The first issue of Lynne’s new quarterly e-book series is now available for iPad, Kindle and Nook. It’s called Eating In with Lynne Rossetto Kasper, and it’s $3.99.
Paddy Hirsch explains with his Whiteboard.
A few more photos from the movie, expanding on the one we came across last week… The fancy “dressing rooms” set was actually just the basement of the Fitz where the production staff sets up, and bathrooms, which usually look like this:
Nobody even seemed to notice that I was taking a picture of the bathrooms.
There’s no doubt Wired wunderkind (my turn of phrase) and marketing guru Seth Godin have an impassioned following through his blogs and books and speaking engagements and you name it… But, he doesn’t do a lot of one-on-one interviews that canvas the sweep of his personal triumphs and failures. Krista sat down with him (via ISDN) for 90 minutes of a highly engaging conversation.
I think my favorite phrase Seth uses to describe navigating this new world of vocation/avocation is a “landscape without maps.” It’s this ambiguity that’s worth embracing rather than fleeing from. Rather than merely tolerate change, he says, we are now called to rise to it — and, we’re invited and stretched in whatever we do to be artists — to create in ways that matter to other people.
~Trent Gilliss, senior editor
In Lynne’s interview with Cheryl Day, the two discuss the comeback of vintage desserts.
Here’s Cheryl’s recipe for Chocolate Heaven Cake with Chocolate Buttercream Frosting.
Three videos from the MPR/APM Cabaret
oh public media
“Emu Attack,” now with instrumentation.
Thanks to therockyjones.
It’s the first show of our fall season with comedian Dave Foley, much beloved for his work on the sketch comedy favorite The Kids in the Hall and his starring role in the long-running NBC comedy series NewsRadio, and musical guest Mike Doughty: Singer. Songwriter. Guitar player. Poet. Author. Playwright. Photographer. Most Improved Camper, West Point Youth Camp, 1982.
Tom Douglas’s Key 3
Tom Douglas runs 13 restaurants and bakeries in Seattle. He shares the techniques behind his three most important recipes.