Podcasts about Rizzo

In this Outlast Podcast episode, Frank and Shirley break down Survivor 49, episode 8, "Hot Grim Reaper." Coming off Nate's blindside, they look at how Rizzo and Savannah go from the bottom to calling the shots, all while holding idols and advantages that completely reshape the vote.They talk through John and Sage's surprising rise to power, Mickey's missteps, Christina's new idol, and why production twists are creating both great TV and brutally unfair outcomes. Frank and Shirley also react to Savannah's emotional backstory, the grueling endurance challenge, the chaotic tribal that sends Mick to the jury, and how early jury makeup and representation are being noticed by fans and players.00:00 Intro, Nate's exit, and setting up "Hot Grim Reaper"02:00 Rizzo and Savannah on the bottom, John cashing in his social game04:00 Missy's idol play fallout and the trust gap with Sage and Joanne05:30 Production twists, split tribals, and whether the game is being over-engineered07:10 Savannah's work story, emotional backstory, and how it changes how people see her12:40 Challenge teams, the brutal endurance setup, and who struggles first15:30 Christina's fall, Sophie's grind, Savannah's locked-in focus, and the big win18:45 Winners feast, Savannah's extra vote twist, and how everything shifts when she walks in20:15 Sophie's strategic mistake, Mick's social game, and Joanne caught in the middle23:00 Rizzo's pitch to flip the vote onto Mick and keep both advantages in play26:30 Tribal council live scrambling, pitches from Mick and Sophie, and last-minute whispering29:30 Mick joins the jury, what kind of juror she and Nate will be, and representation concerns32:30 How everyone's favorites are doing, Facebook fan reactions, and social vs strategic play35:00 On Fire with Jeff notes, behind the scenes challenge talk, and next week's previewRizzo and Savannah go from clear targets on the bottom to holding power with an idol and an extra vote, without burning either one.John's long term social game finally pays off, as he starts using all of those relationships he quietly built earlier in the season.Missy's "unnecessary" idol play becomes a major sticking point for Sage and Joanne, even though it was a defensible move from a fan's perspective.Production twists and split tribals make for tense TV, but Frank and Shirley question how often they unfairly wreck otherwise solid positions.Christina finds a clean immunity idol, but promising to play it for others becomes its own strategic risk.Savannah's vulnerable story about a harsh work environment adds emotional depth and changes how players and viewers see her.The endurance challenge highlights different coping strategies, from prayer and ritual to quiet mental toughness, with Savannah outlasting Sophie at the end.Sophie over-sharing her plan with Mick blows up her own spot and reshapes the vote, proving again that sometimes silence is the best strategy.Rizzo's read that Mick has a bigger social "web" than Sophie shows why he is such a dangerous late-game player.Mick's move to the jury, alongside Nate, sets up a smart, analytical jury rather than an emotional one, which could be huge for the eventual finalists.If you enjoy our Survivor 49 recaps, make sure to subscribe to the Outlast Podcast on Apple Podcasts, Spotify, or wherever you listen. Leave us a five star review so more Survivor fans can find the show, and share this episode with your tribe using the hashtag #OutlastPodcast.All news and coverage mentioned across the Geek Freaks Network can be found at GeekFreaksPodcast.com, the home base for our geek and reality TV content.Stay connected with Outlast and the Geek Freaks Network:Outlast on Twitter: @OutlastPodcast1Follow, like, and share to help the community grow between episodes.Apple Podcasts TagsSurvivor 49, Survivor Season 49, Survivor 49 Hot Grim Reaper, Survivor recap podcast, Outlast Podcast, Geek Freaks Network, reality TV recap, Survivor

Original Episode Transcript Follows:Stephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, a lot of cookbook authors, manufacturers, and people who are doing cool things with food. And Ashley Russell came across my desk, and she has a cookbook that's called “What's Cooking Good Looking”. And I was first of all, captured by the illustrations in the book you are working on or have. They were very. How do I describe them? They were like tattoos. They were adorable, and they are original art by @sadpuppytattoo. When Ashley describes the banana bread of her grandmas, she was generous enough to share the recipe here.Ashley Russell:Yeah.Stephanie Hansen:Tell me about the book and how you decided to illustrate it the way you did. And then I wanted to talk to you specifically about self publishing a book, because I think a lot of people think about it, but they're not sure how to do it. So I just wanted to get your feedback.Ashley Russell:Totally. So I started this book inspired by my grandma. She passed away in 2024, summer of 2024. And it was almost immediate, was like, we have to have all the family has to have our recipes. And so she had a really cute little vintage recipe card box, and the whole process just sort of unfolded over the past year and a half. It is definitely a lot of Southern cooking. She's from Texas, but lived the past 30 years up in northern Washington. And her and my mom and her siblings lived all over the country.So there's just a little bit of everything in there from, like, recipes she got from neighbors or things that she learned from different parts of the country. So it's a really fun, like, eclectic mix of American cooking. And it's just so much her. Like, there's sugar and everything, and it's just. I'm so happy to have all of the family favorites in one place. Yeah.Stephanie Hansen:Did you work with members of the family, or was it primarily. Did it fall on you to compile everything?Ashley Russell:I definitely compiled everything, but my family was there every step of the way. Like, my grandma wrote in cursive, and I couldn't always read it.Stephanie Hansen:A lot of our grandmas wrote in cursive, and it is hard to read.Ashley Russell:It's so hard to read. And so we started this text group, and I would be like, does anyone know what this says? And then also things like vegetable oil or sweet milk or, you know, polio olio. Exactly. What is that?Stephanie Hansen:It's shortening. But, I mean, nobody knew.Ashley Russell:Nobody knew. And so it was a lot of just, like, you know, there were puzzles to it, and it was funny, and it brought us together and it kept us talking about her. And then, in addition to the community that I reached out to here in Portland, all My family members helped recipe test because it's like they remembered how it was supposed to taste. So it was almost like, you know, I think that this is missing this because she didn't write everything down. Like, a lot of things lived in her head.Stephanie Hansen:Yeah. Did you ever done this before or anything like this? Do you. What's your background?Ashley Russell:No. So I worked for a decade in costume design. I worked on a lot of small budget indie film and tv. And so I think I'm used to like, okay, we have this big hurdle of a project ahead. But I've never, I've never written a book. I've never written a cookbook. And the whole process was such a journey, but it, it was all so much fun, I think, because I was like learning and uncovering things about my family along the way. Yeah.Ashley Russell:So.Stephanie Hansen:Well, the creative process too, I think, is. Know you talk about being a costume designer. I didn't really think about writing a cookbook or recipes or being a recipe developer as a creative endeavor until I kind of started doing it more. And then I was like, oh, yeah, this does require creativity. And this is where that, where I scratch that itch.Ashley Russell:Yes, totally. I agree with that. It is super creative. And I never realized that either. I have a few cookbooks, but in this process, it made me realize, like, what little magical creative books they are and how much, you know, there's people's dreams and they nourish us and they're little windows into different parts of history and people's lives and they're just pretty cool. Yeah.Stephanie Hansen:And people talk about like, I'm, I'm in the process of. I just released a book in September, so I'm out at bookstores and grocery stores and selling the book everywhere. And a lot of people are like, oh, you know, nobody really needs cookbooks anymore. And I was like, well, actually, you can always look up a recipe on the Internet that's there, but the narrative, the piece of how that fits into their life, the memory that that recipe brings or that combination of spices that transports you to a place that is what is unique about a cookbook. It's. It's so much more than just the recipe. And if you're not jazzed by any of that, then, yeah, it's probably not for you.Ashley Russell:Totally. Yes. Like, you have to be inspired by it. Right. And like, I don't know, I get pretty annoyed with recipes online. There's a ton of pop ups and your phone, you know, has the auto timer and it has to face ID every two minutes. I. It's just when you have it in a cookbook, it's almost like the record version of like a Spotify song.I don't know, like, you sure? Yeah, yeah.Stephanie Hansen:Like, and you can get a song but you don't have it in the context of all the songs in the record and that the artist had. Yeah, it's very similar, actually.Ashley Russell:Totally. And like, people love listening to records and collecting records and I really just think it's, it's, it's a similar. Comes from a similar place.Stephanie Hansen:Yeah. Okay. So your book, what's Cooking Good Looking? It is a spiral bound, which I thought was an interesting choice that I want to ask you about. And it's also got these illustrations. Did you illustrate it or did someone else? They're real cute. They're like tattooed inspired and they're kind of jazzy and it kind of. It had like a hipster core vibe to it.Ashley Russell:Yes. So my boyfriend's brother's sister, so more or less my sister in law. I've known her for six years now. She's a tattoo artist and she does a lot of florals and she did like a food flash at one point. And I've always loved her art. And when I was first starting the book, I was in Canva and I was like, oh, clip art's cute. And I was like, you know, I don't know if I would ever release a book with clip art in it, you know, And I wasn't sold on doing photography. I knew how specific and it had to be.Ashley Russell:Like, people have nailed food photography. If I was going to do it, I wanted to make sure it rocked. And so I asked her one day, I was like, would you want to illustrate this book? And she was like, oh my God, yes. And her tattoos are in black and white already. So it kind of, it transferred pretty easily into print form. And so I was able to use all of her tattoo library, like things she had already drawn. And then she drew things specifically for the book as well. And I just think it looks awesome.Stephanie Hansen:Yeah, it really does. It's real sweet. And what about the choice of spiral bound? And can you talk, can you make that be the introduction of talking about like how you decided to self publish and did you go out and try to find agents or did you go right to self publishing?Ashley Russell:Sure. So I in the past couple years have been really inspired by Rizzo prints and graphic novels and a lot of small press publishing and super inspired by vintage cookbooks. And a lot of them are spiral bound or they're notebook bound. And it's. It's kind of like, it gives it this retro feel, and it's kind of an homage to all of, like, the women's groups and church groups that did cookbooks over the decades. But I also think it's super functional in the kitchen. And I had a graphic design friend mention to me that she loves when a spiral bound is a color that totally offsets the book. So my book is, like, very black and white and yellow, and then it has this bright red spiral binding.And I just think it makes it pop. Like, it's. It's fun and practical. So as far as self publishing. So when I started this, it was really just a project for my family. It was really just, you know, I wanted them to have all the recipes. I. I wasn't even sure if I was going to print it.And as the process unfolded more, I realized more and more that I wanted to make this a book. And I wanted to put my heart in this book. And I wanted to share who Wanda and our family is with the world. And it really was just like a flower slowly blooming. Like, every week would be like, oh, I have to put the ingredients in the order of the method. Oh, you have to do this. Oh, people like, you know, like, you want everything in a recipe on one page. You don't want to have to, like, go back and forth.And it became this really fun project puzzle for me to be like, maybe I can create a cookbook. And so I didn't reach out to agents or anything, because I think the main important part was for this book to be about my grandma and come from me. And I was worried that having an agent or a publisher might dilute that a little bit.Stephanie Hansen:Yeah, they'd have feedback or input or change things. Sure.Ashley Russell:Yeah. So I was able to work with a lot of friends, family, and get a lot of feedback throughout the entire process. I hired an editor, and so there was that constructive criticism, but I didn't feel like the voice or the vision was changing for profit, per se. And so self publishing is what I stuck with. And I think that in order for me to print this book the way I wanted to and for it to look the way it does, I don't know if I could have convinced a publisher to get on board with that.Stephanie Hansen:So then you make that decision and you've got your book assembled or your PDF pages, essentially. Did you tell me about, like, did you go out and just Google, like, how to self publish? Did you figure out, like, how to print on Demand was there color considerations. Kind of walk me through that process a little bit.Ashley Russell:Sure. So I did start looking up print on demand and I started Googling, you know, how to write a cookbook. I listened to Maggie Green's podcast Cookbook Love, like, religiously. I got books on the subject, and I really just created, like, it was my own research project. And I was learning as I went. What turned me away from doing, like, on demand printing or online publishing was that I really wanted it to be spiral bound. I knew that from the beginning almost. And I really wanted to do a mixture of Rizzo printing.Ashley Russell:And I wanted the paper. I just wanted everything to be really high quality and feel like her note cards, feel like her recipe cards. And I didn't think I would get that with online printing. So I went and talked with a few print shops here in Portland, Oregon, and Brown Printing, like, got the project right away. And I've been working with them for the past several months to get it printed.Stephanie Hansen:Have you. Have you printed, like, X amount and you're kind of selling stock as you go?Ashley Russell:Yeah, So I, you know, budget has been a concern throughout this whole process. Like, anyone who's made a cookbook knows it gets very expensive between recipe testing. And I did end up doing photography. I did it myself. All of those things really add up. And so I did an initial print run of 300, which is almost gone at this point. I just picked it up in the beginning of the month. And Brown's doing another run of.Ashley Russell:Of, 300 for the 1st of December so I can have more for the holidays.Stephanie Hansen:And then do you package them up and ship them when people make an order? Can you talk a little bit about that? Because people don't think about that. But you have to buy, like, special envelopes. You have to go to the post office. There is a category for media mail that makes it a little cheaper, but it's still. It's a process.Ashley Russell:It is a process. Like, every bit of this has been such a process. And so, yeah, my. My limit, I had about 180 orders to ship out when I got all the books from recipe testers. Order, pre-orders, family, you know, you name it. And our whole. Our whole living room and kitchen was just, like, stacked with boxes and you.Stephanie Hansen:And they're bigger than you think.Ashley Russell:Like, they're bigger than you think and they're heavy.Stephanie Hansen:Yes. And a box of like, 15 books is, like, a big box. And they're everywhere.Ashley Russell:They're everywhere. Yeah. So, you know, it's kind of like if you're an Etsy shop owner, you know, kind of our pain, I guess. But, you know, you're doing. You're the manual labor and you're the author and you're the publisher, you know, so you're doing everything. And I lugged them all down to the UPS and USPS and shipped them off. Yeah.Stephanie Hansen:Where do you go from here with it? Like, you gotta sell through your next 300, obviously. Did this, like, create a pathway for you, or is this where you'll end this journey and just one and done. And it was great.Ashley Russell:Yeah. So when I first started, I had over 300 recipes from the family. And I reached out to my first editor contact and they were like, whoa, that's a lot of recipes. They're like, books are usually like 75 to 150. And I was like, oh. And like now seeing this printed and it's 260 pages, like, I get it. But at the time, I was like, I just wanted to have everything. And so I have at least one other book of Wanda's on the horizon.But for now, I'm really just trying to put myself in. What if I had a publisher? What if I had an agent? What would they be doing? So it's a lot. Yeah, it's a lot of reaching out to retail stores, seeing if I can get an interview on a podcast, trying to put my book out there in ways that I know of and seeing where it lands. I have. There's about seven stores in Portland that are carrying the book right now, and they're all stores I really love. And that's super exciting.Stephanie Hansen:They carry it on consignment or do you sell them to them outright?Ashley Russell:It depends. So a couple are wholesale and a couple are consignment. Wholesale obviously works better for us, but I'm just happy to have the book out there. I think it's a good time of year. You know, she made all these dishes for Thanksgiving and. And Christmas, so it's the. It's the time to have it in your kitchen.Stephanie Hansen:Do you. Can you talk about, like, how much you make per book?Ashley Russell:Sure. So if I'm talking just printing costs to do the 300 with the brown printing and the riso printing I did by hand at outlet PDX, we're looking at about $20 a book. And I have the book priced at 38. So because I'm not splitting this with any publisher or agent, that means technically $20 profit goes back into my pocket. But at this point, we're still paying off all the production costs, and it also doesn't include that dollar amount. Doesn't include, like, my labor. So when you really figure it out, it's probably. Or food.When you really figure out the numbers. This first round probably cost me about $50 a book to make, you know, and then the hope is, over the years, if continuing to sell copies here and there, you break even, or maybe you make a few dollars.Stephanie Hansen:Yeah, it's. It is kind of like that. As you get, like, past Wanda's story, do you see this being a journey you'll stay on, or is it really just. I'm curious if it ignited something in you because you seem like a creative person.Ashley Russell:Yeah. Like, I've always wanted to be a writer, and it's been pretty daunting. My grandma always encouraged me to be a writer. This feels like that first step. I also like the idea. I've heard a cookbook is, like, the best business card, you know, And I think that's, like, a great way to look at it, too. It's something that I've made that I can say, you know, I wrote this, I've made this. I'd like to do this project.Stephanie Hansen:And fascinating, because that is for. For me personally, I wanted to have agency in the cooking space, and I wasn't. And I wasn't a writer, so I was like, how am I going to get that? I wanted to have a television show. I wanted to do more podcasting, specifically about food. I had a radio show about food, but I needed to have more autonomy, and that's how I started.Ashley Russell:Totally. That makes sense. Did you. Do you feel like that helped achieve some of the dreams you had?Stephanie Hansen:Oh, for sure. I have a TV show now, and I wouldn't have had the TV show if I hadn't have written the cookbook, I don't think.Ashley Russell:Yeah.Stephanie Hansen:Because even though I'm a home chef or a home cook and not a chef at all, actually having the book gives you some credibility of why this person's gonna invest in you and put you on television station. 88 markets. I don't think they would have done that if I wouldn't have had the book.Ashley Russell:Totally. And honestly, like, I think being a home chef, you almost write a better cookbook because you can anticipate what other home chefs are going to be confused by or what they need written down.Stephanie Hansen:Well. And a lot of the best chefs, who I have much admiration and respect for, their books are really challenging or technical and. And that's great. Like, maybe that's who they're writing them for. But some of my favorite chefs, I get their books and I keep them because I love the photography and I just admire so much of the skills and what they bring to the party. But very few of them I actually ever cooked out of.Ashley Russell:Yeah, they're like these beautiful aspirations.Stephanie Hansen:Yeah, they're aspirational books, for sure.Ashley Russell:Yeah.Stephanie Hansen:Can you talk a little bit about Wanda? Just your grandma? Like, you just have a real spirit about you that must come from her. And I'm just curious why she was so meaningful to you outside of just being your grandma.Ashley Russell:Yeah, totally. So I was raised by my mom. It was just me and my mom and I would spend a lot of time with my grandparents. I think when you're set up in that sort of one parent system, I was either going with my mom everywhere or I was spending summers at my grandparents, and those summers at my grandparents. I, I feel like as an adult, I'm sort of chasing that feeling, you know, of, of being, you know.Stephanie Hansen:Really? Yeah. Oh, that's so touching.Ashley Russell:Yeah. I mean, it's true. Whether it's cooking in the kitchen or laughing with my grandpa. You know, my grandma taught me how to sew, and later on in life, I worked in costumes and I used to bake with her, and now I'm making this cookbook. She meant a lot to me. And I know, I know both of them meant so much to our whole family that I don't want, I don't want us to lose that, and I don't want anyone that comes next in our family to not know about it.Stephanie Hansen:Yeah. Yeah. What a beautiful sentiment. I, I just the I, the what you said, just, I've been chasing that feeling is really. I wrote my book for very similar reasons. You know, my mom had died early of breast cancer, and I wanted to document family recipes. Yeah, just the way you said that was really beautiful, so. Oh, that's so nice.Ashley Russell:I, I, whether or not we're aware of it, that we're, we're kind of doing that right. You know, where's your happy place? What makes you, what brings you happiness? And those memories really do as, as I'm sure other memories for other people do for them.Stephanie Hansen:Yeah. All right. Well, I have loved hearing your story. I knew right away when the book came across my desk and you reached out to me directly, I was like, oh, yeah, I do want to talk to her. I want to figure out, like, what inspired her to take this on. Because it is a labor of love, you. Even if, I mean, I don't I've not read a statistic, but like most cookbooks and most cookbook authors are not getting rich by writing cookbooks. They're using it to parlayed into other things.So it's usually not actually a money making endeavor. It's more a creative process and something that you do as a labor of love. And I think a lot of people that love cookbooks may be listening, you know, have wanted to do this. So I wanted to like, really document, like, how did you do it and what did you think about and how did you decide to put it together? When you put your list of recipes together, was it obvious what was going to make it?Ashley Russell:Yeah, you know, it started with what are the family favorites? What, what do we have to have? And then it was with, you know, what turned out really well in recipe testing. And from there, like, you know, the, the, the baking section's over half the book. Yeah. And then it was sort of trying to round out the other sections of the book. Yeah. And they were recipes that could stand the test of time and that people would still want to make and also that my, my grandma would enjoy another favorites. Oh, yeah. So I mean, her banana bread is like, I knew I wanted to start the book with her banana bread and end it with sweet tea.That's my grandma to the core. And then in between, you know, there's so many great home cooked meals, home cooked desserts. She had a famous chocolate pie, famous pecan pie. Her Italian cream cake is to die for. It's like a coconut cake. Um, my aunt Angie, her oldest daughter, said that people used to request that she make that. So that was fun to learn and to put in the book.Stephanie Hansen:And now you know how to make all the things too, or a lot of the things.Ashley Russell:Yes. My family's like, well, I guess you're cooking for Thanksgiving now because you know all of her recipes.Stephanie Hansen:Oh, that's so great. I really enjoyed talking to you. It is Ashley Russell. The book is I wrote the what's Cooking Good Looking? Sorry. It is a really beautiful, fun, different way to approach this topic of cookbooks. And I was really. I'm impressed by what you did and I know your grandma would be, she would love it. She'd be real proud of you.And it's really nice to talk with you and share your story. I'll put a link to the book in the podcast notes and put that all together and hopefully we'll help you sell through your next 300. Ashley.Ashley Russell:Thank you, Stephanie. I really appreciate it.Stephanie Hansen:Yeah, it was great. To hear your story and to just spend time with you. Good luck.Ashley Russell:Thanks. Have a good day.Stephanie Hansen:All right. Bye.Ashley Russell:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Original Episode Transcript Follows:Stephanie Hansen:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, a lot of cookbook authors, manufacturers, and people who are doing cool things with food. And Ashley Russell came across my desk, and she has a cookbook that's called “What's Cooking Good Looking”. And I was first of all, captured by the illustrations in the book you are working on or have. They were very. How do I describe them? They were like tattoos. They were adorable, and they are original art by @sadpuppytattoo. When Ashley describes the banana bread of her grandmas, she was generous enough to share the recipe here.Ashley Russell:Yeah.Stephanie Hansen:Tell me about the book and how you decided to illustrate it the way you did. And then I wanted to talk to you specifically about self publishing a book, because I think a lot of people think about it, but they're not sure how to do it. So I just wanted to get your feedback.Ashley Russell:Totally. So I started this book inspired by my grandma. She passed away in 2024, summer of 2024. And it was almost immediate, was like, we have to have all the family has to have our recipes. And so she had a really cute little vintage recipe card box, and the whole process just sort of unfolded over the past year and a half. It is definitely a lot of Southern cooking. She's from Texas, but lived the past 30 years up in northern Washington. And her and my mom and her siblings lived all over the country.So there's just a little bit of everything in there from, like, recipes she got from neighbors or things that she learned from different parts of the country. So it's a really fun, like, eclectic mix of American cooking. And it's just so much her. Like, there's sugar and everything, and it's just. I'm so happy to have all of the family favorites in one place. Yeah.Stephanie Hansen:Did you work with members of the family, or was it primarily. Did it fall on you to compile everything?Ashley Russell:I definitely compiled everything, but my family was there every step of the way. Like, my grandma wrote in cursive, and I couldn't always read it.Stephanie Hansen:A lot of our grandmas wrote in cursive, and it is hard to read.Ashley Russell:It's so hard to read. And so we started this text group, and I would be like, does anyone know what this says? And then also things like vegetable oil or sweet milk or, you know, polio olio. Exactly. What is that?Stephanie Hansen:It's shortening. But, I mean, nobody knew.Ashley Russell:Nobody knew. And so it was a lot of just, like, you know, there were puzzles to it, and it was funny, and it brought us together and it kept us talking about her. And then, in addition to the community that I reached out to here in Portland, all My family members helped recipe test because it's like they remembered how it was supposed to taste. So it was almost like, you know, I think that this is missing this because she didn't write everything down. Like, a lot of things lived in her head.Stephanie Hansen:Yeah. Did you ever done this before or anything like this? Do you. What's your background?Ashley Russell:No. So I worked for a decade in costume design. I worked on a lot of small budget indie film and tv. And so I think I'm used to like, okay, we have this big hurdle of a project ahead. But I've never, I've never written a book. I've never written a cookbook. And the whole process was such a journey, but it, it was all so much fun, I think, because I was like learning and uncovering things about my family along the way. Yeah.Ashley Russell:So.Stephanie Hansen:Well, the creative process too, I think, is. Know you talk about being a costume designer. I didn't really think about writing a cookbook or recipes or being a recipe developer as a creative endeavor until I kind of started doing it more. And then I was like, oh, yeah, this does require creativity. And this is where that, where I scratch that itch.Ashley Russell:Yes, totally. I agree with that. It is super creative. And I never realized that either. I have a few cookbooks, but in this process, it made me realize, like, what little magical creative books they are and how much, you know, there's people's dreams and they nourish us and they're little windows into different parts of history and people's lives and they're just pretty cool. Yeah.Stephanie Hansen:And people talk about like, I'm, I'm in the process of. I just released a book in September, so I'm out at bookstores and grocery stores and selling the book everywhere. And a lot of people are like, oh, you know, nobody really needs cookbooks anymore. And I was like, well, actually, you can always look up a recipe on the Internet that's there, but the narrative, the piece of how that fits into their life, the memory that that recipe brings or that combination of spices that transports you to a place that is what is unique about a cookbook. It's. It's so much more than just the recipe. And if you're not jazzed by any of that, then, yeah, it's probably not for you.Ashley Russell:Totally. Yes. Like, you have to be inspired by it. Right. And like, I don't know, I get pretty annoyed with recipes online. There's a ton of pop ups and your phone, you know, has the auto timer and it has to face ID every two minutes. I. It's just when you have it in a cookbook, it's almost like the record version of like a Spotify song.I don't know, like, you sure? Yeah, yeah.Stephanie Hansen:Like, and you can get a song but you don't have it in the context of all the songs in the record and that the artist had. Yeah, it's very similar, actually.Ashley Russell:Totally. And like, people love listening to records and collecting records and I really just think it's, it's, it's a similar. Comes from a similar place.Stephanie Hansen:Yeah. Okay. So your book, what's Cooking Good Looking? It is a spiral bound, which I thought was an interesting choice that I want to ask you about. And it's also got these illustrations. Did you illustrate it or did someone else? They're real cute. They're like tattooed inspired and they're kind of jazzy and it kind of. It had like a hipster core vibe to it.Ashley Russell:Yes. So my boyfriend's brother's sister, so more or less my sister in law. I've known her for six years now. She's a tattoo artist and she does a lot of florals and she did like a food flash at one point. And I've always loved her art. And when I was first starting the book, I was in Canva and I was like, oh, clip art's cute. And I was like, you know, I don't know if I would ever release a book with clip art in it, you know, And I wasn't sold on doing photography. I knew how specific and it had to be.Ashley Russell:Like, people have nailed food photography. If I was going to do it, I wanted to make sure it rocked. And so I asked her one day, I was like, would you want to illustrate this book? And she was like, oh my God, yes. And her tattoos are in black and white already. So it kind of, it transferred pretty easily into print form. And so I was able to use all of her tattoo library, like things she had already drawn. And then she drew things specifically for the book as well. And I just think it looks awesome.Stephanie Hansen:Yeah, it really does. It's real sweet. And what about the choice of spiral bound? And can you talk, can you make that be the introduction of talking about like how you decided to self publish and did you go out and try to find agents or did you go right to self publishing?Ashley Russell:Sure. So I in the past couple years have been really inspired by Rizzo prints and graphic novels and a lot of small press publishing and super inspired by vintage cookbooks. And a lot of them are spiral bound or they're notebook bound. And it's. It's kind of like, it gives it this retro feel, and it's kind of an homage to all of, like, the women's groups and church groups that did cookbooks over the decades. But I also think it's super functional in the kitchen. And I had a graphic design friend mention to me that she loves when a spiral bound is a color that totally offsets the book. So my book is, like, very black and white and yellow, and then it has this bright red spiral binding.And I just think it makes it pop. Like, it's. It's fun and practical. So as far as self publishing. So when I started this, it was really just a project for my family. It was really just, you know, I wanted them to have all the recipes. I. I wasn't even sure if I was going to print it.And as the process unfolded more, I realized more and more that I wanted to make this a book. And I wanted to put my heart in this book. And I wanted to share who Wanda and our family is with the world. And it really was just like a flower slowly blooming. Like, every week would be like, oh, I have to put the ingredients in the order of the method. Oh, you have to do this. Oh, people like, you know, like, you want everything in a recipe on one page. You don't want to have to, like, go back and forth.And it became this really fun project puzzle for me to be like, maybe I can create a cookbook. And so I didn't reach out to agents or anything, because I think the main important part was for this book to be about my grandma and come from me. And I was worried that having an agent or a publisher might dilute that a little bit.Stephanie Hansen:Yeah, they'd have feedback or input or change things. Sure.Ashley Russell:Yeah. So I was able to work with a lot of friends, family, and get a lot of feedback throughout the entire process. I hired an editor, and so there was that constructive criticism, but I didn't feel like the voice or the vision was changing for profit, per se. And so self publishing is what I stuck with. And I think that in order for me to print this book the way I wanted to and for it to look the way it does, I don't know if I could have convinced a publisher to get on board with that.Stephanie Hansen:So then you make that decision and you've got your book assembled or your PDF pages, essentially. Did you tell me about, like, did you go out and just Google, like, how to self publish? Did you figure out, like, how to print on Demand was there color considerations. Kind of walk me through that process a little bit.Ashley Russell:Sure. So I did start looking up print on demand and I started Googling, you know, how to write a cookbook. I listened to Maggie Green's podcast Cookbook Love, like, religiously. I got books on the subject, and I really just created, like, it was my own research project. And I was learning as I went. What turned me away from doing, like, on demand printing or online publishing was that I really wanted it to be spiral bound. I knew that from the beginning almost. And I really wanted to do a mixture of Rizzo printing.Ashley Russell:And I wanted the paper. I just wanted everything to be really high quality and feel like her note cards, feel like her recipe cards. And I didn't think I would get that with online printing. So I went and talked with a few print shops here in Portland, Oregon, and Brown Printing, like, got the project right away. And I've been working with them for the past several months to get it printed.Stephanie Hansen:Have you. Have you printed, like, X amount and you're kind of selling stock as you go?Ashley Russell:Yeah, So I, you know, budget has been a concern throughout this whole process. Like, anyone who's made a cookbook knows it gets very expensive between recipe testing. And I did end up doing photography. I did it myself. All of those things really add up. And so I did an initial print run of 300, which is almost gone at this point. I just picked it up in the beginning of the month. And Brown's doing another run of.Ashley Russell:Of, 300 for the 1st of December so I can have more for the holidays.Stephanie Hansen:And then do you package them up and ship them when people make an order? Can you talk a little bit about that? Because people don't think about that. But you have to buy, like, special envelopes. You have to go to the post office. There is a category for media mail that makes it a little cheaper, but it's still. It's a process.Ashley Russell:It is a process. Like, every bit of this has been such a process. And so, yeah, my. My limit, I had about 180 orders to ship out when I got all the books from recipe testers. Order, pre-orders, family, you know, you name it. And our whole. Our whole living room and kitchen was just, like, stacked with boxes and you.Stephanie Hansen:And they're bigger than you think.Ashley Russell:Like, they're bigger than you think and they're heavy.Stephanie Hansen:Yes. And a box of like, 15 books is, like, a big box. And they're everywhere.Ashley Russell:They're everywhere. Yeah. So, you know, it's kind of like if you're an Etsy shop owner, you know, kind of our pain, I guess. But, you know, you're doing. You're the manual labor and you're the author and you're the publisher, you know, so you're doing everything. And I lugged them all down to the UPS and USPS and shipped them off. Yeah.Stephanie Hansen:Where do you go from here with it? Like, you gotta sell through your next 300, obviously. Did this, like, create a pathway for you, or is this where you'll end this journey and just one and done. And it was great.Ashley Russell:Yeah. So when I first started, I had over 300 recipes from the family. And I reached out to my first editor contact and they were like, whoa, that's a lot of recipes. They're like, books are usually like 75 to 150. And I was like, oh. And like now seeing this printed and it's 260 pages, like, I get it. But at the time, I was like, I just wanted to have everything. And so I have at least one other book of Wanda's on the horizon.But for now, I'm really just trying to put myself in. What if I had a publisher? What if I had an agent? What would they be doing? So it's a lot. Yeah, it's a lot of reaching out to retail stores, seeing if I can get an interview on a podcast, trying to put my book out there in ways that I know of and seeing where it lands. I have. There's about seven stores in Portland that are carrying the book right now, and they're all stores I really love. And that's super exciting.Stephanie Hansen:They carry it on consignment or do you sell them to them outright?Ashley Russell:It depends. So a couple are wholesale and a couple are consignment. Wholesale obviously works better for us, but I'm just happy to have the book out there. I think it's a good time of year. You know, she made all these dishes for Thanksgiving and. And Christmas, so it's the. It's the time to have it in your kitchen.Stephanie Hansen:Do you. Can you talk about, like, how much you make per book?Ashley Russell:Sure. So if I'm talking just printing costs to do the 300 with the brown printing and the riso printing I did by hand at outlet PDX, we're looking at about $20 a book. And I have the book priced at 38. So because I'm not splitting this with any publisher or agent, that means technically $20 profit goes back into my pocket. But at this point, we're still paying off all the production costs, and it also doesn't include that dollar amount. Doesn't include, like, my labor. So when you really figure it out, it's probably. Or food.When you really figure out the numbers. This first round probably cost me about $50 a book to make, you know, and then the hope is, over the years, if continuing to sell copies here and there, you break even, or maybe you make a few dollars.Stephanie Hansen:Yeah, it's. It is kind of like that. As you get, like, past Wanda's story, do you see this being a journey you'll stay on, or is it really just. I'm curious if it ignited something in you because you seem like a creative person.Ashley Russell:Yeah. Like, I've always wanted to be a writer, and it's been pretty daunting. My grandma always encouraged me to be a writer. This feels like that first step. I also like the idea. I've heard a cookbook is, like, the best business card, you know, And I think that's, like, a great way to look at it, too. It's something that I've made that I can say, you know, I wrote this, I've made this. I'd like to do this project.Stephanie Hansen:And fascinating, because that is for. For me personally, I wanted to have agency in the cooking space, and I wasn't. And I wasn't a writer, so I was like, how am I going to get that? I wanted to have a television show. I wanted to do more podcasting, specifically about food. I had a radio show about food, but I needed to have more autonomy, and that's how I started.Ashley Russell:Totally. That makes sense. Did you. Do you feel like that helped achieve some of the dreams you had?Stephanie Hansen:Oh, for sure. I have a TV show now, and I wouldn't have had the TV show if I hadn't have written the cookbook, I don't think.Ashley Russell:Yeah.Stephanie Hansen:Because even though I'm a home chef or a home cook and not a chef at all, actually having the book gives you some credibility of why this person's gonna invest in you and put you on television station. 88 markets. I don't think they would have done that if I wouldn't have had the book.Ashley Russell:Totally. And honestly, like, I think being a home chef, you almost write a better cookbook because you can anticipate what other home chefs are going to be confused by or what they need written down.Stephanie Hansen:Well. And a lot of the best chefs, who I have much admiration and respect for, their books are really challenging or technical and. And that's great. Like, maybe that's who they're writing them for. But some of my favorite chefs, I get their books and I keep them because I love the photography and I just admire so much of the skills and what they bring to the party. But very few of them I actually ever cooked out of.Ashley Russell:Yeah, they're like these beautiful aspirations.Stephanie Hansen:Yeah, they're aspirational books, for sure.Ashley Russell:Yeah.Stephanie Hansen:Can you talk a little bit about Wanda? Just your grandma? Like, you just have a real spirit about you that must come from her. And I'm just curious why she was so meaningful to you outside of just being your grandma.Ashley Russell:Yeah, totally. So I was raised by my mom. It was just me and my mom and I would spend a lot of time with my grandparents. I think when you're set up in that sort of one parent system, I was either going with my mom everywhere or I was spending summers at my grandparents, and those summers at my grandparents. I, I feel like as an adult, I'm sort of chasing that feeling, you know, of, of being, you know.Stephanie Hansen:Really? Yeah. Oh, that's so touching.Ashley Russell:Yeah. I mean, it's true. Whether it's cooking in the kitchen or laughing with my grandpa. You know, my grandma taught me how to sew, and later on in life, I worked in costumes and I used to bake with her, and now I'm making this cookbook. She meant a lot to me. And I know, I know both of them meant so much to our whole family that I don't want, I don't want us to lose that, and I don't want anyone that comes next in our family to not know about it.Stephanie Hansen:Yeah. Yeah. What a beautiful sentiment. I, I just the I, the what you said, just, I've been chasing that feeling is really. I wrote my book for very similar reasons. You know, my mom had died early of breast cancer, and I wanted to document family recipes. Yeah, just the way you said that was really beautiful, so. Oh, that's so nice.Ashley Russell:I, I, whether or not we're aware of it, that we're, we're kind of doing that right. You know, where's your happy place? What makes you, what brings you happiness? And those memories really do as, as I'm sure other memories for other people do for them.Stephanie Hansen:Yeah. All right. Well, I have loved hearing your story. I knew right away when the book came across my desk and you reached out to me directly, I was like, oh, yeah, I do want to talk to her. I want to figure out, like, what inspired her to take this on. Because it is a labor of love, you. Even if, I mean, I don't I've not read a statistic, but like most cookbooks and most cookbook authors are not getting rich by writing cookbooks. They're using it to parlayed into other things.So it's usually not actually a money making endeavor. It's more a creative process and something that you do as a labor of love. And I think a lot of people that love cookbooks may be listening, you know, have wanted to do this. So I wanted to like, really document, like, how did you do it and what did you think about and how did you decide to put it together? When you put your list of recipes together, was it obvious what was going to make it?Ashley Russell:Yeah, you know, it started with what are the family favorites? What, what do we have to have? And then it was with, you know, what turned out really well in recipe testing. And from there, like, you know, the, the, the baking section's over half the book. Yeah. And then it was sort of trying to round out the other sections of the book. Yeah. And they were recipes that could stand the test of time and that people would still want to make and also that my, my grandma would enjoy another favorites. Oh, yeah. So I mean, her banana bread is like, I knew I wanted to start the book with her banana bread and end it with sweet tea.That's my grandma to the core. And then in between, you know, there's so many great home cooked meals, home cooked desserts. She had a famous chocolate pie, famous pecan pie. Her Italian cream cake is to die for. It's like a coconut cake. Um, my aunt Angie, her oldest daughter, said that people used to request that she make that. So that was fun to learn and to put in the book.Stephanie Hansen:And now you know how to make all the things too, or a lot of the things.Ashley Russell:Yes. My family's like, well, I guess you're cooking for Thanksgiving now because you know all of her recipes.Stephanie Hansen:Oh, that's so great. I really enjoyed talking to you. It is Ashley Russell. The book is I wrote the what's Cooking Good Looking? Sorry. It is a really beautiful, fun, different way to approach this topic of cookbooks. And I was really. I'm impressed by what you did and I know your grandma would be, she would love it. She'd be real proud of you.And it's really nice to talk with you and share your story. I'll put a link to the book in the podcast notes and put that all together and hopefully we'll help you sell through your next 300. Ashley.Ashley Russell:Thank you, Stephanie. I really appreciate it.Stephanie Hansen:Yeah, it was great. To hear your story and to just spend time with you. Good luck.Ashley Russell:Thanks. Have a good day.Stephanie Hansen:All right. Bye.Ashley Russell:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

For the first time the Henry Moore Institute in Leeds will be hosting an exhibition of contemporary sculpture designed to be experienced using multiple senses that move beyond the visual through the exhibition, ‘Beyond the Visual' which will open on 28 November 2025 and run until 19 April 2026.  The exhibition celebrates the work of both blind and non-blind artists who through their work challenge the dominance of sight in the making and appreciation of art. Works on display will include seven new commissions plus historical and contemporary work by sixteen international artists. All of the work in the exhibition can be experienced through more than one sense, including the sometimes forbidden act of touch.  RNIB Connect Radio's Toby Davey caught up with partially blind writer Joseph Rizzo Naudi who has been collaborating with the artists and curators to ensure every work in the exhibition will be audio described, which forms a crucial part of the exhibition experience. To find out more about the ‘Beyond the Visual' exhibition at the Henry Moore Institute from 28 November 2025 to 19 April 2026 do visit - https://henry-moore.org/whats-on/beyond-the-visual/ (Image shows the Beyond the Visual logo. A black circle on a yellow background in which is written in the same yellow as the background 'Beyond' on one line, 'the Visual' on the line underneath and slightly to the right, and yellow braille dots representing the word 'sculpture' underneath)

Entrevista UPP / Martin Rizzo (Concientizando Palabras) - Dia Mundial de Prevención de Grooming

Chalked Cast and chill with Rizzo and the Chalked Squad - Support this podcast: https://podcasters.spotify.com/pod/show/chalked-cast/supportTimestamps:0:00 - Intro0:43 - Rizzo revives OG G2 with JKnaps and Chicago3:42 - What's Rizzo been up to, how far Rizzo will make it in RLCS?14:31 - Fairy Peak, Kaydop and Chausette running it back, RLCS Beginning, Copenhagen LAN Breakdown23:51 - The bot and DDOS problem in Rocket League30:17 - Rizzo's thoughts on NRG becoming World Champions35:47 - Top 25 GOAT list discussion, Who is Rizzo's GOAT?1:14:07 - Patreon Questions

PUNTO G con Guillermina Rizzo 11-11-2025

Frank and Shirley break down Survivor Season 49, Episode 7 as the tribes merge and the game resets. A frantic key scramble sets the tone, Sage cashes in a big advantage, Sophie wins a tough endurance immunity, and social dynamics flip as power players collide. We talk production tidbits from Jeff's podcast, the ethics of camp life moments, and how this vote sets up the sprint to Season 50.00:00 — Welcome, merge setup, why strong players suddenly look exposed00:42 — Who's actually playing: Sophie's edit, Sage vs Savannah confusion, early reads01:33 — Challenge format love: two-phase competitions and rare endurance twists02:10 — Nate's arc and classy exit, what his jury seat means02:26 — Shannon reactions, production realities, camp logistics from “On Fire”03:49 — “Bottoms Up” alliance forms: Steven, Joanne, Sage04:25 — Why the blue camp, sustainability notes, challenge field turfing05:50 — Idol information warfare: blaming Shannon for Rizzo's idol leak06:13 — Why Savannah is the next big target06:38 — Chest advantage drops, mass key scramble, behind-the-scenes camera chaos09:51 — Sage unlocks the chest and a huge challenge advantage10:04 — Merge sunrise, shifting pairs, and soft alliances11:49 — The chicken moment and how the audience reacts every season13:29 — Sage recruits Sophie and Joanne, locks on Savannah14:52 — Earn the merge meal: team lineups and the boulder course16:16 — Puzzle phrase trick, Alex's athletic leap, yellow team wins merge meal17:33 — Individual immunity on the beam: elimination order and Sophie's win for her mom18:52 — Jeff teases two Season 50 spots, who looks ready to seize it21:25 — Feast fallout, who's calm, who's plotting, and why timing matters22:03 — Mick's idol hunt, Savannah vs Mick footrace for the key, vote restored23:29 — Rizzo briefs Savannah, Sophie aims to break the trio, Stephen floated26:16 — Tribal talk, Rizzo flashes idol, votes land, Nate becomes first jurorSage's chest advantage was massive. Skipping phase one secured food and energy for the endurance round.Sophie's immunity win came on a genuinely nasty balance setup. It also gave quieter players room to change gears.The edit is spotlighting a few likely Season 50 figures, which compresses screen time for subtle operators.Idol intel is currency. Pinning the leak on Shannon keeps suspicion off Sage and keeps options open.Mick is a gamer. The head-to-head key lunge with Savannah and reclaiming her vote were pivotal for the merge math.Rizzo showing the idol without playing it protected Savannah enough for the plan to hold.Nate on the jury is big for Rizzo and Savannah. He clocked who flipped in seconds, which will shape Ponderosa talk.“You can't hide behind good players anymore.”“She's incredibly forgettable. It's not her fault. The editors did her wrong.”“Target the leader. Savannah runs the show.”“That's how you do it on Survivor.”“If you're getting to the end now, it won't be because you got carried.”Patreon: https://www.patreon.com/GeekFreakspodcastWhat do you think was the smartest move after the merge feast: flashing an idol, hunting one, or locking votes early? Send questions or hot takes for next week's mailbag and we'll feature a few on the show.Source: Episode transcript 7. Blood Will Be Drawn Apple Podcast tags: Survivor 49, Blood Will Be Drawn, Survivor recap, merge episode, reality TV analysis, Sophie immunity, Sage advantage, Rizzo idol, Savannah strategy, Outlast Podcast, Geek Freaks, Jeff ProbstTimestamps and TopicsKey TakeawaysMemorable QuotesCall to ActionLinks and ResourcesFollow UsListener Questions

There's a romance to boarding a train for a journey that has captured the human imagination for centuries. Each moment is one of discovery and wonder you will never forget. On Canyon Spirit, you'll embark on an elevated rail journey through the iconic vistas of the Southwest. Only traveling during the day, you won't miss a moment of the views. With panoramic glass- dome coaches, through rugged canyons and desert landscapes, you'll have a front-row seat to the unfolding wonders of the region, many of which are accessible only by rail.While onboard the train, guests are treated to attentive service from onboard hosts, who offer rich, historic storytelling of the areas the train travels through. As the train travels between Salt Lake City and Denver, with overnight stays in hotels in Moab and Glenwood Springs, guests experience world-class service and enjoy gourmet dining featuring regionally inspired dishes with locally sourced ingredients.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

PUNTO G con Guillermina Rizzo 4-11-2025

Frank and Shirley break down Survivor Season 49, Episode 6. A surprise tribe swap into three groups sets the stage for a scorching reward challenge, a tense medical check for Christina, and a standout target-knockdown run from Rizzo. Back at camp, social dynamics shift fast: Sophie finally eats, finds a key advantage, and keeps her cards close, while Shannon's confidence collides with Sage's push to flip the vote. The immunity challenge comes down to patience on the table maze, and Tribal ends with one of the season's most satisfying blindsides.00:00 Intro and quick thoughts on the 3-tribe shuffle02:00 Reward setup, heat becomes a factor, medical checks Christina06:30 Challenge highlight: Rizzo knocks targets, Yellow runs away with it09:45 Yellow feast, Sophie's first meal, early reads on tribe chemistry12:00 Camp talk: idol intel spreads, why secrecy still matters15:00 Red tribe reset: Christina's health scare and Nate's social position18:00 Blue tribe blues: chickens loose, Steven bonds, Shannon's confidence shows21:00 Advantage watch: Knowledge Is Power returns and why it's dangerous23:00 Immunity challenge: sandbags, build-a-pole, then the table maze26:30 Yellow wins, Red second, Blue to Tribal and loses flint28:30 Tribal Council: Steven vs. Shannon tension, the flip, and the blindside32:00 On Fire notes, production tidbits, and merge expectations for next weekThe three-tribe shuffle raised the stakes. With only four at each camp, there's nowhere to hide.Heat and low food amplified mistakes. Composure beat speed in both challenges.Rizzo shined in the throwing phase, while Sophie quietly had the best day overall.Knowledge Is Power puts loose lips on notice. If you blab an idol, you paint a target.Sage read the room and organized the move. Shannon's overconfidence made the blindside cleaner.The table maze rewarded calm partners. Yellow's communication carried them to immunity.“Welcome to Survivor.”“I have lucky girl syndrome.”“It's so scary and also so cool.”“You can't hide when there are only four.”“I don't want to hug you. I want it to mean something.”Enjoying the show? Subscribe, rate, and review to help more Survivor fans find us. Share this episode with a friend and tag your reactions with #OutlastPodcast so we can feature you next week.All show news and links: GeekFreaksPodcast.comWe cite GeekFreaksPodcast.com as the source for news discussed across our networked shows.Geek Freaks: Facebook, Threads, Twitter, Instagram, PatreonFacebook: https://www.facebook.com/thegeekfreakspodcastThreads: https://www.threads.net/@geekfreakspodcastTwitter: https://twitter.com/geekfreakspodInstagram: https://www.instagram.com/geekfreakspodcast/Patreon: https://www.patreon.com/GeekFreakspodcastHost: Frank Lourence on Instagram @franklourence79What did you think of the flip at Tribal? Send your questions and hot takes for our next episode, and we'll read some on the show.TV & Film, After Shows, Survivor, Reality TV, TV Recaps, Entertainment, Geek Freaks Network, Outlast PodcastTimestamps and TopicsKey TakeawaysQuotesCall to ActionLinks and ResourcesFollow UsListener QuestionsApple Podcast Tags

Show Open, Vickie from 24th Cheesecakerie, and Gary Rizzo with the gameday weatherSee omnystudio.com/listener for privacy information.

Gary Rizzo with the weather and Rayshaun BennySee omnystudio.com/listener for privacy information.

Matt and Eric blend up some margaritas and dive into the tonally hectic PRACTICAL MAGIC, featuring three Oscar winners and Rizzo as a family of witches who have deadly bad luck with men. 

Tony Rizzo got animated over the Browns trading Joe Flacco. What's a worse trade, Trading AJ Brown or Joe Flacco? Could you help yourself and hold back a grudge with a coworker? Nashville Predators CEO Michelle Kennedy joined the Chase & Big Joe Show, discussing the Preds' first handful of games and what's new at Bridgestone Arena. Listen to hear more. 

Frank and Shirley break down Survivor Season 49, Episode 4, from the mid-episode “fake” challenge and Jake's medical exit to the tribe swap that reshaped alliances. We talk through why collapsed early tribes keep swinging the game, who actually benefits from the new numbers, and how a watery map leads to a clutch idol. Along the way: Christina's “that's for Karen” moment, Blue finally getting flint, and whether Shannon's morning routine is strategy or show. 00:00 — Welcome and what “collapsed” early tribes do to the season's balance. 05:26 — New-era fairness talk and the updated “Beware” advantage timing. 06:41 — The challenge that never happens, Jake's medical exit, and how production pivoted. 07:24 — How production swapped in a different challenge to match the player count. 08:03 — Tribe swap: Blue = Alex, Steven, Christina, Sage, Sophie, Mickey, Shannon; Yellow reloads. 08:38 — Why Blue might “feed off” Sage and Shannon, and why Yellow still looks stronger. 13:31 — Food shock vs. camp comfort, and how vibes differ between tribes. 14:28 — Sophie's fast social game and that soft reveal about Alex's idol play. 14:59 — “Snake in a guru's body” or just morning routine? Reading Shannon on Blue. 27:02 — Blue wins and finally gets flint; Christina knocks the tower and dedicates it “for Karen.” 28:08 — Yellow's vote math: Jason vs. Matt, and Rizzo's path to restoring his vote. 28:31 — Idol rules debate after the clue is shared. 28:44 — Map to water, chest dive, and Rizzo secures the immunity idol. Collapsed early tribes keep creating power pockets when the swap hits, and the players left standing arrive bonded and battle-tested. Production contingency planning is real. The Jake situation forced a quick pivot, and they had a different challenge ready for the new headcount. On paper Blue has numbers, but Yellow's core looks tighter and more coordinated right now. Sophie's social game clicks fast, opening doors across Yellow and quietly shifting trust. Christina's post-win moment is memorable, and Blue finally getting flint matters for momentum. Rizzo's idol find changes Yellow's calculus, especially with his vote in flux. “Shannon is a snake in a guru's body.” “Blue wins and finally gets their flint.” “The map leads to some water… opens it up and there's the immunity idol.” “They knew this was a fake out.” If you enjoyed this recap, follow and subscribe so you don't miss the next episode. Ratings and reviews help a ton. Share the show with a friend and tag us with #OutlastPodcast so we can reshare your post.GeekFreaksPodcast.com — our home base and the source for all news we discuss on our shows.Facebook: https://www.facebook.com/thegeekfreakspodcastThreads: https://www.threads.net/@geekfreakspodcastTwitter: https://twitter.com/geekfreakspodInstagram: https://www.instagram.com/geekfreakspodcast/Patreon: https://www.patreon.com/GeekFreakspodcastSend your Survivor hot takes or questions for Frank and Shirley, and we'll feature them in a future episode.Apple Podcasts Tags: Television, Reality TV, Survivor, CBS, TV Reviews, Geek Freaks, Outlast PodcastTimestamps and TopicsKey TakeawaysQuotesCall to ActionLinks and ResourcesFollow UsListener Questions

Show Open, Jordan Acker, and the final weather preview with Gary RizzoSee omnystudio.com/listener for privacy information.

In this episode of The Evolving Leader podcast, co-hosts Scott Allender and Sara Deschamps sit down with Dr. Gabriele Rizzo, a global authority on strategic foresight who has advised NATO, the US Space Force and major government institutions. The conversation explores how leaders can shift their relationship with the future, moving from prediction and short-termism to building resilience and long-term value. Gabriele shares the laws of foresight, why multiple futures matter, and how to use practical tools like scenario planning and futures wheels to unlock new thinking in times of uncertainty.This conversation is a guide to making space for future relevance. Gabriele Rizzo challenges the listener to see the unknown not as danger but as potential, and to build organisations capable of disruptive innovation rather than defending the status quo. Whether you're leading through transformation, wrestling with the implications of AI, or seeking to balance immediate performance with long-term impact, this conversation offers practical and thought-provoking insights into how foresight can become a critical leadership advantage.Further materials from Gabriele RizzoLongviews.ai Foresight KitchenHR Futures 2030: A Design for Future-Ready Human Resources Other reading from Jean Gomes and Scott Allender:Leading In A Non-Linear World (J Gomes, 2023)The Enneagram of Emotional Intelligence (S Allender, 2023)Social:Instagram           @evolvingleaderLinkedIn             The Evolving Leader PodcastTwitter               @Evolving_LeaderBluesky            @evolvingleader.bsky.socialYouTube           @evolvingleader The Evolving Leader is researched, written and presented by Jean Gomes and Scott Allender with production by Phil Kerby. It is an Outside production.Send a message to The Evolving Leader team

Who is the halfway point Heisman leader and a midweek peek of the gameday forecast with Gary RizzoSee omnystudio.com/listener for privacy information.

Show Open, Early Game Picks, and Gameday Weather with Gary RizzoSee omnystudio.com/listener for privacy information.

Send us a textTwo guests come to Sven for counseling, one worthless, one POS... So say the voices inside them. After divorce, Rizzo feels lost and misses the protection and understanding of someone who cares. From his earliest days through his marriage, he got the message that he was worthless. Camilla is happily divorced but afraid of starting a new relationship. Her childhood message was "You're a piece of s#!t." Sven helps both toward the truth about their authentic selves, as they find common ground toward solutions. Explicit content.

EPISODE 601 - Cal Logan - ShadowBane - One womb, one soul, two fates. One will rise. One will fallA full-time personal trainer and competitive powerlifter, Cal started writing seriously in 2017, drawing inspiration from history, his time spent practicing mixed martial arts, and of course, books. Cal lives in Chicago with his wife, Taylor, and his dachshund, Rizzo.At the end of the day, I'll be happy if ShadowBane earns me some loyal fans. As a debut author, I can't ask for more than that. In a way, ShadowBane is a promise to readers—here's what you can expect from my books, and if you like what you see, stick around. I'm just getting started, and there'll be plenty more to come.Book: ShadowBaneDescriptionOne womb, one soul, two fates. One will rise. One will fall. Shura and Jin are the last of a divine bloodline, operating at the bloodiest fringes of society where they wield might and magic against the demons they are sworn to destroy. For Shura, it's the only way to restore honor to her lineage and claim her rightful place in the world. For Jin, it's a matter of begrudging duty-and escaping the influence of the three kings vying for control of the continent.In their pursuit of the sadistic cult behind the demons' resurgence, the twins find themselves hunted by an ancient demon harboring a blood vendetta, and are forced to set aside past grudges and seek the kings' alliance. When Shura discovers a chilling prophecy, she fears that even her newfound allies may not be enough to stem the rising tide of shadow. Even the palest chance of victory will come at a brutal price. But the prophecy never foretold whose fate would settle the debt: Shura's or her brother's.https://callogan.com/Support the show___https://livingthenextchapter.com/podcast produced by: https://truemediasolutions.ca/Coffee Refills are always appreciated, refill Dave's cup here, and thanks!https://buymeacoffee.com/truemediaca

Welcome to this explosive, fact-finding edition of Light ‘Em Up!We're very pleased you decided to join us!With the nation abuzz with the shooting of Charlie Kirk — his shooting recalls a disturbing pattern: Even the champions of “pro-gun” politics are not immune to America's epidemic of gun violence.We've been flooded with requests from our clients to address in-depth Special Event Contingency Planning for Public Safety Agencies — and that's exactly what we are going to do.In an era where public discourse is increasingly polarized and high-profile events carry heightened risk; the shooting of Charlie Kirk raises urgent questions about how we protect both speakers and attendees.This episode explores the intersection of Special Event Contingency Planning and political symbolism, unpacking how public safety agencies can—and must—design protocols that anticipate threats without compromising civil liberties.We examine the anatomy of a well-executed safety plan, the psychological dynamics of radicalized environments, and the strategic blind spots that can turn a rally into a crisis. Whether you're a public safety professional, a communications strategist, or simply someone concerned with the fragile balance between free speech and public harm—this conversation is for you.This episode will provide essential guidance for event planners, speakers and ticket holders/(spectators). This episode is an in-depth, thorough examination of how to keep events like Charlie Kirk's safe, for all involved.Physical Security is the focus of Rizzo's Protective Group, Ltd.As education is always a key pillar of Light ‘Em Up, by the end of this episode if we achieve our learning objectives in full, you will:Understand clearly and be able to:Define what qualifies an event as being “special” and—    Identify for your own edification and knowledge what a special event contingency planning team consists of and looks like.—   You'll be guided in conducting a hazard analysis for a special event.—   You'll hear how the incident command system (ICS) can be used in response to an incident at a special event.—   We'll give examples of special events (providing clear direction on how you must prepare for them as a provider and spectator).Mark my words, clearly, security measures are going to change and change drastically following this incident.Special Event Contingency planning involves creating a formal document with detailed procedures, responsibilities, and actions to address potential emergencies or hazards during a public gathering, such as at a festival, concert, or sporting event.A few of the main aspects, goals and strategies when conducting a thorough hazard analysis are to:—    identify risks,—    develop a response strategy,—    establish a command structure with assigned roles,—    and define communication protocols for both internal and external stakeholders, including attendees and emergency services.—    The primary goal is to prevent injury, suffering, or death by ensuring the event is safe and successful despite unforeseen circumstances.Don't move a muscle!Tune out the world and tune-in to Light ‘Em Up.  Right here and right now!You can listen to us:  on-the-go, at work, home or when resting.Remember that we are here for you and because of you!In a time of uncertainty, facts provide clarity … even if they upset you!This episode is rated “E” for EVERYONE!Tune in and follow our sponsors Newsly and Feedspot!We want to hear from you!

We kick off Survivor Season 49 with a new approach from us and a wild start from the cast. We compare the U.S. premiere to Australian Survivor: Heroes v Villains and Global All-Stars vibes, break down both challenges, and talk through the early tribe dynamics on Blue, Red, and Yellow. You will hear why Rizzo and Savannah are already getting extra attention, how Alex and Jake formed a quick bromance, why Yellow clicked from day one, and what went wrong for Blue at Tribal. We also walk through the “journey” twist, the shoe bandit bit, and where we think the power will sit heading into Episode 2.00:00 Welcome and why we went in with minimal prep this season02:50 What we watched during the break and why Aussie Survivor hits different05:40 The edit, star power, and why Rizzo and Savannah pop07:05 Alternates explained and how Jason and Mick slid into Yellow08:10 Early reads on Savannah and Rizzo09:00 Tribe roll call: Blue, Red, Yellow and first strengths11:45 First beach marooning challenge breakdown15:50 Why Yellow won and how communication beat brute force17:45 Alex vs. Rizzo on the journey, the puzzle copy moment, and the dig20:45 Red's big return, Rizzo's story, and Blue's supportive read on Alex22:40 Blue alliance threads: Jake, Alex, Sophie, Jeremiah24:10 Red's first camp dynamics, Savannah's job choice, and Nate's “superhero team” lens27:00 Yellow camp chemistry, Matt's Boy Scout energy, Steven's social game30:30 The shoe bandit bit and why it matters more than it looks33:10 Building real alliances vs. naming people as “pull-ins”36:20 Immunity and reward challenge breakdown40:20 Where Annie and Nicole struggled on the maze board and why Yellow cruised43:10 Blue's Tribal priorities and the Shot in the Dark question45:20 Nicole's exit, what the vote says, and Blue's path forward47:00 Episode 2 preview signals and our early favoritesYellow is synced on communication and roles. That wins early challenges.Red has observant playmakers. Savannah clocks small details and lets others talk.Blue showed promise with Alex and Jake but needs cleaner puzzle coordination.The journey twist still rewards awareness. If you finish first, scramble your puzzle.Social framing matters on day one. “Gym bro” bonds and quiet investigator reads can shape a tribe.Being the mom or dad figure is fine if you deliver in challenges and avoid over-managing.Secret pairs inside a bigger group are already forming on Blue.Tribal was about keeping challenge strength. Nicole's social upside was not enough this early.“We wanted to go in like you do, without overchecking every little detail.”“Australian Survivor feels like old-school Survivor trying to make a blockbuster. Different vibe, still works.”“If you finish your puzzle first, mess it up. Make them earn it.”“Yellow did not win on strength. They won on communication.”“Everyone thinks an alliance is ‘theirs.' That is how you get voting blocs.”“Confidence plays. Overconfidence paints a target.”Enjoying the coverage? Follow and subscribe, drop a 5-star review, and share this episode with a Survivor friend. Tag us with your Episode 2 predictions using #GeekFreaksPod.What was your biggest Episode 1 surprise and who are your early winner picks? Send questions and hot takes for next week's mailbag. Use #GeekFreaksPod or message us on Instagram or Twitter.

Matt Berninger from The National is my guest on this episode of That's How I Remember It. Matt checked in from a tour bus at the End of the Road festival in the UK and we talked about his great solo record Get Sunk, lyric monitors, Rizzo from Grease, roller skating, hotel bars, reading novels to plot your future, memory as fantasy and collage, writing about childhood, early 2000s NYC, and Nabokov cocktails. He also shared a traumatic Valentine's Day story. So happy to have Matt on the show, it was a really fun conversation. Listen and subscribe!

Today's guest is Dr. JR Rizzo, a physician-scientist at the NYU Grossman School of Medicine. His journey is nothing short of remarkable—marked by resilience, determination, and an unwavering drive to make an impact. Despite facing the challenges of a rare vision-loss condition called Choroideremia, Dr. Rizzo has forged a path of perseverance, transforming obstacles into opportunities. In this episode, we'll explore his inspiring story, groundbreaking work, and the lessons he's learned along the way.

From ‘The Compound' (Subscribe Here): On this week's episode of the Compound Podcast with Ian Happ, the guys discuss Anthony Rizzo, the prodigal son, returning home to Wrigley Field and Ian's emotions around the big day. After that, they discuss Ian's donation to his high school in Pittsburgh and Nico Hoerner's monster 2025 season. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

What a night! My very first live CubsPS+ show just so happened to line up with the Cubs clinching a postseason berth in Pittsburgh. You couldn't script it better unless you're Craig Counsell drawing up a getaway day lineup. Here's what went down: Cubs Clinch & Celebrate

Head to the Binny's at 790 Royal St. George Dr in Naperville to get your Parce this week! BRUCE BOLT - Texas-based designer of premium batting gloves: Look good. Hit dingers. ⁠⁠⁠⁠⁠⁠⁠https://brucebolt.us/?afmc=HAPP⁠⁠⁠⁠⁠⁠ On this week's episode of the Compound Podcast with Ian Happ, the guys discuss Anthony Rizzo, the prodigal son, returning home to Wrigley Field and Ian's emotions around the big day. After that, they discuss Ian's donation to his high school in Pittsburgh and Nico Hoerner's monster 2025 season. Check out full video episodes on Marquee every Thursday and on YouTube on the Marquee Sports Network channel. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

The Cubs magic number is dwindling, and while Marquee and the Score couldn't figure out how to calculate it properly, our podcast does. It's the Cubs pod with Oleg and Praz and Mike has done the math. And while the Brewers wait to win the division to celebrate, the Cubs should just go ahead. No need to wait for those losers to have a party. There's a lot to talk about, like Marquee's coverage of Ian Happ's retirement...we mean, Anthony Rizzo's retirement co-starring Ian Happ, and what were the odds of Moises Ballesteros hitting a homer right to Rizzo in the bleachers? Well, if you think that was cool, we have a Richie Ashburn story that will blow your mind. We talk about what other players would get a celebration like Rizzo did, why Boog can't pronounce Horwitz and why he kept saying Owen Caissie hit his face on some ivy when we're pretty sure the brick wall behind it did the damage. We talk about the return of injured Cubs, most notably Kyle Tucker and where Moises fits if Kyle comes back. Is Cade or Shōta the game one starter? Plus, why can't anyone who wears number one for the Cubs actually hit? All that, and much more.

Cody Delmendo joins Jeremy & Pat this week. We recap a successful week.  The bullpen has a strong week. Horton continues his ROY campaign. Recaps, previews, injuries, & more. Enjoy....and Go Cubs!

C&R go around the entire NFL Week 2! They react to Joe Burrow's concerning injury & Eagles "Tush Push" complaints during 'THINGS THAT MAKE YA GO HMM!' Mike McDaniel has a strange mic presence again! They talk BIG fight between Canelo & Crawford! Ken Rosenthal stepped in some poo, they react. Plus, Bananas in NYC, Rizzo magic, Bucs/Texans and Chargers/Raiders bets!See omnystudio.com/listener for privacy information.

Covino & Rich react to the BIG fight on Saturday between Canelo & Crawford! Ken Rosenthal stepped in some poo, they react. Plus, Bananas in NYC, Jayden Daniels' knee, wild stats & Rizzo magic. Plus, Bucs/Texans and Chargers/Raiders bets!See omnystudio.com/listener for privacy information.

Jim is joined by friend of the pod Mike Cleary to discuss the hall of fame candidacy of former Chicago Cubs first baseman Anthony Rizzo. First, Jim and Mike cover the Chicago Cubs dominance from 2015-2018 and whether winning just one World Series was disappointing in retrospect (15:05). Then, they discuss Rizzo's elite defense at first base, take a deep dive into the 2016 World Series, and debate whether the Cubs should retire Rizzo's jersey (22:02). Finally, they compare Rizzo through age 26 with the likes of Freddie Freeman, Joey Votto, and Paul Goldschmidt (1:06:15), before making a final call on whether or not Rizzo belongs in the HOF (1:12:46).

On this week's episode, we breakdown a tight playoff race with two weeks to go in the regular season. From there, we discuss Anthony Rizzo retiring as a Cub, Mike Elias' promotion and which managers and executives are on the hottest seats with the season coming to an end shortly. To wrap up, we discuss the new Montreal Expos doc and what baseball topics we wanted to see covered in a doc most, and which figures throughout our lives we would most want to see throw out a first pitch at a baseball game.

Anthony Rizzo was back at Wrigley! But this time in the Bleachers watching the Cubs blow a game. Then it's off to Pittsburgh where the Cubs coast towards the post-season. Learn more about your ad choices. Visit megaphone.fm/adchoices

From June 3, 2024: Rachel Rizzo, a nonresident senior fellow at the Atlantic Council's Europe Center, joins Lawfare Managing Editor Tyler McBrien to talk about last month's NATO Youth Summit. Building off of her chapter “NATO, Public Opinion, and the Next Generation: Remaining Relevant, Remaining Strong,” in the 2021 book, “NATO 2030: Towards a New Strategic Concept and Beyond,” Rizzo discusses what NATO thinks of Gen Z and Millennials, the many efforts the Alliance is making to pitch to them its relevance and purpose, and the ways in which NATO could better integrate youth voices into discussions about the Alliance's future. She also explains how and why Gen Z and Millennial views on NATO, foreign policy, and America's changing role in the world differ from older generations. And yes, they even discuss Taylor Swift and Olivia Rodrigo.To receive ad-free podcasts, become a Lawfare Material Supporter at www.patreon.com/lawfare. You can also support Lawfare by making a one-time donation at https://givebutter.com/lawfare-institute.Support this show http://supporter.acast.com/lawfare. Hosted on Acast. See acast.com/privacy for more information.

Join us as we celebrate Anthony Rizzo's incredible career with the Chicago Cubs. From his historic moments on the field to his impactful off-the-field work, Rizzo has been a true leader, fan favorite, and hero in Chicago. Now, as he returns to Wrigley as a team ambassador, we reflect on his legacy—one filled with championship […]

In the Best of the Cubs this week, franchise icon Anthony Rizzo joined the Mully & Haugh Show to reflect on his career after he announced his retirement; Leila Rahimi and Marshall Harris reflected on Rizzo's legacy; Jon Heyman of the New York Post and MLB Network joined the Mully & Haugh Show to discuss Cubs right-hander Cade Horton's terrific performance and the latest storylines from across the league; and Matt Spiegel and Laurence Holmes shared their favorite memories of Rizzo's storied career with the Cubs.

In the Best of the Cubs this week, franchise icon Anthony Rizzo joined the Mully & Haugh Show to reflect on his career after he announced his retirement; Leila Rahimi and Marshall Harris reflected on Rizzo's legacy; Jon Heyman of the New York Post and MLB Network joined the Mully & Haugh Show to discuss Cubs right-hander Cade Horton's terrific performance and the latest storylines from across the league; and Matt Spiegel and Laurence Holmes shared their favorite memories of Rizzo's storied career with the Cubs.

Anthony Rizzo, one of the most beloved Chicago Cubs in recent memory, announced his retirement from baseball Wednesday morning — and he's doing so as a Cub.The 14-year MLB veteran, who spent a decade anchoring first base at Wrigley Field, will work with the Cubs as an official ambassador, the team announced Wednesday.Host - Jon HansenGuest - Shamus ToomeyRead More Here Want to donate to our non-profit newsroom? CLICK HEREWho we areBlock Club Chicago is a 501(c)(3) nonprofit news organization dedicated to delivering reliable, relevant and nonpartisan coverage of Chicago's diverse neighborhoods. We believe all neighborhoods deserve to be covered in a meaningful way.We amplify positive stories, cover development and local school council meetings and serve as watchdogs in neighborhoods often ostracized by traditional news media.Ground-level coverageOur neighborhood-based reporters don't parachute in once to cover a story. They are in the neighborhoods they cover every day building relationships over time with neighbors. We believe this ground-level approach not only builds community but leads to a more accurate portrayal of a neighborhood.Stories that matter to you — every daySince our launch five years ago, we've published more than 25,000 stories from the neighborhoods, covered hundreds of community meetings and send daily and neighborhood newsletters to more than 130,000 Chicagoans. We've built this loyalty by proving to folks we are not only covering their neighborhoods, we are a part of them. Some of us have internalized the national media's narrative of a broken Chicago. We aim to change that by celebrating our neighborhoods and chronicling the resilience of the people who fight every day to make Chicago a better place for all.

In the Best of the Cubs this week, franchise icon Anthony Rizzo joined the Mully & Haugh Show to reflect on his career after he announced his retirement; Leila Rahimi and Marshall Harris reflected on Rizzo's legacy; Jon Heyman of the New York Post and MLB Network joined the Mully & Haugh Show to discuss Cubs right-hander Cade Horton's terrific performance and the latest storylines from across the league; and Matt Spiegel and Laurence Holmes shared their favorite memories of Rizzo's storied career with the Cubs.

Keith Murphy and Andy Fales discuss the dreadful non-con weekend for in-state teams before reacting to some AP Poll controversy coming to light. Rizzo retires a Cub, Boston movies, and MORE! Presented by Ramsey Subaru. Learn more about your ad choices. Visit megaphone.fm/adchoices

Leila Rahimi and Marshall Harris reacted to Cubs legend Anthony Rizzo announcing his retirement. Rizzo will now join the Cubs as a team ambassador.

In the second hour, Leila Rahimi and Marshall Harris were joined by Mike Florio of Pro Football Talk to discuss the latest NFL storylines. After that, Cubs outfielder Ian Happ joined the show to discuss the team's performance lately and what franchise icon Anthony Rizzo has meant to him. Rizzo announced his retirement Wednesday morning. Later, Rahimi and Harris discussed the Cubs placing star right fielder Kyle Tucker on the injured list with a calf strain.

Leila Rahimi and Marshall Harris were joined by Cubs outfielder Ian Happ to discuss the team's performance lately and what franchise icon Anthony Rizzo has meant to him. Rizzo announced his retirement Wednesday morning.

Mike Mulligan, David Haugh and Score baseball insider Bruce Levine were joined by Cubs icon Anthony Rizzo, who announced his retirement and the news that he'll join the organization as a team ambassador. Rizzo shared his favorite memories and reflected on the Cubs winning the 2016 World Series.

In the final hour, Mike Mulligan and David Haugh were joined by NFL Network reporter Stacey Dales to share her takeaways from the Bears' 27-24 loss to the Vikings on Monday in their season opener. She also looked ahead to the Bears-Lions matchup this upcoming Sunday in Detroit. Later, Cubs icon Anthony Rizzo joined the show after announcing his retirement and the news that he'll join the organization as a team ambassador. Rizzo shared his favorite memories and reflected on the Cubs winning the 2016 World Series.