top of page
  • Hope Gibbs

Talk of the Town

Hello, friends! I've got some exciting news to share. It's a journey down memory lane that's making my heart race. Get ready because I'm heading back home—to Talk of the Town. I will be a guest this Friday, February 23rd, at 11:00 a.m. CST!

Hope Gibbs on Talk of the Town WTVF Nashville

Let me take you back to the summer of ’92, my senior year at Western Kentucky University. I was a 20-year-old with big dreams who landed an internship at WTVF’s Talk of the Town, the number one local daytime show in Nashville. Watching and learning from Harry Chapman, Debbie Allen, Meryll Rose, Henri Giles, and Tuwanda Coleman was an experience of a lifetime.! My internship was a crash course in the behind-the-scenes magic of television. I spent days typing recipes, answering the phone, working on giveaways, and writing scripts. Learning how to edit stories was both thrilling and challenging, and I became the go-to person for driving tapes back and forth to Bowling Green—in an official Channel 5 car, no less.

One standout memory? A day with Harry Chapman, the entertainment reporter and one of the stars of the show, who knew I was a massive Vince Gill fan (who isn't, right?). Picture this: "Let's go, Hope," he said, and suddenly I found myself in an exclusive interview with the country icon. Pinch me, right? Harry even took a picture with me standing next to my musical icon—a moment etched in my memory forever.

I hope you can tune in at 11:00 a.m. on Friday, February 23rd, on WTVF-News Channel 5, or watch the segment on their website.

As always, I’m including a recipe at the end of my blog, but this particular one doesn't come from my book; instead, it dates back to my time at Talk of the Town and has something to do with my unexpected television debut.


One of our hosts, Debbie Allen, did a segment on her famous Snickerdoodle cookies. With a fully equipped kitchen on set, I was asked to assist during the break by scooping the cookie dough onto a baking sheet for later enjoyment. No big deal since the next segment would be in a different location. As we returned from the commercial break, I was surprised to see the cameraman focusing on me, while the hosts discussed my impromptu cookie preparations. The realization that I was on live television struck me, and all I could feel was the warmth of embarrassment in my cheeks.


  • 1 ½ cups sugar

  • ½ cup butter, softened

  • ½ cup shortening

  • 2 large eggs

  • 1 teaspoon of vanilla extract

  • 2 ¾ cups all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • ¼ teaspoon salt


  • 2 TBS. sugar

  • 2 TBS. cinnamon

  1. Preheat the oven to 400 degrees.

  2. Mix sugar, butter, shortening, eggs, and vanilla in a bowl until creamy.

  3. Mix flour, cream of tartar, baking soda, and salt together in a separate bowl. Gradually mix dry ingredients mixture into the wet just until combined. Shape dough into small balls.

  4. Make cinnamon-sugar: Combine sugar and cinnamon in a small bowl

  5. Place dough balls in cinnamon-sugar and roll or shake until coated. Place 2 inches apart on ungreased baking sheets.

  6. Bake 8 to 10 minutes, switching racks halfway through.

Hope Gibbs shares a Snickerdoodle recipe


bottom of page