Podcasts about Taste

Is everything getting worse? Well, yes! Julia and Nick break down enshittification, planned obsolescence, and the long history of things being made worse on purpose. From disposable culture to Facebook AI slop, they break down how we've all been conditioned to waste our time and money while being trained to expect basically nothing in return. Digressions include the implications of boyfriends entering the girls' rag hang unannounced, a brief stay in frog paradise, and the AI fridge that watches your baby. This episode was produced by Julia Hava and Kylie Finnigan and edited by Livi Burdette.  To support the podcast on Patreon and access 50+ bonus episodes, mediasodes, and more, visit patreon.com/binchtopia and become a patron today. SOURCES Enshittification by Cory Doctorow How the Deadly 1918 Flu Pandemic Brought Dixie Cups to Easton  Made to Break: Technology and Obsolescence in America by Giles Slade  OFFICIALS EXPLAIN WAR SAVINGS PLAN; McAdoo and Vanderlip Open $2,000,000,000 Campaign at "Frugality Dinner." DIRECTORS THEIR GUESTS Speakers Predict National Response to the Appeals of These Patriotic Business Leaders.  Pierre Bourdieu, Distinction, A Social Critique on the Judgement of Taste, 1984  Prospect Theory: An Analysis of Decision under Risk  Pushbutton Magic - 1948  The Age of Enshittification  The Waste Makers  Toward a Throw-Away Culture. Consumerism, 'Style Obsolescence' and Cultural Theory in the 1950s and 1960s  Understaffing as a form of enshittification  1956 Frigidaire Refrigerator ice box Commercial 

We wanted to give you guys all a small example of what we're doing and talking about on Flyways Hunt Club every week! What we've learned a month into Flyways Hunt Club is that there is still a passionate community of waterfowl hunters that are eager to learn, grow, and connect with other hunters! We've seen people exchanging buddy hunts, talking about specific hunting questions, and sharing their success and failures in the field. If you're tired of the social media game and you're looking to be a part of a new kind of waterfowl community, please check out Flyways Hunt Club!   Join Flyways Hunt Club and get 1 month free! Flyways Hunt Club New Waterfowl Film out now! Out West | Waterfowl Hunting in Montana Stay comfortable, dry and warm: First Lite (Code MWF20) Go to OnXHunt to be better prepared for your hunt: OnX Learn more about better ammo: Migra Ammunitions Weatherby Sorix: Weatherby Support Conservation: DU (Code: Flyways) Stop saying "Huh?" with better hearing protection: Soundgear Live Free: Turtlebox Add motion to your spread: Flashback Better Merch: /SHOP

SCRIPTURE -  Psalm 95:3"For the Lord is a great God, and a great King above all gods."REFLECTION -  Sr. KathleenMUSIC -  "Gather Us In" Instrumental- "Taste and See" (Psalm 34) by Chris Muglia- "Stars In Her Skies" by Scott BuckleyNOTES - PRAYER OF LETTING GO To You do I belong, O God, into Your hands I surrender my life. Pour out Your Spirit upon me that I may love You perfectly, and serve You faithfully until my soul rests in You. 

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Navigating the AI Search landscape and advocating for fair traffic for food bloggers with Adam Gallagher from Inspired Taste. ----- Welcome to episode 566 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Adam Gallagher from Inspired Taste. What Food Bloggers Need to Know About AI Search and the Fight for Fair Traffic Adam and Joanne Gallagher have been running Inspired Taste since 2009 — long enough to have lived through every major shift in how Google works, from early SEO best practices to AI Overviews. But what's happening right now feels different, and Adam isn't staying quiet about it. In this episode, Adam and Bjork dig into the current state of search from the perspective of a creator who has spent 15+ years playing by Google's rules — only to watch those rules change in ways that feel fundamentally unfair to creators. This is also a conversation about what comes next — equal parts anxiety and optimism — and what creators can actually do right now to advocate for a more fair and sustainable version of AI-powered search. Three episode takeaways: What AI Overviews are doing to your traffic — Adam breaks down what position zero actually means and how AI Overviews are affecting the gap between impressions and click-through rates. He and Bjork also unpack the strange irony at the heart of the current moment: Google spent years penalizing creators for scaled content, and is now surfacing AI-generated recipes — essentially the definition of scaled content — at the top of search results. Why Adam chose to block AI crawlers from Inspired Taste — Adam shares the reasoning behind his decision to block ChatGPT, Perplexity, and Claude from crawling his site, and why he believes creators have both the right and the responsibility to push back on how their content is being used. What you can do now to improve the future of search for food creators — Adam shares what he believes needs to change in how Google handles AI Mode and AI search results to make them more fair for creators, and why he thinks advocacy could actually move the needle. He also talks about the importance of communicating directly with your audience about what's happening to help them understand why supporting independent creators and seeking out real, tested recipes matters (watch the two Reels linked in the Resources section to see how Adam and Joanne are doing this at Inspired Taste). Resources: Inspired Taste AI Slop Recipes Are Taking Over the Internet — And Thanksgiving Dinner Raptive Pinch of Yum Cloudflare NerdPress The Last Invention Robby Stein Rajan Patel First Instagram Reel about AI Recipes Second Instagram Reel about AI Recipes NBC News: Why AI holiday recipes can't handle the heat Follow Inspired Taste on Instagram and Adam on LinkedIn Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Clariti. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Severin Films co-founder David Gregory joins hosts Josh Olson and Joe Dante to break down five of his favorite movies that Severin has released in special restorations, and five that he wishes Severin could, one day, release! Show Notes: Movies Referenced In This Episode Frightmare (1974) Satan's Slave (1976) An American Werewolf in London (1981) Supervixens (1975) The Night God Screamed (1971) Black Snake (1973) The Seven Minutes (1971) *The Nanny (1965) Delicatessen (1991) Amelie (2001) The Horror of Frankenstein (1970) Lust for a Vampire (1971) Fear in the Night (1972) Blood and Flesh: The Reel Life and Ghastly Death of Al Adamson (2019) Enter the Clones of Bruce (2023) Theatre of Horrors: The Sordid Story of Paris' Grand Guignol (2026) The System of Doctor Goudron a.k.a. The Lunatics (1913) Figures de Cire (1914) Piranha (1978) Shivers (1975) *Dracula vs Frankenstein (1971) Satan's Sadists (1969) Five Bloody Graves (1969) I Spit on Your Corpse (1974) Blow-Out (1981) The Howling (1981) Satan's Mistress (1982) *Bloody Moon (1981) The Texas Chainsaw Massacre (1974) Pieces (1982) Hell of the Living Dead (1980) Dawn of the Dead (1978) El Topo (1970) The Holy Mountain (1973) Santa Sangre (1989) Psycho (1960) *Threads (1984) The Bodyguard (1992) L.A. Story (1981) Dante's Peak (1997) Kess (1969) The Day After (1983) The War Game (1967) The Full Monty (1997) *Blood for Dracula a.k.a. Young Dracula (1974) Flesh for Frankenstein (1973) Bicycle Thief a.k.a. The Bicycle Thieves (1948) The Cook, The Thief, His Wife & Her Lover (1989) Whatever Happened to Baby Jane (1964) Taste of Fear (1961) Diabolique (1955) Brides of Dracula (1960) The Curse of Frankenstein (1957) Horror of Dracula (1958) *Unhinged (1982) Nightmare a.k.a. Nightmares in a Damaged Brain (1981) *Exit the Dragon Enter the Tiger (1976) The Tattoo Connection (1978) Edge of Fury (1978) Fist of Fury II (1977) The Dragon Lives Again a.k.a. Deadly Hands of Kung Fu (1977) Taxi Driver (1976) Jaws (1975) *The Last Shark a.k.a. The Great White (1981) The Inglorious Bastards (1977) Jaws II (1978) They Call Me Bruce (1982) Grizzly (1976) Alien (1979) Terminator (1984) Shocking Dark a.k.a. Terminator II (1989) Aliens (1986) The Evil Dead (1981) Cruel Jaws a.k.a. Jaws 5 (1995) *I Don't Want to Be Born (1975) The Exorcist (1973) Hands of the Ripper (1971) Taste the Blood of Dracula (1970) Doberman (1997) The Doberman Gang (1972) The Most Assassinated Woman in the World (2018) Les Vampires (1915) L'ibis Bleu (1919) The Devils (1971) Hell on Earth: The Desecration and Resurrection of The Devils (2002) Other Notable Items Our Patreon!  The Hollywood Food Coalition David McGillivray Russ Meyer Synapse Film Mike Leigh Peter Greenaway Our Kier-la Janisse and Caelum Vatnsdal podcast episode The Criterion Collection Jimmy Sangster Hammer Films Ralph Bates Virginia Wetherell Joan Collins Amanda Reyes Al Adamson The Grand Guignol Theatre in France Tom Savini The Cinéma français BFI Edgar Allan Poe Jacques Tourneur Maurice Tourneur Barbara Steele David Cronenberg Susan Petrie J. Carrol Naish Lon Chaney Jr. Russ Tamblyn John Carradine Carl Daft Sam Sherman Schlock-O-Rama: The Films of Al Adamson book by David Konow (1998) Laszlo Kovacs Vilmos Zsigmond Ray Dennis Steckler  Harry Novak Variety Gary Graver The Goldman Theatre in Philadelphia John Travolta Tisa Farrow Severin's new show My Fleapit, My Palace Jesús Franco  William Lustig Blue Underground Lina Romay Antonio Mayans Murderous Passions: The Delirious Cinema of Jesus Franco book by Stephen Thrower (2020) Video nasties Margaret Thatcher Lucio Fulci Alejandro Jodorowsky Alan Klein Claudio Argento Dario Argento Marcel Marceau The TLA in Philadelphia Mick Jackson  Barry Hines Ken Loach BBC PBS Udo Kier Paul Morrissey Joe Dallesandro Vittorio De Sica  Andy Warhol Claudio Gizzi Dark Winds TV series (2022- ) Scooby-Doo franchise Peter Cushing Vinegar Syndrome Kino Lorber Bette Davis Seth Holt The Nanny novel by Evelyn Piper (1964) Pamela Franklin William Dix Warner Bros. Don Gronquist Bruce Lee Bruce Li  Bruceploitation The Shaw Brothers Golden Harvest Films Dragon Lee Tso Name Lee Elvis Presley Laurel and Hardy Emanuelle James Bond Quentin Tarantino The New Beverly Cinema The Zapruder film Enzo G. Castellari Universal Pictures Film Ventures International Edward L. Montoro Vic Morrow James Franciscus American International Pictures Joan Collins Ralph Bates Eileen Atkins  Donald Pleasence Hilary Mason Caroline Munro Peter Sasdy Peter Medak Radiance Films Jan Kounen  Jeunet Marc Caro Vincent Cassel Monica Bellucci Polygram Films The Nuart Theatre The Egyptian Theatre Missing Movies organization Paula Maxa Louis Feuillade  Ken Russell TFH Guru Guillermo del Toro Mark Kermode Learn more about your ad choices. Visit megaphone.fm/adchoices

Your tongue might be the most underused tool we have for understanding food quality — and for moving consumer buying power toward regenerative farming. Sherry Hess, culinary professional, nutritionist, and founder of The Flavor Remedy, makes the case that taste is not a nice-to-have. It is a powerful biological signal, and the food processing industry has understood this far longer than we have.We go deep on the five tastes — salty, sweet, sour, bitter, and umami — and on why ultra-processed food has been so effective at training us toward intense sweetness while stripping out complexity. Sherry argues that bitterness isn't a flaw to engineer out; it's the missing piece tied to polyphenols, antioxidants, detoxification, glucose metabolism, and satiety. The good news: chefs already know how to balance bitter with umami, fat, protein, and spice. We don't all need to go to culinary school — we just need to borrow a few of their moves.We also take apart the "chocolate steak syndrome": the fitness industry has built an entire pipeline of protein products with steak-level nutrition engineered to taste like chocolate and in doing so, trained a generation to completely ignore what flavour is actually telling them. For investors and brand builders, Sherry has a practical provocation: if a product claiming to be regenerative needs five or six flavourings on the label, it's almost certainly masking the low quality of what's underneathMore topics covered: the five tastes framework and what each signals biologically; why bitter links to immune function, glucose metabolism, and detoxification; how non-nutritive sweeteners disrupt the microbiome.Thoughts? Ideas? Questions? Send us a message!LARIS 2026Latin American Regenerative Investment Summit (Cumbre de Inversiones Regenerativas de América Latina). Be part of the movement that is regenerating the way we learn, invest, and live.Bogotá, ColombiaMay 12 - 14https://regenerativo.org/en/laris/ Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Jay Horwitz sits down with Mets Executive Chef Jason to go behind the scenes of the Citi Field food program — from how new menu items are created to what makes Mets food the best in sports. Chef Jason breaks down the full process, from brainstorming ideas a year in advance to working with local vendors and building out a menu that feeds 40,000 fans every night. They dive into the newest food items at Citi Field, including the cookie and cream egg roll, bulgogi spring rolls, French dip sandwich, cheesecake desserts, and more. Plus, the story behind Mookie Wilson's food stand, the Taste of Queens initiative, and how local restaurants get featured in the ballpark. You'll also hear how fan feedback shapes the menu, how Citi Field continues to evolve its food offerings, and what it takes to maintain a championship-level food program year after year. Learn more about your ad choices. Visit megaphone.fm/adchoices

When it comes to thinking about the future of food, is it possible to re-imagine our individual and collective appetites around what we want it to be? Taste is subjective, sure, but it's also deeply embedded in the land, histories, politics, and sociocultural dynamics we navigate throughout our lives. And as my guest this week, Alicia Kennedy, writes, our tastes are also shaped by how we value (or don't value) ingredients and their own histories.  Alicia is a writer from Long Island. She is the author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, and On Eating: The Making and Unmaking of My Appetites, which is out officially as of today through Hachette. Her newsletter, From the Desk, covers food, culture, politics, and media, and she is launching Tomato Tomato, a literary journal of food writing, in 2026.  Alicia is back on the show today to speak about On Eating, exploring the process of weaving the personal and cultural histories of ingredients through her chapters, the interrogation of early appetites and their influence on her food writing, the dynamics of feminine appetites in food media, and the importance of properly considering the labour of growing and producing food as a way to unpack Western appetites. Resources:  Book: On Eating: The Making and Unmaking of My Appetites From the Desk newsletter Website Tomato Tomato magazine  Instagram: @aliciadkennedy

Dale Gordon DeSena, Founder & CEO, Taste of Atlanta Taste of Atlanta is back with the ultimate food & beverage tasting event this Thursday, Aporil 16th at The Works on the Upper Westside. TasteofAtlanta.com See omnystudio.com/listener for privacy information.

Taste of Life, program baru dari Ray Janson Radio yang menghadirkan beberapa hidangan bermakna bagi tamu yang kami undang. Putri Indahsari Tanjung atau lebih dikenal sebagai Putri Tanjung, seorang Entrepreneur muda yang sudah memulai kiprahnya di umur 15 tahun ini, akan berbagi cerita di balik setiap makanan yang sudah kami sajikan. Tonton video selengkapnya di #RayJansonRadioEnjoy the show!Instagram:Putri Tanjung https://www.instagram.com/putri_tanjung/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #PutriTanjung #TasteofLife #Entrepreneur

Descended from Foss the Archer and Garth Greenhand, the Fossoways have a presence throughout history starting with the First Men all the way through to ASOIAF. They feature characters all over the spectrum: heroic Raymun who fought for Dunk and founded a new branch… and poisonous Ser Derrick, the Bad Apple, one of the Band of Nine who fought with Maelys the Monstrous Blackfyre. From Red to Green to Brown, it's a house as delicious as it is punny. Shirts -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠ ⁠⁠historyofwesteros.threadless.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HoW Audience Survey - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠bit.ly/howsurvey⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bonus Eps & More -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ patreon.com/historyofwesteros⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.historyofwesteros.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Intro/Maps - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠klaradox.de⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook Group -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ bit.ly/howfb⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Discord -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ bit.ly/howdiscord⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nina - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠goodqueenaly.tumblr.com/⁠⁠⁠⁠⁠

Check out host Bidemi Ologunde's new show: The Work Ethic Podcast, available on Spotify and Apple Podcasts.Email: bidemiologunde@gmail.comIn this episode from The Work Ethic Podcast, host Bidemi Ologunde explores five human skills AI can't fake and asks a timely question: now that AI can draft, summarize, and automate so much, what becomes even more valuable because AI exists? What separates people who merely use AI from those who truly stand out? Why are communication, judgment, leadership, empathy, and taste becoming such critical advantages for students, creators, operators, managers, and builders? Bidemi breaks down practical systems, real-life examples, and a healthier path to sustainable excellence that is not tied to hustle culture. Listeners will also get this week's challenge: intentionally add a human layer to one AI-assisted task each day and share what changed inside the show's private WhatsApp Community.Sponsors and partners:Promeed: 100% mulberry silk pillowcases and bedding that feel incredibly soft, stay breathable, and are naturally gentle on hair and skin.SurviveX: professional-grade FSA/HSA eligible first aid and preparedness kits designed in Virginia, USA and produced in an FDA-registered facility.Alison US CA: Alison is the world's largest free online learning and skills-training platform, helping more than 50 million learners in 193+ countries build career-ready skills with 6,000+ free courses, certificates, and diplomas.eSign (iOS only): eSign is a clean, privacy-first document-signing app that works entirely on your device, letting you sign PDFs, DOCX files, images, and scans, edit and assemble pages, and export crisp 300 DPI PDFs in seconds, without accounts, cloud uploads, or compromising sensitive documents.Support the show

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

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

Set the context for a joyful, exuberant day with a short, powerful message from Sadhguru. Explore a range of subjects with Sadhguru, discover how every aspect of life can be a stepping stone, and learn to make the most of the potential that a human being embodies.  Conscious Planet: ⁠⁠⁠⁠https://www.consciousplanet.org⁠⁠⁠⁠ Sadhguru App (Download): ⁠⁠⁠⁠https://onelink.to/sadhguru__app⁠⁠⁠⁠ Official Sadhguru Website: ⁠⁠⁠⁠https://isha.sadhguru.org⁠⁠⁠⁠ Sadhguru Exclusive: ⁠⁠⁠⁠https://isha.sadhguru.org/in/en/sadhguru-exclusive⁠⁠⁠⁠ Inner Engineering Link: isha.co/ieo-podcast Yogi, mystic and visionary, Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times. Learn more about your ad choices. Visit megaphone.fm/adchoices

Journalist and cookbook author Anna Hezel returns to the show to talk ⁠Party Tricks⁠, her new cookbook built around 50 recipes for elevated snacking and relaxed hosting. Anna was a senior editor at TASTE as well as a cohost of this very show before working at Epicurious and cofounding the independent food publication ⁠Best Food Blog⁠. We dig in to her philosophy behind the art of the snack-forward meal, and why a well-stocked freezer might be the real secret to throwing a great party. Also on the show we catch up with Jaya Saxena to hear about a new publication, ⁠Ravenous⁠, she's launching with several former Eater editors. We hear about the mission and a few of the stories they are working on. Subscribe to This Is TASTE: ⁠⁠⁠Apple Podcasts⁠⁠⁠, ⁠⁠⁠Spotify⁠⁠⁠, ⁠⁠⁠YouTube⁠⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of Eat. Talk. Repeat.

SHOW #1679 Circle of Taste, Circle of Sin, and Expertise from Experts

If something in pop culture — a movie, a TV show, a song or viral content — is especially popular, how does that change your eagerness to engage with it and be part of the conversation? Atlantic contributing writer Anna Holmes considers herself someone who avoids pop culture particularly popular in the present, like 'The Pitt,' and she's not alone. Holmes discusses her reporting in her recent Atlantic article, "The People Who Shun Super-Popular Pop Culture," and listeners share the culture they've avoided due to its popularity. Image by Jaque Silva/NurPhoto via Getty Images

Send us Fan MailWelcome to the greatest week in golf! The boys are back for Episode 373 of the Chasing Daylight Podcast to celebrate the 2026 Masters. From breaking down the top storylines to testing our Augusta National knowledge, we are covering everything that makes this tradition unlike any other. Plus, we finally got our Taste of the Masters package (take that, UPS!) and we're giving away some epic gear. In this episode, we cover:The Top Storylines: We review AI's top 5 stories, including Rory McIlroy defending his title, Patrick Reed's return, and Tiger Woods missing out. Masters Picks: The crew locks in their picks to win the Green Jacket, featuring names like Justin Rose, Jordan Spieth, and Jake Knapp. Augusta Trivia: We test our knowledge on the Champions Dinner, caddie jumpsuits, and the highest scores ever recorded on a single hole. Taste of the Masters: We break down the legendary spread, including the famous pimento cheese and egg salad sandwiches. Weekend Golf Recaps: Joe details his struggles and lost golf balls, while Matt talks about his rounds at Paiute and TPC Vegas. Apparel Hot Takes: We discuss Jason Day's wild Malbon bird-watching vest and the Travis Mathew Masters shoe drop. Giveaways: We draw the winners for the limited 1-of-100 Garson jumpsuit grip, the Sunday Swagger hat, and the HittinGreens Masters drop hat!SUBSCRIBE TO CDP PREMIUM: https://www.buzzsprout.com/1871697/subscribeSpecial thanks to our show sponsor:

Shane Riffle, CEO of the Brainerd Family YMCA, joins us to recap the success of the 2026 Taste of the Lakes event and the impact it continues to have on the community. Shane also highlights Healthy Kids Day coming on April 18th at the Y. Plus, with summer right around the corner, he shares details on seasonal programming and how families can get signed up for youth activities, camps, and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is a fully organic future in agriculture possible or even affordable, or are there limits to how far we can go? Why has biodynamics thrived in wine when many of its founder's ideas were rejected in medicine and education? How much of what you enjoy in wine comes from what's in the glass versus your mental perception of what you're drinking? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alan Ramey, author of Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Alan Ramey's terrific new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What real-world vineyard challenges force growers to abandon organic practices despite their intentions? Can organic treatments like copper create unintended long-term harm? Why is it difficult to apply a single organic farming standard across vastly different climates and growing conditions? What did the Sri Lanka fertilizer ban reveal about the risks of transitioning to organic agriculture too quickly? Why has organic wine struggled to gain traction with consumers compared to organic food? How do certification labels function as signals of trust for consumers? How does the philosophical origin of biodynamics differ from more modern approaches to farming? Why do biodynamic practices persist in wine despite limited scientific evidence supporting measurable differences in outcomes? How are climate change pressures forcing winemakers to rethink some traditional practices? Why does climate change create greater vintage variability? How much does price shape our perception of wine quality   About Alan Ramey Alan Ramey comes from a vintner family in the Sonoma/Napa area north of San Francisco, California. He is currently co-president of the family winery, Ramey Wine Cellars. He learned wine making as an apprentice to his father, one of the most famous winemakers in the US, and has also studied wine making and apprenticed in Chile and France, including harvests at Veramonte in Casablanca and Méo-Camuzet in Burgundy. While studying for his MBA at Cambridge University he was selected to join the blind wine tasting team, competing around Europe. He is a board member for the California Wine Institute and is active in the wine community. Alan was on his high school and college debate teams and during his study abroad year at Oxford he won the 'best new debater of the year' competition.         To learn more, visit https://www.nataliemaclean.com/384.  

Chef Kwame Onwuachi is a revolutionary culinary artist, an award-winning author, and a visionary restaurateur who is boldly redefining the landscape of modern American cuisine with a global perspective rooted in his Nigerian, Caribbean, and Creole heritage. From launching a catering company from the trunk of his car to earning a James Beard Award and opening nationally celebrated restaurants like Tatiana and the upcoming Maroon, Kwame is an unstoppable force constantly pushing boundaries and elevating Black foodways on the global stage.Takeaways:Leaving a Place Better Than You Found It: His "why" is deeply rooted in a commitment to societal impact, aiming to leave every space and community in a better condition than he found it.Teamwork Multiplies Success: Relying on a strong team allows for concentrated work and multiplies effective hours, demonstrating that leadership involves knowing when to be the quarterback, coach, or water boy.Vulnerability in Storytelling: Sharing his full journey, including obstacles and vulnerabilities, is crucial for connecting with others and highlighting that true defining moments come from how one responds to challenges.Spice vs. Spicy: Kwame clarifies that "spice" refers to flavor additives that radiate taste, not just heat, and can be balanced like instruments in a symphony to create complex flavor profiles.Sound Bytes:"The times that I am working, they're very concentrated and it's more like, you know, I have a team and I would say I'm sometimes I'm the quarterback and sometimes I'm the coach and sometimes I'm the water boy.""It's not what happens to them. It's how they get back up. It's how they respond to it. Cause that's what you're really in control of.""The heat doesn't have to be the driving force. It's like a symphony almost, you know, every instrument has a role in creating this beautiful sound."Connect & Discover Chef Kwame:Instagram: @chefkwameonwuachiWebsite: kwameonwuachi.comFacebook: @ChefkwameRestaurant: MaroonBook: Notes from a Young Black Chef

Mark 9:1-13. In the transfiguration of Jesus, we have a glimpse of things to come, thanks to the resurrection of Jesus from the dead.

Gabe Miller

On this episode of Black Wall Street Today, guest host Brian Owens, program director at Black BRAND, sits down with the "ancestor's answer" to entrepreneurship: Shanita Bennett, the visionary behind the luxury catering brand Savor in Style. The journey to culinary excellence is "generations deep" for Bennett. Inspired by her grandmother's kitchen bakery and her great-grandfather's catering business, Shanita eventually combined her years of professional restaurant management experience with a spiritual calling to launch her own brand. Today, she operates a true family powerhouse, often collaborating with her mother, an event planner, and her daughter, a mobile bartender, to execute seamless events. Savor in Style is far more than a meal service; it is an elevated experience where the food tells a "story". Owens describes her presentation as a "piece of museum art," featuring meticulously pressed linens, fresh roses, and tiered displays that utilize height for a "grand presentation". Bennett's obsession with detail is unmatched—she even matches food label cards to the event's invitations to ensure every element of the "culinary toast" is synchronized. A cornerstone of Bennett's philosophy is radical inclusivity. As a long-time pescatarian, she understands the frustration of being "overlooked" at upscale events. She prides herself on offering high-level variety for vegans and those with strict dietary requirements, using herbs, spices, and butter alternatives to ensure dishes like collard greens and cabbage are flavorful for everyone. Whether it is a private dinner for two on an oceanfront balcony or a wedding for over 250 guests, her team brings the same "spirit of excellence" to every plate. Her impact extends beyond events into the daily lives of her clients through custom meal prep. Serving everyone from blue-collar workers to medical doctors, she provides convenience and health-focused options that have even helped clients regulate their blood pressure. Bennett's path to success was forged through incredible resilience. She shares the powerful revelation that she once "catered in prison" using only a microwave, a testament to the "tough skin" and determination required of an entrepreneur. Now home for 12 years and managing a five-star business, she encourages aspiring entrepreneurs to trust their higher power and nurture their reputation. For those ready to **"Savor the Style and Taste the Difference,"** Shanita guides her clients through every step of the process, from selecting the perfect cocktail hour appetizers to designing the final dessert course. As the episode concludes, Owens reminds listeners that whether by plane, train, or automobile, Savor in Style is ready to bring a high level of class to any event.#BlackWallStreetToday #EntrepreneurJourney #FromPrisonToSuccess #WomenInBusiness #BlackOwnedBusiness #LuxuryCatering #FoodEntrepreneur #StartupStory #Resilience #BusinessSuccess #CateringBusiness #ChefLife #EntrepreneurMindset #FamilyBusiness #WealthBuilding #Inspiration #BusinessGrowth #HustleAndMotivate #SuccessStory #HospitalityIndustry luxury catering business, from prison to entrepreneur, Shanita Bennett story, Black entrepreneurship success, catering empire journey, women entrepreneurs in hospitality, family owned catering business, upscale event catering, food presentation art, resilience in business, starting a catering company, high end catering services, Black business spotlight, entrepreneurial comeback story, meal prep business success, hospitality business growth, generational entrepreneurship, building a food brand, premium catering experience, business motivation

(00:00-33:55) Awaiting response from Joe. Looking at next week for 'Navy Caps on the Road' on The Point and The Arch. Three hour QFTA yesterday. Live swiping. Take that, Gary Cohen. Response rate on the apps. Standing up for the shorts. Weeble Wobbles. Michigan/Arizona over under. Brad Underwood talking about his matchup with UConn. Big enough to eat hay and pull a wagon. Most overplayed song of the last year. How do Mizzou fans feel about Illinois in the Final 4? Load up the hate lines.(34:03-56:09) The song that's taking over the St. Louis area. Chairman is David Harbour and Jackson is Jason Bateman. The cheery outlook on Reddit. Borscht. What would Jackson give up for a Mizzou FInal Four. Craig Carton's not happy on WFAN. Buh bye Francisco Lindor. Frank The Tank from Barstool lost it when the Cards walked off the Mets on Wednesday. Todd Zeile taking some shrapnel. Live from Martin's hotel room in Queens. Sup, doubters?(56:19-1:03:52) Pozo starting makes us randy. See, we're just like Queens. Lil Astoria. Tell me again what a PAWG is.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

HOUR 3: La Tiara taco shells are BACK! (& they taste the same!) They will be on store shelves soon. full 2300 Fri, 03 Apr 2026 21:00:00 +0000 d6v3W1la1TGN7Re9BHwAeocygWRtdIXI news The Dana & Parks Podcast news HOUR 3: La Tiara taco shells are BACK! (& they taste the same!) They will be on store shelves soon. You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News False

The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica's Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary tourism, a story set against the smoky skies of northern Thailand, Camille asks what it means to travel, to look for meaning, and to eat ethically. In conversation with Alyssa, Camille talks about how the haze shapes her story, reflects on the politics of culinary tourism, and shows how food can become a small anchor in times of crisis. “Chiang Mai 2015” was published in the Spring 2025 issue of Gastronomica (25.1) and is available online here. Camille Bégin is the author of Taste of the Nation: The New Deal Search for America's Food (University of Illinois Press, 2016). Her personal essays have appeared in Gastronomica, Adelaide Magazine, and the scientific journal, Brain. She is currently writing a food memoir called Crumbs: A Trail of Taste and Illness. Website here Alyssa A. L. James is an anthropologist and postdoctoral scholar at the USC Society of Fellows. Her current book project, Revival Grounds, examines coffee, heritage, and temporality in Martinique. Learn more here Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica's Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary tourism, a story set against the smoky skies of northern Thailand, Camille asks what it means to travel, to look for meaning, and to eat ethically. In conversation with Alyssa, Camille talks about how the haze shapes her story, reflects on the politics of culinary tourism, and shows how food can become a small anchor in times of crisis. “Chiang Mai 2015” was published in the Spring 2025 issue of Gastronomica (25.1) and is available online here. Camille Bégin is the author of Taste of the Nation: The New Deal Search for America's Food (University of Illinois Press, 2016). Her personal essays have appeared in Gastronomica, Adelaide Magazine, and the scientific journal, Brain. She is currently writing a food memoir called Crumbs: A Trail of Taste and Illness. Website here Alyssa A. L. James is an anthropologist and postdoctoral scholar at the USC Society of Fellows. Her current book project, Revival Grounds, examines coffee, heritage, and temporality in Martinique. Learn more here Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/southeast-asian-studies

The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica's Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary tourism, a story set against the smoky skies of northern Thailand, Camille asks what it means to travel, to look for meaning, and to eat ethically. In conversation with Alyssa, Camille talks about how the haze shapes her story, reflects on the politics of culinary tourism, and shows how food can become a small anchor in times of crisis. “Chiang Mai 2015” was published in the Spring 2025 issue of Gastronomica (25.1) and is available online here. Camille Bégin is the author of Taste of the Nation: The New Deal Search for America's Food (University of Illinois Press, 2016). Her personal essays have appeared in Gastronomica, Adelaide Magazine, and the scientific journal, Brain. She is currently writing a food memoir called Crumbs: A Trail of Taste and Illness. Website here Alyssa A. L. James is an anthropologist and postdoctoral scholar at the USC Society of Fellows. Her current book project, Revival Grounds, examines coffee, heritage, and temporality in Martinique. Learn more here Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica's Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary tourism, a story set against the smoky skies of northern Thailand, Camille asks what it means to travel, to look for meaning, and to eat ethically. In conversation with Alyssa, Camille talks about how the haze shapes her story, reflects on the politics of culinary tourism, and shows how food can become a small anchor in times of crisis. “Chiang Mai 2015” was published in the Spring 2025 issue of Gastronomica (25.1) and is available online here. Camille Bégin is the author of Taste of the Nation: The New Deal Search for America's Food (University of Illinois Press, 2016). Her personal essays have appeared in Gastronomica, Adelaide Magazine, and the scientific journal, Brain. She is currently writing a food memoir called Crumbs: A Trail of Taste and Illness. Website here Alyssa A. L. James is an anthropologist and postdoctoral scholar at the USC Society of Fellows. Her current book project, Revival Grounds, examines coffee, heritage, and temporality in Martinique. Learn more here Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Good Vibe Tribe: South Shore YMCA Taste of the South Shore full 341 Thu, 02 Apr 2026 12:43:30 +0000 cmQW3MDImf3tnuvlHYctT89HeYLzy3M6 latest,wbmx,society & culture Karson & Kennedy latest,wbmx,society & culture Good Vibe Tribe: South Shore YMCA Taste of the South Shore Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting

How do you actually become a successful long-term creator? Chase Reeves, a multi-talented creator ranging from musician to designer to coach, joins Nathan Barry to explore the unexpected ingredients for long-term success. Chase unpacks his unique journey, from pirated Photoshop to crafting captivating content, revealing how developing "taste" isn't just about technical skills, but a deep, soulful curiosity. This episode takes a dive into the critical balance between external validation and internal drive, why "actual" people connect with authenticity, and how embracing a little chaos might just be the secret sauce for innovation and genuine impact. Get ready to rethink how you approach your craft and cultivate a career that truly resonates.Timestamps:00:00 Introduction02:18 Intentionality and the exploration of feeling05:37 How Chase developed taste and his approach to making things09:24 The internet rewards performance, not integration12:54 How to sustain long-term growth and avoid burnout16:53 Connecting with your audience and understanding their needs20:47 Being playful and holding things loosely24:00 How small groups and men's work create healing through witness27:31 The cure for addiction is intimacy31:05 The difference between feeling good and being good34:10 The role of curiosity in building taste37:25 How to make a living while pursuing creative passions41:40 The power of saying "no" to opportunities44:25 Why creators need to protect their mental health47:20 Finding your unique voice in a crowded world50:10 Building a sustainable creative practice01:10:02 Embracing discomfort as a path to innovation01:20:30 Final thoughts on being a successful long-term creatorIf you enjoyed this episode, please like and subscribe, share it with your friends, and leave a review. I read every single one.Learn more about the podcast: https://nathanbarry.com/showFollow Nathan:Instagram: https://www.instagram.com/nathanbarryLinkedIn: https://www.linkedin.com/in/nathanbarryX: https://twitter.com/nathanbarryYouTube: https://www.youtube.com/@thenathanbarryshowWebsite: https://nathanbarry.comKit: https://kit.comFollow Chase:Instagram: https://www.instagram.com/chasewreevesYouTube: https://www.youtube.com/@chasereevesWebsite: https://chasereeves.coLinkedIn: https://www.linkedin.com/in/chasereevesFeatured in this episode:Kit: https://www.kit.comTroubadour: https://www.troubadourgoods.comRedwood Outdoor Sauna: https://www.redwoodoutdoors.com/Cold Plunge: https://thecoldplunge.com/Wandered: https://www.wandrd.com/Pact: https://pact.com/Studio Neat: https://www.studioneat.com/Highlights:01:51 – Musicians to content creators is an underused path06:26 – Your nervous system matters in business09:03 – Taste is higher than capabilities in the beginning12:00 – Make something that's an exact copy15:18 – Deep sense of insecurity fuels learning19:50 – The internet rewards performance, not integration27:31 – The cure for addiction is intimacy 

Why Dez is the worst driver at KS95, Taste of the Twins recap, Wes has a scary situation, Trending, There I Said It, Blind Rankings and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Has your pursuit of food freedom has turned into a chaotic free for all that leaves you feeling more sluggish than supported? Many assume intuitive eating means eating whatever sounds good in the moment. Taste becomes the only guide. That idea often leads to confusion, especially for those trying to step away from diet culture and follow a non diet approach. In this episode, we explore what eating intuitively really looks like in practice. It is a blend of internal cues, emotions, and rational thought. When those three work together, you begin to build body intuition and a deeper sense of body respect. We talk about how mindful eating plays a role in this process and why it takes time to develop. You will hear how this approach creates space for both satisfaction and nourishing meals, without turning food into a new set of rules. This conversation focuses on: How gentle nutrition fits into this process without turning it into strict rules The role of nutrient dense foods in creating meals that support your energy and digestion How to balance cravings with awareness instead of relying on taste alone Ways to recognize patterns in your eating habits and body responses How emotional eating support helps you better understand your relationship with food Food neutrality becomes easier when you remove judgment and allow yourself to experiment. Over time, you stop labeling foods as good or bad and start making decisions based on what your body actually needs. Rebuilding trust with your body can feel challenging. This episode offers a grounded way to approach this work without turning it into another rigid system   Let's rebrand wellness together! Elizabeth, Tara & Maria   Join the retreat! Save your seat and give yourself the space to pause, breathe, and welcome the new season with intention: https://www.eventbrite.com/e/inhale-a-spring-retreat-for-women-craving-space-and-connection-tickets-1984557628289?aff=oddtdtcreator  Connect with us! The Ultimate Self Care Planner: https://elizabethharrisnutrition.ck.page/9e817ab37e Elizabeth Harris, MS, RDN, LDN FB: Health and Healing with Intuitive Eating community https://www.facebook.com/groups/healthandhealingwithintuitiveeating Instagram: https://www.instagram.com/ElizabethHarrisNutrition Take the free quiz, What Type of Eater Are You?: https://elizabethharrisnutrition.com/quiz Stay on track with your health goals, and receive exclusive access to offers and events when you sign up for my newsletter: elizabethharrisnutrition.com/#email  Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: https://www.instagram.com/tara_de_leon_fitness Join Tara's Newsletter: www.taradeleonfitness.com/connect Maria Winters, LCPC, NCC Instagram: https://www.instagram.com/coaching_therapist/ FB: https://www.facebook.com/MWcoachingtherapy Website: www.thecoachingtherapist.com Connect with our sponsors:   If you want to start a podcast or grow your existing one, visit julianabarbati.com and let them know we sent you!   Episodes mentioned: Episode 94 - How Much Protein Do Women in Midlife Really Need? https://podcasts.apple.com/us/podcast/94-intuitive-eating-turns-into-intuitive-living-and/id1651744916?i=1000662482834

Part 1 of a 2 part series. What's better for a brisk, sunny 1st of April than taking a great big look back at music we featured in the respective “best-of-year-in-review” St. John's Picks episodes from 2019-2025? Definitely not another backwards episode. Nope. No sir. Uhuh. Just six years esion tseb eht fo. [editor: who did that?!]   Tracklist (all tracks are playing in reverse)   Track# - Track - Game - System(s) - Composer(s) - From “best-of-year-in-review” episode# (year(s)) - Timestamp   A1) Intro - 00:00:00   01) Funky Radio [In-Game version] - Jet Grind Radio - Dreamcast - B.B. Rights - C1E65a (2020/2021) - 00:02:10   02) Thin Holidays - Rage In Peace - Multiplatform - Peonies - C1R6a (2023) - 00:05:32   03) Sky High - Daytona USA - Saturn - Tanobu Mitsuyoshi and David Leytze - C1E55b (2019) - 00:08:14   04) Signs of Love - Persona IV - PS2 - Shoji Meguro - C1E65a (2020/2021)  - 00:12:47   05) Suitcase - Stray - Multiplatform - Yann Van der Cruyssen - C1R6a (2023) - 00:15:40   06) The Beginning - Vampire Survivors - Multiplatform - William Davies, elrond504, PlayOnLoop, Daniela Zandara, Filippo Vicarelli, and/or Lorenzo Floro - C1R6a (2023) - 00:17:46   07) Bonus - Arzette: The Jewel of Faramore - Multiplatform - Button Masher (aka Jake Silverman) - C1R8 (2025) - 00:20:20   08) Results Parade - Check Mii Out Channel - Wii - Kazumi Totaka C1E65a (2020/2021) - 00:22:16   09) Mission 2 - Double Dragon 2 - PC Engine - Hiroyuki Togo - C1E55b (2019) - 00:24:21   10) Club Tigre - Final Vendetta - Multiplatform - C1R7 (2024) - 00:27:23   11) USA Race 2 - Trickstyle - Dreamcast / PC - Richard Beddow - C1E70a (2022) - 00:30:44   12) Gettin' Freaky - Friday Night Funkin / aka Music Battle - iOS / Android - Kawaii Sprite - C1R8 (2025) - 00:33:54   13) Lobby [Monster Seeking Monster] - Jackbox Party Pack 4 - Multiplatform - Andy Poland - C1R8 (2025) - 00:36:40   14) Menu - Fast Fusion - Switch 2 - Bjulin and/or Francisco Cerda - C1R8 (2025) - 00:39:33   15) Endscreen - Final Vendetta - Multiplatform - Futurecast and/or Utah Saints - C1R8 (2025) - 00:42:57   16) Toad's Turnpike - Mario Kart 64 - N64 - Kenta Nagata, Taroh Bandoh, and/or Yoji Inagaki - C1E65a (2020/2021) - 00:45:39   17) Jus' Dance (Sole Channel Mix) - Gran Turismo Sport - PS4 - Mr. V - C1E70a (2022) - 00:48:29   18) Eccentric Detective - Lucid 9 - PC - Breezee - C1R8 (2025) - 00:55:57   19) Disrupted Planets (Map 2) - Super Bomberman 3 - SNES - c: Jun Chikuma / a: Keita Hoshi - C1R6a (2023) - 00:58:45   20) Fonction - n++ - Multiplatform - Broca - C1E65a (2020/2021) - 01:04:41   21) [SLOW*] Fonction - n++ - Multiplatform - Broca - C1E65a (2020/2021) - 01:11:33 (*= Slowed version from C1E57: “Slow Jams” - April Fool's 2021 episode of slowed down VGM).   22) Stage 2-2 - Ai Chou Aniki - PC Engine - Iwasaki Taku - C1E55b (2019) - 01:21:25   23) Non-Linear Reliance - Blue Reflection: Second Light - Multiplatform - Hayato Asano - C1R8 (2025) - 01:24:12   24) Earth - Lords of Magic - PC - Keith Zizza - C1R8 (2025) - 01:28:15   25) Electrifying Tension - Lucid 9 - PC - Breezee - C1R8 (2025) - 01:32:19   26) Voices of Urdak - DOOM Eternal - Multiplatform - Mick Gordon - C1E65a (2020/2021) - 01:34:57   27) The Icon of Sin - DOOM Eternal - Multiplatform - Mick Gordon - C1E70a (2022) - 01:41:04   28) Mission 6 - Double Dragon 2 - PC Engine - Hiroyuki Togo - C1E55b (2019) - 01:46:27   29) Snif City - Paper Mario: The Origami King - Switch - Shoh Marakami, Yoshiaki Kimura, Hiroki Moishita, and/or Fumihiro Isobe - C1E65a (2020/2021) - 01:49:07   30) Stage 1-3 - Ai Chou Aniki - PC Engine - Iwasaki Taku - C1E55b (2019) - 01:52:03   31) Attack the Barbarian - Streets of Rage - Genesis - Yuzu Koshiro - C1R7 (2024) - 01:55:33   32) Firestarter (Instrumental) - WipEout XL - PS1 - The Prodigy - C1R6a (2023) - 01:58:30   33) Jurassic Dope - Contra: The Hard Corps - Genesis - Hiroshi Kobayashi, Akira Sōji, Kenji Miyaoka, Michiru Yamane, Akira Yamaoka, and/or Hirofumi Taniguchi - C1R6a (2023) - 02:03:07   34) Kraft und Licht - n++ - Multiplatform - Len Faki - C1R7 (2024) - 02:06:13   35) Norfair - Super Smash Bros. Ultimate - Switch - c: Hirokazu ("Hip") Tanaka / a: Yuzo Koshiro - C1E65a (2020/2021) - 02:12:56   36) Freak You Out - Vay - Sega CD - Shigeki Sako - C1E70a (2022) - 02:15:27   37) Balom Dungeon - Legend of Zelda: Echoes of Wisdom - Switch / Switch 2 - Masato Ohashi, Manaka Kataoka, Chisaki Hosaka, Reika Nakai, Yuri Goto, Ryotaro Yagi, and/or Azusa Kato - C1R8 (2025) - 02:17:24   38) Forest of Elrond - Wizards and Warriors - NES - David Wise - C1R7 (2024) - 02:20:27   39) Got Well Soon - Life is Strange - Multiplatform - Breton - C1E65a (2020/2021) - 02:22:28   40) Zebra Bananza - Donkey Kong Bananza - Switch 2 - Daisuke Matsuoka, Reika Nakai, Yuri Goto, and/or Tsukasa Usui - C1R8 (2025) - 02:27:09   41) PerfecT Shape - to a T - PC / XBSX - c: Sakai Asuka and/or Keita Takahashi / v: Sam Bird - C1R8 (2025) - 02:29:22   42) Star Guitar - Lumines II - PSP - The Chemical Bros. - C1E65a (2020/2021) - 02:30:53   43) Quiet - Edge - Multiplatform - Richard Malot - C1R6 (2023) - 02:37:02   44) Prime #5 - Echochrome - PSP / PS3 - Hideki Sakamoto - C1E65a (2020/2021) - 02:39:32   45) Kara Kara Bazaar - LoZ: Breath of the Wild - WiiU / Switch - Hajime Wakai, Manaka Kataoka, and/or Yasuaki Iwata - C1E65a (2020/2021) - 02:42:45   46) I Came I Saw - N/A (Battle of the Bits Community Original Chiptune) - SNES - KungFuFurby - C1E55b (2019) - 02:44:43   47) Heleosphere (Menu Music) - N/A (System Music) - A500 Mini - Chris Smith - C1R6a (2023) - 02:50:11   48) Taste of Blood - Portal - Multiplatform - Kelly Baily and/or Mike Morasky - C1R7 (2024) - 02:53:50   49) Kris VR - Burn Cycle - CD-i - Simon Boswell - C1E6a (2023) - 02:56:48   50) Dreiton - Minecraft - Multiplatform - C148 - C1R6a (2023) - 03:01:06   B1) Outro - 03:08:50 Mixtape Runtime: 03:06:51 / Total Episode Runtime: 03:21:24 Our now customary April Fool's episode outro music is Malo Mart, from LoZ: Twilight Princess on GameCube, Wii, and WiiU (and maybe eventually, Switch 2) composed by Tōru Minegishi, Asuka Hayazaki, and/or Kōji Kondō. Special thanks to St. Jodee, St. August, and St. Wyatt for joining me in the outro. Intro was recorded on Shure SM7B dynamic microphone running through a Cloudlifter Preamp for superior sound quality. Outro was recorded on AudioTechnica AT2020 condenser microphone for better ability to pick up sounds further away from the mic (important when capturing four different people standing or sitting varying distances away from it). All were recorded using the Focusrite 4i4 XLR-to-USB audio interface into a mix of Audacity and Ardour in Fedora Linux Pt 2 releases simultaneously to Pt 1.

Friends and family week continues with Jason's husband, Collin! Bearded dragon outfit have us enchanted, funeral bread is a puzzling taste sensation, the great KitKat heist, and Celine Dion and "Masters of the Universe" are back! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, it's all about personal growth with a side of nostalgia. We cover some of the albums that helped to shape or change our taste as music fans, consumers, and/or musicians with Derek Almstead (Of Montreal, Olivia Tremor Control, Elf Power, Marshmallow Coast, Circulatory System, Faster Circuits) and Emily Growden (Marshmallow Coast, Faster Circuits) from Elephant 6 band Giant Day. In October, the Elephant 6 Recording Company released Alarm, the second full-length album by Giant Day. Their first, 2024's Glass Narcissus, bore a unique weight — it wasn't just a debut album, it was the debut album by the first official Elephant 6 band in more than 15 years. With the 2023 wide-release of the documentary The Elephant 6 Recording Co. codifying the E6 “sound” for some and introducing it to others, what Giant Day conjured into being on Glass Narcissus was notably darker than the lysergic, sun-drenched pop associated with their former Athens, Georgia home.The word “former” is important to Giant Day's origin story. In 2020, Almstead and Growden moved from Athens to rural Pennsylvania, where they became caretakers of a family farm. They converted the horse stables into a studio and continued to write and record music, but they were dislocated from their sense of the world, let alone anything resembling a “scene.” That lack of place — what Almstead and Growden refer to as the “dissonance” between the beauty of their new home and the reality of the world beyond it — crept into their songs, a desperate signal emanating from off the grid. On Alarm, that signal is stronger, more urgent. The alluring, paranoid throb underpinning their songs is keener now, more lived in, as if the veil between the fears of characters whose points of view Almstead had written from on Glass Narcissus and his own had dropped. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back with a brand new episode and a brand new Spitballers set! The hilarious laughs and silly situations remain, and we've got another fantastic episode for you. That's a Great Question returns and we bring things home with a Foods That Taste Better Than They Smell draft. Re-brand Mondays with some comedy! Subscribe and tell your friends about another funny episode of The Spitballers Comedy Podcast! Connect with the Spitballers Comedy Podcast: Become an Official Spitwad: SpitballersPod.com Follow us on X: x.com/SpitballersPod Follow us on IG: Instagram.com/SpitballersPod Subscribe on YouTube: YouTube.com/Spitballers Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Do you think you have good taste?Having a good sense of taste is something like a cultural badge of honor: the result of hard work understanding what you find beautiful and why it moves you. Silicon Valley tech bros are latching onto taste as a new buzzword, and some are even suggesting that their products can give you a fast track to refining your own taste. Brittany is joined by Kyle Chayka, staff writer at The New Yorker, and Kate Wagner, architecture critic at The Nation, to find out whether or not taste can be created from terabytes of AI data. You can read Kyle's piece, titled, 'Why Tech Bros Are Now Obsessed with Taste' in The New Yorker.Want more about Tech and Culture? Check out these episodes:The false promise of a tech job.Can you trust AI search results?Support Public Media. Join NPR Plus.Follow Brittany on Instagram: @bmluseFor handpicked podcast recommendations every week, subscribe to NPR's Pod Club newsletter at npr.org/podclub.To manage podcast ad preferences, review the links below:See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

*Get Sam's top 7 books for entrepreneurs (+ his reading strategy):* https://clickhubspot.com/gdms Episode 809: Sam Parr (  https://x.com/theSamParr ) teaches the one skill you need to know to become irreplaceable in the age of AI. — Show Notes:  (0:00) Taste is your moat (2:20) Case study: Apple (7:57) The rules (9:08) Learning taste — Check Out Sam's Stuff: • Hampton (joinhampton.com): My community for founders. Average member does $25m/year. Many of the guests are members. Get after it...apply: http://joinhampton.com/mfm — Check Out Shaan's Stuff: • Shaan's weekly email - https://www.shaanpuri.com  • Visit https://www.somewhere.com/mfm to hire worldwide talent like Shaan and get $500 off for being an MFM listener. Hire developers, assistants, marketing pros, sales teams and more for 80% less than US equivalents. • Mercury - Need a bank for your company? Go check out Mercury (mercury.com). Shaan uses it for all of his companies! Mercury is a financial technology company, not an FDIC-insured bank. Banking services provided by Choice Financial Group, Column, N.A., and Evolve Bank & Trust, Members FDIC • I run all my newsletters on Beehiiv and you should too + we're giving away $10k to our favorite newsletter, check it out: beehiiv.com/mfm-challenge My First Million is a HubSpot Original Podcast // Brought to you by HubSpot Media // Production by Arie Desormeaux // Editing by Ezra Bakker Trupiano /

What's prison wine taste like? How's trade work? Where do people get the ink for prison tattoos? If someone sees you cry in the slammer, do you get beaten up? If they beat you up, can you whittle your toothbrush down and shank 'em later? And, crucially, how is prison debate different than high school debate, if at all?   

Dana unleashes a new Johnny Carson bit, David explains Heated Rivalry (way too late), and the guys discuss NIL in college sports, golfing with Travis Kelce, 2 of David's new projects, baby Jon Lovitz and so much more. 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