Podcasts about Swanson

Interview with Paul Ténière, CEO of Lafleur Minerals Inc.Recording date: 4th August 2025Lafleur Minerals Incorporated is emerging as a compelling opportunity in Quebec's prolific Abitibi gold belt, where CEO Paul Ténière is executing a strategic plan to become a near-term gold producer through recently acquired mining assets from Monarch Mining's bankruptcy proceedings in 2024.The company's foundation rests on two key acquisitions: the Swanson gold project containing approximately 200,000 ounces of gold, and the Beacon gold mill, a fully refurbished processing facility. The Swanson deposit, located 50-60 kilometers north of Val-d'Or, sits on an existing mining lease originally granted to Agnico Eagle in 2009, significantly reducing typical permitting timelines that can extend for years.Lafleur's near-term production strategy centers on bulk sampling 80,000-100,000 tons at Swanson for processing at the Beacon mill. This approach serves multiple objectives: metallurgical testing, revenue generation, and operational experience while maintaining capital efficiency. The company plans to implement ore sorting technology to enhance grade and reduce transportation costs.The Beacon mill represents a critical strategic advantage, having been completely refurbished by Monarch with a $20 million CAD investment before the bankruptcy. With capacity ranging from 750-1,000 tons per day and potential expansion to 2,000-5,000 tons per day, the mill requires only $5-6 million CAD to restart operations.Beyond immediate production, Lafleur targets regional consolidation across its expanded 180-square-kilometer land package, aiming to exceed one million ounces through systematic exploration of additional deposits including Bartec and Jolin targets. The company also sees opportunity in custom milling services, capitalizing on limited regional processing capacity.Operating in an environment where gold has risen from $1,800 to above $3,300 per ounce since acquisition, Lafleur exemplifies how higher prices are revitalizing previously sub-economic deposits, particularly those with existing infrastructure and streamlined development pathways in established mining districts.Sign up for Crux Investor: https://cruxinvestor.com

Anthony welcomes a friend of the show to talk Lakers and Clippers. Mirjam Swanson (SCNG) stops by to talk about the sale and compare the two teams' summers. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week we sit down and have a good ol fashioned musky chat with Tucker, Jake, and another special in-house guest Austin Wiggerman. We get to dive into what Thorne Bros has to offer! Lots of great stories throughout this pod about recent trips everyone has taken plus some juicy northwoods lake choice questions answered. More On The Line's get answered as well which takes us all over the place! Tap in!https://sugsfishing.com/"Oh but it looks good on you though!" A very classic line from the movie Caddyshack, an all time great

Kent Swanson joins the show to give his Chiefs thoughts as the 1st preseason game is just around the corner. See omnystudio.com/listener for privacy information.

Dylan and Connor are joined by Burke Swanson (Stranger Things: The First Shadow, Back to the Future the Musical). Burke is currently starring as James Hopper Jr., AKA young David Harbour, in the stage play origin story of Netflix's hit TV series Stranger Things. So yeah, you're gonna be GAGGED! 100 performances into the play, Burke shares what his return to Broadway has been like, his favorite moments onstage with his costars, and how this show is flipping the script on what entertainment looks like on Broadway in 2025. Theatergoers across the country will know Burke from his portrayal of George McFly in Back to the Future the Musical (keep listening for a reenactment of his iconic character voice), as well as his New York stage debut in The Rose Tattoo opposite Marisa Tomei. He shares stories from his time PA'ing for Ralph Fiennes in The Menu, and how he's stayed creatively engaged and fulfilled through the last few years. We talk fashion, Ryan Phillipe, Glass House Tavern, social life while onstage 8x a week, BJJ's Purpose, David Corenswet as Superman, and moms. It's a chat you will not want to miss. We're so happy to welcome Burke into the DRAMA fam and guarantee that you are going to fall in love with him during this chat.Follow Burke on InstagramFollow DRAMA. on Twitter & Instagram & TiktokFollow Connor MacDowell on Twitter & InstagramFollow Dylan MacDowell on Twitter & InstagramSubscribe to our show on iHeartRadio Broadway! Support the podcast by subscribing to DRAMA+, which also includes bonus episodes, Instagram Close Friends content, and more!

As we are all aware, so many of the issues that seem to dominate the headlines these days have to do with either racism or the climate crisis. On the face of it, these two major areas of strife and struggle don't always seem to have a lot to do with one another, but in fact, they are fundamentally connected, sharing the very same root causes that drive them. In his book Plundered: The Tangled Roots of Racial and Environmental Injustice, David Swanson makes the case that we really can't fully understand these two seemingly disparate issues apart from one another, and that both are inextricably linked by issues of culture, geography, history, and even theology. In this conversation, David and Forrest discuss the book, as well as his experiences living in a predominantly African American neighborhood in Chicago and how his journey has shaped his understanding of racial and environmental justice. He emphasizes the importance of community, belonging, and the interconnectedness of social and environmental issues. Swanson also explores the role of Jesus in creation and redemption, advocating for a broader understanding of hope that transcends wishful thinking and engages with the realities of the world.TakeawaysDavid Swanson emphasizes the importance of staying in one place to truly understand and connect with the community.The interconnectedness of racial and environmental justice is a central theme in Swanson's work.Swanson's experience as a white pastor in a predominantly Black neighborhood highlights the complexities of racial dynamics in church leadership.The concept of belonging to a place is essential for addressing systemic issues.Swanson argues that the church must engage with both individual transformation and systemic change.Hope should be rooted in reality and not just wishful thinking, according to Swanson.The role of Jesus in creation is pivotal to understanding redemption and hope.Communities of caretakers are essential for nurturing relationships with the land and each other.Swanson advocates for a vision of hope that is active and engaged with the present world.The importance of storytelling and sharing experiences within communities is highlighted as a means of fostering connection. Keywords: David Swanson, racial justice, environmental justice, community, belonging, church leadership, hope, creation care, indigenous, social justiceFind us on our website: Earthkeepers Support the Earthkeepers podcast Check out the Ecological Disciple

David Haugh and Ruthie Polinsky opened their show by reacting to the Cubs' 3-2 loss to the Cincinnati Reds on Monday at Wrigley Field. Later, they conducted the Pick 6 segment, where they debated the top sports stories of the day.

If you’ve ever stood frozen in the kitchen, fully aware of what needs doing — and still couldn’t start — this episode is for you. This week’s Quick Reset tears apart the toxic myth that ADHD mums just need to “try harder.” Jane unpacks what’s actually happening when your brain stalls, and why shame, not laziness, is often the real culprit. From inner critics echoing old failures to the neuroscience behind executive dysfunction, this is a raw, validating, and darkly funny call to stop blaming effort — and start working with your brain instead. You’ll learn practical, low-pressure strategies to get started (no, not with a new app), and finally understand why “just do it” advice doesn’t just fail ADHD mums — it hurts us. ✨ IN THIS RESET: The damaging myth of laziness and willpower How shame shuts down executive function Why ADHD is not about motivation — it’s about regulation What to say to yourself instead of “I just need to focus” Brain-based strategies for task initiation that actually help Real talk about fridge purchases, hyperfocus, and starting vs finishing Why “trying harder” never fixed burnout — and never will

Burke Swanson currently stars on Broadway as James Hooper, Jr. in  the most Tony Award winning play of 2025 - Stranger Things The First Shadow. He  made his Broadway debut, immediately following his graduation from the Savannah College of Art and Design (SCAD), when he originated the role of “Jack” in the Roundabout Theatre Company's revival of Tennessee Williams' The Rose Tattoo,  He  recently wrapped up a the First National Tour of Back to the Future: The Musical where he starred as “George McFly”. On television he can be seen in Harlem. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On the latest Tipping Point NM Paul talks to Carter Swanson. Carter has been an intern with the Rio Grande Foundation for over a year. He is heading to Australia to study abroad. Paul and Carter discuss what "the kids" in New Mexico think of free markets and freedom, his educational and career aspirations, and more. If you are concerned about the next generation this episode may alleviate your concerns! 

The Zone with Jason Anderson, the Drake, and guest Kent Swanson discuss their expectations for the Chiefs roster for the 2025 season and Jason discusses recently retired Tyrann Mathieu's impact on the Chiefs and other iconic Chiefs Free Agent signings.See omnystudio.com/listener for privacy information.

Next up in the series, we're chatting with Courtney Bergey Swanson, Chief Mission Officer of Community and Economic Development Associates (CEDA). Thanks for listening! If you find value in this podcast, please consider donating and lending support to Collider's efforts to share the stories of Rochester entrepreneurs and inspire others on their journey.Community and Economic Development Associates - CEDA Donate

MT DLI Commissioner Sarah Swanson Helps Roll Out Teacher Apprenticeship Program

MT DLI Commisioner Sarah Swanson Helps Roll Out Teacher Apprenticeship Program Pt 2

Today, our guest on The PARTNERNOMICS® Show is Joel Swanson, an Expert EOS Implementer at EOS Worldwide. Joel Swanson, an Expert EOS Implementer, is passionate about helping business owners live their ideal lives, and do so in a way that overflows into the lives of people around them. He has been leading EOS implementations for both for-profit and non-profit organizations since 2014. A lifelong learner, he has a Bachelor's degree in Computer Science and a Master's Degree in Theology (he says of himself "I have a bad habit of getting degrees that I don't use."). He lives in Minneapolis with his wife and three kids, and enjoys mountain biking and reading in his free time.   Key Insights: Growth Without Complexity Strategic Delegation to Prevent Executive Burnout Building Teams That Perform Understanding and Leveraging Strengths Embracing Calculated Risk   Reach out to Joel Swanson: https://www.linkedin.com/in/joel-swanson/ joel.swanson@eosworldwide.com   ********* Are you a partnering professional wanting to earn industry certifications and badges to showcase on LinkedIn? We will give you the first course and certification for FREE ($595 value)!

Erik Childress and Steve Prokopy review nine movies for you this week with four of them coming in a unique bundle. Those include a group of friends sheltering in place when they believe a nuclear missile is coming for them (Nuked), a pregnant woman confined to a house when a mysterious man threatens her safety (Push), an introvert and an extrovert confined to an apartment trying to avoid becoming one with the world (Else) and another couple on the outs stuck in an apartment complex seemingly with no way out (Brick). Beyond that there is the implication that Van Helsing was not the man he said he was (Abraham's Boys) nor do the lucid dreams of a grieving man reflect the reality of his relationship (Daniela Forever). Steven Spielberg's immortal masterpiece celebrates a birthday with a new documentary (Jaws@50: The Definitive Inside Story). Jacob Tremblay comes to realize his anti-government father may not be the best role model (Sovereign). Finally, Steve gets to throw in his two cents on this week's big comic book reboot (Superman).1:02 - Abraham's Boys: A Dracula Story11:44 - Nuked18:40 - Push22:46 - Else27:10 - Brick38:09 - Daniela Forever45:46 - Jaws @ 50: The Definitive Inside Story1:01:41 - Sovereign1:18:55 - SupermanCLICK ON THE FILMS TO RENT OR PURCHASE AND HELP OUT THE MOVIE MADNESS PODCASTSIGN UP TODAYBe sure to check outChicago Screening Schedule - All the films coming to theaters and streamingPhysical Media Schedule - Click & Buy upcoming titles for your library.(Direct purchases help the Movie Madness podcast with a few pennies.)Erik's Linktree - Where you can follow Erik and his work anywhere and everywhere.The Movie Madness Podcast has been recognized by Million Podcasts as one of the Top 100 Best Movie Review Podcasts as well as in the Top 60 Film Festival Podcasts and Top 100 Cinephile Podcasts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit erikthemovieman.substack.com

Jared Swanson joins me as two farmers and neighbors discuss their differing attitudes toward life.July 13thth 6PM Free Improv Show and Jam in my backyard using my deck as the stage.Colladeral Damage is opening the show. Followed by the debut performance of Frog, featuring, ⁠Duncan Weinman⁠ and myself. Stick around after the show for a jam! Check out my other artistic ventures at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠melvinmakesmedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#improv #comedy #improvcomedy #improvpodcast #comedypodcast #longformimprov #nashvillecomedy #humor

Looking for the latest on molluscum? We've got the expert. This week, we're joined by Elizabeth Swanson as she walks us through molluscum and also offers tips on physician burnout. Listen in as she discusses treatments and care for molluscum as well as useful tips for your personal journey as a physician. Each Thursday, join Dr. Raja and Dr. Hadar, board-certified dermatologists, as they share the latest evidence-based research in integrative dermatology. For access to CE/CME courses, become a member at LearnSkin.com.   Catch Dr. Swanson live at #IDS2025 for more on molluscum in dermatology!   Elizabeth Swanson, MD is a board-certified dermatologist and pediatric dermatologist. She obtained her medical degree from Tulane University School of Medicine in New Orleans. She performed her dermatology residency at Mayo Clinic in Rochester, Minnesota. After that, she completed a fellowship in Pediatric Dermatology at Phoenix Children's Hospital in Arizona. She was in private practice in Colorado from 2011 through 2020. She moved to Boise, Idaho, in the summer of 2020 to become the first and only pediatric dermatologist in the state of Idaho. She is active in local and national medical societies and organizations. She loves lecturing at conferences, discussing pediatric dermatology with audiences across the country. Since moving to Idaho, she works in private practice at Ada West Dermatology, and she is on staff at St. Luke's Children's Hospital, where she sees hospital consults and performs procedures.

The Zone with Jason Anderson, Sterling Holmes & Producer Dylan Michaels talk to our friend and Make-A-Deal superstar, Kent Swanson from KCSN, as we talk Trey Smith Contract and more before we talk to head of the American Century Championship, Erik Schneburger.See omnystudio.com/listener for privacy information.

I hope you all had a great July 4th weekend. We are kicking off July with what I'm calling a summer series. I've asked insiders in certain summer communities to share their favorite secret spots and recommendations for places to stay, eat, and things to do.Who better to kick it off with than my wonderful friend Alexis Swanson Traina - back for her second time on the podcast to share all of her favorite spots from her hometown of Napa Valley, California.Alexis is not only the Founder of the modern communication app Hinote, but she is also the author of "From Napa with Love," a beautiful book that highlights all the amazing and magical people and spots in Napa. In this episode, Alexis and I discuss the towns of Napa, its wineries, her own love affair with Napa, and all the must-see places to visit, stay, and eat.  Whether you're planning a trip to Napa this summer or fall or just love to learn about this very special spot in our country - this is a great episode you won't want to miss!  EPISODE SPONSORS: Tenmile Distillery- use code “THEINTERVIEW” at checkout for 10% off all ordersCozy Earth - use code INTERVIEW for 40% off all orders

In this episode, Jess and Jeremy chat with Matt Swanson, CTO of Arrows, author of Boring Rails, and host of the YAGNI podcast. In addition to his blog, Matt shares a lot of his knowledge about product development on Twitter. We talk with Matt about how Arrows builds software, what it means to be a product engineer, the easiest way for devs to get to $10K MRR, working with generative AI tools, and how and why he publishes technical content online. Related LinksMatt's TwitterBoring RailsYAGNI podcastArrows

The Big 12 conference announced it's Preseason 1st Team squad on Monday and Will Swanson & Austin Romaine were recognized!

Amie Baca-Oehlert, former president of the Colorado Education Association (CEA) and candidate for Congress in Colorado's 8th District, joined the America's Work Force Union Podcast to discuss her transition from education to politics, the challenges facing workers and her vision for change. Troy Swanson, legislative chair of the Cook County College Teachers Union, joined the America's Work Force Union Podcast to discuss his report "Facing the AI Future: A Call to Action for Union Leaders." Swanson explored the potential impact of AI on jobs, the need for union preparedness and strategies to protect workers during this technological transition.

The Zone with Jason Anderson, Sterling Holmes & The Drake talk with Kent Swanson from KCSN about Josh Simmons and the Chiefs offensive line, discuss the NBA achilles problem, debate the best way to eat a banana & more!See omnystudio.com/listener for privacy information.

This week, we are speaking with author and cofounder of The Author Conservatory, Kara Swanson. Listen as Kara shares her insights on building and managing a Street Team as an effective book-selling strategy, emphasizing the importance of training, clear communication, and establishing relationships with team members. Kara also discusses strategies for engaging readers, setting expectations, and nurturing a supportive community. It's an inspiring conversation that will have you rethinking launch teams altogether! Listen in. For show notes, go to https://writingoffsocial.com/69

Fellow North Shore friend, Peter Swanson has done it again with Kill Your Darlings! A twisty thriller centered around a dark and spiraling marriage all told in the most clever way only Swanson could do. I was so thrilled to welcome him back to Books are Chic. I love chatting with him to hear about his writing process and inspiration. His books always have me flipping the pages wondering where he is taking the reader. He talked about his future projects and what he has been reading and watching! This book is not to be missed in your beach bag! P.S. Don't miss out on The Kind Worth Killing too, I mention that one A LOT in this episode. :)

State Rep. Dan Swanson (R-Woodhull) discusses the recently concludedlegislative session

Every photographer dreams of publishing a book of their photographs. But what exactly does that entail? In today's show, we're going to peek behind the scenes of this complex and daunting process in a chat with two complementary figures who've spent their respective careers helping to redefine what a photo book can be. Starting with three basic questions—Why a book? Why now? And what is the role of a book in your career at this time?—our discussion expands to cover a broad range of concerns. From distinguishing between the many different publishing models available today, to insights on sponsorship and publishing contracts, to tips about marketing and getting people onboard with your project, you'll come away with inventive strategies for publishing your work in book form. We've envisioned this show as an impromptu master class, so get ready to take some notes! Guests: Mary Virginia Swanson & Rick Smolan Episode Timeline: 4:45: Mary Virginia Swanson's basic advice to photographers interested in publishing their photographs in book form, plus the different publishing models available today. 10:22: Rick's start as a freelance photographer and the story behind his shift in roles to launch the Day in the Life book series. 15:04: The importance of sponsorship or in-kind donations, plus innovative strategies for negotiating such deals. 23:04: The two different categories of photo books: greatest hits with the photographer as subject and a book that has a separate subject and overarching story. 27:55: Tips for going on press, advice about publishing contracts, and suggestions for buying back a book before it gets remaindered. 34:54: The issue of vanity presses, and the matter of requiring a subvention from authors to help cover the publisher's costs. 43:03: Publicity and marketing: You are the best salesperson for your book. Tips for getting your book seen and heard about, from magazines to podcasts. 49:08: Episode Break 50:02: Should you create a full mock-up version of a book or just show a publisher a selection of photos? 59:22: Benefits to working with a literary agent when seeking to publish a photo book. 1:01:44: Slicing up the pie by hiring freelaners or finding a partner to share in the work. 1:07:38: The importance of publishing deadlines and many important markers tied to a calendar, plus the cover photo and book blurbs. 1:14:22: Swanson and Smolan on their picks for memorable photo books. 1:25:19: Parting advice about getting other people excited about your project.   Guest Bios: Mary Virginia Swanson has spent her career helping artists find the strengths in their work, identify receptive audiences, and present their personal vision in an informed, professional manner. Her broad background as a photo educator, author, entrepreneur and advisor spans areas of exhibiting, collecting, licensing, and marketing photographs. A few career highlights include working with Ansel Adams to manage education offerings at the Friends of Photography in California, heading Special Projects for Magnum Photos in New York, and founding and directing Swanstock as a unique licensing agency for fine art photographers. Swanson is the recipient of many awards, including the Society for Photographic Education's Honored Educator Award and the FOCUS Award for Lifetime Achievement in Photography from the Griffin Museum in Boston to name just two. In 2011, Swanson co-authored Publish Your Photography Book with Darius Himes, which is now in its third edition. Currently, Swanson works independently from her home base in Tucson, offering classes, workshops and consulting services to artists and arts organizations, serving as an advisor for multiple nonprofits, and giving back through other community-minded activities.  Rick Smolan is both a photographer and an entrepreneur. A former contributor to Time, Life, and National Geographic, he is perhaps best known as creator of the Day in the Life book series, plus subsequent book projects of massive scope. As CEO of the multi-modal company Against All Odds Productions, Smolan designs and executes crowd-sourced, global projects that combine compelling storytelling with state-of-the-art technology. These projects capture the human face of emerging topics while engaging a wide range of media platforms to result in books, TV specials, social media apps, exhibitions, and hundreds of millions of media impressions. One such project, based on Smolan's 1977 National Geographic cover story about Robyn Davidson's solo travels across the outback has enjoyed continued life in multiple books, plus the feature film Tracks, with Adam Driver cast in the role of Smolan. Other recent projects include The Human Face of Big Data, which looks at how all our devices are creating a planetary nervous system, and The Good Fight: America's Ongoing Struggle for Justice, which became one of Amazon's top 100 books within a week of its release.   Stay Connected: Mary Virginia Swanson Website Instagram Rick Smolan Instagram Facebook YouTube  Against All Odds Website   Host: Derek Fahsbender Senior Creative Producer: Jill Waterman Senior Technical Producer: Mike Weinstein Executive Producer: Richard Stevens  

Transformations are hard, and too often, they fail to deliver on their promise. In this episode of The Product Experience, Lily and Randy speak with Jen Swanson, CEO of Tuckpoint Advisory Group, to unpack why transformation initiatives falter and what it truly takes to succeed.Key Takeaways— Transformation requires intentionality: Real transformation isn't accidental or surface-level; it must be deliberate, comprehensive, and backed by leadership.— Avoid ‘transformation theatre': Pretending to change—without restructuring ownership, processes, or collaboration—is worse than doing nothing at all.— Start with honest orientation: Knowing your starting point is essential before plotting a path forward.— Executive involvement is non-negotiable: Transformations can't be delegated. Leadership must model the change and communicate relentlessly.— Product-led is about mindset, not just teams: Everyone should operate within the product model, but not all need to be on product teams.— Pace matters: Organisations must assess their capacity for change and determine the right balance between ambition and sustainability.— Give grace for the learning curve: People need space to be bad at new things before they get good—psychological safety is essential.Chapters0:00 – Introduction & the myth of sneaky transformations1:01 – Jen's background and path into product2:53 – What transformation really means5:53 – Defining honest orientation8:00 – What is transformation theatre?12:09 – When real change feels fake13:04 – The importance of executive commitment16:04 – Why transformations fail19:11 – Common catalysts for transformation22:06 – Product-led vs product thinking25:00 – Who's in the opOur HostsLily Smith enjoys working as a consultant product manager with early-stage and growing startups and as a mentor to other product managers. She's currently Chief Product Officer at BBC Maestro, and has spent 13 years in the tech industry working with startups in the SaaS and mobile space. She's worked on a diverse range of products – leading the product teams through discovery, prototyping, testing and delivery. Lily also founded ProductTank Bristol and runs ProductCamp in Bristol and Bath. Randy Silver is a Leadership & Product Coach and Consultant. He gets teams unstuck, helping you to supercharge your results. Randy's held interim CPO and Leadership roles at scale-ups and SMEs, advised start-ups, and been Head of Product at HSBC and Sainsbury's. He participated in Silicon Valley Product Group's Coaching the Coaches forum, and speaks frequently at conferences and events. You can join one of communities he runs for CPOs (CPO Circles), Product Managers (Product In the {A}ether) and Product Coaches. He's the author of What Do We Do Now? A Product Manager's Guide to Strategy in the Time of COVID-19. A recovering music journalist and editor, Randy also launched Amazon's music stores in the US & UK.

In this conversation, Raegan Swanson, the Executive Director of The ArQuives, discusses... The post From Erasure to Evidence: Why Queer Archives Matter with Raegan Swanson first appeared on Startup Canada.

What does Michigan need in its next governor? Sheriff Chris Swanson believes it's someone who can protect, serve, and unify.The Genesee County Sheriff joins The Common Bridge to outline his vision as a Democratic candidate for Michigan's 2026 gubernatorial race. Drawing from his 33 years in law enforcement and extensive background in education and emergency medicine, Swanson offers a refreshingly practical approach to the state's most pressing challenges.Michigan stands at a crossroads. With declining population, housing shortages, and an education system ranked 39th nationally, the state needs leadership that transcends partisan divides. Swanson's candidacy emerges from this landscape with a focus on unity without demanding uniformity – recognizing that diverse perspectives strengthen rather than weaken our communities.His innovative approaches to persistent problems showcase his leadership style. The "Ignite" program, which has transformed education in jails across 23% of states, demonstrates how innovative thinking can break cycles of incarceration. His proposal to expand career training to middle school addresses the skills gap plaguing Michigan's workforce. His commitment to building 140,000 new homes acknowledges the housing crisis facing families throughout the state.Perhaps most compelling is Swanson's response to the 2020 protests, when he chose to walk with demonstrators rather than confront them. This moment exemplifies his leadership philosophy: listen first, find common ground, and work toward solutions that benefit everyone. "Nobody can convince me that unity can't be done," he asserts. "It just needs strong leadership."As Michigan prepares for the post-Whitmer era, Swanson offers voters a candidate focused on practical solutions rather than partisan talking points. His message resonates beyond party lines: protect what matters most, serve as a servant leader, and build bridges across divides.Want to see Michigan thrive again? Join the conversation about what leadership should look like in 2026. Subscribe to The Common Bridge for more nonpartisan discussions that challenge conventional political wisdom.Support the showEngage the conversation on Substack at The Common Bridge!

Jonathan Miller interviews Justin Swanson, President of the Midwest Hemp Council, about legislation being considered by the House Appropriations Committee that could ban most consumable hemp products. If you have questions about the episode or ideas for Hemp related topics, email us at hemplegallyspeaking@fbtlaw.com. Hemp Industry questions covered in the episode: What is the status of legislation being considered by the House Appropriations Committee that could ban most consumable hemp products?Why is the sponsor, subcommittee chairman Rep. Andy Harris, able to pass through controversial language with hearings or much objection?What are the prospects of this particular spending bill making it through both houses of Congress?What alternatives are the hemp industry proposing in lieu of the prohibition efforts?What pathways are available for hemp regulatory legislation?Are you bullish on the future of hemp in the US?  What needs to happen for the industry to be successful?

The 4x200m relay team made up of Emlyn Swanson, Kali Ringstmeyer, Charlee Williams-Smith and Lennix DuPris made history at the State Track & Field meet by posting the first ever sub-1:40:00 time in the event. Emlyn, Charlee and Kali come on to talk about this historic accomplishment, their seasons and more. We also dive into the US Open, Stanley Cup Finals and Oahe Zap baseball's incredible standoff on this episode of Players Perspective.

The Zone with Jason Anderson, Sterling Holmes & Producer Dylan Michaels welcome in Kent Swanson, Costco Aficionado, Kirkland’s number 1 fan & member of the KCSN team and KCSN Laboratory, to get us ready for mandatory mini-camp with the Chiefs. We talk about who could have a bigger impact if they meet expectations, Josh Simmons or Rashee Rice & more!See omnystudio.com/listener for privacy information.

What do ya know? Phillies lose to the Cubs 8-4!!Green Lawn Fertilizing: https://www.greenlawnfertilizing.com/lp/brodes?utm_campaign=GLF%20-%20Influencer%20Marketing&utm_source=instagram&utm_medium=social&utm_term=brodes Green Lawn Fertilizing: Phone Number: (848) 253-4026DISCORD LINK: https://discord.gg/z9c5cFVGJcBookies.com: https://bookies.com/brodesBUY YOUR TICKETS WITH SEATGEEK PROMO CODE: BRODES FOR $20 OFF YOUR FIRST PURCHASE! www.seatkgeek.com

Brodes had his sanity saved after the Phillies took 2 from Cubs. Plus, Jesus Luzardo had a massive bounce back start.Green Lawn Fertilizing: https://www.greenlawnfertilizing.com/lp/brodes?utm_campaign=GLF%20-%20Influencer%20Marketing&utm_source=instagram&utm_medium=social&utm_term=brodes Green Lawn Fertilizing: Phone Number: (848) 253-4026DISCORD LINK: https://discord.gg/z9c5cFVGJcBookies.com: https://bookies.com/brodesBUY YOUR TICKETS WITH SEATGEEK PROMO CODE: BRODES FOR $20 OFF YOUR FIRST PURCHASE! www.seatkgeek.com

Ironically, there is no end in sight for the drama between “It Ends With Us” co-stars Blake Lively and Justin Baldoni. The feud stemming from their fractured working relationship during the film's production and release continues to offer up splashy headlines almost daily. Allegations of sexual harassment and retaliation led to smear campaigns and then further lawsuits claiming defamation, extortion, libel, and more. Can we make sense of their tangle of legal actions? Tracy Brammeier and Kellie Snyder welcome a panel of legal experts including Jeff Becker, James Hemphill, and Kyla Miller to discuss the details of this case, the intensity of public perception and social media reactions, and what we might expect as the case moves forward.    Kyla Miller is an attorney in Mayer Brown's employment, litigation, and counseling practice where she counsels employers in highly sensitive personnel matters. James Hemphill is a trial and appellate lawyer with Graves Dougherty Hearon & Moody where he has practiced First Amendment and media law for more than 30 years. Jeffrey Becker is founder of Swanson, Martin & Bell's entertainment and media law practice group where he helps clients resolve contractual and business disputes. 

Ironically, there is no end in sight for the drama between “It Ends With Us” co-stars Blake Lively and Justin Baldoni. The feud stemming from their fractured working relationship during the film's production and release continues to offer up splashy headlines almost daily. Allegations of sexual harassment and retaliation led to smear campaigns and then further lawsuits claiming defamation, extortion, libel, and more. Can we make sense of their tangle of legal actions? Tracy Brammeier and Kellie Snyder welcome a panel of legal experts including Jeff Becker, James Hemphill, and Kyla Miller to discuss the details of this case, the intensity of public perception and social media reactions, and what we might expect as the case moves forward.    Kyla Miller is an attorney in Mayer Brown's employment, litigation, and counseling practice where she counsels employers in highly sensitive personnel matters. James Hemphill is a trial and appellate lawyer with Graves Dougherty Hearon & Moody where he has practiced First Amendment and media law for more than 30 years. Jeffrey Becker is founder of Swanson, Martin & Bell's entertainment and media law practice group where he helps clients resolve contractual and business disputes.  Learn more about your ad choices. Visit megaphone.fm/adchoices

The STRANGE Disappearance of Brandon SwansonBecome a supporter of this podcast: https://www.spreaker.com/podcast/missing-persons-mysteries--5624803/support.

 This week we delve into the fascinating world of bee communities in disturbed forests with Dr. Graham Frank, a recent PhD graduate from Oregon State University.  Dr. Frank shares key insights about how bee communities are influenced by different types of disturbances, and what this means for forest management. Frank, G.S., Rivers, J.W., Verschuyl, J., Best, L.R., Betts, M.G., Kroll, A.J., Swanson, M.E. and Krawchuk, M.A., 2025. Comparison of Early Seral Forest Bee Communities Following Clearcutting or Wildfire Depends on Stand Age and Nesting Guild. Journal of Forestry, pp.1-45. Link: https://link.springer.com/article/10.1007/s44392-025-00016-1

Life has a way of leading us down paths we never expected—sometimes through joy, but often through deep loss. An unexpected event can open doors to purpose, not only helping others but also shaping our own journey in ways we never imagined. This was the case for Michelle Swanson, who, after losing her husband to colorectal cancer, found herself committed to raising awareness and ensuring that no one has to face a diagnosis alone. Today, we're diving into the lessons and discoveries that come through grief, exploring how we can gain perspective, find purpose, and better prepare for the unexpected moments that inevitably shape our lives. You can reach Michelle at mlswanson22@gmail.com or on LinkedIn. Make sure you're getting all our podcast updates and articles! Get them here: https://goalsforyourlife.com/newsletter Resources with tools and guidance for mid-career individuals, professionals & those at the halftime of life seeking growth and fulfillment: http://HalftimeSuccess.com #grief #mentalhealthawareness #mentalhealthadvocate #childgrief #complicatedgrief CHAPTERS: 00:00 - Introduction 01:59 - Michelle Swanson, Grief Journey 05:37 - Emotional Challenges of Grief 09:13 - Coping with Stepfather's Death 12:56 - Ripple Effects of Loss 18:20 - Professional Grief Experience 22:10 - Frustration as a Teacher 23:42 - Financial Preparation for Loss 27:48 - Importance of Life Insurance 31:10 - Updating Your Trust 33:15 - Honoring Loved Ones 37:53 - Advice for Navigating Loss 42:14 - Supporting Someone in Grief 43:31 - Contacting Michelle 48:30 - Podcast Sponsorship Quick recap Michelle shared her personal experience of losing her husband to cancer and her commitment to raising awareness and ensuring no one faces a diagnosis alone. She discussed the challenges of dealing with grief and loss, the importance of self-care and support, and the need for emotional preparedness for life's uncertainties. Michelle emphasized the importance of building a new foundation and version of oneself after a significant loss, and encouraged people to reach out to her for support. Next steps • Listeners to review their life insurance policies and ensure adequate coverage. • Couples to have open discussions about finances, wills, and end-of-life wishes. • Individuals going through grief to seek help and support from friends, family, or professionals. • Listeners to ensure both partners' names are on important bills and accounts. • Individuals to create living wills and discuss future plans with loved ones. • People supporting grieving friends to be patient and understanding if they withdraw temporarily. • Listeners to practice articulating their feelings and fears to trusted individuals.

Sometimes, home is where you need to be. After beginning his college career with two seasons at Texas, former Brophy Prep star Zac Swanson returned back to the Valley and transferred to Arizona State. He soon had his love of the game reignited and became a key part of ASU's defensive line as the Sun Devils made their march to the Big 12 crown. He'll once again be a critical part of the Devils' defense in the trenches in 2025. On this episode, Zac and I discuss his year back in the Valley, how he made the switch from futbol to football, his growth in the trenches, the program culture, the power of a pita, and much more

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

When this week's returning guest, bass player/musician Dan Bonebrake (The Lightworkers, Dashboard Confessional, The Enablers...etc) was discovering punk rock in the late 80s, he was already well on his way to becoming a 'player' in his own right. Costa Mesa, California band Big Drill Car and their 1989 debut 'Album Type Thing' (or CD/Tape Type Thing depending on the format) - with its concise, catchy songs and fiercely tight playing - was right up his musical alley. Turn it up!! Songs discussed in this episode: I Don't Mind (Buzzcocks cover) - Big Drill Car; Loaded Words - Vacant Andys; Surfing With the Alien - Joe Satriani; YYZ - Rush; New Rose - The Damned; Janie Jones - The Clash; I'm The One - The Descendents; Surrender (Cheap Trick cover) - Big Drill Car; All The Same - Quit; 16 Lines - Big Drill Car; With The Quickness - Bad Brains; Clamato #11, No Need - Big Drill Car; Atomic Punk - Van Halen; Brody, In Green Fields, Diamond Earrings, Reform Before, Head On, Swanson, About Us, A Take Away - Big Drill Car; Incel - Cori Elba; In Time - The Enablers

Transforming How We Work: Rethinking Operating Models with Jen from Talk Point Advisory Group In this thought-provoking conversation, I sat down with Jen from Talk Point Advisory Group, a boutique consulting firm that helps organizations reimagine and revitalize how they operate. We dove deep into the often-overlooked world of operating models — the blueprint behind how work gets done — and why companies need to stop letting these frameworks evolve by default. Rethinking How Work Gets Done Jen and I explored how an organization's operating model influences everything from decision-making to resource allocation. She shared powerful insights about making these models more intentional, especially when “invisible rules” — embodied by figures like the mythical “Beth” who holds power without a title — shape how teams function. I emphasized that when organizations fail to design and adapt their operating models, they often become the next cautionary tale — a statistic in the high failure rate of businesses unable to pivot in a changing market. Legacy Systems vs. the Digital Future Too often, companies bring in top talent with high hopes but then box them into outdated systems. Jen and I discussed how legacy organizations must shift from rigid, project-based structures to nimble, product-focused approaches. This isn't just about upgrading systems — it's about transforming culture, developing new skill sets, and staying laser-focused on customer experience. Because in this fast-moving digital age, survival depends on relevance. Breaking Down Silos: A Lesson from 3M We've all seen the damage siloed thinking can do. I shared how industrial-age approaches, like those once used by GM, keep innovation locked behind walls. Jen illustrated how companies like 3M broke free — giving employees space to experiment, leading to inventions like the Post-it Note. This isn't just a story about sticky paper; it's a testament to the power of cross-functional freedom and creative autonomy. Collaboration That Fuels Innovation Jen highlighted the power of horizontal collaboration in successful product teams. Drawing inspiration from NASA's Apollo 13 mission and our everyday digital tools, she emphasized how solutions to complex problems emerge when different disciplines truly work together — not in silos, but side-by-side. The Overlooked Power of Marketing In one of my favorite moments, I admitted I wish I had focused more on marketing in college — it's that essential. Jen and I talked about why marketing isn't just a department, it's a growth engine. When accounting and marketing speak the same language, businesses gain the insight to fuel smart investments and sustainable expansion — especially during challenging times like inflation or global uncertainty. Culture Drives Everything Culture isn't just a buzzword — it's the soul of your organization. I reflected on transforming a healthcare organization by simply listening and responding to what our people needed. Jen and I agreed: when organizations clarify decision-making and empower their teams, magic happens. Engagement rises, turnover drops, and performance soars. Fixing the Customer Experience (for Real) Improving customer experience isn't a quick fix — it requires rooting out the hidden obstacles: tech inefficiencies, outdated processes, and — you guessed it — silos. Jen walked us through how her team helps organizations simplify, streamline, and finally push past the 75% “stuck” point where so many give up. We wrapped up by underscoring the need for persistent effort and aligned support, and I encouraged our listeners to connect with Jen and the team at Talk Point Advisory Group for guidance. Ready to Rethink Your Operating Model? If you're ready to stop leaving your organization's performance to chance, this episode is a must-listen. Connect with Jen and the Talk Point team to start the conversation and unlock the full potential of your organization. Website:  https://www.tuckpoint.com/ LinkedIn:  https://www.linkedin.com/in/jgswanson/  

Meet Nation Member Stephen Swanson #RunTJM Weekly Strava Champions Most Miles:Marquis Cox: 294.4 Miles Most Time Runing: Marquis Cox 36:55:48 Most Vert: Erik Koenig 15,528 Sign up for theTen Junk Miles races here: https://www.tenjunkmilesracing.com   Join the Official Podcast Group: https://www.facebook.com/groups/1057521258604634   Support the show via Patreon here: https://www.patreon.com/tenjunkmiles   Website: http://www.tenjunkmiles.com/   Patreon: https://www.patreon.com/tenjunkmiles   Twitter: https://twitter.com/tenjunkmiles   Instagram: https://www.instagram.com/tenjunkmiles/   Facebook: https://www.facebook.com/TenJunkMiles/

On November 16th, 1981, 53-year-old Priscilla Dinkel and her 7-year-old granddaughter Danelle Lietz were murdered at The Swanson Motel in Dickinson, North Dakota. The case went cold until 1991, when local law enforcement utilized an FBI profile to identify the killer. Join Mike and Gibby as they discuss the Swanson motel murders. The police followed leads down into Texas and even looked at Henry Lee Lucas as a possible suspect. Then, in 1991, authorities began looking at a 48-year-old named William Reager who fit the FBI profile. Reager was a drifter who worked as a truck driver and a carnival employee. You can help support the show at patreon.com/truecrimeallthetimeVisit the show's website at truecrimeallthetime.com for contact, merchandise, and donation informationAn Emash Digital productionSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.