mise en place

Did you ever wonder who is working behind the scenes to create the many sugary delicacies which are our annual expressions of undying love - or perhaps even temporary passion - for Valentine's Day?  Meet Natalie. 

Join Cathy McCarthy as she features the short stories, Mise En Place, written by Nathan Douglas Hansen. Nathan began his writing career in the Southwest, working as a feature writer and columnist for regional newspapers and magazines before attending Antioch University in Los Angeles where he received his MFA.  After university, Hansen became a literature and creative writing instructor and he continued writing a column for various literary magazines until focusing on short stories and an upcoming novel.  Nate is a full-time artist and veteran of the U.S. Army, and he now lives in Arizona. 

Nathan is also an amazing artist and, in his own words, “The inspiration behind all of my art is a combination of the insatiable desire to express myself coupled with embracing the few things in my life that have been giving me purpose as of late, namely time in nature, the pursuit of fuller conscious moments, the healing of personal traumas, and the retelling of visceral personal experiences through abstract imagery which I hope can one day translate into broader stories for my family and friends."

You can view Nathan's artwork at: https://www.natehansenart.com/  

John Bell is the narrator and he is also known for being the Producer/Writer/voice of the family-friendly The Bell's In the Batfry Podcast, which has previously won the Parsec award, which is a juried award for podcasts centered around speculative fiction. You can listen at http://thebatfry.com/

We are always looking forward to discovering our next writer, so if you are interested in contributing, please send us your short story of fewer than 5,000 words to cathy@widowmakerindustries.com

For more information on my fiction, The Fallen Angels Detective Series, you can visit https://cmacklewis.com/

Until next time, keep writing, keep listening, and keep dreaming!

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For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.

Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.

For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.

Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.

For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.

Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.

A very special thanks to our listeners who called in their questions! Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We’ll get to the bottom of it together.

Todays episode we discuss the ways to be efficient in the kitchen and how to incorporate this into everyday life. I share some tips you can use for your culinary preparation as well as your everyday life, sports or anything you are passionate about. Enjoy! 

Neeraj Agrawal is well known on crypto twitter but perhaps less known for his home cooking.  Robin and Neeraj discuss Neeraj’s journey from “bro cook” to home chef, including the role of history, youtube and Instagram in his self education.  Enjoy this narrative on 17th and 18th century cooking, a bit about food and policy and how lessons learned from cooking can apply to your day job.

A quick-and-dirty rundown of how to use i.e. and e.g. properly. Also, 4 practical steps for planning for tomorrow from the excellent book Work Clean. Full show notes at https://easiercast.com/28