Podcast appearances and mentions of aaron franklin

Why does the Lord speak about light? Dr. Aaron Franklin explores how the early Saints learn to navigate new spiritual experiences through an analysis of the nature of light, truth, and revelation.SHOW NOTES/TRANSCRIPTSEnglish: https://tinyurl.com/podcastDC221ENFrench: https://tinyurl.com/podcastDC221FRGerman: https://tinyurl.com/podcastDC221DEPortuguese: https://tinyurl.com/podcastDC221PTSpanish: https://tinyurl.com/podcastDC221ESYOUTUBEhttps://youtu.be/TkcEqmAvCREALL EPISODES/SHOW NOTESfollowHIM website: https://www.followHIMpodcast.comFREE PDF DOWNLOADS OF followHIM QUOTE BOOKSNew Testament: https://tinyurl.com/PodcastNTBookOld Testament: https://tinyurl.com/PodcastOTBookWEEKLY NEWSLETTERhttps://tinyurl.com/followHIMnewsletterSOCIAL MEDIAInstagram: https://www.instagram.com/followHIMpodcastFacebook: https://www.facebook.com/followhimpodcastTIMECODE00:00 - Part 1 - Dr. Aaron Franklin03:58 Aaron Franklin bio07:54 Come, Follow Me Manual09:54 God is light15:26 Elder Bednar on light21:04 President Hinckley's favorite verse25:28 Background to D&C 4927:10 A Shaker apologist 30:09 Mocking is a tool of the Adversary32:02 The truth, the whole truth, and nothing but the truth34:56 The discovery of x-rays37:47 First principles41:46 Sidney, Parley, Leman, and the Shakers45:49 Dr. Franklin attends a church with rattlesnakes52:19 Background to D&C 5055:00 Too many spiritual manifestations vs. too few59:16 Being led by the Holy Ghost isn't a rare thing1:03:25 - End of Part I - Dr. Aaron FranklinThanks to the followHIM team:Steve & Shannon Sorensen: Cofounder, Executive Producer, SponsorDavid & Verla Sorensen: SponsorsDr. Hank Smith: Co-hostJohn Bytheway: Co-hostDavid Perry: ProducerKyle Nelson: Marketing, SponsorLisa Spice: Client Relations, Editor, Show NotesJamie Neilson: Social Media, Graphic DesignWill Stoughton: Video EditorKrystal Roberts: Translation Team, English & French Transcripts, WebsiteAriel Cuadra: Spanish TranscriptsAmelia Kabwika: Portuguese TranscriptsHeather Barlow: Communications Director"Let Zion in Her Beauty Rise" by Marshall McDonaldhttps://www.marshallmcdonaldmusic.com

Dr. Aaron Franklin explains how observation, reason and faith facilitate revelation and enables the Holy Ghost as a constant companion.SHOW NOTES/TRANSCRIPTSEnglish: https://tinyurl.com/podcastDC221ENFrench: https://tinyurl.com/podcastDC221FRGerman: https://tinyurl.com/podcastDC221DEPortuguese: https://tinyurl.com/podcastDC221PTSpanish: https://tinyurl.com/podcastDC221ESYOUTUBEhttps://youtu.be/HA6BrCLGJloALL EPISODES/SHOW NOTESfollowHIM website: https://www.followHIMpodcast.comFREE PDF DOWNLOADS OF followHIM QUOTE BOOKSNew Testament: https://tinyurl.com/PodcastNTBookOld Testament: https://tinyurl.com/PodcastOTBookWEEKLY NEWSLETTERhttps://tinyurl.com/followHIMnewsletterSOCIAL MEDIAInstagram: https://www.instagram.com/followHIMpodcastFacebook: https://www.facebook.com/followhimpodcastTIMECODE00:00 - Part 2 -  Dr. Aaron Franklin00:56 D&C 50:2-8, 40-46 - reason and love04:28 Where does our job begin and end?08:34 Elder Renlund: Observation, reason, and faith13:20 A constant buffet of information15:55 Recognizing what the game is about21:03 An edifying tone26:16 The responsibility of the listener29:47 The Rashomon Effect32:40 Elder Uchtdorf's “Continue in Patience”36:44 Spiritual connectivity39:35 The revelations of eternity are constantly before us43:47 Tasting light47:17 How Do I Know That I Know50:22 A demonstration of light51:59 Dr. Franklin shares his testimony of the spiritual nature of light57:46 Share with us where you are watching59:59 End of Part 2 - Dr. Aaron FranklinThanks to the followHIM team:Steve & Shannon Sorensen: Cofounder, Executive Producer, SponsorDavid & Verla Sorensen: SponsorsDr. Hank Smith: Co-hostJohn Bytheway: Co-hostDavid Perry: ProducerKyle Nelson: Marketing, SponsorLisa Spice: Client Relations, Editor, Show NotesJamie Neilson: Social Media, Graphic DesignWill Stoughton: Video EditorKrystal Roberts: Translation Team, English & French Transcripts, WebsiteAriel Cuadra: Spanish TranscriptsAmelia Kabwika: Portuguese TranscriptsHeather Barlow: Communications Director"Let Zion in Her Beauty Rise" by Marshall McDonaldhttps://www.marshallmcdonaldmusic.com

Glen Powell, Guy Fieri and Aaron Franklin all have barbecue sauces, and we're going to tell you which one is best. The Dallas Morning News food team also catches up on the latest D-FW stops on "Diners, Drive-ins & Dives" and an easy weekend recipe. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Glen Powell, Guy Fieri and Aaron Franklin all have barbecue sauces, and we're going to tell you which one is best. The Dallas Morning News food team also catches up on the latest D-FW stops on "Diners, Drive-ins & Dives" and an easy weekend recipe. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Click for tickets!   In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin's career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.   For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue.    There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don't miss out on this special night at the Bullock Museum.   Click for tickets!

Austin's food scene has been getting some major attention lately, but Nadia Chaudhury, former Eater Austin editor who's now editing Eater Northeast, has been on the pulse of it for 10 years. In today's episode, she shares her 2025 hopes and dreams for Austin restaurants and chefs, as she and host Nikki DaVaughn predict the next (and former) food trends, the celebrities that will blow up our dining scene, what Aaron Franklin is going to do next, and more.  In this episode, we erroneously implied that Veracruz didn't have a brick-and-mortar restaurant. Thank you to listener Lisa H. for setting us straight! There already is one, in Mueller. We're sorry, and we love you, Veracruz! Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE

For our season finale, we're thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up about why he still gets terrified cooking at events, the community-driven spirit that makes Franklin Barbecue a must-visit, and his Hot Luck Live Food & Music Festival. Aaron supports a number of organizations, but shares the great work of his friend (and friend of the pod) Chef Chris Shepherd and his Southern Smoke Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Aaron Franklin.This episode is brought to you by PepsiCo Foods.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

* Aaron Franklin, Truth Barbecue's Leonard Botello, Netflix BBQ star Sloan Rinaldi and The Pit Room's Michael Sambrooks' weigh in. * Does the pit matter? What spices? Techniques? * Plus a Smokin' Hot Tip on how to make your tailgate party stand out.

Is it best to watch your movie collection in alphabetical order? Should you laugh while you record home videos? What is the REAL difference between a kitchen towel and a bathroom towel? All of these disputes and more, this week recorded LIVE in Austin on the Van Freaks Roadshow! With special guest Aaron Franklin!We are on TikTok and YouTube! Follow us on both @judgejohnhodgmanpod! Follow us on Instagram @judgejohnhodgman.Thanks to reddit user u/westvultures for naming this week's case! To suggest a title for a future episode, keep an eye on the Maximum Fun subreddit at maximumfun.reddit.com! Judge John Hodgman: Road Court! Tickets are on sale NOW! For dates and more information, go to maximumfun.org/events.

* Aaron Franklin, Grant Pinkerton and Leonard Botello talk all about brisket. * From techniques, to wrapping, smoke, meat and their unique techniques, they share insight like no other. * What about the rubs? A dive into some of the best options.

(July 30, 2024 - Hour One)9:14pm - Aaron Franklin from Franklin BBQ.9:35pm - Bill Oakley - Fast Food Expert ReviewerWatch Live Below:FacebookYouTube LiveTwitterThe BBQ Central Show SponsorsWinners Products  Primo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

If you want quality culture here in Texas, the surname Franklin has been shown to be a strong indicator. There’s BBQ pitmaster Aaron Franklin, The Suffers’ frontwoman Kam Franklin, and…native Austinite Sam Franklin. This producer/engineer/songwriter’s been formally doing his solo thing since the mid twenty-teens, and if you check out his streaming numbers on Spotify […] The post Sam Franklin: “Blanket” appeared first on KUT & KUTX Studios -- Podcasts.

One of the most innovative and successful Pitmasters in the world, Aaron Franklin joins John Lopez for a conversation on all things barbecue.  Franklin and Lopez discuss everything from smoke profiles, smoke flow, wood techniques, seasonings and under-appreciated things to put on pits and grills.

Aaron Franklin gives us a personal and super-detailed tour of the entire Franklin Barbecue operation.  See the YouTube version with all of the details HERE: https://www.youtube.com/watch?v=nsOLJ6tfo-4 See everything Franklin Barbecue here: https://franklinbbq.com 900 E 11th St, Austin, TX 78702 Tuesday - Sunday - 11 am to 3 pm (or Sold Out) Pre-order here: https://preorder.franklinbbq.com Goldbelly: https://www.goldbelly.com/restaurants/franklin-barbecue Merch: https://shop.franklinbbq.com Instagram: https://www.toasttab.com/franklinbbq/giftcards Facebook: https://www.facebook.com/franklinbbq Gift Cards: https://www.toasttab.com/franklinbbq/giftcards Franklin Barbecue Pits: https://franklinbbqpits.com

Worth Repeating..."Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain's TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Aaron's new book "Smoke" is available everywhere, including Amazon.www.bbqradionetwork.com www.holsteinmfg.com

The biggest return in wrestling... AARON FRANKLIN returns to run down WWE Survivor Series 2023 with Lew, as they discuss the WWE returns of Randy Orton and CM Punk! Hosted on Acast. See acast.com/privacy for more information.

(October 10, 2023 - Hour Two)10:14 - Coming in for the 2nd hour is one of the most recognized names in BBQ today, Aaron Franklin. Aaron is out promoting his brand of offset BBQ pit that has recently been brought to market. Yes, we have mentioned it on this show for the past few weeks (they sponsor the show) but it is high time the guy in charge of getting these into the consumers hands sits down and talks all about them...from the inside out!10:35pm - Aaron closes the show tonight as we talk about the state of the BBQ restaurant, his other restaurant interests, the books and any other items he has going on as 2023 rapidly comes to a close! It's been a little while since Aaron has been on the show so I am excited to talk with him this evening!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

Legendary BBQ pitmaster Aaron Franklin chats with Trey Elling about FRANKLIN SMOKE: WOOD. FIRE. FOOD. Topics include: Why he decided to complete a "trilogy" with this book (2:20) Turning what you love into a career (3:22) Aaron's willingness to share his "secrets" (4:00) How he has evolved with cooking brisket (7:05) What got him interested in the science of cooking BBQ (9:59) Recalling his restaurant's fire in 2017 (11:45) Why he loves about his for-home Franklin Pits (14:33) Aaron Franklin respects wood, specifically post oak (16:42) Tannins and firewood (19:05) Cutting wood (20:30) Cooking with fire (23:15) Aaron's smoke sensitivities (27:23) Spending less time cutting meat for lunches (29:27) Uptown Sports Club (30:28) Is his next restaurant going to be a taco place? (33:41) The whole Branzino recipe in FRANKLIN SMOKE (38:35) "Hot n' Fast" brisket (39:55) Reverse searing (41:04) Favorite places to grab meat to cook at home (46:14) Austin's current food scene (48:08) How Aaron would cook humanely harvested human (51:20)

In July, I hosted a webinar called "How To Get Past Hollywood Gatekeepers" where I shared my thoughts on creative things you can do now with the strikes happening, as well as what you shouldn't be doing. This episode addresses questions you asked in our Q&A session that we didn't have time to answer. There's lots of great info here, make sure you watch.Show NotesFree Writing Webinar - https://michaeljamin.com/op/webinar-registration/Michael's Online Screenwriting Course - https://michaeljamin.com/courseFree Screenwriting Lesson - https://michaeljamin.com/freeJoin My Watchlist - https://michaeljamin.com/watchlistAutogenerated TranscriptMichael Jamin:You shouldn't. You should not try to work. I mean, you don't go on any guild SAG projects or guild projects, but you could do, if it's a non SAG project, like a student film or something, you can do that. You're not violating anything. You're not getting paid, but you can build your network. Exactly. Or make your own stuff. If you write your own mini scene or movie or whatever and you shoot it on your phone, you're not breaking any strikes. You're not selling it, you're just shooting it. You're listening to screenwriters. Need to hear this with Michael. Hey everybody, welcome back. It's Michael Jamin. I'm here with Phil Hudson and we are going to answer some questions. So as you may or may not know, we host a webinar, a free webinar every three weeks usually, and I try to answer a different topic. And the last topic we did was called How to Get Past Industry Gatekeepers. And we did an exclusive v i P room afterwards where people could ask questions. This is where the questions are coming from, Phil, right?Phil Hudson:No, these are actually the ones from the webinar. We didn'tMichael Jamin:Oh, these are from the webinar. Okay.Phil Hudson:Yeah, because we shifted things up and for people who, dunno, you were spending a lot of time, we were staying on for an hour doing q and a with everybody, and so we just decided to give everyone an opportunity to hop in and get FaceTime with you. It's limited seats of V I P Q and A, and this is for the people who ask questions during the webinar who didn't get their questions answered rightMichael Jamin:Now I'm confused. Okay. Yeah, so to be clear, the webinar is free, but we also did a little bonus thing afterwards that people can buy in so I can answer more questions. So these are questions. I didn't get it. We didn't have time to answer and Phil's going to cue me. What is it? Yeah,Phil Hudson:No, I was going to say we're going to dive in and I think it's just two things. If you want to have a question answered by Michael, there's two ways to get that done and you're very, very open with your time. One is to join the webinar. We typically have one, sometimes two a month depending on the month, and it's a different topic typically every time. But we have a couple that people really like, so we might be focusing on those. But if you can't get your question answered there, the v i P is an opportunity for them to hop in with you and really just spend that time, time you turn your camera on. You ask myMichael Jamin:Question. Well, it's not one-on-one. A small group of people.Phil Hudson:So it's not one-on-one in the sense that you sit there and you get to talk to Michael. You don't have to. It's not, yeah. Thank you for clarifying. Yeah. So yeah, let's dive in. And we've done previous episodes. I've broken these into subjects. So there are a couple key categories. This is heavily weighted towards breaking into Hollywood because that was the topic,Michael Jamin:ButPhil Hudson:I think the craft questions are always good. So starting there, Norville, scs, if a character changes for the better over the course of a story, is there initial likability, something to focus on?Michael Jamin:Well, likability is a complicated thing. Sometimes people, you'll get a note from the studio saying these need to be likable. And that's not the same thing as the audience needs to the characters, which is a different, okay, so Tony Soprano is not a likable person. You don't want to spend 10 minutes with the guy, he might kill you, okay? But the audience likes to watch him because he's interesting. But often you'll get a note from the studio saying, these characters, they're too unlikable. I don't have an answer to that. It depends if you're doing a drama or a comedy, but generally the note you're going to get is these need to be likable characters, especially if you're doing a comedy. We're spending time with them, we're spending a lot of time with them. So even in Cheers, I'm sure one of the notes was Carla's too unlikable, so they probably softened her up so she wasn't, because you're spending time with him, this is your family, I guess. I dunno if that answers the question. It's the best I can do. Well,Phil Hudson:I think the question comes from Save the Cat, which you've admittedly never read and you've never read, but it definitely talks about how your character should do something to make us like them in the first three to five pages because we'll want to root for them and it's a redeeming factor and there's plenty of evidence as to why that's not necessarilyMichael Jamin:Accurate. I don't subscribe to that. I don't subscribe to that. So yeah,Phil Hudson:As good as it gets. You recommended, I read that for a script. I was writing one point. Is that it? Where is that? Not Jack Nicholson.Michael Jamin:Yeah, I mean I love that, but I don't rememberPhil Hudson:Telling you, but he throws the dog down the garbage shoot.Michael Jamin:Oh yeah, it was the first time we seen him. He throws the dog down the garbage shoot.Phil Hudson:It's the opposite of saving the cat.Michael Jamin:And it'sPhil Hudson:A classic, it's incredible film.Michael Jamin:And that's a film, right? So that's not a sitcom. So again, I don't subscribe to this thing. The character has to do something likable. What is that? I mean, I think they have to do something interesting. Engaging and throwing a dog on a shoot is kind of interesting for sure. SoPhil Hudson:Yeah, what kind of person would do that? Use his questions. Jackie Smite. What if you have a script for a very specific franchise? Is it simply foolish if you are an inexperienced or is it a bad idea in general?Michael Jamin:Bad idea in general. And it's foolish. You got 'em both write. You can't write for a franchise. You don't own the ip, it's not yours, let it go. You don't write a Marvel movie, don't write a Disney movie with the princesses. It's not yours, so let it go. Don't write anything with a franchise.Phil Hudson:This is a very common one. I mean, most people have an idea for a story and it's based off of existing ip. I remember talking to a friend in 2008, a couple months after I really started studying screenwriting. She's like, oh, I have this enemy franchise. I want to adapt for tv. And I was like, okay, I don't think you could do that. And yeah,Michael Jamin:Reach out to, if you get the rights from them, then do it, but you don't have the rights, so don't do it.Phil Hudson:And that is a process and we'll probably circle back on that because there's a question about attorneys, which we'll get to in a minute.Michael Jamin:Oh, okay.Phil Hudson:Cliff Johnson ii. I write drama features to half hour comedy and also differing genres. Is it limiting to spread myself thin or should I keep building a diverse portfolio?Michael Jamin:You don't need a diverse portfolio. I'd say specialize in whatever it is you enjoy the most. Focus on that, get really good at it, and then market yourself as the best damn thriller writer there is. Or the best broad comedy writer there is. You don't need a broad portfolio. You need to have a specific portfolio that really showcases your excellence in this one area.Phil Hudson:Yeah. You've given advice as well in the past that let's say you're a sitcom writer, well get really good at writing half hour single camera sitcoms that do multi, then do animated. So you stay in that genre, but you can build a portfolio within that genre to show your base. But it's different than writing violent westerns and Taylor Sheridan style.Michael Jamin:Yes. Right. I'm glad you pointed at that. So if you want to be a comedy writer, you might want a Yes. A broad you should have, should have a grounded single camera comedy, but it's all comedy. Yeah.Phil Hudson:Yeah. Awesome. Andrew James jokes, do you see everything from a certain comedic viewpoint when thinking of content or writing a script,Michael Jamin:A certain comedic viewpoint? I don't remember. Not sure what that means. There's things that strike me as funny. I'm not sure if I have. I thinkPhil Hudson:For me, I think I understand this question, but I don't want to interrupt you if you have something.Michael Jamin:No, what do you think?Phil Hudson:I think what's being asked is when I was told once that I have a particular view of the world and it often is a comical view of the world. I look at the ridiculousness of bureaucracy or rules and rather than get upset, I just make fun of them or I find ways to poke holes at them. To me it's really that question. Do you have that point of view to say, this is my Mike. Judge has, I would say, has a really clear point of view and the way he does his things. Do you look at things through a certain lens?Michael Jamin:I don't know if I do. I mean, I'm sure I have a voice. I'm always interested, I guess how do I like finding things, thinking of things that are funny, but I'm not sure if I have a specific I tact that I take, sorry, I can't help them more. I got to think about that more. Do I have a point of view? I tend to think silly and stupid, but I think I'm smart. I mean, I went to college and everything, but I don't think I'm dumb, but I think my voice is sometimes of a dumb person.Phil Hudson:When I think of your voice, I think of a lot of the things you share about the way you kid with your daughters,Michael Jamin:The way I kid with my daughters.Phil Hudson:Yeah, just like you've done a couple of social media posts where you're like, it's like dad jokes, but at a different level. It's an elevated dad joke almost.Michael Jamin:Well, I'm their dad.Phil Hudson:I know, but it's like dad jokes very punny. And then yours is one step further and you've done several of these quick bites on social media that are related to your conversations with your daughters. To me, that's Michael Jamin and Comedy.Michael Jamin:Oh yeah. I love having fun with my kids. They're so funny. Yeah.Phil Hudson:Cool. And then Phyllis Hill, Phyllis was pretty active, so we got a bunch of questions from her, but they were very good. I sorted through a bunch of 'em. And this is a little bit tied to something I know we've talked about before and I just thought it was good to put on the podcast. Have streaming platforms changed story structure, the same story structure that might've been used back during the day of network TV shows?Michael Jamin:Great question. Not in a hugely significant way. The biggest thing is probably, well, there's no commercial breaks, but so what? We still break the story still the same. We just don't go to commercial. But when we break it on the whiteboard, same thing. It doesn't matter. The only difference is streamers sometimes want you to have serialized stories. So the end, they want to end on a pregnant moment where, so it's continued. So the next story picks up where the last one ended. That's sometimes what they want so that you binge, but that's kind of easy. Often you can, if you go back and watch Weeds, the show Weeds, they did that really well see, they tell a full story and then at the end the story's over. They just do a weird little thing at the end of that story. And then that story would be the beginning. That beat would be the beginning of the next story. So it's super easy in terms of breaking it. It actually makes it kind of easy. It doesn't make, it's the same kind of storytelling. You're just adding one more beat at the end.Phil Hudson:Yeah, that's awesome. I think that's a very concise answer, Michael.Michael Jamin:I get paid by Word.Phil Hudson:I love that. I was going to say Charles Duma is Alexander Duma. I don't know who Charlie Duma is, but he's probably Alexander Dumas's cousin twice divorced. Some questions about your course which come up because during the webinar you're often, one of the things, people have a chance to win your course, you get lifetime access to the course. One person wins every time, but also you give a discount to the course.Michael Jamin:Yeah, if you're listening to this, come to these free webinars that I div, we give a good discount to anyone who attendsPhil Hudson:And that opens registration for that block of enrollment. Leonard h wanted to know, will the course do anything for someone working on documentaries?Michael Jamin:Yeah, I don't know. I mean personally I think yes, but I'm not a documentary filmmaker, but I have watched documentary films where I thought this would've been better if they went through my course. They would've dove into the emotional moments that I feel. But having never made a documentary, what the hell do I know? But I have watched documentaries where I thought this was good, but it wasn't great. It didn't really move me emotionally or I should. I think that's when documentaries really work is when or anything works when you finish watching it and you're still thinking about it, you're still feeling it the next day. So I don't want to promise, but I would think it would help. ButPhil Hudson:I have taken a documentary film class as part of my film school stuff. It's honestly one of the better classes I took. It was taught by a guy named Hank who was a Sundance fellow in the documentary labs and he done multiple documentaries. That's literally, he teaches and then he and his wife shoot documentaries and manage those tons of stuff in South by Southwest, the film fest, Sundance Film Festival, all that stuff. And absolutely story structure is a very vital part of that. And you get into the cinema verte and how you're doing your documentary and the influence of structure and story, but the story structure had to be there, or no one wants to watch what you're doing,Michael Jamin:Nobody cares. So the hard part is you can't invent that. You have to hopefully capture that and then know, oh, I captured this moment. This would be a good first act break.Phil Hudson:But they're scripted there. They're scripted. You need to understand what things you need to get, what beats you want to get as you tell the story. And then it evolves out of that. You often are surprised by what you get, but then there's the paper edit you do when you go into editing where you have transcripts of all the footage and you're looking for things. And it was a little bit uncomfortable for me then and still is now. He even encouraged that it's your job to tell the best version of that story as you can. And there is no such thing as cinema verite, truth of the camera, right? Truth of the lens. You can't because the moment you're there observing it, it changes. And that's a law of physics. You observe an Adam behaves different. And so he says at the end of the day, let's say that you filmed something out of order and there's a clip that you shot two months from now, but it helps tell the story that you need to tell. He had no problem rearranging things or cutting people out of order to get the story that he needed at the end of it.Michael Jamin:So your point is the story, our course would help. That'sPhil Hudson:Your point. Absolutely. Yeah, I absolutely would help.Michael Jamin:Alright,Phil Hudson:There you go. There you go. A couple of questions from Phyllis. Please compare your class to screenwriting classes like the ones offered on Masterclass.Michael Jamin:Well, again, I haven't gone through all the ones in Masterclass. I've watched a few videos of some of the speakers. I don't know, I mean I didn't watch all of it. I don't know. I really can't say having not watched all of it. I think mine is, I would expect mine is a little more hands-on in the sense that I'm teaching you literally how we break a story in the room. I don't fill you with a lot of terms that we don't use, but Phil, have you gone through Masterclass? Yeah. Maybe you'll know better than I do.Phil Hudson:Active subscriber to Masterclass for a long time and most of them I can't get through on Masterclass including, and look, I think Aaron Sorkin's one of the most prolific author writers of our time and I love everything he puts out. ButMichael Jamin:Yeah, he's Shakespeare. He's the Shakespeare of our time.Phil Hudson:Couldn't get through it, couldn't get through his course,Michael Jamin:Couldn't get throughPhil Hudson:It. No, a lot of, and actually I can tell you this because in my agency we have a client who is getting their own masterclass right now. So I've got a little view through the window of what that platform is. And I'm not saying all platforms are like this and I don't want to be saying anything disparaging against Masterclass. I really enjoy masterclass, but the amount of content they shoot versus what you get, it's like 20% of what that person did and they're not editing it. So Masterclass does this stuff, they're in Sorkin and then what you get on the back end of that or Shonda Rogers or whoever, you get to the end of that and it's like 20% of what they talked about. It's good, but it's not the meat. It's not the meat of what you want.Michael Jamin:I've watched some, not theirs, but I felt, and I love masterclass too, I felt you got a taste of everything. You can really learn a lot about cars and cooking and it's a really great, but I felt like from what I watched, it didn't go deep enough. That's not what it is. It's a sampling. And I thought it was interesting but not helpful for some of the ones I saw. Interesting but not helpful.Phil Hudson:The most practical one was Aaron Franklin's barbecue cooking class. And I put that one to good use with my smoker because it is very much, here's how you do it, here's how you tip things, here's how you wrap meat. It's just actionable. SoMichael Jamin:If I ate meat, I'd come over and make me a nice smoked dinner, but I don't,Phil Hudson:You'd be very happy.Michael Jamin:I'd probably start sweating.Phil Hudson:I'll meat sweats. Yeah, I'll make you some nice broccolini. How about that?Michael Jamin:Yeah, that'd be nice.Phil Hudson:Alright, and then just another question from Phyllis, and I think this is more broad about you and what you're doing for people online in the webinars with the course, everything. What is your motivation to offer this assistance other than money?Michael Jamin:Oh, well, when I broke into the business, this is back in the nineties, this was before the internet and I was living in New York. I knew nothing about the industry. I knew nothing. I knew no one, how would I know anything? So I just got in my car and I drove to LA thinking well get close. But now because the internet, social media, you can talk to people like me and get so much information for free and what a gift. And so I know people say it's impossible to break into Hollywood. Yeah, yes, it's hard, but it's even harder if you don't even know where to begin if you don't have these resources. But now I started building my social media profile back a little over two years ago as a way of building my platform so that I have a book that's coming out so that I could platform my agents has platform drives acquisition. I need a following to sell my book to perform and do all these things that I wanted to do. And so the way to build this platform was by just talking about what I know and giving 90% of it away for free. The other 10% is in this course that we have and that'sPhil Hudson:It. I a call from Michael and I was doing runs for Tacoma FD like season two or something. And you called me and you're like, Hey man, can you come over? I want run some stuff by you. I know many people know this, but some people don't. I know you through working at a digital marketing agency where I assisted your wife's e-commerce website and just worked for her for a couple of years doing whatever I could to take care of her. She'd been ripped off by the sales guy who sold her some stuff that we couldn't do and I had no idea who you were or what you guys did. And then one day you were going to join and it kind of put it together and you guys were just very kind and have always been kind to share your knowledge with me, but well,Michael Jamin:You started it. You started it by being kind first. Let's be clear.Phil Hudson:It was the right thing to do, right? It's a principle thing, which is very important. And at the end of the day, you called me over because I have that experience, that skillset, and we just had a sit down in your garage and you broke your Adirondack chair and then you told me that it wasMichael Jamin:Already broken. Broken, it was already broken,Phil Hudson:Was a big guy. I was sweating that once. I had to buy you a director's chair to replaceMichael Jamin:It.Phil Hudson:But anyway, we talked about this, what do you need to do? And I was like, finally, because I've been begging you for years to do this course and to put your stuff out there just because the private email lessons and the conversations we had were so incredibly valuable to me. And I was in flu school at the time and getting more value out of an email you'd send me over a weekend than I was getting in a week of lectures at that school.This is how you do what you need to do to sell your book and here's how you give. And the mantra of any good digital marketing platform is give, give, give, right, give, give, give. And there's an ask. There's always a right for an ask in there as well, because you are giving, and we talked about the course and you were very clear, I don't want to, you feel sleazy selling things. You don't want to do that you're, you're a writer, you're not a guy who does this. You're not pretending to be the answer to all things. And I said, but people will value what you have and they have to pay for it to value it. So I'm the one who pushed it. I'm the one who pushed the price and you've reduced the price over and over again because you just want to make sure that it's getting as many people as it can.You do, A lot of people don't know this. You offer basically free financing through yourself. People can sign up for the course on a three month plan, a six month plan, or pay in full and you don't bill 'em any interest. And there are plenty of ways for us to get interest off of people or get people to pay interest and that's just from my perspective, it's 100% honestly. How can I serve as many people as possible so that I can get this passion project of my book speaking as you to as many people as I can.Michael Jamin:Yeah, there you go. You answered it. Well, Phil, I think you said it better than I did.Phil Hudson:I'm growing long-winded in my as I wax old.Michael Jamin:Wax old.Phil Hudson:Yeah. Alright, cool. Now to the meat of the episode for the webinar was about breaking in and so there's some really good stuff here and so I know we'll be quick on some of this, but if you want, this full webinar broadcast is available for purchase as well on your website. It's like 29 bucks and it's lifetime access and they can watch the whole episode of this webinar.Michael Jamin:Yeah, go get it.Phil Hudson:Yeah, but Valerie Taylor, so once the script is done, what does it mean to build the mountain? What does the work have to do? And that's reference to a podcast episode we did recently that a lot of people really liked, which is Build Your Mountain.Michael Jamin:There are people doing this. I didn't come up with this idea. There are people on social media, content creators who are just putting their out there and because it's really good they're building a following. I dunno if that was their intention in the beginning, but that's what they've done. One I always mention is Sarah Cooper, I wish she would do my podcast. So have you reachedPhil Hudson:Interesting?Michael Jamin:I tagged her on something, but she's busy. She's busy, but I'm a huge fan of hers. So she's this vicious woman, young actress who as far as I can tell she couldn't get arrested in New York City. She just started during the pandemic posting kind of funny lip syncs of Donald Trump, but she wasn't just lip-syncing, was plusing it. She was adding her own comedy to it and her own reactions and it was really, she was great and she's just doing this and she wants to be an actor and a writer, but she's doing this and she was so great at it. She built a giant following and because this following people discovered her and because of that she gets, I think she got a Netflix special. She got a pilot out of it and where the pilot, she can write her own stuff now. I think some of the projects never went to air, but she sold it. She made a name for herself and she will continue making a name for herself because she built it first. She wasn't begging people for opportunities. It's the other way around. She started doing it and then because she was so good at it, people came after her. People started begging her.And you don't have to, and I think maybe Phil, we might even do a whole, I may save some of this information from our next webinar. I want talk. Yeah, I'm going to save, but I have more thoughts to this I I'll put in our next free webinar. Write. Write. Yeah.Phil Hudson:Can't wait. Oh, by the way, Michael puts a month worth of effort into writing every webinar. I see the revisions and I'm always like, Michael, I need this so I can make the workbook. Michael, I need this. And he's still editing. So Hayden, Sears, earlier you said to bring more to the table of an agency than a script. What else should I bring to the table?Michael Jamin:You could do what I just said with Sarah Cooper. She brought a huge following. She brought, you could bring talent, you could bring a movie that you launched, finance that you did yourself at Sundance that got accolades and now you're this hot new director or writer or whatever. That's bringing more to the table than saying, Hey, pick me. You're doing it already. You are already doing it. You're proving that you know how to do it. And people don't do it because it's work or they think it's too expensive. But I have to say, it's not the money that's holding you back. The money. You can raise $10,000 or $15,000. I know it's not nothing but it. We're not talking about a million dollars, we're talking about 10,000. You can raise it on a Kickstarter, you can raise it on a bake sale and you can shoot the damn thing on your phone and you can edit it on your phone.You just need good sound. That's what I recommend. But you don't need great locations. You can shoot the thing one, I always mention this, Phil is the whale, the movie The Whale, which is based on a play that was shot in an apartment. So don't tell me you need to have great locations to make something amazing. It was shot in a dumpy apartment and one of the most, it was a beautiful story. Beautiful. It was all because the writing, the writing was excellent and because the writing was X, it was able to attract great actors and the acting rose to the writing. If the writing was no good, who cares what the acting is?Phil Hudson:Yep. Cynthia always said that in our classes with Jill, your interacting classes, the writers put it on the page. Everything in actor needs to know is on the page. That's where the performance comes from.Michael Jamin:If it's a good script, yeah.Phil Hudson:Awesome. The cinema magician with the strike going on from both the writers and the actors now it feels like it wouldn't be fair trying to come get work this moment. How can I try to try for work and support the union?Michael Jamin:You shouldn't. You should not try to work. I mean, you don't go on any guild sag projects or guild projects, but you could do, if it's a non sag project, like a student film or something, you can do that. You're not violating anything. You're not getting paid. SoPhil Hudson:Build your network.Michael Jamin:Build your network. Exactly. Or make your own stuff. If you write your own mini scene or movie or whatever and you shoot it on your phone, you're not breaking any strikes. You're not selling it. You're just shooting it.Phil Hudson:Yep. Awesome. Love Leanne. Who is a member of your course, how should we speak to writers and other filmmakers on the picket lines? I've seen others not doing it very well and I'm kind of afraid to speak.Michael Jamin:Oh, well that's hard. I mean, all you got to do is don't act like you want something from them. Just act like you want to learn from them. Hey, tell me about your story. Tell me how did you start? How did you break in? What kind of shows do you like to write? What inspires you? Pretend like they're a guest on your radio show or your podcast. Interview them. We don't want anything from them. You're just curious to get their story. People will talk.Phil Hudson:Yeah, they definitely will. And when I've gone out and done picketing, it's really interesting. I don't talk to people, I'm just, who are you? Tell me about you. What are you doing here? Why are you here? What are you doing out on the picket line? Cool. Are you in industry? Breaking in the industry? Oh great. Oh, cool. You worked on that show. I love that show. Awesome. And then they ask you questions too, because walking in circles for hoursMichael Jamin:And you're a human being and they're going to make conversation. The conversation will eventually turn around to you and then you can talk about yourself.Phil Hudson:Have you noticed the people who put up their YouTube channel and stuff on flyers on the poles and stuff in the corners?Michael Jamin:No. I have not seen that. I have promoting their own channel.Phil Hudson:It feels a little skeezy to me. Personal. I'mMichael Jamin:Not. The problem is no one's looking at him anyway, so Yeah.Phil Hudson:Yeah, you haven't noticed. And when I see 'em, I'm just like, ah, man's. I don't know. That's the way to do that. You're basically saying, look at me. Look at me. Instead of being there, walking on the picket lines, talking to people and putting in effort to fight for the same things they're fightingMichael Jamin:For. Yeah. You don't have to promote yourself.Phil Hudson:Alright, Norville, scss. Does the strike lead to an increasing demand for scripts?Michael Jamin:Well, when the strike is over, there will be, everyone will flood the market with their scripts and that's just the way it is. SoPhil Hudson:Yeah. Demand, but also supply because all of these writers have time to write.Michael Jamin:Yeah, right.Phil Hudson:Antonia, Roman. Hey, Michael, met you yesterday on the picket. I appreciate your insight. How many script feedback reads should someone actually pay for? Sometimes the feedbacks contradict each other.Michael Jamin:Thanks. Oh, Phil, IPhil Hudson:Know.Michael Jamin:Here we go.Phil Hudson:My purpose. Yeah,Michael Jamin:Many. If you're paying in one of these services and maybe it's like 150 bucks for one of these services, you're going to get who you get who's reading the script other than it's someone who works at the service, they don't know more than you do. They just work there and they're making whatever, 20 bucks an hour or maybe less to read script after script. What's their qualifications beats the hell out of me. Other than the fact that they're working there and they're not industry deciders. They're not like they don't have jobs in SC screenwriting. If they did, they would be doing that. So a service, I'd pay nothing, because that's why you're going to get contradictory feedback. What do they know? They don't know more than you. If you can find a writer with experience, and there are writers who will do this as a freelance thing, check out their credits, go on their I M D B, what have they written? Ask to see their work. What have they read their work? Do you like their work? And if you do, then yes, then your feedback could be valuable. But I would never go through a service.Phil Hudson:Yep. We did talk about this where I sent Michael, I paid for feedback from some of these services on your behalf, listener to the podcast. And then I shared the emails back and forth from them, the reviews as well as when I questioned the validity of the feedback I received from them. I sent Michael those. And I think the feedback from the service was way more infuriatingMichael Jamin:Than the Yeah, it just made you mad. It made you feel like you got ripped off. Hey, it's Michael Jamin. If you like my videos and you want me to email them to you for free, join my watch list. Every Friday I send out my top three videos. These are for writers, actors, creativeTypes. You can unsubscribe whenever you want. I'm not going to spam you and it's absolutely free. Just go to michaeljamin.com/watchlist.Phil Hudson:Awesome. Ruth W should emerging rider approach breaking in differently than before, given the strike, are there any new approaches that should be considered? Thanks?Michael Jamin:I don't think, wait for the strike to end before you think about breaking in, but the landscape has changed so much with social media that you don't need anyone's permission. I just talked about this. You don't need anyone's permission to write and build up your brand. I'm not doing it. I'm not waiting for anyone's permission. I don't know why anybody else would. I have a good podcast guest this week? Well, I dunno when you're going to hear this Mike Sacks, go listen to him. See, he's an author and he talks about that himself. He has sold books to publishers and he's also indie published it himself and he makes a really strong case for just doing it yourself. And he's done both. And he's an editor at Vanity Fair. So the guy knows how to write.Phil Hudson:Yeah, yeah. Also, definitely don't try breaking him right now. They're very clear rules that the writer's guilds come out and said, if you even have meetings with producers, that is an act of crossing a picket line.Michael Jamin:No, I'm not talking to my agent, I'm not talking to producers. I'm not doing any of this. YouPhil Hudson:Mean they will literally forbid you from joining the guild. So any short term win now is basically a nail in the coffin of your career later and as it should be, Susan Mark, when you get the low paying non-union screenwriting gigs over and over, how do you move from that into network shows with four question marks?Michael Jamin:The fact that you're getting these jobs to begin with are great, even if they're non-union. So good for you. I mean, this is where if these movies are doing or shows are doing well and if they're well received and if they're written well, and this is what you show to an agent and you say, here's my body of work and here's a movie I did that it cost 10,000 to make, and the return on it was a hundred thousand. That's impressive. So that's how you can parlay that into bigger opportunities. But the problem is, if you're doing this work and the work isn't coming out good, it still has to be good. It has to be good. And people have, it has to have be one or the other critically well-received or makes a lot of money. It has to be a financial success. One or both. One or the other or both.Phil Hudson:Awesome. Roxanna Black Sea. How do you get over feeling guilty asking a friend or a mentor for a referral and how do you know you're ready and not wasting their time? This is a good one. I might as well wrote this, Michael.Michael Jamin:Well, if you have a friend who's in the industry, I dunno if they're in the industry or not, but you only have one chance to impress them. And if you give them something that's not great, it's a big ask. Hey, sit down and read this. It's going to take them an hour and a half or whatever. And if it's not great, they're not going to want to do it again. They'll do a favor once, but they won't do it again. So there's that. The get over the guilt. Well, if you've giving them a giant gift, you shouldn't feel guilty If it's giving 'em a piece of shit, well, you're going to feel guilty, but you just need to know what it is you're giving them.Phil Hudson:That takes a lot of introspection and a lot of self-analysis. I would also say it takes a lot of practice and study of existing high quality works to compare yourself.Michael Jamin:Yeah, high quality. That's the thing, Phil, if you're watching some crappy TV show and you go, well, I can write a crappy TV show that's not the barPhil Hudson:Crap. Plus one that's been around for since the a o l days crap plus one is I can do one better than that. It's not good enough. Yeah,Michael Jamin:Not good enough.Phil Hudson:Alright, Ruth w again, if you know an established riders working on a new project that you have happen to have particular rare knowledge on, is it appropriate to contact that rider even to work for free? And then there's a follow-up to this.Michael Jamin:Well, if they're on a show and you have particular knowledge, they're not going to let you work for free. You can't work for free. But you can share your knowledge and I don't know, it always, you can share your knowledge, but no one's, you're not allowed to work for free. So I don't know what if they're going to offer you a job or not,Phil Hudson:But is it okay to reach out to them?Michael Jamin:Why not? What's the harm? Yeah.Phil Hudson:I think the benefit of that is you are going in to say, Hey, I saw you're doing this. I happen to be a subject matter expert on that. Anything you want to ask me, I'm happy to go over with you and bring out any insights you want. You are now serving that person. You're not coming in and say, give me a job, give me a job. And you might hop on a zoom with them and have an intro. Now you've got a foot in the door to have an extended conversation as someone, and you've provided value to that person.Michael Jamin:Right. Then you're right. You're not asking for anything in return, but people tend to give things back when people give first.Phil Hudson:Yep. And the follow up question, is it okay to contact an agent to get the contact information for that rider that you would like to help for free?Michael Jamin:So you don't know this person. Yeah, you, the agent's not going to do anything with it. I would doubt they're going to do anything with it. You could reach out to them on LinkedIn, maybe you could tweet that.Phil Hudson:This might be a good time to slide into the dms. Right. And because you're not asking, you're providing valueMichael Jamin:AndPhil Hudson:Expect them not to reply.Michael Jamin:Right. Expect 'em not to reply. And it's because you, maybe they get too many solicitations or maybe it's just they find it weird. It's worth a shot.Phil Hudson:It also might just be that they don't have time to look at their social media, which is very real. Don't read into it. Just shoot your shot. Move on.Michael Jamin:Yeah, right. Don't wait. Don't hold your breath. Shoot your shot and keep shooting your shot. Keep working on yourself. Yep.Phil Hudson:Genova, is there anything we need to be wary of when approaching smaller agencies with our scripts so we don't get screwed?Michael Jamin:Well, the agencies, first of all, don't approach any agency that's going to charge you for to represent you. That's no legit agents work on commission. Now the big ones are not going to represent you. You have to reach out to smaller ones who are soliciting clients. I wouldn't expect an agent to, I wouldn't expect them to rip you off. That's not what they do. They're going to represent you and try to sell you. The agents are not producers, they're not screenwriters. So to me it's safe. But again, I don't give legal advice if you have to do what's comfortable for you personally, I don't worry about that. That's not something I worry about.Phil Hudson:And you started at a smaller agency that some could say screwed you, but I don't know that you see it that way, right? Because you got hip pocketed basically as a baby writer.Michael Jamin:They didn't screw me, they just didn't do anything.Phil Hudson:That's saying they didn't screw you. But some people might say they screwed you because they didn't do anything.Michael Jamin:Oh yeah. But they didn't steal anything from me. They just didn't help my career any.Phil Hudson:Yeah, and we talked about that in some of the early podcasts. If you want to go back and listen to those. I think it was the agents and manager episode is like episode five or something.Michael Jamin:SoPhil Hudson:95 something episodes ago. It'sMichael Jamin:Great. Yeah. You remember this stuff.Phil Hudson:Shem L. Do you think New York and LA are still the places to make it?Michael Jamin:No. I think LA is the place to make it. Take New York off the list. Where is Hollywood? This is a trivia question. Find it on the map. Hint, it's in Los Angeles. I understand that some television production or film production is done in New York. Some Where's the writing done? The writing's done in la. Same thing with Georgia or New Mexico. Sometimes they shoot things there for tax breaks, but the writing is almost always done in LA and even if some writing is done in these smaller cities, okay, fine, maybe you'll get incredibly lucky, but you're not going to be able to sustain a career there. The career's here, that's how I feel.Phil Hudson:All right. And Jill Hargrave. I'm a senior writer, 76 years old, transition from decades as a documentary producer to screenwriter. I have an agent and I'm in the news division with the W G A East. Any advice on how to get read by execs?Michael Jamin:I'm looking for, so she's a news writer.Phil Hudson:Sounds like she's a writer in the news division for the W G A East. She has decades of experience being a producer in documentary film. She has an agent advice on how to get executives to read your stuff.Michael Jamin:Sorry. Yeah, so you're in the same boat as everyone else. I don't think you got a leg up. You sound like you're very competent news producer, but you might as well be an orthodontist. It's a different kind of writing, but shePhil Hudson:Has an agent.Michael Jamin:Ask your agent. I suspect your agent's not going to give a crap. Your agent is able to get you news jobs. That's what you are and that's what you bring value to them. But they're not interested in you starting your career over from zero. My friend Rob Cohen talked about this in one of our podcasts. He was a very successful sitcom writer, wrote on a bunch of shows including The Simpsons, including Just Shoot Me where I was on maybe 20 or so years into his career as a TV writer, very successful TV writer. I ran into him and he's like, I want to be a director now. I want to direct TV and film. I thought, well, how are you going to do that? He goes, I don't know, but I'm going to make it happen. I said, well, is your agent helping you at all?No, the agent's not going to help me one bit, even though he's a successful TV writer because it's a different thing. It's directing. They don't want to sell 'em as that. They can sell 'em as a TV writer, but not as a director. So unfortunately, you're going to have to start over. You milk whatever context you have. Maybe your agent can set you up with a referral with another agent at their agency that they should be able to do. But at the end of the day, you unfortunately have to make your career. They're not going to make your career for youPhil Hudson:If they have an agent because they have some screenplay sample that they've submitted. My guess would be that that's when your agent would show those. When we're not on a strike, they'd take your samples and try to sell those things to people that get you staffed and they're going to do that job for you. But it sounds like through the question that you're right, Michael, that's not a writing agent in this space. It's documented or a new set,Michael Jamin:But talk to them, maybe get some tips. I mean, again, I've tried to do the same thing myself. My agents, I have big agents and manager. They don't give a crap unless I can make money for them today in my field. They don't really care.Phil Hudson:Yeah. Awesome. Ruth w this is miscellaneous. I've got three more questions here. Excuse me for, is there any value in getting an entertainment lawyer? Does this confer any legitimacy when trying to get people to read your script? Or is it just a waste of money and Yeah, there's some follow-up to this. We'll get to that.Michael Jamin:So no, an entertainment attorney is the best money I spend. My attorney takes 5% of all the deals that I make and they help negotiate these deals. Money well spent, but it's only when I'm negotiating a deal, that's when they get paid. They get a commission. I would never pay an entertainment attorney upfront. It doesn't help you make a deal. It doesn't help you look more important. You're just going to pay them a lot of money out of pocket for no reason. Attorneys are there to help you negotiate the deal and read the fine print so you don't get screwed. That's what they help you do, but you don't pay one upfront for any. As far as I know, I would never pay one upfront.Phil Hudson:I've had two in my career and the first one didn't do a lot. This one, and we worked with him on some stuff today, actually. You and I were going over some tree mark stuff with him. But anyway, he is great and he comes at it from the perspective of that, which is, my job is to protect you and I can be the bad guy. I can go fight the fight for you to get you what you want. And you can say, Hey man, that's just what my lawyer does. You're going to have to take that up with my attorney. And we talked in the podcast about this recent experience I had where he wrote this contract and the guy signed it and he ended up protecting my butt because he put a clause in that said nothing was executable until it was paid. Money was delivered.And so because this guy never exchanged money, he only talked about exchanging money. I'm not obligated to do anything for this guy. And had I walked into that, I probably would've just signed something and not had the foresight to have that. He also had it paid in steps. So above and beyond the WJ minimums, he structured it. So I'd get paid more money upfront like you want money in your pocket? And he deals with Sony and major country musicians. He's a real proper entertainment attorney. Incredibly valuable. And it looks like he answered honestly the question, what's the difference between an agent who's going to get 10%? What's a lawyer do? What's the difference? And the answer is the agent basically books the deal. The attorney gets you the most money they can out of that deal,Michael Jamin:And the agent's not going to read the contract. They don't read contract. They're not lawyers. They don't deal with that. So you need an attorney.Phil Hudson:Love it. Goddard Fin, any insight on getting a preliminary budget done by someone or a company like Mike Binder's, budget company? I'm assuming is this for an indie project?Michael Jamin:I never heard of that and I wouldn't know.Phil Hudson:Or it's a preliminary budget on a script.Michael Jamin:I thought he was an actor. Michael Binder. I thought he was an actor. I don't even know. I've never even heard of this, so I can't even answer.Phil Hudson:My feeling is, from what I understand from this question is there's zero value added to your script when you go to pitch your story by telling them, this is the budget I got for thisMichael Jamin:For somebody. No, they'll tell you the budget if that's what that is. It's interesting. Yeah. I thought maybe this is for indies. No, when you saw the MoVI, they'll tell you what the budget is. It is their money. You don't tell them what the budget is. They tell you.Phil Hudson:And the answer is in the indie film, if it is, that is you're going to scrounge with every dollar you can get, and then you're going to make what you can with the budget you got. And that's what a line producer does for you. And they basically manage the contracts and make sure your people get paid. And you don't go over budget and you can finish your project and they'll tell you, Hey, you can't do that. You don't have the money to do that.Michael Jamin:Right.Phil Hudson:Cool. Ruth w with another, one of the reasons I am reticent to fill my own stuff is because I don't have any money to pay actors. Is it okay to ask them to work for free?Michael Jamin:You can often, actors will do this just to have tape so that they can submit themselves. But the work has to be good. You're not going to, the better the script is, the easier it is to attract actors and better actors. And if it's a great script, they'll fall over themselves for to do this. So you ask them to do it for free. Definitely. You don't want to abuse them. You want to make sure, buy them pizza, buy them lunch, make sure there's water on set. Take care of them. That's the least you can do.Phil Hudson:Yeah. And people will absolutely do that. There's also, if you're a student, you can also look into sag, SAG after student agreements, which probably you might even still be able to do that during the strike. It's not really a paid project, but they have agreements that you can work with SAG qualified actors and you have to abide by those terms if they are a SAG actor. But you can get them in your projects I did in film school.Michael Jamin:Right. Okay.Phil Hudson:Last question. As a showrunner, do you direct episodes two or just focus on running the showMichael Jamin:As a showrunner? I have, but I'm not in animation. I direct the actors for sure to get the performances out of them. But in live action, I've only directed one. That's not my job. But my job is to be on set and to make sure I'm getting the shots that I want and to get the performances that I want. Ultimately in film, I'm sorry, tv, the director works for the showrunner. So on tv, the showrunner's in charge, in film the other way around, it's the director's in charge. The writer is nothing. So does that answer your question? I think it does. Yeah.Phil Hudson:I think it just for you specifically, what do you do? But I do know showrunners who do direct on Taco fd. Yeah, Kevin. Kevin and Steve. They split 'em up and they direct certain episodes. They also,Michael Jamin:Those guys are tireless.Phil Hudson:Tireless. Yeah. I dunno how they do. I toured with them for a press tour and I was exhausted and they were just still going and happy to go. And I get emails from 'em at two, three in the morning and they're just going, ohMichael Jamin:God.Phil Hudson:Oh God. But that's how they made their career. I mean, this just ties it all together for Michael. Make it happen. Put in the effort. Those guys made their own things happen. They have shows their names and you know 'em because they put in the work. Had they not done that, they wouldn't be anywhere.Michael Jamin:Yeah.Phil Hudson:Cool. Michael, anything else you want to add?Michael Jamin:That's it. We did it, Phil. Yeah, we did it.Phil Hudson:So things people need to know. Michael, you got tons of free stuff. You talked about free samples of work, of writing.Michael Jamin:Yeah, I do free work too. I do free work here. We got a lot of free stuff we give away anyway on my website. If you go to michaeljamin.com, you can get sample scripts that I've written. You can get a free lesson that I've planned about story. You can sign up for my free webinars, which are every three weeks, which Phil helps me out with. You can come see me tour on one of my book drops, a paper orchestra. You can sign up for all of that and much, much more. And also, of course we have a course but that you got to pay for. But you know what it's worth. Every penny.Phil Hudson:Yeah, that's right. And again, get a discount when you come to the webinar.Michael Jamin:Nice. Nice discount. Don't tell anyone.Phil Hudson:And you could win a free access.Michael Jamin:Oh, you can win it. Yeah, you can win it.Phil Hudson:Yeah. Yeah. Awesome. Michael, thank you so much. Oh,Michael Jamin:And my newsletter. Phil, you can get on my free newsletter. I got that. Always forgetPhil Hudson:That. We also forget that that list is 30,000 deep or something like that right now. That's a good lists of people. That and industry, double industry open rates. People really like that list, that content.Michael Jamin:Yeah. The people like that. So sign up for my list.Phil Hudson:Be like the masses, be sheep. People join us.Michael Jamin:Okay, everyone, thank you so much. Until next week. Keep writing, right, Phil, fill that up.Phil Hudson:That is Wright, w r i t e. Right.Michael Jamin:Okay. Alright. Thanks guys.Phil Hudson:This has been an episode of Screenwriters Need to Hear this with Michael Jamin and Phil Hudson. If you're interested in learning more about writing, make sure you register for Michael's monthly webinar@michaeljamin.com/webinar. If you found this podcast helpful, consider sharing it with a friend and leaving us a five star review on iTunes. For free screenwriting tips, follow Michael Jamin on social media @Michael Jaminwriter. You can follow Phil Hudson on social media @PhilaHudson. This podcast was produced by Phil Hudson. It was edited by Dallas Crane Music, by Ken Joseph. Until next time, keep writing.

On this episode of, “Cooking through the Collection,” my husband and I try to up his “brisket game” with Aaron Franklin's, “Franklin Barbecue: A Meat-Smoking Manifesto”. Check it out from your public library: https://worldcat.org/en/title/884298205 or support the author and indie bookstores by purchasing at BookShop.org: https://bookshop.org/p/books/franklin-barbecue-a-meat-smoking-manifesto-a-cookbook-jordan-mackay/12838115?ean=9781607747208 Follow the pod on Instagram: https://www.instagram.com/cookthecollectionpod/ Follow on Facebook: https://www.facebook.com/cookthecollectionpod If you make this recipe, please let me know! INGREDIENTS--Click Here TRANSCRIPT--coming soon Music: Sweet Love by DayFox on Pixabway --- Send in a voice message: https://podcasters.spotify.com/pod/show/cookthecollection/message

In this week's episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, chats with Aaron Franklin, the proprietor of a barbecue spot that's become so well-known that President Obama visited there back in 2014. Growing up in College Station, Aaron worked at his grandparents' music shop and it was during his lunches there, when he'd head to their home next door, that he acquired his taste for slow-cooked meals. That's also when he got into playing the music that led him to move to Austin, where he eventually took his barbecue skills from backyards to a trailer to a restaurant. He also shares about his grandfather's influence on him, the building of Franklin Barbecue – and the rebuilding of it after a fire – plus his third cookbook, ‘Franklin Smoke,' and plenty more. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Learn more about your ad choices. Visit megaphone.fm/adchoices

REPEAT DUE TO ANDY TEACHING AMERICAN BBQ IN SOUTH KOREA"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain's TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Available May 9, Aaron's new book "Smoke" will be available everywhere, including Amazon (where it can be pre-ordered).www.bbqradionetwork.com www.holsteinmfg.com

Join "Grillin" Glenn Hart and "Lunchmeat" Lee Snedaker as they interview Benny "Buns" Godfrey and Abby "Frankfurter" Rank, two hotdoggers driving the Oscar Mayer Wienermobile around the Southern US. Learn how they promote the brand by attending Hot Dog High, where they learn all about hot dog puns. Find out about the nationwide search process to find college students for the Oscar Mayer HotDogger program. Hear about the Wienermobile's mission to make people smile and the disruption they cause on their hot dog time.  Be part of the excitement as they plan to visit former BoomATX guest Aaron Franklin's BBQ during this podcast live inside the Wienermobile, and hear what is next for these two seasoned hotdoggers. Follow Oscar Mayer on Instagram and request the Wienermobile to see them in person next time it rolls thru Austin. Don't miss out on this fun and informative podcast episode.BoomATX - Interesting Austinites Doing Interesting Things!

"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain's TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Available May 9, Aaron's new book "Smoke" will be available everywhere, including Amazon (where it can be pre-ordered).Ingredient Insiders: Where Chefs TalkInside the minds of the world's top chefs and how they source their ingredients.Listen on: Apple Podcasts Spotifywww.bbqradionetwork.com www.holsteinmfg.com

Known as “The Cowboy Cook” and a capable griller in his own right, JT loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Carolyn Wells, Meathead, and other notables from the BBQ world on his show BBQ Nation. Earning his reputation over 20 years in the entertainment industry, JT has appeared in movies, was part of a reality series for Discovery Channel, appeared in many TV commercials, and appearances as The Cowboy Cook on ABC TV affiliates. In his spare time JT has written for several magazines with the stories focused on food and fun.The title The Cowboy Cook is also related to his fame in the horse world where he won a number of National Championships and world titles starting at the age of 16.Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listenIf you want to buy Eric G a beer or coffee you can support the show here: https://www.buymeacoffee.com/ATHERICGWe love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ We have moved the Pro Insider Special on Thursday to its new feed. It will no longer be on this page. You can find it and subscribe right here: https://around-the-house-pro-insider.captivate.fm/ Information given on the Around the House Show should not be considered construction or design advice for your specific project, nor is it intended to replace consulting at your home or jobsite by a building professional. The views and opinions expressed by those interviewed on the podcast are those of the guests and do not necessarily reflect the views and opinions of the Around the House Show. Mentioned in this episode:Buy Me A Coffee, Beer, or Drink

Today's guest is BBQ pit master (and military historian), Dr. Robert Wettemann. Bob is an associate professor of History at the United States Air Force Academy. He served as the Director of the Air Force Academy's Center for Oral History from 2010-2014 and was the Max F. James Distinguished Researcher in Character and Leadership Development at the USAFA Center for Character and Leadership Development. Prior to moving to Colorado Springs, Bob was an associate professor of history at McMurray University (Go Warhawks!), where he served as the director of the public history program. He also worked with the Command Historian's Office of the U.S. Army Special Operations Command. He is a proud alum of the History Department at Oklahoma State University, and he went on to earn his MA and PhD in History at Texas A&M University. Bob is the author of Privilege vs. Equality: Civil-Military Relations in the Jacksonian Era, 1815-1845 (Praeger Security International) and has written numerous other essays and articles. He recently completed another manuscript titled The Patriot: An American Golf Odyssey, which was done in cooperation with the Folds of Honor Foundation. He is currently working on a book-length project titled “Rhino Tanks and Sticky Bombs: American Ingenuity in World War Two.” Bob is dedicated to his students and the profession. His many awards for service include several for mentoring students, including the 2017 Stephen L. Orrison Award for Mentoring Excellence from the Department of History at the USAFA. He is a frequent presenter at meetings of the Society for Military History and remains active in the public history world. Join us for a fun chat with Bob Wettemann, recorded just as Hurricane Ian missed our Statesboro Studio and began dumping rain on our Spartanburg Remote Production Facility (all safe), while Bob remains a kid at heart as F-16s buzzed USAFA. We'll cover a whole range of topics, from growing up in Stillwater, Oklahoma to the wonders of the 940s section of the Dewey Decimal System, from watching fire with Aaron Franklin to Bob's work with the Folds of Honor Foundation. Good stuff. Enjoy! Rec.: 09/30/2022

Can you even have a food podcast without chatting with Aaron Franklin of Franklin BBQ in Austin? Well, we finally got him on the show to talk brisket, of course. Plus, a fun segment about the growing edibles industry(yes, really) in Portland, Oregon. Learn more about your ad choices. Visit podcastchoices.com/adchoices

According to the EPA “Although E-waste represents 2% of America's trash in landfills, it equals 70% of overall toxic waste”.According to the American Association for the Advancement of Science, it takes roughly 500 lbs of fossil fuels, 50 lbs of chemicals, and 1.5 tons of water to manufacture one computer and monitor. We have an E-waste problem. But, scientists and engineers are making strides to create more environmentally friendly electronics, including our guest, Dr. Aaron Franklin of Duke University. Dr. Franklin and his lab caused a lot of hype recently, because they developed the world's first fully recyclable printed electronics. Electronics are very difficult to recycle, because the silicon chips they use can't be recycled. But Dr. Franklin's work developed a recyclable electronic component using this material called nanocellulose, which can be recovered and reused without losing much of their performance variability. We'll hear from Dr. Franklin about this work, the implications that it has on solving the e-waste problem, and next steps we need to take to make electronics more eco-friendly. Learn more about Dr. Franklin's work here! ____________ Visit our website to keep up with the OC team and for a full transcript of this episode! https://operationclimatepo.wixsite.com/operationclimate Follow us on Instagram at @operationclimate! Follow us on Twitter at @opclimate! Subscribe to us on Youtube! To contact us, DM us on Instagram or email us at operationclimatepodcast@gmail.com! ____________ Hosts: Raphael Mukondiwa, Avani Reddy, Katherine Li Writer: Raphael Mukondiwa Reporters: Raphael Mukondiwa, Avani Reddy, Maleeha Mahbub Guest: Dr. Aaron Franklin Audio Editor: Katherine Li --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/operation-climate/support

Join Lee and Glenn for this special Texas BBQ episode featuring  Aaron Franklin of Franklin's BBQ fame along with Ivan Vires with BBQ Social a Youtube BBQ channel creator. You won't want to miss this mouth watering episode to hear from the man himself how Aaron went from a BBQ trailer along I35 to the top BBQ restaurant in the country in just couple years.  Even with selling out of BBQ during lunch every day he is open there have been challenges along the way including the restaurant burning down from hurricane winds in Central Texas!  After a wildly successful BBQ restaurant, an amazingly well-crafted line of BBQ smokers and a couple of Loro Asian smokehouses, hear what's next for Franklin, hint… it's not far from his current BBQ home. Listen closely to this smokin hot episode to see when we are planning to eat at Franklin's to celebrate Ivan's 100th trip thru the longest BBQ line around!  Come and join us!

Adam takes the stage live from Cap City Comedy Club in Austin, TX. He recaps his day starting with a tailgate catered by BBQ pitmaster Aaron Franklin. He then talks about attending the Alabama vs Texas game and compliments Texas on its strong community as well as its very attractive women. After sharing some thoughts on hotel gyms, he introduces Gina and Bryan and the three play a spirited round of Blah Blah Blog. Gina reports news stories about a man pulling a gun after nobody thanked him for holding the door and what nurses call ugly babies. Lastly, Adam takes topics submitted by the audience for a round of Adam Carolla is Unprepared. THANKS FOR SUPPORTING TODAY'S SPONSORS: The Jordan Harbinger Show BetterHelp.com/CAROLLA LandsEnd.com/ADAM Con-Cret.com/PODCAST Geico.com

If reheating in a Sous Vide is good enough for Aaron Franklin it is good enough for us. Give a listen to see how it all turned out. Full show notes Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Scientists are bringing temporary tattoos into the medical realm using nanotechnology. Electronic tattoos are patches placed on a patient's skin that will be able to both monitor and treat their specific condition. Dr. Aaron Franklin discusses how this technology will revolutionize patient care. Learn more at: https://radiohealthjournal.org/stranger-than-fiction-using-electronic-tattoos-to-monitor-health/

We lay out the nominees for this year’s Peltoncast Hall of Fame vote before welcoming on author Jordan Mackay to discuss what he learned writing about barbecue with Aaron Franklin of Franklin BBQ, then wrap up with a discussion of … Continue reading → Continue reading →

We lay out the nominees for this year’s Peltoncast Hall of Fame vote before welcoming on author Jordan Mackay to discuss what he learned writing about barbecue with Aaron Franklin of Franklin BBQ, then wrap up with a discussion of … Continue reading →

This week Mike's guest is Aaron Franklin, Austin Royalty and one of the most influential pit masters in the history of BBQ. He's been in a Chase Sapphire card commercial, performed on several cooking shows, had a cameo opposite Robert Downey Jr. and Scarlett Johansson in the 2014 film Chef, and produced a best-selling cookbook since founding a restaurant in 2009 and is just an all-round interesting guy. This episode was recorded in front of a live audience at Whiskey Tango Foxtrot in Austin, Texas.

Today on the podcast Eric is joined by Mary Clarkson to discuss some of the latest happenings in the Houston restaurant and bar scene including Loro's 2nd location being revealed, Bobby Heugel's new bar opening this week, and a 2nd location of Hando heading to Spring Branch. In the Restaurants of the Week Hamsa and Cafe Louie are featured. In the Guest of the Week section Eric is joined in studio (yes in studio for the first time since March 2020) by Will and Nichole Buckman of CorkScrew BBQ. Will and Nichole speak with Eric about the state of CorkScrew BBQ, retaining staff through the past difficult 2 pandemic years, why they're always present, ways they have grown, the possibility of opening another restaurant in the future, the idea of relevance when it comes to restaurants, whether they cared about falling out of Texas Monthly's Top 10 BBQ places, the most overlooked item, speaking with Daniel Vaughn, what shows they're binging, why they don't mix barbecue and politics, Will's hobbies, and much more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Aaron Franklin and Tyson Cole Reveal Second Houston Location of Their Asian Smokehouse Bobby Heugel's 'Best' New Bar Rises Above Anvil with 200 Spirits and a Dream Team Staff Heights Favorite Sushi Restaurant Unrolls Exciting New Location in Spring Branch 9 Best Houston Restaurants and Bars to Sip and Savor The City's Top Wines Chris Shepherd Joins 2 Top Chefs to Aid Fire-Ravaged Houston Area Farm in Tasty Fundraising Event Downtown Hotel's New Speakeasy Event Space Unlocks Feminine Charm and Elegant Offerings

0 mins In this episode I am joined by Isaac, and Hiram.  We start off with a little bit of NBA playoffs or better yet blow outs.  We then dive in to boxing as the best pound for pound fighter, Canelo takes a loss over Cinco de Mayo.  Megan Fox is now claiming she's a vampire going as far as drinking blood.  Hiram shares his take on Hollywood weirdness and how they try to stay in the headlines.   Another interested story about NASA now sending nudes into space to try to attract alien interest in Earth. 10:00 minWe get into some bbq talk as I share my experience from the Outdoor BBQ Grillers cookoff over the past weekend.  It was a hot one over 100 degrees.  There was a small grass fire that had all the barbecue teams turn into amateur firefighters.  They guys save the day as disaster is avoided.  Hiram wants to know why sausage can't be a cookoff category.  He also shares a story about some Texas Style bbq he has in LA and he was not impressed by what he had.  19:00 minJaime Daddy joins the party from Hawaii.  We have 3 different time zones going on this podcast.  I ask the guys a question, with meat prices going up what is their cheap bbq shopping list.  We circle back to the cookoff and talk about the dad bod contest.  Jaime rides in the middle seat all the way across the Pacific.  Jaime talks about a Luau that he attended.  He also plays a round of night golf.  Jaime then gives a review of Dixieland BBQ and does not have very good things to say about it. In fact he compares it to garbage.  38:00 minWe go Behind the Red Curtain as I share a story in California about a driverless cab that gets pulled over by the cops and they proceeds to drive away as the cops walk up to the car.  Charging the stage makes the news again as Dave Chapelle is approached at a stand up comedy show.  We talk about the new Top Gun movie coming out and all agree that we do not like Miles Teller for no other reason than he has a punchable face.   Jaime closes out the show talking about cooking on a gas grill for his family.  A bunch of joes that cook like pros!!!Law Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7Y

Its Springtime BBQ Season so we invited Jeff Tracy and Lee Ann Whippen from the nationally syndicated radio show and podcast BBQ Nation! We talk about what makes a great a great grill and what is their favorite cut of beef to toss on that grill. We ask some questions about JT being in a big Hollywood Movie and discuss with Lee Ann Whippen what it was like to win a throwdown with Bobby Flay and what it was like to win Food Networks Series Master of 'Cue on BBQ Brawl: Flay v. Symon. Jeff Tracy, Known as “The Cowboy Cook” and a capable griller in his own right, JT loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Carolyn Wells, Meathead, and other notables from the BBQ world. Earning his reputation over 20 years in the entertainment industry, JT has appeared in movies, was part of a reality series for Discovery Channel, appeared in many TV commercials, and appearances as The Cowboy Cook on ABC TV affiliates. In his spare time JT has written for several magazines with the stories focused on food and fun. Lee Ann Whippen is a 23-year barbecue competitor, and the managing partner and pitmaster at Deviled Pig in Tampa. She's a judge in the Kansas City Barbecue Society, a past world and national barbecue champion. She's also won multiple state championships. Lee Ann has been seen on BBQ Pitmasters and Food Network's Throwdown with Bobby Flay and Chopped. To listen to BBQ Nation podcast visit: https://bbq-nation.captivate.fm/listen (https://bbq-nation.captivate.fm/listen) Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listen (https://around-the-house-with-e.captivate.fm/listen) We love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ (https://aroundthehouseonline.com/) We have moved the Pro Insider Special on Thursday to its new feed. It will no longer be on this page. You can find it and subscribe right here: https://around-the-house-pro-insider.captivate.fm/ (https://around-the-house-pro-insider.captivate.fm/ )

Aaron D. Franklin is fascinated by light, both physically and spiritually. Is the physical light we see and use actually related to the spiritual light of the gospel, such as the Light of Christ? Can we apply what we know scientifically about light to... The post The Spiritual Physics of Light/Aaron Franklin Ep. 596 The Cultural Hall appeared first on The Cultural Hall Podcast.

Today on the podcast Eric is joined by Mary Clarkson to discuss the latest news from the Houston restaurant and bar scene including Burger Bodega opening this summer, Benjy Levit's new concept, and Daniel Wolfe's fundraising efforts. In the Restaurants of the Week section BCN and Blue Stone Lane. In the Guest of the Week portion Eric is joined by Aaron Franklin of Loro. Aaron speaks with Eric about how Loro came together, his role in shaping the menu, why he decided to come to Houston for this, his approach with Loro with it's vast array of menu options, how the concept is doing so far, feeling the love from locals, whether more locations could be in the cards for the future, building the grill at Wild Oats, Franklin BBQ being back to normal since the pandemic started, his new sandwich shop concept that's in the works, and much more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Houston Food Influencer's Smash Burger Pop-Up Finds a Permanent Home on Washington Avenue Benjy Levit's New 'Urban Treehouse' Wine Bar Blossoms in Rice Village Courageous Houston Chef Battling Cancer Uncorks April Fundraiser to Help Restaurant Workers in Need New Heights Patio Bar with Sweeping Downtown Views, Treehouse Vibes, and Cool Cocktails Sets Open Date Casual New Neighborhood Bar bringing Craft Brews, Late-Night Eats, and Major Upside to Garden Oaks/Oak Forest Sizzling New Steakhouse Boasting Italian Fare Sets Open Date in Hot Montrose Mixed-Use Hub

We've reached the end of the first volume of The Chef Show! If you're a fan of Aaron Franklin, barbecue, and Austin food fests, this is the episode for you! Tag along as Jon, Roy, and Aaron gab about grub at the Hot Luck food and music festival. Today's Menu: The Chef Show (Season 1 - Volume 1) Episode 7: Aaron Franklin Episode 8: Hot Luck Back Burner: The One Recipe Podcast Carla Lalli Music Makes Sunday Ragu on The Drew Barrymore Show Reddit Talk with Chef Seizi Imura & Jacqueline Schell I'm Probably Overthinking This Podcast _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Crafty Cookbook: instagram.com/craftycookbook So… I'm Watching This Show: youtube.com/soimwatchingthisshow The Unwritable Rant Podcast: theunwritablerant.com Vibrant Visionaries: vibrantvisionaries.com _ Promoted Podcast: The Thirst Podcast: soundcloud.com/thethirstpod

Our guest today is one of the most influential pitmasters and chefs in the US, Aaron Franklin, the co-owner of the famous Franklin BBQ in Austin and Loro Asian Smokehouse in Austin and Dallas.    Coming from the food industry myself, Aaron Franklin is someone I have so much respect for. He was the first pitmaster who was nominated and who won James Beard Foundation Award for Best Chef in 2015.    If you go to Franklin BBQ in Austin, you will always see a long line of people waiting to get their fix of the one and only Franklin barbecue.      Aaron Franklin has just opened a new Dallas location of Loro Asian Smokehouse, his first collaboration with another famous chef Tyson Cole, the co-owner of Uchi and Uchiko Restaurants in Austin.    We talk about barbecue and Loro of course, but also about Aaron's Masterclass, his appearance in the movie ‘Chef', as well as other restaurants he likes to eat at.    I admit I was a little nervous before the interview, but I had an amazing time talking to the Boss of barbecue, and I know you'll enjoy it too!    “Barbecue is an endless battle. You can never totally nail it.” - Aaaron Franklin Time Stamps: 00:00 - Introducing our guest Aaron Franklin.  5:58 - Introducing our sponsor Texas Real Food. 8:00 - How Aaron Franklin likes to be called.  10:17 - Aaron's first collaboration with Chef Tyson Cole to open Loro Asian Smokehouse in Dallas.  11:58 - How the food in Loro will be different from Franklin BBQ.  14:30 - The application of technology in cooking.  18:33 - How Aaaron Franklin and Tyson Cole got the idea to work together.  22:05 - How often Aaron cooks at home.  27:00 - The pandemic as the potential catalyst for the changes for better in the food industry.  29:25 - How Aaaron got in love with the art of making barbecue.  33:40 - What he brought to barbecue that got him the  James Beard Foundation Award for Best Chef in 2015.  36:45 - What is the reason that people love Franklin BBQ so much.  40:30 - Aaron's advice for people who want to enter the food industry.  42:10 - Aaron's experience with shooting the video for Masterclass and doing BBQ with Franklin on PBS.  47:25 - How he got into the movie ‘Chef' by Jon Favreau.  54:14 - What tv shows Aaron likes.  55:00 - What other food places he likes to visit and recommends.   Resources: - Franklin BBQ https://franklinbbq.com/ - Loro Asian Smokehouse Dallas https://www.loroeats.com/dallas  - Uchi Austin https://uchiaustin.com/ - BBQ with Franklin https://www.youtube.com/c/BBQwithFranklin/ - Aaron Franklin's Masterclass https://www.masterclass.com/classes/aaron-franklin-teaches-texas-style-bbq - Film Chef (2014) https://www.imdb.com/title/tt2883512/ - Sloane's Corner https://www.sloanescorner.com/ - The Chef Show https://www.netflix.com/rs/title/81028317 - Hot Luck Festival https://www.hotluckfest.com/ - Lenoir https://www.lenoirrestaurant.com/ - Suerte https://www.suerteatx.com/ - Eldorado Cafe https://www.eldoradocafeatx.com/ - Texas Real Food https://www.texasrealfood.com Connect with Aaron Franklin: - Website https://franklinbbqpits.com/ - Instagram https://www.instagram.com/franklinbbq/ - Twitter https://www.twitter.com/franklinbbq.com Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX More From The Lone Star Plate: - https://thelonestarplate.com Texas Real Food: - https://www.texasrealfood.com

This episode, we've got James McMurtry back for his second time on the Lone Star Plate.   His first interview is one of our top episodes, and we had such a good time that I had to bring him back on.   James has a new album called ‘The Horses and the Hounds' coming out for the first time in 6 years, and he plays a song for us, which has left me absolutely speechless.   James is a very talented musician, amazing songwriter and lyricist, but he's also very opinionated and articulated in his attitudes, and never afraid to say what he thinks.   Enjoy our conversation and the wonderful performance of ‘Jackie.'   “We idolize our artists but we don't want our kids to pursue art, because it means poverty for most.” - James McMurtry   Time Stamps: 00:00 - Our upcoming season finale with Aaron Franklin and Tyson Cole and my goal of getting Ethan Hawke on the show. 03:09 - Introducing today's guest James McMurtry. 08:41 - The difficulties of recording during Covid. 10:35 - How expensive microphones can get. 12:45 - How well James' dad supported his creative endeavors, and why most people don't want their kids to be artists. 15:33 - When James realized he wanted to be a musician. 19:42 - The inspiration behind his new single ‘Canola Fields'. 23:18 - The upcoming tour James has, and his concern about the new Delta variant. 27:54 - James' thoughts on Biden's new administration and the Capitol Raid. 34:20 - The hardships involved in working a service sector job, and the difference between working in Europe and America. 41:40 - How the pandemic has changed the music industry. 44:24 - Why James listens to white noise instead of music. 46:43 - How we dealt with the ‘snowpocalypse'. 49:49 - James' favorite restaurants in Texas. 52:58 - When ‘The Horses and the Hounds' is coming out. 56:45 - An exclusive performance of one of James's unreleased songs ‘Jackie.' 1:02:14 - How to stay in touch with James and find his live streams online.   Resources: - Listen to James McMurtry's new single Canola Fields https://www.youtube.com/watch?v=HPYWcdrQPxg - Pre-order ‘The Horses and the Hounds'  http://newwst.com/horsesandhoundsWE - Little Trouble https://www.littletroublelockhart.com/ - Lockhart Bistro https://lockhartbistro.com/ - Texas Real Food  https://www.texasrealfood.com/ Connect with James McMurtry: - Website https://www.jamesmcmurtry.com/ - Facebook https://www.facebook.com/JamesMcMurtry/ - Twitter https://twitter.com/jamesmcmurtry - Youtube https://www.youtube.com/channel/UCSthGJTqvQ6shzEQpJyTvOg Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX More From The Lone Star Plate: - https://thelonestarplate.com Texas Real Food: - https://www.texasrealfood.com

This episode, we're joined by Performance Improvement Manager and ex-Vogue model, Adaire Byerly. She is our second-time guest, and she is the founder and CEO of Entertainment Mindframe, a company enhancing the business of fame through brain and behavioral science. Adaire Byerly has spent years studying the cognitive science behind creativity and show business, and has learnt plenty of things along the way.  We talk about the business side of mental health and creativity, and how they influence each other. Although business comes up a lot in our conversation, we mostly talk about the different types of creativity and why each one is so important.  Creativity is a fascinating topic to discuss, and has left me with a lot to think about how I can best utilise my own creativity.  “Creativity is something that makes the world go round.” - Adaire Byerly   Time Stamps: 00:00 - Our upcoming season finale with Aaron Franklin and Tyson Cole. 03:47 - Introduction to our guest Adaire Byerly. 08:17 - The event series Adaire Byerly has started to help creatives balance their mental health and creativity. 10:26 - The definition of a creative person and how to become creative. 12:24 - The issues with our current educational system, and why creatives feel guilty. 16:08 - The rebellious attitude and the need to take risks that a lot of creatives have. 22:10 - The common mental setbacks that can hold back creative people. 25:14 - The biggest benefits of creativity. 30:42 - The incredible levels of creativity there are within prisons. 33:45 - The negative impact of gangster rap music and the culture it created. 37:05 - The importance of individuals taking accountability for what they consume. 43:36 - Why having a strong foundational belief system in yourself is so paramount. 46:09 - The different types of creativity. 51:40 - Adaire's favorite places to eat in Dallas. 1:00:33 - How to stay connected with Adaire online. Resources: - Yardbird https://www.runchickenrun.com/dallas/ - Entertainment Mindframe https://www.entertainmentmindframe.com/ - Number Juan Tequila https://numberjuantequila.com/ - Texas Real Food https://www.texasrealfood.com/ Connect with Adaire Byerly: - LinkedIn https://www.linkedin.com/ - Instagram https://www.instagram.com/brainsbehindfame/ Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX More From The Lone Star Plate: - https://thelonestarplate.com Texas Real Food: - https://www.texasrealfood.com

Aaron Franklin is an Insurance Broker at State Farm in Chattanooga, Tennessee. Insurance is a tough industry to understand, and tougher still to make exciting. Yet Aaron finds meaning helping people through his work. In this episode, Aaron talks about how he became an insurance agent, why he loves what he does, and his passions are outside of work. Aaron's Phone Number: 423-894-2481. You can find him online here.0:30 - Aaron's introduction... How did you get into insurance?5:30 - Aaron's baseball career and how it shaped him.12:10 - Chattanooga tornado in early 202019:45 - How has COVID-19 impacted the insurance business?24:05 - What is your favorite part of what you do? 25:55 - What drives you?28:30 - What do you do for promotion?31:50 - What do you do in your free time?37:00 - Lessons from golf.40:50 - Where can you find Aaron?42:00 - Closing remarks 

Daniel Vaughn is the barbecue editor at Texas Monthly and he is the ultimate barbecue snob. In fact, @BBQSnob is his handle on both Twitter and Instagram where he actively engages with fans and readers throughout the U.S.Vaughn is a licensed architect, he is the author of the bestselling book, The Prophets of Smoked Meat and the creator of popular blog Full Custom Gospel BBQ. He joins The Business Communicators to talk about the science of BBQ, his unique career path, the importance of following your passion, and why brand and audience engagement is crucial to maintain small business success. Listeners will also learn how to use a variety of media platforms to amplify messages that keep audiences coming back for more. And, Vaughn shares his insights on the most underrated BBQ spots in Texas, including some you haven't heard of, and some that might make the coveted Texas Monthly Top 50 later this year.Music Credit: Smoke (with Lostboycrow) – FeatherFOLLOW US ON SOCIAL MEDIA

(June 2, 2020 – Hour One) The first hour is all BBQ Hall of Fame all the time! Up first, owner of Franklin Barbecue, Aaron Franklin. Thee name that is widely considered to be the beacon of Texas bbq joins me tonight to talk…

(June 2, 2020 - Hour One) The first hour is all BBQ Hall of Fame all the time! Up first, owner of Franklin Barbecue, Aaron Franklin. Thee name that is widely considered to be the beacon of Texas bbq joins me tonight to talk about being part of the 2020 HOF class and what it means to him. We will also talk about how his business is operating during the past few months and how it might look like as we re-open. After Aaron I will be joined by the owner of Cozy Corner BBQ, Desiree Robinson. Desiree was also announced as part of the 2020 BBQ Hall of Fame class last Wednesday and I am extremely excited to have her on so she can tell her story and how the restaurant has evolved since it opened in 1977. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets Fireboard Smithfield Southside Market & Barbecue - 10% off with code "bbqcentral" The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Pitts & Spitts ...

Whoa, it's been a full year since Racist Sandwich switched off the lights and took what was, then, an indefinite hiatus. We're so glad we made the decision to come back. We may be down two essential members, but we're stronger and hungrier than ever! To celebrate how far we've come, we wanted to highlight one of our proudest moments of the past year: getting nominated for a James Beard Award for our episode on the erasure of barbecue's Black roots in America. -- We're talking barbecue. It's delicious, it's trendy, it's decidedly American. But barbecue's story today has pretty huge holes. Over the past several years, joints like Franklin Barbecue in Austin have commandeered the barbecue narrative, and mainstream food media have fallen over themselves to give Aaron Franklin and Central Texas pit masters like him their spotlight – largely ignoring the regional diversity of barbecue in Texas (and across the South) and ultimately erasing the Black and Brown folks who created it and built its legacy. For this reported episode, Stephanie talks to Soul Food Scholar Adrian Miller, Texas Monthly barbecue editor Daniel Vaughn; Brent and Juan Reaves, co-owners of Smokey John's Bar-B-Que in Dallas; and Johnny Walker, owner and pitmaster at Momma Jean's BBQ in Lampasas, Texas. Produced by Stephanie Kuo. Music by Robert Earl Keen, Pierce Murphy, AF the Naysayer, Blue Dot Sessions and Brad Turner.

On the May 20, 2019 episode of /Film Daily, /Film editor-in-chief Peter Sciretta is joined by managing editor Jacob Hall, senior writer Ben Pearson, and writers Hoai-Tran Bui and Chris Evangelista to discuss what they've been up to at the Water Cooler.   Opening banter: We talk about a reader who suggested a t-shirt idea based on our intros.   At The Water Cooler: What we've been Doing:Peter went to the Renaissance Pleasure Faire and bought a lightsaber magic wand, and got to sit in TCL's private box in the TCL Chinese Theatre for the world premiere of John Wick 3. What we've been Reading:Jacob is reading The Amusement Park: 900 Years of Thrills and Spills, and the Dreamers and Schemers Who Built Them by Stephen M. Silverman. Hoai-Tran started reading The Silmarillion, listening to Phil Dragash's audiobook of The Lord of the Rings, and read the first manga issue of Nausicaa of the Valley of the Wind which she received along with the Blu-ray for the film's 35th anniversary. What we've been Watching:Peter and Ben watched Aladdin. Jacob and Ben watched the season finale of Barry. Peter and Jacob saw John Wick: Chapter 3 – Parabellum.   Peter saw Booksmart, started watching Aaron Franklin's Masterclass, and watched the season finale of Survivor.   Jacob watched and the first two episodes of Chernobyl. Ben watched The Dead Don't Die, The Night of the Hunter, The Detective, and Shoplifters. Chris watch the new Black Mirror, and rewatched Speed, which still rules. Hoai-Tran watched Kaili Blues, Dune, and Good Omens.   Ben and Jacob watched the series finale of Game of Thrones.   What we've been Eating:Peter fell in love with the Cauliflower Pizza from Lucifer's Pizza. He highly recommends the Ringburner at medium spice level. Jacob ate some HighKey keto cookies. What we've been Playing:Jacob debuted his new Dungeons & Dragons character at a session and is already feeling pretty happy with him.   Other Articles Mentioned: Phil Dragash's Lord of the Rings audiobook ‘Good Omens' Review: David Tennant and Michael Sheen Are a Match Made in Heaven ‘Game of Thrones' Ends With Bloody Deaths, Bittersweet Victories, and a New Ruler   All the other stuff you need to know: You can find more about all the stories we mentioned on today's show at slashfilm.com, and linked inside the show notes. /Film Daily is published every weekday, bringing you the most exciting news from the world of movies and television as well as deeper dives into the great features from slashfilm.com. You can subscribe to /Film Daily on iTunes, Google Podcasts, Overcast, Spotify and all the popular podcast apps (RSS). Send your feedback, questions, comments and concerns to us at peter@slashfilm.com. Please leave your name and general geographic location in case we mention the e-mail on the air. Please rate and review the podcast on iTunes, tell your friends and spread the word! Thanks to Sam Hume for our logo.