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Maggie Hoffman is a Host of the Podcast and Substack, "The Dinner Plan"

Maggie Hoffman is a Host of the Podcast and Substack, "The Dinner Plan"

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 Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own ...

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