Podcast appearances and mentions of Tess Rafferty

Placing a call with Tess Rafferty.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hear ye, hear ye - sex court is now in session!! The (not quite so) honorable Kill By Kill After Dark presides over a movie that could only legally happen in 1993's BODY OF EVIDENCE!! Here to help us prosecute this case is TV writer and author of the Kat Kelly Mystery series, Tess Rafferty!! As evidence, we present arguments against the idea of berets being sexy, caucasian acupuncturists, nipple clamp confusion, spiking your Afrin, and the best/worst line of the movie, “Have you ever watched animals make love, Frank?” All this, plus BDSM for Beginners, a sensual version of Choose Your Own Deathventure, and the worst court gallery ever gathered on film!! The candlewax is hot and… gosh, we wish the rest of this movie was. Check out Tess' Substack here! Order her fantastic Kat Kelly Mystery series here! Artwork by Josh Hollis: joshhollis.com Kill By Kill theme by Revenge Body. For the full-length version and more great music, head to revengebodymemphis.bandcamp.com today! Our linker.ee Click here to visit our TeePublic shop for killer merch! Join the conversation about any episode on the Facebook Group! Follow us on IG @killbykillpodcast!! Join us on Threads or even Bluesky Check out Gena's Substack called Gena Watches Things!! Check out the films we've covered & what might come soon on Letterboxd! Get even more episodes exclusively on Patreon!

Lying in the sun with Tess Rafferty.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tess Rafferty (@thetessrafferty on IG) loves Barbie. And she just published a new murder mystery (To Lie in the SUN) and we talk fashion, dolls and why and how it's feminist to love a Barbie. Super fun. You will love. Donate to The Dork Forest if you like the show. The paypal is my email and venmo is jackiekashian. Links to everything is at or . Merch: New album and Special, TDF tshirts, standup shirts and other CDs/DVDs. Touring Info. All the things. . Premium eps of TDF are taped live and available here: https://thedorkforest.bandcamp.com/ Youtube has everything too. It's @jackiekashian on all the social mediaz. Audio and Video by Patrick Brady Music is by Mike Ruekberg Website design by Vilmos #applepodcasts #spotify #amazon #youtube #tiktok

Gabe Mollica and Laura House join host Dave Holmes for some dark Pokemon trivia, Willow universe and IKEA names, and pitch a few gruesome Christmas reboots.Laura House would like to plug Tiny Victories on MaxFun and her tour dates and recommends Tess Rafferty's Under the Tuscan Gun Gabe Mollica would like to plug Solo: A Show About Friendship and recommends Sam MorrisonAnd Finally, Dave Holmes is on Twitter @DaveHolmes. Dave would like to recommend The 1975's live showsFind us on Twitter! We are @TroubledPodWritten by Riley Silverman and John-Luke Roberts, recorded remotely over Zoom and produced by Christian Dueñas and Laura Swisher.Join the MaxFun fam:maximumfun.org/join

Tess Rafferty (@TessRafferty) writes murder mysteries -and she has a new one. We talk her love of a good mystery, both novel and video, and hang the heck OUT. You will love. It's November or December and it's time to NOT DONATE TO THE DORK FOREST BUT, INSTEAD, FIND A FOOD BANK. or if yer not in the USA GOOGLE “food bank” and “name of town” New album -STAY-KASHIAN is out NOW. Merch: TDF tshirts, standup shirts and other CDs and just videos of my comedy. Touring Info. All the things. jackiekashian.com Premium eps of TDF are taped live and available here: https://thedorkforest.bandcamp.com/ Youtube has everything too. It's @jackiekashian on all the social mediaz. Audio and Video by Patrick Brady Music is by Mike Ruekberg Website design by Vilmos

Tess chose a list of songs that inspired further music discovery in the 1980's. And Brendan still loves the Pixies....https://twitter.com/TessRaffertyhttps://www.instagram.com/thetessrafferty/http://tessrafferty.com*support the show https://www.patreon.com/thebrandocast* visit http://thebrandocast.com

"Under the Tuscan Gun” “I'm so f*cked up I spend my life thinking: 'What if I've already died and I haven't realized it yet?'” says Tess Rafferty, TV writer and author of the new novel “Under the Tuscan Gun.” Delightful and hilarious, "Under the Tuscan Gun" is a delicious Agatha Christie meets Nora Ephron ‘Whodunit' set in fervently romantic Tuscany (available right now on Amazon). The novel is- to which Ato can personally attest- a perfect escape from the current galactic level of f*ckery that is our present day. Speaking of “the galactic level of f*ckery that is our present day," Tess wrote and performed the viral video “Aftermath 2016” which can only be described as a withering, dead-eyed, and frightfully prophetic polemic written and filmed a mere 48 hours after the election of our first orange president. She calls it like she sees it and we're really, really glad she's on our side. Tune in on all your favorite podcast platforms. Please like and subscribe. Email us at RadioZamunda@gmail.com #TheDopeShit Follow Tess on Twitter and Instagram @TessRafferty Check her website at www.tessrafferty.com Follow Radio Zamunda on Twitter and Instagram @RadioZamunda Music “1918” -Ghost of Vroom, Mike Doughty, Andrew Livingston “Can't We Be Friends” -Ella Fitzgerald and Louis Armstrong “Volare” -Dean Martin “Can't Fool Me” -Bad Rabbits --- Send in a voice message: https://anchor.fm/radio-zamunda--podcasts/message

Writer/comedian Tess Rafferty is back to talk about her new novel, "Under The Tuscan Gun" and her favorite subject of all - Italy!

In the inaugural episode of the audio version of the very popular live internet show called My Favorite Shitty Movie, we give you the never before heard pilot presentation in which Tess Rafferty, Tracy Mercer and Todd Robert Anderson discuss MegaForce with one of the film's biggest fan, Stephen J. Skelton.

Tess Rafferty (@tessrafferty and @thetessrafferty IG) loves Italy and all things Italian and we talk about Olive Oil and fancy MEAT. BE WARNED… the BUNNY is discussed as a FOOD ITEM. She is hilarious and wonderful. Enjoy. Donate to The Dork Forest if you like the show. There’s paypal links and venmo my email address. Links to everything is at www.dorkforest.com or . USE THE AMAZON link on the front page of my and the 'cast websites when you order your own dorky goodness. Merch: My current album “I Am Not the Hero of This Story” available on Amazon, iTunes and hard copy if you want it signed on the website. As well as TDF tshirts, standup shirts and other CDs and just videos of my comedy. Premium eps of TDF are taped live and available here: https://thedorkforest.bandcamp.com/ Youtube has everything too: https://www.youtube.com/user/TheDorkForest and @jackiekashian on all the social mediaz. Audio and Video by Patrick Brady Music is by Mike Ruekberg Website design by Vilmos

It's RNC Hell, y'all! Tess Rafferty joins Alex Mohajer, Ebony Murphy Root and Jonathan Welch to talk about how the rolling, illegal Trump rally known as the RNC is going. They also dive into last week's DNC and the historic movement of conventions to a remote format. If you like what you hear, and want to join, visit us at stonewalldems.org! Watch The Read Down LIVE Tuesdays at 9 ET, 6 PT at youtube.com/stonewalldemocrats

Rage Baking: The Transformative Power of Flour, Fury, and Women's VoicesBy Katherine Alford & Kathy Gunst Intro: Welcome to the number one cookbook podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Kathy Gunst: Hi, I'm Kathy Gunst, the author of Rage Baking, the Transformative Power of Flour, Fury and Women's Voices, which I co-wrote with Katherine Alford.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoyed this podcast, please be sure to share it with a friend, I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. "And then late one night I found myself in my kitchen pulling flour, sugar, butter and baking powder out of the pantry. I decided to bake a simple almond cake topped with late summer fruit. I scooped out the flour and made sure it was perfectly level in my measuring cup. I softened the butter. I listened to the whole almonds growl as I chopped them in the blender. I peeled ripe peaches and caught every last drop of their sweet juice in my batter. I scattered the last of the tart wild Maine blueberries on top. And a few hours later I had a gorgeous cake and a calmer heart." Can you sort of take us through that experience and what led up to it?Kathy Gunst: Sure. It's nice to hear you read it. It was during the Kavanaugh hearings, when Dr. Christine Blasey Ford was giving testimony about her experience as a teenager and what she alleged occurred between herself and Brett Kavanaugh. So I was listening to NPR, I had the TV on for a while, I became a bit obsessed with this trial. And every night when it wound down, I was wound up. I was filled with rage, it really set something off in me. And I found myself in my kitchen, as you just read, baking, but it wasn't really very normal, in that I would bake that almond cake you just described, then I would bake a batch of cookies, and then I would make a pie all in one night. And then the next day I listened to the entire trial again and baked obsessively that night. And it actually took several months before I understood what I was doing and why I was baking like that.Kathy Gunst: It was not about rage eating. I sort of had no interest in eating these gorgeous things I was baking, it was more about the science of baking. I think I found it soothing and grounding. The thing about baking is that if you weigh your flour and if you level your sugar and if you follow the rules as they're written in a recipe, you will be rewarded with a cake or a tart or a pie. And I felt like when I was watching this trial, all the rules were being broken. I felt that I was listening to these men, primarily men, pretending to listen to Dr. Blasey Ford, pretending to have their mind open to voting for or against Kavanaugh, but what became increasingly clear to me was that they were not listening to her and they had already decided how they were going to vote and the trial was a charade.Kathy Gunst: And I was remembering Anita Hill, and I was remembering so many brave women who have come forward to say, "I know something about this man that you're about to put in this powerful office," that should convince you that maybe he's not the right person for this job. And it just, it really made me full of rage. And so this rage baking began, and I started posting pictures of the results of my baked goods on social media, #RageBakers. And I got a lot of response from a lot of women saying, "I'm doing the same thing," or, "I'm rage knitting," or, "I'm rage sewing," or, "I'm lying on the couch sobbing, maybe baking would be better." And I thought, "Wow, there's really something to this." And then I talked to my friend Katherine Alford whose been in the food media business for as long as I have, which is quite a while, and one day she said to me, "We should write a book." And I thought, "Wow, we should write a book. We should absolutely do something called Rage Baking." And it was born.Suzy Chase: The definition of rage, is violent, uncontrollable anger. I found it interesting that you use the word, rage, in the title. It's a very emotionally charged word. Why do you think female rage is so off-putting to men?Kathy Gunst: I guess that first of all, I'd want to take exception with the use of the word, violent, in a definition of rage, because for me, and I can only speak for myself, there's nothing violent about it. I mean, if I can pound on bread dough and feel calmer, that's the extent of my violence. But to get to your larger question, I mean, you think about Hillary Clinton and everything that went down during that election, and that's a whole other conversation, but one of the things that came out about her was that she was, "Shrill," and that she was, "Angry." And there is something about being a woman where people, men in particular, don't like us to raise our voices, don't like us to act like them. And I, you need to talk to a psychologist, I don't understand the root of that or why it's so threatening, but women raising their voices goes back a long, long time.Kathy Gunst: It is the anniversary, the 100 anniversary of a woman's right to vote this month, right now, right here, and when you think about that a hundred years ago we weren't allowed to vote, and here we are in 2020 still fighting for our rights to control our own bodies and what happens with it, women have had a long fight. They will continue to have a long fight. And if we don't speak up, and whether that takes the form of anger or rage or speaking loudly, we have to own it. One of the contributors to this book, Rebecca Traister, wrote a brilliant book called, Good and Mad, and we have one of her essays in the book, and she talks exactly about this, "Don't let anyone tell you that you can't speak up and be angry." She's essentially telling women, "Own this. Use it. Work together." And that's the message of this book.Suzy Chase: In terms of your #RageBakers, I feel like you inadvertently started a movement to rebrand the word rage.Kathy Gunst: You see references to rage and rage baking, particularly as early as 2012, I think it was originally an offshoot of the #MeToo movement, of the women's movement. I can't own it, nor can anybody, it's really about... you can find references to rage baking as early as 2012 in literature, in journalism, on social media. And historically women and rage, we wouldn't be voting today if women didn't have rage and were angry and said, "We are equal to men. We have every right to get out there and vote." So it has a long, long history. This book, Rage Baking, has clearly touched a nerve. We've had incredible response. I keep getting emails and photos and comments on social media, from women all over the country who are showing me pictures of things they're baking, or talking about how they responded to the Kavanaugh hearings, or how they've responded to the recent impeachment trials. And for many women baking, which is a very traditional woman's activity has been grounding.Kathy Gunst: It's also really important for me to say that the message of this book is not, "Hey ladies, get back in the kitchen, start baking, and you'll feel so much better. Everything will be okay." Hell no. That is not what this book is about. This book is about empowerment. It's about creating beautiful baked goods. It's about women sharing community and voices. And ultimately, I hope by the time you look through the book, cook through the book, read that recipe, read the essays, read the interviews, you'll be left with a sense of hope.Suzy Chase: Among the ranks of the contributors are enthusiastic, amateur bakers and James Beard winners. This book has recipes for bakers of various skill levels. Tell us a little bit about the contributors.Kathy Gunst: We have the most incredible group of women in this book. When Katherine Alford and I decided we wanted to do a book, it felt really important to us that we have a diversity of women's voices. So we reached out to food writers that you've probably heard of, wonderful bakers like Dorie Greenspan, Ruth Reichl, we reached out to musician Ani DiFranco, we reached out to Jennifer Finney Boylan, a writer for the New York Times editorial page. We reached out to so many different women, and almost everybody answered our emails extremely quickly with a, "Hell yes, we want to be part of this." And the book kind of came together in a very organic way.Kathy Gunst: There's some wonderful, wonderful essays by young writers, Hali Bey Ramdene, who is based in Albany, New York, wrote this gorgeous essay, Hurricane Beulah, about her grandmother, about the drive she took as a child every year from Albany to North Carolina, and the foods that they would be greeted with by her grandmother. And how as she aged, she understood that part of putting together this meal was her grandmother just releasing the rage of various things from her life. There was another incredible essay by a writer named Osayi Endolyn, called Typing is a Kind of Fury, about being a young African American girl and watching her mother and grandmother type letters when they felt that she was being discriminated against or somehow people were taking advantage of her, they would voice their rage on the typewriter. So it's a huge variety of voices, some of whom you've heard of and some of whom you'll probably discover for the first time.Kathy Gunst: And then of course, they're the essays Alice Medrich, a great cookbook author who writes about chocolate, her chocolate pudding, it's just, there's a wide range of voices as well as recipes. And you touched this earlier, it's important to say that this is a baking book for a home baker, that you do not have to have gone to baking school or feel like, "Oh, I know how to bake anything." Ruth Reichl's oatmeal cookies are five ingredients and they take about 15 minutes to make?Suzy Chase: Eight.Kathy Gunst: Eight?Suzy Chase: Yeah, I made them over the weekend.Kathy Gunst: Aren't they great? They are these lacy, crunchy oatmeal cookies that a friend of mine made with his two and a half year old last weekend. And then there's a chocolate cake with raspberries and whipped cream that might take you an entire afternoon to make, and everything in between.Suzy Chase: Part of the proceeds from this cookbook goes to Emily's List. What is Emily's List?Kathy Gunst: Oh, it's such a great story. So we also knew that we wanted to give some of the proceeds of this book to an organization that felt relevant and that we could relate to. So we started researching Emily's List, and I'm from Maine, and what we learned is that Emily's List, I always thought it was a woman named Emily that started I, it's actually an acronym that stands for Early Money Is Like Yeast. And the woman who started Emily's List was once upon a time a baker in Maine, and it is an organization that gives money to women candidates that want to run, and help seed their campaigns so that they can move forward, everyone from small local state races up to the presidential candidates.Suzy Chase: The chapter titles are so good, one of my favorites is, Bake Down the Patriarchy Cakes. Talk a little bit about the chapter titles.Kathy Gunst: We did have fun with them. We really wanted them to say something, it felt like an opportunity. So, you picked a great one, the title of the cookie chapter is also a favorite of mine, it's called, Sugar and Spice and Done Being Nice, Cookies, Bars and Bites. We also had fun with some of the recipe titles, rage and women and activism, these are kind of heavy topics, so we wanted to have some humor and lightness in this book. There's a fabulous recipe by a Hollywood writer named Tess Rafferty, called The Revolution Will be Catered, that will have you absolutely howling. And some of the recipe titles are pretty great, we have, Don't Call me Honey Cupcakes, we have, No More Sheet Cake, and then one of my personal favorites is, Pigs in the Blanket, which I dedicated to the men of Alabama who are working so hard to take away women's rights. So we had fun with this.Suzy Chase: Yeah, what are some of the recipes that you contributed to this cookbook?Kathy Gunst: Well, let's see. Katherine and I each contributed, I would say over a dozen. My chocolate pistachio butter crunch is a perennial favorite for everybody that thinks, "Oh no, no, no. I can't make candy, that's hard." Your mind will be blown. I have chocolate raspberry rugelach, that beautiful Jewish pastry that's got cream cheese in the dough. What else are mine? Oh my favorites, the chocolate chip tahini cookies, I am not a fan of peanut butter in sweets, which I know is blasphemy to many people, but I adore tahini. And I found that if you add tahini to a chocolate chip cookie, it kind of does what peanut butter does, it adds a nutty richness and a creaminess, but I think it's better. And you make the dough and you sprinkle on white sesame seeds and bake them till they're just crisp around the edges, and then when they're still warm, you sprinkle them with coarse sea salt. Those cookies are amazing.Suzy Chase: So, did writing this cookbook influence your ideas about women and political change?Kathy Gunst: When I started the book, I really think I was coming from a place of rage and anger, and I really ended up by reading the essays these women wrote by making these recipes, by interviewing various women from Ani DiFranco, the musician, to Marti Noxon, the Hollywood producer who wrote Sharp Objects and many other brilliant TV and movie scripts, I came away with a sense of hope about how when women pull together, create a community, and use their voices, how powerful and hopeful that can be. So, I think it energized me. I feel deeply passionate about the book, about the recipes in the book, but even more so about the voices in the book and the power that these women's voices have, particularly when they're all pulled together.Suzy Chase: As an avid, avid, avid, NPR listener, I have WNYC on all day long in my kitchen, and I've been dying to talk to you about NPR. So for the last 20 years you've been with WBUR's, Here and Now in Boston, and I'm curious to hear about that.Kathy Gunst: Well, it is the joy of my life. Talking on the radio about food is one of the most challenging and fulfilling things that I've ever done. Challenging because of the obvious, that food is such a visual medium, it is so much about how it looks, how it tastes, how it presents on the plate, the textures of it. And there you are on the radio with only one sensory element going on, which is audio and sound. And so, my job is to weave stories and talk about food in a descriptive way where you almost feel like you can taste it and see it. And one of the most rewarding things over the years are getting letters from listeners who say, "I was in my car, I was headed to run errands. I heard you talk about this dish. I made a U turn, I went straight to the store, bought the ingredients and we're having it for dinner tonight."Kathy Gunst: And I thought that's what it's all about. That's what I'm trying to do. I'm trying to get people back into the kitchen, back at the family dinner table, and getting excited about seasonal foods and regional foods, and the joy of shopping and the joy of cooking and trying to get rid of this constant refrain of, "I don't have time to cook." I hear that from so many people, particularly people with young children, and I just have kind of made it my life's work to try to motivate people that in the time it takes for you to get out the menu for the takeout, pick up the phone, put in the order, wait for the order, go pick it up or wait for them to deliver it, you could have dinner on the table. So I very much use my role as the resident chef on Here on Now as a platform to show people how simple it can be to make delicious food, and to try to educate people about ingredients that are in season and are within their region, that are going to make their taste buds awake and happy.Suzy Chase: I remember when you used to cook on the air, what happened with that?Kathy Gunst: Wow, it's so cool that you remember that. Yeah, the first few years I used to do live cooking. This is in Boston, so the host would be in the studio, I would be in what was essentially the WBUR cafeteria. We'd kick everybody out, I would start a dish at the beginning of the show live, and I always tried to pick very sound rich dishes, never boiling pasta, lots of chopping, sautéing, shallow frying, things that had a lot of sound, and then at the end of the show, before they signed off, they would run back into the kitchen, I would finish the dish and they would taste it and we would talk about it. And it was so much fun, and it got very complicated and it got very difficult to segue from wars that were going on, horrible news stories, to going back and forth into a kitchen. So now I do my best to use words and images to try to make the cooking come alive.Suzy Chase: And now you have a new female CEO and general manager at WBUR. That's exciting.Kathy Gunst: This is very exciting. I mean, and when Here and Now started, it was just heard in Boston, and then I believe it was heard on 15 networks, and now it's an NPR show that's heard on over 550 public radio stations. And I just love doing it. The host, there are now 3 hosts, Jeremy Hobson, Robin Young and Tanya in L.A. and they're just fabulous to work with and it is a great joy.Suzy Chase: Now for my segment called, My Favorite Cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Kathy Gunst: Wow, that's kind of like asking me which of my children I like better. Marcela Hazan's, The Classic Italian Cooking, the very first book she did, because she showed me how picking the right ingredients and following simple recipes was the key to having delicious food. I'd have to mention Julia Child, because I remember being a teenager and discovering that book and having my mind blown open. I did not grow up in a home where my mother loved cooking and shared the joy of food and cooking, so in a way that book, I was, "Wait, what? You can make French food in New York? You can make French food anywhere?"Kathy Gunst: Those 2 women were huge influences and I could name 5,000 others, but you asked for one. I was lucky enough to meet Marcela Hazan and go to Italy with her. And she really did have a huge influence on me for the reasons I said, for understanding how to shop, and the joy of shopping, and the joy of finding foods that are in season. So, okay, you've pushed me, I will pick Marcela Hazan's, The Classic Italian Cookbook, I believe that's the correct title. Her first book.Suzy Chase: Okay. Yay, I did it.Kathy Gunst: You did it. I did it. Wow. And the 4,000 others I love.Suzy Chase: So where can we find you on the web and social media?Kathy Gunst: Well I'm at kathygunst.com, K-A-T-H-Y-G-U-N-S-T, for this new book Rage Baking. We have a new website which is www.ragebakers.com, and you can find all our events there and find out where we'll be talking and doing cooking classes and demonstrations. And I am at mainecook, M-A-I-N-E-C-O-O-K on Twitter, and I'm on Instagram under my name, Kathy Gunst.Suzy Chase: Wonderful. Thanks so much Kathy, for coming on Cookery by the Book podcast.Kathy Gunst: Thanks so much, Suzy. This was really lovely.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Tess Rafferty is a comedy writer (Martha and Snoop’s Potluck Party Challenge, @Midnight, Comedy Central Roast of Roseanne, The Soup) & political activist. She created 2017’s Take Back the Workplace March Against Sexual Harassment, she's a featured blogger for Dame & Ms. Magazine, & writes the blog Recipes for Resistance. Her video Aftermath received over 50 million hits on Occupy Democrats. Twitter: @TessRafferty Aftermath: https://bit.ly/31cSeI0 Dame: https://www.damemagazine.com/author/tess-rafferty  

Tess Rafferty is a comedy writer (Martha and Snoop’s Potluck Party Challenge, @Midnight, Comedy Central Roast of Roseanne, The Soup) & political activist. She created 2017’s Take Back the Workplace March Against Sexual Harassment, she's a featured blogger for Dame & Ms. Magazine, & writes the blog Recipes for Resistance. Her video Aftermath received over 50 million hits on Occupy Democrats. Twitter: @TessRafferty Aftermath: https://bit.ly/31cSeI0 Dame: https://www.damemagazine.com/author/tess-rafferty  

Hosts Tess Rafferty and Chris Maguire sit down for a spirited political and pop culture discussion with very special guest Todd Robert Anderson for the March 2018 edition of The Tonncast which is posting in April basically because our producer tried to drunkenly get it done before midnight on the 31st and screwed the whole thing up. But here it is now. In April. For March. (Music by Adam Blau, who knows damn well what the hell month it is.)

EXCLUSIVE INTERVIEW w Tess Rafferty. Tess is an actress, TV writer, comic and author, who recently teamed up with director Steve Cohen, to create a video that has taken the internet by storm. At the time of this publication, her video 'What Everyone Who Voted for Trump Needs to Hear, has surpassed 30 million views. As you will hear in our conversation, Tess Rafferty is one of the most courageous women in America today. And we are proud to feature her in this weeks Podcast. Please LIKE and SHARE and SUBSCRIBE. We appreciate it more than you know. Until next time my friends...

Tess Rafferty & guest host Todd Robert Anderson (You’re The Worst, Just Add Magic) talk with Lady 2 Lady’s Barbara Gray about the negative power of positive thinking, growing up boy crazy and what super power Barbara would have if she could.

In this first ever episode of There It Is we hear from author, comedian, and actress Tess Rafferty about her book "Recipes for Disaster: A Memoir" and her time at TV's The Soup. A deeper discussion about comedy and political correctness is also had. Find out more about Tess at http://tessrafferty.com/ Follow on Twitter: Tess - @TessRafferty, There It Is - @ThereItIsPod

Tess Rafferty (@tessrafferty) joins the ladies to discuss showering, Carrie Bradshaw, getting married by your therapist, a bachelorette party Tess (Barker) recently returned from at Chateau Marmot, Lunchables and more!

Writer Tess Rafferty returns to talk about her love of all things Italy.

Tess talks jokes and I read some jokes and I'm sure I'll get better at it. Enjoy!

I talk with comic-author Tess Rafferty about HOW TO WRITE A JOKE & What if Trump is actually ANDY KAUFMAN doing an amazing bit? Plus bad phone sex and how CHURCH MADE HER A WRITER.

Tess Rafferty and Laura House uncover Mo Gaffney's secret regrets while proving that the Space-Time Continuum isn't just guy talk.

Author & Comedy Central / E! writer Tess Rafferty talks tits, entertaining and travel with Bernie & AL. If you’re familiar with a little show on E! called The Soup,  Comedy Central’s @midnight or caught their roasts then you’ve already laughed at her writing. In this episode Tess shares her tips on entertaining and dealing ... [Read more...]

Writer Tess Rafferty joins Jordan and Jesse for a discussion of Jurassic World, chain restaurants, and Jordan's trip to see the Cabazon Dinosaurs.

We welcome comedian, author, home cook (and Molly's girl crush) Tess Rafferty on this week's Go Fork Yourself. They discuss luxury grocery stores, where to eat in L.A., and why you don't bring a store-bought pie to the Rafferty house. Plus, Andrew and Molly come up with a new job for Minnesota Rep. Michele Bachmann.

Adorable and charming hostess extraordinaire Tess Rafferty drops by to talk about life, love, wine and how there's an art to being a guest as well as a host. We learned so much! Invite us to your party and see!

In this episode, I have the pleasure of chatting with comedian/writer/actress Tess Rafferty. Tess is a hilarious lady that you've probably seen performing in countless sketches on "The Soup" or you may have seen her discussing pop culture on the TV Guide Channel or VH1. Besides writing for and performing on TV, Tess recently wrote her first book, "Recipes for Disaster: A Memoir." We talk about everything from her inspiration for her book to playing a dancing maxi pad on TV to the importance of a beehive.  Also, in honor of the Golden Globes coming up next weekend, Tess was kind enough to allow us to share an excerpt from "Recipes For Disaster: A Memoir" with some great ideas/recipes for throwing an awards show party (which I am pasting below). TESS RAFFERTY'S BIO For 7 ½ years Tess Rafferty wrote on the cult comedy show The Soup, where she skewered pop culture, parodied celebrities and helped her co-workers pick out gifts for their wives. She was frequently seen on camera as herself, Posh Spice, a Succubus, a “Guidette” from Jersey Shore, and perhaps most notably The Dancing Maxi Pad. Her first feature film, Thicker Than Water, is scheduled to begin filming in early 2013. While at Emerson College, Tess started performing stand-up comedy at the clubs and Chinese restaurants around Boston, and, when not holding herself to ridiculous standards at dinner parties or learning to speak Italian, continues to perform stand up in Los Angeles. She is also a regular performer at the storytelling show, Public School, and frequently reads her essays at the Pez show. She can also be seen discussing pop culture on the TV Guide Channel and VH1. A drinking “enthusiast,” Tess enjoys wine, specifically good wine. She’s tasted wine from the Napa Valley to Long Island to the island of Ischia, and at every airport bar in between. Her travels have led to an appreciation of good food, which she attempts to bring home and recreate for her friends, with varying degrees of success. She lives in Los Angeles with her husband, their three ungrateful cats, a modest wine collection and a pool. So nothing bad can happen here. FYI: Tess will be participating in a book signing in Santa Clarita on February 7th at 7:00pm at the Santa Clarita Public Library. EXCERPT FROM "RECIPES FOR DISASTER: A MEMOIR" - AWARDS SHOW PARTIES Awards show parties are difficult to plan food for and your guests will need to eat The broadcast lasts as long as a flight to Europe and at least there people get 2 meals and a snack. Only it’s not a sit down event and everyone will want to eat at a different time or at least find a distraction from the categories they find particularly uninteresting. We’ve frequently served The Husband’s Chili (Formerly The Boyfriend’s Chili) during the Oscars as you can keep it hot in a crock pot or on the stove top and set up a buffet of cheeses, sour cream, hot sauces, tomatoes, raw onion, jalapenos…whatever you think people might like on their chili. Put out some bowls and spoons and let people help themselves whenever it’s convenient for them. Likewise, the grilled cheese bar works well for the event. It’s not like you and your guests have to worry about fitting into those dresses. The Husband’s Chili – The Colonic You Can Drink With Ingredients: Olive oil 1 large onion 2 lbs ground beef  2 hot sausage links 2 cups water 1 12 oz. beer 4 tsp paprika 2 tablespoons plus 2 tsp cumin 1 cup chili powder 2 tsp cayenne pepper 8 cloves of garlic, minced 2 tablespoons white vinegar 1 15 oz. can black beans, rinsed and drained 1 15 oz. can kidney beans, rinsed and drained 1 15 oz. can pinto beans, rinsed and drained About 2 inches of pepperoni, cut into small pieces Salt, pepper, and Tabasco to taste Cheddar Cheese Sour Cream Chopped tomatoes (optional) The Husband has been making this recipe for years, largely by heart, which means he often changes things up and doesn’t measure accurately, preferring to adjust his spices to taste. So, if you are worried about it being too spicy, use only half or so of the spices at first, adding as you go along to your own desired flavor. Heat oil in a large stew pot. Dice the onion, then sauté it for five minutes over medium heat in the pot. When the onion starts to brown, add the ground beef. Keep “chopping” the beef with a wooden spoon so the beef breaks up into little pieces, which is how The Husband likes it best, just tiny granules of beef. Once the beef is browned and chopped into the preferred consistency, add water, beer, beans, paprika, cumin, chili powder, cayenne pepper, vinegar and garlic. In a separate pan, sauté the sausage and then add that to the chili pot, as well. Bring to a boil, then reduce to a simmer. Continue to simmer for 2 hours, stirring it every so often so it doesn’t stick to the bottom and making sure the liquid isn’t boiling off. If it does, add more beer or water. At the start of the second hour, dice up the pepperoni into 1/4”-1/2” cubes. “Don’t be anal about it,” says The Husband, “They don’t have to be perfect cubes, Just don’t make them too big.”  Sear the pepperoni in a pan with a little oil and add pepperoni to chili. Now’s a good time to start tasting and adjusting the spices, too. If it’s too hot, add more water. If it’s not hot enough, add Tabasco or more cayenne pepper. Continue to simmer for the second hour. Serve with cheese, sour cream and chopped tomatoes. When we want to be healthy we substitute dark ground turkey instead of beef.  You could use ground white turkey, but it’s dryer and we don’t want to be that healthy. Conversely, when we want to just stop our hearts for an afternoon we use only 1 1/2 lbs of ground meat and 1/2 a pound of stewing beef, which we let cook until it starts to fall apart. Also, you can add an 8 oz can of tomato sauce or tomato paste to thicken your chili, but we don’t since I can’t eat tomatoes. Setting Up A Grilled Cheese Station or How to Make Your Guests Cook Their Own Food This is so easy, you’re going to feel guilty. You’re going to feel guilty hell as you merely decant bread from its bag or simply stick a spoon into an open jar of mustard. And if you feel guilty then, you will feel Single-Mom-Leaving-For-Business-Trip guilty when your friends rave about it and ask for seconds and tell you it’s the best thing they’ve ever eaten. But you know what else you will feel? Relaxed. And probably pleasantly buzzed. All you need is one or more panini makers and lots of counter or table space for your sandwich station. Then all you have to do is go to the store and use your imagination. Start with your bread and your cheese. Choose some basics: a hearty white or sourdough bread for purists; a neutral cheese like a mild cheddar or provolone. You want something for less adventurous eaters, however that doesn’t mean this is the time for cheese that comes individually wrapped. (It is never the time for individually wrapped slices of cheese!) After that’s out of the way, get some blue cheese, some goat, some sharp cheddar, some Gouda. You can buy this whole and slice or grate yourself or you may be able to find gourmet cheeses such as these already sliced, at places like Trader Joe’s. Get some wheat breads, something a little eccentric like olive bread or cinnamon. Remember to buy the appropriate amount for your guests. There may be six loaves at the store you’re dying to try, but if you’re only serving 12 people that may be overkill. What are you going to do with the leftovers, besides create the biggest flock of foodie pigeons on your block? Next, if you want, you can always add different meats like prosciutto or salami or braised short ribs. But braised short ribs take work so you may want to skip this. Or do as we do, and next time you braise some short ribs, throw a little meat and gravy into the freezer for days like this. After that, pick some spreads: mustards, honeys, aiolis, tapenades. The gourmet food section at the grocery story is your oyster! Raid the gift baskets you got last Christmas for those condiments you never thought you’d use. Depending on how much work you personally want to do, you could slice up some tomatoes, fry some bacon or carmelize some onions. Pick up a few things like walnuts or currants or raisins. Put a bowl of potato chips out so that people can crush up potato chips on their sandwich like they’re five again. Remember, if it sounds good to you, it will probably sound good to others as well. And if it doesn’t, it still sounds good to you, so who cares? Arrange everything in some semblance of easy to get to order and try to have a separate spoon or fork for everything for people who are allergic to half of those things, such as myself. Then just plug in the panini makers and you’re all ready to go! I know, it’s so simple but so delicious, people won’t even mind that you’re making them cook their own food.

Writer and comedian Tess Rafferty (The Soup) joins Janet to debate the pros and cons of Barbie dolls, the pressure of "The Five Year Plan," the delights of a good table setting, and how to reconnect with the art of your art.

I've never really spoken to Tess Rafferty before she agreed to be a guest on the Crizzlecast. So, I was a bit worried if she and I could get into a good, hour-long discussion. I soon learned that was a silly thing to worry about. Rafferty, a stand-up comic, former writer for E's The Soup and author of the book Recipes for Disaster (in stores today, by the way) is a delight to talk to. During this episode, she and I chop it up about her days as a stand-up in Boston, why she had to leave The Soup, how she became a writer for Roseanne's Comedy Central roast and the personal experiences that led her to write Disaster. Also, every once in a while, we bring up food. This episode is straight-up delicious.