The Delicious Story

News alert: I’m not perfect. Of course, this isn’t news, but it makes the contradiction of receiving criticism an odd struggle. Each of us knows we are works in progress, yet having others point that out can still be a hard pill to swallow. Call it constructive criticism, critique, or “gentle love,” we need to have an outside point of view to help us see ourselves with fresh eyes. I began this episode of The Delicious Story with the premise that criticism is a push-pull concept, a necessary jab to the psyche. With the help of a panel of women—experts in their businesses and professions—we dig beyond the narrow view of the need/pain paradigm. We discuss feedback as an essential skill set, both giving and receiving it, and how to maximize results. The Panel of Experts I proudly highlight successful women who generously share their wisdom in this show. Each comes with a varied background of experiences and brings compelling observations. Tracey Kelley worked as a corporate manager and now provides writing services on a contract basis. In addition, she has also been a yoga instructor for more than a dozen years. Tracey toggles these areas—both at the organizational and individual instruction-level—where critique is essential. Jennifer Phipps is a massage therapist who practices out of Des Moines, Iowa. She speaks particularly to building trust with her clients and minimizing chronic pain. Her work can only happen with candid feedback, which she invites. Celest Rose came from a corporate background in coaching. In 2018 she started a business as a certified body confidence coach and recently earned certification in Integrated Sexuality. Celeste views the subject of criticism through the organizational lens that has evolved with an emphasis on intimate relationships. Felicia Coe owns Cirque Wonderland Studios and Cirque Wonderland Entertainment. Her performers provide circus arts, aerial arts, acrobatics, and more. On the studio side, Cirque Wonderland teaches the many performance arts of her craft. Felicia works with clients who hire Cirque Wonderland Entertainment for their private and business events as an entertainment outlet. Feedback is essential for both of her business operations. Clair Williams-Vavra came from the hospitality management field and used her expertise to segue to Sales Engagement Manger with startup QuickHire about two years ago. Harnessing statistical analysis systems and technology, she helps clients recruit and retain the right hires for their businesses. For Clair, feedback has got to be two-way to build trust within her team. What is Constructive Criticism Anyway? For many, the word criticism harbors only a negative association, as in being criticized – or berated – by someone. A quick internet search reports that the word critic came from the Greek word kritos which means to judge. Fast forward to the 20th century, criticism developed into a scholarly analysis, providing balanced judgment. We think of negative criticism about you or your performance in something like a job review. But the definition of “constructive criticism “focuses on providing helpful guidance, supported by specific examples. Strong leaders who want to encourage the best from their teams evaluate them based on their efforts and accomplishments first. And more than that, recognize the inherent skills of the individuals involved. Ready to Give or Receive Feedback? Set the Mood Still, there is this friction between giving instructive criticism that butts up against an individual’s willingness to accept it in the first place. To get the full scope of the wisdom our TDS guests offer, take a listen to the podcast, or enjoy viewing the discussion in vodcast mode. Here are some high points of our conversation: •Go to “critique.” If you get bogged down in the word criticism, try another more friendly option. As per Shakespeare, it will smell just as sweet by any other name. Words such as feedback or critique may prove more palatable. •Build a bridge of trust. Good leadership requires a level of trust between team members. Providing specific, actionable ideas will land better if the environment is collaborative and trusting. Encourage feedback that doesn’t just focus on the thing that needs change but invites specific actions to reach the goal. •Embrace the positives. Trust that people within your organization have strengths they bring to the effort. In seeking to guide, consider the unique qualities of individuals and how to harness their way of learning and communicating. •Check-in with yourself. Ground your feedback with a clear understanding of what you look to accomplish. Make it your goal to speak from a place of empathy, one that recognizes the dignity of the other individual as a priority. How to Receive Constructive Criticism You are evolving in who you are, and so is everyone else. With that humble mindset, look to feedback with objective curiosity. Here are a few points to consider. •Keep your perspective. Take a bird’s eye view and be interested in the feedback you’re given. Think, “What can I learn here?” •Consider the source. Be open to the sources you know and trust for feedback. If the feedback is delivered negatively, broaden your view to consider the messenger. Is there something you might find helpful even if the messenger delivers the feedback poorly, or can you let it go altogether? •Note your strengths. Recognize and verbalize your strengths often to counter that insidious naysayer within. It’s so easy to believe the worst of ourselves, even when the feedback is positive. When people take the time to offer feedback, most often, it’s because they believe we are capable of growth. That’s a good vibe worth harboring. By viewing constructive criticism as an affirmation rather than degradation, you begin with the wind at your back. Go forth and observe. Do so gently and with the recognition that improvement never ends.

Pssst. Listen. Do you want to know a secret? Do you promise not to tell? Then lean in, and I’ll tell you one: for most people, the promise of information that is “hush-hush” is intoxicating. We want to know—almost need to know—details that seem to put us in the know or give us an edge in the world. We all gossip or have been in circles where gossip takes place. Gossip plays out in families, friends, work, even in politics and other national organizations. At its core gossip usually comes with darker undercurrents—emotion laced with fear and judgement. We talk about difficult subjects, frightening stories, the things we can’t talk about in public or give the light of day. Most of us associate gossip with shame—shame about the information being told, and a kind of shame for ourselves for engaging in it, if it veers malicious. But fear not about any the roles you’ve played in gossip. Here we talk with Leah Ackerman, intuit, empathic, and sexual health /wellness coach, about the dynamics of gossip. She talks about us feeling more empowered to redirect our conversation. Leah spends her time coaching women how to feel good in their own skin. After years in the corporate world of marketing, Leah found her calling to supporting women. But as gossip is a gender-neutral phenomenon, the tools and ideas shared apply to everyone. What is gossip and why do we do it? Per Merriam, gossip is the action of telling a “rumor or report of an intimate nature.” Gossip travels from one person to another and group to group. It is often based on some truth. We spread news (rumor, conjecture, and true details) via gossip with the innate idea of protecting the herd. Example: so-and-so got food poisoning from X restaurant. We are likely to believe the gossip, in part, because it comes from someone else – and if that person is someone we know, we latch onto the information. I was ready to go generally negative on the concept of gossip, but it turns out to be one way that news informally spreads. Per the BBC article, “Do We Have Gossip All Wrong?” gossip is a societal tool. We often share information we don’t feel that we can receive otherwise. As a study in social science, gossip is talk about someone else that involves evaluation of that person, good or bad. The news spreads person-to-person and the community is notified. But the article does make the point that gossiping often stems from a place of feeling powerless. “…groups traditionally shut out of power and influence, may find empowerment through their own channels and interpretations of the truth.” Could this gossip thing be the source for people readily believing conspiracy theories and misinformation generally? When it comes to power, we equate it with more control or autonomy of self. We seek information to verify what we think, and that which we want to believe and have others believe, too. The Four Agreements Frame of Mind But when it comes to control, the only thing we have a crack at is influencing how we feel. The news or information aside, it is what and how we believe about ourselves and our place in the world, that really matters. If we focus our lens to the kinds of gossip that circulate about those in our immediate circles, the activity of gossip doesn’t feel so good. Whether the information we disperse is true or not, an internal moral gut sense often shouts out a “yuck” in our ear, especially when we relate news that is unkind or none of our business. Whether you’ve been the gossiper or the subject of it, gossip can also reveal pain and helplessness. If we don’t confront that feeling of lacking, we in fact have less power. When you look at gossip and its correlation to pain, it amounts to a whole lot of suffering going on! Leah delves into her discovery of the informative book The Four Agreements by Don Miguel Ruiz. For her, the message of the book was all about reducing internal suffering. The agreements are listed below, but you can listen to the interview where she provides more context. Be impeccable with your word. Speak with integrity. Say only what you mean about yourself and others. Don’t speak against yourself or gossip about others. Speak only truth and love. Don’t take things personally. It’s not your job to manage the expectations of others or to try and control their reactions. Don’t make assumptions. Ask deeper questions about the meaning of what you hear. Respond with exploration such as ‘what do you mean by that?’ Always do your best. You can change (improve). Your past behavior was based on the tools and information you had at the time. You can develop new tools and information in order to proceed differently going forward. Do the best you can to grow and give others that same grace. What to Ask Before You Engage in Gossip •What does the information that I’m relating say about me? What about this is story is triggering for me? What do I feel about this topic? •Forgive yourself and forgive others. Repeat often that we are each doing what we can do with the current information and tools available to us. And remember, one person’s weakness may be gossip, but we all struggle with behaviors we want to change. •Ask more direct questions of someone sharing gossip. How does this topic make you feel? What’s going on with you. Or change the subject. •Set boundaries of conversations for time together. If you know that gossip is a thing in the circle, make it clear you’re trying to avoid it. What Is Your Take on Gossip? It’s true we live in a world where gossip (and our opinions about it) travel exponentially in our social circles. However, before talking about others, it is essential you understand what you’re saying and how it impacts you, and others. Begin with an honest personal assessment of how you feel about the information you’re speaking to or hearing about, and you’re likely to speak from a place of honesty and kindness as a result.

Have you ever looked out on the world (listened to too much news) and wondered, "why can't people just get along?" We all want roughly the same things: a happy life, experience love and family, prosper and live. But we all seem ready to roll over others to achieve these goals, desperate in our feelings of lacking. Indeed, global peace and recognizing each other's shared needs and desires seem unimaginable. It is easy to feel hopeless and powerless in that reckoning because even many of our close relationships are at odds. Our country seems more at war within in recent years, and the fighting spills over into families. We've lost sight of each other while entrenching ourselves in our camps. Do you feel that tug of toxicity – from entrenched opinions about thorny subjects like religion and politics – with some people in your life? I do. But wait, we must have some influence, if not on the world stage, at least in our backyards with family and community. Our families are a microcosm of humanity, a path to understanding our bonds to the larger world. Through family and friendships, we gain insights into how to be humane. So, when intimate ties crash, we can feel lost not just in who we are but also in what purpose our lives even serve. If you've struggled to find peace within and without, this episode of The Delicious Story is for you. Here I chat with Elena Greenberg, a practicing attorney, mediator, and professional mentor. Elena walks us through steps and ideas to help us find common ground and harmony with family, not just for the holidays, but the long haul, too. Our Separateness We are each unique in our views of the world. You've probably realized this when you've shared an experience, witnessed an event, or even read the same book with others and noted that you don't "see" the facts or their meaning the same way. We each interpret the outside "reality" based on our prism of life knowledge and prejudices. And the truth of the variations of perspective is that sometimes objective facts become irrelevant. Often, two people can't agree on what is, infact fact. We become stranded in subjective opinion instead. And what's more, the person you are now and the opinions you hold dear may not be relevant later as you grow and change. Thus, you can't be certain that the opinions you believe today, will be yours by tomorrow. So, in theory and based on experience, we get that we're different. And we either come to terms with the differences, find them exciting or unimportant or deny they exist at all. We often seek those we believe are the "same," because differences can cause us internal stress. When it comes to strongly held opinions, like those of politics and religion, we become entrenched in the "facts" (code for opinions) that we believe even at the expense of important relationships. And the more we insist on our rightness, the less we hear or seek to understand any other point of view. Growth is not possible. Finding Our Common Ground I've been thinking a lot about estrangement in families lately since I've read Karl Pillemer's book Fault Lines: Fractured Families and How to Mend Them. Throughout the book, he interviews numerous people experiencing estrangement from family members. Pillemer suggests that these fractured bonds don't serve us and leave holes in our family ties that impact generations into the future. He also tells stories of those who decide they want to end the estrangement. Reconciliation hinges on a few points. To mend, all involved realize that the past disagreement is no longer critical. They also recognize they don't require an apology for an old wrong. And ultimately, the path to a relationship lies in going forward. If you've been teetering on the brink of fissures in your family because of toxic topics, try to turn a corner for the holidays and beyond. Elena offers some tips for guidance. 1.Recognize nobody's opinions are going to change. Straight up acknowledge that you don't wish to change your opinions, and neither does the other party. Lower your bar of expectation. Search for topics where you're less invested and more aligned and discuss those. 2.Stick to doing things together you enjoy. My husband's family used to put on elaborate dinners where we'd eat and then finish up discussing topics for hours into the evening over fine bottles of wine. On the other hand, my parent's family gathered a couple of times a year and largely didn't say anything I considered to be of substance. Instead, we played Trivial Pursuit and other games. For years, I didn't get why this was their choice. But now I see the wisdom. When you don't have a lot of topics of interest in common, playing games is one way to enjoy time together and have fun. 3.Set boundaries for the time of the holidays. Allow room for discussions later. Elena explains that setting boundaries for a family event doesn't mean we can only talk about the turkey and the pie. It does mean determining when other more challenging subjects are best to discuss. You can set aside time to talk about issues you want to talk about, but agree that doing so during dinner, for example, will not help you all enjoy the time together. 4.Determine for yourself what it is you want to accomplish by gathering as a family. It's a good idea to establish your goals for the family event and then check in often if you feel yourself slipping into a mood or veering toward a topic that will derail that objective. The challenge is to gracefully ask Uncle John, for example, in a patient way if we can table a conversation for a time other than dinner. How would you ask Uncle John to shift to another subject? 5.Be curious. When you do open up to discuss difficult topics, spend more time listening and repeating back what you hear. "Tell me more" is a lot more inviting than "no, you're wrong!" We all want to be understood. A barrage of facts or arguments where neither party is actually listening is not going to make understanding possible. You’re On a Quest! Be objective, listen actively. (Yes, this is a massive shift, and a challenge) Put on your scientist's hat, and look at the situation as if you're tasked with studying it. You can benefit from learning what is driving someone's opinions beyond the facts. Why do they feel as they do? Try to understand the feelings of the other person: they are more important than the facts themselves. There is no doubt that many of us feel stressed about the cultural dialogue we hear and talk about these days. But bickering about facts and disassociating with family and friends is not going to solve problems or help you even feel better. Personal bitterness is a road to personal suffering. Strive to understand yourself and others. Make connection on common ground such as shared feelings the goal. Practice the tips here, and not only will you enjoy your family and friends more, but you'll also feel more hopeful about personal circumstances and the world outside of your control. To learn more about Elena Greenberg and the services of mediation she provides via Iowa Mediation Services you can check out her links.

Even as baby boomers march by the millions into older age, redefining what it means to be old, we still struggle as a culture by limiting beliefs about seniors. And of all the fiction about aging, one devastating falsehood that seems to stick is that elders can't learn new things, including technology. In this episode of #thedeliciousstory, we chat with Senior Savvy's expert Abbie Richie who busts the myth that seniors can't learn tech. Abbie shares her inspiring story of helping seasoned adults everywhere frolic on the internet to connect and live productively in the new age of aging. AN ARCHAIC NOTION OF AGE It's not just our society that has trapped seniors into the confines of antiquated ideas about aging. The lie has been thousands of years in the making; perhaps ageism fallacies can be traced back far into the depths of human history. Notably, a view of aging surfaced with the Greek philosopher Aristotle (384 BCE - 322 BCE). He likened the aging brain to a wax tablet that cools with age, becoming rigid and brittle to forming new concepts. Fast forward nearly a couple of millennia to 1523, when the idiom "you can't teach an old dog new tricks" first appeared in a book about animal husbandry. The literal meaning was that it is hard (but not impossible) to train an older dog new tricks and procedures. We naturally are drawn to catchy quotes and sayings, especially if they encapsulate a grain of truth. In 1546 when the "old dog" phrase appeared in John Heywood's proverb collection, it was sold to our collective brain and has been circulating in our shared truisms lexicon ever since! The old dog principle is a perfect example of how history never wholly dies, even if we lose track of it. SENIORS CAN BE TECH-SAVVY We are learning new things about ourselves and the world each day, no matter our age. Those who are savvy and want to age well do themselves a favor by putting in efforts to gain new knowledge with intention. Not just occasionally, but regularly. It's good for your brain to acquire new information. To resist learning simply because of the 'age excuse' is to give in to a self-defeating stereotype and promulgates the concept. Per the BBC, "The Amazing Fertility of the Older Mind," David Robson cites a study at the University of North Carolina at Greensboro. For this study, participants memorized a list of items that they then compared and referenced with a table of word pairings. Adults over the age of 60 were "more reluctant to rely on their memory, preferring instead to laboriously cross-reference the two tables, even though it took significantly more time. For some reason, they weren't confident that they had learned the pairs accurately. This distrust of self has looped over into tech learning as an older adult, too. The issue proves worse likely because seniors compare their ability to learn against younger generations' second nature tech know-how. The comparison is a false paradigm, however. Younger people grew up with 21st-century technology, while older people have had to incorporate it later. After all, if you're over the age of 50, you were full-blown adulting when home computers and cell phones burgeoned in the 1980s and '90s. As Abbie points out, older people can feel lost in the language of technology not because they can't learn it, but because it seems foreign, not understanding some basics about the context of use or steps. Abbie explains that it's most helpful for older adults to start with a base of why and move on from there. Her point is to shift from a can't learn mindset to how-to learn instead. CRUSTACEANS AS FOOD As with all episodes of The Delicious Story, I asked our interesting person Abbie to share her memorable meal story. If you're a lobster lover, you'll particularly enjoy her tale. I like the idea of lobster more than the prospect of preparing it. In her telling, Abbie takes on the task of cooking lobster full-on, which you'll find heroic. The talk of lobsters launched my musings. When did humans determine these strange exoskeleton prehistoric-looking creatures of the sea were edible in the first place? Per History.com, the European settlers in North America found lobsters washed up on shore in piles. The crustaceans were so plentiful they provided a common source of protein. The abundance of Lobsters also made for great fertilizer in settler's gardens. Lobster was considered common food in many regions for centuries and did not become popular in the U.S. until the early 19th century when trapping and adequate transportation developed. By the time of WWII, lobster was considered a delicacy. YOU'RE NEW OLD BRAIN There is probably a metaphor somewhere between the subject of lobsters and older brains, and it may be about longevity. Lobsters live for a long time. The oldest one documented was nearly 100 years old, found in Novia Scotia, twice the lifespan of an average Maine lobster. Of course, older adults aren't just interested in living longer but also living well. So the benefits of continued learning are also helping keep the brain strong and cognitively active for the long haul. And when it comes to learning technology, one silver lining is that tech helps keep us connected. Hopefully, as more people are vaccinated, and COVID infection rates go down, we won't need to rely on our Zoom and Facetime for contacting friends and family. But it's good to know we have the options and know-how to use tech tools just the same. Technology isn't going away even if you can manage to avoid using it. No matter your age, you can learn, and the adventure of being a lifetime student is finding the path that helps you best incorporate new information. Just because we age doesn't mean we're ready to be pushed by the wayside in the world. All learning –and learning technology in particular –assures we will remain vital and relevant even as we grow older.

Each person has a story to tell, but not everyone believes that – or even wants to tell theirs. However, others have the drive to share their story because of a particular experience, one that perhaps scarred them but left them with an important life lesson as well. If you seek to write your story but don't know where to begin or how to accomplish it, then this episode of The Delicious Story is for you. Here you'll meet Stormi Lewis, the published author of several books and a story-sharing coach. Stormi works as a muse and coach to help others find their writer's voice and turn the book's concept into reality. In this interview, we'll delve into how she became a writer and storytelling expert. Then we'll explore some tips for those who wish to write their story (both fiction and nonfiction) and how to publish it. We will also chat about the most significant publishing hurdles, which can make the writing challenge pale by comparison. WHAT DOESN'T KILLS YOU SHOULD BE WRITTEN During the podcast, Stormi explains her backstory and what compelled her to write books, especially her memoir. There is inspiration through her experience that will resonate for many and offer encouragement for anyone who doesn't think they can write a book. I was thinking about memoirs and looking at a list of titles via a quick Google search: what do you think is the #1 circumstance for writing memoirs? It turns out – per the New York Book Editors post – that life's transformation and transitions are the primary impetus for writing most memoirs. Something significant occurs in someone's life, forever changing them, and they want to write the story to share it and perhaps bolster others. So, understanding the lesson of your story is key to knowing how to start writing it. We also chat with Stormi about the distinctions between autobiography and memoirs and fiction contrasted with nonfiction. Stormi is all about both fiction and nonfiction in her writing and dives into the value of each. But when it comes to memoir, the driving force is when something significant transpires in our lives, and instead of losing oneself, the storyteller finds their way through to another side. We all seek those stories, especially in times when we struggle, because they provide hope. It's like the saying that what doesn't kill us makes us stronger – when it comes to memoir, what doesn't kill you, is worth turning into a book! HOW TO STOP STALLING AND GET TO WRITING Stormi understands what holds many writers back from being productive. During our interview, she offers up tips for feeling stalled in the writing process while navigating complications in life. And there is always that stubborn internal voice that can sabotage writing and publishing a book. You'll discover why Stormi brings an understanding to her coaching, too, because she has had her struggles and managed the process while holding down a full-time job. She understands busy. So, if doing your writing is the essential piece for your memoir experience, instead of hiring a ghostwriter such as Storied Gifts, it makes good sense to have such a coach in your corner. MARKETING IS THE ELEPHANT Stormi walks through an overview of the differences between self-publishing versus working with a publisher. Either way, you choose to go, it's essential to have the full picture of what awaits you once you complete your memoir. Then there's the next step, marketing! Marketing is not for the weak of heart. It's the enormous elephant muscling its way out of the corner and taking up nearly the entire space in the room after you publish a book. Once you write your story, craft it, take hours editing it, and see it finally realized into print, your book has become your baby. Your newborn needs your entire investment and hard work, physically and emotionally, to share it. Stormi shares some of the considerations involved in that whole process. FOOD IS LOVE We finish up by the podcast talking about memorable meals, which is the driver for every interview here at Storied Gifts. Stormi's meal story is about connection more than the food, which is often the case with the meal experiences closest to our hearts. The power of food stories is immersive and visceral. We can all relate to the touch, smell, and taste of good food, plus it is essential to our survival. Eating at its best is something to be savored. And when you mix eating with time shared with others, you have the makings of rich memory. For those who can talk and dream about the food, I found the history of fettuccine Alfredo interesting and worth chatting up here since Stormi referred to it in her story. It will make for a good foodie factoid the next time you want to impress a dinner party! It turns out variations of the dish hail back as far as the 15th century. However, the recipe of butter, parmesan cheese, and pasta is documented to have been invented by a restaurant owner in Rome named Alfredo di Lelto in 1892. Alfredo's version is the recipe at its purist, but of course, today, we mostly think of it as a mix of cheese and cream. The family legend is that he concocted the dish to entice his wife to eat after giving birth to their child. Imagine having to induce (pun intended) anyone to eat Fettucine Alfredo!

Indulge your senses and feel the splashy effervescence of life in this interview (#thedeliciousstory podcast #63) with chef Terrie Kohl. Based in Des Moines, Iowa’s largest metropolitan area, she is a one-woman culinary powerhouse that dazzles and delights, one great meal at a time!\r\n\r\nWith a career in the food industry that spans decades, you’ll learn how Terrie took brave steps that earned her the credentials to become a top chef. She launched her business Country Club Market, where she offers outstanding catering and cooking classes. \r\n\r\nI promised you “cooking party” ideas at the opening, and Terrie delivers. Sharing anecdotes of some of the cooking class styles she has provided over the years – she serves up a slew of ideas that will get your creative wheels turning for your next party. \r\n\r\nListen and soak in Terrie’s exuberance and her delectable food stories and suggestions. From her experiences, you’ll glean ideas to savor more of your own time around the table. \r\n\r\nTHE ART OF THE COOKING PARTY\r\nIf you find you’re one of those people who gets stumped when it comes to creating a memorable party for an event, then you’ll discover inspiration in Terrie’s cooking class tales. She has instructed many groups, some as large as 150 people and others as intimate as a gathering of 2. \r\n\r\nSharing food is a rich connector. No matter how different we feel we are from one another, we all must eat to live. Try as we might to differentiate ourselves from one another, we are all in this human story together, and eating, plus the pleasure of it, is one way we can all relate. \r\n\r\nIt makes sense that in addition to connecting through eating, you can blend in the cooking as a part of your gathering. Terrie describes several ways to bring cooking classes into your home – or hers – for a winning and memorable party. \r\n\r\nThink about weddings, birthdays, special business clients, anniversaries, and you are just beginning to scratch the surface of the many cooking class party ideas. The key is to bring in an expert like Terrie, who can assure that everything is prepared from the thoughtfully selected ingredients, the engaging recipes, and stunning presentation that raises cooks at all levels. \r\n\r\nPREPARATION IS KEY \r\nA funny (and embarrassing) sidenote about this interview is that I lost it for a time. I recorded with Terrie back at the end of 2019, intending to publish it as a podcast and blog in January of 2020. \r\n\r\nSomehow, I mislaid the interview in the early months of the new year and just recently realized I’d missed publishing this gem. I blame it on the crazy of pandemic times. \r\n\r\nOf course, the things Terrie talks about, from meal preparation to holiday planning and parties, are all timeless and valuable. But it feels especially great right now as we all plan for potentially opening up our lives after socially quarantining, entertaining again with family and friends once everyone is vaccinated. \r\n\r\nTerrie’s advice about entertaining and how to make these special events work are spot-on practical. I bet we’ll all feel the heightened sense of pleasure as we gather at tables with friends and family and still being able to keep the focus on the people. \r\n\r\nA MEMORABLE MEAL FOR THE BOOKS\r\nFor those of you who proudly wear the mantle of “foodie” or love a bit of food history, Terrie’s memorable meal story is a stellar and one that involves culinary legend Julia Child. The story is set in Boston at the Westin Copley Square, 1997, and relates a scholarship from Les Dames d’ Escoffier. \r\n\r\nI drop these bits of information because I wasn’t aware of the organization. Les Dames is a professional culinary organization that began in 1976 “for women leaders in the food, beverage, and hospitality industry.”\r\n\r\nAt the time of this story, Julie Child was already in her 90s. She has passed away but remains an icon of fine food, especially French cuisine. I’m a huge fan and enjoyed reading about her memories in the fantastic book My Life in Paris, where she talks about the process of publishing the seminal Mastering the Art of French Cooking. \r\n\r\nA COOKBOOK FOR FRIENDS AND FAMILY\r\nTerrie is emphatic that her work is joyful every day. Her latest labor of love is her cookbook, called Bringing Friends and Family Back Around the Table, which was released in 2019. A very tasty publication!\r\n\r\nPerhaps you’ve been fortunate to appreciate a resurgence of meals around the table during quarantine during the pandemic. I hope so. Or maybe you live on your own and are salivating to bring friends you’ve missed back together again. In any case, we are all hungry to be dining together again. Terrie’s book is filled with succulent recipes to inspire and help you plan. \r\n\r\nOrganized with recipes that are Terrie’s tried and true favorites from years of catering, you’ll find categories of recipes from breakfasts through desserts. The book finishes with a special section of recipes from the archives of her mother and grandmother’s recipe boxes in their handwriting. \r\n\r\nThere are recipes that are part stick-to-your-ribs comfort food, such as meatloaf and Sweet-Sour Spareribs. And others which are hale back to a time when it was mostly Mom who put the meal on the table. You’ll find recipes for bread pudding and pumpkin, for example, that scream of potluck days of the past.\r\n\r\nTERRIE SHARES A FAVORITE\r\nWith so many recipes and food ideas included in her book, I did ask Terrie to offer one of her favorites. She mentioned a pork tenderloin dish transcribed from the book below with Terrie’s permission. \r\n\r\nMaple Bacon Wrapped Pork Tenderloin with Rosemary Cherry Sauce\r\n\r\nTwo 2-lb pork tenderloins, silver skin trimmed\r\n1 ½ lbs. maple bacon\r\nOlive oil\r\n1 c red onion, julienned\r\n¾ c dried cherries\r\n2 t garlic, minced\r\n2 t fresh rosemary, crushed\r\n1 ½ c chicken stock\r\n1 T red wine vinegar\r\n1 T cornstarch\r\nPreheat oven to 375 degrees F. Line sheet pan with parchment paper.\r\nSpiral wrap pork tenderloins with bacon and secure with toothpicks.\r\n\r\nIn a large skillet, heat 1 tablespoon olive oil over high heat. Add tenderloins to skillet and sear on all four sides, not cooking through. Transfer to sheet pan. Bake about 20 minutes until instant-read thermometer reads 145 degrees F. \r\n\r\nMeanwhile, in same skillet heat 1 teaspoon olive oil on medium high heat. Add onion, dried cherries, garlic and rosemary. Cook 10 minutes or until onions are golden. Add chicken stock and scrape bottom to de-glaze. Turn heat to high and bring to a boil. \r\n\r\nWhisk together vinegar and cornstarch. Gradually add mixture to pan, whisking continuously until sauce is thickened and bubbly, about 1 minute. \r\n\r\nRemove pan from heat, cover, and set aside until serving. If sauce cools, warm in pan, covered, over low heat. If it thickens, use whisk in a few tablespoons of chicken broth.\r\n \r\nMakes 6 to 8 servings. \r\nTerrie’s tidbit is that this recipe would work well with chicken breasts as well. \r\n\r\n© Terrie Kohl\r\n\r\nCONTACT TERRIE KOHL\r\nYou can contact Terrie on her FB page, and to order a copy of her cookbook or find out more about her catering and cooking class services, you can also email or call her. \r\n\r\nTerrie has a website and a newsletter but says the best way to reach her is by phone 515.987.5957 or email Terrie (at) countryclubmkt.com. \r\n\r\nIf you love the comfort of delicious baked goods, Terrie is known for her baking services and world-famous scones. I’ve seen Terrie dozens of times on our local TV stations and radio outlets. She is a powerhouse of energy and delights in bringing joy to the table for her clients.

Something rare awaits you in this episode of The Delicious Story. We visit with aviation and urban historian Dr. Janet Bednarek, professor at the University of Dayton. She takes us on a journey covering the historical highlights of aviation after WWI, including the evolution of the airport system, and the role of barnstormers in igniting the public’s interest for flight. You’ll also learn the surprising impact the United States Postal Service played in aviation development. Prepare to be surprised and intrigued by the history that makes your travel by plane possible today. Seat backs up and buckle in. LADIES IN AVIATION Dr. Bednarek does stand apart in the aviation historian world. It turns out that female aviation historians are quite a rarity. She was the only one who appeared in my search, as a matter of fact, but she assures me there are other women in the field of study as well. Dr. Bednarek and I connected to talk about the unique role of woman in aviation and how their involvement led to greater safety in the early days of flight. Those ladies were true trailblazers given they had to face the headwinds of inequality of opportunity, many of them active right around when women were finally given the right to vote. My fascination with females in aviation started with the story of Bessie Coleman who was the first African American and Native American woman to earn her pilot’s license in the mid-20s. Her achievement was doubly notable as a woman of color. Did you know that the history of aviation spans 3000 years? If you include all the ways humans have interacted with sending things aloft, it all began with the first kite invented in China in 1000 B.C.E. Ever since then, ladies had to work extra-hard to make their way into the air, and yet they kept on taking every opportunity to do so. After the Wright brothers got the first plane airborne in 1903, Blanche Scott was permitted to taxi a plane and it became airborne making her the first female pilot. A quick review of Scott’s bio reveals that she was known to be an adventurer, having completed a transcontinental automobile journey before she became a pilot. Her tour by car occurred in the early 1900s at a time there were no more than 218 miles of paved roads outside of cities across the U.S. Blanche’s life spans a period of incredible changes in aviation, from when planes were invented to watching Glen Armstrong set foot on the moon. It was men and women who made the flight you can take today a reality. BARNSTORMERS IMPACT FOR AVIATION It’s easy to get sort of romantic about the courage (and craziness) of barnstormers who piloted temperamental planes made of wood, wire, and paper surrounding an engine. These men and some women would do nearly anything to fly, which is why so many of them turned to entertaining audiences. Here is footage from the 1920s with a sampling of the types of air acrobatics these aviation daredevils would perform. Dr. Bednarek explains the circumstances that led to the barnstormer phenomenon. You’ll also learn more about the state of the military after WWI, that led pilots to become entertainers. It was the barnstormers who captured the imagination of the public. These flyers brought entertainment and aviation antics to the masses. Audiences found flight exciting, but the draw also might have been an appetite for watching death-defying tricks in case they turned for the worse. Unfortunately, just like Bessie, many pilots didn’t live a very long life. And as to the influence they had on the public, Dr. Bednarek explains that their feats may have worked against those who were trying to make air travel more mainstream. For some pilots, there were additional employment opportunities to consider. Dr. Bednarek explains how the United States Postal Service played a pivotal role in finding a use for airplanes in the service of mail delivery, for instance. Dr. Bednarek details the backstory and some of the ideas and technology the U.S. Postal Service (link) incorporated in flight between WWI and WWII that helped shape it for the future. Even though pilots who worked for the postal service had the security of a paycheck, the work was nearly as dangerous as that of a barnstormer. AIRPORT DEVELOPMENT The next time you enter the airport, consider all the history that occurred to make it possible for you to have access to flight. Dr. Bednarek explains there was an interest to make a commercial interest of flight after WWI. However, it was an idea that would require an organization of airport facilities to dot the country, and more acceptance by the public. In the 1920s, there were grassy airfields throughout parts of the United States, but for true success as a means of transportation everything hinged on an organized system. Per Centennial of Flight, “In 1929, Pan Am replaced its rickety pier at Miami and built the first true, U.S. land-based international airport, 116-Pan American Field.” Listen in during the interview as Dr. Bednarek walks us through the changes that influenced airports, which in turn had an impact on the urban communities nearby. MEMORABLE TABLE MANNERS Once grounded, I do ask Dr. Bednarek to share a memorable meal story. She had a couple of interesting ones that were not so much about food as on the mishaps of the meals. Her first story had all the potential of being romantic: she had just gotten married and Paris was involved. But alas, everything came down to table manners. Admittedly, formal dining etiquette will trip most of us at some point. It’s easy to forget or not know the rules. My knowledge has lapsed as I eat at home in isolation with my hubby in front of the TV during pandemic times. I found this video by Real Men Real Style titled the Ultimate Guide to Table Manners to give you a quick 101. It’s funny with helpful brush-up reminders. FLIGHT ETIQUITTE Since we are talking etiquette, it seemed right to mention airline passenger manners, too. Maybe you’ve experienced rude behavior during a flight or heard about belligerent passengers caught on video in the news now and then. Or, perhaps you’ve been pushed to it in a state of exhaustion on a flight yourself and not put your best self forward. Air travel can get hectic and bring out the worst in people. As a public service announcement, here’s a printable that you’re welcome to wear on your next flight. Consider it a gentle reminder for everyone to be chill and kind to each other. And if we all observe some passenger etiquette flights will be more pleasant, too. Over at Thrillist they offer a hearty list of manners to mind. I’m not sure if I agree with rule number 8 about hot food, but you can read the full list and see if you generally agree. THE PAST IS YOUR FUTURE The next time you’re at the airport waiting to check bags or removing your shoes to pass through security, remember that there have been many stories in the past to make your adventure possible. Isn’t it remarkable that something people could only dream of doing 100 years ago we largely take for granted today? Once you’ve boarded the plane, stowed your baggage in the overhead and buckled up, consider what a marvel it is to fly. And then smile politely to your neighbor and honor your shared space before turning your head to nap. Dr. Bednarek’s book she wrote with her husband is available to purchase. Details about the Walter Prescott Web Memorial Lectures Dr. Bednarek mentioned can be found over at University of Texas Arlington, Department of History.

In this episode of #thedeliciousstory, we visit with Ginger Johnson, expert connector, author, and coach, about how the world you live in is filled with the opportunity to connect, an adventure just waiting for you to grasp it. Her goal is nothing short of epic—to ignite your curiosity and help you find the thrill in looking out and seeing the possibilities when you engage with others. If you’re asking, “Why do I need a refresh on how to connect with others?” The answer is because connectivity done with purpose will enrich your relationships and even spill over to positively impact how you live. WHERE DID YOU LEARN SOCIAL SKILLS? Who taught you your social graces? What were the significant takeaways from those lessons? “Do share. Be nice. Smile. Don’t interrupt.” Is that the gist of it? It’s likely that how you encounter other people and form friendships is influenced by those who raised you as well as the first people you really connected with. Ginger dives in to help us unpack old concepts we acquired from original connections and then review a new kind of attitude. What is “connectivity?” As a contrast, Ginger refers to “networking,” which is its antithesis. If you hear the word “networking” and think a tooth extraction sounds better, take heart. You can find joy and confidence and less pain in connecting with others if you approach it from a frame of mind Ginger explains in this podcast. MAKE YOUR LIFE RICH IN CONNECTION I’d like to segue here with an honest personal experience. The truth is, I’m a nervous chatter person in public settings, which others probably misconstrue as an extrovert in action. The blabbering is actually cover for the introvert that I am. I get gummed up, worried about how others perceive me, and probably act either kind of aloof or whacky. If you can relate, then chances are, we should be friends. For some time, I’d been watching Ginger’s videos about connectivity and reading a lot of her posts on LinkedIn. I was at once blown away by her energy and impressed by her suggestions. Finally, I decided I did want to try and improve my connection skills, so I purchased her book, “Connectivity Canon.” Right off, I was touched because she signed the book filled with vibrant yellow pages. She then vividly revealed concepts I could understand. The kicker was the action steps offered as an experiment to try immediately. Without over-revealing it, I admit the first exercise was fun and made a powerful impression. Ginger, as you’ll discover, doesn’t want any of your time wasted, and she doesn’t riff off platitudes. She is a passionate storyteller driven to give ideas you can try right away. In fact, she provides three things each of us can do right now. Consider these a gift to lift you out of this pandemic hibernation! GINGER’S MEMORABLE MEAL As anyone who listens to The Delicious Story knows, in each episode, I visit with interesting people and ask each guest to share a memorable meal story. It’s the way we vicariously enjoy the magic of a meal that brings people and precious memories together without adding the extra calories to the waistline! Ginger delivers on that promise with a charming meal memory that also serves as a love story. There is even the mention of the cult classic film, Rocky Horror Picture Show. The 1975 movie is based on the 1973 stage production of the musical of the same name. Rocky Horror is a parody tribute to science fiction films and B horror movies, for those who haven’t seen it. The plot involves a young couple, stranded when their car breaks down. They venture into a castle where they encounter the head of the house, a Dr. Frank N. Furter, who is a mad scientist and transvestite. The musical is a romping great time with fabulous tunes, and a signature performance by Tim Curry in full-on black bustier. It’s info that will help you understand Ginger’s memorable meal story. And now, to the landlocked life of a Midwesterner, it is hard to fathom living in a place surrounded by mountains. And yet, Ginger describes her home in Talent, Oregon, and the Siskiyou Mountains to great effect. These peaks apparently aren’t very tall but spread into Northern California and Southern Oregon, and are notable for their “botanically diverse coniferous forests.” Ginger’s details of the place are lovely may give you a hankering to visit. ENRICH YOUR CONNECTIONS AND LIFE The zest for connection that Ginger teaches can spill over and influence how you do everything else. It could truly be that significant. Consider this a gift as we head into a strange version of the holiday season, and hunker down in the desert space of the pandemic until spring and vaccines arrive. Ginger is generously offering our listeners a Delicious Story goodie of an inscribed copy of her book, “Connectivity Canon,” with a 50% savings! Use the code CANON50. Here's the link. If you care to join in Ginger’s next Constructive Connecting 2-day masterclass scheduled for March 16 and 17 of 2021, registration opens soon with early bird offer opportunities if you sign up for her newsletter here. join the newsletter community with this link.

In this episode of The Delicious Story we chat with Stephanie Hoover, history author and podcaster, who researches and writes about true crime stories and the spiritualism movement of the 19th century. Stephanie digs deep to unearth events and people of intrigue and reveal historical culture and ancestors who often acted upon their belief in the supernatural. With nine books to her credit and the ranking podcast “Stephanie Hoover Has That Story,” she has amassed impressive knowledge of our fascination with spiritualism. Her latest book, “Pretty Evil Pennsylvania,” comes out in 2021. How relevant is spiritualism in life today? We discuss this during the show, so you can decide for yourself where you fall on the topic. From crossing paths with black cats to stepping on cracks in the sidewalk, many of us harbor superstitions. It’s ingrained in our thinking, passed on by family folklore and nursery rhymes. Humans have been grappling with life’s meaning and what comes after it for centuries. Spiritualism has helped fill the void of that unknown. To get a quantitative sense of how long we’ve been searching, Universe Today provides some quick numbers: human-like creatures have walked the planet for about six million years, but it’s only been the last 200,000 that humans, as we are today, have been in existence. Our civilizations are younger still, with only 6,000 years in our rear-view mirror. Most of the spiritualism that we have, came from within that same frame of time. Throughout that greater era, we’ve struggled to rectify what we see with what we don’t to make sense of what happens when the light snuffs out. Sometimes, the answers we create provide solace—and other times, the ideas simply freak us out. CLARITY SPIRITUALISM, SPIRITUALITY, RELIGION For anyone like me who’s a bit unclear about the word “spiritualism” (especially when compared and contrasted with the concepts of spirituality and religion), here are the definitions: Spiritualism: (noun) Is a religious movement based on the belief that the spirits of the dead exist and have both the ability and the inclination to communicate with the living. Spirituality: (noun) The quality of being concerned with the human soul as opposed to the material or physical things. Religion: (noun) A social-cultural system of designated behaviors and practices, morals, worldviews, texts, sanctified places, prophecies, ethics, or organizations, that relates humanity to supernatural transcendental, or spiritual elements. Whatever your thoughts of spiritualism and communing with the dead, Stephanie is not here to judge but to report on what she finds. She tells you stories enthusiastically based on her in-depth research and skilled writing that give you something to think about—no matter where you rest on the subject ghostly spirits. A SIDE TRIP TO PUERTO RICO We then make a complete segue to talking food, and on that subject Stephanie explains another project outside her usual where she helped craft a layered narrative that brought together a cookbook called “A Taste of Latin America.” You’ll find her anecdotes about the book a treat, especially if you know little of Latin American food and want to learn more. My limited sampling is based in Peru because my daughter lives there, but I was surprised to discover some carryovers to Puerto Rican food. As Stephanie explains, the cuisine is hearty, largely comprised of comfort dishes that have a lot to do with roasted meat, plantains, and starches. Think stick-to-your-ribs savory and flavorful fare and you’ll get the idea. A prevailing item mentioned in the recipes I found online is something called pigeon peas. I’d not heard of them, and chatted briefly with my daughter to see if she had since she has traveled to other Latin American countries. She made the observation that potatoes are featured more in Peruvian food (because potatoes came from Peru), whereas beans are not so much (though, of course, there are plates that include them). Interesting! Anyway, it turns out that pigeon peas are a legume that came from India and have found their way into many Puerto Rican dishes. Stephanie was fortunate to find a Puerto Rican restaurant in her community in Pennsylvania (she was surprised and pleased). I was curious if Des Moines, Iowa had one as well, and it turns out we’re on the map with one, too! (Double surprise.) How about you? Any Puerto Rican restaurants where you live? From Stephanie’s description the food sounds deliciously worthwhile. PROFOUND SUBJECTS AND MEMORABLE MEALS My favorite question to ask anyone in the field of history is to inquire as to how hopeful they are for the future given what they know of the past. I think you’ll find Stephanie’s answer both encouraging and insightful, not to mention a serious reason to dive in and learn yourself some history. If there is one thing that remains true throughout time, it’s that people across borders and generations are inherently the same. We function on the same Richter scale of emotions from one people to the next. The circumstances of events vary, but our responses are predictable, and knowing that gives us something to work with. Stephanie then shared her memorable meal, a particularly delightful recall of a tradition that will have you hankering to sit around a fire roasting food, too. What is it about food cooked outdoors that makes it especially tasty? As I think about it, if fire is man’s first discovery, is it any wonder that it continues to be such a strong force? We count on fire to give us warmth, keep the dark at bay, and heat our food. It can also turn on us if left to do so. There is something primal about fire, I suppose and sitting around one brings us in almost at a DNA level. What better place to allow the darkness to seep in close, all the while feeling protected enough to swap our very best ghost stories.

Until recently, the only thing I knew of Peru was that Paddington the Curious Bear (with tattered hat, old suitcase and all) came from there. The beloved character of children’s books was made famous by British author Michael Bond, describing the bear that lived in “darkest Peru” before becoming a stowaway deposited at a railway station in London. My knowledge of the South American country all changed a few years ago when my daughter Alexandra moved there after falling in love with Lima, thereafter, making her home in Lima the South American city by the sea. She met a wonderful guy and launched her business there as well. In this episode of #thedeliciousstory, you’ll have a chance to meet Alex and David and learn fascinating details about their cosmopolitan adventures—all while enjoying a virtual sampling of signature dishes of Lima! THE SILVER LINING OF A PANDEMIC LOCKDOWN The Peruvian government was an early responder in addressing the spread of COVID-19. Even before the U.S. went into lockdown, the country mandated serious restrictions on their population, including a strict quarantine lasting over 100 days. It does this mother’s heart good to know that her baby lives somewhere where lives and public safety are so important. I wondered, though, how she, David, and their little Shih Tzu dog named Charlotte managed to remain sane for almost four months of confinement in their fifteenth story apartment! For months, the three weren’t permitted to go anywhere except to make grocery store runs (and only one person at a time), which became a treat. Restaurants, bars, and everything else was closed. Alex and David share the experience of their daily life holed up in a city that went nearly silent. They were fortunate in many ways, and provide some interesting insights into how the normally-noisy and crowded city changed after the start of quarantine. SIGHTSEEING SPOTS OF LIMA Alex and David describe details of a few more prominent amenities, and you can sense their joy in it, because they love to give friends and family a more intimate understanding of their city. You can glean ideas of the variety of attractions in Lima, a city made up of districts (each with its particular “flavor”). The parks and green spaces are an oasis for Lima dwellers to connect with nature. For Alex and David, their favorite is the Roosevelt Park (interestingly named after the U.S. President), which is near their apartment and became a mental health lifeline during the pandemic. Another treasured and particularly beautiful park they discussed is the Bosque del Olivar. The main feature of this large area of land is the forest grove of olive trees established by Spaniard Antonio de Rivera, who brought more than one hundred olive saplings from Spain in the 1500s. It is a wonderful place to walk and think about the history these trees have seen of the city, including when Peru gained their independence in 1821. A CITY OF EXCEPTIONAL DINING Although Lima isn’t so much a tourist destination (but, instead, a brief stop to other parts of Peru such as Cusco), it is as stunning as it is a notable dining mecca. Alex and David delve into a few of the signature dishes there, including ceviche, or fish “cooked” in citrus, and anticuchos, which are grilled kebobs of beef heart. One dish I can report is always worth eating is lomo saltado. Anywhere I’ve ordered this during my visits to Lima I always find it tasty. Alex provides an overview of the influences of the foods of Lima, too. Think roasted and wok-cooked meats, a variety of seasonings with an emphasis on sauces, and you’ll get some idea. And I bet you’ll be surprised to learn of Peru’s role in the history of spuds, which today are a mainstay all over the world! Like any city, Lima is a place shaped by hundreds of years of cultural diversity. Per Culture Trip, Peru has the second-highest Japanese population in South America, for instance, which is reflected in the Japanese cuisine fusion restaurants. I recommend a favorite that Alex has taken me to twice, called Kaikan. Lima itself is also the home to the largest Chinese population in the Western hemisphere! MEMORABLE MEAL STORY Both Alex and David have enjoyed travel and have taken several trips together since they met. We finish up the interview with a savory story of a vacation journey to Croatia where they visited the cities of Zadar, Dubrovnik and Zagreb. If you are a seeker of the perfect hamburger—yes, I said hamburger—David can tell about his experience and exactly where you can go to enjoy one. Alex describes another dish she enjoyed at Bar Despacito (which, surprisingly for them both, has a Spanish name) that will surely make your mouth water. THE PERUVIAN CONNECTION And about those bears. My research on Paddington did reveal that Peru is home to the Spectacled or Andean Bear found in Northern Peru. This endangered species has the special markings of a light face that gives it the appearance of wearing a mask. Andean Bears are omnivores and the third largest mammal in South America. Their only predator is humans. Author Michael Bond may have been influenced by this species of bear, especially since he originally wanted Paddington to come from “darkest Africa” until he found out there are no bears there. Not that I put too much stock in signs from the universe, but it turns out our family has some history with Peru before Alex moved there and planted her flag, too. Our “Uncle Andrew” as we now call him (the brother of Alex’s grandfather’s Aunt Ta) went to Peru 100 years ago with ideas of mining for silver, and was never heard from again by the family. Could he surface if Alex were to look him up in local records? Family stories suggest that he perished, but we’ll never know for sure as his letters simply stopped coming sometime during the 1920s. But you needn’t worry about getting lost in Lima (unless that is your goal)! Until you visit, you can at least lose yourself in the details and food described by Alex and David in this podcast. Try to imagine a world post-pandemic. I know we all are doing just that these days! That more “normal” future might include the charms of a visit to Lima, who knows!

If you enjoy good food, particularly when it’s accompanied with good wine, then this episode of #thedeliciousstory is for you. This week I talk with Todd White of Dry Farm Wines about the benefits of natural wine, his journey in creating a business that sources the organically-grown varietals, and how nourishing your body with intention can be good for your wellbeing, too. At our house, wine goes hand-in-hand with the evening meal. We’ve spent years selecting, tasting and amassing a wine library of knowledge and preferences. And so, because I have an interest in wine, I was drawn to Dry Farm Wines when I discovered the world of sugar free, natural wines. I’d not thought about sugar in wine before that, nor considered that there were organic versions of wine. I’d assumed, and perhaps you have too, that the production of wine is a natural process, so what could make “organic” or “not?” In the interview, Todd walks through the difference with a good dose of science and explains how the wine industry operates today. He then describes his personal voyage and the accident that lead to his interest in natural wine, and how he has turned curating these wines into a successful business venture. At the heart of Dry Farm for Todd and his team are integral values that balance what they do. This is the core on which they build relationships with the growers who cultivate specifically for the organic wine market. And from there is the wine, where each selection must meet a rigorous criterion to be certified as a part of their catalog. SUGAR AND ALCOHOL The subject of alcohol and wine is an interesting one, particularly as it relates to health. I like to think of wine as “healthful,” but it does contain alcohol, which is not particularly healthful. Scientists periodically dispense studies which seem to suggest moderate drinking is acceptable and perhaps even “healthy,” but I like to hold onto that notion. However, per an article over at the Mayo Clinic, the distinction of moderate consumption is based solely on underlying health. A person with certain conditions, for example, can’t imbibe “moderately” when compared to a healthy one. Some conditions do not permit alcohol consumption at all. So, alcohol is always a consideration when drinking wine, but it was the sugar content I’d not thought about that captured my attention. Todd delves into the role of sugar found in most of the commercial wines on the market, how it becomes part of the wine, and why it’s an issue for those trying to live a healthy lifestyle. Todd provides a robust explanation of how the sugar and higher alcohol content make the wine we drink generally more dangerous when consumed over time. I could almost hear my pancreas screaming, given I have more than thirty years of hearty commercial wine consumption under my belt. Todd described his personal choices of diet, meditation, and conscious consumption in a way that seemed both daunting and admirable, but with a rational that anyone who takes a long view of their life would want. For those like me, I’m all about baby steps after what feels like a lifetime of impossible reversals. As I listened to Todd, and maybe you’ll think this also, I wondered, could the simple action of drinking a healthier wine be the cornerstone to other healthy choices? THE DISTINCTION OF YEAST You may feel a need to put goggles on and pull out a Bunsen burner when Todd explains the science of yeast in Dry Farm Wines. You can listen and let him do the heavy lifting of walking you through the natural yeast found on the grape versus the cultured yeast pumped into nearly all the commercial wine we drink. And it is that yeast that plays such an important role in the sugar and alcohol content as well. Clearly, Todd loves talking about how a Dry Farm wine differs, and sees it as a pure and healthy alternative. As you listen, see if you don’t get the sense that he is a passionate crusader for what he offers, not because it is a “product,” but because Dry Farm embraces a lifestyle he advocates. Todd nearly waxes poetic as he details the story of the growth and fermentation process of the wines he and his team select to endorse. When I drink a glass of wine, I like to imagine some farmer devoted to his land, a proud craftsman for what he makes. But nearly all the wine available at the market are actually more manufactured where the process has been industrialized to make for a consistent product available in mass. In contrast, Dry Farm Wines do meet with my ideal of this earthy and natural process where hands and hearts are a part of every bottle. Todd likens it to the difference between a corporate organic food you select at a grocery store versus something you purchase at a market directly from the farmer who grew it. There is connection that is more important than a mere transaction. And as we all come more to terms with the fragility of the planet each day, the operative word “dry” involved in the cultivation of Dry Farm Wines is important, too. Again, Todd can go on at length, but shares a short and understandable detail of how water is carefully used in the growth process. FEED YOUR HUNGER FOR CONNECTION We finish the interview with Todd sharing his memorable meal story, which is lovely. The details hail to times when we’ve enjoyed the social time of a good meal. It’s a special event carefully planned where the food is good, the wine is flowing, and the conversation and friendships are authentic and rich. You can almost taste the brined chicken and chilled seasoned asparagus Todd describes. But more nourishing is the moment to savor and linger. Why do we breathe in and out each day if not for the delightful moments of connection that make it all worth it? CLEARING THE AIR I reached out to Dry Farm Wines for an interview and was both shocked and thrilled to garner some of Todd’s time to share his story and mission. I add here that I’ve not tried these wines but plan to change that immediately, so we have now joined as a subscriber and ordered our first shipment! As I said earlier in this post, my husband David and I know a good thing or two about wine and have amassed a savvy wine palette with the wine bottles to prove it. We will conduct a tasting of Dry Farm Wines and share our experience with you in a future post. In the meantime, I’m convinced enough that Dry Farm Wines merit your attention if you enjoy wine but also want to make healthy choices, and so I have signed on as an affiliate. You can check out Dry Farm Wines and take advantage of the special offer they provide via The Delicious Story link here and earn one additional bottle for a penny with your first order.

Food, particularly plant-based produce, is anything cultivated for the purpose of consumption. Or perhaps the real definition is broader. For instance, what about foragable plants that grow randomly in nature? Today on #thedeliciousstory, we chat with wildlife biologist Karen Viste-Sparkman about this more ancient path to food. As a city dweller, I count on obtaining food from the grocery store and mostly think of what I eat as coming from an agrarian model. However, long before the agricultural system developed, and well before the Europeans landed on the continent, Native Americans tended to the land, grew crops, and often foraged from the earth for their sustenance. In Iowa, the land was mostly covered with tallgrass prairie. In this interview, Karen takes us on an audio tour of the Neal Smith National Wildlife Refuge. There, we walk through prairie and oak savannah brought back much as it was hundreds of years ago. We also explore some of the plant life available for the picking, literally, to use for a dish at the table or for a hot drink. NEAL SMITH REFUGE AND THE FOUNDER Karen explains how the refuge began with 300 acres and grew to the 6,000 it encompasses today. In 1990, their goal was an ambitious one: to return the land to the condition it was before the settlers came and turned it into farms and towns. Remarkably, it all began with a change of opinion about nuclear energy, which thankfully left Iowa with one less power plant and the opportunity to enjoy an oasis instead. Located in Jasper County, near Prairie City, the park offers walking trails, an educational center, and a scenic drive through the refuge to see bison roaming the land. This was the vision of Neal Smith, a former American politician who served as a member of the United States House of Representatives for the Democratic Party for Iowa from 1959 until 1995. Prior to his service in the House, Smith was a WWII bomber pilot, an attorney, and lifelong advocate for the environment and projects that permit Iowans to connect with nature. Per an article in the Des Moines Register from March of 2020, Smith celebrated his 100th birthday this year and was supposed to be honored publicly for the positive legacy he has had on our state, but COVID-19 derailed the plan. Celebrations aside, we have Smith to thank for features such as the refuge that bring Iowans and visitors from outside the state to beautiful attractions. Smith is associated with several other venues as well. In addition to the refuge, there is the Neal Smith Trail, which starts in Des Moines and winds through the Saylorville Lake and Big Creek areas. There is a federal building in downtown Des Moines with his name, too, and he and his wife are behind the Neal and Bea Smith Law Center where they both earned degrees in law decades earlier. A LITTLE NATURE ON YOUR PLATE For anyone who hunts or fishes, the idea of eating from the wild isn’t strange at all. But somehow, at least to me, foraging for the unplanned bits of nuts, berries and other edibles seems more of a stretch. Other than morel mushrooms, I was less certain about the viability of this practice, although I’ve interviewed octogenarians through Storied Gifts who have mentioned dining on dandelion leaves for salads, and who also enjoy the sweetness of wild strawberries and rhubarb. It turns out that foraging is a practice many embrace, but as Karen points out, you MUST know what you are doing before you start grazing from the wild. A few resources that can help you explore the subject beyond this interview include: •Midwest Wild Edibles & Foragers Society •Edible Wild Plants •A Beginners Guide to Wild Edible Plants in the Grinnell Area Karen detailed several plants that you might find worth eating, including sericea lespedeza, stinging nettles, and wild leeks. The article “Make the Most of Ramp and Morel Season,” over at the Des Moines Register offers up photos of the ramp, which is a popular leek found in the spring on the forest floors in the Midwest. Interestingly, several of the plants Karen mentioned, such as the sericea lespedeza and garlic mustard, are not native to Iowa. In fact, they are invasive plagues that take over wherever they root. These weeds are the bane to the existence of farmers and gardeners who lament their intrusiveness and struggle for ways to eradicate them. As much as it would be wonderful if we could help eat them away, the weeds have encroached unwanted for decades and continue to spread. If you have a hankering to forage, however, why not take out something that places like the Neal Smith Refuge are trying to keep clear of their prairies and oak savannas? If you google garlic mustard, for instance, you’ll find a number of recipes for pesto, but I thought this one called Garlic Mustard Shoots with Ramp Butter by the Forager Chef looked particularly interesting. And yet, while foraging may be deep within our heritage and DNA, for those of us who prefer things we purchase under cellophane it is an adventure that could take some effort. CONNECT WITH NATURE Whether you have foraging in mind or not, in these cloistered times of the pandemic, any respite that brings us in touch with nature is welcome. As Karen details the flora and fauna available at Neal Smith, you can begin to relax into the notion of beautiful vistas dotted with oak trees and stretches of land covered in tallgrasses. So much of the time we look farther afield for ways to take a break and experience something unique, and thereby avoid those places that are nearby and available to everyone. Neal Smith is a way to not only commune with nature, but to do a bit of time travel and head into the past only 20 minutes out of Des Moines.

If you’ve been inclined to feel a bit jaded about the world (or is just me?) then this episode of #thedeliciousstory will revive your hope in humanity. And how will you get to that happy state of mind? With a little help from the past, of course. For this interview, we visit with history blogger Howard Dorre, an unapologetic history enthusiast who is “plodding” his way through research into the presidents of the United States. As you listen, you’ll discover how he migrated from trudging along with a small audience to flying high and capturing the attention of thousands of thrilled followers. Plodding Through The Presidents began in 2013 with Howard’s simple self-improvement goal to read biographies and learn. And from there, “the rest is history” as it goes, because soon he became so enthralled that he began to dig deeper into the scandals, myths, and mysteries of our country’s presidents and found he liked sharing what he learned. And as he excavated further, that’s when things got really interesting. Mixed with Howard’s excellent writing and keen observations, he takes the audience of Plodding on an ongoing history romp. With titles including, “Facts, Firebolts, and a Founding Fetus: An Update,” see if you don’t want to go ahead and read about George Washington’s gestation story! Howard’s irreverence is such fun I found myself guffawing immediately, egged on by scintillating titles such as “Andrew Jackson’s Slut-Shaming Evolution,” and “How to Teach Your Baby About Slavery.” Once you dive in, you too can get a belly-laugh learning about the very underbelly of our past. PASSION AS THE GUIDE I was lucky to “find” Howard, not only because there is so much to learn by way of plodding with him, but also because he is creating this information out of love for the subject. Howard is a project manager by day, a spouse and dad fulltime, and then a roving history warrior in between those roles. You’ll hear how Howard balances it all with the support of his wife, Jessica, who is his co-host for the podcast they’ve launched as well. During their episodes, the couple shares a lovely banter that makes subjects such as John and Abigail and smallpox a delight. Who says a plague can’t be fun? But honestly, I’m a sucker for anyone who does something worthwhile for the pure joy of doing it. People rising to learn and create is a story I never tire of hearing. See if you don’t feel inspired by Howard’s journey and the pleasure he has for producing his work. THE ADAMS FAMILY I’m the first to admit that my grasp of history can be spotty, so here I mention the two Adams discussed during the podcast as a favor in case you suffer from Adams confusion as well. John Adams: John Adams was the second president of the United States from 1797 to 1801. Since everything I actually “know” about history I learned from movies and musicals, just to place Adams, he was the VP for George Washington before becoming president. He is NOT actually featured in “Hamilton,” the musical, although he was one of Alexander’s best buddies and fellow federalists. On the other hand, Adams is one of my favorite characters in the musical “1776.” I’m thinking of the song “Sit Down John” as a great example. John Quincy Adams: John Quincy Adams was the sixth president of the United States from 1825 to 1829. He was John and Abigail Adam’s second child and first son. This meant he received all the pressure associated with being the firstborn boy. Howard explains how this played out for John Quincy, and you can decide for yourself whether the force of helicopter parents was a good or bad thing in his case. THE FOUNDING PRESIDENTS AND FOOD Several of our Founding Fathers observed food preferences that they swore by for health. Howard teases out a few examples during the interview, but my favorite was about George Washington and his unusual morning habit. For those of you who are chocoholics, you’ll totally approve. And he didn’t eat the stuff, but John Adams held strong opinions about manure. This was because Adams was actively involved in producing food much of his life, and manure was an important foundation. Adams kept a diary throughout his days with the understanding it would be read in the future, and in it, he chronicles his secret-sauce recipe for quality manure. Back to the edible side of things, Howard also talked about George Washington and dining at Mount Vernon during Christmas and the pie that accompanied it. Apparently, there was this thing back then with massive pies filled with all manner of fowl. Personally, I’m oddly disturbed by the concept of mixing meats, but I understand this is not the case for everyone. Howard’s story has me thinking about the nursery rhyme “Sing A Song of Sixpence,” and it turns out there is an interesting correlation story there as well. Savory pies go way back to our earliest days, but it is medieval Europe, where the art of the savory pie is fleshed out and noteworthy as an influence to the dining experience at Mount Vernon. The discussion of bird pies makes me think about all the interviews I’ve conducted with older people here in Iowa for family legacy books. I’ve learned of a favorite rural dish called pigeon pot pie. Variations of pigeon pie include pigeons in noodles or dumplings with the same salty sauce and meat. The closest I’ve come to this is chicken pot pie, of which I now have a hankering and found this recipe over at All Recipes with more than 12,000 5-star rankings. LET’S PLOD TOGETHER Howard’s podcast is a frolic through interesting stories from some of our presidents and our history. We do end on a hopeful note in this #thedeliciousstory episode, too, which you’ll find when you listen. Our past is full of crazy times, but somehow the pendulum keeps swinging, and along the way we make progress. Can we keep democracy going and improving? If our past is proof, we just might manage it. JOURNAL PROMPT! John Adams wrote for posterity with the belief that his diary would be important as part of history. Do you write in your journal or perhaps even on your social media pages with the future in mind? If you knew for certain your thoughts would be read by later generations, how would it change what you write?

There is almost nothing more essential to our existence than food, and nothing as deeply personal for humans in particular. Think about it: we communicate through food, express culture via food, and forge connection when we eat together. Food binds us to the earth and reminds us that we are equals in our need for nutrition to survive. This week on the #thedeliciousstory, we visit with Michelle Book of The Food Bank of Iowa who explains the status of food insecurity in Iowa. In doing so, she also lays out the toll of human suffering due to hunger and explains some surprising ways in which we can benefit with more inclusive access to food. SHARED SUFFERING IN HUNGER I was surprised, and perhaps you will be too, by how long The Food Bank of Iowa has been around. Michelle details the history of the organization, their relationship to Feeding America, and their role in assisting food pantries in 55 counties around the state. Perhaps what is most startling for a local listener is the level of hunger Michelle points to in Iowa BEFORE the latest pandemic crisis. She breaks down the numbers during the interview and also reveals the exponential growth of the issue we are facing right now. We all deal with fear at some point. It’s unavoidable. Even if you’re not personally facing hunger, you can appreciate on some level what fear of your own survival feels like. For those who are at greatest risk and don’t know where their next meal will come from, the suffering is tenfold. Maybe you have faced that fear in the past, or have neighbors and friends who are facing it themselves. I once heard someone refer to the monthly bill-paying ritual as “keeping the wolves at bay.” I’ve never lost that imagery over the years, especially in the context of those who have the least. And oh, how the wolves do howl. From month to month, they circle and encroach. Without resources, some are faced with an insurmountable hurdle—one they face day-to-day. What has to get paid first? Most likely, rent. Then, the car if there’s a job that requires it. By the time they cross off essentials, there may be little, or nothing, left for food. These are the people who come to the food pantries. And these days, the people in the lines at the pantry include so many who never imagined they would face this need. As Michelle explains, food insecurity is nothing new for Iowans. Michelle details where we were in terms of hunger post the 2008 recession. The recovery has not been equal or fully realized by many who often work fulltime earning and unlivable wage. As of data reported in 2019, 1 in 10 adults and 1 in 7 children are struggling with hunger. The pandemic has exponentially impacted Iowans increasing the roster of those who are suffering. It’s understandable to feel paralyzed by the numbers and to wonder if hunger is an issue that that can quickly and practically be addressed. One piece of the answer that many people don’t realize is that we all benefit when everyone has access to good nutrition. Per the Center for American Progress 2010 data, each of us pays more than $500 per year for hunger-related problems in the U.S. due to lost economic productivity and increased health care costs. Simply by assuring adequate nutrition, we address future problems before they arise. KICK FEAR AND DO SOMETHIHNG I asked Michelle about the issue of food waste as one way to help solve food insecurity. Pre-pandemic, the issue was daunting. Per the UDSA, in the United States food waste was estimated at 30-40 percent of the food supply, meaning approximately 133 billion pounds (and $161 billion worth of money that would have gone into the economy) lost in 2010. Certainly, food waste is an important issue, but you’ll be stunned by the situation as it has unfolded recently, and how these new developments are impacting the donation chain for The Food Bank of Iowa. Circling back to the issue of the fear—which we may all be harboring these days—the alternative is the opportunity to take action and help reduce human suffering for our fellow Iowans. Michelle offers ways you can help The Food Bank of Iowa. It feels wonderful to work with an organization which has decades of a proven record for bringing food to those who need it most. No food or action goes wasted. Usually, on The Delicious Story I ask the guest to share a memorable meal. I’m sure you will feel the goosebumps on your neck as Michelle shares her experience. It’s the kind of gut-wrenching account that puts a face on mere data. By assuring we each have a place at the table, we make the world better. By giving fear the boot in exchange for action the return is something more precious and dearly needed, a sense of hope. Postscript: I made a commitment at the beginning of this year to donate the cost of one meal per week to The Food Bank of Iowa. I have been practicing fasting to lose weight and have also been exploring the benefits of eating less. It’s a small action which has left me humbled. Each time I opt out of heading to the fridge, I’m reminded of how fortunate I am to have the choice to eat or not. I think of those who don’t have the luxury of a choice. If you’d like to support The Food Bank of Iowa here is where to begin.

The mention of stuff—from the clutter in the basement and the garage to the pictures and items we treasure but have so many of—can, for many of us, elicit stress as well as guilt. We have baggage about what we cart around in life. Teri Ernst and Courtney Work of Preserved LLC understand that burden well, and work with their clients to gently free them of it while keeping the best of what matters. In this episode of #thedeliciousstory, the two of them talk about the process of decluttering and how you, too, can feel pleasure in the space where you live and the things that surround you! HOW THEY MET AND HOW THEY WORK As the interview begins, you’ll note what a marvelously joyful collaboration there is between Courtney and Teri. The real surprise is how they joined forces to create Preserved and how their differences and similarities have worked so very well together. The two of them began their venture in business in 2018, and since then have enjoyed rapid growth, precisely because of their approach and personalities. There are many organizing and minimizing gurus to tap into from books, videos, and websites, but for many of us we need a greater push to get things done for real. At no other time can this be more overwhelming than when you need to make some changes in order to age in place or right-size your home. Our things are all placeholders that mark where we’ve lived and what we’ve seen. And, as we move along in life, we accumulate more evidence, which we find hard to part with later. Those things are all the vessels of the chapters behind us. When you understand that connection to stuff, is it any wonder we have problems getting rid of things? Courtney and Teri get this, and that’s why they work diligently with clients to keep the treasured part of the stuff—the memories and evidence that are real and valuable, and not truly locked in the general “things” we possess. Preserved is about helping clients find the balance between the things they and the relevance to their lives right now. Courtney and Teri help their clients flip the thinking from the classic downsize dialogue—it’s not so much about releasing from your past, but bringing the best it with you into your today. “Out of clutter, find simplicity.” Albert Einstein THE TRUE VALUE OF THINGS I can’t tell you the number of estate sales I’ve seen with tables upon tables of collectable items—antique glasses, bobbles and porcelain figurines, all on display for passersby. At some point, all the possessions around us could become the fodder of such a sale, because the younger generations seem not to be too interested in taking this stuff off our hands! Hiring pros like Courtney and Teri helps people have the conversation objects with monetary value, and more importantly those with emotional value. It’s interesting how much of the time the two don’t coincide. I think you’ll find Courtney’s story about this issue sums up the point nicely. BRIDGES OF MADISON COUNTY TRIVIA As you listen to this interview, I guarantee you’ll start to feel a lightness about the notion of organizing your things. And from there, we segue to food, and the chatter takes a yummy turn. First off, I find it hard to believe that the movie Bridges of Madison is 25 years old. Where has time gone? I remember guiltily reading the book while my husband jibed me for reading a romance story, but literature opinions aside, the movie, directed by Clint Eastwood, was a good film. Eastwood knows how to focus on the character development and storytelling in a way that helps a movie unfold. Merle Streep provided one of her stellar performances in Bridges, too, and the scenery of rural Iowa was beautiful. But until this interview, I hadn’t given the food scenes much thought. Although, I remember that Francesca, a farm wife, was in action in several scenes preparing meals, and most especially the romantic one with Robert Kincaid. I’ll have to watch it again, and you may want to as well, now that you know some inside trivia about the food featured in the film as explained in this interview! …AND MORE FOOD On the subject of memorable meals, Teri shares a lovely one that takes place in Mexico. In these tales, the most delicious aspect of a meal story is what we archive—the place and the people. But it is the extra spark of the unexpected in those meals that really gets us—that realization that the moment is special and it must be remembered. That’s the part I hear over-and-over again. There was a brief discussion of peanut better BLTs by Teri, too. She insists this is a worthy food combination to try. I’m not opposed, but have not thought seriously about playing out the experiment yet. The idea of peanut sauce working in tandem with the bacon seems scrumptious, though. Bacon is such an obnoxiously tasty food. At moments when I yearn to go vegetarian, it’s usually bacon that pulls me back in. There was also the mention of chocolate mayonnaise cake by Courtney. I didn’t ask for the recipe, but now I wish I did. If the idea of moist chocolate cake sounds appealing, then you can check out this recipe over at Spend with Pennies. YOUR RELAXING SPACE In writer Wendell Berry’s book “Farming: A Handbook,” he provides a powerful imagery about stuff we gather in a quote, “Don’t own so much clutter that you will be relieved to see your house catch fire.” The things we bring in are supposed to lift us up and provide aesthetic pleasure and comfort. Too many of us, especially those of us who are older, may not feel that way in an overstuffed home of things. And so long as you’re alive, it is never too late to make a change and remove things for an expansive change of mind. And it’s also okay to know when you need to hire someone in to help make that happen! Especially when they’re as unforgettable a pair as Courtney and Teri of Preserved LLC.

This is an interview about how to make your food look good—and I mean REALLY good—in photographs. In this episode of The Delicious Story, we talk with accomplished food photographer Jena Carlin about the art and process of producing beautiful images of food and home. But her story serves up inspiration, too reminding each of us that we are the creative of our lives as well. Jena’s photos capture food such that you don’t even have to eat it to realize how delicious it really is. And a quick look at Jena Carlin Creative will open your eyes to the sumptuous quality of her work. You can almost reach out and pick up that carrot and the acorn squash blasting forth from a picture with vibrant color. In an instant, you imagine yourself crunching into the carrot and tasting the savory sweetness of the squash diced into cubes and ladled out for service. In another image, there is a Thanksgiving spread that begs you to walk into the picture—a table so exquisite you can sink into the moment. The bird is golden, and the sides of Brussels sprouts, cranberry sauce, mashed potatoes and stuffing are just a bite away. The signature of Jena’s work is that her photos are all stunning, and almost always pull you in with story. THE RECIPE OF A GOOD IMAGE I talked with Jena about that “feeling” of a story in her images and asked her to explain her process and how she achieves this in each piece. Jena walks us through the steps and shares several influences that lend her to success with this, all of which you can hear during the interview. And for those of you who thrill over home goods, you’ll feel a strong bond with Jena, because often it is the unsuspecting item that she wants to incorporate in an image (such as a tureen or tablecloth) that acts as the impetus for the food she features. I never get enough of a touching story, and the heartfelt memorable meal story of Jena’s is particularly sweet. If you love family moments, the generosity of love and good food, then you may tear up a bit with her memory. THE ARTIST OF YOUR LIFE As our tagline says, The Delicious Story is a space where we chat with interesting people who share memorable meals. In between we hope to encourage you to reach for the luscious bits of your life, too. Jena’s certainly qualifies as interesting and her passion for creativity is motivating. She walks us through her focus during college, and then on to an internship opportunity that helped her flourish and learn the kind of work she wanted to do. Jena’s experience might be the spark that invites you to express your creativity, too. And this podcast is particular timely in that Jena is hosting an online summit titled: Mastering the Art of Photographing Food. The event runs in early July, and you can learn more about that event here. Jena also produces dazzling work and content for her lifestyle blog called Little Rusty Ladle which is often how people find her. You’ll discover recipes, ideas of crafts for children, and photography tips, and even learn about the life she and her family live in rural Wisconsin. Jena explains she is drawn to texture and light in the compositions she creates. There is a metaphor in her artistic process. We are each the artist of a life, pulling in the bits of texture and light to manifest our story as it unfolds. Unlike the captured moment of a photograph, we each have the opportunity to restyle and rethink for moments beyond the blink of an instant.

The world seemed difficult enough back in late April when I interviewed Don Shanahan of Every Movie Has a Lesson for #thedeliciousstory. But now in June things have gotten hotter still, so I offer you a reprieve from the news with this episode. Sit back and enjoy. Don believes that every film—epic or contained, big-budget or small—has lessons to impart about life. And once you meet Don, you’ll discover how he came to this belief. Teacher, spouse, and dad by day, Don has worked more than a decade at the craft as a movie reviewer and become a respected resource for those who want to know which films are worth their time. Admittedly, even as a movie fan myself, the idea that every film has life wisdom to extoll tickled my cynical tendencies. But in the end, Don had me convinced, and I bet you will be, too. He’ll also have you thinking about how movies are an essential tool, as they’re the most consumed art form on the planet. START WITH THE INDISPUTABLE ÉCLAIR It was good fortune discovering Don by way of an article that ranked influential movie reviewers (where he registered high on the list). Don’s work is what earned him that respect because he knows his stuff. To say that Don’s writing is stellar is not enough. His descriptions of movies deftly delve in with robust insights of the craft and those who make the magic happen. I’ll point to one example in his review of the The Two Popes, which aired on Netflix in late 2019. Don certainly covers the plot, the quality of the direction, and cinematography impressively. Then he focuses in and speaks almost poetically of some of the lessons one can consider by watching the film. I love Don’s description at one point when he details the drama manifested in the process, which culminates in the selection of a new pope. “Something like the tedious election of the conclave to select a new Pope becomes a staccato milieu of amplified pen clicks, creased paper, dropped bingo balls, and clanging furnace doors. Built as a play of hopscotching through decades, McCarten’s narrative builds big decision suspense nearly on par with a sports movie’s swell to get a victory.” I’ll just say here that his talent calls me to strive in my use of words in a piece! And if you’ve ever held a dream to build something outside your day job (like Don did), then you’ll appreciate his story of turning this part-time gig into a substantial space where thousands turn to him for his opinions about movies. Since we talk memorable meals here on #thedeliciousstory, I asked Don to discuss a film he finds notable for both its lessons and the use of food. I was initially surprised by his choice of Simply Irresistible starring Sarah Michele Gellar and Sean Patrick Flannery. However, in short order, Don made his case for the film, and now I want to see it again soon. See if you don’t agree with Don. By the time Don chatted about the eclairs, which are featured prominently in the movie, I was craving for one myself. If you want to try your hand at making a version similar to those served up by Sarah Michele’s character, this recipe over at Tasty Kitchen claims to be much the same (except filed with caramel rather than chocolate). WHEN PASSION IS YOUR GUIDE I never tire of talking with people who reach for something and create. Don’s story of consistently building his chops in writing and reviewing to later become a noteworthy critic of films is inspiring. In recent years, Don has worked with others to help bring diversity to the voices of movie reviewers in the industry, and talks about the work of Chicago Indie Critics in particular. I was also surprised to learn how Rotten Tomatoes movie ranking system works, of which Don’s reviews are factored into the ranking. He is also a contributor for 25yearslater.com, where films that have hit their 25-year anniversary are discussed. As an aside, I’m shocked by how much time has passed when I consider that two of my favorite films—Forrest Gump and Shawshank Redemption —have just reached their 25-year milestone. Since each was released, I’ve made it a point to watch both at least once a year. FOOD IN THE MOVIES At the time of this interview, going out to the theater wasn’t an option, and we delved into how things might change for a time—or permanently—as far as the movie theater experience. But most of us do love movies and have access to them through so many portals now that we’re still able to watch and enjoy. In fact, in the face of the temporarily-closed theaters, I even talked about my frustration with too many options. I spend more time looking for a film rather than watching them. They call this “choice paralysis.” Don offered up the helpful resource of justwatch.com. Check out what he has to say about how it works during the show. We discussed some of the iconic films which feature food as a primary character, too. You can listen to the podcast to see if you recognize the movies. What ones would you add to the list? Please share your comments with us! Films take us to places outside of our personal experience and allow us to view the world from a different perspective. We escape, we transcend, we laugh and cry. And in between all the vicarious living, we pick up nuggets of wisdom, too. It’s not a bad way to spend about 90 minutes of time when you consider all that is returned. Here is the link to Don’s latest reviews so you can ponder what you might watch next.

What’s for dinner tonight? If you have NO idea, but you and a few people in your home want to know, then this episode of #thedeliciousstory is what can help. You’ll meet Marie Fiebach of Feed Your Family Tonight who helps people turn this kind of meal-planning angst into delicious and healthy food on the table. You know the drill if you’re in an active family—there are all those commitments after work and school that need to be done, plus things to do to prepare for the next day. Somehow, there is a meal that needs to get squeezed in before everyone calls it a night. Be honest…how many times has the answer to dinner turned into swerving into a fast food restaurant drive-through? Marie knows this pain because she heard so many talk about this problem. They wondered how Marie managed to bypass fast food, herself, and routinely serve real meals at home. Marie had figured out the answer for her family, and when others asked her about it more and more frequently, she went on a mission—and built a business—to help others do the same. The biggest revelation for Marie in answering the quandary of dinnertime came when she learned about reverse engineering and how to better approach the question. I marveled at how she flipped the question, and I think you will, too. Her point made so much sense: “If you don’t know when you’re going to eat, there’s no way to plan what you’re going to eat.” FOOD RUTS AND SENSITIVITIES When I hear “meal planning” I immediately feel intimated, as though faced with a blank page and an assignment to write. It can seem overwhelming to plan ahead when you haven’t even decide what you’ll eat tonight. However, you’ll quickly discover during this interview that Marie has easy and fun ideas to break down that planning into bite-sized pieces. And she even provides this free downloaded meal planner (link) to help you get started! If you feel stuck in a menu rut, Marie offers ideas to help you expand your horizons. Her logical process of exploring new dishes will make so much sense that you’ll actually enjoy considering new ideas to add to your menu list. Marie’s story about her family’s discovery of Lebanese food was particularly charming, and left me with a craving for stuffed grape leaves. One of my favorite meals to enjoy with my brother and sister-in-law was stuffed grape leaves, which were served with hollandaise sauce as a decadent and tasty addition. Stuffed grape leaves take some time and preparation, but as Marie explains, the ritual of making them together with her family has become a part of the joy of the dish. I found this wonderful step-by-step process over at Feel Good Foodie if you feel like giving them a try. Marie’s method for determining the “winners” and “losers” for meals that make it into the permanent rotation on her family’s menu was funny, and yet it will resonate for those of you with several mouths to feed. And, these days, as everyone has food sensitivities, the planning ahead allows for accommodations of these as well so that a meal can be enjoyed by everyone sitting at the table. In fact, when it comes to food allergies, eating at home looks to make life so much easier than trying to navigate a restaurant menu (and Marie talks to how to do this, too). EVERYDAY EATING Given the timing of the pandemic, I thought Marie’s points about how dinnertime has become much more compressed were helpful. These days, the question has become more significant, as many of us share more meals together in close confines. Marie’s recipes and her podcast are sources for real people dealing with the daily issues of eating at home that apply not only to the lives of busy families but also to the realities of living in “the new normal” of COVID-19. Do you struggle with leftovers, for example? Marie’s suggestion for how to turn bits of this and that into dishes to share with everyone at the table was truly inspiring. MEMORABLE MEAL AND DINNER TONIGHT I think that any meat and vegetable that is roasted is simply marvelous, so Marie’s memorable meal captured my interest right off. And that the meal took place in Italy just made it more lovely. I challenge you not to be head-over swooning when you hear her story. The theme of chicken continued when I asked Marie what her family would be eating for dinner at the end of this particular day. She talked about Tequila Lime Chicken with Mango Salsa, which sounded fabulous, fresh with just the perfect zing. You can find the recipe here. The question of dinner needn’t be such a chore. With the helpful tips and ideas of Marie Fiebach from her recipes and podcasts, you’ll find easy actions you can take to make dinners enjoyable for you and your whole family night after night.

You’ve probably heard the phrase, “You’re never fully dressed without a smile.” And you can appreciate the sentiment, because something does happen when you feel the corners of your mouth lift. It’s as though your “look” were, indeed, finally complete. And while you literally AREN’T dressed without your clothes, what you wear can also affect the way you feel just like how you feel can affect your look! Perhaps the idea is self-evident for some of you, but in this interview with Nancy Dilts on #thedeliciousstory, I found this connection fascinating: it turns out the garments you carry on your person really do shape your attitude. For example, if you go into your day frumpy, you’ll feel dull. That state of “blah” is no good for you or the people you encounter. And yes, it will impact how you come across to others. In this episode of #thedeliciousstory, prepare to refresh your thoughts on the importance of your wardrobe. We meet Nancy Dilts, wardrobe consultant based in Minneapolis, Minnesota who talks about how clothes can inspire you, as well as ways to shop with sustainability in mind. THE IMPACT OF YOUR CLOTHES ON YOU I’d read some of Nancy’s posts on her website after finding her on the internet and was quickly ready to embrace her business because of her balance of interest in style and a sustainable approach to clothes shopping. It helped that her posts were informative, and voice is authentic. The questions around the clothing industry’s impact on the planet is something that is enormously concerning. Over at BBC in the article “Can Fashion Ever Be Sustainable?” we learn that fashion accounts for 10% of global carbon emissions, 20% of wastewater, and sucks up more energy than aviation and shipping combined! Nancy utilizes consignment shops and wardrobe consultations to help people of all genders figure out their personal style. But frankly, while I’m all about the conscientious shopping, I’m not a clothes shopper and don’t usually give what I wear much thought. So, beyond the concept of recycling clothes, my opinion of personal style was ambiguous going into this interview. I mean, what do clothes REALLY do except protect our bodies, our modesty, and create an image to present to others? Not long into chatting with Nancy, I was blown away by her ideas and the elegance of her thoughts. I vigorously jotted notes and bolded quotable bits as she spoke, and I know you’ll find her just as enlightening. Whether you appreciate the importance of style or are more indifferent, you’ll be surprised to discover the potential significance of attire to your sense of wellbeing. For example, these days as we all spend more time at home, perhaps you’ve noticed a shift in your attitude based on what you wear each day. Maybe you dress more causally and have even opted to relax your personal hygiene routine as well, showering later in the day (or not at all). How have these relaxed changes impacted your mood and your thoughts? Nancy suggests that, whether it’s just for you or when you’ll be in public view, dress as if it matters because of its impact on how you feel. Nancy goes on to detail an experiment which proves the point, which you’ll doubtless find fascinating. “Using your clothes as a way to feel better actually does work.” Nancy Dilts DID YOU KNOW YOUR BEAUTIFUL? When we touched on the idea of flipping the clothes shopping (which includes trying things on and viewing yourself in the mirror) experience away from any sense of shame some of us have, Nancy really started to grab my attention. The best part was when Nancy said: The clothes you wear that don’t fit are not about you, but about the garment. Nancy works to help her clients understand that every body is beautiful. When trends don’t work, or clothes don’t fit, then it’s the trend that’s not right, or the article is too large or too small. You are fine. The most important job your clothes take on is to make you feel good, and if they don’t achieve that, then it’s the clothes that are the issue. “If something is not right, it’s because the clothes are not right for you.” Nancy Dilts Nancy delved into the subject of fit quite a bit. You’ll be surprised to learn how to turn consignment items into clothes that are a totally perfect fit for you, all while being more environmentally conscious and saving money. YOUR VICARIOUS MOMENT IN ITALY Perhaps because travel is off the table for a while (until we figure out how to do it more safely in the time of COVID-19), I’m sure you’ll swoon over Nancy’s memorable meal story. It’s the kind of experience that happens on a trip when people open themselves up to the magic of the unexpected. The dish that Nancy describes is something called Carpaccio, in Italian of course, which translates to raw meat salad. I couldn’t imagine eating it, myself, but Nancy convinced me with her beautiful story of how her family encountered this dish. And since it was Italy, and they were on vacation, I get that it probably was even more wonderful in the moment. I was so inspired later that I took a quick look and found this recipe over at The Cookful, which provides an explanation of why the dish is safe to eat and great pictures of how to prepare it. And since we’re talking meat in the days of a pandemic, I’m kind of on the fence about meat in general. However, I made the decision to at least buy what meat I eat from sources where I have a better idea of how the animals are cared for and the meat is prepared. Sometimes, it’s more about the action we can take now than the action we hope to take someday. Check in with your local markets and see what you think. Better care of the animal translates into a better cut of meat. And when it comes to raw meat, I would think a happier animal would be a better result for Carpaccio. AND FOR DESSERT CHOCOLATE Nancy was unapologetic about her comfort food of chocolate, but her favorite combo was particularly delightful. See if you agree. She also mentioned a candy company based in Minneapolis that I had not heard of but has been around for more than a century. I checked out Abdallah and read their fascinating story, and hope you will, too. DRESS FOR YOU FIRST I’m convinced that once you hear Nancy explain the influence of the clothes you wear on your personal state of mind, you’ll reconsider how you dress each day. Clothes allow you to express your creativity, but they are also your armor—physically and emotionally. Your attire helps you feel better, more assured, and ready to face the world, even if your reflection in the mirror is the only audience.

The variety of subjects covered in this week’s episode of The Delicious Story is vast, because we talked about living and investing like a nomad—that’s “21st century-style.” We also talked about the aspects of being a world traveler, an expat and an entrepreneur on a borderless planet, and eating a paleo diet a smidge on the kosher side of things, too. Whew! It’s a ruckus interview with Shlomo Freund of Free Financial Self, who is a financial planner for the expats and nomads (and those who aspire to be). As I write this post, I review the date Shlomo and I recorded the interview, which was back at the end of February. You and I both can attest that feels like centuries ago. The world is completely upside down because of COVID-19, and yet Shlomo calmly reports that the only thing to count on, especially if you’re striving to live like a nomad, is to count on the unexpected. SHLOMO AND FAMILY I stumbled (or perhaps LinkedIn helped) onto Shlomo and saw the words “expat” and “financial planning” in his title. I thought, “This is a thing? There is a different strategy for those who live permanently abroad? What would be different for investing as a frequent or regular traveler, and why?” We dive into those very questions under his investing and coaching approach, using his life as an example. I learned that Shlomo and his family are “location dependent” in Israel but make planned, long-term stays in other parts of the world as an ongoing strategy. When Shlomo mentioned his family’s base, my first thought was, “but you already live somewhere cool and abroad.” Of course, this is spoken like a person based forever in one place, Des Moines, Iowa that I call home but nothing exotic. However, I regrouped and focused attention on the concept of expats who exist within my family. My daughter was born in Des Moines but is living in Lima, Peru, and my daughter-in-law moved to the United States from her home in South Africa. Is there a financial planning strategy that is better suited for people like them? NOMADS, EXPATS AND SOMETHING IN BETWEEN Shlomo explains that some of his clients are true nomads in that they work virtually, usually as entrepreneurs, which provides them the freedom to relocate their base as their needs and interests change. The distinction between nomad versus tourist is an important one. Nomads often land in a place long enough to experience the culture and meet people, and gain a deeper understanding place before picking the next spot they want to discover. In contrast, expats relocate from the country of their origin and make another country their base. To get even more into these definitions, Shlomo has other clients who want to prepare to be nomadic or expats, or something in between the two. They reach out to Shlomo to create a plan in their finances and life so that more travel in their future is possible. Shlomo explains how he works with clients to help them identify their goals with a target of becoming mobile in mind. See if you’re not shocked when Shlomo reveals the biggest surprise he encounters in asking people to identify what they want for their future. Is this financial planning of more therapy? You decide. INVESTING LIKE A WORLD CITIZEN The idea of financial planning is something necessary but honestly sort of dry to me. However, investing like a nomad sounds pretty sexy. Shlomo talks about how he approaches working with clients to find the balance of investing that works for them, which includes classical investments and other opportunities which are not as traditional. Shlomo details an approach that is methodical and prudent, but he doesn’t limit himself to the standard opportunities because the world is big investment prospect if you really want to be a citizen of the world. But he also acknowledges that many of these opportunities come with much greater risk and keeps his advice up-and-up with transparency. Shlomo elaborates on subjects including peer-to-peer lending and crowdfunding as vehicles worthy of exploration. And just to offer proof, he shares his portfolio on his blog where he dives deep and offers candid thoughts about investing for a long-term strategy. DRAGON EYEBALLS I’ll just let that header above hang out there for you to ruminate on, and assure you there is a fascinating and humorous memorable meal story you’ll enjoy. You’ll be transported to Beijing and a popular vegetarian restaurant called Pure Lotus. The after-dinner aperitif involved a fruit called lychees. I’ve seen these canned in Asian markets but have never been bold enough to try them. Clearly, I am not a culinary nomad. Here are lychees unpeeled. Here they are unpeeled. You’ll need the images if you’re not familiar with the fruit to understand Shlomo’s story. NO LASAGNA FOR SHLOMO We covered the topic of lasagna, too, of which I’m well-versed compared to everything else. But for the world of me, I can’t imagine how someone who is on a paleo diet and observes kosher would ever manage it. In fact, Shlomo acknowledged he hasn’t eaten this comfort food in years. I wasn’t sure what encompasses a paleo diet, so a quick search brought me up to speed. The bottom line is everything is meant to be natural, not processed. Ironically, it is a diet well fit for a nomad, because the foods are supposed to be the basic staples of foragers. I’m not versed on eating kosher, either, but I’d heard about the importance of not mixing dairy and meat, which really makes lasagna impossible. I went on an internet search and found a paleo lasagna recipe here, and a kosher lasagna option here. Shlomo emphasized that what he likes about being nomadic is taking on the adventure and exercising his ability to adapt. The fun is in being malleable wherever you go. It is an interesting combo for someone who also values and teaches preparation which I see makes being pliable possible. In these days of a pandemic we’ve all learned how interconnected we are weather we travel or stay in one place. What Shlomo advises is creating a plan and knowing the direction you wish to go. Whether you dive into non-traditional investments or just want to be ready for a life of surprises there is good advice and great stories here.