
Dishing with Stephanie's Dish
Stephanie Hansen - @StephaniesDish
stephaniehansen.substack.com

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Episode 25: Travel to Costa Rica with me and Borton Oversea's Travel
Dishing with Stephanie's Dish
11/12/21 • 18 min
Are you someone that loves traveling and learning about different cultures? Then join me on a Farm to Table tour of Costa Rica!
I am super excited to be hosting a culinary food tour to Costa Rica! April 3-10 with Borton Overseas!
Experience the tastes, aromas, and chocolate Plantations in Costa Rica. Not only does this destination boast itself as a prime ecotourism destination, with its volcanoes, rain forests and pura vida lifestyle, but it is also famous for its farm to table culinary experiences and will teach you everything you need to know about the Epicurean delights of Costa Rica along with Me!
Get all the details here and sign up for this intimate group trip!
https://www.bortonoverseas.com/tour/culinary-delights-costa-rica-2022/
Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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Dry Wit is the Non Alcoholic Wine Company started by Megan Dayton & Peder Schweigert
Dishing with Stephanie's Dish
01/12/24 • 29 min
Welcome to another episode of "Dishing with Stephanie's Dish." On January 31, 2023, at The Lexington in St Paul, we are hosting a Makers of Minnesota Dry Dinner featuring Dry Wit, a Non-alcoholic wine alternative founded by Megan Dayton and Peder Schweigert.
Today, we're diving into the world of innovative nonalcoholic beverages with our guests Megan Dayton and Peder Scheigert. We'll explore the rising trend of nonalcoholic options, especially DryWit, a nonalcoholic wine, and its impact on the food and beverage scene. We'll hear Megan's journey from her personal need to quit drinking to creating this beverage and Peder's insights on embracing nonalcoholic options first at Marvel Bar. We'll also discuss the challenges and successes of introducing nonalcoholic beverages in a market where NA alcohol consumption is evolving. Get ready to uncover the unique flavors, trends, and potential for expansion in the nonalcoholic beverage space with Dry Wit.
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Heirloom Collaborative
Dishing with Stephanie's Dish
01/26/24 • 16 min
In this episode of "Makers of Minnesota," host Stephanie interviews guest Rachel Ingber, founder of heirloomcollab.com. Rachel specializes in helping individuals preserve their family recipes and heirlooms by creating personalized cookbooks. She discusses her journey of creating a cookbook for her husband's grandmother and how the positive reception from family and friends inspired her to turn this into a business. Rachel explains the process of collecting recipes from clients, collaborating on book design and content, and the option of including photographs. The episode delves into the emotional aspect of preserving family traditions and the practicalities of pricing and logistics in creating these heirloom cookbooks. Additionally, Rachel shares insights into her own passion for food, photography, and family, making the episode a heartwarming exploration of the importance of culinary traditions.
EPISODE TRANSCRIPT FOLLOWS:
Stephanie [00:00:16]:
Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people about food, that work in food, that love food. And I'm here today with Rachel Ingber, and she is the founder of a company called heirloomcollab.com. And I'm super excited to talk to her because what she helps you do is she helps you put your family Peas, your heirlooms, your treasured grandma Jane's pie recipe into a format that You can use it either for just having this like a word document situation or she'll help you actually put it into a book. Rachel, this is so needed and so excited to talk to you because I feel like this is such a lovely thing that you can offer people. How did you get started?
Rachel [00:01:06]:
Yeah. I'm excited to talk to you as well. I actually started, By creating a cookbook for our family, I created, in 2019, a cookbook honoring, my husband's grandmother's recipes. She had, was about to turn 100. I gave it to her for her 1 100th birthday, and she was super renowned in the family for her cooking and baking. And, originally, I just wanted the recipes for myself, and so I started collecting them over the years and, had this idea of, like, taking pictures of each item and making it look like a real cookbook. And so after I had finished that book for her, The whole family wanted a copy, and I think we ended up having over a 100 family and friends, request to get a copy of the book. And she ended up passing away later, that following year, but it became this Really amazing tribute to her and so nice and lovely that we were able to cook her food whenever we missed her and have her cookbook sitting out with her picture on it.
Rachel [00:02:12]:
So Yes. The idea of starting to do it for other people and their families as well kind of spurred as this COVID, side hustle project, just to kind of to pass it forward.
Stephanie [00:02:28]:
What was one of the recipes in your grandma's cookbook that stands out to you that you love?
Rachel [00:02:34]:
Yeah. My favorite recipe, oh, it's Probably a tie. Her apple crisp, I make for, probably almost all of our family holiday gatherings, And my father-in-law even request it for his birthday these days. And then her chocolate chip cookies. Like, it's just Such a classic amazing cookie, and those are probably the go to. When we're missing her, we make her cookies, and they're just the greatest.
Stephanie [00:03:03]:
So people did how do they give you these recipes? Like, do they put them in a word document and then send them your way? Or, Like, what this is such a I write cookbooks, so it's such a challenging process. I'm I'm curious how you take, Like these heirlooms, and you condense them and get them into a form where these people can use them in a book.
Rachel [00:03:24]:
Yeah. So when I meet with a client. We have a consultation, and, it's actually quite simple. They can create a Google Drive for them to share their recipes with me, And it could be anything from something already typed up in Word if they keep track of that, or sometimes it's them just photographing their handwritten index cards. Especially a lot of my older clients aren't, like, savvy to retype them. So they'll drop those over me, and then I will type them all up for them and, collaborate with them on, you know, what sections they want, how many of the recipes they wanna include, Which ones they would like to be photographed? I do all the photography as well. And together, we collaborate to make that cookbook.
Stephanie [00:04:08]:
So last year, how many books do you think you made?
Rachel [00:04:12]:
I think last year, I made probably around 10 throughout the year. And I previously, we've been work doing this part time. As I said, it started with a side hustle, and then In late fall, just decided to sorta do this a little bit more full time. So...

Crooked Water Spirits
Dishing with Stephanie's Dish
01/19/24 • 24 min
Welcome to another episode of "Dishing with Stephanie's Dish." On February 6, at The Lexington in St Paul, we are hosting a Makers of Minnesota 4-course paired cocktail dinner featuring Crooked Water Spirits founded by Heather Manley.
This woman-owned, Minnesota-made spirits company is bringing luxury spirits to our bars and tables and, in the case of the “Manleys Old Fashioned”, our Sun Country flights!
Episode Transcript Follows:
Stephanie [00:00:15]:
Hello, everybody, and welcome to the podcast. I'm excited to have you here with me today. I am talking with I call her my friend Heather. I call her my friend Heather on all the things. My friend Heather Manley, who is originally crossed my path as a spicemaker and has Heather dirty goodness spices, which I'm still crazy about. And then, she took her progression into her professional life with on demand group. And from there, decided, hey. I'm not busy enough.
2 companies, why not have a third? And started Crooked Water Spirits. And Crooked Water Spirits is women owned and is currently being produced in, Minnesota. So it's Minnesota maker. Minnesota. And You just have really let me Heather, welcome to the program. I I feel, like, so proud of you.
Heather Manley [00:01:11]:
Aw. Thank you.
Stephanie [00:01:12]:
Yeah. You just you, like, from the time I met you, have this maker spirit, this entrepreneurial spirit, And you let no grass grow. Like, when you wanna do something, you just do it, and I admire that so much. Where did you get that energy from?
Heather Manley [00:01:31]:
You know, I don't know. I think it's like a it's a work ethic, and, I'll tell you in college, I didn't know it was Funny to have 10 w twos a year. I didn't know that was funny. I didn't have a work ethic in college. I I I wanted to go party, work to party, Go party. Work again.
Stephanie [00:01:48]:
Yeah.
Heather Manley [00:01:49]:
And then the second I graduated, I think my parents my my my mom and my dad, they own their own business. An entrepreneurial grandfather, and, I saw how hard they work. I know I wanted their life for better. And the like, literally, the month I graduated, it was like a switch. And and then I just I wanted to work. I love to work. And, and all of a sudden, I didn't wanna sit still, and I just wanted to build. And and people build a lot faster and a lot better than I do, but I do it at my capacity and how I can do it and the pace I can do it, and, and I love it.
Stephanie [00:02:26]:
When you started in food and the food world, liquor world, what was it about that industry in particular that appealed to you?
Heather Manley [00:02:36]:
Well, my passions are family food and booze. I've said that since I was in college. So the the tech company is family. The Heather's Dirty Goodness is food and Crooked Waters is booze. And at some point, I'll love to make a wine because I wanna drink really nice wine at cost. But, like, I'm driven by all that. So and it's a very, sometimes, shallow life because I'm very easily pleased with, like, stunning food And amazing cocktails and, always the conversation has to be better than all of that, and it's like the perfect It's the perfect day for me. It literally fills my bucket.
Heather Manley [00:03:11]:
So from travel to how I spend my time to the businesses I started, they all surround that, and they're all definitely in varying levels of success, but all passion, which makes it all fun.
Stephanie [00:03:24]:
I love that you're unapologetic about saying that Because when you talk about, you know, like, someone said called it my hobby life. And I was like, yeah. I guess it is my hobby life, but it's also like my work life, my life life, like my everything life. It's what makes me get out of bed every morning is thinking about What I'm gonna eat that day or some cool new cheese that I know that someone's preparing or, The wine that I get to have later on because I'm going to a multi course dinner, like, it's not shallow. It's fun. It's not.
Heather Manley [00:04:00]:
It is. It's and it you know what? And we're curious. We're just curious in different areas than other people. Like, I love going to a grocery store. Literally, I will not go with my SO with Rhett because he will be like, we're on a time line. You said you needed 10 things. Why are you looking at this? This is not on the list. So I'm like, This is something new, and I'm very excited about it, and it's like affordable splurges.
Heather Manley [00:04:22]:
But I I was chatting with somebody again, And he really shared that, like, his work was a means to an end, and priority was family and, and some hobbies. And I'm like, I to m...

Northern Waters Smokehaus Cookbook, "Smoke On The Waterfront"
Dishing with Stephanie's Dish
11/10/23 • 24 min
Welcome to another episode of the “Dishing With Stephanie’s Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
EPISODE TRANSCRIPT FOLLOWS:
Stephanie Hansen [00:00:15]:
Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.
Stephanie Hansen [00:01:33]:
We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.
Greg Conley [00:01:45]:
It's probably not a good idea, but we're doing it anyway.
Stephanie Hansen [00:01:49]:
Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?
Nick Peloquin [00:01:55]:
No. Correct.
Greg Conley [00:01:56]:
No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.
Stephanie Hansen [00:02:24]:
What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.
Ned Netzel [00:03:02]:
Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.
Ned Netzel [00:03:42]:
So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called out
Greg Conley [00:03:48]:
in the book too. Greg's got ...

North Coast Nosh (Season 3 Episode 7)
Dishing with Stephanie's Dish
11/18/20 • 18 min
James Norton has brought back the Heavy Table. Twice a week subscribers to Patreon (subscribe here) to get the heavy Table newsletters to get caught up on all the makers and food purveyors in the Twin Cities. As part of the Heavy Table relaunch, James is reviving Noth Coast Nosh with the help of Jill Colella at Food Building in North East Minneapolis.
The North Coast Nosh is the Upper Midwest's premier artisan sip-and-sample event. It features purveyors including cheesemakers, chocolatiers, bakers, brewers, and more sharing samples of their food and beverages and telling the story behind its making. This year, The Heavy Table and Food Building are teaming up to produce a new at-home edition of The North Coast Nosh sip-and-sample hosted by me, Stephanies Dish.The virtual festival invites guests to pick up sampler boxes from noon to -6pm on Friday, December 4, at the Food Building. Ticket-holding guests will swing by, pick up boxes filled with more than 15 different items of food and drink created by local makers, and then head home to join a Zoom event from 6-7:30 p.m.
Get tickets for this year's Nosh here and join us for this fun event that highlights leading Minnesota food artisans
Follow the Makers of Minnesota on Facebook, Twitter, and Instagram @MakersofMN. Send story ideas to [email protected]
If you appreciate the work we do here, please subscribe on Patreon
Please subscribe to My newsletter at https://stephaniehansen.substack.com/ so you don't miss an epiosde of the Makers of Minnesota
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Judith Tschann, Author
Dishing with Stephanie's Dish
05/19/23 • 23 min
Stephanie [00:00:16]:
Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that have written unique, amazing, and in this case, super fun books about food. I'm here with Judith Chishon, and she is a friend of a friend sister, which is fun to talk with her, too. Susie Mindrum is her sister, who's a good friend of our families and has been so kind to me and my stepmom. So it's fun to talk with you, Judith. She reached out and said, Would you ever want to talk to my sister? She has this funny book called “Romaine Wasn't Built in a Day”.
Judith [00:00:53]:
Sister in law.
Stephanie [00:00:54]:
Okay. Sister in law. It's amazing.
Judith [00:00:58]:
Yeah.
Stephanie [00:00:59]:
So do we call you? Is it an entomologist? The person who studies the nature of words?
Judith [00:01:08]:
Yeah. Etymologist no, n otherwise people might think it pertains to bugs.
Stephanie [00:01:16]:
Yes, that's right. So etymology is the derivative of words.
Judith [00:01:22]:
Yeah, right.
Stephanie [00:01:24]:
How did you think of putting this book together? Because why don't you describe it in your own words? Okay.
Judith [00:01:31]:
A somewhat short answer as to how it came about. I specialized in Old English and Middle English in graduate school, and as a professor, I had the great good fortune to teach history of the language, which, of course, included many discussions about the immense vocabulary of English and where all those words came from. And over the course of many, many years, I had amassed a huge pile of notes about interesting word histories. And then when the Pandemic hit, I put them all together into a book.
Stephanie [00:02:17]:
Isn't it amazing how many books were spawned by the pandemic?
Judith [00:02:22]:
Yes, really, it is.
Stephanie [00:02:26]:
And do you have a personal love of food or why this focus specifically on food words?
Judith [00:02:33]:
Yeah. Well, that's a good question. Yes. I love food. I am very interested in the history of food. I taught a course once long ago on food and literature, and often even in other courses, talked about the role that literature, that food played in a book. But the first love, I guess, was words. Even as a kid, I mean, all kids love to play with words, rhyming and punning and doing Dr. Susan kinds of things. And if I can indulge in one anecdote that's popping into my head right now about a love of language, even as a kid, I don't know how old I was maybe seven, eight, something like that. We were sitting around the table at my grandmother and grandfather's house, and he was holding forth with an anecdote, the punchline to, which was in Norwegian. And everybody burst out laughing, probably including me, though I didn't understand what he had said. I had a few words of Norwegian, that was it. But it really stands out in my head that a kind of moment of paying attention to the medium, perhaps, rather than the message that it was funny for everybody, maybe because literally what he said, but also because he said it in another language. We call that code switching now, and I wouldn't have articulated the whole business the way I am now, but it was a fun moment of awareness of I'm going to call it the ludic quality of language meaning the playfulness and all the things that we can do with language. Like tell jokes.
Stephanie [00:04:39]:
Yeah. And the lyricism of it. Right.
Judith [00:04:42]:
Yes. And I was a dictionary reader even at a young age. I don't know why exactly.
Stephanie [00:04:50]:
It makes me laugh that you just said that, like we're all dictionary readers. You read the dictionary as a young kid.
Judith [00:04:58]:
Yeah. I remember looking up words and making marks in the book. And I love the word pugnacious. Who knows why?
Stephanie [00:05:09]:
Right.
Judith [00:05:10]:
And naughty words were sometimes in there. Although I admit I was using a very old punk and wagon's dictionary, which did not have very many naughty words. Yeah. I've just always really loved digging around in the dictionary.
Stephanie [00:05:28]:
Have you by chance read and I think the book is called The Book of Words. It's about the writing of the dictionary from the female perspective.
Judith [00:05:39]:
Well, I've read a number of books like that. Is it the one by Corey Stamford? Word by word?
Stephanie [00:05:48]:
Maybe. Oh, I just read it, and I'm sorry that I don't know the name of the author. I will try and find it.
Judith [00:05:57]:
Okay. I've got it sitting here in this big pile of books.
Stephanie [00:06:03]:
Yeah. It was basically just this idea of how the dictionary came to be an...

Episode 36: Tricia Cornell
Dishing with Stephanie's Dish
05/20/22 • -1 min
Tricia Cornell was my second farmers’ market cooking inspiration. Deborah Madison was my first and if I know anything, I know Tricia would be pleased that my brain works like that. First, “What would Deborah Madison, author of 14 books on local cooking do?” with this pile of green beans, and second ... “What would Tricia Cornell, master of Minnesota veggie season and CSA seasonal cooking, do” with this stinking Kohlrabi? You see, Deborah Madison is the national icon for cookbook authors who cook local food nationally and Tricia Cornell is my Minnesota icon for cookbook authors who cook local food.
They are both great companions when staring down a pile of seasonal vegetables. The cookbook that turned me onto Tricia was Eat More Vegetables, suggested by my first CSA. Her second book, Minnesota Farmers Market Cookbook also helped me make great food with produce I wasn’t always sure how to use up.
I hope you enjoy the conversation and a recipe for Garlic Scape Pesto Pasta (it’s almost in season again). There is also a great Makers of Minnesota producer who makes a beautiful Escape Garlic Pesto that you can find at Lakewinds Coop from Seven Songs Organic Farm.
Garlic Scape Pesto Pasta
From StephaniesDish.com
Serves 2
Ingredients
6-8 garlic scapes
1⁄4 cup pine nuts
1⁄2 cup extra-virgin olive oil
1⁄4 cup Parmesan cheese
1/4 cup basil leaves
1/4 cup Italian parsley
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
8 oz spaghetti pasta
Instructions
Pesto
Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the pine nuts and olive oil and pulse for 45 seconds.
Scrape down the sides of the bowl.
Add the Parmesan cheese and pulse until the ingredients are combined.
Add the basil, parsley, lemon zest, lemon juice, and salt, and process until reaching the desired consistency.
Pasta
Boil water in a medium saucepan. Cook your pasta according to the package directions.
Before draining the pasta, reserve 1/4 cup of the starchy pasta water.
Drain the pasta and put it back in the pot.
Toss in the pesto and mix with the pasta until thoroughly coated.
Use the reserved pasta water to thin the sauce if it’s dry.
Finish everything with a big squeeze of lemon juice, salt and pepper.
Corn Pudding
From Eat More Vegetables by Tricia Cornell
Serves 4
Ingredients
2 tbsp butter
1⁄2 medium onion, minced
1 tsp kosher salt
1⁄2 jalapeño pepper, seeds and ribs removed, thinly sliced (optional)
3 cups corn kernels (about 3 ears)
4 eggs, separated
1⁄2 cup grated cheese (2 ounces; fontina is a good choice)
Instructions
Heat oven to 350 degrees F. Grease a 1.5-quart soufflé pan or other deep baking dish. Melt butter in saucepan over medium heat. Soften onions in butter, with salt, about 5 minutes. Do not brown. Add jalapeño, if using, and cook until fragrant, about 1 minute. Stir in corn kernels. Remove from heat and let cool to room temperature.
Beat egg whites to stiff peaks. In a separate bowl, beat egg yolks until smooth. Stir cooled corn mixture and cheese into egg yolks. Fold in beaten egg whites. Slide into prepared pan. Bake 45 minutes, until firmly set and barely golden brown on top. A toothpick will not come out clean, but the top should not jiggle.
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Surly Brewing Co (Season 4 Episode 6)
Dishing with Stephanie's Dish
02/09/22 • 23 min
Surly Brewing founder Omar Ansari wanted to make great beer. The first beer was Bender, an oatmeal brown ale. That opened the door. Furious, an aggressively hopped IPA, kicked it in, transforming the way Minnesota thought about craft beer. Word spread, especially among the Twin Cities craft beer community. Best-of lists and Brewery of the Year honors followed.
As this idea started to gain momentum, Omar was perplexed by a Prohibition-era Minnesota law that prevented production breweries from selling their beer onsite. He worked with Minnesota legislators, and the vocal, passionate Surly Nation, to change that law. The so-called “Surly Bill” passed on May 24, 2011, and scores of new breweries and taprooms bloomed. Minnesota’s proud brewing history, unchanged for so long, finally got another chapter, one that’s still being written.
In December 2014, the Brooklyn Center taproom poured its last pint and Minneapolis’ Prospect Park neighborhood officially became home to the Surly Destination Brewery. The 50,000 square-foot facility hosts a brewhouse, beer hall, beer garden, company store, event center, pizza restaurant, and Festival Field concert venue.
We talk with Omar about how Covid has impacted the brewery and what's next on the horizon.
Follow the Makers of Minnesota on Facebook, Twitter, and Instagram @MakersofMN. Send story ideas to [email protected]
If you appreciate the work we do here, please subscribe on Patreon
Please subscribe to My newsletter at https://stephaniehansen.substack.com/ so you don't miss an epiosde of the Makers of Minnesota
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Episode 19: Christmas Eve with Myles Jacob
Dishing with Stephanie's Dish
12/23/20 • 21 min
Christmas Eve is going to look a little different this year. ARghhhhhh Aren't you sick of hearing that? My friend Myles and I talk about our family Christmas Eve Tradition that has been happening for 51 years.
Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
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Dishing with Stephanie's Dish currently has 473 episodes available.
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The podcast is about Leisure, Podcasts, Arts and Food.
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The episode title 'Episode 25: Travel to Costa Rica with me and Borton Oversea's Travel' is the most popular.
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The average episode length on Dishing with Stephanie's Dish is 26 minutes.
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Episodes of Dishing with Stephanie's Dish are typically released every 7 days.
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The first episode of Dishing with Stephanie's Dish was released on Jul 14, 2016.
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