Podcasts about Roseville

Superintendent Fletcher discusses the budget, transportation, an upcoming Family Night, enrollment, and more on the WRAM Morning Show.

The Monmouth-Roseville Titans host the United Red Storm for Pink-Out Night/Volley for a Cure.

The Monmouth-Roseville Titans host the United Red Storm for Pink-Out Night/Volley for a Cure.

The Monmouth-Roseville Titans host the Princeton Tigers for the TRAC Mississippi Division opener for both schools.

$1,450 for a newborn session, and the client says yes without blinking.

On episode 222 of March Forth with Mike Bauman, Mike chats with Kevin Sarro and Jay Willis of The Moth Anatomy! Originally formed in 2011, The Moth Anatomy built a large regional following, toured, and released an EP prior to taking a hiatus in 2015. Having drawn heavy influence from the metalcore and post hardcore acts of that time, this new era of The Moth Anatomy is now back with a reinvigorated sound and new frontman. In the time that's passed, The Moth Anatomy's sound and imagery has pulled from bands like Deftones, Nine Inch Nails, and Bad Omens. Rounded out by Dakota Binninger (bass) and Nick Morgan (drums), Kevin (guitar, keys) also linked up with Jay (lead vocals), giving this era of the band a new voice and frontman. So far, that reinvigorated sound and voice has resulted in two new singles for this rebirth of The Moth Anatomy - "Change" on 7/24 and "Unfamiliar" on 9/4 - both of which showcase the emotion, energy, and ethereal vibes with Jay on the mic. This Sunday, 9/13, The Moth Anatomy will perform at the Goldfield Trading Post in Roseville, California on a bill that also features Sygnal To Noise and A Block in support of Trapt's 25th Album Anniversary Tour. On this episode, Kevin and Jay talk with Mike about this new beginning with The Moth Anatomy, including the band's history, how they came together, the details behind the vibes of "Change" and "Unfamiliar," persevering through tragedy and difficult times, Kevin and Mike growing up during the peak era of nü-metal and its influence on his guitar work, The Moth Anatomy's sonic direction, and more. This episode of March Forth with Mike Bauman also features the aforementioned "Unfamiliar" from The Moth Anatomy, available where you get your music! Follow The Moth Anatomy on Instagram @themothanatomy. To stay up to date with the band on all socials, tour dates, merch, and more, visit themothanatomy.com. For tickets to The Moth Anatomy's show on 9/13, visit https://goldfieldtradingpost.com/. Follow Mike on Instagram @marchforthpod. To stay up to date on the podcast and learn more about Mike, visit https://linktr.ee/marchforthpod. Thanks for listening! If ya dug the show, like it, share it, tell a friend, subscribe, and above all, keep the faith and be kind to one another.

The Monmouth-Roseville Titans travel to Mercer County High School in Aledo for a TRAC cross-division match up.

What happens when the practice you built is forced to stand without you?In this powerful reunion episode, Michael reconnects with Dr. Ashley Joves nearly 10 years after her startup journey began with Smile & Co still in the dream stage. Ashley reflects on how her definition of success has changed from building a standout dental brand, hosting events, creating unforgettable patient experiences, and growing a loyal community, to recognizing the person she has become through the hard seasons of business, marriage, motherhood, and leadership.Ashley also opens up about the health crisis that reshaped everything: discovering an oral cancer lesion on her husband, Brian, after what first seemed like a simple tongue irritation. She shares how self-advocacy, a second biopsy, and trusting her instincts made all the difference, then explains how her team, systems, and culture kept the practice running when she had to step away. This conversation is a deeply honest look at ambition, resilience, leadership, and building a dental practice that supports your life instead of consuming it.What You'll Learn in This Episode:Why Ashley's definition of success has shifted after nearly a decade in practice ownership.How a missed oral cancer diagnosis reinforced the importance of screenings and patient advocacy.What practice owners can learn from building systems before a crisis hits.How strong team leads, associates, and clear roles can protect the patient experience.Why culture is built through hiring, boundaries, and difficult conversations.The “low-cost” loyalty driver that matters more than decor or amenities.How to rethink growth when bigger no longer feels better.Why dentistry should fund your life, not become your entire life.How to create a backup plan that gives you more freedom and flexibility.Why finding a supportive dental community can make ownership feel less isolating.Listen now for an honest, grounding conversation on building a practice, protecting your people, and redefining success on your own terms.‍Sponsors:‍Net32: Founded by a dentist, for dentists. Net32 is the leading online marketplace for dental supplies, helping dental and medical professionals save on high-quality products for over 25 years. Start saving today at: https://www.net32.com/dentalmarketer‍Click here for a special offer!Guest: Dr. Ashley JovesCheck out Ashley's Media:Ashley's Instagram: https://www.instagram.com/ashleyjovesdds/Smile & Co. Instagram: https://www.instagram.com/smileandcompany/The Making Of Instagram: https://www.instagram.com/themaking.of/Facebook Community: https://www.facebook.com/groups/themakingofPodcast "The Making of a Dental Startup": https://pod.link/1474094399Practice "Smile & Co. (locations in Folsom, CA and Roseville, CA)": https://www.smileandcompany.com/Mentions & Links:People:Alex Hormozi (entrepreneur/podcaster referenced for insights on success and reps)Organizations, Products & ToolsNet32 (dental supply ordering platform)Patterson (dental supply company)Henry Schein (dental supply company)Studio 8E8DisneyHost: Michael AriasJoin my newsletter: https://thedentalmarketer.lpages.co/newsletter/‍Join this podcast's Facebook Group: The Dental Marketer Society‍Love the Podcast? Follow on Your Favorite App! https://lnkfi.re/TDMPod

The Making Of Smile & Co. #2 — Episode SEVEN: Supply Ordering, Storage, and Building the BuzzDr. Ashley Joves and co-host Collin Al-Samarrie sit down in person to break down how supply ordering, storage, and pre-opening marketing looked different the second time around, from Folsom's early over-ordering mistakes to the systems built into Roseville from day one.What You'll Hear in This Episode:Folsom vs. Roseville: Ordering Then and Now Why Ashley's first round of ordering in Folsom followed a rep's list rather than her own procedures, including oral surgery kits she rarely used. How writing down every procedure and every item involved, down to the smallest supply, shaped ordering for Roseville from the start.Upgrading the Basics The jump from Ya Bang Bang high speeds and single-use burs in Folsom to engraved Brasseler bur blocks in Roseville. Why joining the Kois and Synergy buying groups changed the hygiene instrument game, and the switch from PDT scalers to HuFriedy.Centralized Storage vs. Scattered Cabinets Why Folsom ended up with a she-shed for overflow and supplies spread across multiple cabinets, and how Roseville's single centralized supply closet with open shelving and a painter's tape system changed the game. Why open shelving beats hidden cabinets for avoiding expired product.Basecamp vs. the Tag System Ashley and Collin compare two ways to track low supplies, a shared Basecamp task list versus a physical tag system. Collin breaks down why Basecamp won out for her, one centralized login, visibility across both locations, and no more chasing down missing tags.The Supply Budget Formula Ashley breaks down the spreadsheet method from her Net32 blog: keeping lab supplies around 3 to 4% of collections, working backwards from the previous month's numbers, and why that number holds the whole team accountable, not just the back office. Read the full breakdown on Net32.Why Buy-More Deals Aren't Always a Deal The real cost of buy three get two promotions when product sits and expires before it's used. Why Septocaine is the exception and how excess PPE from re-gloving mid-procedure quietly eats into supply costs.Handing Off the Ordering Ashley's approach to finding the right person for supply ordering, documenting the system first, and setting spending checks so the role doesn't fall back on the owner. The maintenance rule for small fixes versus owner approval, and why Sirona chairs are a hard no for DIY.Building the Buzz Before Opening Coming soon signage, neon A-frames, and weekly social media updates during construction. Joining the Roseville chamber, a ribbon cutting, a farmers market appearance, and partnering with a neighboring wedding venue's bridal fair for lead generation.What's Coming Next A first look at the SOP binder Ashley has been building, currently 77 pages and still growing, covering both Folsom and Roseville with front office documentation still to come.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

The Monmouth-Roseville Titans host the Rockridge Rockets for their home opener at Coach Dobry Field.

A quiet home in Roseville, Michigan became the scene of a slow-motion cover-up when a family's welfare check turned into something far darker. For months, relatives believed 69-year-old Patricia Bennett was simply out of touch, yet texting back, seemingly alive and well. They later learned those messages weren't coming from her. By the time police forced their way into the garage, they found her body hidden inside a storage tub, and the person who'd been impersonating her was her own daughter. Get the full story on this episode of Female Criminals with Elizabeth Millner, presented by Law&Crime. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Monmouth-Roseville Titans travel to Prophetstown High School for a TRAC cross-division game against the Erie-Prophetstown Panthers.

The Minnesota State Fair is more than a 12-day event - it is a full-on lifestyle choice for 12 days, and Alex Lodner knows exactly how to make the most of it. Sunday's with Stephanie this week will feature my full State Fair Guide with picks, tops and tricks for making the most of the next 12 days at the Minnesota State Fair.Upgrade my subscription now so I don't miss the State Fair Guide.My goal with this newsletter is to help you discover new recipes and share things I am obsessed with. I also like to create short essays about what I am thinking about from time to time. It's like the miscellaneous drawer in my kitchen: a little bit of everything, some dribs and drabs—recipes, essays, helpful ideas, occasional interviews, restaurant suggestions, and more.What will I get as a free subscriber?As a free subscriber, you'll receive a newsletter in your inbox every week on Wednesday with a free recipe. You will be the first to know about any new classes or live cooking events I'm teaching, podcast episodes I'm releasing, etc.What else would I get if I paid to subscribe?Great question! First and foremost, you'll get my gratitude (I appreciate your support!!). I am a freelance creator, which means I work for everyone but no one full-time, so I pay all my own healthcare, buy my own groceries for recipes and shows, and fund my own podcast.You will also get the Sunday Subscriber email in your inbox each week. You will have access to the entire archive of posts, plus exclusive content like extra recipes only for Subscribers (there are 65 currently like this Corn Shrmp and Basil Risotto perfect for Summer), and access to Stephanie's Dish chat. .This chat lets you join the conversation, comment on posts, and engage with other people and me in the Sunday Subscriber community. I also link all my Taste Buds Episodes, Podcasts and appearance clips on the Jason Show so if you are into what I do - its all here posted each week. Subscribing is $8/month or $60/year.Whether you are a first-time visitor trying not to waste a single bite or a seasoned fairgoer looking to level up your annual plan, this episode will help you experience the fair like an insider. Perfect for anyone counting down to the fair, food lovers chasing the best bites, and Minnesota locals who want to make the most of every precious day on the grounds. Alex reveals the must-try new foods on her list, the classics she returns to every year, and the hidden gems that still make the fair feel magical even after decades of visits. You'll discover:* Why Tuesday and Wednesday are the smartest fair days for shorter lines* How to approach the new foods list before the most popular items get swarmed* The off-the-beaten-path favorites Alex never skips* Where to find the cleanest bathrooms, quietest rest spots, and easiest shortcuts* Which fair traditions are still worth your time, from the parade to the llama spectacle to the church dining hallsOriginal Episode TranscriptStephanie Hansen (00:00.724)Hello everybody and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. And today I'm talking to my friend Alex Lodner. And Alex is someone that I feel like I owe a public thank you to. She would fill in on my radio show a lot in the times when I started going to the cabin quite a bit more and started the garden.And I have become friends with Alex over the years. And Alex is also someone that whenever we think of the Minnesota State Fair, she is someone that comes to mind. She's a fair aficionado. She really has done a lot to help with the fair foundation. And I just am loving to geek out with a fellow friend that loves the Minnesota State Fair. Thanks to coming on the program, Alex.Alex Lodner (00:37.55)Okay, I'll take that.Anytime, of course. My favorite subject. You knew that. You knew that when you got me.Stephanie Hansen (00:53.756)I did. I did. So let's talk a little bit about your love of the fair and how it all started.Alex Lodner (01:01.5)yeah, so you know, the fair is kind of a crazy thing, right? It's this insane time for twelve days. I always say that I suspend my entire personality during those twelve days because I don't like crowds, I don't like fried foods, barn animals, you know, all those things are not something that I normally r seek out. And it just those twelve days are just magic. You just lean in and if you do it right, I think it's a it's aan amazing experience. I hear a lot from people who are who go once a year with their, you know, family of five and they they can't understand why I go an average of eight times. And I always tell them it's a completely different experience. When you go multiple times, you're not trying to fit everything into one day. You find your secret rest spots. You find your favorite foods that are maybe a little bit off the beaten path. We always had our sec secret little spaces where we put our blanket down and let the toddler run around andSo it's a very different experience when you go multiple times.Stephanie Hansen (02:02.629)Yeah, I think so too. There was a couple of years where Steph, my radio partner on Weekly Dish and I recorded a podcast and we would meet out there every day and record the podcast. We got a lot of cool behind-the-scenes stories, and just the pace feels different. The fair is like it's like a mini city that happens for 12 days in our state. The rest of the state, believe it or not, sort of comes to a silent pause.It has its own police force, it has mm people that sleep out there for weeks. It really is just like this weird microcosm of something that only happens once a year in our state, and it's actually pretty joyful.Alex Lodner (02:48.458)Exactly. And I used to live a mile away. And so when when my daughter was little, there would be a little parade of strollers of us going back and forth from the fair. We'd go back to the house for a nap. We go back to the fair. And so it really again, when you're right there, it's a very different experience. And the only thing I would say is do not try to go to the Target Roseville during the twelve days of the fair. It empties out, there's no produce.But other than that, it's just it was always so fun to live in that neighborhood. You're you're just in the thick of it. It's it's really it's quite a high.Stephanie Hansen (03:24.741)Yeah, yeah. When we think about the fare, one thing that people talk about a lot and I feel like I just want to address up front is expense, particularly in a year where people aren't feeling flush with cash. it is an expense. It is an expense to go with your family of four or five. Tickets are, I think, $20 unless you've bought them in advance.Alex Lodner (03:47.392)At the door, yeah. Mm-hmm.Stephanie Hansen (03:49.002)And you know, food is gonna be expensive because we've seen food costs go up 33% in the last two years. There is a large minimum wage in our state. So yeah, it isn't necessarily a value proposition. There are good values to be had and there are deals to be had. The blue ribbon book is probably the best thing to do.Alex Lodner (04:12.226)Fantastic deal. Mm-hmm.Stephanie Hansen (04:14.811)you get like a lot of discounts. There's two for ones and just going on the right days. Like if you're going on senior day or kids' day. So without not I don't want to lay belabor the costs of the fair because I don't it ruins the experience, but it is a thing.Alex Lodner (04:29.88)But it's a thing. It's a definite it's a definite factor. Yeah, for sure. For sure. Yeah. And again, I say we used to go every day. I understand that that's not an easy task for most. It's because we live so close. There's the cost of parking, there's a cost of just driving there from Elk River or wherever you're coming from. I have talked to the marketing department off and on in the years about doing a a punch card or a a passport of some sort, but it's just never really gone through.Stephanie Hansen (04:58.801)Yeah, it's a great idea. Cause I think it feels like since COVID, the fair has become even more wild because people couldn't go for the COVID times. And so now it's like people realize what a treasure it is and they don't want to miss it. When you plan your state fair, and are you planning yours already for this year?Alex Lodner (05:24.59)Did you really just ask me that? I'm offended. I'm offended. Yes, I'm planning the state fair this year. Well, so here's a side note. I've actually, other than covering the fair for I don't know, almost 20 years, I've also worked off and on for some vendors there. And this year I'm working for a vendor there. It'll she'll go unnamed, but I'm working for a vendor there. A friend of mine owns a a new vendor. So I'm going to be there.Stephanie Hansen (05:25.937)I'm just asking.Yeah.Alex Lodner (05:55.519)Seven shifts, I think. Yeah, yeah, yeah. I I will, I will. Yes.Stephanie Hansen (05:57.519)gosh, I can't wait. Okay, you'll have to tell me off air because I'll make sure to pop by and see you. I over the years, so once we stopped doing the podcast I started doing the garden. And unfortunately for me, garden season in Ely is the end of August and the first week of September. So I basically front-load all my fair experiences. I'll be out there Thursday, Friday, Saturday, Sunday, and Monday. And then I'll leave Monday evening and head up to Ely. And then that's sort of the end of my fair time and I start harvesting everything.But I do love kind of having it in that condensed window too, because I get all the early excitement.Alex Lodner (06:37.614)You do. And yeah, you go during the busy days, don't you? Tuesday and Wednesday are the quietest days. And one of my tips is always to go on a Tuesday and Wednesday, regardless of what deals you get. You're just gonna have the shorter lines. It's just not as stressful. But yeah, I I would I do all the things. I go throughout the whole thing. I don't go on weekends. That's kind of I believe I have weekend shifts, but I'll go work and get out.We do not go as patrons during the weekend. That's we leave that for people who can't go during the week.Stephanie Hansen (07:13.404)Yes, I think in the restaurant business we would call that the amateurs. I know, because it doesn't sound very nice and sound sort of elite. Yep. Okay, so day one, you're heading to the state fair, day one, and you're there for not reporting, not work, you're just there for fun. What are like some of your top things to do?Alex Lodner (07:18.528)I was gonna say we call it amateur hour, but I was not going to say that but you did. We always call it nope, that's amateur hour. Yeah, yeah.That you like to do on day one.Yeah. Such a good question. Last year was my first year as a regular folk going to the state fair on day one. And actually Smart and I talked about that. Like this is just so weird. She she did do her her report, but it's just very strange to not have the new list and to not make sure you get everything in. I think on day one, I still do try andgo for the new things that I have circled. So you know, the official foods and the non-official foods, if people know that there are some new foods that didn't make the official cut, but they're just as exciting, sometimes even better. And I do make sure that I hit those. And the reason that I do that is because once all of our colleagues have reviewed everything, it blows up. And so an example of that is the Amish donuts, Peach's Amish donuts.We when was that? Twenty twenty-three, I believe was their first year. And all of us rated at number one. So we go as a group. So I go with I went for MSP with Steph, March and you know, Minmo goes and strip goes. And we all including Jason Mathis and we all rated at our number one or in their top three. Well then now you know the lines are an hour long. And so I'm not saying we're so powerful, but if you can if you candecide what you want to try out of the official and new foods and hit those on day one before the reporters get there and before we release our reviews. That's your only chance of really getting away from those long lines. We went up to the pizza, to the pickle pizza. We were there when the first year we were there, we walked right up to the to the counter and day two history. Mm-hmm.Stephanie Hansen (09:31.165)Yeah. Now it's hard. I went, well, I have 14 new fair foods lined up for Jason to try on day one. And then day two, I have 14 beverage things, non-alcoholic and alcoholic things. And we try to really load them up for the first two days so that, you know, he is part of that queue of of influencers, as it were, of people thatAnd I have to say I've done a really good job of anticipating, not only because I have to think about like what he's gonna like, but which ones are gonna hit.Alex Lodner (10:03.427)Which ones will hit?And you do you only use the official foods? Official new foods? Yeah.Stephanie Hansen (10:09.896)I do, I do. And I know that there are a lot of great foods that come out that are on the new but not official food list. Cause each vendor has new items that they're introducing every year and not all of them make them to the new list. but I try to, I mean, we only have X amount of time, so I try to just load them up with as much as I can. Are thereAlex Lodner (10:30.105)Fourteen is a lot. Uhhuh.Stephanie Hansen (10:31.708)Yeah, I think so. I mean of the I think there were thirty-six new, so we're getting at least a third of them in one day. are there things on the new list that will you're excited to try?Alex Lodner (10:35.905)Yes. I actually have it written down because there's so many of them. So I like the I tend to no I notice when I look at all the new foods that I liked best over the years that I go for the more refreshing things. So I won't necessarily I rarely go for the heartier, heavier things, although we'll talk about that in a second. But the mango sticky rice refresher at Chan's Eatery. Do you know where Chanse Eatery is? It's it's in the north end, and not to be confused, there'sAlex Lodner (11:13.561)Chan's chicken and a stick in the South. Different, different vendor. So they have that. I think it's like gonna be a drink, but it almost looks like tapioca pudding situation, but with sticky rice. Really excited about that. the the it's on days two. Yes, so you're looking at as a drink. Yeah. The strawberry sundae tart with Ube at Sarah's tipsies. Sarah's tipsies pies is one of my I always have foods that I repeat.Alex Lodner (11:43.192)I try not to repeat foods ‘cause there's so many, but I have a handful that I repeat and that's always her pies. Usually I do her lemon lemon blueberry. But I'm gonna try the strawberry tart with ube. Ube is, you know, that's the hot thing. It's been for a while.Stephanie Hansen (11:58.739)It's very ubiquitous in TikTok land. It's the purple sweet potato ingredient.Alex Lodner (12:04.191)Ube or Pondan, which is the green. and then the the banana butterscotch barn razor at Farmers Union. Farmers Union can do no wrong in my eyes. Every they just hit out of the park every time. So really excited about trying that. And it's strange because these are all sweet things, which is not normally my thing, but Greater Tater, which is is it a new vendor this year? Or it might have been last year.They're sort of blowing up on on the socials as well. And they're over by the animal barns and I'm curious to try them too. We tr no, we tried it two years ago. It was there's the really big tater tots and they were d yeah, and they were delicious. Not really my thing normally, butStephanie Hansen (12:45.054)The square ones. And that booth, too, they have a child that has special needs. And yeah. Yeah, he's great. And they do a good job of employing kids with special needs. So outside of the fact that the taters are good, really good, you know, you have this whole heartwarming story piece that I always like.Yeah, he's very popular on socials right now. He's adorable. I pretty much just want to meet him, let's be real. But I'll buy a potato too.And then another mention I want to say that I'm probably most excited about is the caramel apple iced tea from Loon Lake. Loon Lake has such good drinks and again, huge line. Always a huge line. You guys, it goes so fast. Give it a chance. Get in the back of that line. It will surprise you how fast it goes. They're very efficient. They have two sides. So the caramel apple one sounds intriguing. And as I'm saying all these, none of these are things that I would be attracted to during the year, but.Stephanie Hansen (13:52.764)Yeah, I have them on my list too. the caramel infused cold foam kinda sounded good.Alex Lodner (14:19.043)Yeah. I mean any any place would have me at foam. Be a chance eatery. I love my foam. A chance eatery. Yes, yes, cheers. a chance eatery. They also have an iced coffee that I'm going to try that either has the Ube or the Pantan foam. So just just make sure that I'm staying hip with the 19-year-old crowd. I'm gonna try those as well. Right?Stephanie Hansen (13:52.764)You do you and you do love coffee.Pandon foam. Huh. I had Pandon for the first time with my friends Heather Jans, the curry diva, who made me a Sri Lankan curry with it in there. And yeah.Alex Lodner (14:19.043)Yeah, I know they'reReally? I only think of it as a sweet ingredient. Ooh.Stephanie Hansen (14:27.055)No, she uses it in almost everything savory.Alex Lodner (14:30.667)Speaking of people who can do no wrong, my goodness. Yeah. Mm-hmm. yeah, so that's that's sort of on the on the official foods and then the not official, I'm really so a must-stop for me is the dairy goodness building, which is not to be confused with the dairy barn. AndStephanie Hansen (14:33.49)Yeah, she's an amazing person andStephanie Hansen (14:50.334)Help me understand where dear goodness is.Alex Lodner (14:53.145)Dairy goodness is in the dairy building. So the dairy building is right across from the haunted house. The dairy barn is where the cows live and it's way down over by the an barn animals. And soStephanie Hansen (14:58.684)Got it. Okay.Stephanie Hansen (15:04.392)And dairy goodness is where the butterheads are carved and you get the milkshakes.Alex Lodner (15:07.481)Correct. And you have that long winding line and you get milkshakes and my favorite is actually always get the Sundays. I always get the strawberry rhubarb sundae. This year their Sunday is called Moose Soda Apple Pie Sunday. If it does not have cinnamon in it, I will be trying it. So Nope. It's the only it's the only food item I don't I'm not allergic. I just strongly dislike it.Stephanie Hansen (15:22.195)Yum.Stephanie Hansen (15:26.076)Yeah, are you not a cinnamon person? Yeah, my producer is allergic to it.Yeah. that must make a a pumpkin spice latte not your favorite thing.Alex Lodner (15:42.788)Well, fall is hard on me. S listen, I no sweets for me in the fall because they like to put that cinnamon garnish on everything and sometimes I'll just order innocently order cappuccino and there'll be cinnamon on it. And s no, dude. I know it's October, but no.Stephanie Hansen (15:57.511)Outside Yeah, outside of the new foods, are there some classics that you go back for year after year?Alex Lodner (16:01.711)Yeah, always. I always, always have the corn. The corn roast. I've researched, you know, Brad's stuff to death. I know where those farms are. That is just the best there is. And if you're skipping on that, it's it's just it's a must-have. Must have. They cook it for an hour. It caramelizes, so it's so sweet. the key lime pie on a stick is a little known stand. Do you know where that is? It's underneath the beginning of the Skyride by the food building. It's sort of tucked in under there. And it's a key lime pie on a stick dipped in dark chocolate. Divine. I think it's yeah. And I don't know that if they raise their prices this year, but year after year it's been five dollars. I don't know what they're doing this year. But that's delicious. it's kind of one of those foods my daughter grew up on. So when she was a toddler, there'd be chocolate everywhere. And and now we still get that.Stephanie Hansen (16:43.336)Okay, I'm gonna try that.Alex Lodner (17:01.133)And then for me the grain belt blue beer over at now it's the Pratna Prize is sponsoring that pavilion. And so that's at the West End. And they started out with the blue beer, which is a blueberry beer, and then they top it with a foam again with the foam theme, and they top it with blue foam. Well, now they've they have Sangria beer that they can tap it with. They can tap it with all sorts of foam so you can mix the flavors. I go classic, blue beer, blue foam. AndStephanie Hansen (17:30.132)They have that raspberry beer flavored ice cream.Alex Lodner (17:34.327)The ice cream. They so this year it's it's double flavored and I cannot remember what the flavor of it. Peach, peach and raspberry. That was a surprising hit. We all dreaded getting that, I'll be honest. For the first year, it w we just were not sure what it was delicious. Yeah.Stephanie Hansen (17:38.76)Peach.Stephanie Hansen (17:50.442)I thought so too. And I think peach and you can either have peach, raspberry, or a swirl. I think that's gonna be a home run.Alex Lodner (17:57.092)I think so too. It was it didn't taste like beer. And again, speaking of suspending my personality for twelve days, I don't think you've ever seen me have a beer other when I'm forced to when I'm reviewing. And I just love that one. It's again very refreshing.Stephanie Hansen (18:09.608)I think I did do the we did the specialty beverages one year together and all the beers and you just were not having any of it. And I was like, Alex, this one is good.Alex Lodner (18:18.735)Well I was like I tastes like the last thirty, but sure. I've ran out of words. I no longer know how to describe this the taste of this beer. Combining all the beverages and all the official foods was just that was brutal.Stephanie Hansen (18:34.44)Yeah, it was a big day for everybody. Okay, let's talk about some non-fair things. Like one of the things that I really encourage people to do is to go to the llama parade.It is just such a weird, kitschy, funny, fun, joyful experience to see people leading around their llamas in costume. They're in costume. It's just this cute, fun, weird Americana thing that I love so much. Do you have other like activities that you do at the fair that kind of check this box?Alex Lodner (18:50.937)We always watch the parade. So at two o'clock there's always a parade through the fairgrounds. We sit in front of the Bailey House, which it's is that big, beautiful yellow country house at the south end. We always sit right in front of it in the same spot every year. I bring a blanket. We have a blanket that I only save for the fair. It's very lightweight. We just always, always watch that the bands are especially a treat. And if you sit in that area or in front of the admin building, you're actually sitting by the sp by the announcer.So the marching bands really tear it up in front of the announcer because that's where the judges are. So that's a little tip of that's where you if you really want to see them display their full talents, sit in front of the admin building in the South End and they'll really pull it out for ya. what else?I'm trying to think to just some other in I meanStephanie Hansen (20:05.064)Well, yeah, and like seed art or crop art has really blown up in the last couple of years. I really enjoy it and I have seen some of the entries on threads that like preview, they're just they blow your mind, they're so amazing. so that's something, but also like don't overlook like just going and going through like the vegetable buildings and seeing like the big pumpkins and the beautiful tomatoes. They're just like these weird little moments of joy of just seeing some of the cool stuff that people make.Alex Lodner (20:31.241)Mm-hmm. The giant pumpkins. Mm-hmm.Stephanie Hansen (20:44.594)When I go into the four H building where they do their performances, the kids have plays. That's really fun.Alex Lodner (20:49.687)Right. Yes. And it's a really nice place to rest. It they have nice bathrooms there. They have nice stadium seating and yeah, you're supporting these kids who've planned on this all year. It's in the robotics competitions are in the education building. That's what we always go through the education building. I would say we go through every building, but probably my favorite is International Bazaar. And admittedlyStephanie Hansen (20:44.594)Yeah. What do you like there?Alex Lodner (21:15.831)I just weave. I do all the weaves. I get I'm not wearing it right now, but I get a bracelet from a specific place that's Kitty Corner from Holy Land. I get one every year from there. And I just I've seen it all a thousand times and somehow I just I just still love it. my my daughter used to get the little stuffed animals that that have the little beads in them. So she's got a collection of it's a snake and a dragon and yeah, we justIt's just you know, it becomes really nostalgic after you go for a while. this is maybe food related, but I'd really wanna encourage people to visit one of the dining halls or the Midway Men's Club. It is food, but you know, we used to have ninety some church halls at the state fair from the in started in the eighteen hundreds, of course, that's all there was, but now there's only two left. There's Salem and Hamlin and Hamlin. And Hamlin has been thereStephanie Hansen (22:08.702)Salem and Hamlin. Mm-hmm.Alex Lodner (22:14.091)is since eighteen fifty two or eight fifteen eight or something like that. And so, you know, go sit in there for a minute. It's so lovely to see all the volunteers that work there. Get an un at coffee at Salem, get whatever at Hamlet. It's all good. And just take that moment and sit down at Hamlet. They have the little the red and white picnic tablecloths and you share a table with people and they will often you turn to them and they will tell you how they've you know it's aStephanie Hansen (22:23.092)Get an egg coffee.Alex Lodner (22:42.915)Great grandfather, grandfather, daughter kids, and they will tell you, I've been coming here since I was eight. And so it's just a really take that moment in that you're at the fair, you're experiencing something, whether it's a cup of coffee or whether it's a a llama, you're experiencing it with people who have memories about it. So chatting with with strangers at those community tables is just a favorite of mine. And Midway Men's Club is they've been volunteering.for years those are all volunteers. I don't know how much their burgers are, but they were three twenty five in previous years. Yeah. I mean, I I think maybe. Yeah. And we call them pocket burgers because they wrap them up so nicely that when when we get burgers, we would get one and then or two and get one put in our pocket. And so we theStephanie Hansen (23:16.522)They're always the cheapest. It doesn't they maybe will have to raise their prices, but I I think they were maybe five bucks, but still the cheapest at the fair.Alex Lodner (23:38.274)Apparently it's the coldest beer at the fair. Again, not a beer drink over here, but that's what they claim. And everything is the least expensive there. And again, you're doing some good. They give all their money to the r to activities in Ramsey County, a lot of kids centered activities. They're all volunteers. So just take a minute and not go for the fancy, the colorful, you know, the hot new thing. But remember those classics because we're gonna lose them. So and I just I just really think they deserve a moment.Stephanie Hansen (23:42.268)And the least expensive. Yeah, that's where Stephanie and I always go first thing after the radio show on Saturday morning. We start at the Midway Men's Club. Yep, we have a beer, we have a burger, we thank them for their service and for being there. And theAlex Lodner (24:10.691)The men's club? Yep.Yeah. Yeah. They're the nicest. They're just the absolute nicest people. They have those fun little bar stools you can sit on. It's yeah. I really just I just really think it's important. If we we all love the state fair and we all talk about it, but then we also complain about it and we have to remember, you know, to give our put our money where to some of those classics as well.Stephanie Hansen (24:37.692)Yeah, I also want to call out Peg's Diner or the Peg. it is a full service restaurant experience and same family has been running it. They have a great egg sandwich. So if you want to start your breakfast.Alex Lodner (24:41.207)Yes. I it's on my list. It's on my list to mention. Yep.Mm-hmm. The only one.Alex Lodner (24:52.685)That I was gonna I have I have that on my list. And this year they're gonna have the dill pickle chicken tender sandwich on an English muffin. Hello. Right? Yep. I wanna say it's I I no, it's not official. It's new but not official. It's the Mr. Peg dill pickle chicken tender sandwich, an English muffin with toppings. And they're also very reasonably priced. The peg is very reasonably priced. They have the outdoor seating.Stephanie Hansen (25:01.738)Okay, you had me there. I did not know about this.Alex Lodner (25:21.247)And it's just it's again, it's one of those times where when I go there, just like when I go to the dining halls, I wanna sit for a minute. I'm not in and out. I wanna take it all in. It's a great place to sit and people watch for a minute.Yeah, taking your time.Stephanie Hansen (25:34.143)Where do you like to shop? You mentioned the bazaar. Do you because I really like shopping in the West End. Yeah, there's a lot of Minnesota makers there that I'm excited about. IAlex Lodner (25:37.185)I don't shop at the fair.Alex Lodner (25:41.635)Do you? You're a bigger shopper than I am. I'm not a very good shopper. I'm a pretty impatient shopper. I look at it and I like you, I go to the I Like You store. And I usually Sarah's stuff is amazing. I have several of her t shirts. I have her hat. I don't know if we're supposed to swear on this show, but it says that okay, it's a sh s**t s**t show on the on the hat. And I like getting the attention from that. People cover their children's eyes. ButStephanie Hansen (25:56.819)Yeah, that's a great one. They have good t shirts.Alex Lodner (26:15.725)So I like that. I do get something from her most years, but I put my money on food. I'll just be honest about that. Yeah.Stephanie Hansen (26:22.514)Yeah. Before we wrap it up, Alex, I wanna know where your secret bathroom is. Cause I feel like everybody has a secret bathroom. Maybe it's one that's not as well traveled as the others.Alex Lodner (26:33.839)Yes.Mm-hmm. Mm-hmm. So there are good bathrooms in every quadrant. So I don't know if people know this, but the fair is divided into quadrant. They call it quadrant on the inside. And you'll notice that the benches, the benches that you can buy and name after someone, those are all different colors. Those are your quadrants. So yeah, so in front of, for example, in front of ballpark, it's they're all yellow.Stephanie Hansen (20:44.594)Okay, I did not know that. Good tip.Alex Lodner (27:06.699)And so if people the the bench that that we purchased is for our friend Hanzi, who you know, who passed away in twenty seventeen, and he his bench is in front of ballpark. So you sort of dedicate it to someone and put it in front of their favorite place. I digress. Those are quadrants and every quadrant has a good bathroom. You just have to sort of know where. The best ones, honestly, they're not so hidden, but the very end of West End.has the big so anytime you see a red brick building bathroom, they will also have water stations at the at either end of it. So bring your refillable water bottle. That's where you can refill water as well as other places. As well as other places throughout the fair, but you just always look for the red brick building. Those are somehow always clean. Always. In the grandstand, there are tucked away bathrooms that almost I don't think I've ever seen a line there.Stephanie Hansen (27:45.844)That's a good tip.Alex Lodner (28:03.863)And they're also spotless. There's one on either end of the grandstand. They're inside, so you sort of have to know where you're going.Stephanie Hansen (28:10.078)And they're kinda smaller, but they are nice.Alex Lodner (28:13.463)Yeah, they're they're not tiny. They're there's one that's bigger than the other. But yeah, they're they're always spotless. The cleaning crew do there just does a great job. over over in the north end I would say is your most challenging because that's where the food building is. I'm sorry, the south end. That's where the food building is. And so that gets to be a little bit busier traction there. But yeah.I'm loath to give up my secret spot, but I'm going to for you friends of the pod. And it is behind the giant slide. There is a bank of bathrooms back there that are clean, nice. They're right behind our Fox 9 booth, and a lot of TV station people know to go to those bathrooms. So those are good ones if you're looking.Alex Lodner (28:45.153)Okay.Alex Lodner (29:02.703)Well you you r you ruined you ruin it now. But that's one of my shortcuts. So one of the advantages of having of going so many times is people like going with me, not because I'm such great company, but because I lead them through people, you know, that it's gets so congested in front of the grandstand and there's different places where it pinches and I know all the hidden shortcuts and I will not be giving them away. But that's one of them. Right by those bathrooms. That's one of those shortcuts. Yeah.Stephanie Hansen (29:27.664)It is. There's another shortcut under the glider. Kind of by the i it's a back shortcut where youAlex Lodner (29:39.287)Are you gonna tell my shortcut? Do not wait, stop talking. Which short don't. Don't. That's my shortcut. No.Stephanie Hansen (29:45.34)I'm just gonna say it's a shortcut that takes you from the Colossian up to the north.Alex Lodner (29:52.716)I don't think Yes, Steph. We should have talked about this ahead of time. And they you know what? One year they put one year they put a fence up there and I saw the fence when I was heading towards it and I thought they were gonna cut us off, but they didn't. There's still an opening there.Stephanie Hansen (29:55.111)It I won't I'm just I'm just gonna say a AlexStephanie Hansen (30:09.938)Yeah, it's just smaller. It it's a handy one because the my talk one seven booth is up in that area and it's a handy quick to get up there. All right, well Alex, please.Alex Lodner (30:19.383)Yeah. And the best entrance, can we say the best entrance? The best entrance with no lines is right behind the the my talk. Harder to get to because there's no parking by it. But if you're willing to walk a little bit, there's never a line at that entrance. It's a secret little vendor entrance.Stephanie Hansen (30:34.282)Okay, I didn't know about that one.Alex Lodner (30:36.784)it's right behind your booth. Mm-hmm.Stephanie Hansen (30:38.142)Yeah, okay. So a secret entrance there. I always we always end up coming in where the where you come in where you rent the scooters and that area because we get dropped off. Yeah.Alex Lodner (30:49.335)At the north end. Yeah. Yeah, that's it's kind of a hike from there. But if you didn't want to walk through the crowds, if it was really crowded, especially for you guys on a Saturday morning, you don't go into the fair. You walk around on the outside of the fair and it will lay lead you to that secret. I'm j but we're just gonna have people wondering aimlessly now because of what I've just said. Ignore what I just said. Don't do that. People hundreds of people lost.Stephanie Hansen (31:06.954)Okay. Do you haveStephanie Hansen (31:12.17)No, do it, do it. Do you have yeah, I was gonna ask you one more question and I just totally can't do you have a park and ride location that you think is good?Alex Lodner (31:27.073)No, I have a little bit of a beef with Park and Ride, honestly. I know it's a great program. I know they're doing their best, but I believe this year they took away the suburban ones. Don't quote me on that, but I did not see them on the list. So the West suburbs used to only have one right by Ridgedale, and there were be lines across the highway. So it's across the highway from Trader Joe's. There would literally be lines across the highway. AndStephanie Hansen (31:51.604)Mm-hmm.Alex Lodner (31:54.466)So it they're just we're not enough in the suburbs. So you're I think what they're trying to get us to do, again, I'm not an official representative, but I think what they're trying to get you to do is to drive closer to the fair and then use a park and ride closer to the fair. So those buses aren't on the highway for a half an hour, which makes sense. So you want to drive into Roseville. my favorite is a new life presbyterian.Stephanie Hansen (32:02.281)Sure.Stephanie Hansen (32:19.242)Okay.Alex Lodner (32:20.001)There's it g it's getting more and more popular, but that's always a really good one. The people it's volunteers from that church. It's where Millie went to nursery school. And so that's our soft spot in our hearts.Stephanie Hansen (32:29.183)Okay. Okay, well I'll send people there then. On behalf of you and Millie. Alex said to come here.Alex Lodner (32:35.585)No, don't Great. Sorry, peeps for you know, I mean, you have a lot of listeners to this show. I'm not used to to having such an amplifier.Stephanie Hansen (32:45.542)You're funny. okay, so just on a personal note, since I have you here before we wrap up, what's next for you? I miss your writing.Alex Lodner (32:55.865)Thank you. I don't Steph, I don't know. I don't know. I've I've been in conversations with a few people. If you had asked me this a year ago, I would have said, absolutely not. I am retired. I'm living my best life. I'm gonna sort of pull a Steph Hanson this winter and be gone most of the winter. But I I miss it. Never thought never thought I'd say that. What's that?Stephanie Hansen (33:14.548)Mm-hmm.Well, and you can do remote work. Yeah. I it's when you can retire and choose your own life, it doesn't mean that you might not choose your old life. It just means that maybe yeah, may well, because I think people think you have to like do something completely different, but you gravitated to what you wanted to do for a reason. AndAlex Lodner (33:26.467)Mm-hmm.Alex Lodner (33:31.79)listen to you. Deep thoughts with Stephanie. It's true.Alex Lodner (33:43.887)True.Stephanie Hansen (33:45.066)what you get the flexibility and the privilege to do is to make it in the image of what you would like. Cause you have the flexibility to say no.Alex Lodner (33:55.074)Right. And I'll I'll say this to be clear. When I say retired, I retired from a very part-time job. So I've always had that privilege. I've been extremely fortunate to have created exactly the career I wanted and to be able to do exactly what I wanted. So and to work with you know, I'm really, really mean this, the best people, right? You and I know that. We worked with the best people of theStephanie Hansen (34:06.025)Yeah.Alex Lodner (34:21.993)Our our community is tiny in the Twin Cities. There's maybe 10 of us that do this. And I love every single one of these people that I've worked with. And so going back to that doesn't is not gonna be a you know, it's it's because it's something that I enjoyed all along. I did not leave it because I wasn't enjoying it anymore. I'd left it because of, as you know, some life changes. So things are settling down andStephanie Hansen (34:42.462)Yeah.Alex Lodner (34:49.899)We'll see. We'll see. You and I will talk. W we'll go have a non a non beer. I'll have coffee, you'll have a beer and we'll figure it out.Stephanie Hansen (34:52.326)Yeah, please keep me in the loop. Yeah. Maybe we'll see each other at the fair this year.Alex Lodner (35:01.283)Possibly I don't work on Saturday, but I might just pop in just to wave at you. I love doing that. I love harassing people from the bleachers.Stephanie Hansen (35:04.894)Okay.Yes, we will be live at Weekly Dish. I will be at Fox, yeah, 9 a.m. Saturday, 9 to 11 at Weekly Dish up in the North End, the first. And then I'll be at Fox Thursday and Friday. We have two-hour shows. The first hour is our national show. Our second hour is our local show. It'll be 10 to noon. And then at noon to th 12:30, I'll be doing a book signing at Fox.Alex Lodner (35:11.534)Nine AMAlex Lodner (35:16.291)The first Saturday. There's two Saturdays. So you're there the first Saturday, right? Yeah. Mm-hmm.Alex Lodner (35:25.763)What what time?Stephanie Hansen (35:37.412)on both days. And then Saturday I'll do a book signing after Weekly Dish ends at 11 for a half hour. And then Monday I'll be back and I'll be on Fox in the 10 o'clock hour. And then in the 11 o'clock hour I'm co-hosting with Jason for that day. And then I'll do a book signing after that. So yeah, lots of fun activities planned.Alex Lodner (35:37.485)Goodness.fun.Okay. All right. I'll have you text me that because I am not gonna remember anything you just said. But I'll have you text me my s thank you, and I will pop in. I I know the secret door.Stephanie Hansen (36:03.795)I will text you. Okay. Thanks, Alex. Yeah, and I forgot to tell you this when we started. Give yourself about 20 seconds before you log off just to make sure that the podcast catches up with our voices. Yeah, exactly. Okay. All right. See you.Alex Lodner (36:18.97)So I'm not just out. Peace out. All right. Talk to you, Love.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. 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It's an Emmajority Report Thursday on The Majority Report On today's program As Angie Nixon enters the general election for Senate in Florida, she is garnering national attention. On Fox News, Scott Hannity tries to scare his geriatric audience with Nixon's platform. Meanwhile, over at Bari Weiss' CBS, Gayle King, in an interview with Nixon, claims that she campaigned with Hasan Piker, which is not true. In desperation to tie Nixon to Piker, King asks if she would campaign with Piker, and Nixon responds by saying she is focused on Florida. Data shows that Angie Nixon overwhelming won in the least college-educated areas of Florida which is very rare for a progressive candidate. Andrea Gonzalez-Ramirez, Senior Writer at The Cut, joins the program to discuss her piece on Puerto Rico's water crisis. David Morales, candidate running to be the Mayor of Providence, Rhode Island, joins for a conversation about his platform and campaign. In the Fun Half: Brandon Sutton and Matt Binder join. The Flock camera surveillance crisis is getting worse and worse as a study from Roseville, CA shows that the cameras misread plates 71% of the time. Cops are using Flock cameras to stalk women, falsely arrest people. Former Senator from Georgia and giraffe, Kelly Loeffler tries her hand at a Mamdani-style walk-and-talk video for TikTok, and it does not go well at all. Donald Trump takes reporters on a tour of the new helipad being built at the White House. Scott Jennings tries to claim that Jon Ossoff was being misogynistic when he pointed out the issues with Natalie Harp. all that and more. To connect and organize with your local ICE rapid response team visit ICERRT.com The Congress switchboard number is (202) 224-3121. You can use this number to connect with either the U.S. Senate or the House of Representatives. Follow us on TikTok here: https://www.tiktok.com/@majorityreportfm Check us out on Twitch here: https://www.twitch.tv/themajorityreport Find our Rumble stream here: https://rumble.com/user/majorityreport Check out our alt YouTube channel here: https://www.youtube.com/majorityreportlive Gift a Majority Report subscription here: https://fans.fm/majority/gift Subscribe to the AM Quickie newsletter here: https://am-quickie.ghost.io/ Join the Majority Report Discord! https://majoritydiscord.com/ Get all your MR merch at our store: https://shop.majorityreportradio.com/ Get the free Majority Report App!: https://majority.fm/app Go to https://JustCoffee.coop and use coupon code majority to get 10% off your purchase Check out today's sponsors: ZOCDOC: Find and book the right doctor https://Zocdoc.com/MAJORITY SUNSET LAKE CBD: Use coupon code "Left Is Best" (all one word) for 20% off of your entire order at SunsetLakeCBD.com. Please fill out this form to request Bryan to come to your town to do stand-up comedy @SamSeder @EmmaVigeland @MattLech On Instagram: @MrBryanVokey Check out Matt's show, Left Reckoning, on YouTube, and subscribe on Patreon! https://www.patreon.com/leftreckoning Check out Matt Binder's YouTube channel: https://www.youtube.com/mattbinder Subscribe to Brandon's YouTube channel: https://ww.youtube.com/Th3Discourse Check out Ava Raiza's music here: https:/www.youtube.com/@avaraiza

What happens when students, families, and volunteers come together with one goal—helping Minnesota kids?   Join State Services for the Blind Pre-ETS students , Staff and family members, at Every Meal in Roseville, Minnesota, for an energetic afternoon of teamwork, conversation, and community service. Working side by side in fast-moving assembly lines, 42 volunteers packed more than 15,000 meals in less than an hour and a half. Those meals will help provide food for children who may rely on school meals during the week but face food insecurity over the weekend.   Students share what it was like to try something new, meet people, build confidence, and discover just how accessible volunteering can be. You'll hear the sounds of the packing lines, plenty of laughter, and reflections from students, families, SSB Transition Coordinator Shane DeSantis, and Every Meal Volunteer Coordinator Liam.   It's community service with an impact you can hear—and feel.   Links of interests: The Spectacle Newsletter Youth Services at SSB Every Meal To find out more about the services provided at State Services for the Blind, and what they can do for you, contact Shane DeSantis at shane.desantis@state.mn.us or call Shane at 651-385-5205.   Full Transcript Thanks for listening!

Listen to Will Stueve's sermon, "How to be Generous for the Kingdom," on 2 Corinthians 8:8-15. Will is leading a team from Cities Church to plant King's Church in Roseville.

PCSN Sports Director Shawn Temple got a chance to catch up with Coach Cole on the WRAM Morning Show.

Superintendent Fletcher discusses the recent Board of Education meeting, the cell phone policy in place, the new drop-off drive at Lincoln, curriculum, and more on the WRAM Morning Show.

A wedding in Roseville ended in gunfire!See omnystudio.com/listener for privacy information.

Eric talks enrollment, the cell phone policy in place, fall athletics, backpack night, the start of student attendance, and more on the WRAM Morning Show.

Derechos are devastating, fast-moving bands of thunderstorms capable of producing destructive winds. Minnesota has experienced several, including the Boundary Waters blowdown in 1999. But research suggests derechos could become twice as common in a warming climate.MPR News chief meteorologist Ben Cathey spoke with members of the Wildlife Rehabilitation Center of Minnesota in Roseville about the impacts these storms can have on wildlife. He also spoke with Logan Bundy, a meteorologist at Northern Illinois University, about what derechos could look like in the future.Click play on the audio player above to listen to this episode or subscribe to the Climate Cast podcast.

In the third hour, Bruce Campbell warns us that a bear has been spotted in the Placerville and Roseville area and when to call 911 during a bear sighting. We also give away another pair of Jason Aldean tickets via callers naming famous Jason's. Bruce tells us a heartwarming story of him and his friend related to his great-great grandparents. Lastly, we cover would you rather do the right thing or the correct thing?

With the primaries a week away, we'll talk to Secretary of State Steve Simon about how elections staff are preparing for possible threats and working to make sure this year's elections are fair and secure. Tens of thousands of Hmong and Lao soldiers fought alongside the U.S. in the Secret War in Laos. More than 50 years later, Secret War veterans in Minnesota are now eligible for benefits. Remember Rosie the Riveter? We'll talk about the life of a Minnesota woman who went to work during World War II. A new book named after Roseville's "Har Mar" strip mall tells the stories of women living in Turkey and Minnesota.Our Minnesota Music Minute was “You Got It All” by The Jets, and our Song of the Day was "Come to Me" by Lily and Madeline.

A once-iconic shopping center in Roseville serves as the backdrop for a new short story collection exploring migration, identity and belonging.“Har Mar,” released in July, is the debut collection from author Hilal Isler. The interconnected stories follow women whose lives span Turkey and Minnesota as they navigate family, grief, love and the challenges of building a life between cultures.From a nanny hoping to leave her life in Istanbul behind to a bookseller coping with loss through an unlikely relationship, each character searches for connection while confronting uncertainty.MPR News host Kelly Gordon spoke with Isler about the inspiration behind “Har Mar,” why she chose the Roseville shopping center as the book's title and setting, and what she hopes readers take away from the collection.

The Making Of Smile & Co. #2 — Episode SIX: The Tech Behind The PracticeIn this episode Ashley and Collin get into all the technology behind Smile & Co. #2. From practice management software to in house milling, scanners, 3D printing, and the music that patients always comment on. This one is packed with real world insight for any startup doc trying to figure out what technology is actually worth investing in and when.What You'll Hear In This Episode:Practice Management Software Ashley shares why she went back to what was tried and true after exploring a cloud based option for the Roseville location. She also breaks down the pros and cons of cloud versus server based software and why the ability to see both locations in one consolidated view has been a game changer.IT Support: Local Versus Remote Ashley makes the case for local IT every single time. When the phones go down or the server goes kaput you want someone who can just come. Not someone you have to troubleshoot with over the phone.Imaging Software and Sensors Ashley walks through the imaging software and sensors at Smile & Co. #2 including why she chose to rent sensors instead of buying them and what she has learned from the very expensive lesson of owning sensors at the Folsom location.AI Radiograph Analysis Ashley and Collin talk about how AI radiograph analysis has changed the patient education experience at Smile & Co. #2. Patients see shades of gray on a radiograph. AI shows them exactly what is going on in a way that actually makes sense to them.CBCT No CBCT at Roseville yet. Ashley explains why and when she would invest in one. Spoiler. It comes down to what you are actually doing clinically.Scanners: Folsom vs Roseville Two different locations. Two different workflows. Ashley breaks down the scanners at both offices and why the difference between them is night and day when it comes to restorative cases.3D Printing The 3D printer has been at the Folsom location for years. Ashley shares what they use it for now, where 3D printing is headed, and why the latest advancements in printable restorations have her attention.Cerec and In House Milling Ashley walks through the entire same day crown workflow at Smile & Co. #2 from the pre-scan to the prep to the design to the mill and fire. Her fastest case? Three crowns in under 25 minutes of milling time. She also shares why she would not recommend in house milling to a startup doc right out of the gate and why she has no plans to bring one into the Folsom location.The Music 90s and 2000s hip hop and R&B. It is in the core values. Patients love it. And yes there have been assistants sprinting down the hallway to skip a song mid appointment.Coming Next Episode Ashley and Collin get into systems. How Smile & Co. #2 got off the ground and everything that went into building the workflows that run the practice today.Thank You to Our PartnersNet32: The dental marketplace that helps practice owners stop overpaying for supplies. Compare and save at net32.com/themakingof.Studio 8E8 — Dentistry's story-driven growth agency for startups. s8e8.com/vslKasper Opportunity Finder: Fill those empty chairs and reclaim lost revenue with one click. Get it free at meetkasper.com/register.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

Coach Mynatt previews the upcoming Monmouth-Roseville Titans Volleyball season on the Monmouth McDonald's Coach's Corner.

It's not so much that 39-year-old Shanae Watkins shoplifted bacon and vodka from 2 different grocery stores in Roseville, CA ... it was the amount; 19 packages of Oscar Mayer Thick-Cut Bacon and 12 handles of Tito's Vodka. She was caught. She was arrested. See omnystudio.com/listener for privacy information.

Roseville residents worry about the potential of a data center coming to their community. Plus, Sacramento Co-op weighs in on what's driving grocery costs up. Finally, we meet the two authors featured at this month's live literary reading on stage.

In this episode Ashley and Collin dive into the design details behind Smile Design Studio in Roseville. From the Pinterest board that started it all to the $200,000 lighting package that got vetoed, the $45,000 fireplace that never happened, and the cosmetic wing that patients cannot stop raving about.What You'll Hear In This Episode:The Design Vision If Tom Ford met dentistry, what would that look like? Ashley shares the Pinterest board of boutique hotels, restaurants, and resorts that inspired the entire aesthetic of Smile Design Studio. Neutrals, blacks, clean lines, and a vibe that is anything but a dental office. She also shares the one scent detail that had patients asking questions the moment they walked through the door.The $200,000 Lighting Reality Check Ashley wanted uplighting, downlighting, chandeliers, and statement fixtures throughout the entire space. The lighting package quote came back at $200,000. She scaled back. Tastefully. And the office still looks stunning.The Fireplace That Never Was A see-through fireplace separating the lounge from the consultation room was on the original design. The quote came in at $45,000. It did not make the cut. Neither did the full kitchen in the break room. Sometimes champagne taste has to meet the hotdog budget.The Design Box After flying to Denver to meet with the architect for the 3D walkthrough, Ashley received a large box of every material sample for the office. Flooring, tile, millwork, wallpaper, and hardware. She and Collin spent hours going through it and there is an unboxing video to prove it.Hardware, Furniture, and Finishing Touches Matte black hardware throughout. Chandeliers from Crate and Barrel, West Elm, and CB2. Sofas and lounge chairs from Rove Concepts. A white sofa in the patient lounge that the team Scotchguards on the regular and would do again in a heartbeat.The Coffee Bar A single serve machine that grinds beans fresh for every cup, sparkling waters, flavored syrups, and creamers. Ashley also shares the California ADA accessible counter height detail that catches a lot of practice owners off guard.The Cosmetic Wing The crown jewel of Smile Design Studio. A dedicated cosmetic photo studio with a black wall and light boxes, a private patient restroom with river rock flooring, a concierge desk, and Ashley's personal office with a couch and TV for patients during long procedures. It feels like a completely separate business within the practice and it is the single thing patients compliment most.The Advice Worth Writing Down Know your long game. Design for who you are and where you are going. And if this is your first location do not go balls to the wall. Save that for when you have already proven the concept.Resources Mentioned: Scent diffuser and espresso machine links coming in the show notes and newsletter soonThank You to Our PartnersNet32: The dental marketplace that helps practice owners stop overpaying for supplies. Compare and save at net32.com/themakingof.Studio 8E8 — Dentistry's story-driven growth agency for startups. s8e8.com/vslKasper Opportunity Finder: Fill those empty chairs and reclaim lost revenue with one click. Get it free at meetkasper.com/register.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

In this episode, Dr. Sabba Quidwai, CEO of Designing Schools, joins the Better Learning Podcast to explore how educators, students, and communities can navigate AI with hope instead of fear. Drawing on her own path from history teacher to Apple to education consultant, she shares how districts like Roseville Joint Union High School District are bringing students, staff, and community members together to co-design AI-era graduate profiles — and why courageous leadership, shared culture, and storytelling matter more than any specific technology. Takeaways: Hope is a teachable skill, not just a feeling — and it's the root of agency. Design with people, not for them — Roseville built a graduate profile in just three sessions by including students, staff, and community. Culture and story precede innovation — courageous leadership matters more than any specific tool. Students need shared context, not just a voice, or they'll default to asking for rigid rules. Local business partnerships make AI literacy real and practical without big budgets. About Dr. Sabba Quidwai:     Episode 339 of the Better Learning Podcast For more information on our partners: Association for Learning Environments (A4LE) - https://www.a4le.org/ Education Leaders' Organization - https://www.ed-leaders.org/ Second Class Foundation - https://secondclassfoundation.org/ EDmarket - https://www.edmarket.org/ Catapult @ Penn GSE - https://catapult.gse.upenn.edu/ Want to be a Guest Speaker? Request on our website  

Max and Neill are back for a sit down with a bucket list guest for them in Patricio Wise from Nix Taco Mexican Kitchen and Distillery. They dig into Patricio's history in the world of high finance, starting his cooking career by preparing dishes out of the French Laundry cookbook for groups of friends in his hometown, and what brought him to Sacramento and why he left a lucrative career to start making tacos at pop ups.  As we know, those pop ups grew into two restaurants in Roseville and Folsom, a new airport location, all serving the unique and spectacular tacos and other dishes inspired by the tastes of Patricio's hometown and childhood.  Email us: max@dineonesix.com and Neill@dineonesix.com IG: @dineonesix Nix taco IG: @nixtaco Nix taco website

Ransomware has become a far more serious threat to government than many organizations realize, and it's no longer just about paying a ransom.   This week on Feds At the Edge, cybersecurity experts explore what agencies can do to strengthen their defenses, including adopting Zero Trust principles, improving network segmentation, and planning for recovery before an attack occurs.  Cesar Gamez from City of Roseville, CA explains how ransomware attacks have evolved, from encrypting files for financial gain to tactics that threaten to expose sensitive data or target victims' customers if demands aren't met.   And Travis Rosiek of Rubrik Public Sector, introduces an even more alarming trend: "wiper" attacks. Unlike traditional ransomware, these attacks - often associated with nation-state actors - are designed to permanently destroy or corrupt data, leaving organizations with nothing to recover even if they were willing to pay.   Tune in on your favorite podcast platform as our guests also examine the security challenges of hybrid and cloud environments and explain why collaboration and information sharing are essential to staying ahead of increasingly sophisticated cyber threats.         

Police arrest man for alleged violent threats against Michigan mosque Father: Man found dead at ex-Roseville church 'will forever be missed'

An investigation is underway after a home went up in flames this morning in Roseville. WWJ's Jackie Paige and Chris Fillar have your Monday morning headlines. (Photo: Charlie Langton/WWJ)

So many great stories come out of donating to help another with NMDP and we heard from Betsy Gabler , she is a 63-year-old acute myeloid leukemia survivor from Roseville, Minnesota and is one of many who is a recipient of a bone marrow transplant and when you find out who donated in her name - it will shock you!

Distraction is everywhere. Our attention span is getting shorter. And mindfulness may be one of the most important skills a father, leader, or entrepreneur can practice today.In this episode of the Fatherhood, Finance and Patriotism series, Colin Roe shares a powerful reminder: proximity does not equal presence.Being in the same room with your kids is not the same as being fully engaged. Being home is not the same as being present. And in a world full of phones, notifications, work pressure, and constant noise, Colin challenges dads to put the distractions down and give their families the attention they deserve.Colin is a husband, father, Roseville native, and real estate leader with Fidelity National Title. In this conversation, he talks about growing up in the Sacramento region, raising two daughters, the role of grandparents and family legacy, and why gratitude, curiosity, generosity, and presence are values he wants to pass down.The conversation also dives into real estate, homeownership, sacrifice, financial discipline, and why buying a home is about more than appreciation. It is about stability, family memories, and building something that lasts.Colin also shares his perspective on patriotism, gratitude for America, civic responsibility, and why the future of the country depends on unity, curiosity, and choosing to focus on what we have in common.______________________________________________________________If this episode inspires you to be part of the movement, and you believe, like me, that entrepreneurs are the answer to our future, message me so we can join forces to support building truly great companies in our region. -Subscribe to my channel here: https://www.youtube.com/channel/UCom_​... -  Mark Haney is a serial entrepreneur that has experience growing companies worth hundreds of millions of dollars. He is currently the CEO and founder of HaneyBiz -  Instagram: http://instagram.com/themarkhaney​ Facebook: www.facebook.com/themarkhaney LinkedIn: https://www.linkedin.com/in/markehaney​ Website: http://haneybiz.com​ Audio Boom: https://audioboom.com/channels/5005273​  Twitter: http://twitter.com/themarkhaney-This video includes personal knowledge, experiences, and opinions about Angel Investing by seasoned angel investors.  This content is for informational purposes only and should not be construed as legal, tax, investment, or financial advice.  Nothing in this video constitutes a solicitation, recommendation, or endorsement.#thebackyardadvantage #themarkhaneyshow #entrepreneur #PowerOfWith #SacramentoEntrepreneur #Sacramento#SacramentoSmallBusiness #SmallBusiness #GrowthFactory #Investor#podcast

EP. 494 Best to the Nest: StrangersStrangers: A Memoir of Marriage by Belle Burden is number two on the New York Time's hardcover nonfiction bestseller list. It has been on the list for 18 weeks, and women readers are buzzing about it. We have thoughts, and we hope you will share yours with us as well.Also, thanks to the kind people who sponsor our little podcast: Schuler Shoes. It's all about sandals at Schuler Shoes. Buy 1 pair of sandals, save 10 dollars. Buy 2, save 30 dollars. Buy 3, save 60 dollars until June 28th. Birkenstocks, Hoka, and Ugg excluded. Find out more at schulershoes.com.Ramsey Recycles. If you are a Minnesota resident, more than likely, you can drop of your household hazardous waste for free at the Ramsey County Environmental Center in Roseville. Find out more at RamseyRecycles.com/EC. Hennepin County Trees. Hennepin County has set a goal of one million trees planted by 2030. And we're half way there. 500,000 trees planted. You can help plant 500,000 more. Planting a tree is as easy as 1, 2, Tree. Pick the right tree, plant it, and take care of it. Find out more at Hennepintrees.org.Healing Insight. Healing Insight is a sanctuary for women seeking answers beyond conventional medicine. New patients receive $200 off a Women's Health Acupuncture package when you mention Best to the Nest. Find out more at healinginsightonline.comOur Website: https://www.besttothenest.com/On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Our Facebook Group: https://www.facebook.com/groups/1088997968155776/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, Caleb is joined by Levi Secord (DEdMin, The Southern Baptist Theological Seminary) pastor of Christ Bible Church in Roseville, MN to discuss his new book Servant, Not Savior. Together, they offer a compelling biblical vision to help Christians understand their role and responsibilities within God's creation and civil government. Resources: ​Servant Not Savior: An Introduction to the Bible's Teaching about Civil Government by Levi Secord​Did America Have a Christian Founding?: Separating Modern Myth from Historical Truth by Mark David Hall​A Christian Manifesto by Francis Shaeffer​The Ezra Institute

EP. 493 Best to the Nest: Who Knew? We're chatting about what we learn when we travel. Well, if it's Japan, we learn a lot about Seven Eleven. Yes, we do! And yet, there's more. Also, thanks to the kind people who sponsor our little podcast: Healing Insight.Healing Insight is a sanctuary for women seeking answers beyond conventional medicine. New patients receive $200 off a Women's Health Acupuncture package when you mention Best to the Nest. Find out more at healinginsightonline.com Schuler Shoes. It's all about sandals at Schuler Shoes. Buy 1 pair of sandals, save 10 dollars. Buy 2, save 30 dollars. Buy 3, save 60 dollars until June 28th. Birkenstocks, Hoka, and Ugg excluded. Find out more at schulershoes.com.Ramsey Recycles. If you are a Minnesota resident, more than likely, you can drop of your household hazardous waste for free at the Ramsey County Environmental Center in Roseville. Find out more at RamseyRecycles.com/EC. Hennepin County Trees. Hennepin County has set a goal of one million trees planted by 2030. And we're half way there. 500,000 trees planted. You can help plant 500,000 more. Planting a tree is as easy as 1, 2, Tree. Pick the right tree, plant it, and take care of it. Find out more at Hennepintrees.org.Our Website: https://www.besttothenest.com/On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Our Facebook Group: https://www.facebook.com/groups/1088997968155776/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

EP. 492 Best to the Nest: May 2026 WRLHappy watching, reading, and listening! Margery: Watch: VEEP HBO Max Read: The Best American Essays 2020Listen: The soundtracks to La La Land and The Greatest Show Eat: Bone Broth, Kale, Carrots, Garlic, Noodles, and Blueberry Cake Elizabeth: Watch: The Secrets of Bees on Disney/HuluRead: Awaken Your Highest Self by Danny Morel Listen: Travel Squad Podcast Eat: Ferndale Farms Turkey Sausage Schuler Shoes. We are so happy to share our love of Schuler Shoes with you. Stop in and check out their top brands for spring and summer: Dansko, Taos, Ecco, Keen, Vionic, Clarks and Birkenstocks. Experience Schuler Shoes service, selection, and proper sizing at ten locations in Minnesota or online at schulershoes.com. Mark June 4, 2026, we are coming to the Schuler Shoes Apple Valley location for to record the podcast live!Ramsey Recycles. Yay to this mission! If you are a Minnesota resident, more than likely, you can drop of your household hazardous waste for free at the Ramsey County Environmental Center in Roseville. You can drop off household hazardous waste, electronics and small appliances, plastic bags and wrap, household recycling (bottles, cans, cardboard, paper, and more), food scraps, and even properly prepared scrap metal. Find out more at RamseyRecycles.com/EC. Healing Insight. Founded by Dr. Senia Mae, Healing Insight is based in St. Paul Minnesota. Healing Insight is a sanctuary for women seeking answers beyond conventional medicine. The team at Healing Insight will guide you through all stages of life whether it's pregnancy preparation or perimenopause. New patients receive $200 off a Women's Health Acupuncture package when you mention Best to the Nest. Find out more at https://healinginsightonline.com/.Our Website: https://www.besttothenest.com/On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Our Facebook Group: https://www.facebook.com/besttothenest/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike leads a discussion on the importance of narrowly defining marketing messages to resonate with specific audiences. They share examples of attorneys who have successfully targeted their marketing to specific types of accidents or demographics, such as divorce law aimed at wives. Mike encourages agents to focus on niche markets rather than trying to appeal to everyone, using examples like targeting a specific neighborhood or demographic. They also discuss the potential pitfalls of broad marketing strategies, like targeting all of Atlanta versus a specific community like Roseville.

Is the Sacramento housing market finally cooling down, or are we entering a significant period of transition? On this episode of the Perfect Cents Podcast, host Alex Becerra sits down with renowned housing analyst and certified appraiser Ryan Lundquist to break down the latest Sacramento real estate trends. With over 20 years of local experience, Ryan provides a data-backed look at why the current market is shifting from a fast-paced environment to a much tighter, inventory-strained landscape. Whether you are a first-time buyer or a seller trying to understand local appraisal trends, this interview offers the technical analysis you won't find in viral headlines. Topics include: Market Inventory Dynamics: Why low supply coupled with low demand is creating a unique state of "normal." Regional Growth Drivers: The massive population shift toward Roseville and the ongoing transformation of downtown Loomis. The Bay Area Effect: How migration patterns from the coast continue to influence Sacramento home prices. Buying Strategy for 2026: Why a 20% down payment isn't a requirement and how to navigate the current entry-level market. Luxury Market Trends: An analysis of million-dollar sales and where the top 10% of the market is heading. About the Guest: Ryan Lundquist is a certified residential appraiser and housing market analyst in the Sacramento area. Ryan runs the Sacramento Appraisal Blog, which is a top-ranking appraisal blog in the United States. He is a member of the Real Estate Appraisers Association of Sacramento. His clients include homeowners, real estate agents, CPAs, and attorneys. In his spare time, Ryan does woodworking. He also loves to walk. SAFE is federally insured by NCUA and is an equal housing opportunity lender. Community & Local Favorites: Shangri-La (Fair Oaks) High-Hand Cafe (Loomis) High-Hand Brewing Company (Loomis) To check out the resources highlighted in this episode visit the links below. To see this episode in our new video format visit: Sacramento Housing Market Update: Trends & Analysis with Ryan Lundquist (YouTube) To view Ryan's official website and read his latest blog visit: Sacramento Appraisal Blog To like, share, and subscribe to SAFE Credit Union's official YouTube page visit: SAFE Credit Union (YouTube) To learn more about SAFE Credit Union products and services visit: https://www.safecu.org/  To register for an upcoming Financial Wellness webinar visit: https://www.safecu.org/community/events To read the latest edition of SAFE's Beyond Everyday Banking blog visit: https://blog.safecu.org/ To contact the podcast team, email Podcast@safecu.org

Although it's called a modern Greek restaurant, this felt more like traditional Greek food. But how should we know, we don't eat much Greek food. Mati is Roseville's newest Greek restaurant that will satisfy all your mediterranean desires.

Send Me A Text Message I would love to know where you are listening to me from!!Got to share a few thoughts on what it might be like to go into the final round of a major championship that needs to reassert itself.  Whomever wins the PGA in 2026, the venue is a clear winner and showed itself to be a proper golf course to host a major championship.   Also caught a traffic report over Diamond Oaks Golf Course in Roseville, California.  Thanks for listening! Support the showSponsored by : The Knackered Golf Emporium on Route 77 in Hickman.  AIGPFThe Association for Independent Golf Practice Facilities.  #theknackeredgolfistpodcast@theknackeredgolfistCheck out The Knackered Golfist on YouTubehttps://www.youtube.com/@TheKnackeredGolfistOughton's Golf Repairhttps://oughtonsgolf.com/Thank a Veteran Today!!https://www.pgareach.org/services/militaryThe Observant Ear Radio Network GOD Bless You!!

EP. 491 Best to the Nest: Has Spring Break Gone Too Far? Yes, we have strong feelings about this. What was your spring break like as a child? What memories do you want your children to have? Does it even need to be a special time? Let's discuss amongst ourselves. Schuler Shoes. We are so happy to share our love of Schuler Shoes with you. Stop in and check out their top brands for spring and summer: Dansko, Taos, Ecco, Keen, Vionic, Clarks and Birkenstocks. Experience Schuler Shoes service, selection, and proper sizing at ten locations in Minnesota or online at schulershoes.com. Mark June 4, 2026, we are coming to the Schuler Shoes Apple Valley location for to record the podcast live!Healing Insight. Founded by Dr. Senia Mae, Healing Insight is based in St. Paul Minnesota. Healing Insight is a sanctuary for women seeking answers beyond conventional medicine. The team at Healing Insight will guide you through all stages of life. New patients receive $200 off a Women's Health Acupuncture package when you mention Best to the Nest. Find out more at https://healinginsightonline.com/.Ramsey Recycles. Yay to this mission! If you are a Minnesota resident, more than likely, you can drop of your household hazardous waste for free at the Ramsey County Environmental Center in Roseville. You can drop off household hazardous waste, electronics and small appliances, plastic bags and wrap, household recycling (bottles, cans, cardboard, paper, and more), food scraps, and even properly prepared scrap metal. Find out more at RamseyRecycles.com/EC. Our Website: https://www.besttothenest.com/On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Our Facebook Group: https://www.facebook.com/groups/1088997968155776/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

EP. 490 Best to the Nest: Well Rooted Teas Rachel Banken, the founder of Well Rooted Teas, joins the conversation today. Rachel is an inspiration. We touch on a little bit of everything, and you will feel better for having listened to this chat. We are so grateful Rachel has crossed our path! Find out more about her shop and her mission at wellrootedteas.comRamsey Recycles. Yay to this mission! If you are a Minnesota resident, more than likely, you can drop of your household hazardous waste, electronics and small appliances, plastic bags and wrap, household recycling (bottles, cans, cardboard, paper, and more), food scraps, and even properly prepared scrap metal for free at the Ramsey County Environmental Center in Roseville. Find out more at RamseyRecycles.com/EC. Healing Insight. Founded by Dr. Senia Mae, Healing Insight is based in St. Paul Minnesota. Healing Insight is a sanctuary for women seeking answers beyond conventional medicine. The team at Healing Insight will guide you through all stages of life. New patients receive $200 off a Women's Health Acupuncture package when you mention Best to the Nest. Find out more at https://healinginsightonline.com/.Schuler Shoes. We are so happy to share our love of Schuler Shoes. Stop in and check out the top brands for spring and summer: Dansko, Taos, Ecco, Keen, Vionic, Clarks and Birkenstocks. Experience Schuler Shoes service, selection, and proper sizing at ten locations in Minnesota or online at schulershoes.com. Mark June 4, 2026. We are coming to the Schuler Shoes Apple Valley location to record the podcast live, and we would love to see you!Our Website: https://www.besttothenest.com/On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Our Facebook Group: https://www.facebook.com/groups/1088997968155776/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, Collin and Ashley take a moment to pause the regular schedule and check in. Between navigating personal health journeys and managing a growing business, the duo realizes they've been sitting on a treasure trove of history. While the podcast continues to spotlight new dental startups across the country, Ash and Col are officially opening "The Vault" to finally tell the story of Smile & Co. Roseville.This isn't a new series—it's a long-overdue documentation of the "Making Of" Ashley's own second location, tucked into the feed as they sift through years of footage, "come to Jesus" meetings, and the reality of scaling a brand.Inside This Episode:1. The "Wired and Tired" Reality [00:07:18] Ashley shares how a "go big or go home" mentality impacted her health and how she's using data from her Garmin, Oura ring, and "AI doctors" to find a sustainable baseline.2. The 3,800 Sq. Ft. Vision [00:24:52] Ashley reflects on moving from the "claustrophobic" Folsom office to the expansive Roseville flagship, prioritizing ceilings, flow, and a boutique hotel brand.3. The Birthday Offer [00:28:32] Smile & Co. 2 started with a "pocket listing" and a gut feeling. Ashley recounts her 2021 birthday offer on a building everyone said she wasn't ready for.4. Philosophy Over Data [00:38:33] Why Ashley skipped the demographics report despite four competitors in the same lot, choosing a "blue ocean" approach for the Roseville luxury market.5. Archiving the Chaos [00:43:14] The duo plans to sprinkle in raw footage from the build-out, covering construction, financial fears, and lessons learned while scaling a brand.Featured Quotes:"I could envision what the office was going to look like... something legitimately called to me.""Your space creates so much of the brand."Thank You to Our PartnersNet 32: The dental marketplace that helps practice owners stop overpaying for supplies. Compare and save at net32.com/themakingof.Studio 8E8 — Dentistry's story-driven growth agency for startups. s8e8.com/vslKasper Opportunity Finder: Fill those empty chairs and reclaim lost revenue with one click. Get it free at meetkasper.com/register.Support the showFind Out MoreThank you for listening to The Making Of podcast. If you enjoyed it, please share with anyone you think will gain value from the show by clicking on one of the sharing tabs above.SUBSCRIBE to our NEWSLETTER HEREAlso, please consider leaving an honest review on iTunes. It helps other listeners find the show, and I would be forever grateful.Questions or comments? Feel free to contact us at - themakingofadental@gmail.comFollow us on Instagram or Facebook and improve your dental practice every day!Have you subscribed? Don't miss a single episode!

This week, Jimmy and Tyler catch up on two very different 4Runner projects — and somehow both of them involve things that were bent, broken, or seized in ways nobody’s seen before. Jimmy’s 4Runner “Samantha” is making progress. He spent the week fabricating temporary shock towers out of scrap steel, getting the shocks roughly mounted, and articulating the suspension to figure out how much travel he’s actually working with. The verdict: he needs to raise the shocks about a half inch, the bump stops are in the right ballpark, and the Panhard bar collision he was worried about looks like it won’t be an issue once the setup is dialed. He also talks through the surprisingly useful difference between working with metal vs. wood — and why metal scrap is genuinely hard to throw away. Tyler’s 4Runner “The Mule” went to Jason at OCD Innovations for a full teardown, and what they found was wild. The pinion bearing had seized and welded itself to the housing — which is what caused the axle lockup and the subsequent catastrophic failure. The good news: the Mile Marker hubs actually survived and held. The not-so-good news: basically everything else needed replacing — lower links (bent aluminum), upper link bracket, CV joints (Metal Cloak), steering kit (Sidetrack Off Road), DOM tubing for the track link and Panhard bar, and a driveshaft joint that exploded and saved the front diff case in the process. The one remaining unknown is the rear diff. Jason is being thorough — almost comically so — and the mule is back on four wheels, running under its own power. Registration still has to happen, which means blinkers, safety inspection, and a Switch-Pros wiring job are all still on the list. They also get into a deep conversation on lithium battery setups — starter battery vs. auxiliary battery, how alternators interact with lithium BMS shutoffs, and why Tyler is landing on a Dakota Lithium battery with a DC charger as his power management strategy. Off the trail: Jimmy went and saw *Project Hail Mary* in theaters and loved it (verdict: great home watch, doesn’t require the big screen). He ran a 10K at the Run Rockland event and surprised himself with a 9:45/mile average. And both Jimmy and Tyler took a moment to geek out over the Big Boy steam locomotive #4014 rolling through Roseville — 1.2 million pounds, 133 feet long, 7,000 horsepower, and apparently enough to stop traffic and make kids forget trains exist in favor of radio towers. SnailTrail4x4 Discord: https://discord.gg/yFyFFkQbuyCome hang out with us on the SnailTrail4x4 Discord — it’s the easiest way to connect with Tyler and Jimmy directly, chat with fellow offroad enthusiasts, and get first access to Group Buys and Treasure Hunt token drops. Group Buy for the Devos LightRanger 500We reached out to Devos, and they are in. Here’s how the discount tiers work: 10 people → 15% off (~$60/light) 20 people → 20% off (~$56/light) 30+ people → 25% off (~$52/light) These retail at $70. To get in, just send us your email and how many units you want. You can email us at jimmy@snailtrail4x4.com or tyler@snailtrail4x4.com, or DM us on Instagram. Deadline: April 30th. Want to learn more about the LightRanger 500? Click Here: https://www.devosoutdoor.com/products/lightranger-500 MORRFlate Giveaway at 900 Reviews on Apple Podcast. But our next giveaway is when we reach 800 reviews; we are giving away an OnX Elite Membership. We will also give away an OnX Elite membership when we get to 850. However, when we reach 900 Reviews, we are teaming up with MORRFlate for a $1000 MF Product Giveaway. Go over to Apple Podcasts to leave your review now and become eligible to win. Congratulations to A13XMONT, who won a set of tires from Yokohama Tire! Call us and leave us a VOICEMAIL!!! We want to hear from you even more!!! You can call and say whatever you like! Ask a question, leave feedback, correct some information about welding, say how much you hate your Jeep, and wish you had a Toyota! We will air them all, live, on the podcast! +01-916-345-4744. If you have any negative feedback, you can call our negative feedback hotline, 408-800-5169. 4Wheel Underground has all the suspension parts you need to take your off-road rig from leaf springs to a performance suspension system. We just ordered our kits for Kermit and Samantha and are looking forward to getting them. The ordering process was quite simple, and after answering the questionnaire, we ensured we got the correct and best-fitting kits for our vehicles. If you want to level up your suspension game, check out 4Wheel Underground. SnailTrail4x4 Podcast is brought to you by all of our peeps over at irate4x4! Make sure to stop by and see all of the great perks you get for supporting SnailTrail4x4! Discount Codes, Monthly Give-Always, Gift Boxes, the SnailTrail4x4 Community, and the ST4x4 Treasure Hunt! Thank you to all of those who support us! We couldn’t do it without you guys (and gals!)! SnailSquad Monthly Giveaway For the Month of April, we are giving away Gift Boxes. Its Gift Box month and two luck indiviuals will win a one of our gift boxs. These are jam packed with goodies from tools to whiskey smokers. They are always different and always random. If you want a chance to win, sign up for the Giveaway Tier on Irate4x4 Congrats to Roger Lutz on March’s Giveaway. We gave away the new Devos LightRanger500. This little light is jam-packed with features, from red, orange, and white lights to a motion sensor. It would be perfect for inside a tent, under a canopy, or just general use around the vehicle. 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Welcome to "Dishing with Stephanie's Dish," the show where we dive into the stories of people passionate about food, family traditions, and the recipes that connect us all. I'm your host, Stephanie Hansen, and today, I'm thrilled to sit down with cookbook author Sarah Peterson, whose new book, Dish and Tell: Recipes from the Heart, celebrates the beauty of vintage family recipes and the memories shared around the table. Dish and Tell: Recipes from the Heart highlights celebrated dishes from Peterson's recipe box—and collects stories from other passionate home cooks who opened their kitchens to share their own tried-and-true recipes. Peterson takes readers along as she visits, cooks, and bakes with friends old and new to present a smorgasbord of family favorites. She serves up stories about the people behind the dishes and offers special tips and tricks from the keepers of these recipes.Whether you're an avid home cook, a lover of kitchen nostalgia, or just here for some culinary inspiration, get ready to hear heartfelt stories, tips on cookbook writing, and a delicious conversation that will leave you hungry for more!Original Episode Transcript Follows:Stephanie Hansen [00:00:02]:Hello, everybody, and welcome to the Dishing with Stephanie's Dish podcast, where we talk to people in the food space who are as obsessed about food as we are. And today we're talking to the cookbook author Sarah Peterson. She is the author of Dish and Tell Recipes from the Heart. I'm going to hold up her book so that you guys can see it. It looks so cute. It's pink. Sarah, I am really excited to talk to you because I don't normally get to know people sort of along the whole journey of them writing a book and then seeing it released into the world. But that did happen with you and I.Sarah Peterson [00:00:37]:Yes, it did. We've known each other a little while, or at least I've known you. I've followed your career, and so it's been really great to have you to consult with a little bit, and you've really been a mentor to me throughout this process.Stephanie Hansen [00:00:50]:Well, and I think for you, coming from the PR world, which was where your background was, and then taking it into a cookbook, I'm seeing so many, like, similarities of how you're approaching things, and I think it's just super smart, and I can't wait to talk to you. So can you just give the viewer, the listener, a little bit of backstory about the book and why you wrote it and why it's special to you?Sarah Peterson [00:01:17]:Yes.Stephanie Hansen [00:01:18]:So.Sarah Peterson [00:01:18]:So about five years ago, maybe more, I started thinking about what I wanted to do with my career. I'd been in PR a long time, telling other people's stories, writing in the voice of other people. I wanted to do something of my own. I had this love of everything vintage. I'm very nostalgic. I love any opportunity to, like, go back to my grandma's kitchens in my mind and, like, imagine them in their homes. And so this idea started brewing about, you know, what if I blogged about family recipes and shared some of these handwritten recipe cards, recipe boxes, my love of vintage. So I started with Instagram first, and I was posting a little bit, and then I.Sarah Peterson [00:02:00]:That kind of evolved into a blog, and that just really grew and grew, and it was just not my own family's recipes, but other people's families, too. Like, I started to just talk to my friends and my neighbors and ask them what are the recipes in their families that I've been handing down through the generations that are really close, you know, to their hearts, and started to share those stories on the blog and then thought, well, this could be a book. A book is daunting as you know, to write, but I had some encouragement from my dad and some other people and just pitched it to the Historical Society, and I'm just so grateful that they decided to publish it.Stephanie Hansen [00:02:37]:And what we're seeing in terms of trends for cookbooks is cookbooks that are AI proof, In other words, cookbooks that have a real narrative point of view on a story. And this book seems like it is exactly that and more. Did you feel uncomfortable or were you nervous about, like, being the keeper, the seed keeper, as it were, or the storykeeper of these stories and how you would translate them into an actual book?Sarah Peterson [00:03:07]:Yes. You mean for, like, other families? Yeah, absolutely. And I think what gave me maybe a little bit of confidence is that something that I had done in my career as a PR person and in one particular project for a client, I was tasked with shining the spotlight on small independent restaurants and the special role that they play in their communities. And so I had this chance to really interview them and tell their stories and talk about how they were making a difference in their communities. And so I was thinking about what I wanted to do with recipes and family stories, kind of drawing on that past experience of the storytelling, the type of storytelling I had done for restaurants and, like, small restaurant owners. And I think that helped give me some confidence. I think just seeing the difference it makes in someone's life, too, when they see a story printed about them. And I also love to shine the spotlight on, like, the underdogs.Sarah Peterson [00:04:03]:And I feel like home cooks don't get a lot of time in the sun, you know, So I wanted to do that. But, yeah, I do think there's a lot of responsibility you carry when you're telling somebody else's story. And it's not something I take lightly. So when I approach a story, I really, you know, lean on my journalistic background. I have a degree in journalism, try to get all the facts straight, run things by people, do fact checking, that kind of thing, too.Stephanie Hansen [00:04:33]:So you assembled all these stories and put them into a book along with your own family stories. And how has the book been received? Because it's really beautiful. It's super charming. There's lots of photos, recipe cards. It's very stylized in a sweet way.Sarah Peterson [00:04:51]:Thank you. I think it's been received really well. It's fun to see. Like, I've done a couple of events where people come up and they're just like, oh, this book is just so sweet. It reminds me of my grandma, and I can't wait to go look through her recipe box. That's like, the biggest compliment I can get. The Star Tribune editor, Nicole, she said she's the editor of Taste. She said it was like opening the book is like getting a big hug.Sarah Peterson [00:05:15]:And I think that's just so sweet, too. Like, I really wanted people to, of course, love the recipes and the stories, but I think, like, the imagery of vintage dishes, of recipe boxes, of grandmas and aprons, I mean, that's just like, so me. And I love all that, and I'm happy that other people seem to really love that as well.Stephanie Hansen [00:05:34]:I know it's hard to answer this question so soon after having the book come out, but this really does feel like it could continue on and be a series and continue to live on in your Instagram. Could even be like, audio, you know, version, or you could do television things with it because there's so much historical narrative in there. Has that occurred to you at all?Sarah Peterson [00:06:00]:Not so much yet. I mean, I'm trying to figure that all out now. Like, what do I want to do next? And I think, like, I would love to do more storytelling, more sharing of recipes, maybe more on my sub stack and my Instagram. But yeah, I mean, it could, there could be future editions of the book. But that's just so ambitious for me right now. Just kind of in the thick of it. Maybe I'll have to tap you for some more knowledge later on. But I mean, I do have, like, in talking to these families that I interviewed for the book, other stories would come up that they're, you know, other recipes.Sarah Peterson [00:06:34]:And certainly people that I've been meeting, doing events are telling me about their recipes. I had this woman come to see me at a book event at Kowalski's last weekend, and she brought her family cookbook that she had made, you know, just something that she had pieced together but was sharing with her family. And so it was really sweet, and I love seeing that, too. And I think, you know, sharing some of the recipes that other people share with me at events, but also talking about how they're recording their family recipes. Like, I think, if anything, I'd love to be an inspiration for other people or give people an inspiration to collect those recipes and show some of the formats that other families are using to share those with with their extended family.Stephanie Hansen [00:07:15]:As we talk about the nuts and bolts of making a cookbook, what was the hardest part for you in putting this book together?Sarah Peterson [00:07:25]:I think it was. It seemed so massive in the beginning, like, the organization of a cookbook. I've learned a lot in the process and, like, Have a rockin spreadsheet now. But that was very daunting in the beginning. Then I got into the thick of it, and I think toward the end, like, the editing. Oh, my gosh, that was really something because you don't know exactly when it's going to hit. Like, when are you going to have to look through this whole thing? Like, after. Even before it was in layout, like, just getting the manuscript and after the editor had done a first pass, and then you have to reread it all again, and you just have to, like, carve out a bunch of time and just get into it.Sarah Peterson [00:08:07]:And I thought that was really hard. It reminded me of being back in college when you're cramming for a final.Stephanie Hansen [00:08:11]:Yeah.Sarah Peterson [00:08:13]:So I didn't, like, love that. But, I mean, it's just part of the process.Stephanie Hansen [00:08:18]:Yeah. Because the manuscript comes back and you don't know when. And then all of a sudden, like, your entire life is put on hold for however long it takes you to get through it.Sarah Peterson [00:08:25]:And for me, it was like a summer weekend. Like, oh, okay. I guess I'm gonna just be doing this for the next two weekend. Yeah.Stephanie Hansen [00:08:33]:How did you feel about the photographing of the book? Because that can be a challenging part that stops people.Sarah Peterson [00:08:40]:I'm glad you asked about that because as you know, we have the same publisher. And it's really like, they were so great. They're like, sarah, just take photos like you're, you know, doing on your Instagram. These will be great. We'll make it work. Well, yes, but I just was, like, feeling I'm not a food stylist. You know, I do my thing and I take pictures in the moment when I'm making food, but I'm like, I don't know if these are cookbook worthy. And I do everything on my iPhone.Sarah Peterson [00:09:08]:I'm not gonna get a fancy camera. So as I got further along the process, pretty late in the process, I'm like, I just need some help, because I want somebody to help me get a really pretty shot for the COVID Help me shoot some of the things. Like, meat is so hard to take a pretty picture.Stephanie Hansen [00:09:24]:Yeah, for sure.Sarah Peterson [00:09:25]:Meatball. Or, you know, like, just. Oh. I was just really struggling, and I listened to your podcast and I know that you interviewed Rachel White of Set the Table Photography, who happens to be a food stylist as well. And I'd been following her on Instagram and really liked her style. So I reached out to her after hearing her on your podcast, and we met, and I just told her what I was doing. I said, I don't have a lot of money, but here's a few shots that I'd like to get. And she also took some headshots of me.Sarah Peterson [00:09:52]:But she came to my house for a few days, and we just banged out as much as we could. Not even like three full days. Like, two and a half days. I just was, like, cooking up a storm. We did headshots and lifestyle shots one morning, and then just a bunch of recipes and then, like, a bunch. A brunch spread one day, too.Stephanie Hansen [00:10:10]:So what that translated to me when looking at the book was we'll call them, like, some hero shots.Sarah Peterson [00:10:16]:Exactly.Stephanie Hansen [00:10:18]:That were. They were. It was funny because I couldn't necessarily tell when I was looking at the book, but I could see, like, just from the perspective of the stylized nature of the background and the more complete shot. Like, let's see if I can just find one that I can hold up.Sarah Peterson [00:10:44]:Yeah, A lot of the shots in, you know, the chapter intros.Stephanie Hansen [00:10:49]:Yeah, it's like, that one maybe.Sarah Peterson [00:10:52]:Yes, yes.Stephanie Hansen [00:10:53]:And I thought maybe that one.Sarah Peterson [00:10:56]:I took that one, actually. But I think just having Rachel, like, in. In the end, too, I was like, well, people are gonna. Is this gonna be weird to have a mix of really good professional pictures than my pictures? And then it was really important for me to have pictures that the families submitted, so candids and snapshots. And I know feature a lot of those in your cookbook, too. And I think those are so important, and I think they all came together. I hope so. Yeah, I did that one, too.Stephanie Hansen [00:11:28]:Oh, see, look at.Sarah Peterson [00:11:30]:I can't even tell if you look in the back. We credit which pages are definitely her pictures. But, you know, she did the COVIDStephanie Hansen [00:11:37]:shot, and that's this one. Yeah. No, I. I knew you had worked with her, but when I looked through the book, I thought I could tell, but I couldn't, so. Good for you.Sarah Peterson [00:11:49]:She helped me do the. The Dutch pancake.Stephanie Hansen [00:11:52]:Yep. Those are so hard to get because they deflate.Sarah Peterson [00:11:58]:I know. And the day that we did it, I just made the most gigantic one ever in my largest lodge skillet. And it worked. And, like, screaming in excitement that it came out so beautiful. And then it did deflate, but we made it look pretty with berries and powder. Powdered sugar. I did that one, too. That one.Sarah Peterson [00:12:16]:Handballs. But, like, she did these really pretty pictures of my recipe cards and recipe boxes, and she took pictures of me with my grandma's dishes. So she got a lot of shots, too, that obviously I Couldn't take because I was in them. Yeah, it was really nice. And I've been using her photos like crazy and all of my Instagram and marketing efforts, so I'm just so grateful that I had her. I wish I could have hired her for the whole thing. But I think, too, when you're making a cookbook, I don't know about you, but I like to eat what I make. And I'm, like, photographing it in the moment.Stephanie Hansen [00:12:49]:Yes.Sarah Peterson [00:12:50]:And I do like those kind of pictures too, so I'm really glad I have a mix.Stephanie Hansen [00:12:54]:I. I feel like, for me, if I'm not living that life or I'm not like, that is the life I live. So the intention is that it's happening in real time. I'm. I felt like this. Making this thing today, when I made it, this is what it looked like. This is how I ate it. This is how it.Stephanie Hansen [00:13:14]:The dishes I served it in. To me, that's what makes this food life fun. So when it becomes like a complete chore or a list or a job, that's when I find I don't like it as much.Sarah Peterson [00:13:26]:Right. And I do think that people resonate to real life pictures.Stephanie Hansen [00:13:31]:Yeah. We're lucky in that way, because if we would have been doing this during the fussy Instagram, first coming alive and everything being blown out white, beautiful shots,Sarah Peterson [00:13:42]:I don't know that we have to do that. And especially with AI now, you want things to look a little imperfect.Stephanie Hansen [00:13:47]:Tell me about how you scheduled your book tour and how you worked with your publishing company, because I feel like you're approaching it very methodically from a publicist standpoint, and I think that's helpful for cookbook writers.Sarah Peterson [00:14:05]:Well, I'm glad it appears so, because that is. That's been like a big surprise, like, book tour. Okay. I. You know, I didn't really know what to expect, and I've seen everything you've done, and you've done a phenomenal job. And I'm like, if I can do a fraction of what Stephanie does, that would be great. So really, right now, I'm in the thick of it. The book came out in February, but it was a little bit slow in getting events because I had a vacation and some other things planned.Sarah Peterson [00:14:33]:But then now, coming into April, I've got a lot more going on, and I've just been fielding requests that have come through the publisher or through my website, and I haven't said no to a lot. Although, know, like, there's things that come up, like speaking Opportunities. And I don't know that I'm there yet to do that kind of thing. So I'm just doing a mix of like, traditional book signings. The independent bookstores I absolutely love. I had a really sweet event in New at a bookstore called Luca. It was like, seriously, the set of the Gilmore Girls. It was so cute.Sarah Peterson [00:15:10]:That bookstore is amazing. And they had addition tell event where we talked about this. Like, how fun would it be to have people bring a recipe from their recipe box and we do a little recipe card swap. So we did that. And then they also made some of the dishes from the cookbook and we had like a potluck style event. So that was really sweet. So I think, you know, some of these events that come up are people that request them. Yeah, I do put on my PR hat and I'm like, well, how can we make this extra special and make it more an experience? And so I've been bringing.Sarah Peterson [00:15:42]:I've been hauling my grandma's china teacups to all these events filled with flowers. I gave you one places I use doilies made by my Aunt Jeannie. I bring pictures of the women in my family that I call the keepers that have been the keepers of our food traditions. So I sort of have this traveling roadshow.Stephanie Hansen [00:16:02]:A kid. Yeah.Sarah Peterson [00:16:04]:But in terms of the events that I'm doing, I've just. Whatever comes my way, I'm kind of doing. I am not like seeking out things. I will say, though I do love the independent bookstores are really fun. And then this week I have an event at Fickers up in Duluth, which is my home. You know, Duluth and Cloquet. So that will be really exciting to do something like that where they're making the food and I just, you know, come in and speak and mingle with people. That will be.Sarah Peterson [00:16:32]:That will be nice.Stephanie Hansen [00:16:34]:We have an or we have a Taste Buds with Stephanie episode coming up with you. I know Michelle is editing it right now, and it is where we made sandwich loaf. And you have the recipe and the techniques for sandwich loaf in your book. Can you just talk a little bit about why sandwich loaf is important to you?Sarah Peterson [00:16:57]:I would love to talk about sandwich loaf.Stephanie Hansen [00:17:00]:It was the funnest thing I've done.Sarah Peterson [00:17:03]:Sandwich loaf is something that I just. I just love it so much. And for people who don't know what it is, it's basically a layered sandwich that comes in a loaf. It looks really pretty, like almost like a wedding cake. And then you slice it so it's like layers. It's Bread with layers of tuna salad, egg salad, chicken salad, pimento cheese, whatever you want to put on the inside. And then it's all encased in cream cheese and decorated with. You can decorate it with, like, piped cream cheese that's tinted so it truly does look like a pretty cake.Sarah Peterson [00:17:35]:Or. My friend Tony and I like to do it with vegetables and herbs and just make little flowers and whimsical butterflies. So my passion for sandwich loaf started when I was probably growing up. It just showed up at, like, wedding showers, baby showers, graduations. And I always loved it. I mean, I loved how it tasted, and it was just kind of enamored by how charming it is. And then my friend Tony had it at her wedding, and we just. We.Sarah Peterson [00:18:01]:We share a bond over sandwich loaf. And part of it. She has an aunt that works at the Super One Deli up in Cloquet and made these things. And that's how we'd get them growing up. They're always ordered from the deli. They didn't make them. But Tony and I were like, we should. We should make one of these.Sarah Peterson [00:18:17]:You know, we can buy the. It's called Pullman bread. It's that long, rectangular bread. She's like, we can just order that from the deli and make our own sandwich loaf. And wouldn't this be fun? And I think we were probably influenced by Instagram seeing other kinds of decorated cakes.Stephanie Hansen [00:18:33]:Yeah.Sarah Peterson [00:18:33]:Pasture breads, where people are doing, like, fun, fun scenes. So we just started doing it a few years ago around Mother's Day. We've done it at her house. We've done it at my house, my parents house. And we'd share it with ladies in our life that we know would appreciate it. And we got such a great response. People that know sandwich loaf love it, and they're just so excited to get it. So we make, like, the big ones, then we'd cut them up and do little smaller ones, decorate them really cute and hand them out around town.Stephanie Hansen [00:19:03]:It was so fun to make that with you. I had seen sandwich loaf, but when Michelle, my producer, was like, hey, she wants to make a sandwich loaf. I was like, yeah, we can make whatever she wants to make. And then when I got there, I was like, oh, yeah, like, this is how we do it. And just making the pimento cheese and, you know, do you put tuna in? Because some people feel weird about fish. And then we had this. Do you have a salmon loaf? Like, do you have egg salad? Just such a blast making that. And I can't wait for us to show people what that's like on television.Stephanie Hansen [00:19:40]:This weekend it'll air Saturday at 8.30am it will launch on Instagram or, excuse me, it will launch on YouTube on Thursday and then it lives into perpetuity. And I'm sure they'll air it again. So it's nicely timed for your book. Thank goodness.Sarah Peterson [00:19:55]:And it's sandwich loaf season, I mean, in my world. So I'll be up in Duluth around Mother's Day and my friend Tony and I are planning to get together and make some. And it's just such a pretty spring thing and I think it would be great if people started serving them again at showers.Stephanie Hansen [00:20:08]:Yes, yes.Sarah Peterson [00:20:11]:Beautiful food item. And it's, it's tasty. You can customize it how you want. You know, you can make more than one if somebody doesn't like tuna or if you want to add some other salad. Yeah, I think it's going to be great. And it would be a fun group activity, wouldn't it, with your girlfriends?Stephanie Hansen [00:20:27]:Like. Yes.Sarah Peterson [00:20:28]:I love it because we just have fun decorating them together.Stephanie Hansen [00:20:31]:I also think it's a good multi generational thing, like for Mother's Day where, you know, you can have the kids, the grandkids, really, everyone can sort of get involved if they're, you know, I guess they have to be 10 or older probably. Unless they're. I mean, you see these little kids on Instagram making gourmet meals now. I don't know how that works. That wasn't.Sarah Peterson [00:20:51]:Well, you could make a peanut butter and jelly one. Like you could really modify the ingredients. I mean, that's not the way that I grew up with it, but it'd be fun to see what people do with it.Stephanie Hansen [00:21:00]:Yeah. And you could think you could frost it with peanut butter. Like that'd be pretty easy to do, actually.Sarah Peterson [00:21:04]:Yeah.Stephanie Hansen [00:21:05]:Or just frosting in and of itself and then have like a, a sweet with jam and kind of. That would be really good too. Or like a cream cheese buttercream for sure.Sarah Peterson [00:21:17]:And I just think it's so pretty when you cut into it too. Like it's pretty on its own when it's decorated in its loaf form. But when you slice into it, the picture of, you know, just how it looks when, when it's on the plate I think is really pretty.Stephanie Hansen [00:21:32]:I'm just gonna see if I can find it here so I can show it.Sarah Peterson [00:21:35]:Yeah, here's the. It looks kind of funny on the camera there.Stephanie Hansen [00:21:39]:Can you see it pull back a little bit? Yes, now I can. Yep. It looks great.Sarah Peterson [00:21:45]:That's like in its full, complete form. And then here it is sliced. And I like it on vintage luncheon plates that, you know, the kind our grandmas and our moms used years ago. And they have the little indentation for the coffee mug.Stephanie Hansen [00:22:01]:We just had Easter yesterday and my mother in law is 94, I think, and came for Easter dinner. And over the years she keeps giving me, you know, dishes and things that she's offloading, as it were, but I kept. I've kept stuff. And we used to have Easter all the time in Nebraska with her at her house there. So I made the Easter spread. I used her tablecloth, I used her silverware forks. I used these little paper mache bunnies that she used to put on the table that I still kept. And it was so sweet to see her come to the house yesterday and sit down and like recognize all this stuff that we had when Ellie was little and we would have Easter with her.Stephanie Hansen [00:22:46]:It was. I was so glad I kept it all. You know, it's kind of a pain, but I'm so glad I did.Sarah Peterson [00:22:51]:Oh, and you'll have that to enjoy for years. And what a great memory. I mean, and I bet Dolores was just tickled.Stephanie Hansen [00:22:56]:She was, she really, she. She really was. And the funny thing, I said, well, you know, that's your tablecloth. And she said, well, where are the napkins? And I didn't really remember that there were napkins because they were in a closet and probably in a box and I didn't unearth them. So I was like, oh, I have the napkins. I just didn't get them out. Like, you know, where are the napkins? All right, so we are going to feature you on the Taste Buds episode. It's a Dec.Stephanie Hansen [00:23:22]:Decades episode where we had to think of recipes that were important to us like through the decades. So sandwich loaf was one. Then I did a Chicken Marbella, which I don't know if you did any dinner parties in the 80s, but if you did, that was what everybody made into like probably the early 90s too.Sarah Peterson [00:23:44]:I can't wait to try that. I have not had that dish.Stephanie Hansen [00:23:47]:It is the simplest thing to make and it has a power punch of flavor. I always double the sauce just because I like it. Really saucy, but it sounds gross. And my producer was like, oh, wait, we're putting prunes in this. I was like, yeah, you just gotta trust me. It's gonna be really great. And then by the time it's all done, you have this really delicious Sauce and the cooked chicken and you can just throw it in one big pan or one big pot and then serve it right from the pot. So it's an easy dinner party.Sarah Peterson [00:24:19]:Dinner party, yeah. That sounds really good.Stephanie Hansen [00:24:22]:Do you have any, like 80s or 90s dishes that you. Not actual dishes, but things to make that you're like, oh, I. If I had to do a decades theme, what would you make?Sarah Peterson [00:24:32]:You know, let's see. So the 80s, I wasn't cooking too much, but I love.Stephanie Hansen [00:24:37]:Because you're so much younger than me.Sarah Peterson [00:24:38]:I'm not so much younger, but I was in that time of life where it was like high school. School.Stephanie Hansen [00:24:43]:Yep.Sarah Peterson [00:24:44]:Not doing a lot of entertaining or anything. I can't think of. I don't know if this is. I mean, we love Dorito. The taco salad with Doritos. I don't know if that's 80s or 90s, but like.Stephanie Hansen [00:24:56]:No, it's. I think it's 90s. And we actually talked about taco salads when we were trying to think about, like, what would be we. I couldn't think of anything of the 90s. And then my producer Michelle, like came up with a bunch of stuff. And taco salad was actually also mud pie.Sarah Peterson [00:25:14]:Yes.Stephanie Hansen [00:25:15]:So we ended up making a mud pie bar that was actually a recipe that my stepmom had. But, like, people were eating a lot of mud pie apparently in the 90s. And chocolate lava cakes.Sarah Peterson [00:25:27]:Oh my gosh. And chocolate lava cakes. Are they. They're back. I mean, I see they are back. My daughter Lucy is a big fan, so anytime we're out to eat, she's got to get a chocolate lava cake.Stephanie Hansen [00:25:36]:Have you ever made one?Sarah Peterson [00:25:38]:No, have you?Stephanie Hansen [00:25:39]:I have attempted it like three different times and it never works. I always get a delicious brownie but like getting that molten lava piece in the middle have not succeeded yet. So I didn't want to do that on camera because I was like, oh, I just don't know.Sarah Peterson [00:25:56]:So, yeah, in 90s dishes. I was just thinking of one thing that my mom has made throughout my life and is in the cookbook are Italian shells. So the big pasta shells. Yes, we ate them a lot in the 90s. We probably ate them definitely after. But just the big pasta shells loaded with Italian sausage, some torn up bread, a, you know, an egg base in there and some pasta sauce and cheese and then smothered with more sauce and cheese. That was like at every big occasion in my life.Stephanie Hansen [00:26:28]:I love it. So delicious. Well, Sarah, congratulations on the book. I'm happy to be on this journey with you, and I'm real proud of you. I think the book is beautiful, and I'm glad you're having so much success. And I can't wait till people see us make sandwich loaf on taste buds this weekend.Sarah Peterson [00:26:46]:Well, thank you. And I just have to thank you for everything, Stephanie. It's been so fun to watch your career and how you've evolved and. And done all these amazing things with your radio show, with your books, all your books and the TV show, too. It's been really fun to follow along.Stephanie Hansen [00:27:01]:Thanks. I. I had people that helped me along the way, so I feel like it's my obligation, but also my joy to help other people because, you know, I. There are things about being a freelance creator and freelance writer and cookbook writer that no one can answer for you unless they've done it. And, you know that first person that told you, like, how much they made and how long it took and what to expect for food costs and, like, those were really valuable lessons that I was so glad that I learned and that people gave me the real deal because I think that is part of, you know, some people write books for fame and fortune. Some people write them to document a historical time in their life or something that's important to them. And then some people just do it because they think it's fun. But all of it and getting, you know, the historical background about what it's going to cost and how long it's going to take, it's important information, I think, to learn before you set out on the journey.Sarah Peterson [00:28:01]:Right. And you're doing such a great service to find that information and share it with the world. So.Stephanie Hansen [00:28:07]:Yeah. And I think your story about the food stylist, too, like, people, you don't have to have a food stylist. Do the whole book. Like, you could have 10 shots or hero shots or the beginning of chapter shots. That's a great way to do.Sarah Peterson [00:28:19]:And just like spending that time with Rachel, too, for those two or three days, like, I just learned so much. So I've taken some of that experience and been able to piggyback on that and some of the photography and things that I'm doing now.Stephanie Hansen [00:28:33]:Yeah, she's really good at it. So I'm glad that Rachel was a resource for you. Her podcast, you can find it in the archives, too, of Dishing with Stephanie's Dish, because it's in there and it's a good one to listen to. So, Sarah, thanks for being with me today. Congratulations on the book. It is Dish and Tell. And where can people get the book and how do you want them toSarah Peterson [00:28:53]:follow you so they can find the book at, you know, online through the major retailers. And then if you're in the Twin Cities, it's at, like, Kowalski's and a lot of independent bookstores. It's even at Barnes and Noble. I went by and visited it this weekend at the Barnes and Noble in Roseville. I've been going around and seeing my book at different places. It's so exciting, and people can follow me. My website is vintagedishandtel.com. my social media handles are the same.Sarah Peterson [00:29:19]:Vintage, Dish and Tell. And then I have a sub stack too, which, if you can't find, just go to my website and you'll be able to link to it.Stephanie Hansen [00:29:26]:Has anyone told you that when you see your book in the wild, you're supposed to sign them?Sarah Peterson [00:29:31]:No, I've thought about that. Do you, like. Do you talk to the bookstore manager or the.Stephanie Hansen [00:29:38]:Sometimes I wouldn't. At a Barnes and Noble, I'd probably just do it. But there's a real rationale behind it, because booksellers can return books that don't sell. They can't return books that are signed.Sarah Peterson [00:29:50]:I'm gonna go sign every one I can find.Stephanie Hansen [00:29:52]:Yeah, I. Whenever I'm out and about, and if it's a small store, I will tell them, okay. But if I see it, I'm. I'll just. I go to the bookseller and I'm like, hey, I'm here and my book is here. Do you mind if I sign a couple? A lot of them have stickers and they'll put, you know, signed edition. But if I'm at, like, Barnes and Noble, I just sit there with my pen and sign them all.Sarah Peterson [00:30:11]:Oh, that's great. Yeah.Stephanie Hansen [00:30:12]:So make sure you sign them.Sarah Peterson [00:30:13]:Thanks for that. Hot tip.Stephanie Hansen [00:30:14]:Yeah, hot tip. Hot tip. All right, Sarah, thanks for joining me today.Sarah Peterson [00:30:18]:Thank you.Stephanie Hansen [00:30:18]:Okay, bye. Bye.Sarah Peterson [00:30:20]:Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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