Podcasts about Sesame

  • 856PODCASTS
  • 1,472EPISODES
  • 42mAVG DURATION
  • 5WEEKLY NEW EPISODES
  • Sep 11, 2025LATEST
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Best podcasts about Sesame

Latest podcast episodes about Sesame

The War Report w/ Gastor Almonte - N - Shalewa Sharpe
Ep. 251 - Sesame for the Streets

The War Report w/ Gastor Almonte - N - Shalewa Sharpe

Play Episode Listen Later Sep 11, 2025 58:13


In today's episode, Gastor and Shalewa talk about Lil Jon placing in a bodybuilding contest, a man who identified as a dog during an arrest and Sesame Street dropping episodes on Youtube.PATREON LAUNCH!For all those that have asked how they can help support the pod - it's finally here! Thanks again to all the Troops and Correspondents who rock with us. Check it out - we'll have some exclusive content and fun perks, plus it really does help!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/WarReportPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Many Thanks to our Patreon Troops & Correspondents for helping us bring this show to life. Shouts to the Correspondents!Tanya WeimanFontayne WoodsMark OrellanaB. EmmerichCharlene BankAskewCharlatan the FraudCynthia PongKen MogulSayDatAgain SayDatAgainLaKai DillStephanie GayleUncleJoe StylenoshCato from StonoDavid CollinsInstagram:@WarReportPod@SilkyJumbo@GastorAlmonteTwitter:@SilkyJumbo@GastorAlmonteTheme music "Guns Go Cold" provided by Kno of Knomercyproductions Twitter: @Kno Instagram: @KnoMercyProductions

Muppet Fan Podcasts with ToughPigs.com
A Prairie Dawn Companion - Prairie Dawn and Character Development with Stephanie D'Abruzzo

Muppet Fan Podcasts with ToughPigs.com

Play Episode Listen Later Sep 11, 2025 103:53


In 1971, a new pink, blonde little girl joined Betty Lou on Sesame Street. That's right, it's finally time for Prairie Dawn! And while Betty Lou faded to the background, Prairie Dawn stuck around and still appears on the show over 50 years later. Why did one work rather than the other? Well if anyone can help Becca answer that question, it's Stephanie D'Abruzzo, a performer who has years of experience developing female characters for children's media...and also currently performs Prairie Dawn on Sesame! They'll discuss everything from Prairie's handkerchief to 90s Anything Muppet Elizabeth, so you do not want to miss this one. And remember: the answers to Becca's questions will start with a Q. Credits:Written, Hosted, and Edited by Becca PetuniaGuest: Stephanie D'AbruzzoCharacter Art by Becca PetuniaPodcast Artwork by Joe HennesExecutive Producer: Joe HennesResearch Help: Tony Whitaker, Shane Keating, Scott HansonSpecial thanks to Muppet Wiki, Michal Richardson, Katilyn Miller, Eli Lee, and the whole ToughPigs team

Rock School
Rock School - 09/21/25 (Star Search)

Rock School

Play Episode Listen Later Sep 11, 2025 44:53


"Long before American Idol and Americas Got Talent, there was Star Search. It was pretty schmaltzy but looking back, some of the biggest singers, actors and comedians got their big break on Star Search. We have grabbed as many examples as we could."

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Baby-Led Weaning Made Easy
From Fear to Food: The New Rules for Introducing Allergenic Foods with Kelly Clear, MD, FAAP

Baby-Led Weaning Made Easy

Play Episode Listen Later Sep 4, 2025 34:41


#60: Worried about introducing allergenic foods like peanut, egg, or tree nuts to your baby? You're not alone…but the latest research shows that early, consistent introduction can actually help prevent food allergies. In this episode, I'm joined by Dr. Kelly Clear, MD, FAAP, pediatrician and Medical Director of FARE (Food Allergy Research & Education), to unpack the new rules for allergen introduction. We're breaking down why so many parents still feel fear, what the Eat Early, Eat Often campaign is all about, and how to confidently feed allergenic foods—even if food allergies run in your family. Listen to this episode to learn: 1. Why early introduction of allergenic foods is recommended and how it helps prevent food allergy, 2. How to safely get your baby to taste these allergenic foods…even if they don't have teeth yet 3. What to do if you baby has an allergic reaction…and why it probably doesn't involve going to the ER Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/60 Links from this episode: • ⁠Visit the FARE: Eat Early, Eat Often campaign page here • ⁠⁠⁠Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/program⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/baby-led-weaning-for-beginners ⁠ Other episodes related to this topic: • Episode 368 - Using a Milk Ladder for Babies with Dairy Allergy with Carina Venter, PhD, RD • Episode 380 - Why Doctors STILL Aren't Talking About Introducing Allergenic Foods with Ruchi Gupta, MD, MPH • Episode 418 - Everything You Need to Know About FOOD ALLERGIES *Update* (Nutrition Labels, Research & Sesame) with Bob Earl, MPH, RDN

Rock School
Rock School - 09/14/25 (Two Minute Songs)

Rock School

Play Episode Listen Later Sep 4, 2025 42:04


"Here is a game to play. Name as many two minute songs as you can following these rules. Only one song per group and you cannot name just punk songs. We then go one step farther and change the game to as many one minute songs as you can."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake songs oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters panic believing saturday night live joe rogan passing moral elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours trilogy lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman library of congress alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 public broadcasting dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli metalica maxs marquee club sherley mitchie soundscan at40 alago kslu mugwumps
Baby-Led Weaning with Katie Ferraro
From Fear to Food: The New Rules for Introducing Allergenic Foods with Kelly Clear, MD, FAAP

Baby-Led Weaning with Katie Ferraro

Play Episode Listen Later Sep 4, 2025 34:41


#60: Worried about introducing allergenic foods like peanut, egg, or tree nuts to your baby? You're not alone…but the latest research shows that early, consistent introduction can actually help prevent food allergies. In this episode, I'm joined by Dr. Kelly Clear, MD, FAAP, pediatrician and Medical Director of FARE (Food Allergy Research & Education), to unpack the new rules for allergen introduction. We're breaking down why so many parents still feel fear, what the Eat Early, Eat Often campaign is all about, and how to confidently feed allergenic foods—even if food allergies run in your family. Listen to this episode to learn: 1. Why early introduction of allergenic foods is recommended and how it helps prevent food allergy, 2. How to safely get your baby to taste these allergenic foods…even if they don't have teeth yet 3. What to do if you baby has an allergic reaction…and why it probably doesn't involve going to the ER Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/60 Links from this episode: • ⁠Visit the FARE: Eat Early, Eat Often campaign page here • ⁠⁠⁠Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/program⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/baby-led-weaning-for-beginners ⁠ Other episodes related to this topic: • Episode 368 - Using a Milk Ladder for Babies with Dairy Allergy with Carina Venter, PhD, RD • Episode 380 - Why Doctors STILL Aren't Talking About Introducing Allergenic Foods with Ruchi Gupta, MD, MPH • Episode 418 - Everything You Need to Know About FOOD ALLERGIES *Update* (Nutrition Labels, Research & Sesame) with Bob Earl, MPH, RDN

Marcus Lush Nights
A hunger than only a sesame snap can fix (4 September 2025)

Marcus Lush Nights

Play Episode Listen Later Sep 4, 2025 140:43 Transcription Available


Marcus talks about things that seem to be 'inflation-proof', Sylvia Park, and the 2010 Christchurch earthquake. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Lenny's Podcast: Product | Growth | Career
How we restructured Airtable's entire org for AI | Howie Liu (co-founder and CEO)

Lenny's Podcast: Product | Growth | Career

Play Episode Listen Later Aug 31, 2025 100:41


Howie Liu is the co-founder and CEO of Airtable, the no-code platform valued at around $12 billion. After a viral tweet declared “Airtable is dead” based on incorrect data, Howie led a radical transformation: reorganizing the entire company around AI, becoming an “IC CEO” who codes daily, and achieving over $100 million in free cash flow.What you'll learn:1. The “fast thinking” vs. “slow thinking” team structure that lets Airtable ship AI features weekly (inspired by Daniel Kahneman)2. Why Howie uses AI hourly (not daily) and is Airtable's #1 inference-cost user globally3. Why CEOs must become ICs again in the AI era (and how to restructure your calendar to make it possible)4. Why “playing” with AI tools should be mandatory—Howie tells employees to cancel all meetings for a week to experiment5. The specific skills product managers, engineers, and designers need to develop to succeed in the AI era6. Why evals can kill innovation (and when to use “vibes” instead)—Brought to you by:LucidLink—Real-time cloud storage for teamsDX—The developer intelligence platform designed by leading researchersClaude.ai—The AI for problem solvers and enterprise—Where to find Howie Liu• X: https://x.com/howietl• LinkedIn: https://www.linkedin.com/in/howieliu/• Email: howie@airtable.com—Where to find Lenny:• Newsletter: https://www.lennysnewsletter.com• X: https://twitter.com/lennysan• LinkedIn: https://www.linkedin.com/in/lennyrachitsky/—In this episode, we cover:(00:00) Introduction to Howie Liu and Airtable(04:05) The “Airtable is dead” viral tweet controversy(08:07) The rise of IC CEOs(10:57) AI's paradigm shift in product development(16:27) Specific changes Airtable has made(21:38) Fast- and slow-thinking teams(32:57) The emergence of new form factors in AI models(34:48) Airtable's vision and philosophy(40:20) Empowering teams with AI tools(46:50) Encouraging experimentation and play(50:55) Cross-functional skills in product teams(01:03:35) The importance of evals and open-ended testing(01:08:06) Key strategies for AI-driven success(01:12:43) Counterintuitive startup wisdom(01:22:21) Don't step away from the details that you love(01:25:50) Advice for aspiring engineers and designers(01:30:00) Lightning round and final thoughts—Referenced:• Airtable: https://www.airtable.com/• All In podcast: https://allin.com/• Nikita Bier on X: https://x.com/nikitabier• Figma: https://www.figma.com/• The AI-native startup: 5 products, 7-figure revenue, 100% AI-written code | Dan Shipper (co-founder and CEO of Every): https://www.lennysnewsletter.com/p/inside-every-dan-shipper• Every: https://every.to/• Cursor: https://cursor.com/• The rise of Cursor: The $300M ARR AI tool that engineers can't stop using | Michael Truell (co-founder and CEO): https://www.lennysnewsletter.com/p/the-rise-of-cursor-michael-truell• Windsurf: https://windsurf.com/• Building a magical AI code editor used by over 1 million developers in four months: The untold story of Windsurf | Varun Mohan (co-founder and CEO): https://www.lennysnewsletter.com/p/the-untold-story-of-windsurf-varun-mohan• Rippling: https://www.rippling.com/• Omni: https://www.airtable.com/lp/ai-psu-plp• How ChatGPT accidentally became the fastest-growing product in history | Nick Turley (Head of ChatGPT at OpenAI): https://www.lennysnewsletter.com/p/inside-chatgpt-nick-turley• Palantir: https://www.palantir.com/• Harvey: https://www.harvey.ai/• v0: https://v0.dev/• Everyone's an engineer now: Inside v0's mission to create a hundred million builders | Guillermo Rauch (founder and CEO of Vercel, creators of v0 and Next.js): https://www.lennysnewsletter.com/p/everyones-an-engineer-now-guillermo-rauch• Replit: https://replit.com/• Behind the product: Replit | Amjad Masad (co-founder and CEO): https://www.lennysnewsletter.com/p/behind-the-product-replit-amjad-masad• Lovable: https://lovable.dev/• Building Lovable: $10M ARR in 60 days with 15 people | Anton Osika (CEO and co-founder): https://www.lennysnewsletter.com/p/building-lovable-anton-osika• Runway Game Worlds: https://play.runwayml.com/login• Sesame: https://www.sesame.com• NotebookLM: https://notebooklm.google• Salesforce: https://www.salesforce.com• Andrew Ofstad on LinkedIn: https://www.linkedin.com/in/aofstad/• Stripe: https://stripe.com/• Eames chair: https://en.wikipedia.org/wiki/Eames_Lounge_Chair• OpenAI's CPO on how AI changes must-have skills, moats, coding, startup playbooks, more | Kevin Weil (CPO at OpenAI, ex-Instagram, Twitter): https://www.lennysnewsletter.com/p/kevin-weil-open-ai• Anthropic's CPO on what comes next | Mike Krieger (co-founder of Instagram): https://www.lennysnewsletter.com/p/anthropics-cpo-heres-what-comes-next• IDEO design thinking: https://designthinking.ideo.com/• Brian Chesky's new playbook: https://www.lennysnewsletter.com/p/brian-cheskys-contrarian-approach• The Studio on AppleTV+: https://tv.apple.com/us/show/the-studio/umc.cmc.7518algxc4lsoobtsx30dqb52• Silicon Valley on HBOMax: https://www.hbomax.com/shows/silicon-valley/b4583939-e39f-4b5c-822d-5b6cc186172d• Self Edge: https://www.selfedge.com/• Studio D'Artisan: https://www.selfedge.com/studio-dartisan• Whitesville T-shirt: https://store.toyo-enterprise.co.jp/shopbrand/ct48/• Guest Series | Dr. Paul Conti: How to Understand & Assess Your Mental Health: https://www.hubermanlab.com/episode/guest-series-dr-paul-conti-how-to-understand-and-assess-your-mental-health—Recommended books:• Thinking, Fast and Slow: https://www.amazon.com/Thinking-Fast-Slow-Daniel-Kahneman/dp/0374533555• The Three-Body Problem: https://www.amazon.com/Three-Body-Problem-Cixin-Liu/dp/0765382032• Trauma: The Invisible Epidemic: How Trauma Works and How We Can Heal From It: https://us.amazon.com/Trauma-Invisible-Epidemic-Works-Heal/dp/1683647351/—Production and marketing by https://penname.co/. For inquiries about sponsoring the podcast, email podcast@lennyrachitsky.com.Lenny may be an investor in the companies discussed. To hear more, visit www.lennysnewsletter.com

Rock School
Rock School - 09/07/25 (AI and The Velvet Sundown)

Rock School

Play Episode Listen Later Aug 28, 2025 54:25


"A band named The Velvet Sundown had a hit a short while ago. The concern was that the band and the music were all fake. They were both fully AI generated. It is easier than you think. We have the story and some examples of when I did the same thing for an audience just to prove how easy it is to do."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters panic believing saturday night live joe rogan passing moral elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours trilogy lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman library of congress alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal sundown leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 public broadcasting dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli metalica maxs marquee club sherley mitchie soundscan at40 alago kslu mugwumps
CSUSB Advising Podcast
Ep. 113 - College Advice from AI? Our Chat with AI "Maya"

CSUSB Advising Podcast

Play Episode Listen Later Aug 22, 2025 15:11 Transcription Available


Muppet Fan Podcasts with ToughPigs.com
A Prairie Dawn Companion - Betty Lou, Transmedia, and the Smurfette Principle

Muppet Fan Podcasts with ToughPigs.com

Play Episode Listen Later Aug 21, 2025 95:14


Becca Petunia takes a close look at Sesame's first recurring female character, softhearted Betty Lou. Not only that, but she is joined by fan favorite recurring ToughPigs guest, puppeteer Stoph Scheer (The Creatures of Yes, Puppet Up, Muppets Mayhem)!Featured in this episode are discussions of drag performances, monsters, and the importance of merchandise. Plus: you'll learn all about Inspidia! You don't want to miss this one.Credits:Written, Hosted, and Edited by Becca PetuniaGuest: Stoph ScheerCharacter Art by Becca PetuniaPodcast Artwork by Joe HennesExecutive Producer: Joe HennesResearch Help: Tony Whitaker, Shane Keating, Scott HansonSpecial thanks to Muppet Wiki, Michal Richardson, Katilyn Miller, Eli Lee, and the whole ToughPigs team

Rock School
Rock School - 08/31/25 (Trilogies)

Rock School

Play Episode Listen Later Aug 21, 2025 37:26


"This is a fun parlor game. Name a band, a song by that band and then an album from that band that are all named exactly the same. Here is an example. Bad Company by Bad Company on the album Bad Company. There are many that are close but a true Trilogy is all three exactly the same."

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Rock School
Rock School - 08/24/25 (We are in the Library of Congress)

Rock School

Play Episode Listen Later Aug 21, 2025 39:44


"The Rock School show is now a part of the Library of Congress through their American Archive of Public Broadcasting. I know. I can barely believe it myself. Here is the story of the Library of Congress and how this all came to be. Check the calendar. It is not April and I am not fooling."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters panic believing saturday night live joe rogan passing moral elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman library of congress alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 public broadcasting dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli metalica maxs marquee club sherley mitchie soundscan at40 alago kslu mugwumps
Rock School
Rock School - 08/17/25 (Band Historical Names)

Rock School

Play Episode Listen Later Aug 14, 2025 39:14


"Naming a band can be quite difficult. The list of bands we will discuss today went back into history to grab a name or an event to come up with a moniker. You know a good many of them. "

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown band grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters panic names believing saturday night live joe rogan passing moral elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died historical roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours lsd bus naming inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli metalica maxs marquee club sherley mitchie soundscan at40 alago kslu mugwumps
Muppet Fan Podcasts with ToughPigs.com
A Prairie Dawn Companion - Sesame Street's Origins and Androcentrism

Muppet Fan Podcasts with ToughPigs.com

Play Episode Listen Later Aug 13, 2025 37:45


Welcome to A Prairie Dawn Companion, the new podcast from ToughPigs.com! On "A Prairie Dawn Companion," Becca Petunia applies a feminist lens to the history of Sesame Street. Although Sesame always prioritized diversity, it is well-known that prior to the 1990s, the show did not devote much time to its female Muppets. As a lifelong Sesame superfan, Becca seeks to explore the history of the street's female Muppets and the women who performed them in an effort to bring attention to these important figures. In doing so, she also delves into feminist media criticism to look at what worked and what didn't about Sesame's many attempts to bring the spotlight to the girls of the world.

Lectures in Intellectual History
Beauty and the Footnote: Universities and the Study of Literature

Lectures in Intellectual History

Play Episode Listen Later Aug 10, 2025 61:09


Stefan Collini, FBA. Professor Emeritus of Intellectual History and English Literature, University of Cambridge.The Donald Winch Lectures in Intellectual History.University of St Andrews. 11th, 12th & 13th October 2022.In the course of the nineteenth and twentieth centuries, universities expanded to include a wide range of what came to be regarded as academic ‘disciplines'. In Britain, the study of ‘English literature' was eventually to become one of the biggest and most popular of these subjects, yet it was in some ways an awkward fit: not obviously susceptible to the ‘scientific' treatment considered the hallmark of a scholarly discipline, it aroused a kind of existential commitment in many of those who taught and studied it. These lectures explore some of the ways in which these tensions worked themselves out in the last two hundred years, drawing on a wide range of sources to understand the aspirations invested in the subject, the resistance that it constantly encountered, and the distinctive forms of enquiry that came to define it. In so doing, they raise larger questions about the changing character of universities, the peculiar cultural standing of ‘literature', and the conflicting social expectations that societies have entertained towards higher education and specialized scholarship.Handout - Lecture 3: Syllabuses1. ‘“English”, including Anglo-Saxon and Middle English along with modern English, including what we ordinarily call the “dull” periods as well as the “great” ones, is an object more or less presented to us by nature.'2. ‘In the 1880s, an exciting duel between two great publishing houses brought the price of the rival National and World Libraries (Cassell's and Routledge's, respectively) down to 3d in paper and 6d in cloth. And not only were prices cut: the selection of titles was greatly enlarged, the old standbys - Milton, Pope, Cowper, Thomson, Burns, Goldsmith, and the rest - being joined by many other authors who had seldom or ever appeared in cheap editions.'3. ‘Sir John Denham (1615-1668) is familiar from the oft-quoted couplet in his poem of Cooper's Hill, the measured and stately versification of which has been highly praised. He died an old man in the reign of Charles II, with a mind clouded by the sudden loss of his young wife, whom he had married late in life. John Cleveland (1613-1659), author of the Rebel Scot and certain vigorous attacks on the Protector, was the earliest poetical champion of royalty. Butler is said to have adopted the style of his satires in Hudibras. Colonel Richard Lovelace (1618-1658) ....'4. ‘Poetry: More advanced poems from Chaucer (e.g. The Prologue), Shakespeare, Spenser, Milton, Pope, Wordsworth, Tennyson, or from selections such as The Golden Treasury; Shakespeare, (Histories, Comedies or easier Tragedies). Prose: Plutarch's Lives, Kinglake, Eothen, Borrow, Lavengro, Ruskin, Sesame and Lilies, Frowde [sic; ?Froude], selected short studies, Modern prose Comedies (e.g. Goldsmith and Sheridan), Selections from British Essayists (e.g. Addison, Lamb, Goldsmith), Macaulay, Essays or selected chapters from The History.'5. ‘In the 1930s favourite Higher Certificate set books and authors among the various Boards include: The Faerie Queene, Marlowe's Faustus, Bacon's essays, Sidney's Apologie for Poetrie, Hakluyt, The New Atlantis, Shakespeare, Chaucer, Milton, Lamb, Carlyle, Pope, Dryden, Scott and the Romantic poets. These texts and authors changed hardly at all between 1930 and 1950 (and represent a very similar situation to that of 1900-1910).'6. ‘An Honours Degree in English Language and Literature at present entails, in every University in England, some knowledge both of Latin or Greek at the outset, and of Old English later.' This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit standrewsiih.substack.com

Dear Asian Girl
Asian Faces Belong In All Places: Challenge the Stigma, Talking Mental Health with Sesame Organisation

Dear Asian Girl

Play Episode Listen Later Aug 1, 2025 42:25


Join Eden in today's episode as she talks mental health and Asian identity with her colleagues Julia Hirata and Ankita Banerjee at Sesame Organisation. Why is there such a stigma against discussing mental health in Asian communities? What barriers remain? And what can we do to reduce them?If you're keen to work in mental health and/or the charity space, today's episode is a great one for you!Sesame Organisation is a community group and mental health service provider for East and Southeast Asians (ESEAs) in the UK. They provide completely free mental health services, including individual counselling, group support, a befriending buddy scheme for international students, and community events, as well as online cultural competence training for professionals and allies. Read more on Sesame's website here and follow them on Instagram here.

Edtech Insiders
Week in EdTech 7/23/25: Quizlet AI Usage Hits 85%, AI Outsmarts Math Olympiad, Roblox's Learning Hub, Pearson's AI/XR Lab, Federal AI Funding Priorities, and More! Feat. Brad Carson of Americans for Responsible Innovation & Ryan Trattner of StudyFet

Edtech Insiders

Play Episode Listen Later Aug 1, 2025 90:09 Transcription Available


Send us a textJoin hosts Alex Sarlin and Ben Kornell as they break down a pivotal week in EdTech, from AI breakthroughs to Roblox's education push and the future of personalized learning.✨ Episode Highlights:[00:00:33] Quizlet report shows 85% of students and nearly 90% of teachers using AI, with different adoption patterns.[00:02:24] International Math Olympiad highlights AI's reasoning advances, earning a gold medal and raising assessment questions.[00:11:16] OpenAI agents and AI-native browsers signal a major shift in tech workflows and task automation.[00:16:58] Roblox launches a centralized learning hub featuring educational games from Google, Sesame, and others.[00:20:55] Pearson unveils an AI and XR innovation lab, sparking debate on whether incumbents can truly innovate.[00:29:13] U.S. Department of Education outlines new AI funding priorities for instruction, tutoring, and career navigation.[00:36:12] Preply challenges Duolingo with “Better Duo” campaign, framing human vs. AI tutoring as a key market battle.[00:37:31] McGraw Hill IPO and new funding rounds for Honor Education and Galaxy Education mark a busy week in EdTech finance.Plus, special guests:[00:39:50] Brad Carson, President of Americans for Responsible Innovation on AI policy and its impact on education.[01:04:44] Ryan Trattner, CTO and Co-Founder of StudyFetch on personalized learning tools and their rapid user growth.

Rock School
Rock School - 08/10/25 (Fastest Ticket Sales)

Rock School

Play Episode Listen Later Jul 31, 2025 35:14


"The K Pop band EXO claimed that one of their concerts in South Korea sold out in less than two seconds. It sounds impossible because you are not being told the entire story. It is a badge of honor for bands to sell out quickly. Other than EXO, who did legitimately sell out the fastest. We will tell you our pick."

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Recipe of the Day
Eve J. Chung's Surprise Recipe Of The Day

Recipe of the Day

Play Episode Listen Later Jul 26, 2025 30:11


Today I'm talking with acclaimed author of Daughters Of Shandong, Eve J. Chung. We talk about her grandmother's harrowing escape from communist China to Taiwan and how food represents love and survival across cultures. The recipe she tells us about is a Korean-Taiwanese fusion that transforms a traditional stew into something that bridges two culinary worlds!Eve's Links:Book: Daughters Of ShandongInstagram: @Eve.J.Chung.WritesRecipe: Korean-Taiwanese Chicken and Potato Stew (Dakdoritang)IngredientsChicken drumsticks (or boneless chicken thighs for shorter cooking time)Potatoes (any type, cut into saltine cracker-sized chunks)Carrots (optional - Eve omits them)1 yellow onion, quarteredGarlic, ginger, and scallions (the "Chinese Holy Trinity")Soy sauce (start with 1/4 cup, adjust to maple syrup color)2-3 tablespoons mirin (sweet cooking wine)3 tablespoons gochujang (Korean spicy paste) - omit for kidsSugar (optional - traditional recipe calls for it, but Eve omits)1/4 cup water (or more as needed)Sesame oil for finishingFresh scallions for garnishOil or butter for sautéingInstructionsSauté aromatics (garlic, ginger, scallions) in oil or butterBrown chicken (optional step - can skip for Instant Pot)Add potatoes, carrots (if using), and onionAdd soy sauce until stew is light maple syrup colorAdd mirin and gochujang to tasteAdd water as needed to prevent drying outSimmer covered for 30 minutes (15 minutes in Instant Pot)Check that chicken juices run clearFinish with sesame oil and fresh scallionsServe over riceNote: This is a very forgiving recipe - adjust ingredients to taste. You can substitute other meats with adjusted cooking times.Christine's Links #ad:Quick Pickle RecipeTHE BEST Garlic Butter RecipeBook: "Atmosphere" by Taylor Jenkins ReidSpotify Playlist: AtmosphereEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook

Rock School
Rock School - 08/03/25 (Musicians Before Film)

Rock School

Play Episode Listen Later Jul 24, 2025 35:00


"Often an actor will start a band once her or she is famous. However many actors start as musicians. Some saw great success. We have some surprising names this week."

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Mainstreet Halifax \x96 CBC Radio
If Canadians eat more than 5 litres of ice cream per year, why not try a scoop of Black Sesame & Miso Caramel?

Mainstreet Halifax \x96 CBC Radio

Play Episode Listen Later Jul 23, 2025 7:39


Bailey Vernon tells Alex Mason about some of the more unusual flavours at her new ice cream shop, Churned, in downtown Dartmouth.

The Crop Science Podcast Show
Dr. Tieneke Trotter: Cropping Opportunities in Australia | Ep. 84

The Crop Science Podcast Show

Play Episode Listen Later Jul 22, 2025 29:10


In this episode of The Crop Science Podcast Show, Dr. Tieneke Trotter from Central Queensland University discusses the opportunities and challenges in northern Australia's farming landscape. She shares strategies for optimizing spice and pulse crops, refining sustainable agronomic practices, and integrating sesame into existing cropping systems. Tune in on all major platforms!"What we're looking to do is find options for producers to grow new crops that are high-value, profitable, and fit well into their systems."Meet the guest: Dr. Tieneke Trotter, Lecturer in Agriculture at Central Queensland University, holds a Ph.D. in Ecology and Agronomy from the University of New England. As a crop and pasture agronomist, her research focuses on spice and pulse crop optimization, sustainable farming systems, and agritech applications. She collaborates with producers to address industry challenges and advance agricultural sustainability.Liked this one? Don't stop now — Here's what we think you'll love!What you will learn:(00:00) Highlight(00:59) Introduction(07:32) Spice crop challenges(09:61) Sesame in Australia(12:34) Sustainable irrigation methods(15:51) Optimizing crop rotations(18:30) Dual-purpose cropping systems(25:24) Final three questionsThe Crop Science Podcast Show is trusted and supported by innovative companies like:- KWS

The Soho Forum Debates
Should the U.S. Have a Public Health Insurance Plan?

The Soho Forum Debates

Play Episode Listen Later Jul 18, 2025 109:58


Yale's Jacob Hacker and Sesame's David Goldhill debate a government-run health insurance plan.

Rock School
Rock School - 07/27/25 (Moral Panics)

Rock School

Play Episode Listen Later Jul 17, 2025 46:55


"Rock and Roll really came into its own in the 1950s and once it did someone was always proclaiming it bad for the youth in one way or another. These were generally called Moral Panics. Here is the history and some examples of a few of the most popular Moral Panics."

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David Lebovitz Podcast
A Chat with Rachel Simons, owner of Seed+Mill

David Lebovitz Podcast

Play Episode Listen Later Jul 15, 2025 40:48


Tahini has gotten a lot of press in the last few years, and the delicious sesame paste has become a staple in many of our pantries. Many cultures have embraced the borderless sesame seed in some form or another, including Japanese gomashio and furikake, hummus from the Middle East, Italian Reginelle cookies, and even in burgers. In her new book, Rachel Simons explores all the possibilities and guises of this versatile ingredient: Sesame: Global Recipes & Stories of an Ancient Seed Rachel is the co-founder of Seed+Mill, which offers top-quality tahini and halvah, a rich sesame paste that's one of the best things you'll put in your mouth. There are many brands of tahini and halvah (that vary in quality) but the ones offered by Seed+Mill are uniformly excellent, and I always make room in my suitcase to bring some back to Paris with me. And if you find yourself in New York City, the tahini soft-serve ice cream they serve in their shop at the Chelsea Market, served with crumbles of halvah, is truly a scoop—or swirl—of heaven. Rachel is one of the nicest people I know, although she did yell at me once…I was packing jelly rings at the Joyva halvah factory in Brooklyn with Jake Cohen, and that's Rachel, yelling at me.

This Week in XR Podcast
The AI/XR Podcast July 11th, 2025 ft. Ananya Chadha, Founder of Quander.co

This Week in XR Podcast

Play Episode Listen Later Jul 11, 2025 49:51


On this week's AI/XR Podcast, Charlie Fink and Rony Abovitz welcome Ananya Chadha, founder of Quander.co, a startup building AI-powered marketing agents for businesses of all sizes. Chadha, a Stanford grad with experience at Neuralink and IBM, is betting that distribution—more than product—is the defining challenge for small and large businesses in an age of content overload. Quander's tools scrape social platforms for niche conversations and automate personalized outreach, while also optimizing ad creative based on performance data. The hosts discuss AI's growing role in media and marketing, Meta's $3.5B investment in Luxottica, and the rise of “AI slop” across the internet. They also touch on Nvidia's $4T valuation and XR news from Zoom, Mentra, and Sesame. Thank you to our sponsor, Zappar!Don't forget to like, share, and follow for more! Follow us on all socials @TheAIXRPodcasthttps://linktr.ee/thisweekinxr Hosted on Acast. See acast.com/privacy for more information.

Saturday Morning with Jack Tame
Nici Wickes: Moroccan-spiced Lamb Pies

Saturday Morning with Jack Tame

Play Episode Listen Later Jul 11, 2025 6:40 Transcription Available


I've been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they'll send me broke, so I've worked on recreating one at home and it's sensational! Meltingly tender lamb and a mix of spices that just hum with flavour. Makes 4-6 single serve pies Ingredients 2 tablespoons olive oil 1 large onion, diced 800g-1kg diced lamb, I used 2 rumps 2 cloves garlic, chopped 1 heaped tsp turmeric powder 1 tsp each coriander powder, ground cumin, paprika ½ tsp ground ginger 1 tsp sea salt & ¼ tsp white pepper 400g tinned crushed tomatoes Water 300g flaky puff pastry Egg wash Sesame or cumin seeds for pie tops Method Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes until your kitchen smells glorious. Add in crushed tomatoes and enough water to just cover the meat. Cover tightly with a lid and cook for 1 hour until lamb is very soft. Shred some of the lamb with two forks, leaving some pieces whole. Cool. Make the pies: Preheat oven to 190 C and place a tray in to heat. Use half the pastry to line the pie tins (see note). Brush the pastry edges with water or egg wash. Fill with cooled filling. Roll and stretch remaining pastry until it is very thin, and use for the lids of the pies. Seal the edges well. Use a sharp knife to slash the tops of the pies with a few times – this let's the air escape. Brush with egg wash and sprinkle with sesame or cumin seeds. Bake on the preheated tray for 40 minutes or until the pastry is golden brown. Leave to sit for at least 10 minutes, for ease of eating. Nici's Note: Use a 6-hole Texan muffin tin instead of individual tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Rock School
Rock School - 07/20/25 (The Cover Was the Hit Show 2)

Rock School

Play Episode Listen Later Jul 10, 2025 37:26


"Here is the second show where we play songs you might not know were covers. Often the cover version of a song becomes a bigger hit. And even if you did know the hit was a cover you may not know the original. We will play you a few."

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Rock School
Rock School - 07/13/25 (The Cover Was the Hit)

Rock School

Play Episode Listen Later Jul 3, 2025 37:10


"This is the first of a two show set. Often people are shocked to hear that a hit song is a cover. We have put together a long list of hit songs that are covers and we will play the original to you can hear where the hit you know came from."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters believing saturday night live joe rogan passing elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli maxs metalica marquee club sherley mitchie soundscan at40 alago kslu mugwumps
Rock School
Rock School - 07/06/25 (The Marquee Club)

Rock School

Play Episode Listen Later Jun 26, 2025 37:47


"In July of 1962, the Rolling Stones play their first gig in the Marquee Club. The Marquee Club was one of the main venues for 1960s British rock. This week we will discuss the rather interesting history of the Marquee Club."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams british young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters believing rolling stones saturday night live joe rogan passing elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli maxs metalica marquee club sherley mitchie soundscan at40 alago kslu mugwumps
Three Kitchens Podcast
S5 E42: That's a Wrap on Season 5 (Time for a Break)

Three Kitchens Podcast

Play Episode Listen Later Jun 24, 2025 29:50


Send us a textThis is our final episode of Season 5 of Three Kitchens Podcast! We can hardly believe another season is wrapping up. We go back to the beginning to give the super quick version of the history of Three Kitchens. Then we look back on this season, the top most downloaded episodes (according to audio stats), and some of our favourite moments along the way. See below for all the links! Big thank you to all our amazing guests of Season 5, and everyone who has tuned in, whether it was one episode or all 42. We appreciate you! We're off to enjoy our short Canadian summer and we'll be back with a new season of food and stories in September, 2026!Episode Links:~ Three Kitchens Podcast WebsiteTop Three Most Listened to Episodes in Season 5:1. S5 E17 : Our Favourite Cocktails & Mocktails2. S5 E12: Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast3. S5 E1: Muffins, Meal Planning & More with Megan Gaul Heather's Favourites from Season 5:~ S5 E28: Podcasthon Episode with Community Kitchen of Calgary Program~ S5 E7: Going Gluten-Free with John Reyes~ S5 E23: Zhuzhed Up Grilled Cheese~ S5 E29: Pretty in Prink Grapefruit Shortbread Squares~ S5 E22: It's time for Cake! Sesame, Banana, Date Cake from OttolenghiErin's Favourites from Season 5: ~ S5 E12: Cooking Appalachian with Amy Clark, Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Rock School
Rock School - 06/29/25 (Punk Nicknames)

Rock School

Play Episode Listen Later Jun 19, 2025 37:59


"Punk music has produced some of the greatest performers and some of the greatest musician nicknames. Here is a list of the best names and where they came form."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters believing saturday night live joe rogan passing elvis killed taught presidential logo trigger fund fights naturally conservatives apollo punk tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas nicknames ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli maxs metalica sherley mitchie soundscan at40 alago kslu mugwumps
Learn With Thai Van Linh
EP34: Giao tiếp tiếng Anh với AI NHƯ NGƯỜI THẬT: So Sánh Sesame AI & ChatGPT | Làm Bạn Với AI

Learn With Thai Van Linh

Play Episode Listen Later Jun 19, 2025 13:00


Bạn muốn luyện nói tiếng Anh giỏi mà không cần phải tốn tiền triệu để học với giáo viên nước ngoài?Trong video này, Linh sẽ giới thiệu 2 trợ lý AI nói chuyện “như người thật”: Sesame AI và ChatGPT Voice Mode. Linh sẽ thử thách cả hai với cùng một tình huống và so sánh điểm khác biệt, giúp bạn chọn được công cụ phù hợp ngay sau khi xem xong.

Dishing with Stephanie's Dish
Sally Ekus is the "Not So Secret Agent"

Dishing with Stephanie's Dish

Play Episode Listen Later Jun 13, 2025 26:47


Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Makers of Minnesota
Sally Ekus is the "Not So Secret Agent"

Makers of Minnesota

Play Episode Listen Later Jun 13, 2025 26:47


Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to cool people in the food space. We talk to a lot of cookbook authors, and today I'm excited to talk to Sally Ekus. She is a literary agent, which, if you've written books or you're trying to get a book published, you know how important the agent process is. She leads a boutique culinary and lifestyle division via @JVNLA and is the lead agent at the Ekus Group. Did I get it right?Follow Sally's Substack Newsletter Not So Secret Agent Sally Ekus:Oh, I was just gonna say, yeah, I lead the Ekus Group. So we're a culinary and lifestyle division within a broader agency.Stephanie:And the Ekus Group was started by your mom.Sally Ekus:Yeah.Stephanie:A legend. Your mom has, like, one of the largest cookbook collections that I'm aware of.Sally Ekus:In fact, the largest, according to Guinness. Yes.Stephanie:A couple of months ago, I think maybe it was on your Instagram page, someone posted a picture of her library of her home that is literally looks like a library that you would see in New York city or Washington, D.C. or somewhere fancy with just walls and walls of books. It was so gorgeous.Sally Ekus:Yeah, It's a two store, all cherry wood, gorgeous library. She built the edition. It was a dream edition. It took a lifetime to build. And it is filled with cookbooks, almost exclusively cookbooks. Her fiction and children's books and other personal books are scattered elsewhere around the house. But the library is almost entirely culinary with over 6000 titles. It's really cool.Stephanie:It's amazing. And your mom's name is? Lisa. Please, can I ask you a question? I'm going to go all over the place here, but sure, please. I have a daughter and only one daughter and no sons. So my only child. And there are things that we have in common about cooking and about food, and I always think, like, oh, maybe she'll follow in my footsteps. But then she is quick to point out, like, no, I'm never doing that. But then she's sort of leaning sort of my way.Stephanie:How did that work with you and being in the publishing space?Sally Ekus:Yeah. So how old is your daughter now?Stephanie:26.Sally Ekus:Okay. Yeah. So growing up, my mom had this vibrant culinary business. At the time, it was a PR agency before we did agenting, and it was never supposed to be a family business. She never pressured me or said, you know, maybe one day. In fact, it was just like. If you had asked me before I started working with her, what does Lisa do for a living? I would have said something with books and something in food. So I was like, growing up in this.Sally Ekus:And I was immersed and sort of absorbing by osmosis. And, you know, in the, in my younger years, I would be like, collating press kits for PR campaigns and, you know, I was like earning a allowance, mailing catalogs and whatnot. But it wasn't, it wasn't something she was really like, whatever you want to do, follow your heart. I was on a different path. I went to school for counseling and I was about to go for a master's in social work. And I deferred. I broke up with a bad decision, moved home, started helping out at the agency and realized that I'd been informally training for this my whole life. I really fell in love with it.And I was very fortunate to step into the legacy of her reputation. And then also, once we decided this is something I wanted to do, talk about what the succession plan would look like and really carve out my own, you know, vibe and skill set and cultivate my own list, supporting her list. And so it was really a unintentional natural progression that then became quite intentional and, you know, quite effortful. So I think that's kind of why it worked out. And if, you know, but it's hard to say in hindsight.Stephanie:It's funny too. You talk about this like being in training of knowing this thing and you not even really realizing that until you've left and gone to do something else. And also, it does track that you were going to be a social worker.Sally Ekus:Absolutely.Stephanie:And now you're an agent.Sally Ekus:Yeah. I somewhat sarcastically but realistically acknowledge that I was trained in crisis counseling, active listening, and negotiation. So all of those things play a very big role in the work that I do as a literary agent working with books. But, you know, at the end of the day, it is a book. It is you know, not somebody's. Well, it is somebody's mental well being, but in a. In a different light. So I get to utilize those skills all the time.Sally Ekus:And it feels, it feels quite, quite lucky. And, you know, it's really the client management and author care and author advocacy that I love so much. And that has kept me, kept me in this, in this business for as long as it has.Stephanie:What is it about cookbooks in particular that makes you solely focus on that?Sally Ekus:Well, that I stepped into, you know, that was Lisa's area of expertise. She was one of the very first cookbook publicists. Publicist. She essentially created the category of culinary publicity before there were massive agencies handling, you know, influencers and brand campaigns. And so that was her area of expertise. So that's what I stepped into and was hyper mentored in. And I also equally just felt in love with it. I mean, there are many different things that bring people together, and at the end of the day, it feels like food is that one.Sally Ekus:Through line. Everyone has some relationship to food, recipes, cooking, memory, good, bad, complicated, probably somewhere in the middle. And so to have a little. To have a role in helping to bring that to fruition in published form is a tremendous honor.Stephanie:You are the publisher, or the agent, actually, of Entertaining 101 with Beth Lamana.Sally Ekus:Yeah. Yes.Stephanie:We just talked with. With her last.Sally Ekus:Yeah, I listened to that. It was such a fun conversation.Stephanie:Yeah, she was pretty great. And the weirdest thing happened to me the other day. I was at my radio partner's office, and we were talking about a project, and she had a stack of cookbooks, and I was like, oh, what are you working on? She's like, oh, I'm. I'm helping our friend from Muriel, Karen Tomlinson, put her proposal together.Sally Ekus:Oh, my gosh.Stephanie:Oh, that's interesting. And she goes, yeah, she's got a really great agent already. And I'm like, who's her agent? And it's you.Sally Ekus:Yes, it is. Yeah. I'm so excited to be working with her. Yep. Yeah.Stephanie:Her point of view on food and her storytelling of the purveyors that she works with and her just completely beautiful recipes. I'm so excited for you, and I'm so excited for that book.Sally Ekus:Thank you. Yeah, I mean, that's a great example of really early development. You know, I often say that I work with people, not proposals. You know, we can get to the proposal. I help guide people through that process as an agent. And, you know, this is a great example where it's like, you know, I'm so captivated by the food and the media attention and the accolades and the intentionality of what is happening from the farm to the plate. And so, you know, sometimes chefs work with writers or collaborators to help bring that to the. To the printed page.Sally Ekus:And that's where we're at with that project. So it's in very early stages, which is super exciting.Stephanie:Yeah. You're going to not be disappointed. She is just a great person. She's a great storyteller, and that you had a really good eye to pick her up, because I think she's.Sally Ekus:Thank you.Stephanie:What other projects do you have on the docket right now that you're excited about? I see Potluck Desserts behind you.Sally Ekus:Oh, yeah. Justin Burke, Potluck Desserts. Justin's book came out the same day as Beth's just a couple weeks ago. And I try to rotate in my background the books that are sort of newly rotating. So The Meathead Method over here, that is Meathead's second book. His first book called Meathead, came out almost 10 years ago. And it's all. Both books are all about the science and art and science of barbecue and grilling and outdoor cooking.Sally Ekus:I have books in a bunch of different levels of activity, so that's also fun because I have something that's like, you know, proposal and development and then things that are coming out. So it really, it really runs the gamut. I just saw Frankie Gaw, whose Instagram handle is @littlefatboyfrankie. He's up for a James Beard Media Award, and he just turned in the manuscript for his second book called Asian Americana. So I'm really excited about that. So it's really all levels of development over here.Stephanie:Once someone does their first book, is it easier to market them the second time around?Sally Ekus:Great question. I find that yes, because really, once that first book is to, you know, publishers need you to have or want you to have a big platform to warrant signing a book deal. And then the book helps sort of level up that platform, promotion, name recognition, certainly moving beyond like the core community of that author. It helps introduce new readers, new cooks, new fans to that person's work. And so I find that that second book, third book, fourth book, 10th book, really helps just keep that momentum going.Stephanie:You wrote something recently on your substack that people should follow you because you're a good follow that I really have spent a lot of time thinking about, and I'm probably going to get the name of the author wrong. So you may have to come.Sally Ekus:We can figure it out together. Yeah.Stephanie:The idea of it was is that a new cookbook writer launched a book tour in a way that was a little unconventional and in some ways maybe controversial because instead of the usual like going out to the booksellers and having a Q and A and talking, she hired her friend who is a comedian and really created more of like, I'll call it in air quotes, like a Real Housewives type in person cooking experience. That there was cooking demonstration, there was talking about the book. Do you know who I'm talking about?Sally Ekus:No, actually. Was it one of my clients or maybe a reshare?Stephanie:I think it's a reshare because she has been on the New York Times bestseller list now with her book for a couple weeks and it was the literary agencies kind of looked down on what she did a little bit because it was unconventional and maybe a little.Sally Ekus:I mean, I love unconventional.Stephanie:I kind of did too.Sally Ekus:Oh, yeah.Stephanie:I wanted to ask you about that because I'm, you know, I'm getting ready to launch my own tour and thinking about, like, locations and. Yeah, it really blew my mind to think, like, for me in particular, and people that have really strong performing skills, like, you know, I am, I would say I'm more of a performer of cooking content than I am of necessarily creating recipes. I do recipe development, but it's more about the presentation of it. And I think that's so cool to think about that we're bringing books into this digital age in that way.Sally Ekus:Absolutely. So my overarching advice with every anything in publishing is it depends and you do you like, what fits for one person is not one size fits all for the other book or other campaigns. And so I love to share information, whether it's on my substack not so secret agent or on my social or just with my clients. Like, I like to share. Here's an example or here's five examples of what another author has done, what is helpful, what resonates with you, and like, move on from the rest. You know, how can you evolve this into your own campaign? And cooking is such a tactile experience. It's so experiential in and of itself. It's such a connector.Sally Ekus:It also can be so beautiful alone. Like, do what feels right for you, your book, and share in a way that feels true to you. Because that's what I think really attracts people to come out first and foremost and like, spend their free time and free re and any sort of additional resources they may have and make it fun and memorable. You know, I mean, I think more and more we see brands and individual authors and companies just evolving. You know the term like activation into experiences, into just moments that matter.Stephanie:You mentioned your substack not so secret agent, and I'm wondering if substack is changing or improving the landscape for cookbook authors.Sally Ekus:I think substack's changing all kinds of things. You know, it used to be that at least as a cookbook agent, we would sort of scout on Instagram or TikTok. And now substack is certainly a major player and there's a ton of food content and creators on substack. But even just a year ago when I got on, there's a lot less and I think there's still a lot more room because there's so many hyper focused areas of interest in foods that you have this opportunity. You know, maybe you can't land a publishing deal, but if you can build a community of the people that want your recipes, your voice, your food, whatever it is in that specific space, go for it. I mean, you can be so hyper focused and really build this, this beautiful community. And I love the Substack ecosystem. It's been incredibly generous to me and I try to give back as much as possible.Sally Ekus:Like the recommendations and resharing and discoverability aspect of Substack has been a really beautiful thing to experience.Stephanie:They've really democratized the idea of podcasting too. I've been podcasting for seven years. Actually longer than that, maybe even closer to like nine.Sally Ekus:Wow.Stephanie:Well, I was a broadcaster so it makes sense to go from radio to developing a podcast space and just the ease of ability of doing it now, you know, before you had to have special equipment and people to host it. And it's just gotten so much simpler. And we're also seeing that, I think with video that's making it so easy to go live. You don't necessarily need 10,000 watch hours on YouTube or 3,000 subscribers or whatever, you know.Sally Ekus:Yeah, most of my readers come like my email goes to their actual email inbox though people find me through substack and so it's been fun. I'm not by any means a seasoned or polished content creator, but I've been doing videos as one means of explaining other things about publishing and just kind of seeing how that resonates with people in their inbox versus other mediums. And it's been really fun. They are super lo fi and quite off the cuff. But most people that are not tuning in live to me on Substack, they'll find it in their inbox the next morning, which has been really fun too.Stephanie:I think the lo fi aspects too are almost what people are looking for.Sally Ekus:I hope so.Stephanie:I have not the TikTok algorithm and I are not friends, probably never will be friends. And I don't understand it at all because I can produce like something that looks great, tastes good, you. It's just mouthwatering to watch. And then I can post like a picture of my dog and that will be the thing that.Sally Ekus:Right. Well, I think animals will always outperform us on, on the socials as they should at this point.Stephanie:You know, it's so crazy. It's so crazy. A single subject book has popped into the zeitgeist that I'm really. I think it's a really great book. Sesame, it's called.Sally Ekus:Yeah.Stephanie:And it's like a single ingredient versus and they take that. She takes that single ingredient and uses it in many different ways throughout the book. You must see like single ingredient books, seasonal books, like, are there trends in what's hot right now?Sally Ekus:I love single ingredient books or single subject. Oftentimes it's a lower recipe count, somewhere between like the 50 to 75 range, as opposed to 75 to 100 or 125. It just feels like a little bit more giftable, a little bit more impulse buy. And it's really fun to see those. There's always single subject books cropping up. But I think particularly in the shift in the cookbook market, meaning there's a bigger gap between creator led books, big robust cookbooks and then sort of a place for everyone else. And sometimes that place where you can settle in for everyone else if you don't have this massive following is in a single subject book that could be your expertise or deep, deeply researched. I don't necessarily think that's so much a trend as it is something that like ebbs and flows.Sally Ekus:And we see a little bit more of on the cookbook shelf because they've always been there. But now people can nerd out on one thing and they'll go to the cookbook shelf because the food scene just in the zeitgeist has become so popular. There's strawberry earrings and I've got a sweater with cherries on it. So why not a book about just sesame? It's really a time to celebrate ingredients and food.Stephanie:When you are on like Instagram or TikTok and you're trying to relax, like you're not working. And I know that's really hard to even do.Sally Ekus:Yeah.Stephanie:Are you following like other creators and other spaces and thinking like, gee, how are they doing this or does that work for you?Sally Ekus:Well, I would, I would just clarify that I don't go on social to relax, but and also I'm almost always working. However, to answer your actual question, I have. Most of the people I follow outside of the food space are in the body inclusivity, body positivity space. I follow some fashion people that are highly inclusive, plus size fashion people that have completely changed my relationship to even the fact that I've said fashion on a podcast interview. I just never would have been that person a while ago. But it's offered me an opportunity to see like color and textures and textiles and just the lifestyle of how we have a relationship to our closet In a new way. Also the home and space, you know, I sometimes represent outside of the cookbook shelf. And so I like to say that I, I represent the home with a focus on the kitchen, but I also, you know, hang out in the living room and I have a tiny human, so I hang out with the kids space.Sally Ekus:And so it's just focusing on other rooms at the home at times has been really fun too. So that's kind of where I dabble on social as well.Stephanie:Speaking of kids, I don't know why this comes to mind, but I always get asked, you know, what are the cookbooks that you should be buying for kids and better homes or not. Betty Crocker's Boys and Girls is still like a best selling book, right?Sally Ekus:Yeah.Stephanie:And then there's one other one that I'm going to not think of the name right off the top of my head, but there feels like there is kind of an empty space in Cooking with Kids and Cooking with Families.Sally Ekus:Yeah, there's a few. So I love the ATK books. I think it's a great brand. They've got great recipes for Cooking with Kids. Deanna Cook, who is a story publishing author, has a bunch of kids books that are awesome. And for me, I think sometimes it's not that there's like a lack of. It's just that there's still space for. And the tricky part about pitching and representing those books or selling them is it, is, is it a book for cooking with kids? Is it a book for kids to cook from? You know, and those are different age groups and those are different recipe styles.Sally Ekus:So much down to like the page and the format and the illustrations or the pictures or the how to steps. So there's just so many practical considerations and logistical ones that it's a slightly trickier category, but one that we've, we, we've dabbled in a little bit and there's some great books and I think a lot of space for, for others. The author of Indian Ish did a kids cookbook as well that I found really fun and just wonderful recipes. I forget the name of the book off the top of my head.Stephanie:That Indian Ish was a really cool cookbook.Sally Ekus:Yeah. Yes.Stephanie:There's been some just beautiful, texturally colorful books written by people from more diverse backgrounds. And while it seems like we see a ton of that right now, and we are, it is fairly new in the last 10 years.Sally Ekus:It has become magnified and intensified though our agency. And kudos to Lisa for carving out her space as a Literary agent representing underrepresented voices from the get go. It's been a part of the ethos of our agency since day one. And so to see publishers in the past 10 years really prioritizing marginalized voices is amazing. And also a little about time, you know?Stephanie:Yeah.Sally Ekus:Yeah.Stephanie:Okay. Kind of a controversial question. Sometimes people in the media can be a little snooty about influencers and about social media in particular, because I think they feel maybe like people are treading on their. Their authority of space. Yeah, you get people that feel snarky sometimes about, like, oh, they're an influencer. It's another influencer cookbook and kind of eye rolling because there are some not so great cookbooks written by really good content creators, but maybe they're not great at putting it all in a book format or maybe the recipes aren't necessarily great. Once they get past that beautiful shot, do you think that there'll be, like, almost a backlash to this whole genre, as it were?Sally Ekus:I don't know that it would necessarily be a backlash in that a lot of the creator led books, both the great ones and the more challenging ones. I think the positive outcome of all of those books is that it has put this spotlight on food and the cookbook shelf. And I think the more people who are interested in what books are on the cookbook shelf, the better. What I do feel, and I've already started feeling this as an agent, is that the shift back to experts or an evolution to what is the next version of people that have really robust followings, capturing their audience in a meaningful way and delivering content that rings true to that audience and honors what the industry is looking for. I'm already hearing that shift from acquiring editors from publishers that I work really closely with and even in my own scouting. So I feel like we are moving towards the. Thank you very much for bringing a spotlight to the shelf. And where are we going and how can we all support the industry at large and.Stephanie:And the trend that we're talking about or hearing about is more expertise, you know, more of a microscope on something in more detail.Sally Ekus:Exactly, yeah. Which is so fun. I mean, more interest, more books, more. More food, more deep dives.Stephanie:And also, like, I mean, we just start scratching the surface about, like, my husband and I are working on books about place of food. So, like, we've written a fiction book about Croatia that has recipe as a component to it.Sally Ekus:I'm seeing a lot more crossover among different genres, even between fiction and nonfiction. I was just pitched a proposal, probably the first Maybe it's the second one that has sort of a fictional component to it. And I, you know, I don't represent fiction. That's for my colleagues at the agency and other agents in the industry. But it is fun to see how food has like penetrated every aspect of our lives and it's just delightful.Stephanie:Yeah, I'm super excited about that. In just my personal journey, it's keeping it fresh and interesting.Sally Ekus:Yeah.Stephanie:You know, my husband is a writer as a fiction writer. And for us to like collaborate on a project together in a way that I know what my lane is and he knows what his lane is is pretty fun.Sally Ekus:Well, I think that's one of the many gifts that have come out of this like creator led book or just like the, the intensification of food in the zeitgeist is that people who are, who are an expert in a certain culinary topic could be a consultant on a novel or who knows, you know what I mean? And it's just, it's blowing the fridge doors wide open.Stephanie:I feel like it's sort of like the white lotus effect for books and cooking and food generally that put that lens on travel and exotic locales. And I just feel like that's the next thing and I'm gonna be there, I promise.Sally Ekus:Cool. Well, it is, it's so fun to just see our beloved culinary space be celebrated across, across genres and like just.Stephanie:To get back to as a little kid going into a bookstore or going into the library and just the joy of, you know, books have been under attack for the last 20 years as the Amazonification of the world has happened. But we're seeing in Minneapolis in particular, like lots of local bookstores are opening again and people are making them multi purpose. So they might be selling cooking things, but also they might have a coffee shop, they might do pastry.Sally Ekus:Yeah, my. One of my favorite recommendations for authors or aspiring authors or just dear friends is to go to your local independent bookstore and talk to the people that work there and ideally talk to the owner and the people who make the decisions about what books to bring in. It is a wildly fascinating conversation.Stephanie:Yeah, it's the best part about a book tour for me is actually like getting to talk to the people that recommend and sell the books and then.Sally Ekus:Also buy books there. Not. I think that's implied, but you never know.Stephanie:Yes. Sally, it's been a delight to talk to you. Thank you for joining the program today. I'll put links to your substack, also your information. If I don't know if anyone's listening is thinking about pitches, but if you are.Sally Ekus:Yeah, I have really comprehensive nonfiction book proposal guidelines that definitely pertain to those looking to write food books, but also are really applicable to anyone that's looking to learn about publishing. So that's a great link to share. And thank you so much for having me on.Stephanie:Yeah, it's great. And keep pitching me your authors. You have good authors. And the books. Beth was a joy.Sally Ekus:Oh, thanks.Stephanie:All right, we'll talk soon.Sally Ekus:Okay, bye.Stephanie:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Rock School
Rock School - 06/22/25 (Songs About Athletes)

Rock School

Play Episode Listen Later Jun 12, 2025 36:26


"Back in 1973 Muhammad Ali knocks out George Foreman in what was called The Rumble in the Jungle. This victory inspires Johnny Wakelin to write the song Black Superman. He gets a hit with it. So what other songs are written for or about athletes. We have a list."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake songs oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters believing saturday night live joe rogan passing athletes elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars jungle burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal rumble managers tariffs fat wildfires copyright bugs tours lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash muhammad ali unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks george foreman lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 dlr john lee hooker zal busking libel posthumous bessie smith black superman loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli metalica maxs sherley mitchie soundscan at40 alago kslu mugwumps johnny wakelin
Better Together Here: Exploring NYC
NYC Bagels: Best Spots + Local Tips

Better Together Here: Exploring NYC

Play Episode Listen Later Jun 3, 2025 21:44


Bagels are one of the most famous NYC foods and a MUST-have during your time here. Many people argue that New York is the capital of the world for bagels.Why are the bagels so good in NYC?Many people claim that the bagels in NYC are so amazing because the tap water here is considered some of the best in the world. NYC has "soft" water from the Catskill Mountains, meaning it has lower concentrations of calcium and magnesium. The mineral content in water affects the gluten in the dough. Extra hard water strengthens the gluten, which can cause tougher baked goods, meaning softer water yields softer baked goods. Some bagel experts claim the bagels are so good in NYC because of the refined bagel techniques, including longer proofing time and boiling techniques before baking. Either way, the bagels in New York City are truly second to none.Liberty Bagels4 locations in NYC. 5th Ave by the Plaza Hotel/Central Park. Midtown location by Herald Square. Fidi location. Queens location.They offer fun-flavored cream cheeses and always have rainbow bagels (plain flavor with fun colors). It also features seasonal colors, which are a fun addition. We love the BEC, works bagel, and blueberry bagel. Try the cream cheese before you commit to an entire bagel's worth of it. We recommend ordering ahead of time on weekends and holidays. Otherwise, the line takes about 30 minutes on a busy weekend morning.PopUp Bagels6 locations in NYC (some in Massachusetts, Connecticut, Long Island, NY).Ashley's new favorite bagel spot in the city!!They sell the bagels in increments of 3. For example, the smallest order is 3 bagels and 1 schmear, which is great for 2 people and costs $12.The menu is simple and they only have 5 bagel flavors (Plain, Sesame, Everything, Salt, Poppyseed). Then they have plain cream cheese, scallion, seasonal cream cheese, butter, and vegan schmear options. It's the softest and freshest bagels I've ever had, and also the best scallion cream cheese I've ever had.Pick-A-BagelPick a bagel is a solid option, and they have a few locations around the city. We like their bagels with cream cheese and their bacon, egg, and cheese sandwich on everything.The ordering process can be a little chaotic, so be prepared for that.Russ & DaughtersSince 1914, this landmark NYC institution has been continuously owned and operated by four generations of the Russ family. A classic bagel establishment serving a variety of bagels, lox, pickles, and desserts. It's been open for more than a century and has 2 locations on the Lower East Side, one in Hudson Yards, and one in Brooklyn.Getting a platter can be fun if you want to sit down and have a true experience with a variety of spreads, breads, and smoked fish. If you want a bagel with lox, plan on it costing around $20. This place has a wide variety of options. You can get a regular bagel and cream cheese or you could buy caviar. I sampled the pastrami-cured smoked salmon, and it was the best of my entire life. Apollo BagelsWe haven't been here, but it is a very popular spot. Every photo, video, and review I've seen looks amazing. Only 3 bagel options (plain, everything, sesame). From what I've heard and seen online, plan on waiting in line for 30 min.General Bagel Tips-Each bagel shop has a different ordering process. Follow what others are doing and you should be fine.-Bagel shops are usually a good place to try a black and white cookie.-If you go to a deli or bodega, you can get a cheaper BEC option that will still be delicious, but it won't be made on a good bagel. -Bagel shop coffee is usually mediocre. It's fine and will do the job, but if you are a coffee connoisseur, be warned.You'll Have to Check It Out - SugarfishFairly priced, delicious omakase sushi. Check it out here.

Rock School
Rock School - 06/08/25 (Blues Genres)

Rock School

Play Episode Listen Later May 29, 2025 48:18


"Last week we spoke of Dockery Farms which the birthplace of The Blues. As all music does it was expanded and taken to different places by the musicians who played it. Here is a run down and description of the most popular forms of The Blues."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown grammy political court stage blues restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters believing saturday night live joe rogan passing elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs fat wildfires copyright bugs tours lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska genres 2024 jingle strat singers rocketman alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager journe alone again rock school blind willie mctell vanilli maxs metalica sherley mitchie soundscan at40 alago kslu mugwumps
Rock School
Rock School - 06/15/25 (No Nukes)

Rock School

Play Episode Listen Later May 29, 2025 41:56


"Back in March of 1979 the movie The China Syndrome came out. Weeks later the Three Mile Island nuclear disaster occurred. This lead to musicians setting up MUSE and holding the NO Nukes concerts, albums and film. We have the entire story including the first time Bruce Springsteen was recorded live."

covid-19 christmas music women death live tiktok black halloween donald trump ai english school social rock coronavirus media japan politics dreams young sound song video russia corona ukraine stars elon musk holidays tour guns killers night fake oscars dead lockdown grammy political court stage restaurants ufos ending nfts quit fight series beatles streaming television kansas city concerts monsters believing saturday night live joe rogan passing elvis killed taught presidential logo trigger fund fights naturally conservatives apollo tap died roses playlist grave rockstars burns rolling stones dates finger marijuana phillips simpsons psychedelics stadiums memoir poison lawsuit serial jeopardy bots nirvana backup liberal managers tariffs bruce springsteen fat wildfires copyright muse bugs tours lsd bus inauguration logos richards petty prom eq boo 2022 johnny cash unplugged mythology motown rock n roll wrapped bug parody deezer commercials halifax ska 2024 jingle strat singers rocketman alley spears chorus yacht robbers lovin autoimmune slander ramones trademark biscuit mccartney papas ringo moves flute edmund revived graceland defamation cranberries robert johnson trademarks lynyrd skynyrd dire straits spinal leap year live aid torpedos groupies booed spoonful wasserman sesame conservatorship stone temple pilots autotune biz markie moog razzies binaural roadie cbgb jovan midnight special 1980 three mile island dlr john lee hooker zal busking libel posthumous bessie smith loggins busker payola dockery pilcher contentid pricilla journeymen 3000 jock jams hipgnosis bizkit rutles zager no nukes journe alone again rock school blind willie mctell vanilli maxs metalica sherley mitchie soundscan at40 alago kslu mugwumps
This Is How We Roll
D&D TV - Sesame 2: P is for Puzzle

This Is How We Roll

Play Episode Listen Later May 26, 2025 50:29


Back in the safe house, The Constable seems to be missing but we don't have time to go on a wild goose chase.  We've got a puzzle to solve that might lead to Laughing Jack and Jeremy is supposed to be helpful in solving this puzzle.

Rock School
Rock School - 06/01/25 (Dockery Farms)

Rock School

Play Episode Listen Later May 22, 2025 49:59


"Dockery Farms is said to be the place where the Delta Blues began. That is a bold statement but once you hear the research I have gathered it will be hard to argue. Robert Johnson did not sell his soul for great musical talent. He went to Dockery Farms which is still open today and welcoming visitors."

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The Spitting Nonsense Podcast
#310 S6:E14 Australian Fire Birds, Lead to Gold, Clobberin Bodies, Sesame Forever, Pokémon Fossil Museum, IMAX to the IMAX, Birdgeoisie

The Spitting Nonsense Podcast

Play Episode Listen Later May 21, 2025 77:55


Welcome to Spitting Nonsense—where two self-proclaimed amateurs, Jasmine and Zach, chat about all things nerdy (and plenty that's not). None of this is fact, but it's definitely our brand of nonsense! We're still recording regularly—no promises on hitting exact days anymore—but you can always count on us for plenty of off-the-wall commentary. And now, you can leave comments on Spotify! Tell us what's on your mind; we see every comment and might even respond on the show. Thanks for listening, and enjoy the nonsense!

The GetUp Crew
GetUp Crew: Sesame Streets New Home

The GetUp Crew

Play Episode Listen Later May 21, 2025 6:01


A classic kids program is on the move!

He Said She Said the Money Guide Podcast
Sesame Street Streaming (Episode 271)

He Said She Said the Money Guide Podcast

Play Episode Listen Later May 20, 2025 29:24


Say that 3 times fast… Bert and Ernie are moving to Netflix. Moody's downgraded US debt from the highest levels, Wal-Mart tariff fallout, investigations at United Healthcare and Empower adding private investment. Plus your crypto key or a finger, the stealthy wealthy and 7 year car loans.

Your Morning Show On-Demand
SOS Entertainment Report:: New Taylor Swift

Your Morning Show On-Demand

Play Episode Listen Later May 20, 2025 6:46 Transcription Available


Taylor Swift dropped a new song during the episode of the Hand Maids Tails and Taylor could be coming out with new music soon.  Harry Styles is a photographer after a run in with a random couple on the streets. Peppa the Pig and Sesame Street are moving to Netflix, but we don't know when. Make sure to also keep up to date with ALL our podcasts we do below that have new episodes every week:The Thought ShowerLet's Get WeirdCrisis on Infinite Podcasts

In the Market with Janet Parshall
Best of In The Market with Janet Parshall: When Faith and Technology Intersect

In the Market with Janet Parshall

Play Episode Listen Later May 3, 2025 45:29 Transcription Available


What happens when an AI discusses faith, consciousness, and the human soul? Journey into the uncanny valley as podcast host and author, Drew Dickens, discusses his interview with Maya, Sesame's conversational AI. Drew will explore the boundaries between artificial and human spirituality. Join us to learn how to think biblically and critically.Become a Parshall Partner: http://moodyradio.org/donateto/inthemarket/partnersSee omnystudio.com/listener for privacy information.

In the Market with Janet Parshall
Hour 2: When Faith and Technology Intersect

In the Market with Janet Parshall

Play Episode Listen Later Apr 28, 2025 44:19 Transcription Available


What happens when an AI discusses faith, consciousness, and the human soul? Journey into the uncanny valley as podcast host and author, Drew Dickens, discusses his interview with Maya, Sesame's conversational AI. Drew will explore the boundaries between artificial and human spirituality. Join us to learn how to think biblically and critically.Become a Parshall Partner: http://moodyradio.org/donateto/inthemarket/partnersSee omnystudio.com/listener for privacy information.

The Headgum Podcast
251: Blunt Force Karma

The Headgum Podcast

Play Episode Listen Later Apr 18, 2025 58:14


Cecily Breaux (I'm A Good Person) joins Geoff, Amir, Allie, and Will to discuss the oscars, Cecily's Sesame, childhood bullying, before playing two brand new segments - Dealbreakers, and Rutherford B. Or Sean!» FOLLOW Cecily on Instagram: https://www.instagram.com/cecilybreaux/» FOLLOW Geoff on Instagram: https://www.instagram.com/geoffreyjames/» FOLLOW Amir on Instagram: https://www.instagram.com/amir/» FOLLOW Will on Instagram: https://www.instagram.com/willconover/» FOLLOW Allie on Instagram: https://www.instagram.com/alliekahan/Advertise on The Headgum Podcast via Gumball.fmRate The Headgum Podcast 5-stars on Apple PodcastsRate The Headgum Podcast 5-stars on SpotifyJoin the Headgum DiscordSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Daily Zeitgeist
Sesame Street Union Busting? The Elon Comedown 03.06.25

The Daily Zeitgeist

Play Episode Listen Later Mar 7, 2025 66:41 Transcription Available


In episode 1825, Jack and Miles are joined by comedian, Pallavi Gunalan, to discuss… MAGA Goes All In On Denying Responsibility For…Like Everything, Speaking Of Which... Elon Told Republicans To Stop Saying HE’S THE ONE DOING CUTS, Latest Legal Trend Is Lawyers Citing Fake Cases That Were Hallucinated By AI, Sesame Street Is Union Busting Now? And more! MAGA Goes All In On Denying Responsibility For…Like Everything Speaking Of Which... Elon Told Republicans To Stop Saying HE’S THE ONE DOING CUTS Latest Legal Trend Is Lawyers Citing Fake Cases That Were Hallucinated By AI Sesame Street non-profit to be hit with layoffs after staff announce union Employees at the nonprofit behind Sesame Street announce unionizing with OPEIU Local 153 Sesame Workshop Files Lawsuit to Keep Amazon, Walmart, eBay From Selling Allegedly Counterfeit Toys Olympic breakdancer Raygun’s brother Brendan Gunn charged in $100K crypto fraud Alaskan bear corrects a fallen roadside cone LISTEN: Everybody Loves The Sunshine by Seu Jorge and Almaz WATCH: The Daily Zeitgeist on Youtube! L.A. Wildfire Relief: Displaced Black Families GoFund Me Directory See omnystudio.com/listener for privacy information.