From Lizzie Borden’s Kitchen to the People Behind Ghost Stories with Amy Bruni

Can a handwritten meatloaf recipe from Lizzie Borden turns into a surprisingly deep question: can food be a more honest way to time travel than any EVP session? We sit down with Amy Bruni to follow that thread from haunted houses to historic kitchens, and it gets personal fast. Amy shares how 30 years of paranormal research and TV work on Ghost Hunters and Kindred Spirits shaped her biggest rule: don’t reduce people to the way they died. We dig into why the best investigations start with real history, genealogy, and the small details that made someone’s daily life feel like a life. That same philosophy powers her cookbooks Food to Die For and the new Cuisine to Kill For, where recipes from haunted locations connect to true crime stories and the lived experience behind the legend. We also talk about the modern paranormal media machine: why “demons everywhere” sells, why belief systems make people shut down, and why Amy thinks the scariest thing you can run into might be a living person, not a spirit. Add in motherhood, anxiety, and the pressure of helping families in crisis, and you get a candid look at what respectful paranormal investigation actually demands.