Today, we're stirring up Joy with a woman who truly lives at the intersection of story and voice, as a way to foster connection with people and places. My guest, Lisa Swinton, is an award-winning romance author, musical theater grad, world traveler, scuba diver, singer, and voice-over actor known as the JOYful VO!
She holds a B.A. in Musical Theater, and has decades of acting and singing experience; including a three year stint as a singer in Las Vegas!
Lisa has presented at writer's conferences and retreats across the U.S.A. including the Nebraska Writers and San Diego Writers Guilds, Storymakers Midwest, & The Writing Gals. She's presented classes on setting, drama & tension, how to be a healthy writer, and getting feedback without breaking.
Quite the list of accomplishments given she got into writing on a dare! (we'll definitely be chatting about that).
As a world traveler, Lisa likes to learn the local languages of the countries she visits, which means she's dabbled in Spanish, French, Italian, Russian, Czech, and Japanese.
Lisa joins me to talk about storytelling across mediums, connecting through voice, and a St. Patrick's Day dish that carries history, resilience, and comfort in every bite.
So let's spark some JOY by welcoming Lisa Swinton into The Voice Kitchen!
Corned Beef & Cabbage in the Crock Pot from Celebrations by Julie Badger Jensen
2 lbs small red potatoes (scrubbed)
2 C baby carrots (whole)
1 onion cut into large wedges
3lb corned beef brisket with seasoning packet
1/2 head of cabbage cut into wedges
1/4 C butter melted
Salt & pepper to taste
Place potatoes, carrots, & onions in a 5-6 quart crock pot. Top with corned beef brisket and seasoning packet. Add enough water to just cover the brisket. Put on the lid. Cook on high for about 8 hours or until the meat is tender.
Add cabbage wedges to the crock pot and cook for 15 minutes or until cabbage is tender.
When you're ready to serve, remove corned beef, place on a platter and cut across the grain into thin slices.
Remove vegetables with a slotted spoon and either surround the beef or put in separate bowls. Pour butter over the vegetables, and salt and pepper to taste.
Serves 6.
Contact Lisa Swinton directly at:
Email Address: lisa@lisaswinton.com
Business website: www.lisaswinton.com
If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com
Follow me on Instagram @thevoicekitchen
To contact me for my voiceover services: www.cherylholling.com
I'd like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it's Mark Holling.
Outro music specific to this episode: 'Irish Reel' from the album Handmade by Tonewoods
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Please remember to like, follow and share!
I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.
