Too Famous: Stories and Baking with Kathy Griffin

The DSR Network

Chris Cotnoir

Government

4.5 • 1.9K Ratings

🗓️ 24 December 2020

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

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Summary

Today's episode features a conversation with comedian Kathy Griffin. I tried to teach her to bake lemon bars and she tried to convince me she was too famous to have to know how to bake. But what she does do, brilliantly, is tell stories and the conversation we had while waiting for her lemon bars to come out of the oven is worth listening to. (The lemon bars are worth making too.) Support this show http://supporter.acast.com/deepstateradio. See acast.com/privacy for privacy and opt-out information. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Love this podcast.
0:02.0	Support this show through the A-Cast supporter feature.
0:05.0	It's up to you how much you give and there's no regular commitment.
0:09.0	Just click the link in the show description to support now.
0:12.0	Hi, I'm Chris Kottnore, executive producer of the Deep State Radio Podcast.
0:17.0	As we thankfully close 2020 and move to 2021,
0:20.0	our goal is to bring you even more content on the issues of the day.
0:24.0	We also want to have some fun and expand our offering to include some lifestyle content
0:28.0	that loosely ties to our overall mission.
0:30.0	The Secret Life of Cookies is a step in that direction.
0:34.0	We're releasing this episode in the Deep State Radio Feed, but our hope is to break it off as a separate
0:39.1	podcast.
0:40.1	If you would like to share some feedback on the episode, please email me at info at the
0:45.3	DSR network.com. Thank you for listening and enjoy the show. Welcome to the secret life of cookies where we try to solve the world's problems
0:59.8	through the miracle of carbohydrates one recipe at a time, with host
1:04.4	Marissa Rothkoff and her dog Bosco.
1:07.0	Hi there, I'm Marissa Rodkopf, the host of the Secret Life of
1:12.0	cookies.
1:13.0	Welcome to our first episode.
1:15.0	For those of you who don't know me, I'm a professional food writer
1:18.0	who has done everything from restaurant reviews
1:21.0	for the New York Times
	...

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