Podcasts about Stewie

I'm breaking down:

This week on SportsEthos WNBA Today, Rick Kamla is here with a deep dive into the biggest stories from around the league!Tune in for:An in-depth look at A'ja Wilson's historic performance that has the Aces on a seven-game win streak and back in the playoff conversation.How the Minnesota Lynx are rolling and what their victory over the Liberty means for the championship race.A breakdown of why the Washington Mystics have a generational rookie class with All-Stars Sonia Citron and Kiki Iriafen.A look at the Mystics' surprise playoff push and if Sonia Citron is the most efficient scoring guard in the league.Plus, Rick's essential segments:KAM'S TOP THREE AND BOTTOM THREE from the past week.KAMMY OF THE WEEKFANTASY MEETS REALITY (with crucial waiver adds!)KAM GOODIES and much more!Don't miss Rick's expert analysis!Follow: @SportsEthos, @RickKamlaSports & @EthosWnbaApple: https://apple.co/42wtwmjSpotify: https://open.spotify.com/show/2gps1VVZUqfputToXIjc02Youtube: https://bit.ly/4fchlAQ

This week's guest is Ben Butler-Bonice who started his journey in Bendigo and graded from white-black belt under Stewie's House of BJJ. Since 2016, he has been coaching at John Jacque Machado in Melbourne and in 2018, he took on academy ownership. A qualified physio as well, this is a great podcast where we discuss strength strategies for training and how to get the most out of your time on the mats. Make sure to check out @jjmmelbourne on IG regarding upcoming seminars; Jay Zeballos on 1st September (gi) and Dean Lister No Gi Leg Lock seminar on 12th September.P.S. We still have a limited number of high-quality Roll or Die x MANA T-Shirts available in S, M, L & XL - message us to secure yours at $30 + shipping, which is a total steal!Links to our sponsors making this podcast possible and all our past episodes can be found in our bio via https://linktr.ee/Roll_or_Die_PodcastDid you know we can also be found the links below, and anywhere else great podcasts are! https://podcasts.apple.com/au/podcast/roll-or-die/id1519037518https://www.youtube.com/@rollordiepodcast9106https://www.facebook.com/rollordiepodcast/https://www.instagram.com/roll_or_die_podcast/https://open.spotify.com/show/2BHJ2tB4H5GLB8IImRFcXqhttps://australian-podcasts.com/podcast/roll-or-die

SlapperCast Episode 337: "Free Stewie" This one was recorded on the road to Beaumont with our special guest star: Turbo's eldest son Kaiden (a.k.a. Stewie). On the docket this week: arguing about ice cream, songs we should cover… PLUS if we had 20 minutes to play for the world… what songs would we choose? 00:00:00 — Intro 00:02:13 — Ice Cream Argument 00:08:14 — Paddy's Pet Peeve Piece 00:10:18 — White Board Rounds Show dates Blaggards.com (https://blaggards.com/shows/) Facebook (https://www.facebook.com/pg/blaggards/events/) Bandsintown (https://www.bandsintown.com/a/3808) Follow us on social media YouTube (https://www.youtube.com/blaggards) Facebook (https://www.facebook.com/blaggards/) Twitter (https://twitter.com/blaggards) Instagram (https://www.instagram.com/blaggards/) Become a Patron Join Blaggards on Patreon (https://www.patreon.com/blaggards) for bonus podcast content, live tracks, rough mixes, and other exclusives. Rate us Rate and review SlapperCast on iTunes (https://itunes.apple.com/us/podcast/slappercast-a-weekly-talk-show-with-blaggards/id1452061331) Questions? If you have questions for a future Q&A episode, * leave a comment on Patreon (https://www.patreon.com/blaggards), or * tweet them to us (https://twitter.com/blaggards) with the hashtag #slappercast.

This week on SportsEthos WNBA Today, Rick Kamla (@RickKamlaSports) delivers a jam-packed episode covering the most impactful events in the WNBA!Tune in for:The Dallas Wings' shocking upset over the New York Liberty – a major shake-up!The Atlanta Dream handing the Minnesota Lynx their first home loss of the season.The highly anticipated return of Angel Reese and Cameron Brink to the court!Unfortunate injury updates: Breanna Stewart is down and Kayla Thornton is done for the season.Plus, Rick's essential segments:KAM'S TOP THREE AND BOTTOM THREE FROM THE PAST WEEK IN THE WRICKS RANTFANTASY MEETS REALITY (including crucial waiver adds and injury buzzkills for your fantasy team)KAM GOODIESAnd much more!Follow: @SportsEthos, @RickKamlaSports & @EthosWnbaApple: https://apple.co/42wtwmjSpotify: https://spoti.fi/4idmlFzYoutube: https://bit.ly/4fchlAQ 

Felicia and François dive into the New York Liberty's rollercoaster week — from a statement win over the Aces on Tuesday to a thrilling 19-point comeback against the Dream on Sunday. They break down the highs and lows, including: Leonie Fiebich's breakout performances and rising confidence as a two-way threat The bold lineup shift with Breanna Stewart running point and how it sparked the comeback Lockdown defense in both second halves that turned games around Marine Johannès and Kennedy Burke delivering clutch plays off the bench Izzy Harrison and Nyara Sabally's physical battles in the paint against Brittney Griner and the Dream's bigs How the Liberty survived cold shooting nights from Stewie and Sabrina Natasha Cloud's fiery leadership and the spark from her technical foul The Barclays crowd fueling the rally and what these games reveal about New York's identity

Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen: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

Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen: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

Tanya Smith–Founder and President of Turpentine Creek Wildlife Refuge, a 459-acre sanctuary in Eureka Springs, Arkansas, chiefly housing abused, abandoned, and neglected big cats—recalls a precocious first foray into big cat rescue…at age 11. She explains that this was the outgrowth of her parents—inveterate animal lovers—intervening in an odd, colorful situation where a lion cub […] The post Tanya Smith, founder & president of Turpentine Creek Wildlife Refuge first appeared on Talking Animals.

When the Liberty Basketball team won the WNBA national championship last year, Breanna Stewart wasn't sure anyone would really come to the “Canyon of Heroes” ticker tape parade. But as Stewart's float turned a corner, thousands of cheering fans came into full view to no one's (except Stewart's) surprise! It's clear that the fandom around the WNBA, and the Liberty Basketball team, has reached fever pitch. In today's episode of The Run Through, Vogue's Digital Style Director Leah Faye Cooper and Fashion Writer Hannah Jackson talk to Stewart, aka Stewie, in the Barclays arena days after the team's home opener. They discuss Stewie's experience at the Met Gala, what it's like to be a bonafide Basketball star, and ask who is really behind the famous Ellie the Elephant Liberty mascot. Plus, Chloe and Chioma break down Pierpaolo Piccioli's appointment at Balenciaga and the latest celebrity Cannes looks.   Learn about your ad choices: dovetail.prx.org/ad-choices

Con Robin Food y con el presentador de Antena 3 Noticias Manu Sánchez, viajamos hasta Menorca donde conocemos sus platos, recetas y productos más típicos. Hablamos con Stewie, propietario de un restaurante y un barde tapas en Mahón. Además, charlamos con Adrián Sinces, del Hotel y Restaurante 'Xuroy'. 

Hannah Diviney is one of the most powerful people in pop culture. At just 25 years old, the author, advocate, and actor hasn’t just called out Lizzo for using an ableist slur—she also took on Queen B herself. And she succeeded on both fronts. Which, once you get to know her, isn’t surprising at all. In our Vulnerabilitea House, Hannah reflects on the questions: “How do you see yourself? Is it the same way your loved ones see you?” Answering with incredible vulnerability, Hannah shares how her relationship with her disability has evolved over time and what it was like growing up in a world where the Paralympics seemed like the only visible marker of success. We talk to Hannah about being a part of intimate television history, and Ryan, the love doctor, Shelton manifests a Brad (or Stewie, or Chris, or Michael-Angelo) in her future. Hannah, we are so desperate to be your friend. To watch this full episode on YouTube, click here: https://bit.ly/41vzALg

It was all happening last week - from WNBA trades to the Unrivaled 1 vs 1 Competition, we're breaking it all down! Queen Phee champion! Jackie Young's need for bubble wrap! Stewie's mental vacation from basketball!#NewYorkLiberty #LasVegasAces #SeattleStorm #IndianaFever #ConnecticutSun #PhoenixMercury #DallasWings #ChicagoSky #MinnesotaLynx #WashingtonMystics #LosAngelesSparks #AtlantaDream #TorontoTempo #GoldenStateValkyries #WNBADraft #Unrivaled #caitlinclark #ajawilson #angelreese #aaliyahedwards #napheesacollier #arikeogunbowale

As with life, “Left Turns” and WTF MOMENTS occur constantly in the world of metal. Whether it's a radical, stylistic change to a band's sound, any sort of unforeseen tragedy, or “Ozzy just being Ozzy” in the presence of winged, flying creatures, there is certainly no shortage of WTF MOMENTS lurking around every corner throughout the metal community.   It's time to find out why some “poon juice” has an “extra aroma” and remember that “for less than the price of a pack of smokes OR a bottle of lube” you too can become a part of our Patreon community (regardless of whether you are “an innie or an outie”). Be absolutely sure you “don't say dropped” when referring to a new release, realize that “coughing is a sign of health”, and understand that “a hand solo” still counts as sex when you JOIN US for a look at some notable WTF MOMENTS IN METAL. Visit www.metalnerdery.com/podcast for more on this episode   Help Support Metal Nerdery https://www.patreon.com/metalnerderypodcast Leave us a Voicemail to be played on a future episode: 980-666-8182   Metal Nerdery Tees and Hoodies – metalnerdery.com/merch and kindly leave us a review and/or rating on the iTunes/Apple Podcasts - Spotify or your favorite Podcast app Listen on iTunes, Spotify, Podbean, or wherever you get your Podcasts. Follow us on the Socials: Facebook - Instagram - Twitter Email: metalnerdery@gmail.com Can't be LOUD Enough Playlist on Spotify Metal Nerdery Munchies on YouTube @metalnerderypodcast Show Notes: (00:01): “We'll do it when it's my turn…”/ “I don't hate #Jager …”/ #jagerbombASMR / ***WARNING: #listenerdiscretionisadvised *** / “Oh, buyer's remorse…”/ “What's the haps?” / ***WELCOME BACK TO THE METAL NERDERY PODCAST!!!*** / “It seems like you've been coughing the past 3 or 4 times you've been here…I know a bunch of people who are halfway sick…” / #longcovid / “It's the pollen I think…”/ #weathermanipulationASMR / ***IF YOU WANNA SKIP THE NONSENSE AND GET STRAIGHT TO THE MEAT, GO TO #THEDOCKET ***   (05:00): #thisepisodesbeeroftheepisode #AceHigh #ImperialCider / “It's #glutenfree and its #vegan” / #markthetime / “He got a nice tri-toon…”/ #yachtASMR / “I get what you're doing…you're wanting me to recognize it…you're doing the Stewie thing with the #CoolWhip and it's working…”/ #RussellsReflectionsComedyEdition / “I started a couple of shows that are pretty good…”/ #PrimeEvil / “Was that back when they had knights and dragons?” / “This is gonna piss some people off…”/ #Severance / “It's got Christopher Walken in it…”/ “That's an actual carrier…”/ “You have an innie and an outie…”/ “Work is work is work…”/ “If you're an innie you're probably not into dudes…”/ “You can't peg it basically…”   (15:06): ***IF YOU WANNA JOIN US ON THE PATREON YOU CAN DO SO AT PATREON.COM/METALNERDERYPODCAST *** / #PatreonShoutOut / “Y'all oughta all be getting some major poon right now…you're gonna smell like sweat and shame…and #poonjuice …”/ #OhBoy / “It literally smelled like…”/ “They have an extra aroma…”/ ***If you want to email us you can do so at metalnerdery@gmail.com *** / “We're like Agent Smith in the Matrix…”/ #femalefrontedbands / “You think I should go to the doctor?” / #PatreonRequest / #VishnuASMR / ***IF YOU'D LIKE TO GIVE US A CALL AND LEAVE US A VOICEMAIL YOU CAN DO SO AT 980-666-8182!!!*** / #mysterycaller / “It's a 404…that's Atlanta…I think I know who it is…”/ #MaleNursery   (22:20): #TheDocket METAL NERDERY PODCAST PRESENTS: WTF MOMENTS IN METAL!!! / “Boy howdy, is there a bunch of them…”/ “This was a major WTF moment for me…”/ “They reinvented the metal…”/ #flavorsaver / #Metallica UNTIL IT SLEEPS (Load – 1996) / “That's one way to put it…”/ “I think that was a big one for a lot of people…”/ #WTF / “Remember when #Megadeth released Risk?” / CRUSH ‘EM (Risk – 1999) / “Turn Me Loose…that's what it is…”/ “Is that what's his face on bass?” / BREADLINE / “Is this on #Footloose?” / “They started it…” / #Ozzy biting the heads off of live, flying creatures… / “No that was Patrick Meehan…” / “Karma is such a sweet, sweet bitch…” / “You're Ozzy is becoming very close to Biden…”/ #BackToTheBeginning #BlackSabbath / “Tickets go on sale #ValentinesDay (2/14/25)…” / “The Medium Sized Four of Thrash…”/ “Let's move on…”   (38:58): #CelticFrost and Cold Lake / CHERRY ORCHARDS (Cold Lake – 1988) / “That'd be as weird as #CannibalCorpse doing ballads…”/ “Chase the trans? Trends?” / “Speaking of trans…”/ #VinnieVincentInvasion BOYZ R GONNA ROCK / “They were just trying to out-Poison Poison…he kinda looks like #JoanJett a little…”/ “Sounds great…”/ “That solo does not fit the song…”/ ***WARNING: THIS IS NOT AN OFFICIALLY SANCTIONED #CHRONICLES EPISODE*** / “What about all the #PMRC shit?” / #ParentalAdvisory    (47:43): “My next one is gonna be dark…”/ #Mayhem #Dead #AlbumCover FREEZING MOON / “A lot of hype for not a lot of payoff…”/ “I've had nothing but #OpethBone for the past few months…”/ #Screams vs #DeathGrowls / NOTE:  The first album, not band / #Opeth THE DEVIL'S ORCHARD (Heritage – 2011) / “You could definitely bake to this…”/ “Pick a song just to give us something before that…”/ HEIR APPARENT (Watershed – 2008) / “Trust me, it's totally worth it…” / “Don't say ‘dropped'…”/ “My daughter always says ‘Why do you always spell that?'…”/ “Are you so tuned in to hating everything now?” / “Do those 2 bands…is it a thing where they battle back and forth?” / “I've got one…” / “I did yesterday…it was a #HandSolo…and then when I finally come it sounds like…”/ #coughASMR / “A little #DickTyne? A little #PeckerMint? A little #JuicyRoot?” / #BlackSabbath BACK STREET KIDS (Technical Ecstasy – 1976) / #WTF   (1:04:16): “It's very podcast friendly…”/ “We've been lied to for years and years…coughing is a sign of health…”/ “Makes the whole day smooth…”/ #OhBoy / “We're getting this from you, you know that right?” / #KISS I WAS MADE FOR LOVIN' YOU (Dynasty – 1979) / “Look at that face…that gave me nightmares as a kid…”/ #BangDeLotta / #whatsitcalled / #HonorableMentions / The day that #Dimebag was murdered on stage with #Damageplan / The #GreatWhite Station fire / #Damageplan NEW FOUND POWER (New Found Power – 2004) / “I don't know how legs can do that without cramping up…”/ #LifeOfAgony #Transformers #OptimusPrime / “The ‘first' death of Peter Steele…” / “A little something out of the B-O-X…”/ #itsstartingtohurt / THANK YOU FOR JOINING US FOR WTF MOMENTS IN METAL!!! / “They had cars back then…”/ #untilthenext #outroreel   

Chris Regan joined me to discuss growing up in Central NY; 70's TV; enjoying black & white comedy movies; loving Monty Python; SNL; UK comedy; auditioning for David Frost; comedy aging poorly; Michael Davis; going to Ithaca College; being in a sketch troupe with Andy Daly and the Stangel Brothers; being a NYC comedian and mostly topical; going to a comedy club for the first time at 14; coming advertising; working for Nickelodeon; getting jokes on Weekend Update; Colin Quinn vouching for him to get a job on The Daily Show; political affiliation of late night writers; Gen X not getting a President; teaching; working on Talk Show with Spike Feresten and FOX's bungles; Lopez Tonight almost making him quit show business; Chuck Sklar; poker playing and pai gow; writing for Anthony Jeselnik and Greg Giraldo; first Family he worked on was the Simpsons crossover; his episode "Girl Internetted"; "Send in Stewie"; "Yacht Rockers"; Marjo Gortner; "Teacher's Heavy Petting"; the fun of writing for Chris Griffin; his relationship with Seth MacFarlane; Harry Shearer; the three Family Guy writing rooms; Family Guy references; new season; TV ratings and his new episode "Bring Up Brady" with Tom Brady coming next season

In the Season 2 premiere Tori sits down to discuss WNBA free agency, future signings, and which teams she thinks have won trade deals so far. She also takes time to discuss her overall thoughts, pros and cons of Unrivaled basketball and shares a game by game analysis of the first 2 weeks of the season! -Follow me on social media:https://linktr.ee/toriphillips5- Links: WNBA Core Designations, Free Agents, and Restricted Free Agent : https://www.wnba.com/webview/news/wnba-free-agency-decodedUnrivaled Schedule : https://www.unrivaled.basketball/schedule-Chapters:00:00 Intro00:16 Welcome to Season 2 | Leagues I'll be covering this season 00:52 Addressing my disappearance 02:11 Housekeeping | Spotify Poll Question03:47 WNBA Free Agency & Trades04:40 Brief Explanation of Core Designations, Free Agents, and Restricted Free Agents 05:36 3 Team Trade between Aces, Storm, and Sparks 11:23 Phoenix Mercury & Connecticut Sun Trade13:08 Kelsey Mitchell & The Fever 13:48 Courtney Vandersloot & The Chicago Sky | What's the Liberty's Next Move 14:58 I'm going to become a Dream fan AGAIN I think 15:22 The Dallas Wings need something 16:00 Unrivaled 17:38 My expectations of Unrivaled performances 18:47 What I love about Unrivaled 21:05 The only thing I have a problem with 22:52 Weekend 1 Game Analysis 23:25 Phee vs Stewie & Jewell vs SDS matchup 24:57 PSA on my week 1 analysis 25:30 Mist vs Lunar Owls Analysis 32:54 Rose vs Vinyl 38:46 Phantom vs Laces 43:41 Lunar Owls vs Rose 47:54 Vinyl vs Phantom52:20 Laces vs Mist 57:05 Phantom vs Mist 01:02:34 Laces vs Vinyl01:05:28 Mist vs Rose 01:10:00 Lunar Owls vs Phantom 01:13:32 Vinyl vs Lunar Owls01:16:40 Rose vs Laces 01:20:12 Comment & Share your predictions!!!!!

Meghan joins the show to discuss the upcoming 3 on 3 Women's Basketball League UnrivaledBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-real-deal-with-courtney-harden--3678816/support.

On this episode of Locked On UConn, we dive into the Top 10 players of the Paige Bueckers Era.If you're enjoying the show, take a moment to subscribe, follow, and leave a review wherever you listen. Thanks again for making Locked On UConn your first listen every day!  From a kid in Minnesota with a basketball and a dream to the Naismith College Player of the Year the name Paige Beuckers has cemented itself in Storrs. The blonde headed beast turns heads on campus and fills the stands for people to get a glimpse of her greatness. Her leadership coupled with her court-vision and scoring ability make it clear why she's coined the nickname Paige Buckets. Her time with the huskies can't be quantified by years, but instead must be referred to as an era. The Paige Beuckers Era. And today we're breaking down the top 10 huskies of the Paige Beuckers era based on chemistry, leadership, and impact on the team.  1. Segment 1: Setting the StageA. The reign of dominance The culture and standards that UConn WBB holdsThe recent dominant seasons/performances they've hadHow does this era compare to earlier ones (Stewie, Bird, etc)?B. Team ChemistryHow have they played and complemented PaigeWhat makes them fit the role they played so well and why?What were their strengths and how did they complement UConn's play style and team?C. Significance• Players contributions on and off the court• What about them contributed to success?What would things have been like without them? PRIZE PICKS2. Segment 2: Top-10 Players ListA. Rank the players• Go from 10 all the way down to 1• Individual accolades/statisticsBig moments that stood outB. Explanation• Impact on the teamWhat their skillsets wereHow they contributed to overall successC. Clips and Visuals• Clips that demonstrate the analysis of what we just gave  3. Segment 3: Wrapping it upA. Recap• Highlight their contributions and make the final sellExplain that things wouldn't have happened without themB. Emphasize Legacy• Double down at how dominant this reign wasMake sure to give historical context whether it's for UConn or what they did in this era vs other programsC. Call to Action• Did we get it right?Who did we miss?Comment and tell us who your top 10 is

Drs. Ed Septimus and Whitney Buckel join Dr. Jeannette Bouchard for our second episode in the series “Stewie Struggles.” In this episode, we focus on interventions within the EHR and what we can do on the end-user side of antimicrobials. We discuss how to use unique tools within the EHR and get a VIP look at the efforts to pull off the amazing INSPIRE trials! You don't want to miss this! Listen to Breakpoints on iTunes, Overcast, Spotify, Listen Notes, Player FM, Pocket Casts, TuneIn, Blubrry, RadioPublic, or by using our RSS feed: https://sidp.pinecast.co/  References: INSPIRE PNA: doi:10.1001/jama.2024.6248 INSPIRE UTI: doi:10.1001/jama.2024.6259 Order set study by Kufel et al: doi:10/1017/ice.2023.293 This podcast is powered by Pinecast.

Goodbye is never easy. On October 16 I had to say goodbye to my beloved, wonderful, gorgeous, steadfast, furry friend Stewie.Over the past year he been slowing down and declining, but then over the final two weeks it became very clear that it was time for him to go to the rainbow bridge. Communication manager at Noah's Animal Hospitals and our Pet Pals TV reporter Tom Dock gives us some insight as to when it's time to say goodbye.Love may mean never having to say you're sorry, but it does mean you have to say goodbye...See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Prophets, we dive deep into the WNBA Finals Game 5 controversy between the Lynx and Liberty. Was that foul call on Stewie the right one, or did the refs get it wrong? And speaking of Sabrina Ionescu, oh no one said her name? Should we even be congratulating her after she went 1/19 from the field?  Then, we switch gears to the NFL as the Jets land Davante Adams—and still can't win. Is it time to start questioning Aaron Rodgers? Plus, we talk about why Mike Tomlin deserves credit for giving Russell Wilson a shot.  In Cleveland, Deshaun Watson is hurt again. Rashad thinks it's his last game ever—should we believe him?  Finally, we wrap up with a quick over/under on win totals. Will the Lakers have fewer wins than the Warriors? Can the Wizards reach 20 wins this season? And how packed will the Western Conference really be?

Sheridan City Administrator Stu McRae was on Public Pulse this past Friday.  While he was there he told some whoppers about the 1% Capitol Facilities Tax that's on the ballot this year.  It's a $40,000,000 tax and you should vote against it.

The ladies are back, and the Sports are in full swing! Well, #DavanteAdams has finally rejoined his BFF #AaronRodgers & is slated to suit up for the Jets this weekend! Omari Cooper finally gets a true QB as he heads to Buffalo & thoughts & prayers with Aidan Hutchison after a terrible injury this past weekend. Oh and #TomBrady is officially part of #Raiders ownership! Now will he be able to abide by the rules as he also juggles the announcing booth!   The #WNBAFinals are keeping viewers (even these Aces fans) entertained! Between Napheesa, Courtney, Sabrina & Stewie, the now 2-1 series is action packed! #MLBPlayoffs in full swing & Mo's Dodgers have some hot bats! Is #Ohtani the reason for the rise in viewership?  Congrats are in order for former #LVAces assistant coach, Natalie Nakase, as she now leads the #GoldenStateValkyries as their HC.  The ladies are overjoyed to share news that Vegas' own #LightsFC has made their first playoffs in franchise history! Plus Mel has a gripe with the #B1G and their scheduling department, listen in and see why! Of course more #HotTopics #GirlPower and #VegasSports  Catch GirlChatSports LIVE on ⁠Fuel Sports Network⁠ on #Firestick & #Roku devices. We are #LIVE on Facebook LIVE each Wednesday through the GirlChatSports ⁠YouTube⁠ & ⁠Facebook⁠ & ⁠Twitter⁠⁠ ⁠pages.  Miss the LIVE show? Don't worry, ⁠#Subscribe to our YouTube⁠ or we can also be found on your favorite podcast app through our ⁠LinkTree link⁠ ⁠https://linktr.ee/girlchatsports⁠.  GirlChatSports is always looking for businesses or products to partner up with, send us an email, let's connect! We can't wait to hear from you!  #Subscribe #Listen #Follow #Like & #Share Reach out to us on Social Media (⁠Instagram⁠ & ⁠Twitter⁠) or ⁠email GirlChatSports@gmail.com⁠ to give us your feedback and any topics you would like to have addressed. --- Support this podcast: https://podcasters.spotify.com/pod/show/girlchatsports/support

Guest: Andrew “Stewie” Stewart and Nicola “Nix” Brooke-Stewart Host: Dave Homewood Recorded: 11th of October 2024 Published: 12th of October 2024 Duration:  1 hour, 56 minutes, 29 seconds In this episode Dave Homewood talks with Andrew “Stewie” Stewart and Nicole “Nix” Brooke-Stewart, husband and wife team who are both NH-90 helicopter pilots with No. 3 Squadron RNZAF. [...]

The Minnesota Lynx secured their spot in the finals by defeating the Sun. Now, the highly anticipated matchup between the top two teams in the league, the Lynx and the New York Liberty, awaits us in a best-of-five series. On the show, we delve into how the Lynx reached this point and analyze the headline matchups between Stewie and Phee, Sabrina and Kmac, and Jonquel and Courtney. With everything on the line in the playoffs, we discuss the keys to victory and make predictions on who will come out on top. This is playoff basketball at its finest, and we couldn't be more excited.(Sound design by Mike Goodrick)Affiliate Links:Homage: http://homage.sjv.io/Winsidr23BreakingT: http://breakingt.com/winsidrFanatics: http://fanatics.93n6tx.net/winsidr ★ Support this podcast on Patreon ★

Frank got tricked into going to an unfunny comedy show, Pooty forgot to edit this weeks video, and the Menendez Brothers show is hilarious --- Support this podcast: https://podcasters.spotify.com/pod/show/mentholmavericks/support

This must be how Stewie felt when Brian owed him money in Family Guy.  Chicago's best morning radio show now has a podcast! Don't forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page.  Brian & Kenzie are live every morning from 6a-10a on Q101.    Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

What's up, guys? Welcome to another episode of The Plunge! This week, we dive into the ultimate wedding experience and all the shenanigans that come with it. From heartfelt moments to karaoke bangers, we've got it all. First off, I finally took the plunge and had the time of my life. Our lovely co-host, Riley T., joins me as always. We kick things off with some friendly banter, discussing everything from my new gay little slippers to Riley's loud chair. And yes, we are indeed your fourth favorite hosts on the East Coast! The wedding of the century has happened, folks. Our dear friends Will and Skylar tied the knot, and let me tell you, it was a rollercoaster of emotions. Riley officiated the ceremony, and it was nothing short of magical. We laughed, we cried, and we even planted a tree. Yes, you read that right—Riley orchestrated a beautiful tree-planting ceremony that left everyone in tears. And let's not forget the bachelor party antics. We relive the glory of Bama Billy's Bachelor Bash, complete with custom hacky sacks and Ray-Bans. The morning of the wedding, we had a wholesome breakfast at the Airport Diner and played some football in the parking lot. Classic. As we got ready for the big day, the weather decided to play games with us, but we powered through. The ceremony was moved to a standing format due to the drizzle, and Riley delivered a flawless officiation. The personal vows exchanged were so touching that even Stewie couldn't hold back his tears. The reception was a blast—imagine a dance floor full of our closest friends, plenty of drinks, and a lot of love. We even managed to get some late-night Taco Bell, which, let's be honest, saved our lives. Of course, we couldn't leave out the post-wedding chaos. From returning suits to navigating the logistics of our cars and keys, it was an adventure in itself. But hey, what's a wedding without a little bit of madness? We wrap things up with some fantasy football talk, where I faced the unfortunate wrath of Will's wedding buff, getting absolutely demolished in our league. But that's just how it goes sometimes. So tune in, laugh with us, cry with us, and get ready for the most entertaining recap of a wedding you'll ever hear. We're back to weekly episodes, so stay tuned for more adventures and shenanigans from your favorite hosts. And as always, stay moist. P.S. Shout out to my gay little slippers and Wilt Chamberlain!

Join Cheryl Lee - That Radio Chick on STILL ROCKIN' IT for news, reviews, music and interviews with some of our favourite Australian musicians.Join us on Still Rocking It as we become a fly on the wall during an interview with Stu Rudd, the bass guitarist and founding member of Australia's iconic rock band, SuperJesus for an episode of RiderTV for the telly. From their early days and first EP "Eight Step Rail" to their platinum-selling debut album "Sumo" that snagged them an ARIA for Best Rock Band, Stu takes us through a roller-coaster journey of music, perseverance, and success. He shares touching stories about his previous band Southpaw, the evolution from Hell's Kitchen into SuperJesus, and their induction into the SA Music Hall of Fame. Despite a mic going rogue not once, but twice, you'll be captivated by Stu's tales of touring and the vibrant local music scene that shaped their career.In the second half of our episode, we gear up for the Vailo 500 with an inspiring conversation featuring a Cold Chisel song and Stewie's heartfelt recollection of his bond with Charlie Drayton. We chat about SuperJesus's latest singles, "We Won't Let Go Until it's Over" and "Something Good," and delve into the excitement surrounding their upcoming album set for release early next year. Stu also opens up about his personal life, sharing his enthusiasm for getting back into motorbike riding . Don't miss this heartwarming and insightful chat with one of Australia's rock icons, as Stu Rudd takes us behind the scenes of a 30-year musical journey.What has Ruddy been up to lately?  Let's find out!!Get out when you can, support local music and I'll see you down the front!!Visit: ThatRadioChick.com.au

We have a guest-filled hour with two great conversations headed your way. First, Charles Barkley stops by to chat about Team USA Men's Basketball's gold medal, whether the dream team could beat modern-day South Sudan, his TNT contract, the future of Inside the NBA, and why the folks behind the scenes at TNT matter the most to him. Then, Nate Silver of FiveThirtyEight is here to discuss his new book "On the Edge: The Art of Risking Everything" and to explain how he looks at the world as a giant sports bet, his own NBA gambling, why 2016 Presidential poll predictions were so off base, and fame for nerds. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Locked On UConn, we dive into the recent open practice held by the Huskies. We'll discuss how this single practice could shape the direction of the off-season and what it reveals about the team's potential. Featuring insights from season ticket holder Brian Frederick and Joe Arruda from the Hartford Courant, we'll analyze standout performances from Jayden Ross, Isaiah Abraham, Aidan Mahaney, Liam McNeeley, and the impressive displays by Stewie and Solo. Stay tuned for an in-depth breakdown and more! Show Notes: • Introduction• Welcome and housekeeping.• Importance of subscribing and downloading the podcast.• Sponsor mention: FanDuel.• Segment 1: Open Practice Breakdown• Introduction of guest Brian Frederick.• Brian's overall thoughts and key takeaways from the open practice.• Discussion on standout players: Jayden Ross, Isaiah Abraham, Aidan Mahaney, Liam McNeeley, Stewie, and Solo.• Sponsor mention: eBay Motors.• Segment 2: UConn's Elite Potential• Analysis on UConn's potential to be an elite team this season.• Discussion on the key elements that could make UConn a “wagon” this year.• Insights from Joe Arruda on team dynamics and expectations. #UConn #Huskies #CollegeBasketball #NCAA #LockedOnUConn #FanDuel #JaydenRoss #IsaiahAbraham #AidanMahaney #LiamMcNeeley #Stewie #Solo #UConnPractice #BasketballSeason #CollegeSports #UConn3Peat #GoHuskies

Teens derailing trains and local BK blood burgers kick off the show in the Ill-Advised News. Cass shares how she thinks she broke her finger, Anthony recaps his Deadpool experience, and we scheme for a Stevie Johnson wedding. We crown the king/queen of ignoring, Cass threatens some spankings, and we hear who lost their credit card this weekend. We get the latest sports news, have cocaine lasagna, and bad boys peeing in Buffalo. We wrap with tales of Anthony's red rover ways, and celebrate a bday with the help of Stewie.   Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

Jenny and Gary delve into the pitfalls of acting, writing and bearing your soul for comedy. Gary details writing for Stewie on Family Guy and landing a highly coveted job on Will & Grace. Gary's third memoir and highly anticipated We Might Be Experiencing a Slight Delay hits shelves July 9th. Jenny is his publicist!Produced by Dear MediaThis episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

launders joins to talk to discuss the best and worst of the season as well as the roster situations in Liquid and G2, including the leadership question. And more! ➡️ Follow us for updates: https://twitter.com/HLTVconfirmed

Episode 642     ·      The host explains why there was no new content last week ·      Stewie gives the host grief over a couple of old elements he uncovered ·      Sports – Jim Rome returns after three months, the 20 year anniversary of the Tampa Bay Lightning winning the cup, baseball player caught gambling ·      Mystery movie clip game, listen to this episode for details ·      The history of Duncan Donuts from the Weird History food channel ·      June 07-09 History ·      News and commentary     Follow me on social media:   Facebook.com/blindlawrence   Twitter.com/blindlawrence   Twitter.com/tlrspodcast   Facebook.com/lross1987 Learn more about your ad choices. Visit megaphone.fm/adchoices

cadiaN being on Liquid's chopping block, zont1x NOT being on Spirit's chopping block, nonsense insiders, BLAST Major in Austin, Falcons not flying high, donk back at it with MVP, degster showing up, Brollan in jail, MOUZ taking #1, Stewie stepping in for G2, and more in this episode of Confirmed. ➡️ Follow us for updates:   / hltvconfirmed  

Rob gives his thoughts on the Fever's 102-66 loss to the New York Liberty as Stewie & Sabrina lead the title contending Liberty to a big-time victory over Caitlin Clark, Katie Lou Samuelson, & the young Indiana Fever! #TeamSeatGeek: Use code ROBCAO for $20 off your first SeatGeek order: https://seatgeek.com/ Socials: https://www.instagram.com/robcao/ https://www.instagram.com/theflame_es/

The solar eclipse has come and gone but some things are still the same- controversy with USATF as they are not sending a team to the World Under 20 Championships this year. 69 boys went sub 9:00 for 3200 at Arcadia, Parker Valby is running a 10k, the Boston Marathon is almost here, and the Aussie Olympic Trials 1500 features Cam Myers, "Stewie" McSweyn, Ollie Hoare, and Adam Spencer. Who comes out on top? Want out Boston Marathon preview podcast on Friday? You'll need to be a Supporters Club member. Join our Supporters Club today and get all the LetsRun.com content, a second podcast every week, savings on running shoes, and a lot more. Cancel at anytime. https://www.letsrun.com/subscribe Show notes: 00:00 LetsRun Shirts https://shop.letsrun.com/ and the our VPN of choice https://www.letsrun.com/vpn 04:24 Eclipse talk 09:50 Rojo Rant- USATF Not sending a team to World U20s 20:05 What 2023 Worlds team members won't make Olympics? Subscriber pod 25:58 3200 madness at Arcadia 35:09 Parker Valby entered in 10k 42:22 Wejo back from eclipse 55:13 55:13 Boston next week- Evans Chebet goes for 3 peat 56:56 Bank of America Medal "Controversy" 01:00:14 Boston Weather 01:05:03 Kenyan Olympic implications -Hellen Obiri and Sharon Lokedi 01:06:09 Athletes returning from US Olympic Marathon Trials 01:07:55 Mary Keitany appreciation 01:10:50 Shoes/Drugs 01:13:03 Australian Olympic Trials - Men's 1500 is loaded *entries 01:27:48 Bad news Grant Fisher 01:32:17 Dude runs across Africa Contact us: Email podcast@letsrun.com or call/text 1-844-LETSRUN podcast voicemail/text line. Check out the LetsRun.com store. https://shop.letsrun.com/ We've got the softest running shirts in the business. Thanks for listening. Please rate us on itunes and spread the word with a friend. There is a reason we're the #1 podcast dedicated to Olympic level running. Find out more at http://podcast.letsrun.com

Hello!Welcome to the third episode in our new Legends of the Game mini-series highlighting five NCAA hoops icons — Pat Summitt, John Wooden, Geno Auriemma, Mike Krzyzewski, and Dawn Staley.March Madness history is full of iconic moments, epic plays, and incredible athletes. But what ties each season together is the standout coaches — the changemakers that turn teams into dynasties. This series, co-hosted by The GIST's associate managing editor Lauren Tuiskula and senior social media manager Robyn Pearson, will dig into five of the greats.Episode 1 spotlighted the late, great Pat Summitt and her impact at Tennessee, and beyond. Episode 2 dove into UCLA legend John Wooden.Show notes:More on The GIST: Subscribe: thegistsports.com/subscribepodX: @thegistpodEmail: pod@thegistsports.com IG: @thegistca @thegistusa

The next chapter of the Stewie chronicles, Jen Kirkman gets her due, the state of 2 stand-up careers, Josh goes Blowhardee on streaming economics, gender in the comedy blender, listener questions, and much more Spiraling.

Two-time WNBA MVP and two-time WNBA champion Breanna Stewart returns to Laughter Permitted and begins the episode by telling one of the best stories in the history of the podcast about the birth of her second child. (It's up there with the Mia Hamm Split Pants Story.) Stewie goes on to share what her first season with the New York Liberty was like, how she continues to evolve her game and what she wants to see for the future of women's sports. Plus, find out Stewie's thoughts on trash talking, and in Questions Permitted, Julie and Lynn share ideas on how each of us can help women's sports grow. If you have a question or deep burning thought, send Julie and Lynn an email at laughterpermitted@gmail.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back with another Tap In on these WNBA Finals. After Game 2, it seems like only a matter of time before the Aces are crowned the back-to-back champions (and Darius has to do his pushups). The guys go off about the Aces firepower, why we need to tip our hats to Becky Hammon, and whether or not it's time to start thinking about a potential Aces dynasty. Tune in to us and tune in to Game 3 on Sunday! About Our Hosts: NBA veterans Quentin Richardson and Darius Miles are lifelong friends and bona fide truth-tellers. Listen as they invite special guests, high-profile athletes, musicians and entertainers to get brutally honest about everything from current events to untold stories from the golden era of sports and culture. Named for the on-court celebration they made wildly popular, this unfiltered, hilarious and surprising podcast is like playing NBA 2K with no fouls. Other places to find Knuckleheads:  Subscribe on Youtube Follow on Instagram Follow on FacebookSee omnystudio.com/listener for privacy information.

The WNBA Finals are set! The New York Liberty will face the Las Vegas Aces on Sunday for Game 1 after some hard fought battles in the semis. Q and D touch on Connecticut's toughness and talent, the good experience for Dallas and why the future looks bright for both the Sun and the Wings. The guys give love to the unanimous Rookie of the Year (Aliyah Boston), discuss the importance of Chelsea Gray and Betnijah Laney in this series, and have a disagreement about which team will walk away victorious. Tune in!See omnystudio.com/listener for privacy information.

We back with another Tap In as the WNBA semifinals continue! Q and D touch on the heated Liberty-Sun series, as the Liberty knotted it up at one game apiece. The guys explain why they are so impressed with what Alyssa Thomas is doing on defense, say that they expect a big game from Stewie coming up, and reveal who they feel is in charge of the series. They also go over the Aces-Wings series, applaud A'ja for her dominance, and define the fiery attitude Dallas must bring in order to have any shot. Tap in!! See omnystudio.com/listener for privacy information.

The WNBA semifinals are underway! We've got the Liberty and Sun facing off in the East and the Aces and Wings facing off in the West. Connecticut and Vegas took home wins, while New York and Dallas have some adjustments to make before Tuesday's matchups. Q and D discuss how Jonquel Jones could be key for the Liberty, why the Wings will need to pick their poison when it comes to defending the Aces, and who might win the highly debatable MVP race. Tune in! Alyssa Thomas, DeWanna Bonner, Rebecca Allen show up night one at Barclays. Stewie gets tough defense. Jonquel Jones mismatch. (0:55) Aces take game one with ease. A'ja dominates. Dallas needs to take away a piece of Vegas' offense. (9:55) Satou's MIP award. MVP race between AT, A'ja and Stewie. Shoutout Natasha Cloud who left it all on the floor. (19:20) See omnystudio.com/listener for privacy information.

On today's No Dunks, Trey and Ben Pickman (The Athletic Women's Basketball Show) preview the WNBA playoffs, pick an MVP between A'ja Wilson, Breanna Stewart, and Alyssa Thomas, and discuss The Athletic's anonymous player poll. Who is the best player in the league? Best in five years? Most underrated?--

On today's No Dunks, Trey and Ben Pickman (The Athletic Women's Basketball Show) preview the WNBA playoffs, pick an MVP between A'ja Wilson, Breanna Stewart, and Alyssa Thomas, and discuss The Athletic's anonymous player poll. Who is the best player in the league? Best in five years? Most underrated? --