Show Notes

Air Date: 5/10/2022

Lessons of Intention From a Tiny Kitchen

Do you have a tiny kitchen? Find out in this episode as Annie Mahle defines what a tiny kitchen is and how working in a tiny kitchen inspired her to write a cookbook to help others with tiny kitchens. Annie also talks about how she has built her personal brand around intention, from using all the food in the fridge, to what she brings into her home, to her morning routine. In addition to discussing the benefits of PR, Annie shares how she puts together her social media calendar. 

3:05 – Annie explains how she got into cooking through Windjamming.  

6:44 – Annie shares her experiences cooking in small kitchens and how that inspired her latest book, The Tiny Kitchen Cookbook:  Strategies and Recipes for Creating Amazing Meals in Small Spaces.   

11:00 – Annie talks about her favorite way to cook. 

13:30 – Annie describes how her personal brand revolves around intention.  

20:17 – Annie explains how PR has helped her with her business, especially in lending outside perspective.  

22:35 – Annie talks about the benefits of PR when compared to advertising, including building connections and showing authenticity. 

26:05 – Annie shares what goes into creating her social media calendar. 

27:52 – Annie lists some resources that have been helpful to her. 



“You can create a connection when you tell your story or someone else tells your story. You can create a heart connection with someone that is much deeper and truer than simply an ad. I think sometimes ads can tell stories, too. To me, the good ones tell stories, but the opportunity to be able to have someone else read about your work and say, ‘Oh, I get that,’ or ‘That solves a problem for me’ or ‘That’s really special.’ That’s irreplaceable in terms of getting your word out there.” – Annie Mahle, Maine chef and author. 




Method 20/20/20

Profit First” by Mike Michalowicz

The Miracle Morning” by Hal Elrod 


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About the guest:     

Annie Mahle has been cooking professionally for over 30 years in her own kitchens and other people’s kitchens. Annie trained at The Culinary Institute of America and owned and ran the Schooner J. & E. Riggin, a Maine Windjammer, with her husband.  In that tiny galley, she prepared three meals a day for guests all summer long. Her cooking, recipes and cookbooks have been highlighted on TODAY and Throwdown! with Bobby Flay. Her food and the Riggin have been featured in the Food Network, Family Circle, Woman’s Day, the Boston Globe and more.  

Her most recent award-winning cookbook, “The Tiny Kitchen Cookbook:  Strategies and Recipes for Creating Amazing Meals in Small Spaces,” has been well received in the tiny space community, but also in larger kitchens where home cooks are looking for healthy, smart recipes for two. 


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