Postcards from the Kitchen

In this episode, Elaine interviews Nicole Cruz, also known as Farmer Nicole, from Circle C Farms. They discuss the stereotypes around farming and the reality of being a farmer in Florida. Nicole shares her experiences as a first-generation farmer and the inspiration behind her decision to start farming. She also talks about the challenges of farming, including dealing with hurricanes, and the importance of educating consumers about the quality of food. Nicole also discusses her podcast, where she interviews ordinary people doing extraordinary things.

• Nicole Cruz (Farmer Nicole) - Owner of Circle C Farms

• Stereotypes around farming

• Reality of farming

• Women in farming and agriculture

• Women’s awareness of food quality

• Farming challenges and dealing with hurricanes

• Opening farm stores and community collaborations

• Nicole’s podcast and interviewing extraordinary people

• Farming is often associated with produce and vegetables, but there is a whole other side to farming, including livestock and protein production.

• More women are getting involved in farming and agriculture, taking a strong hand in feeding communities and making a mark in the food system.

• Women’s awareness of food quality and an interest in sourcing local and organic food may be inspiring them to get more involved in farming.

• Farming is a demanding and physically challenging industry, but advancements in equipment, technology, and resources are making it more accessible for women.

• Hurricanes pose a significant risk to farmers, and they need to take precautions to protect their livestock and ensure the safety of their farms.

• Circle C Farms has opened two farm stores and collaborates with other local farms to provide a variety of products to the community.

• Nicole’s podcast, Farmer Nicole: Feeding Your Body, Mind, and Soul, allows her to have conversations with ordinary people doing extraordinary things in various fields, providing insights and education for her listeners.

• “A lot of people really think about produce and vegetables, they don’t necessarily think livestock or cattle or sheep and chickens.” - Nicole Cruz

• “There’s more women becoming more actively involved because they’re no longer working necessarily outside of the home full time.” - Nicole Cruz

• “Women can handle things physically differently than they used to. The equipment has changed, the technologies have changed.” - Nicole Cruz

• “When we went out, I would get sick. The foods that we were sourcing, the foods that I was eating, they’re covered in preservatives, they’re covered in pesticides.” - Nicole Cruz

• “We raise our livestock, we harvest our livestock, we butcher our livestock, we package our livestock, and we provide it direct here in the community, plus we ship around the country each week.” - Nicole Cruz

• “I get so much pleasure, insight, intellectual tingling, and joy out of having conversations with people.” - Nicole Cruz

• Circle C Farms

• Farmer Nicole

• USDA

farming, stereotypes, reality, women in farming, food quality, hurricanes, farm stores, collaboration, podcast, interviews

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

Author Sylvie Bigar is a New York food and travel writer who went to France on a magazine assignment to write about Cassoulet. Ten years later, that assignment led to her latest book, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul.

It’s a beautifully written book that’s part literary memoir and part travel journal; and it paints a rich picture in words as she literally unlocks the secrets of Cassoulet (a French stew) and explores the Swiss, French, and Jewish cultures that shaped her life.

The book is now available on Amazon and Audible!

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, Elaine Acker shares her love for collecting cookbooks and her decision to launch a series of souvenir cookbooks. She takes a road trip to Galveston, a tourist destination, and explores the local food scene. Elaine highlights the experience of visiting Katie’s Seafood House and trying their special creation called snapper wings. She also provides a list of 29 foodie-friendly things to do in Galveston, including visits to 9 local restaurants. She concludes by promoting the cookbook she created with designer Megan Giles: Savor the Flavor of Galveston, which includes travel tips and 44 recipes.

• Elaine Acker: Host of Postcards from the Kitchen and Publisher and CEO of The Cookbook Creative

• Launching a series of souvenir cookbooks

• Exploring Galveston’s food scene

• Trying the snapper wings at Katie’s Seafood House

• 29 touristy things to do in Galveston

• Promoting the cookbook “Savor the Flavor of Galveston”

• Collecting cookbooks is a meaningful way to remember a road trip.

• Galveston is a popular tourist destination with a vibrant food scene.

• Galveston offers a wide range of foodie-friendly activities and attractions.

• “Savor the Flavor of Galveston” is a cookbook that captures travel tips and the essence of the island’s cuisine.

• “When I take a road trip, I like grabbing one souvenir to remember that trip, and some people collect magnets and some people collect shot glasses. I like collecting cookbooks.”

• “Galveston is a hot spot for food tourism.”

• “There is so much rich flavor hidden in this cut of fish.”

• “Explore the Bryan Museum… it’s been turned into such an awesome place to experience Texas and the Old West.”

• “Roam through the local galleries and discover some new island artists.”

• “If you’d like a copy of our book, go and order ‘Savor the Flavor of Galveston.’ It’s on Amazon and it’s got travel tips and 44 recipes that are going to bring that island flavor home.”

• Galveston, Texas

• Megan Giles

• Hubcap Grill

• Riondo’s Ristorante

• Pier 20

• Katie’s Seafood Market

• Galveston State Park

• The Bryan Museum

• Queen’s Barbecue

• Waterman’s Restaurant

• Sugar and Rye

• Moody Gardens

• ShyKatz Deli

Keywords

souvenir cookbooks, Galveston, food scene, snapper wings, foodie-friendly, cookbook, travel tips, recipes

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, host Elaine interviews Ed Arnett, CEO of the Wildlife Society, about hunting, conservation, and the importance of knowing where our food comes from. They discuss the changing attitudes towards hunting and the role of hunters in conservation. Ed also shares the story behind his annual Beast Feast, a celebration of food and hunting heritage. They also touch on Ed’s experience hosting the television show “This American Land” and the importance of running a nonprofit like a business.

Discussions about Beast Feast start at the 12:00 mark!

• Ed Arnett, PhD: CEO of the Wildlife Society, wildlife biologist, TV show host

• Current attitudes on conservation and hunting

• Disconnect between urban folks and nature

• Support for hunting as a means of food procurement

• Hunters as the original conservationists

• How hunters self-regulate and contribute to conservation through laws and taxes

• The importance of family traditions and experiences in hunting and conservation

• The history and significance of the Beast Feast

• Tips for wild game cooking

• Ed’s experience hosting the TV show “This American Land”

• Hunting has been a part of human existence since the beginning, and it is still supported by a majority of Americans, especially for food procurement.

• Hunters have played a crucial role in conservation, self-regulating through laws and taxes, and contributing to conservation efforts through funding.

• Family traditions, experiences, and a love for nature often inspire individuals to become wildlife biologists and conservationists.

• The Beast Feast is a celebration of hunting heritage and a way to share the harvest with others.

• Hosting the TV show “This American Land” has allowed Ed to communicate complex conservation issues in a concise and relatable manner.

• “There can be nothing more organic than going out and harvesting your own food and procuring it with your own two hands.” - Ed Arnett

• “I don’t know any sporting individuals that dislike wildlife.” - Ed Arnett

• “Be flexible and watch for those opportunities that are just right in front of you and land in your lap.” - Ed Arnett

• The Wildlife Society

• Aldo Leopold

• This American Land

• Author Hank Shaw

hunting, conservation, food, attitudes, urban, disconnect, support, organic, celebration, heritage, wildlife, family, Beast Feast, TV show, nonprofit, business

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, Elaine interviews Stephanie Stuckey, the owner of Stuckey’s, a famous brand known for its roadside stores and snacks. Stephanie shares the story of how her grandfather started Stuckey’s back in 1937 and the downfall of the brand under outside corporate ownership. She then discusses her decision to buy back the brand and revive it, focusing on the snack and candy products that made Stuckey’s famous. Stephanie also emphasizes the importance of quality control, fresh ingredients, and the unique taste of pecans. She shares her favorite road trip memories and offers advice to fellow entrepreneurs, especially women in the food industry.

• Stephanie Stuckey: CEO of Stuckey’s and granddaughter of the brand’s founder

• The history of Stuckey’s and its heyday in the 50s and 60s

• The decline of the brand under outside corporate ownership

• Stephanie’s emotional decision to buy back the brand and revive it

• The challenges of reviving the brand and focusing on snack and candy products

• The importance of quality control and fresh ingredients in Stuckey’s products

• Stephanie’s favorite road trip memories and the significance of road trips in American culture

• Advice for women entrepreneurs in the food industry

• Entrepreneurship can be an emotional journey driven by passion and love for a family legacy.

• The downfall of a brand can occur when it is sold and no longer under the control of its founders.

• Reviving a brand requires identifying what works and letting go of what doesn’t.

• Making products in-house allows for better quality control and the use of fresh, superior ingredients.

• Pecans have a unique and buttery taste that should be complemented, not overpowered, in confections.

• Road trips represent freedom, fun, and exploration, and snacks are an essential part of the road trip experience.

• Female entrepreneurs can support and learn from each other as they navigate the challenges of business ownership.

• Reviving a brand and breaking through competition is possible with a better product and a compelling story.

• “It was not a business decision. It was an emotional decision, but to back up just a little bit, you’re being very gracious and saying it’d been a few years. There had been decades of outside ownership and the brand, frankly, just being trashed.” - Stephanie Stuckey

• “When you don’t make your own product, it’s not the same. I just think that it’s really special when you make your own product and it’s truly ours. And we control all the ingredients.” - Stephanie Stuckey

• “A road trip represents freedom and fun and independence and exploration, which are fundamental American values.” - Stephanie Stuckey

• “You can always come in and make a better product. It is possible, even when the competition seems so big and so good and so insurmountable, there are these brands out there that have proven you can do it, you can break through.” - Stephanie Stuckey

• Stuckey’s

• W. S. Stuckey (founder of Stuckey’s)

• Dot’s Pretzels

• Hershey

Stuckey’s, road trip, nostalgia, brand revival, snacks, candy, pecans, quality control, fresh ingredients, road trip memories, female entrepreneurs

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, Chris Andrews, founder of Bienville Bites Food Tours in Mobile, Alabama, talks about his journey to success and the culinary history of Mobile. He shares his experiences starting the business with his wife while prioritizing their family and the challenges he faced in writing his book. Chris also discusses the popular dishes in Mobile and the restaurants he works with on his food tours.

Chris Andrews - Founder of Bienville Bites Food Tours

• Overcoming challenges as an entrepreneur

• The culinary history of Mobile, Alabama

• Popular dishes in Mobile

• Working with local restaurants on food tours

• Starting a business while balancing family responsibilities can be challenging, but surrounding yourself with an excellent team can help overcome obstacles.

• Mobile, Alabama has a rich culinary history influenced by various cultures, including French, Spanish, African, and British.

• Oysters are a classic dish in Mobile and have been part of the local diet for generations.

• Bienville Bites Food Tours works with about 20 restaurants in downtown Mobile, offering visitors a diverse range of culinary experiences.

• Chris Andrews’ book, “A Culinary History of Mobile,” explores the city’s food history and features stories tied to local restaurants.

• “Overnight success means literally overnight where you don’t sleep. A lot of nights.” - Chris Andrews

• “Mobile is right up there with some of these old Southern towns when it comes to their food scene.” - Chris Andrews

• Bienville Bites Food Tours

• Mobile, Alabama

• Wintzell’s Oyster House

• A&M Peanut Shop

• Squid Ink

• Dauphins

• Savannah, Georgia

• New Orleans, Louisiana

• Charleston, South Carolina

• Mobile Bay

food tours, Mobile Alabama, culinary history, oysters, restaurants, family, challenges, book, local cuisine

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

In this episode, host Elaine Acker introduces her new podcast, Postcards from the Kitchen. She shares her passion for food and how it has always been a part of her writing career. Elaine also discusses her publishing company, The Cookbook Creative, which specializes in creating custom and promotional cookbooks with inviting stories, recipes, and photos. The podcast aims to explore the people, places, and stories behind food, and hopes to inspire listeners to learn something new and embark on their own kitchen adventures.

• Elaine Acker (host) - Food writer, publisher, and host of Postcards from the Kitchen.

• Elaine’s background in writing and her early articles on food.

• The creation of Elaine’s publishing company, The Cookbook Creative.

• The three types of cookbooks Elaine publishes.

• The purpose of the podcast and what listeners can expect.

• Food brings people together and is a way to experience different cultures.

• Elaine’s passion for food and her curiosity to learn about the behind-the-scenes of the food industry.

• The Cookbook Creative publishes different types of cookbooks, including custom, promotional, and souvenir cookbooks.

• Postcards from the Kitchen aims to explore the people, places, and stories behind food and inspire listeners to try new things in their own kitchen adventures.

• “Food brings people together. It’s the way we celebrate and mourn, the way we mark new beginnings and endings, the way we gather for big family reunions and romantic picnics just for two.” - Elaine Acker

• “Every recipe has a story, right?” - Elaine Acker

• Elaine Acker

• Texas Parks and Wildlife magazine

• Houston Chronicle

• La Columbe d’Or

• The Cookbook Creative

food, cooking, writing, publishing, cookbooks, recipes, travel, culture, exploration

Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!