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In this episode of TechMagic, hosts Cathy Hackl and Adam Davis McGee dive into the cutting edge of spatial computing, AI, and extended reality. Lee is on sick leave this week and we wish him a speedy recovery! Join Cathy and Adam as they unpack Meta's XR partnership with Palmer Luckey, Snap's smart glasses ambitions, and Apple's sleek AR design strategy. Cathy dives into the strange world of vibe coding and discovers anyone can gamify the pitfalls of the dating scene. The conversation also explores AI dating experiments, haptic tech in entertainment, and the evolving ethics of privacy in a spatially connected world. With insights from AWE and ILMxLAB, the hosts reflect on the shift from storytelling to “story living” and highlight key legislation shaping AI security. A must-listen for anyone tracking the future of tech-human interaction.Come for the tech, stay for the magic!Cathy Hackl BioCathy Hackl is a globally recognized tech & gaming executive, futurist, and speaker focused on spatial computing, virtual worlds, augmented reality, AI, strategic foresight, and gaming platforms strategy. She's one of the top tech voices on LinkedIn and is the CEO of Spatial Dynamics, a spatial computing and AI solutions company, including gaming. Cathy has worked at Amazon Web Services (AWS), Magic Leap, and HTC VIVE and has advised companies like Nike, Ralph Lauren, Walmart, Louis Vuitton, and Clinique on their emerging tech and gaming journeys. She has spoken at Harvard Business School, MIT, SXSW, Comic-Con, WEF Annual Meeting in Davos 2023, CES, MWC, Vogue's Forces of Fashion, and more. Cathy Hackl on LinkedInSpatial Dynamics on LinkedInAdam Davis-McGee BioAdam Davis-McGee is a dynamic Creative Director and Producer specializing in immersive storytelling across XR and traditional media. As Senior Producer at Journey, he led the virtual studio, pioneering cutting-edge virtual experiences. He developed a Web3 playbook for Yum! Brands, integrating blockchain and NFT strategies. At Condé Nast, Adam produced engaging video content for Wired and Ars Technica, amplifying digital storytelling. His groundbreaking XR journalism project, In Protest: Grassroots Stories from the Frontlines (Oculus/Meta), captured historic moments in VR. Passionate about pushing creative boundaries, Adam thrives on crafting innovative narratives that captivate audiences worldwide.Adam Davis-McGee on LinkedInKey Discussion Topics:00:00 Intro: Welcome to Tech Magic with Cathy Hackl06:33 Meta's Eagle Eye: Military XR Partnership with Palmer Luckey14:05 Apple's Liquid Glass: Paving the Way for AR Glasses17:25 Haptic Innovation: Apple's F1 Movie Trailer Experience19:18 Human vs AI: Why F1 Racing Needs the Human Element22:27 Browser History Dating: AI's Latest Match-Making Experiment26:27 Snap's Vision: Consumer Smart Glasses Coming in 202631:27 From Storytelling to Story Living: ILMxLAB's Immersive Future33:54 Closing Thoughts: Summer Break Announcement Hosted on Acast. See acast.com/privacy for more information.
Damage in the garden can strike at any time. Serious leaf damage (chewing and molesting of foliage all the way down the branches of a tree or shrub) is not something that small birds tend to do. At ground level you can rightly guess that sparrows and quail are the possible delinquents, but when it really looks like full-on destruction you will need to do a bit of research: Large bites in leaves: classic possum damage! Skeletonised Pohutukawa was bringing the trees to extinction – Project Crimson was the organisation that started the rescue mission. Possums work on their local, favourite tree in the neighbourhood – constant chewing puts trees under pressure to make more leaves, often with an increased amount of sugar – Yum! Bark damage is easy to spot: big scratches up and down the tree. Possum poo (1-1.5 cm in length) is often found under the tree – a dead give-away! But the most ridiculous damage in your garden is possum chewing on fruit, especially citrus. It's often like the possum helps you to peel the fruit – it only seems to like that peel and doesn't often touch the fruit, unless it is very sweet and ripe. Possums are rather destructive eaters. They eat a decent number of different trees – their favourites are Pohutukawa, Totara, Kohekohe, and Tawa, and their feeding habits literally have an impact on the make-up of our forests. That means that our forests are often changed in composition, which in turn could have an impact on the sequestering of carbon. All possums in New Zealand together eat about 21,000 tonnes of vegetable material – almost equivalent to the weight of the Sky tower! They also eat birds, and the eggs in their nest, and many larger insect species. At night, possums roam their territory. They are not always easy to find, as they are rather sneaky when going from tree to garden. We used to have them in the city of Auckland and many people simply didn't believe they would have them in densely populated areas. But even on quiet nights, possums can be heard making their special noises: growling, hissing, and screeching. Possum control is best attempted with the good old “Possum Trap”, also known as the Timms Trap. There are also the newer models of re-setting traps. Cam Speedy is a brilliant trapper and his best lure for possums is the following mixture: Make a “blaze” with flour (1 kg) and icing sugar (100 gr), plus 15 ml of cinnamon, peach, eucalyptus, or vanilla essence. LISTEN ABOVE See omnystudio.com/listener for privacy information.
Our Cagefighters return for a super sexy ménage à trois to discuss Nicolas Cage's Sonny (2002). Although Cage appears briefly, he's been handed the DIRECTOR'S CHAIR from which he's ordering James Franco an all-you-can-f*ck buffet! YUM! That's right: Nic Cage's one and only directed film is full of steamy sex, withering dreams, and mommy issues. So, kick back and listen to us talk about anime and sex (in that order), followed by a deep dive into Sonny and what we think the film says about Nic Cage as an artist. 07:00 - Anime We're Watching 16:22 - Reece's Sex Labyrinth Story 22:40 - Shawn's New Orleans Sex Story 27:42 - The Nic List 33:46 - Movie Discussion 1:07:40 - Our Ratings Our next Nic Cage film review will be Adaptation (2002). ---------------------------------------- Hey, have you noticed we're AD FREE? Support us at buymeacoffee.com/latenightcagefight. We'll give you a shout out on the podcast and maybe more. Your donations can help us pay for podcast hosting and editing services. Thanks and don't forget to CAGE OUT!
Our new episode features Kimberle Lau, '01 founder of Bake Me Healthy, a company that offers plant-based, allergen-free and upcycled baking mixes and cookies. Yum!
Connie Britton, creator and host of Hallmark’s new series The Motherhood, joins Sam Bee to unpack parenting and talk about the importance of choosing community when raising kids, and how she is now helping other new single moms to do the same. They talk about why it’s hard for women to ask for help, how babies don’t respect working hours, why it’s important for kids to see a range of emotions from their parents, and even if their sons should become good at online gambling (they shouldn’t). And of course no Mother’s Day episode would be complete without them bonding over eating their kids’ food off the floor. Yum! Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.
Connie Britton, creator and host of Hallmark’s new series The Motherhood, joins Sam Bee to unpack parenting and talk about the importance of choosing community when raising kids, and how she is now helping other new single moms to do the same. They talk about why it’s hard for women to ask for help, how babies don’t respect working hours, why it’s important for kids to see a range of emotions from their parents, and even if their sons should become good at online gambling (they shouldn’t). And of course no Mother’s Day episode would be complete without them bonding over eating their kids’ food off the floor. Yum! Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.
Connie Britton, creator and host of Hallmark’s new series The Motherhood, joins Sam Bee to unpack parenting and talk about the importance of choosing community when raising kids, and how she is now helping other new single moms to do the same. They talk about why it’s hard for women to ask for help, how babies don’t respect working hours, why it’s important for kids to see a range of emotions from their parents, and even if their sons should become good at online gambling (they shouldn’t). And of course no Mother’s Day episode would be complete without them bonding over eating their kids’ food off the floor. Yum! Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.
Making Instagram work smarter for your business, repurposing old content, and making the most out of DM automation tools with Lindsay Ostrom from Pinch of Yum. ----- Welcome to episode 522 of The Food Blogger Pro Podcast! This week, Bjork interviews Lindsay Ostrom from Pinch of Yum. How Pinch of Yum Uses Instagram to Grow Their Email List Welcome to the kickoff episode of our new mini-series, sponsored by Grocers List! In this conversation, Bjork and Lindsay are diving into how Pinch of Yum is rethinking its Instagram strategy, especially when it comes to using Reels, DM automation tools, and driving email list growth. They chat about how to balance creativity with conversion, and Lindsay shares why her opinion of DM automation tools has completely changed over time. Lindsay also gets into the nitty-gritty of repurposing blog content and using Grocers List as a strategic bridge to get Instagram followers into the email ecosystem. If you're looking to work smarter with your content and make Instagram actually work for your business, this episode is for you! Three episode takeaways: How to repurpose old content — Lindsay discusses how she has been breathing new life into older recipes by organizing and packaging her existing content into resources and opt-ins that can a) provide value to readers and b) drive followers to sign up for the Pinch of Yum email list. Pinch of Yums' current Instagram process and strategy — Lindsay shares her current content strategy for Instagram and how she's been rethinking the value of Instagram in her business. Historically, she viewed Instagram primarily as a means to build awareness around the brand and new recipes, but she is now being more strategic about the Instagram to email pipeline. She explains her practical tips for getting started with this mindset shift in this discussion! How to make the most out of DM for automation tools — Lindsay first tried out a DM for automation tool to drive site traffic a few years ago, but didn't like how it cluttered her Instagram inbox and made engaging with readers more difficult. So she abandoned it! Recently, however, she tried again (this time with Grocers List) and has had great success building her email list. In this interview, she explains what changed her opinion on these tools (and shares the Instagram inbox organization tip you need)! Resources: Pinch of Yum Skinnytaste Grocers List Grace and Vine Studios 22 Healthy Freezer Meals (That You'll Actually Love) Freezer Meals Instagram Post Follow Lindsay on Instagram and Pinterest Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Grocers List. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.
Connie Britton, creator and host of Hallmark’s new series The Motherhood, joins Sam Bee to unpack parenting and talk about the importance of choosing community when raising kids, and how she is now helping other new single moms to do the same. They talk about why it’s hard for women to ask for help, how babies don’t respect working hours, why it’s important for kids to see a range of emotions from their parents, and even if their sons should become good at online gambling (they shouldn’t). And of course no Mother’s Day episode would be complete without them bonding over eating their kids’ food off the floor. Yum! Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.
Connie Britton, creator and host of Hallmark’s new series The Motherhood, joins Sam Bee to unpack parenting and talk about the importance of choosing community when raising kids, and how she is now helping other new single moms to do the same. They talk about why it’s hard for women to ask for help, how babies don’t respect working hours, why it’s important for kids to see a range of emotions from their parents, and even if their sons should become good at online gambling (they shouldn’t). And of course no Mother’s Day episode would be complete without them bonding over eating their kids’ food off the floor. Yum! Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.
In this surprisingly beefy episode, we cover three chapters that are short on pages but overflowing with meaty meat goo inside for you to sip on for almost three hours. Griffith's war demons begin to make their pilgrimage to him, including first appearances of the fire-breathing Grunbeld and the mysterious Rakshas. The real meat of tonight's meat goo treat is the origin stories of Serpico (more like Slurp-ico. YUM.) and Farnesse's (I wish she was Close-nesse. YUM.) origin story: a tale of parental abandonment and trauma, chaotic eroticism, possible incest, and animal torture. Enjoy! Follow No Guts, No Glory on Instagram: https://www.instagram.com/nogutsnoglorypc/ Check out Joey and Ryan's Renaissance Martial Arts organization: https://www.thearma.org/ Check out Steve and Joey's other podcast: https://podcasts.apple.com/us/podcast/probing-ancient-aliens/id1321801647 https://open.spotify.com/show/3aREEXpe4DE37LsNkUxntW Check out Steve and Joey's Patreon for that other podcast: https://www.patreon.com/probingancientaliens
Zu Gast ist Joachim Gripp. **Dr. Joachim Gripp ist seit Mitte 2020 CEO von Design Offices**, dem deutschen Marktführer für flexible und innovative Arbeitslandschaften mit rund 50 Standorten in 15 Städten. Unter seiner Führung hat das Unternehmen die nächste Entwicklungsphase eingeleitet, mit einem klaren Fokus auf die Optimierung der Produkte an den Standorten, deren Digitalisierung sowie die Steigerung der Effizienz und Weiterentwicklung der gesamten Organisation **Beruflicher Werdegang und Expertise** Dr. Gripp ist promovierter Ökonom und verfügt über langjährige Erfahrung in der Führung namhafter Unternehmen, insbesondere in der Hospitality- und Systemgastronomie-Branche. Zu seinen Stationen zählen unter anderem: - Geschäftsführer (CEO) bei Maredo Restaurants Holding - Chief Operating Officer (COO) bei Vapiano SE - General Manager für Deutschland und die Niederlande bei Yum! Restaurants International (KFC) - Head of Corporate Planning und weitere Führungsrollen bei Tchibo - Associate Principal bei McKinsey & Company - Seine Ausbildung absolvierte er an der Universität Göttingen mit einer Promotion in Wirtschaftswissenschaften **Führungsphilosophie und Vision** Dr. Gripp sieht Design Offices als Plattform für kreatives Arbeiten und bessere Ergebnisse. Für ihn ist das Büro heute weit mehr als nur ein Ort zum Arbeiten: Es muss variabel, inspirierend und multifunktional sein, um Kreativität, Zusammenarbeit und Innovation zu fördern. Besonders betont er die Bedeutung physischer Interaktion für Teamarbeit und kreative Prozesse, was im Homeoffice nur begrenzt möglich ist Zitat Dr. Gripp: > „Das Büro steht zum ersten Mal in seiner Geschichte vor der Frage nach dem Sinn – das ist für uns eine große Herausforderung, die nicht einzig und allein mit der Räumlichkeit zu beantworten ist. Raum ist wichtig – die Variabilität, die Stimmung und auch der Nutzen. Aber dazu gehört auch ein bisschen Software. Die Hardware ist der Raum, die Software ist die Methodik.“ Er legt Wert darauf, im Team Fragen zu stellen und gemeinsam neue Thesen zu entwickeln, wobei er auch bereit ist, eigene Ansichten zu hinterfragen und weiterzuentwickeln. Für ihn ist kreatives Zusammenarbeiten dann am effektivsten, wenn aus Diskussionen und unterschiedlichen Perspektiven bessere Lösungen entstehen. **Design Offices unter seiner Leitung** Seit seinem Amtsantritt hat Dr. Gripp Design Offices erfolgreich durch die Herausforderungen der modernen Arbeitswelt geführt. Das Unternehmen hat sich als Vorreiter für neue Arbeitswelten etabliert, bietet CO₂-neutrale Work Spaces und wurde mehrfach als einer der besten Arbeitgeber in der Hospitality-Branche ausgezeichnet[5][6]. Über 20.000 Nutzer arbeiten täglich in den flexibel nutzbaren Team Spaces von Design Offices, die sowohl für Selbstständige, Start-ups als auch große Unternehmen attraktiv sind. **Fazit** Dr. Joachim Gripp steht für eine moderne, zukunftsorientierte Führung und hat Design Offices als Innovationsmotor für neue Arbeitswelten weiterentwickelt. Seine breite Erfahrung und seine offene, teamorientierte Herangehensweise prägen maßgeblich die Unternehmenskultur und den Erfolg von Design Offices
It's the perfect summers day for a new episode of Advice By The Fireplace. And not just scraps: it's the whole episode! Yum.This week, we discuss charging for engagement parties, dog hair in the sheets and a real Fleabag situation featuring comedians Dayne Leiberman and Miguel McKenna.theme songs by Corey Gandolwrite in to advidebythefireplace@gmail.com and listen live on CJLO 1690 AM Montreal Wednesdays 5PM to 6PM
For the next few days, you can listen to a couple of stories every single day.And that's because on our podcast, we will have some special storytellers!! We have middle and high school students who, through the summer, have been learning how to craft their own stories and then produce them on a podcast.Free activity sheet available at www.rituvaish.com/podcast-summer-camp. Let's give a warm welcome SrihitaTranscript THE GREAT ESCAPEHi, I'm Srihita!I was part of the Story Writing and podcasting Summer Camp 2025, organized by Miss Ritu Vaish, producer of the Story Prism Podcast. I had a great time learning how to write, record, and edit my own story.Here's one of the stories I created. I hope you enjoy it! Please give me your listening ear. It was a bright, sunny morning in a cozy little neighbourhood, where the smell of fresh dough and melted cheese floated through the air. Inside a cheerful kitchen with checkered curtains and a warm, golden glow, a freshly made pizza sat on a plate near the open window. Birds chirped outside, and a soft breeze rustled the leaves in the backyard trees. It was the perfect day for an adventure.The pizza's name was Poly. But Poly wasn't just any ordinary pizza—she dreamed of adventures and had one big goal: to never, ever be eaten."I want to go on an adventure!" she exclaimed one sunny morning, looking out the window. "I don't want to stay on this plate anymore. I want to see the world!"Poly slid off the plate and snuck out the kitchen door into the backyard.“Wheee!” she cheered, spinning and sliding with joy.But her excitement didn't last long. Max, the neighbour's dog, was playing outside when he spotted her.“Yum, pizza!” Max barked, his eyes widening. “You're my lunch for sure!”Poly's eyes went wide with panic. “Oh no!” she cried and rolled as fast as she could, trying to escape.Max chased her across the yard, tail wagging and tongue out. “I'm going to catch you!” he barked.“I can't get caught!” Poly thought desperately. She spotted something in the corner of the yard and sped toward it was a big, messy pile of trash.“Yes!” she whispered. “If I get all dirty, he won't want me anymore!”Poly jumped into the trash, covering herself in old banana peels, coffee grounds, and smelly leftovers.Max screeched to a stop nearby, sniffing the disgusting smell. “Eww… never mind,” he groaned.Poly giggled, proud of her clever escape. “Guess that's one way to lose your appetite.”But just as she caught her breath and thought she was finally safe, a shadow appeared across the grass. She looked up and saw…A sharp-eyed bird had spotted her from above. With a loud screech, it flew down and snatched her up in its claws!“oh no, help somebody, help” Poly shouted as the bird got higher and higher.Down below, Max looked up and gasped. “Hey! That's Poly!” Without thinking, he took off running, barking wildly. He chased the bird from the ground, and Jumped as high as he could and growling until it got startled and dropped Poly with a surprised squawk!Poly landed with a thud onto a soft patch of grass. She blinked, dizzy, and looked up to see Max standing over her.“Thank you for saving me!” she smiledMax wagged his tail. “You're welcome”She looked at her dirty and smelly self and laughed. “If you help me clean up, maybe we could go on more adventures together. We could even save other foods from being eaten!”Max perked up. “That sounds fun! Maybe I can find myself a snackable pizza”“Exactly,” Poly giggledMax barked happily. “Come on let's go!”And from that day on, a pizza and a dog: two unlikely friends: became the bravest, heroes the neighbourhood had ever seen.
Autonomous AI agents have gone from sci-fi fodder to the stuff of TikToks and celebrity-fronted commercials. Amid the building buzz, the Zero100 team delivers a primer on the tech and how to implement it in supply chain. Featuring: Principal Analysts Jenna Fink and Caroline Chumakov and Research Analyst Jalen Thibou. AI agents have infiltrated the mainstream media (00:52)The promise of AI agents as teammates, not tools (04:53)What's the difference between genAI and agentic AI? (05:13)Agentic in action: Supply chain use cases from Dow, C.H. Robinson, Yum! Brands, and Klarna (06:48)A primer on agent orchestration and why it matters (12:08)First steps and watch-outs for agent implementation (14:00)Building team trust and managing worker anxiety around agents (17:01)How Novartis and ExxonMobil are hiring to enable agents (20:00)
In this episode, Dr. Yum sits down with returning guest Brittany Frazier of Cain Watters & Associates to discuss women and investing. Brittany explores the Great Wealth Transfer and its significance for women, highlighting the importance of being informed, confident, and prepared when it comes to managing finances and building a secure future. Episode highlights: Understanding the "Great Wealth Transfer" and the role women play in it Exploring gender-based investment strategies Key questions to ask your financial advisor to align your goals Overcoming common tendencies that may hold women back from investing Navigating investment decisions during market volatility Ready to thrive as a dentist and a mom? Join a supportive community of like-minded professionals at Mommy Dentists in Business. Whether you're looking to grow your practice, find balance, or connect with others who understand your journey, MDIB is here to help. Visit mommydibs.com to learn more and become a part of this empowering network today!
Do you love fresh strawberries?! They're in strawberry tarts, strawberry milk, strawberry tánghúlu! Yum yum yum!草莓香甜可口，草莓塔、草莓牛奶、草莓糖葫蘆都好吃!Click HERE for the full transcript!
Connie Britton, creator and host of Hallmark’s new series The Motherhood, joins Sam to unpack parenting and talk about the importance of choosing community when raising kids, and how she is now helping other new single moms to do the same. They talk about why it’s hard for women to ask for help, how babies don’t respect working hours, why it’s important for kids to see a range of emotions from their parents, and even if their sons should become good at online gambling (they shouldn’t). And of course no Mother’s Day episode would be complete without them bonding over eating their kids’ food off the floor. Yum! Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.
I've heard about Haskap, but really had limited exposure to them. Reading that they are like a blueberry and a raspberry got together and had a baby gave me a deeper understanding of the flavour profile... sort of.The juice is lovely as a way to launch your day, the fruit leather explosive with deep purple notes, and jam that is like nothing the grocery stores sell. Yum!It was a delight to visit with Tara Hamilton at their family farm near St. Charles, Ontario. This program was recorded out in their extensive fields, as well as indoors at their store and production facility. There is the sound of refrigeration in the last 10 minutes. I have filtered out some of the background sounds.
Joe Park, Chief Digital and Technology Officer at Yum! Brands, shares how artificial intelligence is revolutionizing the fast food industry. In this exclusive conversation, he discusses Byte by Yum, the company's cutting-edge AI restaurant platform, and explains how a strategic partnership with Nvidia is driving rapid innovation. Park also addresses a key question: Will AI replace restaurant workers? He offers insight into how Yum! is balancing technology without losing the human touch. With digital sales skyrocketing post-COVID, Park says Yum! now operates more like an e-commerce company than a traditional brick-and-mortar chain, making AI a critical part of its future.The content of the video is for general and informational purposes only. All views presented in this show reflect the opinions of the guest and the host. You should not take a mention of any asset, be it cryptocurrency or a publicly traded security as a recommendation to buy, sell or hold that cryptocurrency or security. Guests and hosts are not affiliated with or endorsed by Public Holdings or its subsidiaries. You should make your own financial and investment decisions or consult respective professionals. Full disclosures are in the channel description. Learn more at Public.com/disclosures.Past performance is not a guarantee of future results. There is a possibility of loss with any investment. Historical or hypothetical performance results, if mentioned, are presented for illustrative purposes only. Do not infer or assume that any securities, sectors or markets described in the videos were or will be profitable. Any statements of future expectations and other forward-looking statements are strictly based on the current views, opinion, or assumptions of the person presenting them, and should not be taken as an indicator of performance nor should be relied upon as an investment advice.
Jeff reads some hate mail... well ok... more like hate texts... but still the Haterade is delicious... YUM!
For the last episode of the Opposites Alike series in Eating Adventures history, Chloe and Hayley discuss the foods and restaurants eaten at over their final spring break of their Mercer Island School District career.
Jenica Oliver is the Founder and Fractional CMO at Blueprint Marketing Group, a certified women- and minority-owned marketing consultancy helping CPG brands scale through omnichannel expansion. With over 20 years of marketing experience, she has held leadership roles at companies like Yum! Brands, Mission Foods, and Borden Dairy Company. As an advocate for small- and minority-owned businesses, Jenica serves on several boards, including the Women's Business Council and the Minority Supplier Development Council's Minority Business Enterprise Input Committee (MBEIC). In this episode… Building a high-performing marketing team can be the silent killer — or the secret weapon — for growing e-commerce and CPG brands. Many companies hit a plateau — not because of weak products or poor performance — but because their scrappy, early-stage team can't support long-term scalability. How do you know when it's time to restructure, and how can you do it without breaking your budget? As a seasoned marketing executive, Jenica Oliver has developed a framework for scaling teams strategically. She stresses the importance of building for where you want to go — not where you are today — and recommends leveraging fractional roles, agency partnerships, and diverse skill sets to bridge capability gaps. When balancing innovation with daily operations, brands should identify the team members best suited for creative, forward-thinking projects versus those who excel in managing existing processes. By aligning roles with core strengths and emerging capabilities, companies can unlock surprising talent and avoid frequent restructures. Join William Harris in the latest episode of the Up Arrow Podcast as he interviews Jenica Oliver, the Founder and Fractional CMO at Blueprint Marketing Group, about restructuring teams to unlock growth in the DTC and CPG space. Jenica explains how to gather authentic, actionable consumer insights, the impact of misaligned team structures on company performance, and the challenges brands face when shifting from DTC to retail.
Bible Reading: John 19:28-30Evan breathed deeply through his nose as he walked into the kitchen. "Yum!" he said, walking over to where his older sister was working. "Lemon pie!" "Oh no, you don't!" said Zoe, shooing him away with her spatula. "This is nowhere near finished.""Okay, but I'll be waiting for it," Evan said, then headed upstairs to do homework. When he came back later, Zoe had poured the filling into the pie shell. "Can I have some pie now?" he asked.Zoe shook her head. "It's still not finished," she told him. "It's lemon meringue pie, and it doesn't have any meringue on it yet."Evan checked back one more time before dinner. "It's finished now," Zoe told him, "but you can't have any yet. I baked it for dessert tonight."After dinner, Zoe finally brought the pie to the table. Evan scooped up and swallowed every bit on his plate. "Now the pie's really finished," he said, patting his stomach. "It's all gone."For devotions that night, Dad read from the Gospel of John. "'It is finished.' Those were the last words Jesus said on the cross," Dad said, closing his Bible. "Sounds a lot like some of the words being said in the kitchen this afternoon. A couple of times I overheard Zoe tell Evan that the lemon pie wasn't finished yet. Finally, she said it was finished, but even then it didn't do Evan any good. Why not?""Because I didn't eat any of it," replied Evan. "Her fault, not mine!""I don't doubt it," Dad said with a smile. "Well, Jesus came to earth to take the punishment for our sin. On the cross, He finally said, 'It is finished.' His work was done. But a lot of people are missing the full benefit of His finished work. Why?""Because they haven't trusted Him as their Savior," Zoe said after a moment."Right," said Dad. "To enjoy the finished pie, we had to take it for ourselves and eat it. And to enjoy the benefit of Jesus's finished work--the joy and peace of having a relationship with God that lasts for eternity--we have to receive it for ourselves. We have to believe in Jesus and trust Him to save us to become a child of God." –Hazel W. Marett How About You?Have you received the benefit of what Jesus did for you on the cross? Are you trusting Him to save you from sin and give you eternal life? He finished the work of purchasing your salvation, and He offers it to you right now. Receive it for yourself by trusting in Him. (To learn more, click the "Good News!" button in the right column of this page or go to www.keysforkids.org/goodnews.)Today's Key Verse:Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God. (NIV) (John 1:12 )Today's Key Thought:Accept Jesus's finished work
Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
Food, people, and planet—these are the three north stars that help Yum! Brands —a 2025 recipient of the Corporate Responsibility Awards—focus its sustainability efforts across water use, energy, packaging, and more. What lessons can other businesses learn from the sustainability success of this multinational company? Join Steve Odland and guest Jon Hixson, chief sustainability officer at Yum! Brands, to find out why your sustainability strategy requires north stars,how the company wins buy-in from franchisees, and what advice he gives to up-and-coming sustainability leaders. The 2025 Corporate Responsibility Awards, taking place on April 23, celebrates organizations that have moved beyond public commitments to fully integrate responsible business practices into their core strategies, driving measurable, positive impacts on their organizations, stakeholders, and society. (01:54) Defining Sustainability in the Food Industry (05:06) Key Trends in Corporate Sustainability (06:46) Yum! Brands' Strategy: People, Food, and Planet (10:49) Global Operations and Supply Chain Challenges (18:50) Leveraging Technology for Sustainability (21:49) Franchisee Engagement and Regulatory Challenges (25:35) Future Priorities and Advice for Sustainability Leaders For more from The Conference Board: 2025 Corporate Responsibility Summit 2025 Corporate Responsibility Awards Dinner Organizing for Success in Corporate Sustainability 2.0
Zeev Buium (Zee-v, Boo-y-YUM), the US can deport Mahmoud Khalil, why does the NYT criticise Elon Musk, Jeff from Superior, the weekend review, the evil heart and mind in PA & WI, fight involving a gun in Duluth, and Berklee's Nicholas Payton...See omnystudio.com/listener for privacy information.
It's the 12th of April 2025 and that means Disneyland Paris is celebrating its 33rd Anniversary! To mark the occasion DLP invited InsidEars members to a special presentation with various announcements, as well as a tour of select World Premiere and Disney Adventure World construction sites. We were not there in person but recorded this episode on the day with all the information we could gather from our friends of the show, socials and Discord to bring you the Mufasa Shortbread Biscuit of news that is this episode. Yum. We also have a Love Our Listeners letter from Brian who had a five star experience, and we look ahead to what the rest of 2025 has on offer. Thanks for listening!
We, the people, will pay over a BILLION DOLLARS for the KFC Yum Center. Denis Frankenberger says a few adjustments in the contract the Yum has with the University of Louisville could markedly reduce the costs so that taxpayer money could be directed elsewhere.Denis Frankenberger, author of BILLION DOLLAR BASKETBALL, has the sobering details.
What's #Underrated? " Chunky peanut butter and pickles wrapped in a tortilla. Yum!" "#Underrated - a hot bubble bath and spicy books on Kindle." "Naked hot-tubbing!" 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.
What's #Underrated? " Chunky peanut butter and pickles wrapped in a tortilla. Yum!" "#Underrated - a hot bubble bath and spicy books on Kindle." "Naked hot-tubbing!" Learn more about your ad choices. Visit podcastchoices.com/adchoices
In this episode of The Speed of Culture, Ken Muench, Chief Marketing Officer at Yum!, dives into the strategy behind iconic brands like Taco Bell, KFC, and Pizza Hut. He discusses digital transformation, balancing automation with human connection, and building culturally resonant brands at scale.Follow Suzy on Twitter: @AskSuzyBizFollow Ken Muench on LinkedInSubscribe to The Speed of Culture on your favorite podcast platform.And if you have a question or suggestions for the show, send us an email at suzy@suzy.com Hosted on Acast. See acast.com/privacy for more information.
Meet Lourdes Ramboa, an expert in entrepreneurial mindset education and design thinking principles that is bringing a new course to healthcare professionals in Fort Worth. Lourdes is a Senior Program Manager at HSC Next, where she works with students to help them think more like innovators and entrepreneurs that can solve real world problems and advance solutions for a healthier community. Originally from Panama, Lourdes most recently taught business and entrepreneurship at Tarrant County College and worked at buy.com, Elevate and with clients such as YUM brands, The Dannon Company, and the US National Guard. She shares about her experience in training all of us, yes, all of us, about how we can think and act like an entrepreneur, no matter what our background or experience level may be. To learn more about HSC Next, visit https://www.hscnext.com
Yum! Brands, the parent company behind Taco Bell, Pizza Hut and KFC recently announced a partnership with AI chipmaker Nvidia. So why would these two industry giants work together and will we see AI everywhere in fast food? Kristen Hawley joins us to break down her story: https://www.fastcompany.com/91306922/what-does-fast-food-want-with-nvidia Plus: Microsoft turns 50 and Subway launched $5 foot-long Doritos. Join our hosts Jon Weigell and Kristen Hawley as they take you through our most interesting stories of the day. Got an awesome business idea but don't have the $$$ to get it off the ground? Pitch us your idea HERE and you can win $5000 to fund it! Get our Side Hustle Ideas Database: https://clickhubspot.com/thds Follow us on social media: TikTok: https://www.tiktok.com/@thehustle.co Instagram: https://www.instagram.com/thehustledaily/ Thank You For Listening to The Hustle Daily Show. Don't forget to hit Subscribe or Follow us on Apple Podcasts so you never miss an episode! If you want this news delivered to your inbox, join millions of others and sign up for The Hustle Daily newsletter, here: https://thehustle.co/email/ Plus! Your engagement matters to us. If you are a fan of the show, be sure to leave us a 5-Star Review on Apple Podcasts https://podcasts.apple.com/us/podcast/the-hustle-daily-show/id1606449047 (and share your favorite episodes with your friends, clients, and colleagues).
Its all about the club as wechat with Chef Dave Bortnam from the Westchester Country Club about club chef life, plus we talk kitchen pranks food jokes!
I read from flirt to floatation. Yum...floats. https://en.wikipedia.org/wiki/Ice_cream_float The word of the episode is "flivver". Use my special link https://zen.ai/thedictionary to save 30% off your first month of any Zencastr paid plan. Create your podcast today! #madeonzencastr Theme music from Tom Maslowski https://zestysol.com/ Merchandising! https://www.teepublic.com/user/spejampar "The Dictionary - Letter A" on YouTube "The Dictionary - Letter B" on YouTube "The Dictionary - Letter C" on YouTube "The Dictionary - Letter D" on YouTube "The Dictionary - Letter E" on YouTube "The Dictionary - Letter F" on YouTube Featured in a Top 10 Dictionary Podcasts list! https://blog.feedspot.com/dictionary_podcasts/ Backwards Talking on YouTube: https://www.youtube.com/playlist?list=PLmIujMwEDbgZUexyR90jaTEEVmAYcCzuq https://linktr.ee/spejampar dictionarypod@gmail.com https://www.facebook.com/thedictionarypod/ https://www.threads.net/@dictionarypod https://twitter.com/dictionarypod https://www.instagram.com/dictionarypod/ https://www.patreon.com/spejampar https://www.tiktok.com/@spejampar 917-727-5757
Send us a textThis week on The Digital Restaurant, Carl is joined by Yaro Tsyhanenko, founder of PickPad, to break down the headlines shaping restaurants and tech:⏱️ Timestamps 00:00 – Intro: Meet guest host Yaro, CEO of PickPad 01:00 – Why did Yum Brands partner with Nvidia? 05:37 – What does Qu's State of Digital 2025 Report reveal? 13:06 – Why did Starbucks acquire Empower Delivery? 18:47 – Are loyalty programs evolving or stuck in the past? 26:02 – Could Bolt disrupt Uber and DoorDash in North America? 30:00 – What is PickPad, and how is it improving restaurant pickup?
The Automotive Troublemaker w/ Paul J Daly and Kyle Mountsier
Shoot us a Text.Episode #1001: Nissan reveals a bold new roadmap, slashing vehicle development times and expanding its EV lineup. Meanwhile, California now boasts more EV chargers than gas nozzles and AI is taking orders at drive-thrus—will customers embrace the speed or miss the human touch?Show Notes with links:Nissan is trying to shake off doubts about its future with a major product showcase in Japan, highlighting a wave of new vehicles and a focus on the U.S. market. Nissan will release over ten new and updated vehicles in the U.S. and Canada by early 2027.The company plans to cut vehicle development time from 55 months to 37 months for the first model in a family, with later models reduced to just 30 months.The Leaf transitions into a crossover, boasting a new CMF-EV platform, a sleek design, and a more efficient, lower-cost battery.Nissan also teased a rugged EV crossover, designed to stand out in a crowded market. The model will be built in Nissan's Mississippi plant as part of a $500 million investment.The Sentra and Rogue will both get major updates, with the Rogue gaining a plug-in hybrid option. “The U.S. is of critical importance for us — we want it to grow,” said Guillaume Cartier, Nissan's chief performance officer.California is accelerating its EV infrastructure, now boasting 48% more EV chargers than gas nozzles, according to a recent announcement from Governor Gavin Newsom's office. As EV adoption surges, public charging options have nearly doubled in the past year, supporting the state's ambitious green energy goals.There are over 178K public EV chargers statewide vs. 120,000 gas nozzles, and of that, nearly 17K are Level 3 fast chargersOn top of that, the California Energy Commission estimates that there are more than 700,000 Level 2 chargers installed in single-family homes.26% of vehicles on CA roads in 2023 were plug-in hybrids or full EVs and a $1.4 billion investment in EV infrastructure was recently approved.“The California EV driver experience is getting better by the day,” said CEC Chair David Hochschild, emphasizing continued investments in underserved areas.Taco Bell, KFC, and Pizza Hut are about to get a high-tech upgrade. Yum! Brands is teaming up with NVIDIA to bring AI voice assistants to 500 drive-thrus. The goal? Faster service, more accurate orders, and better upselling.Studies show AI-assisted orders are 29 seconds faster than the industry average and more than half of Yum! Brands' 2024 sales came from digital transactions.Other chains are joining in with McDonald's and Wendy's rolling out AI ordering.Joe Park, chief digital and technology officer of Yum! Brands said AI could improve the customer experience because “the voice AI is always positive, has the right tone of voice, has the right word selection, [and] can upsell consistently.”Todd Kelly, COO of a major Taco Bell franchise group, puts it this way: "The voice AI doesn't have a bad day… They donHosts: Paul J Daly and Kyle MountsierGet the Daily Push Back email at https://www.asotu.com/ JOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/ Read our most recent email at: https://www.asotu.com/media/push-back-email
On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso start by talking about Alicia's recent trip to Atlanta, where she visited Zaxby's headquarters and learned about how the fast-casual chain is preparing for a big growth push; stay tuned for Alicia's story in the coming weeks. Then they discuss Yum's partnership with Nvidia, which will fuel the restaurant company's push into artificial intelligence. They also talk about plummeting consumer sentiment and what it could mean for restaurant chains in 2025. And in this week's extra serving, managing editor Leigh Anne Zinsmeister joins to talk about Darden's most recent earnings report, where the full-service giant is expressing optimism even as most casual-dining chains struggle. For more on these stories: Yum Brands partners with Nvidia to accelerate AI technologies across its global systemDarden tests Uber Direct delivery at Cheddar's Scratch KitchenMore consumers are trimming their restaurant budgets than they were last year
Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security
Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security
Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security
Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security
Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security
Jason Howell and Jeff Jarvis discuss NVIDIA's GTC conference with CEO Jensen Huang's keynote on tokens, the Vera Rubin CPU, and the intersection of AI and robotics, plus more! Support the show on Patreon! http://patreon.com/aiinsideshow Subscribe to the new YouTube channel! http://www.youtube.com/@aiinsideshow Note: Time codes subject to change depending on dynamic ad insertion by the distributor. NEWS 0:02:23 - Nvidia announces Blackwell Ultra GB300 and Vera Rubin, its next AI ‘superchips' 0:22:37 - Nvidia and Yum! Brands team up to expand AI ordering 0:25:49 - Google brings a ‘canvas' feature to Gemini, plus Audio Overview 0:31:08 - Gemini 2.0, Google's newest flagship AI, can generate text, images, and speech 0:34:42 - People are using Google's new AI model to remove watermarks from images 0:36:06 - Google plans to release new ‘open' AI models for drug discovery 0:40:36 - EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly 0:44:20 - Ben Stiller, Mark Ruffalo and More Than 400 Hollywood Names Urge Trump to Not Let AI Companies ‘Exploit' Copyrighted Works 0:49:11 - Anthropic CEO floats idea of giving AI a “quit job” button, sparking skepticism 0:52:19 - People say they prefer stories written by humans over AI-generated works, yet new study suggests that's not quite true 0:57:36 - AI ring tracks spelled words in American Sign Language Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of 3 More Questions, you'll hear David Novak's answers to: Tell us about the idea of customer mania and how you cascaded it throughout all of Yum. How do you think about emotional distance among a team? How do you view In-N-Out's decision to not offer mobile ordering … I mean, if you were President, what would you do? ——— GO DEEPER Scale up your leadership skills in 2 minutes a day with the How Leaders Lead app — Download today in the App Store Get coaching from David by signing up to receive his Weekly Leadership Plan. It builds on each podcast episode by offering actionable steps you can take each week to incorporate the learnings from the episode into your leadership style. It only takes about 5 minutes and is a great way to start off your week! Subscribe to the How Leaders Lead podcast to ensure you never miss an episode!
We began this week's show with Kim Bernaus, the owner behind Unruly Nature - a company which offers products that are very versatile. Whether choosing a delicious way to start your day, enjoying a snack, or enhancing the meals you might create, Unruly Nature granolas offers unique flavors that will surprise you. "Each Bag is handmade with care from small batches utilizing gluten free and vegan ingredients, antioxidant rich elements and is defined by our unique, delicious flavors," stated on the website. Tune in to hear from Kim on how you can get creative with her granolas, and "fuel your next adventure!"https://www.unrulynature.comNext, Amaris sat down with the General Manager of Testa Rossa in Glen Mills, Luke Tamney. One of Fearless Restaurants groups latest concepts, Testa Rossa (which means Redhead in Italian) includes an array of Italian-based dishes offering lunch, dinner, and brunch (weekends only). Testa Rossa offers a scratch-made menu, working with locally-sourced ingredients. And you'll hear from GM Tamney how this fiery new location will indulge your senses. And be on the lookout for a new, fun Fearless Restaurants event where they'll host their own restaurant week. Tune in to hear more exciting announcements that will be coming soon to Wayne, PA and to learn more about Testa Rossa!https://www.testarossa.restaurant/We're offering a happy Cheers to end the show this week, with Robin Commiskey who owns Wallace Dry Goods in Ardmore, PA. Robin and Amaris had an affable time throughout the entire conversation, chatting about Robin's one-stop zero-proof shop. Robin had years of retail experience and a desire to own a business, however, she wanted to open something she felt passionate about. And as Philadelphia began trending towards the NA (non-alcoholic) beverages and bar experiences, Robin's own life choices and passion for the movement also aligned with the trend. As such, she started Wallace Dry Goods and now offers a huge selection of NA brands and beverages. So if you're looking for an alternative to offer at your next party, on your own, or to mix into your cocktails to lower the amount of alcohol in your drink...check out what Wallace Dry Goods has in the store! https://wallacedrygoods.com
On this episode of 3 More Questions, you'll hear David Novak's answers to: What's changed about leadership since you've been out of Yum? Why do you think Jamie gets a much more realistic answer when he asks his employees what compensation they think they deserve? Can you tell us about the “since we last met” exercise? What's the lesson you take from Jamie calling up Sandy Weill after years of no contact for a meeting? ——— GO DEEPER Scale up your leadership skills in 2 minutes a day with the How Leaders Lead app — Download today in the App Store Get coaching from David by signing up to receive his Weekly Leadership Plan. It builds on each podcast episode by offering actionable steps you can take each week to incorporate the learnings from the episode into your leadership style. It only takes about 5 minutes and is a great way to start off your week! Subscribe to the How Leaders Lead podcast to ensure you never miss an episode!
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