Podcasts about weekly dish

The Weekly Dish is back this week with all things seasonal, carob chips, and Stephanie Meyer joins to introduce her Substack!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the second half of the show the Weekly Dish shares their Cheez-It recipes and summer party trends!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Weekly Dish is joined by Omri Zin Tamir from Razava to share the origins of his bakery.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Weekly Dish is back to cover their Top Twos this week as well as Art-A-Whirl going on in Northeast Minneapolis this weekend!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nate P and Hank Shaw join the Weekly Dish to share their hunter angler favorites and Walleye IPA.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Weekly Dish is joined by DJ Bocchetti from Lost Capital Foods and Melissa Leddy from Back Channel Brewing for the Pepper and Spoon Hot Sauce Festival! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Weekly Dish is joined by DJ Bocchetti from Lost Capital Foods and Melissa Leddy from Back Channel Brewing for the Pepper and Spoon Hot Sauce Festival! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Steph is back from Japan. In this episode, the Weekly Dish speak with Bentley Gillman from Tattersall about their upcoming Arbor Day celebration! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Weekly Dish kicks off the second half with their top two including seasonal foods! They later talk about the James Beard Finalists. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steph is back from Japan. In this episode, the Weekly Dish speak with Bentley Gillman from Tattersall about their upcoming Arbor Day celebration! Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Weekly Dish kicks off the second half with their top two including seasonal foods! They later talk about the James Beard Finalists. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stephanie is joined by Elizabeth Reis for this week's Weekly Dish. They share a controversial best soup in MPLS ranking as well as their favorite spring cooking recipes! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stephanie is joined by Elizabeth Reis for this week's Weekly Dish. They share a controversial best soup in MPLS ranking as well as their favorite spring cooking recipes! Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Weekly Dish dishes out their top spots for breakfast burritos and discuss how wine tariffs are affecting the food industry. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Weekly Dish dishes out their top spots for breakfast burritos and discuss how wine tariffs are affecting the food industry. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Weekly Dish dishes out their top spots for breakfast burritos and discuss how wine tariffs are affecting the food industry. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Weekly Dish dishes out their top spots for breakfast burritos and discuss how wine tariffs are affecting the food industry. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Weekly Dish kicks off the second half with their Top Twos and then feature their favorite women owned restaurants. Jordan Bronston from Edible Landscapes MN joins the show to share how to transform your yard into a food forest. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Weekly Dish kicks off the second half with their Top Twos and then feature their favorite women owned restaurants. Jordan Bronston from Edible Landscapes MN joins the show to share how to transform your yard into a food forest. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the second half, the Weekly Dish is joined by guests Morgan Jappe and Nate Herrington from Run for Beer, a brewery running series. To wrap up the show they chat about their Academy Awards anticipations. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the second half, the Weekly Dish is joined by guests Morgan Jappe and Nate Herrington from Run for Beer, a brewery running series. To wrap up the show they chat about their Academy Awards anticipations. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stephanie is joined by Ellie today for the Weekly Dish. Soup season is upon us and they share their favorite recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stephanie is joined by Ellie today for the Weekly Dish. Soup season is upon us and they share their favorite recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Journalists have flocked to Substack. Abandoning legacy titles to pursue self-puslishing freedom at the occasionally controversial app. Substack has incubated Bari Weiss's Free Press and Andrew Sullivan's The Weekly Dish. Here in Canada, a lot of names that Canadaland listeners may be familiar with are thriving on Substack: Terry Glavin, Sam Cooper, Justin Ling, Jen Gerson and Paul Wells to name a few..Valued at 650 million dollars and lauded as a threat to Twitter. It is a rare sign of hope and innovation and a working revenue model in a very desolate media landscape. And all of that has come with the usual share of controversies.Top of that list was their “Nazi problem.” They garnered headlines and debates about freedom of expression when it was revealed that there were, yes, Nazi Substacks charging money. And the parent company, apparently taking their cut of those profits. Today Substack founder Chris Best joins Jesse Brown to debate Substack's controversies and discuss its possibilities with leading Canadian Substackers, Jen Gerson of The Line and Paul Wells. Host: Jesse BrownCredits: Tristan Capacchione (Audio Editor and Technical Producer), Bruce Thorson (Senior Producer), max collins (Production Manager), Jesse Brown (Editor and Publisher)Featured guests: Chris Best, Jen Gerson, Paul WellsFurther reading:The Line — SubstackPaul Wells — SubstackSponsors:AG1: Every week of November, AG1 will be running a special Black Friday offer for a free gift with your first subscription, in addition to the Welcome Kit with Vitamin D3+K2. Head to https://drinkag1.com/canadaland to start your holiday season off on a healthier note, while supplies last.Oxio: Canadaland listeners get their first month of internet free at https://canadaland.oxio.ca, use the promo code “Canadaland”CAMH: CAMH is building better mental health care for everyone to ensure no one is left behind. Visit https://camh.ca/canadaland to make a donation.Be part of the solution to Canada's journalism crisis. Go to canadaland.com/join to become a yearly Canadaland Supporter today and get 3 months of perks and benefits for free. You can listen ad-free on Amazon Music—included with Prime. Hosted on Acast. See acast.com/privacy for more information.

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comOren is a writer and policy advisor. In 2012, he was the domestic policy director for Romney's presidential campaign, and in 2018 he wrote The Once and Future Worker: A Vision for the Renewal of Work in America. In 2020, he founded the think tank American Compass, where he serves as executive director. He's also a contributing opinion writer for the Financial Times.For two clips of our convo — on how China cheats at free trade, and the possibility of Trumpism without Trump — pop over to our YouTube page. Other topics: growing up in a stable family in suburban Mass; both American parents grew up in Israel; Oren's progressive charter school; turning to conservatism at his very liberal college; studying political economy; working at Bain; the gap between wealth and happiness; the stagnant protectionist UK before Thatcher; Brexit; how London is almost unrecognizable to older Brits; Adam Smith and David Ricardo; how no one predicted the fall of the Soviet Union; Tiananmen Square; neoliberalism's obsession with GDP growth; NAFTA and the WTO; the China Shock; how the success of the free market swung the pendulum too far; the meaning of populism; Oren working for the Romney campaign after the Great Recession; the growing trade deficit; Biden following the Trump playbook on tariffs and industrial policy; semiconductors in Taiwan; the CHIPS Act; the left's disdain for patriotism; the cheap labor of open borders; E-Verify; how the college-for-all model is a “toxic disaster”; Biden's loan forgiveness; Trump's advantage in the 2024 election; his growing multi-racial coalition; his tax cuts and their looming expiration; Republicans rethinking labor unions; reformicons like Reihan and Ross; and me calling out Yglesias for never paying for The Weekly Dish. (Subscribe!)Browse the Dishcast archive for an episode you might enjoy (the first 102 are free in their entirety — subscribe to get everything else). Coming up: Nellie Bowles on the woke revolution, Noah Smith on the economy, Bill Maher on everything, George Will on Trump and conservatism, Lionel Shriver on her new novel, Elizabeth Corey on Oakeshott, and the great Van Jones! Send any guest recs, dissents, and other comments to dish@andrewsullivan.com.

Hour 1 of The Best of Weekly Dish: A replay from April 6 with Stephanie Hansen and Zoë François. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hour 2 of The Best of Weekly Dish: A replay from April 6 with Stephanie Hansen and Zoë François. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hour 1 of The Best of Weekly Dish: A replay from April 6 with Stephanie Hansen and Zoë François. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour 2 of The Best of Weekly Dish: A replay from April 6 with Stephanie Hansen and Zoë François. Learn more about your ad choices. Visit megaphone.fm/adchoices

Top Two of Hour Two: Let's talk Bars and Delis. Milly's Wine Bar, Earl Giles, West Side Wines, Brookies, and Steph recommend a quiche for Easter Brunch! Ann Kim from Lolas Pizzeria joins the program and talks about opening up for lunch! Dan from The Sporkful with Dan Pashman also joins the show to discuss his new book! Dan and Ann are doing a live podcast you can attend! We have a link on the Weekly Dish show page to buy tickets to their show! New foods at the Saints CHS Stadium. Plus the new Twins foods come out April 1st. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Top Two of Hour Two: Let's talk Bars and Delis. Milly's Wine Bar, Earl Giles, West Side Wines, Brookies, and Steph recommend a quiche for Easter Brunch! Ann Kim from Lolas Pizzeria joins the program and talks about opening up for lunch! Dan from The Sporkful with Dan Pashman also joins the show to discuss his new book! Dan and Ann are doing a live podcast you can attend! We have a link on the Weekly Dish show page to buy tickets to their show! New foods at the Saints CHS Stadium. Plus the new Twins foods come out April 1st. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour 1 of The Best of Weekly Dish with Stephanie March and Stephanie Hansen Learn more about your ad choices. Visit megaphone.fm/adchoices

The Best of Weekly Dish with Stephanie March and Stephanie Hansen Hour 2 Learn more about your ad choices. Visit megaphone.fm/adchoices

The Best of Weekly Dish with Stephanie March and Stephanie HansenHour 2 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hour 1 of The Best of Weekly Dish with Stephanie March and Stephanie Hansen Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Weekly Dish and what we are watching: Gummies to sleep, Dorinda on Make it Nice, TJ & Amy's pod, Love on the Spectrum, American Nightmare, and The Holdovers. Traders (13:36) Bachelor (19:28) Southern Charm (21:44) RHOP (32:28) Married to Medicine (35:10) RHOSLC (38:02) RHOBH (49:05) MAFS (55:32). Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code DWD20 at checkout! Follow us on Instagram, YouTube, and Tiktok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com

Hello Subscribers to the Makers of Minnesota Podcast. In 2024, I have decided to sunset the Makers of Minnesota Podcast in this format. After 6 years and 378 podcasts - this podcast will be bookmarked. The “Makers of Minnesota” will become a brand extension folded into my other work. I'll still be podcasting at “Dishing with StephaniesDish” and covering all your favorite food and drink makers. It just does not make sense for me to have multiple podcasts going with so many platform options and the new TV show “Taste Buds With Stephanie.” When I started Makers of Minnesota, I wanted a place to share Makers' stories in a longer format than the 10-minute segment on my radio show. I feel like I can do that now with television, “Dishing With Stephanie's Dish,” and the newsletter in a fresh new way. I look forward to continuing to Podcast at “Dishing With Stephanie's Dish,” where I will continue to chat with folks in the food space, as well as my radio show “Weekly Dish” on My Talk 107.1 and the Podcast “Weekly Dish.”Please subscribe to “Dishing With Stephanies Dish” on Apple, Spotify, or wherever you find your podcasts to listen to what's new and what's next.I'll drop a podcast with Heather Manley of Crooked Water Spirits tomorrow, and Don't miss our two Makers Dinners happening at The Lexington. They will be epic with Peder Schweigert, Megan Dayton, and Heather Manley in attendance, sharing their brand stories.Makers of Minnesota Dinners are back! Join me at the Lexington on January 31 and February 6 for two exciting events:* January 31 at 6 p.m., enjoy a four-course meal with non-alcoholic wines for Dry January featuring Dry Wit.* February 6 at 6 p.m., enjoy a four-course meal featuring drinks from Crooked Water Spirits.. 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

Hello Subscribers to the Makers of Minnesota Podcast. In 2024, I have decided to sunset the Makers of Minnesota Podcast in this format. After 6 years and 378 podcasts - this podcast will be bookmarked. The “Makers of Minnesota” will become a brand extension folded into my other work. I'll still be podcasting at “Dishing with StephaniesDish” and covering all your favorite food and drink makers. It just does not make sense for me to have multiple podcasts going with so many platform options and the new TV show “Taste Buds With Stephanie.” When I started Makers of Minnesota, I wanted a place to share Makers' stories in a longer format than the 10-minute segment on my radio show. I feel like I can do that now with television, “Dishing With Stephanie's Dish,” and the newsletter in a fresh new way. I look forward to continuing to Podcast at “Dishing With Stephanie's Dish,” where I will continue to chat with folks in the food space, as well as my radio show “Weekly Dish” on My Talk 107.1 and the Podcast “Weekly Dish.”Please subscribe to “Dishing With Stephanies Dish” on Apple, Spotify, or wherever you find your podcasts to listen to what's new and what's next.I'll drop a podcast with Heather Manley of Crooked Water Spirits tomorrow, and Don't miss our two Makers Dinners happening at The Lexington. They will be epic with Peder Schweigert, Megan Dayton, and Heather Manley in attendance, sharing their brand stories.Makers of Minnesota Dinners are back! Join me at the Lexington on January 31 and February 6 for two exciting events:* January 31 at 6 p.m., enjoy a four-course meal with non-alcoholic wines for Dry January featuring Dry Wit.* February 6 at 6 p.m., enjoy a four-course meal featuring drinks from Crooked Water Spirits.. 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

This week, Andrew Sullivan joins The Unspeakable to discuss the evolution of LGBTQ rights and debates. He and Meghan explore how the trans rights movement intersects (and sometimes conflicts) with the goals Sullivan advocated for gay men like himself in the 80s/90s, such as marriage equality. They also discuss his views on the physical realities of transitioning and how the language surrounding “trans kids” and “conversion therapy” are being co-opted in potentially dangerous ways Andrew and Meghan also revisit messages from the AIDS crisis that inaccurately claimed everyone was at equal risk. Despite criticism, Andrew believes that moderation and reason will ultimately triumph over the impassioned, ideological discourse surrounding gender identity and sexual orientation. GUEST BIO Andrew Sullivan is a political commentator, a former editor of The New Republic, and the author or editor of six books. You can find his Weekly Dish newsletter here.

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comPamela is a journalist. For nine years she was the editor of The New York Times Book Review, where she also hosted a weekly podcast, and she's now a columnist for the Opinion section of the Times where she writes about culture, ideas, society, language and politics. She's the author of eight books, most recently 100 Things We've Lost to the Internet. We had a fun chat about a whole host of topics.You can listen to the episode right away in the audio player above (or on the right side of the player, click “Listen On” to add the Dishcast feed to your favorite podcast app). For two clips of our convo — on how computers are killing off deep reading, and the growing rate of anorexia among girls — pop over to our YouTube page.Other topics: growing up in NYC and Long Island with divorced parents; her mom wrote ad copy and her dad was a contractor; Pamela was the only girl among seven brothers; she always wanted to be a writer; studied history at Brown; considered a PhD but didn't want to focus on an “ism”; spent a year alone in northern Thailand with little tech — “probably best decision of my life”; how a career is not a linear path, especially in your 20s; the benefits of very little Internet; how media today is homogenized across the Western world; the publishing industry; Jon Stewart ambushing me on his show; how non-natives often see a country better than its natives; Tocqueville; how professors have stopped assigning full books; the assault on the humanities; Reed College and Hum 110; the war in Israel and Gaza; the ignorance and hateful ideology against Israel; Jewish liberals waking up to wokeness; how Israeli officials are botching their PR; “the death of Israeli competence”; gender and trans ideology; how gays and trans people are far more persecuted outside the West; Iran's program of sex changes; what priests and trans activists have in common; Thatcher a much better feminist than Clinton; the decline of magazines and the blogosphere; The Weekly Dish; and Pamela defending the NYT against my barbs.Browse the Dishcast archive for another convo you might enjoy (the first 102 episodes are free in their entirety — subscribe to get everything else). Coming up: David Leonhardt on his new book about the American Dream, John Judis and Ruy Teixeira on Where Have All the Democrats Gone?, Cat Bohannon on Eve: How the Female Body Drove 200 Million Years of Human Evolution, Matthew Crawford, and McKay Coppins. Please send any guest recs, dissent and other comments to dish@andrewsullivan.com.

On this episode of Makers of Minnesota, Stephanie talks with Ralf and Mary Loeffelholz, the founders of Dampfwerk Distilling Ralf and Mary share the unique story of how they found their niche-producing high-quality spirits, fruit brandies, and liqueurs. They also talk about the importance of having a strong team with diverse skills and how this has contributed to the success of their product. Additionally, they discuss the development of their cocktail lounge and the unique menu featuring collaborations with local personalities. Ralf and Mary highlight the importance of storytelling, packaging, and having a strong network in the industry. Tune in to hear about their journey and learn more about Dampfwerk Distilling.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:12]:Hello, everybody, and welcome to the makers of Minnesota podcast, where we talk to cool people doing cool things. I'm here with Ralph and Mary Luffaholtz, and they are part of the family that owns Dump Work. Distilling and I have met your daughter Bridget. She's been on our radio show The Weekly Dish before. I've not met Christian, and it's fun to meet the two of you for the first time. Welcome to the program.Mary Loeffelholz [00:00:40]:Well, thank you, Stephanie. Thank you for having us. We're excited.Stephanie [00:00:43]:Okay. We've talked to a lot of Distillers, but you right out of the gate. Identify yourself as a German owned distillery, and that has different connotations for the way that you produce your products and the way you present them. Can you talk a little bit about your heritage and why that was important to you?Ralf Loeffelholz [00:01:10]:Well, I suppose that's my question. Right, so you hear from the accent. I'm German born, raised, and educated in Germany. I came over here a long, long time ago. One of my first impression, I was actually pre craft brewing, so I'm dating myself. Right. So at that time, I was really sad because there was no pop up beer, at least for German, and the only thing on the shelves were gigameister. Luckily, the craft brewing industry took off, and we have awesome beers, so it was really great, but still only gigameister. So that was kind of, for me, the notion to say, okay, you know what? There are so many different spirits, not only in Germany, but the surrounding areas, which we kind of I don't want to say forgotten spirits, but they didn't make it over here. And I always wondered why. And I still have different theories, but with my background in chemical engineering and having worked for the food and beverage industry, primarily brewing industry, I'm like, if I can't pull it off, then no one can pull it off. That's an exaggeration, of course. So finally, I think I got to the point where I said, you know what? I would like to try? My dear wife motivated me saying, okay, create a business plan and check it out if you can pull it off.Mary Loeffelholz [00:02:33]:And make me a good gin.Ralf Loeffelholz [00:02:38]:So that's kind of like the history of how I got started.Stephanie [00:02:43]:So gin is your spirit, Mary, and you have a very delicious barrel aged gin. But that probably wasn't the first one you started with.Mary Loeffelholz [00:02:53]:No. And the first one that Ralph started with, initially, he wanted to make fruit brandies. I mean, that is truly his passion. And we're grounded in really being driven by wanting to be known as one of the best fruit brandy producers, not just in Minnesota, but in the country. But if we're going to own a distillery, we need something a little bit more for me. So he started off, he made me this beautiful, beautiful London dry gin, which is very earthy. We're a craft distillery, so things evolve, but very kind of mushroomy. And it was just the life. I'm like, okay, you know what? If nothing else, I've got this great product, and you go make your brandies.Stephanie [00:03:46]:I think the first product I had from you was a pear brandy.Ralf Loeffelholz [00:03:51]:Oh, wow. Awesome. Thank you. What did you think about it?Stephanie [00:03:55]:I loved it, and I am not a big brandy person, but I realized it was because I hadn't probably ever really had a good one.Ralf Loeffelholz [00:04:04]:Yeah, well, we're now on the fourth generation, and I have to say, it's like with every craft distillery, we learn as we go, every single time, you realize what you could have improved on and the next time you implement it. So we have just released earlier this year, our last generation of pear brandy, which is phenomenal, much better than the first ones. And we have our supply chain lined up for this coming season, and I'm working on that tracking part, getting the product in. So very excited.Stephanie [00:04:39]:I was surprised when I had your peppermint schnopps. I don't know why I was surprised, but it was extremely delicious and also tasted different than other peppermint schnops that I had had.Mary Loeffelholz [00:04:54]:It was the story behind this.Stephanie [00:04:58]:Okay, I want to hear it. Because I'd had, like, crappy peppermint schnopps in hot chocolate on a ski hill, and someone gave it to me as a gift, and I was like, oh, okay, well, this is fine. And then now I'm just drinking it straight up on the rocks.Ralf Loeffelholz [00:05:16]:Yeah. So the story behind it, if you know Shatuzva, the French liqueur, bennet benic dicton kind of liqueur, one of the best liqueurs, I think in the world. I've been working on it for six years straight. And one day, one of my last prototypes I presented to the family, not actually explaining what I'm giving them. And my dear daughter says, oh, it's like a peppermint schnapps. And I had to admit it was very peppermint forward. So I'm like, nah, I'm not throwing it away. I'm making it a peppermint schnapps. So this is the most complex, most expensive peppermint schnapps you can make.Mary Loeffelholz [00:05:59]:It's so good.Stephanie [00:06:01]:That would explain why, because I just was sort of like, oh, peppermint Schnaps, whatever. But no, it's very complex, but also just lovely and refreshing and obviously minty, but not as cloyingly sweet as some that you would normally have, so well, good. I guess my palates may be better than I thought, because I noticed right away that it was like, oh, this is sipping Schnopps. This is amazing.Ralf Loeffelholz [00:06:30]:Thank you.Mary Loeffelholz [00:06:31]:Yeah, it is terrific. I mean, obviously, drinking it neat, we keep in the lounge here. We keep it in the freezer so you can have it frozen. But it's fantastic in cocktails. An espresso martini is dynamite. Dynamite.Stephanie [00:06:49]:Yeah. Okay, well, that's got my name all over it. You guys started a cocktail room. How long have you had your cocktail room? Now three and a half years gosh. Has it been that long? Wow.Mary Loeffelholz [00:07:01]:Yeah. November of 2019. Great timing is when we opened, and then we've had multiple opportunities to reopen over.Ralf Loeffelholz [00:07:11]:We got good at it.Mary Loeffelholz [00:07:13]:Oh, my goodness.Stephanie [00:07:15]:And you are in an industrial type space. So tell me about your location, why you picked the space that you did.Ralf Loeffelholz [00:07:23]:Yeah, so initially, when I started this business idea, I envisioned to have just a pure production site, so the least expensive production site I could find close to the home, because you'll be spending a lot of time in the distillery and falling back. And falling back. So this is just eight minutes away from home, a very good landlord, very attractive lease. And I was not thinking about a cocktail lounge. I'm not a mixologist, so I drink things neat. The most complex mixed drinks I make for myself have three components, and they contain ice. I mean, I count ice. That means it's a gin and tonic, it's a Jack and Coke. So well, it's simplistic and what we realized very quickly. So, first my son joined, then my daughter joined, and my daughter had the knack of taking awesome cocktail pictures and making awesome cocktails. And she really can run a cocktail lounge. I couldn't. So that's where Bridget came in. And then we really kind of mary and Bridget worked on this cocktail lounge, saying, okay, well, we are not in the perfect location.Mary Loeffelholz [00:08:37]:So we had a fantastic architect, snow crylic, and a great GC, which is mixed. And we developed this lounge space, which is really a brand builder for us because we don't have spirits that you look and like, oh, I know exactly what that is. Right. So they need to have a story around it. And this is a playground for the team to really showcase our spirits in ways that you wouldn't expect. Yeah, it absolutely is a destination. So, yes, we are in a very light industrial area. We always say, tell everyone, oh, where are you? You know where Bunnies is, and everybody knows where Bunnies is, and Methodist. And we're just back a little bit further.Stephanie [00:09:31]:You're like my neighborhood tap or you're my neighborhood distillery? Potentially over in Golden Valley.Mary Loeffelholz [00:09:38]:Very much neighborhood. We embarked on this project of building this out, and again, it really fits the aesthetic of our brand. And I think it was Dara Musk Grumdoll who described walking, and it was like going through this wormhole. And we love the reaction that we get when people walk into this space like, wow, I had no idea this was here. We need to make sure that more people know that we're here, but it is truly a destination. We love what this does for our guests.Stephanie [00:10:19]:So at this point, you have whiskey, you have gin, you have all these specialty liqueurs. That some that I've never even heard of until I've discovered them through you. Is that kind of your sweet spot?Ralf Loeffelholz [00:10:37]:I think so. That's part of our core competence, where the narrative ends. We will never make a rum or tequila, and we don't make bourbons because there are awesome bourbon makers in Minnesota and around the nation, and we want to stick a little bit to our narrative, something which kind of reflects what we drink ourselves and who we are. And sometimes it's a stretch, but we have to stay. I mean, you cannot be good at everything. At least I can't.Stephanie [00:11:12]:I feel like you're getting pretty close, though. I mean, things that you didn't think would be good, you're now tinkering along, and they're getting I mean, a barrel aged gin is not something that's easy to do, and it's fantastic.Ralf Loeffelholz [00:11:27]:Thank you. That's one of the products I'm very proud of, and actually, again, happened by accident. Longer story, but we always say this is all planned and well tested out in many things, in craft distilling or in any kind of a business. You find that your failures work out quite nicely.Stephanie [00:11:47]:Yeah, you're lucky in that way. Now, you guys are what I would consider a premium product. Is it harder to market a premium product, or is it just different?Mary Loeffelholz [00:12:00]:I would say it's both, and that's one of the reasons why we went the route of our packaging. Our packaging is very unique. Ralph keeps telling me that if I put another rabbit on a label, that I'm done. But it's part of the way that we really want people to aid notice us. We have this packed. We'll provide you a gorgeous package. What you put into it needs to be high quality, and to drive that repeat it is premium. It definitely requires a story, but at the same time, I think that's what our buyers that's what a lot of people like, right? I mean, there's there's always a place for, you know, a hand, you know, a handled vodka and and whatnot. There's always that place. There's a lot of room to really be something special, and that's really what we're trying to do. And quite frankly, what our niche is.Stephanie [00:13:10]:You're a darling of a lot of the mixologists in town. They're very fond of your products and use them a lot. How do you reach new people? I mean, you're doing this craft spirit in a way that is elevated, but is also in a way that you're making things that people don't even know what they are. So how does that continue to move you forward, and how do you keep getting the word out?Ralf Loeffelholz [00:13:40]:It's a slow process, and Mary will jump in here in a bit, but I think it's a combination of the different characters and skills and personalities. I can speak to the product. My daughter knows how to run it, what to do with it. I couldn't. So the combination works well, so I would never be able to explain how to make an old fashioned or Manhattan. Richard brings it to the next level, and that builds a reputation on premise, off premise, that gives the idea, okay, this is how it's being made, and this is what I can do with it.Mary Loeffelholz [00:14:21]:Yeah. Again, Bridget deserves a lot of credit and props. I mean, she's really built a network, a strong network. There's a lot of back and forth. Our latest menu that she launched for Spring Summer is this track menu. So there's there's nine, you know, so called tracks on the the menu. So she collaborated with Yevang, she collaborated with Kamal from Stepchild, our architect Marcos, and worked with them on their personality, their cocktail choice. And so it's featured on our menu along with what is the song that they envision. It's very intentional. We're not going to be out there mass producing. I would also say our distributor, the Wine Co, has really done a terrific job as well as a partner in this space. And it's a little bit smaller, but they're part of the story, part of the narrative as well. So I think it's a couple of different prongs there that we're trying to go after. And I appreciate you saying that. We're darling. I can't wait to tell Bridget that.Stephanie [00:15:58]:Oh, yeah. I've had the opportunity to spend time with Bridget, and I think that's why I know about your products, and I'm willing to always give them a try because I always know it's going to be good. It may not even be, like, my flavor profile, but I know when I get it that it's going to be an elevated spirit and the best possible iteration of that that I could have, and particularly in the local craft cocktail space, because we're getting pretty good now. But there was a period of time where it was taking a while for these products to get elevated, and I always knew I could trust yours. And it's also, like, the greatest gift item. I give it as a gift all the time because the packages thank you. I look forward to coming and seeing you guys this fall when I'm a little less gardening and a little home around the roost longer. But I just want to thank you for being my guest today. It's been fun to talk with you. It's Dump work distilling, and you can check out their distillery behind Bunnies and by Methodist in St. Louis Park, I guess, is officially how that would be classified and check out their products. I was in Ely this weekend where I have a cabin, and they were directing me to some of your products. So you've got all over the state.Mary Loeffelholz [00:17:12]:Yes.Ralf Loeffelholz [00:17:13]:Awesome.Mary Loeffelholz [00:17:13]:Thank you, Stephanie. We greatly appreciate you taking the time and having us.Stephanie [00:17:17]:Yeah, it's fun to talk with you guys. We'll see you soon.Mary Loeffelholz [00:17:20]:Okay, take care. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On this episode of Makers of Minnesota, Stephanie talks with Ralf and Mary Loeffelholz, the founders of Dampfwerk Distilling Ralf and Mary share the unique story of how they found their niche-producing high-quality spirits, fruit brandies, and liqueurs. They also talk about the importance of having a strong team with diverse skills and how this has contributed to the success of their product. Additionally, they discuss the development of their cocktail lounge and the unique menu featuring collaborations with local personalities. Ralf and Mary highlight the importance of storytelling, packaging, and having a strong network in the industry. Tune in to hear about their journey and learn more about Dampfwerk Distilling.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:12]:Hello, everybody, and welcome to the makers of Minnesota podcast, where we talk to cool people doing cool things. I'm here with Ralph and Mary Luffaholtz, and they are part of the family that owns Dump Work. Distilling and I have met your daughter Bridget. She's been on our radio show The Weekly Dish before. I've not met Christian, and it's fun to meet the two of you for the first time. Welcome to the program.Mary Loeffelholz [00:00:40]:Well, thank you, Stephanie. Thank you for having us. We're excited.Stephanie [00:00:43]:Okay. We've talked to a lot of Distillers, but you right out of the gate. Identify yourself as a German owned distillery, and that has different connotations for the way that you produce your products and the way you present them. Can you talk a little bit about your heritage and why that was important to you?Ralf Loeffelholz [00:01:10]:Well, I suppose that's my question. Right, so you hear from the accent. I'm German born, raised, and educated in Germany. I came over here a long, long time ago. One of my first impression, I was actually pre craft brewing, so I'm dating myself. Right. So at that time, I was really sad because there was no pop up beer, at least for German, and the only thing on the shelves were gigameister. Luckily, the craft brewing industry took off, and we have awesome beers, so it was really great, but still only gigameister. So that was kind of, for me, the notion to say, okay, you know what? There are so many different spirits, not only in Germany, but the surrounding areas, which we kind of I don't want to say forgotten spirits, but they didn't make it over here. And I always wondered why. And I still have different theories, but with my background in chemical engineering and having worked for the food and beverage industry, primarily brewing industry, I'm like, if I can't pull it off, then no one can pull it off. That's an exaggeration, of course. So finally, I think I got to the point where I said, you know what? I would like to try? My dear wife motivated me saying, okay, create a business plan and check it out if you can pull it off.Mary Loeffelholz [00:02:33]:And make me a good gin.Ralf Loeffelholz [00:02:38]:So that's kind of like the history of how I got started.Stephanie [00:02:43]:So gin is your spirit, Mary, and you have a very delicious barrel aged gin. But that probably wasn't the first one you started with.Mary Loeffelholz [00:02:53]:No. And the first one that Ralph started with, initially, he wanted to make fruit brandies. I mean, that is truly his passion. And we're grounded in really being driven by wanting to be known as one of the best fruit brandy producers, not just in Minnesota, but in the country. But if we're going to own a distillery, we need something a little bit more for me. So he started off, he made me this beautiful, beautiful London dry gin, which is very earthy. We're a craft distillery, so things evolve, but very kind of mushroomy. And it was just the life. I'm like, okay, you know what? If nothing else, I've got this great product, and you go make your brandies.Stephanie [00:03:46]:I think the first product I had from you was a pear brandy.Ralf Loeffelholz [00:03:51]:Oh, wow. Awesome. Thank you. What did you think about it?Stephanie [00:03:55]:I loved it, and I am not a big brandy person, but I realized it was because I hadn't probably ever really had a good one.Ralf Loeffelholz [00:04:04]:Yeah, well, we're now on the fourth generation, and I have to say, it's like with every craft distillery, we learn as we go, every single time, you realize what you could have improved on and the next time you implement it. So we have just released earlier this year, our last generation of pear brandy, which is phenomenal, much better than the first ones. And we have our supply chain lined up for this coming season, and I'm working on that tracking part, getting the product in. So very excited.Stephanie [00:04:39]:I was surprised when I had your peppermint schnopps. I don't know why I was surprised, but it was extremely delicious and also tasted different than other peppermint schnops that I had had.Mary Loeffelholz [00:04:54]:It was the story behind this.Stephanie [00:04:58]:Okay, I want to hear it. Because I'd had, like, crappy peppermint schnopps in hot chocolate on a ski hill, and someone gave it to me as a gift, and I was like, oh, okay, well, this is fine. And then now I'm just drinking it straight up on the rocks.Ralf Loeffelholz [00:05:16]:Yeah. So the story behind it, if you know Shatuzva, the French liqueur, bennet benic dicton kind of liqueur, one of the best liqueurs, I think in the world. I've been working on it for six years straight. And one day, one of my last prototypes I presented to the family, not actually explaining what I'm giving them. And my dear daughter says, oh, it's like a peppermint schnapps. And I had to admit it was very peppermint forward. So I'm like, nah, I'm not throwing it away. I'm making it a peppermint schnapps. So this is the most complex, most expensive peppermint schnapps you can make.Mary Loeffelholz [00:05:59]:It's so good.Stephanie [00:06:01]:That would explain why, because I just was sort of like, oh, peppermint Schnaps, whatever. But no, it's very complex, but also just lovely and refreshing and obviously minty, but not as cloyingly sweet as some that you would normally have, so well, good. I guess my palates may be better than I thought, because I noticed right away that it was like, oh, this is sipping Schnopps. This is amazing.Ralf Loeffelholz [00:06:30]:Thank you.Mary Loeffelholz [00:06:31]:Yeah, it is terrific. I mean, obviously, drinking it neat, we keep in the lounge here. We keep it in the freezer so you can have it frozen. But it's fantastic in cocktails. An espresso martini is dynamite. Dynamite.Stephanie [00:06:49]:Yeah. Okay, well, that's got my name all over it. You guys started a cocktail room. How long have you had your cocktail room? Now three and a half years gosh. Has it been that long? Wow.Mary Loeffelholz [00:07:01]:Yeah. November of 2019. Great timing is when we opened, and then we've had multiple opportunities to reopen over.Ralf Loeffelholz [00:07:11]:We got good at it.Mary Loeffelholz [00:07:13]:Oh, my goodness.Stephanie [00:07:15]:And you are in an industrial type space. So tell me about your location, why you picked the space that you did.Ralf Loeffelholz [00:07:23]:Yeah, so initially, when I started this business idea, I envisioned to have just a pure production site, so the least expensive production site I could find close to the home, because you'll be spending a lot of time in the distillery and falling back. And falling back. So this is just eight minutes away from home, a very good landlord, very attractive lease. And I was not thinking about a cocktail lounge. I'm not a mixologist, so I drink things neat. The most complex mixed drinks I make for myself have three components, and they contain ice. I mean, I count ice. That means it's a gin and tonic, it's a Jack and Coke. So well, it's simplistic and what we realized very quickly. So, first my son joined, then my daughter joined, and my daughter had the knack of taking awesome cocktail pictures and making awesome cocktails. And she really can run a cocktail lounge. I couldn't. So that's where Bridget came in. And then we really kind of mary and Bridget worked on this cocktail lounge, saying, okay, well, we are not in the perfect location.Mary Loeffelholz [00:08:37]:So we had a fantastic architect, snow crylic, and a great GC, which is mixed. And we developed this lounge space, which is really a brand builder for us because we don't have spirits that you look and like, oh, I know exactly what that is. Right. So they need to have a story around it. And this is a playground for the team to really showcase our spirits in ways that you wouldn't expect. Yeah, it absolutely is a destination. So, yes, we are in a very light industrial area. We always say, tell everyone, oh, where are you? You know where Bunnies is, and everybody knows where Bunnies is, and Methodist. And we're just back a little bit further.Stephanie [00:09:31]:You're like my neighborhood tap or you're my neighborhood distillery? Potentially over in Golden Valley.Mary Loeffelholz [00:09:38]:Very much neighborhood. We embarked on this project of building this out, and again, it really fits the aesthetic of our brand. And I think it was Dara Musk Grumdoll who described walking, and it was like going through this wormhole. And we love the reaction that we get when people walk into this space like, wow, I had no idea this was here. We need to make sure that more people know that we're here, but it is truly a destination. We love what this does for our guests.Stephanie [00:10:19]:So at this point, you have whiskey, you have gin, you have all these specialty liqueurs. That some that I've never even heard of until I've discovered them through you. Is that kind of your sweet spot?Ralf Loeffelholz [00:10:37]:I think so. That's part of our core competence, where the narrative ends. We will never make a rum or tequila, and we don't make bourbons because there are awesome bourbon makers in Minnesota and around the nation, and we want to stick a little bit to our narrative, something which kind of reflects what we drink ourselves and who we are. And sometimes it's a stretch, but we have to stay. I mean, you cannot be good at everything. At least I can't.Stephanie [00:11:12]:I feel like you're getting pretty close, though. I mean, things that you didn't think would be good, you're now tinkering along, and they're getting I mean, a barrel aged gin is not something that's easy to do, and it's fantastic.Ralf Loeffelholz [00:11:27]:Thank you. That's one of the products I'm very proud of, and actually, again, happened by accident. Longer story, but we always say this is all planned and well tested out in many things, in craft distilling or in any kind of a business. You find that your failures work out quite nicely.Stephanie [00:11:47]:Yeah, you're lucky in that way. Now, you guys are what I would consider a premium product. Is it harder to market a premium product, or is it just different?Mary Loeffelholz [00:12:00]:I would say it's both, and that's one of the reasons why we went the route of our packaging. Our packaging is very unique. Ralph keeps telling me that if I put another rabbit on a label, that I'm done. But it's part of the way that we really want people to aid notice us. We have this packed. We'll provide you a gorgeous package. What you put into it needs to be high quality, and to drive that repeat it is premium. It definitely requires a story, but at the same time, I think that's what our buyers that's what a lot of people like, right? I mean, there's there's always a place for, you know, a hand, you know, a handled vodka and and whatnot. There's always that place. There's a lot of room to really be something special, and that's really what we're trying to do. And quite frankly, what our niche is.Stephanie [00:13:10]:You're a darling of a lot of the mixologists in town. They're very fond of your products and use them a lot. How do you reach new people? I mean, you're doing this craft spirit in a way that is elevated, but is also in a way that you're making things that people don't even know what they are. So how does that continue to move you forward, and how do you keep getting the word out?Ralf Loeffelholz [00:13:40]:It's a slow process, and Mary will jump in here in a bit, but I think it's a combination of the different characters and skills and personalities. I can speak to the product. My daughter knows how to run it, what to do with it. I couldn't. So the combination works well, so I would never be able to explain how to make an old fashioned or Manhattan. Richard brings it to the next level, and that builds a reputation on premise, off premise, that gives the idea, okay, this is how it's being made, and this is what I can do with it.Mary Loeffelholz [00:14:21]:Yeah. Again, Bridget deserves a lot of credit and props. I mean, she's really built a network, a strong network. There's a lot of back and forth. Our latest menu that she launched for Spring Summer is this track menu. So there's there's nine, you know, so called tracks on the the menu. So she collaborated with Yevang, she collaborated with Kamal from Stepchild, our architect Marcos, and worked with them on their personality, their cocktail choice. And so it's featured on our menu along with what is the song that they envision. It's very intentional. We're not going to be out there mass producing. I would also say our distributor, the Wine Co, has really done a terrific job as well as a partner in this space. And it's a little bit smaller, but they're part of the story, part of the narrative as well. So I think it's a couple of different prongs there that we're trying to go after. And I appreciate you saying that. We're darling. I can't wait to tell Bridget that.Stephanie [00:15:58]:Oh, yeah. I've had the opportunity to spend time with Bridget, and I think that's why I know about your products, and I'm willing to always give them a try because I always know it's going to be good. It may not even be, like, my flavor profile, but I know when I get it that it's going to be an elevated spirit and the best possible iteration of that that I could have, and particularly in the local craft cocktail space, because we're getting pretty good now. But there was a period of time where it was taking a while for these products to get elevated, and I always knew I could trust yours. And it's also, like, the greatest gift item. I give it as a gift all the time because the packages thank you. I look forward to coming and seeing you guys this fall when I'm a little less gardening and a little home around the roost longer. But I just want to thank you for being my guest today. It's been fun to talk with you. It's Dump work distilling, and you can check out their distillery behind Bunnies and by Methodist in St. Louis Park, I guess, is officially how that would be classified and check out their products. I was in Ely this weekend where I have a cabin, and they were directing me to some of your products. So you've got all over the state.Mary Loeffelholz [00:17:12]:Yes.Ralf Loeffelholz [00:17:13]:Awesome.Mary Loeffelholz [00:17:13]:Thank you, Stephanie. We greatly appreciate you taking the time and having us.Stephanie [00:17:17]:Yeah, it's fun to talk with you guys. We'll see you soon.Mary Loeffelholz [00:17:20]:Okay, take care. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We are delighted to be joined by Andrew Sullivan of The Weekly Dish. He takes us on a journey through his upbringing in traditional media to his days blogging alongside Matt Drudge in the early 2000s and how he ended up on Substack. Andrew's story teaches us about how journalists connect with audiences and how one finds their voice. Wretch on! If you have a story you want us to talk about, e-mail us at wretches@nebulouspodcasts.com. Follow us on Instagram @InkStainedWretches

Andrew Sullivan is a British-American political commentator and author. A former editor of The New Republic, he is the author or editor of six books. He started a political blog, The Daily Dish, in 2000, and eventually moved his blog to platforms such as Time, The Atlantic and The Daily Beast. After a spell at New York magazine, he ultimately launched his Substack newsletter, The Weekly Dish, in July 2020: https://andrewsullivan.substack.com/ SPONSORED BY: BetterHelp. Give online therapy a try at https://betterhelp.com/trigger/ - get 10% off your first month, and get on your way to being your best self. SPONSORED BY: ExpressVPN. Go to https://www.expressvpn.com/trigger/ and get an extra 3 months free on a one-year package! Join our exclusive TRIGGERnometry community on Locals! https://triggernometry.locals.com/ OR Support TRIGGERnometry Here: Bitcoin: bc1qm6vvhduc6s3rvy8u76sllmrfpynfv94qw8p8d5 Music by: Music by: Xentric | info@xentricapc.com | https://www.xentricapc.com/ YouTube:  @xentricapc   Buy Merch Here: https://www.triggerpod.co.uk/shop/ Advertise on TRIGGERnometry: marketing@triggerpod.co.uk Join the Mailing List: https://www.triggerpod.co.uk/sign-up/ Find TRIGGERnometry on Social Media:  https://twitter.com/triggerpod https://www.facebook.com/triggerpod/ https://www.instagram.com/triggerpod/ About TRIGGERnometry:  Stand-up comedians Konstantin Kisin (@konstantinkisin) and Francis Foster (@francisjfoster) make sense of politics, economics, free speech, AI, drug policy and WW3 with the help of presidential advisors, renowned economists, award-winning journalists, controversial writers, leading scientists and notorious comedians.

Special guests: Bailey and Michael Bussman -- a family staying at Ronald McDonald House Oak Street with a son at Children's NICU. Plus, dinner with the Weekly Dish at Red Rabbit! Thank you thank you thank you! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Special guests: Bailey and Michael Bussman -- a family staying at Ronald McDonald House Oak Street with a son at Children's NICU. Plus, dinner with the Weekly Dish at Red Rabbit! Thank you thank you thank you! Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comAfter working as a hairstylist for over a decade, Ben got a creative writing degree from Columbia University and started contributing to publications such as Newsweek and The Washington Examiner. Raised in a Christian cult, he's close to publishing a memoir, Cis White Gay, about his liberation from what he calls the Church of Social Justice. You can also read Ben on his substack. I find his story a fascinating glimpse into our fast-changing world.For two clips of our convo — why women bond with gay hairdressers, and what queer theorists and Iran's theocrats have in common — pop over to our YouTube page. Other topics: Ben's upbringing in a Christian cult while being a “super effeminate girly kid,” his OCD through praying, his escape into alcohol at age 12, his parents' divorce and leaving the church, his codependency with his mother, being tormented as a “f****t” at his public high school, his drug addiction as a teen and dropping out of college, his 17-year sobriety, his marriage to a man, his activism for gay and trans rights, getting a college degree in his 30s, and the brutal woke bigotry he experienced at Columbia. Browse the entire Dishcast archive for an episode you might enjoy (the first 102 episodes are free in their entirety). Next week is Nicholas Wade on the lab leak theory. If you haven't already, subscribe to the Weekly Dish to get full episodes and the full written version every Friday in your in-tray: https://andrewsullivan.substack.com/subscribe

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comRod is an old-school blogger and author living in Budapest. He's a senior editor at The American Conservative and has written several bestsellers, including The Benedict Option and Live Not by Lies. He's currently writing a book about bringing the enchantment back to Christianity in a time of growing secularism. He was enchanted himself after taking LSD in college, putting him on the path to Christianity — something he hasn't talked about in public until now. We've been sparring online for a couple of decades, while remaining friends. For two clips of our convo — Rod coming to terms with his father being in the KKK, and breaking from the Catholic Church after learning of suicides by sex-abuse victims — pop over to our YouTube page. Other topics: television as a way for Rod to escape the racism of the rural South, his struggle for his father's acceptance, meeting gay kids for the first time in boarding school, his youthful indiscretions of drinking and casual sex, his family rejecting him after moving home for his dying sister, reconciling with his dad, his friendly correspondence with a gay meth addict, his current divorce and moving to Budapest, and Rod believing that homosexuality and transness are “disordered” — and my profound disagreement with him on both counts. It's one of the most revealing episodes we've had yet.Peruse the Dishcast archives for another episode you might enjoy — more than one hundred at this point. The podcast is part of The Weekly Dish on Substack. To subscribe and receive the weekly emails and full offerings, including the entire episodes, go here: https://andrewsullivan.substack.com/subscribe

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comThe man himself. Taibbi is an investigative reporter in the Gonzo tradition who had a long career at Rolling Stone magazine, where he won the 2008 National Magazine Award for Columns and Commentary. He's written several bestselling books, including Griftopia and The Great Derangement, and now runs a wildly successful substack, TK News. Almost every less-talented hack hates him.For two clips of our convo — how the MSM condescends to its audience, and what the Twitter Files achieved — pop over to our YouTube page. Other topics: Matt's madcap stories reporting in Russia, him ditching a newspaper job to play pro basketball in Mongolia, the Substack refugees of 2020, being biased and balanced, woke-checking over fact-checking, reporting uncomfortable truths, the insularity of Ivy League journos, lauding Wayne Barrett and Mike Kinsley, dinging Jon Chait and Rachel Maddow, the misguided coverage of trans kids, the Atlanta spa shootings, the reckless overreactions to Trump, Russiagate, and taking psychedelics for a gay leather event. Good times. Peruse the Dishcast archives for another episode you might enjoy — 102 and counting. The podcast is part of The Weekly Dish on Substack. To subscribe and receive the weekly emails and full offerings, go here: https://andrewsullivan.substack.com/subscribe

Megyn Kelly is joined by Andrew Sullivan, editor of The Weekly Dish and host of The Dishcast, to talk about how we can stop the next mass school shooter, the issues of guns and mental health and social media, the importance of fathers, the failures of the police in the Texas school shooting, Lia Thomas speaking out on trans athletes and female sports, the reality of biology, the outsized influence of LGBT activists vs. the average LGBT American, the stereotypes about boys and girls that have re-emerged in the trans cultural conversation, Sullivan's "ambush" on Jon Stewart's show, and more. Then Robert Gouveia, attorney and host of "Watching The Watchers," joins to discuss the breaking news of the not guilty verdict in the Robert Sussmann trial, what may happen next, the way the case against Sussmann fell apart, the screw-ups of and coziness within the FBI, how Hillary Clinton and her campaign tried to spin the media and the FBI, whether we'll see the full Durham report, and more.Follow The Megyn Kelly Show on all social platforms: YouTube: https://www.youtube.com/MegynKellyTwitter: http://Twitter.com/MegynKellyShowInstagram: http://Instagram.com/MegynKellyShowFacebook: http://Facebook.com/MegynKellyShow Find out more information at: https://www.devilmaycaremedia.com/megynkellyshow