Podcast appearances and mentions of Adam Sobel

Generating recurring revenue through membership sites, the power of community, and how to scale your business with multiple income streams. ----- Welcome to episode 513 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Adam Sobel. Diversifying Income Series: Membership Sites with Adam Sobel In this week's episode, Adam Sobel of Cinnamon Snail shares his journey from owning a restaurant to launching successful online cooking classes after the pandemic. He reveals how building a loyal community was key to his growth, along with using content marketing, lead magnets, and split testing to attract and convert customers. Adam also dives into how paid ads and staying adaptable in the digital world have been essential to his success. It doesn't stop there! Adam will also talk about scaling his business with multiple income streams, including membership programs and free offers, while automating key processes to generate steady revenue. Tune in for actionable insights on growing your business in today's digital age! Three episode takeaways: From Restaurant to Online Success: After the pandemic hit, Adam made a big shift from owning a restaurant to teaching cooking classes online. He quickly realized that building a strong community and customer loyalty was key to his growth. Smart Digital Strategies: Content marketing, lead magnets, and split testing became game-changers for Adam. He also dives into how paid ads and constantly adapting to the digital world have been crucial for attracting and converting customers. Scaling with Multiple Income Streams: By offering membership programs and leveraging free offers, Adam's been able to create a steady stream of revenue. Automation has also helped simplify his business, making it easier to generate income while focusing on what matters most. Resources: Cinnamon Snail Open Broadcaster Software (OBS) Kit SamCart ClickFunnels ThriveCart The Ad Lab Method course by Josh Coffy The Ecommerce Alley podcast Facebook's Advantage+ shopping campaigns Gillian Perkins's podcast: Work Less, Earn More Russell Brunson's podcast, The Russell Brunson Show Mighty Networks Circle Follow Adam on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsor! This episode is sponsored by Member Kitchens and Cookie Finance. Learn more about our sponsors at foodbloggerpro.com/sponsors. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Photo By: Julia Gorton Adam Sobel, nephew of Sumner Crane of the band Mars, studies extreme weather and climate dynamics, focusing on tropical cyclones, severe convection, and precipitation. A professor at Columbia since 2000, he combines theory, observation, and simulation to understand atmospheric behavior and assess risk. Adam also hosts Deep Convection, a podcast featuring conversations with leading climate scientists.

Learn more about Adam Sobel, his cooking classes, newsletter and Vegan University at CinnamonSnail.com Adam's book Street VeganThis week on Vedge Your Best, we get to know Adam Sobel, vegan vehicular visionary, to discuss his journey from pioneering the first fully organic vegan food truck in the U.S. to founding an online culinary education platform, Vegan University. Adam shares insights and stories from his diverse experiences, offering listeners a taste of what it takes to innovate and succeed in the vegan food industry.Key Highlights: Love and Family: How feeding the woman he loved changed Adam's life.Vegan Food Truck Pioneer: Adam Sobel launched the country's first fully organic vegan food truck on Valentine's Day in 2010. It gained immense popularity, eventually ranking as the top place to eat in NYC and fourth in the entire U.S. on Yelp in 2014. Expanding the Vegan Universe: Food truck success led to the opening of restaurant locations and the publication of a cookbook, further promoting appealing vegan dishes to non-vegan audiences. Adaptive Entrepreneurship: During the COVID-19 pandemic, Adam transitioned to teaching vegan cooking online, creating a platform for sharing his passion for veganism through free-access recipes and cooking techniques on his blog. Galactic Mega Stallion: Adam operates a small-scale vegan pop-up, offering a unique cuisine theme annually. Despite its challenges, he finds joy in the creativity and fun it brings to his culinary repertoire. Vegan University: Encouraging a broad audience to explore vegan cooking, Adam runs "Vegan University," an online program offering live classes and a comprehensive library of past sessions with a FREE 7 DAY TRIAL.  Promoting Cultural Change: Adam emphasizes creating delicious, from-scratch vegan dishes that impress not just vegans but everyone, promoting animal rights through positive, flavor-focused activism. Community and Education: Besides culinary instruction, Adam provides consulting services to food businesses and offers a free annual Thanksgiving program to encourage the sharing of vegan dishes during the holiday season.Even if you aren't ready to join one of Adam Sobel's classes, I highly recommend checking out the recipes on his website and getting on his mailing list - full of high energy plant based food inspo like these Vietnamese inspired rolls!Subscribe & Review:If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

Create meals that WOW with legendary chef Adam Sobel, here to share his top plant-based cooking hacks, from transforming simple ingredients into bold, flavorful dishes to mastering the tools and techniques that will make you a kitchen pro. Whether you're a seasoned home chef or new to plant-based cooking, this episode is packed with tips, tricks, and inspiration to help you level up your culinary game. Get ready to unlock the magic of plant-based cuisine! Episode Show Notes Newsletter Sign-Up Support Our Podcast on Patreon Your Hosts: Toni Okamoto (founder of Plant-Based on a Budget) & Michelle Cehn (founder of World of Vegan) Thanks for tuning in to the Plant-Powered People Podcast! Be sure to subscribe at PlantPoweredPodcast.com to get our podcast e-mail newsletters.  Resources Plant-Based on a Budget (budget recipes) World of Vegan (vegan recipes and guides) The Thrive Bundle The Friendly Vegan Cookbook Plant-Based on a Budget Meal Plans Connect with World of Vegan Instagram TikTok YouTube Facebook Newsletter

Adam Sobel reflects on his competitive spirit, highlighting his intense focus and drive in Tournament of Champions while balancing the camaraderie and fun of the experience. The chef opens up about insights from culinary mentors like Jet Tila, emphasizing the importance of always having a "magic trick" up his sleeve to surprise both judges and diners alike. Adam explains his new hospitality group, Aether Group, and why he felt it was the right time to step out on his own, despite having one of the most coveted chef roles in the industry. He reflects on the deep friendships and sense of community that competitions foster, comparing them to "summer camp for chefs," where fierce battles in the kitchen give way to shared meals, storytelling, and support. The chef explores his love for Las Vegas as a culinary hub, calling it the true city that never sleeps, with unparalleled late-night dining and a thriving chef-driven culture. He recalls his title as King of Porc, a prestigious win in a whole hog cookery competition, detailing the grueling road to victory. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Adam Sobel on Instagram: HERE Learn More About Tournament of Champions: HERE Hosted on Acast. See acast.com/privacy for more information.

Happy holidays. With Gemini celebrating in the Southern Hemisphere, and Las Vegas in holiday mode, Al and Rich avoided the temptation to take a week off, and put in just enough effort to create an abbreviated episode. But it's still packed with good stuff – especially if you're a fan of Michael Mina. Al talked to Mina just hours before the new Bourbon Steak in the Four Seasons resort opened its doors to the public. But before we even get to that, Al will tell you about his experience getting bites in the Bourbon Steak lounge. Other restaurant reports this week include visits to William B's in the Suncoast, Brooklyn Bowl, New York Bagel and Bakery, and The George Sportsmen's Lounge. And Al drops by The Gambler pop-up at Amari, and speaks to Mina Group veteran Chef Adam Sobel and Amari GM Jason Rocheleau.  

Where are the tensions in the climate science community driving research and real-world policy impact? Listen to Jason Mitchell discuss with Professor Adam Sobel, Columbia University, about what the tropics and wet bulb temperature mean in the context of climate change; how to think about the trade-offs between the applied and theoretical sides of science; and why we need to rethink the social responsibility of climate scientists. Adam Sobel is Professor at Columbia University's Lamont-Doherty Earth Observatory and Engineering School. He studies the dynamics of climate and weather phenomena, particularly in the tropics. In recent years he has become particularly interested in understanding the risks to human society from extreme weather events and climate change. He is author or co-author of over 150 peer-reviewed scientific articles; Storm Surge, a book about Hurricane Sandy; and numerous op-eds. He is also host of the Deep Convection podcast.

In this episode, we delve into a unique way to monetize your expertise with our guest, Adam Sobel, as we explore the logistics and strategies behind hosting online cooking classes, discussing everything from technical setups to effective marketing tactics.LINKS MENTIONED IN THIS EPISODE:Smart Influencer SystemIntern Strategy CourseGA4 SimplifiedOTHER EPISODES MENTIONED:CALEB DEMPSEY (Ecamm Live)********************************DISCLAIMER: This audio and description may contain affiliate links, which means that if you click on one of our recommended products, we may receive a small commission at no additional cost to you. This helps support our show and allows us to continue to  provide you with valuable content. Thank you for your support!********************************FULL SHOW NOTES: https://thesmartinfluencer.com/a-unique-way-to-monetize-your-expertise/JOIN OUR COMMUNITY:https://www.facebook.com/groups/214681812013517https://www.instagram.com/thesmartinfluencer/Support the show

We have Chef Adam Sobel on to share more about growing an online business with cooking classes! Adam is the owner of Cinnamon Snail food truck and restaurant and has appeared on the Food Network, Cooking Channel, PBS, and several networks. Adam shares about his journey from food service to online ventures during the pandemic, focusing on his blog and online cooking classes. He shares about the technical aspects of live streaming classes, his pricing strategy, and the importance of community building. We dive deeper into monetization and marketing strategies for bloggers, sharing more about the value of email lists, paid advertising, and audience feedback. Get ready for this episode because it is one you aren't going to want to miss!Thanks for listening! Let us know your thoughts on Instagram: @sparkmediaconceptsCheck out Short Pixel!Check out the show notes (link below) for more information including links and resources mentioned in today's episode!SHOW NOTES: www.sparkmediaconcepts.com/episode114Join us for a live event: The Blogging Game Plan! We will answer your questions and you will have the opportunity to be surrounded by others who are ready to start their blogs alongside you. The event is taking place on 2/21 at 11 AM CST so be sure to sign up to grab your spot!

Look where I am! I have a new Residency! I'm down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard  — this is The Point DC. For the next month the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” The Point has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right?  The Point features a12 foot wood infused grill and a dedicated raw bar/sushi bar so yes locally sourced oysters shucked to order. And Greg Casten is back. Few have a better understanding of the seafood biz. He knows seasonal, sustainable and pricing. AND! Yes, I have been out and about the last week — did you see me? Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filled with names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in an incredible lineup of chefs, this time - Nina Compton, Caleb Jones, Jose Medin, Adam Sobel, Michael White, Yuan Tang++ - for what was a pretty spectacular evening. Winn kept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini for bringing the event to life ~ Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslow and The Pendry Hotel brought together a whole roster of DC chefs we all know and love to cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk, Joancarlo Parkhurst and Alexandra Cavallo fed us incredibly well while raising necessary funds for DC Central Kitchen. A worthy tradition to continue. How come I am going to all these events and you are not?  Go to TheListAreYouOnIt.com About 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranes in the Penn Quarter. Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinary school and then proceeded to cook for or with some of the most famous chefs and restaurants throughout the region. He went to Singapore to be second in command of restaurant Santi in Marina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singapore called Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c'mon let's go do this in DC - what the what?  and opens the Japanese & Spanish Fusion Cranes in Penn Quarter and more recently the Singaporean Jiwa in Tysons.  And I feel extra special because with Pepe today is his partner in life and in business Aishah Moncayo — who has earned her own stars as a part of the  hospitality world   — we are going to talk all the things AND BONUS MATERIAL — Pepe, Greg and I have an off the cuff chat about the status of the Industry — shortages, crime and the pandemic. Guests Social Media Links: Chef Pepe Moncayo and Aishah Moncayo Personal Facebook:https://www.facebook.com/pepe.moncayo.1048 Business Facebook:https://www.facebook.com/profile.php?id=100078187793510 Personal Instagram:https://www.instagram.com/chefpepemoncayo/ Business Instagram:https://www.instagram.com/jiwasingapura/ Quotes "Respecting and serving everyone with exceptional care is ingrained in us, whether in Singapore or anywhere else." - Aishah Moncayo "Igniting a passion for cooking brings the joy of triggering emotional responses through the food you serve." - Pepe Moncayo Chapters 00:00 - Introduction 05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand 09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner 10:38 - Journey from Singapore to DC: Opening a Restaurant with Family 14:10 - Culinary School Experience: Expensive Tuition and Boredom 20:02 - Early Food Revolution in Singapore: Exploring Cultural Inquiry 24:12 - Seeking Adventure Amid Pandemic Uncertainty: Family's Bold Move 28:47 - Danny Meyer's Hope for Leadership: Inspiring Others to Follow 32:09 - America's Lack of Culinary Variety: The Absence of Traditional Cuisine 34:43 - Remembering Dining Out in Singapore: Fondly Asking the Question 36:34 - Business Discussions with Greg: Delving Deeper into Entrepreneurship 42:16 - Pandemic's Financial Impact: Candid Conversation with Chef Greg 44:50 - Crime, Weather, and Pandemic: Factors Influencing Increased Incidents 49:06 - Surviving Tough Times: Restaurants Adapt to Events for Survival 49:58 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

In this episode of The Blogger Genius Podcast, I interview chef and food blogger, Adam Sobel, from the blog Cinnamon Snail. We discuss how Adam monetizes his blog mostly through selling online cooking classes and a successful cooking class membership program. Adam shares insights on video production, promotion, and using Facebook ads to drive traffic and sign-ups. He also talks about his journey from working in restaurants to launching his own food truck, and eventually offering online cooking classes. Adam emphasizes the importance of understanding customer lifetime value (LTV) and customer acquisition cost (CAC), and the benefits of a membership model for generating recurring revenue. He encourages authenticity and understanding your audience for success. The Benefits of a Membership Model Adam and I discussed the benefits of having a membership model for generating recurring revenue. Memberships create a sense of community and provide a reliable source of income. They also eliminate the need for additional marketing expenses. Starting a Class or Workshop: It's Easier Than You Think Adam suggests that starting a class or workshop can be done with relatively simple equipment, such as a DSLR camera. He shares his setup using multiple cameras but mentions that even a laptop or iPhone can do the job. Show Notes: MiloTreeCart Personality Quiz: What Digital Product Should I Create? MiloTree Pop-Up App Cinnamon Snail Join My Blogger Genius Email List Catch My Party Become a Blogger Genius Facebook Group MiloTreeCart Affiliate Program All Blogger Genius Podcast Episodes Subscribe to the Blogger Genius Podcast: iTunes Stitcher YouTube Spotify Other related Blogger Genius Podcast episodes you'll enjoy: Unlock the Strategy: $1.5k in First Month from Ebooks & Workshops with Natasha Levai The Secret Sauce to Food Blogging Success: SEO and AI with Marley Braunlich Why Hosting a Paid Workshop Is a Great Way to Make Easy Cash with JIllian Leslie MiloTreeCart, the Best Tool for Non-Techies to Sell Digital Products I also want to introduce you to the MiloTreeCart, a tool designed for non-techies to sell digital products easily. It comes with features like fill-in-the-blank sales pages, check-out pages, a sales dashboard, upsells, and customer support. MiloTreeCart is currently available for a lifetime deal of $349 or three easy installments of $116.33. Plus, there's a limited-time offer of a one-hour free coaching call for those who purchase before the end of October.

In episode 432, Adam Sobel teaches us how to monetize and market online cooking classes as well as the technical details of running such classes. Adam Sobel is the chef and owner of The Cinnamon Snail, an award-winning vegan food truck, restaurant, and catering company serving New York and New Jersey. Adam has cooked at the James Beard House, represented the USA at the World Street Food Congress in the Philippines, and teaches cooking at the Institute for Culinary Education, De Gustibus Cooking School, and independently online. Adam has appeared on the food network, Cooking Channel, PBS, and several networks, and is the author of the popular cookbook Street Vegan. He has had a lot of success with The Cinnamon Snail, which has rose to become one of the country's most sought-after food trucks. In 2014 The Cinnamon Snail was the #1 highest-rated place of any kind to eat in NYC and the #4 highest place of any kind to eat in the entire USA on yelp.com. In this episode, you'll learn 3 ways in which you can monetize your online cooking classes, how to set them up, make them look professional and market them effectively. - How to sell live class sales using Eventbrite.  - Which platform should I use for my cooking classes? - Manage a class subscription and class recording sale. - How to make classes look professional and edited, even if it's just you. - Equipment breakdown: OBS, switchers, audio, lighting and camera management. - How to market cooking classes through a blog, email marketing and retargeting on social media. Connect with Adam Sobel Website | Instagram

Today, I am joined by the incredible Chef Adam Sobel, creator of Cinnamon Snail, the food truck phenomenon that took NY/NJ and the world by storm from 2010 to 2020. Before Adam knew it, Cinnamon Snail had received a cult-like status, with people anxiously awaiting the location update on Twitter then standing in lines around  a New York City block to get a signature sandwich and of course, donuts! By 2014 The Cinnamon Snail was the #1 highest-rated place of any kind to eat in NYC and the #4 highest-ranked restaurant in the entire USA on yelp.com. After closing the food truck and restaurants in 2020, Adam began offering online classes and has expanded that to a membership (you can still get one off classes too), and has begun sharing recipes on his blog. I found Adam's energy to be totally infectious so, I'll apologize in advance for all of the laughing (just kidding, who would ever apologize for laughing…more of a warning, I guess. You're about to have a really good time! To connect with Adam: Visit his website: https://cinnamonsnail.com Follow him on Instagram @cinnamonsnail and Evenbrite under Chef Adam Sobel https://www.eventbrite.com/o/chef-adam-sobel-35312790233)  Check out Adam's cookbook Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook To connect with me: Join my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/Book a free 30 minute call with me: https://www.didyoubringthehummus.com/book-online ©2023 Kimberly Winters - Did You Bring the Hummus LLCTheme Song ©2020 JP Winters @musicbyjpw

“The Workers Cup” director Adam Sobel discusses worker rights in Qatar. Today's labor quote: Adam Sobel.   Today's labor history: AFL and CIO merge.    @wpfwdc #1u #unions #LaborRadioPod @AFLCIO @EdgeofSports @workerscup Proud founding member of the Labor Radio Podcast Network.

“The Workers Cup” director Adam Sobel discusses worker rights in Qatar. Today's labor quote: Adam Sobel.   Today's labor history: AFL and CIO merge.    @wpfwdc #1u #unions #LaborRadioPod @AFLCIO @EdgeofSports @workerscup Proud founding member of the Labor Radio Podcast Network.

Broadcast on December 1, 2022 Hosted by Chris Garlock BaristaTyler Hofmann on organizing a Richmond Starbucks; sportswriter Dave Zirin on Brittney Griner in “The land of prisons”; "The Workers Cup" director Adam Sobel on worker rights in Qatar. NOTE: Starbucks Workers United Rally 5p Friday Dec. 9th on the plaza outside the Arlington government center, 2200 Clarendon Boulevard, Arlington, VA. Produced by Chris Garlock; engineered by Michael Nassella. @wpfwdc @aflcio #1u #unions #laborradiopod @EdgeofSports @SBWorkersUnited @WorkersUnitedMA @va_labor @workerscup

Al and Rich report back from their weekend in Napa, California to attend Bottlerock, the huge music, food and wine festival. And Rick Moonen tags along, as well. He's a principle in a progressive food, wine and charity venue called Feast it Forward. Among the many people appearing on this episode: Feast it Forward owner Katie Shaffer, Chefs Marcus Samuelsson, Aaron Sanchez, Roy Choi, Stephen Hopcraft, Adam Sobel and the Voltaggio brothers. And back in Vegas, there is news about Pride Month cocktails, a Hawaiian donut eating contest, and a chance to taste the wines up for awards from Wine Spectator. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam Sobel is a vegan chef and founder of America's first vegan organic food truck, The Cinnamon Snail.  The truck served its first meal on Valentines day of 2010 and went on to be a huge success and also have brick and mortar locations in the Financial District and Midtown in New York City. Adams book, Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck was published in 2015. Adam has cooked at  the James beard House. He also represented the USA at the world street food congress in the PhilippinesThe Cinnamon Snail won the coveted Vendy Award many times. The Cinnamon Snail was also featured on the food network and front page of the New York Times Dining out section and a bunch of other cool places. Adam teaches online cooking classes and offers his services as a consultant to restaurants and brands, current projects can be found at cinnamonsnail.com Adam Sobel: cinnamonsnail.com IG: @cinnamonsnailDustin Harder: veganroadie.com IG: @theveganroadieDavid Rossetti: IG: @drossettiFacebook: @keeponcookinpod Twitter: @keeponcookinpod

Imagine you go to graduate school for a bunch of years, conscientiously studying the nuanced interactions of the variables that underlie the globe’s climate. Then, as you publish findings that demonstrate what’s happening to our planet, you hear your work debated and unheeded by legislators across the country who couldn’t tell a stratospheric temperature profile … Continue reading Adam Sobel: A Climate Science Midlife Crisis → This article and podcast Adam Sobel: A Climate Science Midlife Crisis appeared first on Sea Change Radio.

Using the story of Hurricane Sandy's effect on New Yorks as an example, Scientist and professor Adam Sobel shows how bridging science with storytelling is a key to enabling more action to stop climate change. This talk was filmed at TEDxBroadway. All TEDx events are organized independently by volunteers in the spirit of TED's mission of ideas worth spreading. To learn more about TEDxSHORTS, the TEDx program, or give feedback on this episode, please visit http://go.ted.com/tedxshorts. Follow TEDx on Twitter: https://twitter.com/TEDx Follow TEDx on Instagram: https://www.instagram.com/tedx_official

Adam Sobel, professor at Columbia University, director of Columbia's Initiative on Extreme Weather and Climate, host of the podcast "Deep Convection" and author of Storm Surge: Hurricane Sandy, Our Changing Climate, and Extreme Weather of the Past and Future (Harper-Collins, 2014)

This year, we've seen flooding on the east coast, wildfires on the west coast, and a late-winter snow storms in Texas that knocked out the power grid. So what's up with the weather? On Today's Show: Adam Sobel, professor at Columbia University, director of Columbia's Initiative on Extreme Weather and Climate, host of the podcast "Deep Convection" and author of Storm Surge: Hurricane Sandy, Our Changing Climate, and Extreme Weather of the Past and Future (Harper-Collins, 2014)

Anne Sobel is a writer and producer who delights in telling stories about women where they don't belong. Her graphic novel series, Isra' & the Black Moon Pearl, is a superhero saga steeped in the untold history of women in the Arabian Gulf. Anne is the Producer of Represent, a feature-length documentary about three first-time female political candidates taking on entrenched political systems in the American midwest. Co-produced by Kartemquin Films, Represent has been acquired by Independent Lens on PBS for an October 2020 premiere. Anne is the Associate Producer of The Workers Cup, an Emmy-nominated feature-length documentary that premiered at the 2017 Sundance Film Festival. Anne is also an educator who was a film professor at Northwestern University in Qatar from 2010-2016. Adam Sobel is an Emmy-nominated filmmaker and writer who has worked extensively in the Middle East, Asia, and Africa, as well as in Chicago, which now serves as his home base. Adam is the director of The Workers Cup, Mediadante's feature-length documentary about a football tournament for migrant workers building the 2022 World Cup infrastructure in Qatar. The film premiered on Opening Night of the 2017 Sundance Film Festival, has been distributed on TV and theatrically in more than 40 countries, and has been nominated for a News & Documentary Emmy Award as well as a Critics Choice award. Recently, Adam has directed and produced documentaries with the Chicago Cubs, including an interactive documentary about baseball's most beloved losers, and multiple short-form series. His work with the Cubs has been nominated for the Clio and Webby awards. Adam lived in Qatar for 5 years, creating news, documentary, and fiction that appeared on PBS, BBC, ITN, CNN, The Guardian, and HBO. In 2014, he directed On the Top, a documentary series that followed the first man from Qatar and the first woman from Saudi Arabia to climb Mt. Everest. The series won a CINE Golden Eagle for Outstanding International Documentary Series. Along with Anne Sobel, his wife and writing partner, Adam has co-written Isra' & the Black Moon Pearl, a graphic novel series about a 15-year old Khaleeji girl destined to save womankind from an evil fortune teller.

Was the Florida miss possible to forecast? Plus his book about Hurricane Sandy, how scientists become scientists, climate science, and much more.  

Guest: Dr. Adam Sobel, Columbia UniversityIntroduction: Most of the time when we bring someone on to Weather Geeks, they have a certain niche or a specific craft or an interesting line of research to discuss with us. But today, I have a guest with me who does it all! Dr. Adam Sobel is a professor of Applied Physics and Applied Mathematics and of Earth and Environmental Sciences at Columbia University. He teaches everything from tropical meteorology to climate thermodynamics to differential equations, so he’s certainly going to teach us Geeks a thing or two... about a thing or two!

We talked to Adam Sobel recently about the Cinnamon Snail, being vegan in New Jersey and what's next for him. Today when we heard that Adam had decided to close his iconic restaurant and truck, we wanted to share this with you. Wishing Adam the best and many thanks for changing the way we eat.

Adam Sobel is the chef and owner of The Cinnamon Snail, and the author of "Street Vegan". Adam Shares how he created the first vegan food truck in the United States, and how he perseveres through the challenges of operating a food business.

Dan gives the 411 on 5 classic cocktails: The Manhattan, French 75, Mojito, Mint Julep and Dark & Story. The history of the drinks, and recipes. Plus, he chats with celebrity chefs Michael Voltaggio, Ed Lee and Adam Sobel. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pipeman Interviews Adam Sobel of Cal Mare by Mina Group at Bourbon & Beyond 2019Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Adam Sobel of Cal Mare by Mina Group at Bourbon & Beyond 2019Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Adam Sobel of Cal Mare by Mina Group at Bourbon & Beyond 2019This show is broadcast live and hosted by The Pipeman aka Dean K. Piper, CST every day 10am – Noon ET on W4CY Radio (www.w4cy.com), W4VET Radio, K4HD Radio (www.k4hd.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).

Pipeman Interviews Adam Sobel of Cal Mare by Mina Group at Bourbon & Beyond 2019Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

In this episode, Holly Skodis interviews Adam Sobel about the Cinnamon Snail, spirituality and the connection to food. Adam Sobel (aka Acutyananda Das) is a student of Mahayogi Gokulacandra Das. Adam and his wife Joey (Daya Devi Dasi) have been offering free yoga classes in Red Bank NJ for the last 12 years.Adam is also the chef and owner of The Cinnamon Snail, an award winning vegan restaurant and food truck serving NYC and NJ. He has cooked at the James Beard House, won the Vendy Awards (the oscars of Street food) and represented the United States in the World Street Food Congress in the Philippines. His cookbook Street Vegan is available in bookstores everywhere.

Adam Sobel has been teaching free yoga classes for the last 15 years to a dedicated sangha of yogis in New Jersey. He spent 16 years studying with Sri Dharma Mittra and has been studying exclusively with Gokulacandra Das for the past three years. Additionally, he is the Chef and owner of The Cinnamon Snail, a vegan food truck and restaurant. Along with his family, he also rehabilitates wounded and abandoned wild animals to give them a better shot at survival. In this episode, you'll hear from Adam on: How and why Adam became a father, a student of particular lineage of yoga, and a vegan at the same time Drawing healthy boundaries between running a food business and maintaining a dedicated yoga practice What he has learned from working in grey legality and black markets to provide mainstream culture with delicious, ethical food Duality, non-duality, and the middle road — and examining these philosophical concepts through asana practice Announcements: Join me for upcoming workshops in Orange County, CA (YogaWorks Costa Mesa) and NYC (Three Jewels): henrywins.com/events Apply to the Jan 2019 200-hour teacher training at Lighthouse Yoga School, and get $100 OFF your tuition with referral code HENRYWINS: henrywins.com/events Links from this episode: Srimad-Bhagavatam: Bhagavata Purana (18 Vol. Set) — Pick up a set of Adam's recommended scriptural reading Bhagavad-Gita As It Is by Swami Prabhupada — Grab a copy of Adam's (more affordable) recommended book Get in touch with Adam: Yoga at Adam and Joey's House — go practice for free with Adam and his wife in New Jersey cinnamonsnail.com — If you don't like puppies, rainbows, and unicorns, you will hate Adam's company's food Follow @cinnamonsnail on Instagram and @VeganLunchTruck on Twitter

It's time to tesser; tesser through movies, that is! Miss BTLRadioShow live this week? Catch up now with special guests director DAVID PALAMARO talking in-depth about his first narrative feature MURDER MADE EASY, director Adam Sobel talks his first feature documentary THE WORKERS CUP, and producer CATHERINE HAND talks A WRINKLE IN TIME! http://behindthelensonline.net http://eliasentertainmentnetwork.com

With the recent news on FIFA’s plan to expand the 2022 World Cup in Qatar, I would like to bring to your attention THE WORKERS CUP, a captivating documentary that provides an inside look at this country’s labor camps where millions of migrant workers are tasked with building the facilities for the biggest sporting event in the world. With unprecedented access, the film follows a team of migrant workers who are laboring to build sport’s grandest stage while competing in a soccer tournament on their own known as the Workers Cup. But more than a film about a game, THE WORKER'S CUP is an examination of the poorest residents in the world’s richest country as they endure backbreaking work for low pay and agree to strict contracts under false pretenses. With the illusion they might play (real) soccer dangled in front of them, their hope and the love of the game keeps them going, despite their desperate and heartbreaking circumstances.

Researchers are forecasting a higher-than-usual season for hurricanes this summer because of lingering El Nina conditions. Climatewire science reporter Chelsea Harvey goes over the forecasts for extreme weather. Adam Sobel, an atmospheric scientist at Columbia University, explains how difficult it is to attribute any storm or any active season to climate change. And Greenwire climate reporter Arianna Skibell describes a lab in South Carolina where scientists douse homes in fire, wind, rain and hail to figure out the most resilient building materials.

In this episode I interview Adam Sobel, founder of The Cinnamon Snail food truck and restaurant in New York. Adam worked as a chef for several vegetarian, vegan and vegan-friendly restaurants for more than 12 years before launching the food truck in 2010. Since then he's grown the business into a vegan food empire that employs more than 50 staff. He creates the recipes, specials, permanent menu items, catering items, and plans new locations for The Cinnamon Snail. As well as a permanent eatery at the Pennsy local food hall in downtown Manhattan, the company also has a catering arm and an online store as well as providing wholesale donuts. The food trucks continue to service New York and New Jersey for select public events. The company has won several awards, and Adam also the author of Street Vegan, a cookbook on vegan street food. When he's not working at The Cinnamon Snail he teaches free yoga classes and rescues animals (in fact, he had a very cute Australian mammal on his bed during our interview!). In this interview Adam discusses: •    Why he launched a food truck business •    The challenges and benefits of running a food truck business •    The realities of New York's complex permits system •    Why a business should enter awards – even if you don't win •    The importance of listening to your customers and giving them what they want, not what you want •    And much more Visit The Cinnamon Snail website Check out Adam's book Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck Brands mentioned in vegan business news roundup: Vevolution Globally Local Nutriati Better Eating International RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Katrina Fox interviews vegan food truck business and restaurant owner Adam Sobel of The Cinnamon Snail, on Vegan Business Talk podcast.

In this episode I interview Adam Sobel, founder of The Cinnamon Snail food truck and restaurant in New York. Adam worked as a chef for several vegetarian, vegan and vegan-friendly restaurants for more than 12 years before launching the food truck in 2010. Since then he’s grown the business into a vegan food empire that employs more than 50 staff. He creates the recipes, specials, permanent menu items, catering items, and plans new locations for The Cinnamon Snail. As well as a permanent eatery at the Pennsy local food hall in downtown Manhattan, the company also has a catering arm and an online store as well as providing wholesale donuts. The food trucks continue to service New York and New Jersey for select public events. The company has won several awards, and Adam also the author of Street Vegan, a cookbook on vegan street food. When he’s not working at The Cinnamon Snail he teaches free yoga classes and rescues animals (in fact, he had a very cute Australian mammal on his bed during our interview!). In this interview Adam discusses: •    Why he launched a food truck business •    The challenges and benefits of running a food truck business •    The realities of New York’s complex permits system •    Why a business should enter awards – even if you don’t win •    The importance of listening to your customers and giving them what they want, not what you want •    And much more Visit The Cinnamon Snail website Check out Adam’s book Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck Brands mentioned in vegan business news roundup: Vevolution Globally Local Nutriati Better Eating International RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Adam Sobel is the Chef behind the amazing food and business at Cinnamon Snail. Cinnamon Snail has food trucks and restaurants in New York and New Jersey.  Adam is passionate about changing the world to vegan organic and he works to do that by creating vegan organic dishes that people want to eat because they are creative, playful and great tasting.  This allows him to dramatically increase his target market - but also help educate people that vegan organic food doesn't have to be boring.  We talk to Adam about how he can to find his passion and how it is a central part of Cinnamon Snail today. Adam has done a great job of his menu engineering.  He has created some great looking dishes that attract long lines for his food trucks.  The menu is a critical part of why Adam does what he does, and it shows through in his mission and vision and the culture that he has created with the people he works with at Cinnamon Snail. Check out his website for a better idea of the great food that he is creating. Adam has a great story too about some serendipity that helped him get his first cook book published.  Once again, it comes down to having great tasting food. Adam has some amazing videos for Cinnamon Snail. Check out: Vendy Awards video Vegan Food Truck in NJ  

More people are skipping a trip to a mall and looking for a unique experience, helping fuel the growth of pop-up shops and food trucks. With that in mind, Jenny and Lindsey take a closer look at the growing trend of temporary and mobile retail. Michelle Lam, founder of lingerie company True&Co., describes her "nomadic" retailing strategy and its benefits. But operating out of a confined space like a truck has its challenges too, and Adam Sobel of The Cinnamon Snail breaks down the obstacles facing street vendors. Is wanderlust the future of retailing?

SHOW NOTES: Episode #29 (Air Date: August 16, 2013) Chef Adam Sobel of The Cinnamon Snail joins us for an interview you are not likely to forget today, tomorrow, or even after you hit retirement. Please hit us up with any feedback you have, we love hearing from you! Email: bigfatveganradio@gmail.com Leave us a voicemail: (315) … Episode 29 – Interview: The Cinnamon Snail (Chef Adam Sobel) Read More »

SHOW NOTES: Episode #29 (Air Date: August 16, 2013) Chef Adam Sobel of The Cinnamon Snail joins us for an interview you are not likely to forget today, tomorrow, or even after you hit retirement. Please hit us up with any feedback you have, we love hearing from you! Email: bigfatveganradio@gmail.com Leave us a voicemail: (315) … Episode 29 – Interview: The Cinnamon Snail (Chef Adam Sobel) Read More »

The climate heats up in the Bell House when Neil deGrasse Tyson and the StarTalk Live crew, including Questlove and Dr. Adam Sobel, look at the causes, politics and science of climate change.

Why did Obama win? Greg David and Mark Winston Griffith weigh in. Next, weather expert Adam Sobel on what current weather means for future climates. Finally, political scientist Ester Fuchs and presidential historian KC Johnson on the election.