Squimbop ConditionContact for Joe bieleckiInstagram, and Bluesky: @noisemakerjoeWebsiteOne time donationPatreonTiredArt photo by Arielle Tipa

How can job seekers win in a world where roles attract hundreds—if not thousands—of applicants and the hiring process feels like a black hole? This week, Jeff Mains is joined by Garrett Rice, co-founder and CEO of Callings AI, for a compelling look at how AI and modern SaaS tools are reshaping the job hunt—for the candidates themselves.Garrett draws on his extensive tech background—including years at Apple—to outline why today's employment search is fundamentally broken, and how Callings AI equips job seekers with workflow, networking, and optimization tools to regain control, clarity, and confidence on their path to a new role. The conversation is rich with actionable insights on standing out, networking with intention, and designing products for real user needs. If you're a SaaS founder, product builder, or simply navigating your own job transition, this episode is a masterclass in both leadership and innovation.Key Takeaways00:00 Empowering Job Seekers with SaaS04:28 "Career Shift: From Apple to AI"08:31 Job Application and ATS Challenges10:51 "Optimizing Job Application Success"14:48 AI-Enhanced Job Networking Tool18:29 "Comprehensive Job Search Support"21:55 Networking Unlocks Hidden Job Market24:50 Streamlined Job Matching Platform27:32 AI Boosts Efficiency and Fun30:20 Improving Candidate Discovery35:34 "Embrace Internal Growth Over Consultants"40:05 Division of Roles in Partnership41:18 Resume Enhancement Tool Unveiled45:31 Earning Customer Trust Over Awareness49:25 "Sales Hiring and Resource Sharing"Tweetable Quotes"The number one way to win a job is to get out of the pile and into the ‘You're being considered' pile—and that's done through networking." — Garrett Rice"AI won't magically solve the job search, but it can finally help level the playing field." — Garrett Rice"Your resume is a piece of paper. When you reach out, you become human to the company." — Garrett Rice"If you're not iterating, you're not building. Success is just well-managed failure and learning." — Garrett Rice"Credibility is earned, one relationship at a time—it's not just about getting your name out there." — Garrett RiceThe Power of Referrals: "I think that the referral incentive is huge and most people completely underestimate that or forget it exists." - Jeff MainsSaaS Leadership LessonsIterate Relentlessly:"You build, it works a little bit, it doesn't work in parts. You rebuild and you iterate and iterate and iterate.” — Learn as you go. Product-market fit is a process, not a one-time discovery.Mission-Driven Building:Stay laser-focused on delivering value to your core user—even when others try to pull you toward more profitable, “easier” directions.Make Networking Frictionless:In both leadership and job search, proactively and intentionally connecting with others is non-negotiable for success.Credibility Over Noise:The brand battle isn't just about visibility. It's earning trust, one genuine connection at a time, that matters now more than ever.Co-Founder Synergy Matters:Build with people you respect and align with. Complementary skill sets and shared values are a startup's real superpower.Embrace the Unknowns:“The idea that you have when you start… is never how it works out.” Be ready to hack through the jungle, not stroll down a paved path.Guest Resourcesgarrett@callings.aicallings.aihttps://www.linkedin.com/in/garrettriceEpisode Sponsor

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she's made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze. With recipes ranging from everyday meals to festive spreads, Braided Heritage: Recipes and Stories on the Origin of American Cuisine (Clarkson Potter, 2025) offers a new, in-depth, delicious look at American culinary history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she's made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them. Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze. With recipes ranging from everyday meals to festive spreads, Braided Heritage: Recipes and Stories on the Origin of American Cuisine (Clarkson Potter, 2025) offers a new, in-depth, delicious look at American culinary history. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Increasing temperatures in New Orleans are driving up utility bills as air-conditioners struggle to keep up. And some people are more vulnerable than others, like seniors.The Gulf States Newsroom's Drew Hawkins worked with the climate research group, Climate Central, and reports from the Lower Ninth Ward neighborhood in New Orleans, where seniors with lower incomes struggle to deal with the heat — both physically and financially.The U.S. rice industry has made impressive gains in sustainability over the last 40 years. Yet the crop is still at risk due to climate change, disease outbreaks, pests and human activity that can cause disturbances in production. The LSU AgCenter is continuing its research on rice sustainability, in large part thanks to a $10 million grant from the U.S. Department of Agriculture. Ronnie Levy, state rice specialist at the LSU AgCenter, joins us for more on this research.Over the next two weeks on Louisiana Considered, Producer Eve Abrams will be sharing a series of stories on coastal restoration. Wetlands Radio traces the history of coastal restoration and the methods Louisiana is using to restore our coast. Today, we learn how land loss is measured and what to do when our land disappears.—Today's episode of Louisiana Considered was hosted by Karen Henderson. Our managing producer is Alana Schreiber. We receive production and technical support from Garrett Pittman, Adam Vos and our assistant producer, Aubry Procell. You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App and wherever you get your podcasts. Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

In Episode 216, we highlight two fun content review sites that also support charitable causes. Students can practice math, vocabulary, science, and more with BeanBeanBean while donating to U.S. food banks, or try Free Rice, which donates through the UN World Food Programme. Great for choice boards, stations, or quick classroom competitions!BeanBeanBeanFree RiceMentioned in this episode:Education Podcast NetworkTech Tools for Teachers is part of the Education Podcast Network. https://www.edupodcastnetwork.com/This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyPodtrac - https://analytics.podtrac.com/privacy-policy-gdrp

A silver body transport van — the kind used by coroners to collect the deceased — moved quietly through suburban streets in the dead of night. No one looked twice. Why would they? People die every day, and someone has to move the bodies. The van, the late hour, even the body inside…all seemed perfectly ordinary in the business of death. How to support: For extra perks including exclusive content, early release, and ad-free episodes - Go to - Patreon How to connect: Website Instagram Facebook Twitter Please check out our sponsors and help support the podcast: Nutrafol - Start your hair growth journey with Nutrafol. For a limited time, Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when you go to Nutrafol.com and enter the promo code MADNESS Live It Up - Live It Up is offering you 15% off your first order, including subscriptions, with code MADNESS. Plus shipping's always free. Head to Letsliveitup.com/MADNESS and use code MADNESS DailyLook - Head to DailyLook.com to take your style quiz and use code MADNESS for 50% off your first order Smalls - For a limited time only, get 60% off your first order PLUS free shipping when you head to Smalls.com/MADNESS Shopify - Sign up for a one-dollar-per-month trial period at shopify.com/madness Quince - Upgrade your wardrobe with pieces made to last with Quince. Go to Quince.com/madness for free shipping on your order and 365-day returns. Research & Writing: Ryan Deininger Editing: Aiden Wolf Sources: Prosecutors: Meagan Jackson 'Is A Master Manipulator' LIVE: SC v. Meagan Jackson  | Coroner Affair Murder Trial | Day 1 LIVE: SC v. Meagan Jackson  | Coroner Affair Murder Trial | Day 2 LIVE: SC v. Meagan Jackson  | Coroner Affair Murder Trial | Day 3 LIVE: SC v. Meagan Jackson  | Coroner Affair Murder Trial | Day 4 LIVE: SC v. Meagan Jackson  | Coroner Affair Murder Trial | Day 5 LIVE: SC v. Meagan Jackson  | Coroner Affair Murder Trial | Dontell Sentencing Murder TrialCourt TV Trial Recap Ex-Horry Co. deputy coroner sentenced to 20 years for role in 2020 murder 2 people, including Horry County deputy coroner, charged with murder of missing man Woman found guilty, sentenced to life in prison for 2020 murder Trial continues, evidence shown for woman charged in 2020 murder Day 1: Opening statements, daughter testifies in 2020 murder trial Digital evidence expert takes the stand as 2020 murder trial continues 'I had to get rid of the body:' Former Horry Co. deputy coroner testifies in murder trial Family files lawsuit against former Horry Co. deputy coroner, woman charged in man's death Judge revokes bond for former Horry County deputy coroner charged in missing man's murder Woman accused in death of Horry County man locked children in rooms with electronic lock Woman charged in missing Horry County man's murder was mother of his four kids, Police continue to search for missing man last seen near Myrtle Beach Murder suspect arrested after home detention violation in Horry County: Report A coroner and his mistress met while moving corpses. Then her ex vanished How Meagan Jackson and Her Lover Killed Gregory Rice: A Deadly Affair Former Horry Co. deputy coroner pleads guilty to accessory, conspiracy charges 'I instantly loved Greg from the moment I met him.' Those who knew murder victim mourn Former Horry Co. deputy coroner indicted on new charges in 2020 murder case Meagan Jackson verdict caps five-year saga of betrayal, conspiracy and murder Horry County police search for missing man last seen Friday Horry County deputy coroner 1 of 2 charged with murder Missing Person's Report Warrants reveal details of Horry County murder suspect's alleged child abuse Testimony begins in Meagan Jackson murder trial; killing happened during affair  Former Horry County Deputy Coroner Chris Dontell testifies in Meagan Jackson murder trial Meagan Jackson found guilty, sentenced to life in prison for 2020 Horry County killing Gregory Vincent Rice Obituary No decision on bond for Conway woman accused of killing her children's father

On this episode of the podcast, Harry Symeou looks back on Arsenal 3-0 Nottingham Forest in the Premier League. We apologise to Noni Madueke for doubting the signing, discuss Martin Zubimendi's performance in midfield and why despite Rice's brilliance, the balance felt right for the day. Plus, we'll talk Viktor Gyökeres who made it three goals in four Premier League appearances for the Gunners and reflect on Eberechi Eze's full debut. Support the podcast & access benefits by joining our Patreon page: https://patreon.com/thechroniclesofagooner?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink #arsenal #afc #premierleague

Not the prettiest win ever, but here at the Roost Pod we're not taking anything for granted in this early chapter of the Scott Abell era at Rice. Matt and Carter are with you as always, breaking down a scratchy but generally stress-free win by the Owls over Prairie View A&M. What progress did Rice make on offense in this game? Any cause for worry with the defense? And how much should we make of a breakout game for QB Chase Jenkins? All that and more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Lorenzo Fiori shares a traditional Milanese recipe for "rice with saffron" (risotto alla Milanese), often served at La Scalagala dinners, describing it as delicious and creamy with parmesan cheese. He recommends pairing it with Italian wines like Barolo or Barbaresco from Piedmont. Fiori also discusses Italy's economic concerns regarding political instability in France and Germany, and the ongoing international interest in NATO events. MILAN

Rice is good or bad? Its great AND it was a staple food for Freelee when she was in her best condition when I was coaching her.

REVIEW 3: A segment with Lorenzo Fiori, discussing an Italian recipe for Milan rice with saffron and wine recommendations. Fiori shares culinary expertise on preparing this classic Milanese dish, explaining traditional techniques and ingredients. The conversation includes pairing suggestions and cultural context about Italian cuisine and dining traditions from the Lombardy region.

What was so special about the rice?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(6:00) We talk about grocery prices (13:00) can you cover an R-cup boob with a pizza box? (19:30) HOT TAKE: Jimmy Carter wouldn't have been on Epstein's Island (23:00) Casey flames a random movie from 2007

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The "Happy Hostess Cookbook Party" is an online community focused on cookbooks and hosting, led by Kristie LaLonde. It's part of the larger "Happy Hostess" brand, which includes the “Happy Hostess Podcast” and other resources for aspiring and experienced hosts. The club focuses on exploring recipes from various cookbooks, often accompanied by themed events and discussions.Kristie has so graciously planned to feature the “True North Cabin Cookbook” for her October club. The club meets via Zoom for all members. It's a monthly subscription for an orchestrated “cook along”thats fun and approachable for all levels of cooks interested in joining a community.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Many times cookbook authors, other times makers. And this particular episode, we are talking to Kristie LaLonde. She is the Happy Hostess Collective. And Kristie and I found each other through a listener of my radio show. My friend Jilly in Minnesota is. She's. We call them Dishers weekly.Stephanie:Dishers, that's the name of the radio show. And Jilly's been a Disher for over 18 years. We've had the show and I think she's listened as long as we've had it. And she reached out to me because in my sub stack, I have a Sunday newsletter and I did a whole thing about entertaining and how I love when people just entertain and people make entertaining so complicated and it doesn't need to be. And I offered to give around a cookbooks to people that have cookbook clubs because I think they're so fun. And Jilly replied and said, I have this great cookbook club. We would love it if we could win your books. And she is part of the Happy Hostess Cookbook Club.Stephanie:So they won. Jilly got the books. I sent books to all the people in the cookbook group that Jilly's in. And Kristie is the leader of the Happy Hostess Collective, Kristie, welcome to the program. I'm delighted to have you.Kristie LaLonde:Thank you. I am so excited to be here.Stephanie:So explain to the audience what the Happy Hostess Collective is and all the different avenues that you have for fostering your love of cookbooks and clubbing.Kristie LaLonde:Well, I am on Instagram as Happy Hostess Collective, but for our cookbook club, it's actually called Happy Cookbook Party because I couldn't really think of a good name. It's not a great name because it doesn't really let you know it's a cookbook club. But we. There's a lot of emphasis on party in it. So basically it's a cookbook club, but instead of meeting in person, most of the time, we are meeting twice a month on Zoom and we are cooking together from one cookbook, which we usually choose a cookbook and stick with that cookbook for like three to four months, depending upon how robust the cookbook is.Stephanie:And people come from all over the country and tell me, like, how do you logistically do it? Do you have like, you know, 30 people on a Zoom or how does it work?Kristie LaLonde:Actually, we do have. We are on Zoom and basically what happens when we pick a book? I will go through and kind of we have a Facebook Group. And so I ask everyone either which recipes really look good to you that you're wanting to try.And then I look through all of those and make sure that they can fit within the hour to hour and a half timeframe of our Zoom Cook along. And then I make a schedule for the next three months and it's printable. I send it to them so they can print it out. And then every. We meet twice a month, so every two weeks, basically we meet on Zoom and I send them grocery list ahead of time for those two recipes that we choose. Sometimes it's three when we throw in a cocktail in there. Yes, especially we usually meet at noon or 4, so the 4 o' clock ones a lot of times have the cocktail. But so we all just meet in one Zoom meeting and we all cook and I'm kind of leading it, but everyone else is talking just as much as I do because we've gotten to know each other so well and it's so fun because we really learn from each other because we have some like expert bakers and we have some people like me that not expert at all in baking.Kristie LaLonde:And so. And like we have some really strong florists and there's. We just learn a lot from each other. And every once in a while we also do like a tutorial on a different thing that would have to do with being a hostess. For example, we've done flower arrangements that mimic the ones we saw in one of our cookbooks. We've done hostess gifts, like kind of homemade, cute little hostess gifts at Christmas time. So it's a wide variety of things. It's been strange.Like a lot of things have come our way. We had, we were offered to have a Vector cocktails. It's like a cocktail mixer. They offered to do a, a cook. I mean, like a cocktail class for us. It was super fun. They sent us all their mixers and it was great. So we've got a chance to do a lot of stuff.Stephanie:So what is your background and how did you land here?Kristie LaLonde:Well, I have always loved cooking and entertaining, even when I was little. Like, I remember I had one of my cookbooks was like the MAD Magazine cookbooks. I don't know if you remember MAD magazine, but they had like a holiday thing and I just loved it. I remember pouring through that and it's crazy because I do that now, obviously with grownup cookbooks, but. And so that just kind of. Well, and then when I was very young, I was the maid of honor in Three Weddings in one year. So I had a crash course and had a host parties for grownups, and that was very fun. But.Kristie LaLonde:And I'd always really enjoyed the ideas of parties as well. Growing up, my parents were my mom. My father was in an industry where there were lots of fancy, fancy famous parties.Stephanie:Yeah.Kristie LaLonde:Because we live in Kentucky, so the derby parties. And.Stephanie:Yes.Kristie LaLonde:So I would, like, hear them, like, sometimes they would be on the farm that we lived on, like in the party barn. And so, like, I would hear the parties, and I just was kind of fascinated with all of that, and it just kind of snowballed from there.Stephanie:But you on the Happy Hostess Collective on your Instagram, you chronicle a lot of these parties and you have, like, beautiful flower arrangements. And I mean, honestly, the south is just like, I don't know why, but you guys are known for just these over the top, beautiful flower arrangements, beautiful parties, beautiful outfits. In the north, everything feels a little more, like, rustic and just a little more outdoorsy. But, like, the south just feels like China and silver and so beautiful.Kristie LaLonde:Yeah, you know, there's a little bit of everything for sure in the south, but we do tend to go over the top. That is. That is definitely the case. Which makes it fun, though. But. And I love a big theme. It can. It's a lot of fun.And whether it's rustic theme, but it's just like kind of go all in on it. It makes it a lot of fun.Stephanie:How did you figure out, like, I think it's pretty cool that you have this whole cookbook club happening via Zoom. So there's technology there. Right. And then you also have, like a Facebook group. You really use social media to drive a lot of this engagement. It is a paid subscription, which I also think is cool because sometimes if you have to pay for something, you value it a little bit more or you make time for it in your schedule. How did I learn all the technological pieces and have you just learned by trial and error?Kristie LaLonde:Well, fortunately, Zoom is fairly easy to use. And especially after Covid, everybody knows how to use Zoom, thankfully. But actually, I started an E commerce store, like, before people heard of the word E commerce.And I am not techno, very technologically advanced, but I am willing to figure out whatever it is if it makes it possible for me to do what I want. And I really wanted a. A China and dish store, which. Big surprise. So that I had it. No, I don't. I had it for almost 14 years. I think that's, like, my dream.Kristie LaLonde:Oh, it was so fun. And it stopped me from buying all the dishes. Because I had all these gorgeous dishes. Like in a warehouse. Yes. But it's a really heavy, breakable object and not so fun to ship after a while. So I transitioned out of that and wanted to do something that didn't require shipping.Stephanie:And this is brilliant because you've got new friends from all over the country. It could be all over the world.Kristie LaLonde:I suppose it definitely could be. There happens to be just the country right now. We are a small group, but it is a really fun group and it's been a great community. And I really wanted something to tie in my podcast to make it and make it smaller. Well, obviously with the podcast, it's only me or myself and a guest, so I really wanted to be able to, like, get to know my listeners better, and this was the perfect thing.Stephanie:How did you get into podcasting? Because you've have had over a hundred episodes all about this topic of hostessing.Kristie LaLonde:Basically it was the sick of being shipping things. So I thought, okay, well, we could start the podcast. I wasn't really sure what direction it was going to take, but I thought that it would be a good avenue for me to get started. And it kind of led to this.Stephanie:One of the topics that was on your recent podcast that I was kind of interested in, because I think the. It has changed so much since COVID is the whole idea of having a party and the RSVP list. People in my experience tend to be very late at responding to things. And even like, we're finding that restaurant reservations people will make four reservations and cancel three with really no thought about it. Like, it's just we're in a very quick societal change. And you talked a lot about how to get people to RSVP, how important RSVPs are. What were some of your tips there?Kristie LaLonde:Well, it's. It sounds a little old school, but one of them was to actually have a physical invitation delivered to them.Stephanie:Amen. This whole, like, you're gonna send me a digital something, it's fine. It's great as, like, a reminder, but I just. I don't think it's the same as, like, getting an actual invitation to something.Kristie LaLonde:I agree. And for one thing, it's. It's less likely to be forgotten because a lot of times they put it on the refrigerator or somewhere they can see it. And then also, like, it's shocking when you get something in the mail that you. That isn't a bill today, you know, so it's. It seems more special.Stephanie:This is kind of a weird aside, but I used to run a direct mail company. So I love direct mail. And the number one growing category for direct mail is 18 to 34, because they love getting offers in the mail. Because getting mail feels so special now and so unique.Kristie LaLonde:You're kidding.Stephanie:No, it's like it's coming back.Kristie LaLonde:That is so interesting.Stephanie:And the catalog companies have always had a robust business using the mail. They've maybe pared down their catalogs a little bit, or they might have specialty offerings, but people are still sending a lot of catalogs.Kristie LaLonde:Oh, goodness. Well, I'm so glad because I just thought I was like, old school because I really like to have books in my hands. I like. I like getting catalogs if it's from a business that I like. I thought I was the only one that.Stephanie:No, you are not. What other kinds of trends are you noticing in just entertaining in general, good or bad?Kristie LaLonde:Well, catching on. One that I did recently, I did a small series on baby showers. And. Wow. Things have changed since I was having babies, for sure. Like, drastically. Some. Some things I think are good.Kristie LaLonde:Like, for example, a lot of times they're co ed now, which was just a trend that had just barely started when I was having children. And I think that's fun and interesting, for sure. Um, but I do also think that they have gotten, like, kind of out of hand a little bit. And I love going over the top, like I said earlier with a party, so I'm. I'm never gonna, like, shame anybody for that. But it seems like with social media coming in, that everyone is seeing these highlight reels from very sophisticated baby showers.Stephanie:Yeah.Kristie LaLonde:And so I kind of camped out in baby shower groups for, like, a good month, like, trying to prepare for this series. And. And it was kind of sad, really, because people were so. A lot of people, not everyone, of course, but were so sad because they didn't have enough people to invite to have an almost wedding, like, baby shower. Like, it was. It was. And they felt defeated. It was just.Kristie LaLonde:It was kind of disheartening. And I mean, you could tell that they really thought that it was normal that people had to rent out a venue hall in order to have a baby shower.Stephanie:Yeah.Kristie LaLonde:Which is not the case at all.Stephanie:And like, just making diaper cake is still pretty fun, isn't it?Kristie LaLonde:Yeah, absolutely. I mean, so, I mean, yeah, it's. It's really different. It's. It's almost. And it's a whole different vibe from a lot of people. And the thing is, I've not seen this in person, so I don't want to say that everyone's like this. Maybe it's just the vocal people on Facebook, you know, but it seemed a lot more like, this is my party.Kristie LaLonde:This is my. My thing, as opposed to, you know, someone hosting it for you.Stephanie:Yeah. Yeah. Well, you haven't. Have you watched the Mormon Housewives?Kristie LaLonde:I haven't.Stephanie:Okay, good. I don't. It's like, so bad. It's good. So wrong. Right. So I don't really want to, like, encourage anyone to do it because that sort of guilty pleasure. But they have these big over the top and they have a lot of kids and they're all women under 30.Stephanie:So they do have these big, like, over the top baby showers and the baby hills and the baby moons. And honestly, it's just. So if we get to the idea of just like, entertaining, I think people get so hung up on that they have to have like this special meal or that they have to spend all day in the kitchen. What would be like, some of your tips for getting you to entertain? More like, barriers to overcome, I guess.Kristie LaLonde:Well, I think first and foremost is to really focus on your mindset and think about why that you want to entertain. And usually it's because you want to make memories and have connections with your friends and family. Do you want to make memories and those are awesome reasons, or you want to celebrate someone, you know? And a lot of times when we start thinking about entertaining, sometimes we can get a little nervous that maybe I'm not good enough cook or I'm. My house isn't big enough or I don't have enough people to invite, for example, the baby shower. And I really just recommend very first thing to do is to flip your mind and be focused on your guests. Like, what do you want to do for them, how do you want them to feel? You know, obviously you want them to be. Feel welcomed in your home and that sort of thing. So if you could just focus on the.Kristie LaLonde:The guest, you usually can stop all the negative chatter in your mind because you're not focusing on yourself. And then also, most importantly, don't do everything yourself. You don't have to cook everything. You don't have to cook at all if you don't want to. You know, that's why caterers exist. Even if you only cooked one thing that was like a signature dish, then you might. It's. It's like you did cook.And so I really think that trying not to do everything and focusing on your making your guests feel welcome are very important.Stephanie:I figured out late in Life how easy it is to cook fish for a crowd. And that seems like a weird thing, but, like, if you get, like, a whole side of salmon or poach a whole fish or you even have slabs that you're just putting under the broiler, you can have, like, any salads prepared in advance. You know, you can have vegetables prepared in advance, you can have a cheese platter prepared in advance. And then really, like, the only thing you're cooking is this side of salmon or you've got a sauce that you've already made. I was always so afraid to cook fish, and once I kind of got over that hump, I was like, wow, this is actually pretty easy. I can cook a whole side of fish. I can feed 12 people off of it, typically, if I get a big enough one. And with all the sides and everything, everything's already made before they even get here.Kristie LaLonde:That is perfect. And that's like the perfect example of what we're trying to do in the cookbook party is to get people to increase their repertoire of things that are very easy to entertain. Because there are some delicious recipes that we make that would be a nightmare if, you know, for entertaining, you know, they take too long, they need to be done at the last minute, that sort of thing. But if you like, for example, the fish, you know that all. It kind of meets all the requirements. You don't have to do it at the last minute. It's easy preparation, and we want to gain. It's like our entertaining arsenal.Kristie LaLonde:Kind of find those recipes, find ways of doing things that make it simple, where, you know, if, like, for example, things that can be cooked the day before and just reheated, like carnitas, like the meat and that type of thing. Yep. There's just lots of them. And. And we can all have our own little personal style when it comes to that. You know, that's what makes it fun is, is everyone seems like they have their own signature dishes.Stephanie:What's a go to Kristie LaLonde signature entertaining dish?Kristie LaLonde:Well, I just mentioned one of them, carnitas. I love them. They are not. They are kind of time consuming, but it is completely make. You can make it whenever you want, and it tastes great the next day reheated. It's one of those things that, you know, can taste better, even better the same day, and people love them. Everyone seems to like them. So that's one of my go tos.Kristie LaLonde:And then also like, oh, gosh, I can't even remember what I call them now, but they're like the white cream chicken, Chicken enchiladas.Stephanie:Oh, yeah.Kristie LaLonde:Because they can totally be made ahead of time, and all you have to do is put them in the oven, and then, you know, you can make sides easily. A lot of times, actually, with both of those things, I used to. I don't need to now, but I didn't have a good refried beans recipe that I liked, and rice is one of the few things that I really, really struggle with. I need to buy a rice cooker is what I've been told, but so I would just order from the restaurant that's around the corner, baked beans and rice, and then serve that with them. So it was, like, liked. It was homemade. It's in my dish. It looks homemade.Yeah.Stephanie:Time saving. An instant pot is also really helpful in the rice department. If you. Oh, I mean, I make rice in my instant pot. It is a rice cooker. It's a pressure cooker. Rice cooker. It cooks everything.And then also I make risotto in there too.Kristie LaLonde:Oh, wow. I did not know that. Actually, the carnitas is one of the few things I use my instant pot for. So now I got something else.Stephanie:Oh, yes. I'm a big instant potter. In fact, one of the Facebook groups that we run for our radio show is called the Weekly Dish Instant Potters. Oh, some really great recipes there that people have shared or linked to. It's an open group, but I. It's. If you're an instant potter, and I still am. I still love my instant pot.Stephanie:I do my slow cooker, too. You can slow cook in an instant pot, but I also have two other slow cookers because I'm somewhat obsessed with that, but really helpful and easy. Is there a cookbook that you've used on the cookbook Club journey that you really were like, wow, this is a great, entertaining cookbook?Kristie LaLonde:Yes, for sure. And most of the ones that we choose have an entertaining bent to them, typically just because of our interest in what we're trying to accomplish in the group. But Love Welcome Serve by Amy Hannon. Like, really blew my socks off. Every single recipe that we tried just seemed to be over the top, delicious. It was really phenomenal. Like, we've enjoyed all of our books, for sure, but this one, it just really. I was blown away, and I had been told and that it really was such a good cookbook, and I finally caved and put it in there, and I'm so glad that I did.Stephanie:Yeah, I'm looking at it. It looks delightful. It's got kind of an Ina Garten feeling to it.Kristie LaLonde:And she is just a very genuine, kind, hospitable person. She really. She definitely has the mindset. Like, even when she's talking about making little notes, you can just see just. She has such a hospitable nature.Stephanie:And then the recent cookbook that you guys are doing is the. Is it Brunch with Babs?Kristie LaLonde:Brunch with Babs is her account, but the book is called Celebrate with Babs.Stephanie:Okay. And Babs is like everybody's favorite grandma. Her daughter, I think, worked in lifestyle television and has helped her create this really unbelievable social media presence and following. What is it about her books that attracted you?Kristie LaLonde:I. Well, she organizes her cookbooks in the way that I always enjoy, and that is by party or event. I love cookbooks that are organized that in that fashion. And I'd heard good things about it, and so we thought we would try it.Stephanie:Yeah, she's really. I think her recipes are really great. She's not too fussy. She has some that are more complicated than others, but she does a lot of, like, semi homemade kind of things too. Don't you wish that Sandra Lee from Semi Homemade would come back?Kristie LaLonde:Oh, I know. I. Oh, I loved, loved, loved her show because of the party aspect. I absolutely loved it. And we have enjoyed Celebrate with Babs for sure. And you're right, there are a lot of, like, one recipe will be, you know, kind of complicated like you said, and one will be semi homemade. Today at 4. Today we have our.Kristie LaLonde:What's our second to last cook along in Celebrate with Babs. And the theme today is looking forward to fall. So we're doing her new pond chili and then we're doing Mrs. Williams peanut butter bars. So.Stephanie:Yeah, delicious.Kristie LaLonde:Yes, that will be good for dinner.Stephanie:Yes, it will be. It makes me think of my pumpkin spice espresso martini that I'd like to have with that.Kristie LaLonde:Oh, that sounds good. Oh, that sounds so good.Stephanie:Yeah, I'm obsessed with pumpkin spice. And my. My second book is kind of geared from October through April, so more fall time. And I really, I. When you go to get like a pumpkin spice something, it's usually full of such gross ingredients. And I was like, okay, we could make pumpkin spice flavor with pumpkin, right? And spice, like, it wouldn't be that hard. So I made a pumpkin spice cream and then used it in different recipes. And the espresso martini with pumpkin spice was delightful.Kristie LaLonde:Oh, that sounds amazing. Espresso martinis are one of my absolute favorites.Stephanie:Me too. Me too. Well, it's been super great to chat with you about entertaining, Christy. How can people follow you and what's the best way to join if they want to join the cookbook club?Kristie LaLonde:Well, our website is happy cookbookparty.com and I'm on Instagram at Happy Hostess Collective, if you have a question about anything. And I am excited to announce that we are doing one of your cookbooks starting in October.Stephanie:Excellent. That's right on time.Kristie LaLonde:Yes. I'm so excited about it. I can't wait, because this is totally different. I love that we, you know, we've done a lot of Southern cookbooks. Like we did Pizzazzerie and the Southern Living Party Cookbook and a couple others. And then we kind of moved over to the Midwest of it was celebrate with Babs. And so yours will be a perfect fit.Stephanie:Thank you. I'm excited to have you guys do it. And I hope I can find pop in and say hi while everyone's cooking, because that sounds kind of fun.Kristie LaLonde:Oh, I would love it. I would love it. And I would like to offer your listeners, if they want to join us, they can use the code SD50, and they'll get 50% off their first month's membership.Stephanie:That's fun. And how much is a membership generally? Is it 22?Kristie LaLonde:It's $22 a month. Yes.Stephanie:Okay. I love it. That's great. That's fun. It's a good little, like, date night for yourself to do something fun and unusual that you maybe haven't done before, right?Kristie LaLonde:Yes, it is. And it's, you know, I know you not for you, probably because you're immersed in the food industry, and I know you're so big on local, which I love about your cookbooks. I love reading the little stories about the local people. But, you know, a lot of us don't have, like, I love to entertain, and I do have friends that entertain, but I don't have people necessarily close to me that just love it as much as I do and really want to learn. And so it's awesome that I get to hang out with these people all over the country that really do love it as much as I do.Stephanie:Yes. Well, we'll put all this information in the show notes, and you and I will connect on when we want to have the podcast distributed so that people can join. And it was really great to spend time with you. Thanks to Jilly in mn, my favorite Instagram friend and weekly disher who hooked us up. Kristie. I'll connect with you after this podcast by email, and we'll get all the details set up, but thanks for watching, for helping launch my book. It's awesome.Kristie LaLonde:Well, thank you. I appreciate the opportunity.Stephanie:Yes. And we'll talk soon. Thanks for being a guest today. Oh, and I want to shout out your podcast real quick because we'll put a link to that, too.Kristie LaLonde:Thank you. It's called Happy Hostess.Stephanie:Okay. It's really great. You have a lot of episodes on hostessing and fun, entertaining ideas, so. All right, Kristie we'll connect in email.Kristie LaLonde:Awesome. Thanks, Stephanie.Stephanie:Okay, bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Rice County Historical Society Executive Director Dave Nichols discusses some of the organization’s upcoming events, including the annual meeting being held at The Grand Event Center on October 17th where Jeff Sauve will be presenting.

Get ready for Week 3 of Texas high school football! Tepper and Pickle talk about the Top 10 games of the week, chat with Fort Bend Ridge Point coach Rick LaFavers, draft their players to watch in the TeamBuilder with Carter Yates, talk ball with the Hall of Famer Craig Way, and answer listener questions! Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 678: Andrew's favorite Seinfeld meme day of the year is ruined. We'll never forget. How close is Chinatown to Manhattan? Visiting the largest Buc-ee's in the world. Barbara Walters documentary. Peacemaker - season 2. The French Dispatch. Goon and Goon 2. Discovering the month of September. Too many Asians; where are all the Jews? Oak Ridge, TN, WV State Penitentiary, Codenames, and Gabriela's bad driving.

Arsenal are back! After (allegedly) surviving their first injury-free international break in over a decade, the lads break down all the international action including Odegaard's masterclass for Norway, Rice's continued set-piece wizardry, and Noni Madueke's England breakthrough.The boys dive deep into Chelsea's 74 charges for agent payment violations during the Abramovich era, discuss the madness of Mudryk's cow stem cell ban story, and debate whether the current system of agent regulation is completely broken.Looking ahead to Nottingham Forest at home, they analyze how Ange Postecoglou's appointment changes everything for Forest, debate the unfair scrutiny on Viktor Gyokeres (two goals in three games!), and preview what could be a crucial early kickoff at the Emirates.Plus: Manchester Derby predictions, the pressure on Alexander Isak at Liverpool, and a classic Who Am I featuring an Arsenal legend who had quite the career journey.Topics covered:International break roundup & injury updatesChelsea's 74 charges explainedForest preview with new manager analysisGyokeres vs Isak transfer pressure debateWho Am I game (difficulty: 1/5)Follow @NNpod on all socials for more Arsenal content!Chapters:(00:00) - Intro(01:21) - Injury-Free International Break(01:58) - Odegaard's Norway Masterclass(04:17) - AFC England Success Stories(06:30) - Hincapie Ecuador Heroics(08:07) - Other International Notes(11:46) - Look Ahead/Squad Rotation?(15:01) - Weekend's Other Big Games(18:51) - Chelsea's 74 Charges Scandal(27:15) - Mudryk's Cow Stem Cell Ban(28:31) - Agent Regulation Failures(32:47) - Pt.2 Who Am I (34:16) - Expected Arsenal Lineup(37:30) - Odegaard expectations(40:06) - Ange Appointed(44:27) - Early Goal Importance(45:55) - Forest Dressing Room Discontent(48:01) - Gyokeres Media Criticism?(54:46) - Narrative Shift: Gyokeres vs Isak(01:02:06) - Early KO Concerns(01:05:02) - Who Am I Reveal Hosted on Acast. See acast.com/privacy for more information.

Welcome to another episode of the best Arsenal podcast out there! This week Dankoogs and German Dan run through the latest Arsenal news including Madueke form Rice dead balls Merino + Hincapie Gyokeres expectations Listener's questions Be sure to follow us on Twitter to keep up to date with all the latest AFC and TG news - https://twitter.com/TLGunners Love what you hear? Want more Touchline Gunners content? Join our Patreon - www.patreon.com/touchlinegunners Learn more about your ad choices. Visit podcastchoices.com/adchoices

How are Texas rice farmers battling an insect that's devastating their crops? In this urgent episode, experts detail the impact of the invasive rice delphacid and its link to a major plant virus. Get insights from farmers, researchers and entomologists on current challenges, control methods, and why this pest is a growing threat across the Southern U.S. Don't miss this revealing look at rice farming under siege. With special guests: Dr. Lina Bernaola, Entomologist, Texas A&M AgriLife Research and Extension Dr. Sam Rustom, Weed Scientist, Texas A&M AgriLife Research and Extension Cliff Mock, Texas rice farmer & crop consultant Hosted by: Steve Linscombe and Michael Klein

Host Carter Yates and senior writer Mike Craven preview the Week Three slate in Texas college football (Intro – 6:35) Texas A&M v Notre Dame (6:35 – 13:15) Houston vs Colorado (13:15 – 18:00) Texas State at Arizona State (18:00 – 22:40) North Texas vs Washington State (22:40 – 26:40) Texas vs UTEP and Arch Manning's throwing face (26:40 – 28:25) Texas Tech vs Oregon State (28:25 – 29:35) Baylor vs Samford (29:35 – 30:55) TCU vs Abilene Christian (30:55 – 32:00) SMU vs Missouri State (32:00 – 32:45) Rice vs Prairie View A&M (32:45 – 35:00) UTSA vs UIW Then, the guys welcome on Jay Arnold of the Aggie War Pod to preview the Notre Dame Game (35:00 – END) Learn more about your ad choices. Visit megaphone.fm/adchoices

After many successful years as a mechanical engineer for Baker Hughes, Sujeev Chittipolu '21 thought it was time to invest in his leadership potential. That led him to Rice Business.   As part of Rice's Professional MBA program, Sujeev formed invaluable connections through programs like CoachRICE and even joined the board of one of his classmate's nonprofits — Amel Association Houston. Through Amel, Sujeev is taking what he learned at Rice Business and building leadership coaching programs for underserved youth in Houston, particularly in refugee communities. In this episode, Sujeev chats with co-host Maya Pomroy '22 about his 16 years at Baker Hughes, how growing up in an entrepreneurial family shaped him, his work with Amel to give back to the community, and how the Rice MBA helped him put the final pieces together in his career. Episode Guide:01:30 Early Career and Education02:14 Journey at Baker Hughes05:37 Pursuing an MBA at Rice09:51 Giving Back Through AMEL15:19 Balancing Career and Personal Life16:00 Advice for Aspiring MBA Students16:43 Impact of Rice MBA on Career22:23 Staying Connected with Rice24:53 Future Aspirations and Final ThoughtsOwl Have You Know is a production of Rice Business and is produced by University FM.Episode Quotes:How coaching transforms a student's confidence and future12:36: I would say one student named Musafa. He was initially not a student. He was active doing his things, but he was not very verbal in the class, right? [13:41] So as he worked with a coach, what we've seen was he could explore his inhibitions, he could set his goals, understand what were some of the drivers that were inhibiting his potential. And we've seen a clear change. He was about to quit high school. Yes, and working with the coach, it changed. He was over the process of a year, right? Two semesters, he became more verbal. He was confident in himself. He could understand what he wanted in life. He could realize, okay, I have a goal in career, and then okay, I can work towards it. So I think that one story kind of inspired more of us to come back and give. And it's just like we've seen many of those, Maya, over the last three-plus years working with HISD.Shaping mindset and leadership through the Rice MBA16:19: [Maya]: So thinking back on before Rice and after Rice, what were some of the ways that your mindset has really changed because of the MBA that you worked for?16:32: [Sujeev Chittipolu]: So many ways. I think the way I look at problems and the way I look at challenges is very different now. I'm kind of more holistic in approach. I challenge myself much more based on the lessons I've learned during Rice, and even the leadership piece, right? Leadership not just at work, but I think leadership goes all the way — starts from home, through the community, at work. So you set an example for yourself. You set an example for your family members, so you're learning always, trying to grow. So I think Rice has influenced me personally, professionally, and I think I keep continuing to reap rewards as I grow personally as well as professionally.On the hard work of growth and the rewards of giving back15:38: There is no easy way or there's no shotguns in growth or in career. You have to differentiate yourself. You have to work hard to one, grow yourself and be able to give back. I think both of these. If you are passionate, if you want to grow, it's not easy, but the journey might be tough, but the efforts are always rewarding, right? Giving back, you can see one story that is shared. It changes your perspective on life. It gives you things that show how grateful you are to be able to give back. So, take the leap forward. I think you always find time. There are weekends that you can stretch. There are days you know you need like one or two hours a day that you can stretch and always be able to give back. So yeah, I think take the leap forward, and it will be worthwhile.Show Links: TranscriptGuest Profiles:Sujeev Chittipolu | LinkedInBoard Profile | AMEL Association Houston

Promises delivered. Hatcast. Bikinicast. Midnight Baja Blast. Mountain Dew Dragon Fruit at last. Rice candy from the past. I'm out of rhymes. Join the Bottle Crow Discord to check out our live posted show notes as well as chat with us and other listeners! There's also the new Scanline Media Discord for Scanline stuff more generally. We're on iTunes, Google Play, and Stitcher! You can subscribe on those, and leave a review if you like! That would really help us out. Tell your Dota friends about us, help spread the word! Make sure to vote on the Rhythms of Riftshadow Ruins in the Steam Workshop!

Hour 2 of JJ & Alex with Jeremiah Jensen and Alex Kirry. Steve Bartle, Utah Utes insider for KSL Sports Texas Tech beat writers aren't scared of Rice Eccles Stadium The Top 10: CFB Stadiums with the highest elevations

Dunlevie Family Head Football Football Coach Scott Abell says they are a resilient bunch (3:00) and will learn from the setback to the Cougars. He talks about the moments that were turning points in the late second quarter and early third quarter. He then talks about being happy with the fight against a Big 12 team (7:00), but there are no moral victories. Coach Abell wants to see less negative plays from the ground game. He goes into depth about the play of Ty Morris (13:00) and Jack Kane on defense before discussing big wins in the American and previewing Prairie View A&M. Seventh-year soccer coach Brian Lee (24:30) dives straight into the recent win at Lamar and Leah Chancey's impact on the team. He discusses his recent 350th career win (28:45) and his time at Rice. He talks about his coaching staff and the play of goalkeeper Kirsten Ruf. Coach Lee breaks down the offensive distribution on the team (32:30) and previews the start of conference play. For the rest of the episode coach Lee discusses his soccer background, how he got his first job (38:00), and what motivates him to keep coaching. He also discusses the Owls recruiting and some topics surrounding the beautiful game.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Mind The Kids, host Mark Tebbs speaks with Dr. Lucy Tully and Dr. Simon Rice about the development and impact of "Family Man," an innovative, online, father-inclusive parenting program designed to reduce child conduct problems. Findings can be found in ACAMH's  Journal of Child Psychology and Psychiatry – JCPP - ‘An online, father-inclusive parenting intervention for reducing child conduct problems: a randomised controlled trial of family man' https://doi.org/10.1111/jcpp.14068 Dr. Tully, a senior lecturer and clinical researcher, shares her passion for early intervention in child mental health and her commitment to making evidence-based parenting support accessible. She highlights a key gap in the field: most parenting programs are designed for and tested with mothers, leaving fathers underrepresented and under-engaged. The conversation explores the barriers fathers face in accessing traditional parenting programs—such as cost, work commitments, lack of awareness, and persistent gender stereotypes—and how Family Man was purpose-built to address these issues. Developed in partnership with the Movember Institute, Family Man is a brief, self-directed, animated program that uses humor and relatable scenarios to engage fathers (and mothers) in learning effective strategies for managing children's challenging behaviors. A randomized controlled trial found that parents who completed Family Man reported significant improvements in their child's conduct, parenting practices, and family wellbeing—benefits that were sustained over time and equally experienced by both mothers and fathers. The program's online, accessible format and father-focused branding were key to its success. Dr. Rice emphasizes the importance of policy changes to support father involvement, such as better paternity leave and organizational practices that actively engage dads. Both guests call for ongoing research, longer-term follow-up, and a cultural shift to make father engagement "core business" in child mental health. Listeners are encouraged to try Family Man for free, regardless of whether they have concerns about their child's behavior, and to share the resource widely. This episode is essential for parents, practitioners, and anyone interested in advancing inclusive, accessible, and effective support for families.

Chris Lee and Blake Lovell break down Missouri's game with Louisiana and offer picks. Topics include: Missouri QB Beau Pribula has been sensational, completing 79.1% of his passes and showing terrific mobility, too. Tigers' wide receiver Kevin Coleman Jr. leads the SEC in receptions (16) and ninth in yards (174) and has been explosive in the open field. Missouri tight end Brett Norfleet tied with SEC lead with 3 TDs and has shown athleticism for the position, too. Missouri's running-back tandem of Ahmad Hardy is (second in the SEC with 212 rushing yards) and Jamal Roberts (eighth with 176) has been terrific. Protection and turnovers can be an issue with Missouri (Week One sacks by Central Arkansas and a fumble that resulted in a Kansas touchdown last week). Louisiana quarterback Walker Howard is talented--he's been at Ole Miss and LSU--but his production this year (10-of-22, 88 yards, 0 TDs, 1 interception) hasn't been great. Running back Bill Davis (30 carries, 190 yards) leads the Rajin' Cajuns rushing attack. The Louisiana defense has given up just 14 points in a loss to Rice, and 10 in a defeat of McNeese State. GAMETIME SIDEKICKS Use promo code SE16 for 20% off! http://www.gametimesidekicks.com/ ROKFORM Use promo code SEC25 for 25% off! The world's strongest magnetic phone case! https://www.rokform.com/ JOIN OUR MEMBERSHIP

It's Monday Morning Fallout! Tepper and Pickle overreact to the football weekend. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the most wonderful time of year: National Rice Month! This year is the 35th Anniversary and co-hosts Michael Klein and Asiha Grigsby are joined by USA Rice's Cameron Jacobs and Deborah Willenborg to talk all things NRM. From newsletters, influencers, and the 10th annual NRM Video Scholarship contest, to restaurant partners Fuzzy's Taco Shop and Rock N Roll Sushi, and shelf talkers in 1,000 supermarkets, it will be difficult to avoid NRM messaging! Plus, cook offs, massive rice donations, and a sneak peek of the all new U.S. jasmine ad campaign. Dig in and Think Rice! www.thinkrice.com/jasmine www.reelricecontest.com www.youtube.com/@TheUsaRiceFederation With special guests: Cameron Jacobs, USA Rice and Deborah Willenborg, USA Rice Hosted by: Michael Klein and Asiha Grigsby

Listen LIVE weekdays 9am-10am EST on Turf's Up Radio.

We discuss the last games (or fights) for five of the greatest of all time: Rocky Marciano, Willie Mays, Gordie Howe, Jerry Rice, and Kobe Bryant.Books to Complement This Episode: Unbeaten: Rocky Marciano's Fight for Perfection in a Crooked WorldThe Boxing Kings: When American Heavyweights Ruled the RingAmazin': The Miraculous History of New York's Most Beloved Baseball Team24: Life Stories and Lessons from the Say Hey KidShowboat: The Life of Kobe BryantHello Old Sports is part of the Sports History Network - The Headquarters For Your Favorite Sport's Yesteryear. Contact the show at HelloOldSports@gmail.com and find us on Facebook at www.facebook.com/HelloOldSportsMentioned in this episode:Sports History Network Theme SongThis theme song was produced by Ron "Tyke" Oliver of Music Meets Sportz https://sites.google.com/view/sportsfanztastic/sports-history-network?authuser=0

The Chiefs spoke about Xavier Worthy and his injury without giving much of an update, but we will talk about the Kansas City Chief's head coach's remarks. Hollywood Brown must step up for the Chiefs going forward without Rice for the next 2 months. Plus, we're diving into to other concerns after week 1. ✖️SIGN UP TODAY FOR up to $200 in Prophet Cash BACK -- USE CODE: ACU WHEN SIGNING UP AT https://prophetx.onelink.me/E5Yi/ACU or DOWNLOAD THE PROPHETX APP #ProphetX #ad

Well, we said there would be growing pains, didn't we? It's unfortunate that Rice couldn't close this chapter of the rivalry with UH with a win, but that's the way the bucket breaks sometimes. Matt and Carter are here to assess the aftermath. How concerned are we about the passing game? Is the Owls' general lack of offensive production so far cause for real anguish, or just part of the process? All that and more! Learn more about your ad choices. Visit megaphone.fm/adchoices

¡Bienvenidos a una nueva edición de Baseball News, tu noticiero matutino de Grandes Ligas en español!

The Non-Negotiables return with a packed episode covering Arsenal through the international break and beyond. The lads dive deep into Mikel Merino's hat-trick heroics for Spain against Turkey, debating whether Arsenal are getting the best out of the midfielder. Declan Rice's leadership credentials take center stage, with the hosts exploring his influence on young Arsenal talents like Myles Lewis-Skelly and Max Dowman, and whether he is taking the keys to this England team.Key Topics:•International Round-up: Ødegaard's return from injury, Calafiori and Hincapié impressing at center-back for their countries, and updates on Gyokeres vs Sesko•APT Case Settlement: Breaking down Man City's settlement with the Premier League over Associated Party Transaction rules and what it means for the 115+ charges•Injury Crisis Management: Saliba's ankle injury timeline and how Mosquera steps into the spotlight, plus Ben White's potential return•The Tony Adams Controversy: Unpacking the Arsenal legend's comments about Ødegaard's captaincy and Rice as his preferred choice•Premier League Hall of Fame: Debating Sol Campbell and Cesc Fàbregas nominations, and what the HoF actually is (or should be).•Looking Down the Road: Daniel Levy stepping down from his CEO role and what it means for Sp*rs.Quote of the Episode: “Are we utilizing this player that seems to be doing so well at international level?” - The ongoing Merino debate continues.The episode features the usual blend of tactical analysis, nostalgic football stories (including memories of Glenn Helder and George Graham's sacking), and plenty of banter.Follow @TheNNPod for more hot takes and controversial opinions.Chapters:(00:00) - Intro(01:43) - Is Didier Drogba Overrated?(02:39) - Ødegaard: Norway(02:59) - Merino: Spain / What's his best position?(14:10) - Rice: England / Future Captain?(23:18) - Hincapie & Calafiori play CB for Country?(25:36) - AFC International Round Up(27:03) - Daniel Levy is liberated from Sp*rs(35:08) - PT.2 / City & EPL Settlement?(44:03) - Saliba Injury / is Mosquera ready?(51:51) - EPL Hall of Fame Nominations(01:11:41) - Ødegaard Responds to Tony Adams Hosted on Acast. See acast.com/privacy for more information.

Japan is famous for curry rice, but did you know there's another kind of curry that goes beyond it? In this episode, explore “Soup Curry,” a Sapporo-born dish with hearty vegetables, customizable toppings, and unique soup bases. Learn how it differs from curry rice, how to order it, and pick up useful food-related vocabulary and cultural insights along the way.

Headline games (00:55): Michigan at Oklahoma, Iowa at Iowa State, Kansas at Missouri, Illinois at Duke, Oklahoma State at OregonUpsets (34:45): USF at Florida, Arizona State at Mississippi State, Army at Kansas State, West Virginia at Ohio, UCLA at UNLVConcluding games (34:45): Houston at Rice, Stanford at BYU, Ole Miss at Kentucky, Virginia at NC State, Vanderbilt at Virginia Tech, Boston College at Michigan State

Northfield Area Chamber of Commerce President Jane Bartho welcomes Jodi Wagner and Erin Clark from Rice County Habitat for Humanity to discuss more on the Chamber’s ambassador program, the organization’s current projects, and upcoming events with the Chamber.

Arkansas is set to welcome $12 billion in new data centers that will require significant electricity, while recent legislation has made it nearly impossible to develop new wind farms. The state will have to rely on importing power and building natural gas plants, leading to higher costs for ratepayers. Sign up now for Uptime Tech News, our weekly email update on all things wind technology. This episode is sponsored by Weather Guard Lightning Tech. Learn more about Weather Guard's StrikeTape Wind Turbine LPS retrofit. Follow the show on Facebook, YouTube, Twitter, Linkedin and visit Weather Guard on the web. And subscribe to Rosemary Barnes' YouTube channel here. Have a question we can answer on the show? Email us! Allen Hall: Let me tell you a little story about wind energy in the state of Arkansas. But first, let me pick you a picture of the natural state. Arkansas sits right in the heart of America. This is the land that gave us President Bill Clinton and the retail giant Walmart. It's the home to the rugged Ozark mountains and the fertile Mississippi River Delta, where folks still wave from the front porches. And Sunday dinner means the whole family surround the table. Arkansas has always been a place where old traditions meet new opportunities. Rice fields stretch across the eastern flatlands. Timber companies harvest the dense forest. The Buffalo River runs wild and free. And now. Wind energy companies are eyeing those wide open spaces and [00:01:00] mountain ridges. But here's where our story gets interesting. The natural state is about to welcome $12 billion in new data centers. That's Google building a $10 billion facility in West Memphis, just across the river from where Elvis lived. Two more billion dollars centers go up in Little Rock and Conway near the center of the state. These data centers will demand massive amounts of electricity. How much Arkansas Electric Cooperative Corporation says they've got requests for 4,000 megawatts of new load. That's more power than the entire system has built in 80 years. And the data center companies want it in just three or four years. And here's an interesting turn of events. Arkansas just made it nearly impossible to build wind farms that could power these data centers cheaply. And cleanly. Senate Bill 4 37 passed by just one vote in the Arkansas [00:02:00] Senate 18 4 14 against, they called it the Arkansas Wind Energy Development Act, but don't let the name fool you. This 20 page regulatory monster is designed to kill wind development. The bail requires wind turbines to be set back three and a half times their height from property lines. That's up to a quarter mile it. Bans turbines within one mile of schools, hospitals, churches, and city limits. It demands extensive environmental studies and public hearings. Wind companies warned this would kill future development. Wire, Hauser the Timber Giant with 1.2 million acres in Arkansas said the rule would limit their ability to host wind projects to zero acres. Zero. Representative Jack Leman, a Republican from Jonesboro, Arkansas, summed it up on the house floor, quote, if wind is a bad idea, it will fail on its own. It's not our job to kill an [00:03:00] industry, unquote, but they killed it anyway. Six Arkansas counties have already banned wind development. Carroll County, Boone, Madison, Newton Crawford, and Criton Counties have all said no to commercial wind projects. The current projects get a pass. The Crossover Wind Project in Cross County and the Nimbus Project in Carroll County. Were already under development by April 9th of this year, so they're exempt from the new rules. Crossover wind will be Arkansas's first operational wind farm, 135 megawatts, 32 turbines enough to power 50,000 homes. It's going online next summer in the flat farmland of Eastern Arkansas. Nimbus is more controversial. 180 megawatts. Plan for the Ozark Mountains in Carroll County near the state line with Missouri...

A little 12+ minute taste of what Bobby and Sam talked about on the Patreon-exclusive Bayou Bucket react episode, which you can get access to by going to patreon.com/shpawdcast and supporting the work the guys do talking about the Cougars.

Former Rice Owl Dean Connors scored two touchdowns, and Will James had a pick-six as the Coogs beat the Owls 35-9. The Cougar After Thoughts Show (CATS!) broke it down after the game. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Let's Rage Coogs presented by the Saxenian Family! Join hosts Andy Yanez, Dayon Dunlap and Kris Gardner along with former Houston Cougars running back Bryce Beall break down all things Houston-Rice!#gocoogs #collegefootball #big12

Join us for the first week of our new September series RELease!