Podcast appearances and mentions of andrew mcclure

Text: Psalm 37:1-7  

In this week's episode, we are joined by three different guests we've had on in previous episodes - Andrew McClure, Billy Phillips, and Dan Wells.We're right in the middle of the Whitetail Rut here in Ohio, and we all know how mentally and physically draining it can be. But, even with that said, the rut is the great equalizer when hunting whitetails, so we sat down with each of these guests and got their TOP 5 tips for pulling off an all-day rut sit.Follow Andrew:Instagram: https://www.instagram.com/hunt_simple/Follow Billy:Instagram: https://www.instagram.com/_williamphillips_/Follow Dan:Instagram: https://www.instagram.com/drdanwells/Watch this episode on YouTube:https://youtu.be/CF1GkszLiuAFOLLOW US HERE:Facebook: https://www.facebook.com/vanceoutdoorsincYouTube: https://www.youtube.com/c/vanceoutdoorsInstagram: https://www.instagram.com/vanceoutdoorsincTwitter: https://twitter.com/vanceoutdoorsWebsite: https://www.vanceoutdoors.com/pursuitpodcast/Email: pursuitpodcast@vanceoutdoors.comJordan Unternaher | https://www.instagram.com/unternaher/Benjamin Johnson | https://www.instagram.com/ben_j/

This week, Michael and Ryan discuss the 2022 updates to high school and college officiating mechanics. This episode is sponsored by Get Right Physical Therapy. For more information, contact fellow official Andrew McClure at andrew@getrightphysicaltherapy.com or on Instagram @getrightpt.You can find us on Facebook at Learn Your Stripes Podcast, on Twitter @LYS_podcast, on Instagram @learnyourstripespodcast, and at learnyourstripespodcast.com. We also have a Discord channel for Learn Your Stripes, where we want to discuss rules and mechanics with you. If you liked this week's episode, please subscribe, rate, and review wherever you get your podcasts. Thank you for your continued support! 

This week, Michael and Ryan are joined by Ross Hayden, an Umpire with National Championship game experience. The three discuss strategies and approaches to reviewing and improving from film studies.This episode is sponsored by Get Right Physical Therapy. For more information, contact fellow official Andrew McClure at andrew@getrightphysicaltherapy.com or on Instagram @getrightpt.You can find us on Facebook at Learn Your Stripes Podcast, on Twitter @LYS_podcast, on Instagram @learnyourstripespodcast, and at learnyourstripespodcast.com. We also have a Discord channel for Learn Your Stripes, where we want to discuss rules and mechanics with you.If you liked this week's episode, please subscribe, rate, and review wherever you get your podcasts. Thank you for your continued support!

In today's episode, we are joined in the studio by Andrew McClure, a Pro Staff member here at Vance Outdoors. We discuss how he got started in hunting, share some experiences about hunting in Colorado and Utah, and dive into how he targeted big bucks in highly pressured public land.Follow Andrew:Instagram: https://www.instagram.com/jamtoo3/FOLLOW US HERE:Facebook: https://www.facebook.com/vanceoutdoorsincYouTube: https://www.youtube.com/c/vanceoutdoorsInstagram: https://www.instagram.com/vanceoutdoorsincTwitter: https://twitter.com/vanceoutdoorsWebsite: https://www.vanceoutdoors.com/pursuitpodcast/Email: pursuitpodcast@vanceoutdoors.comJordan Unternaher | www.instagram.com/unternaher/Benjamin Johnson | www.instagram.com/ben_j/

What is aquafaba?  Can plant-based butter tastes as good as the dairy alternative.  Co-founders of plant-based butter Faba and Fora Foods, Andrew McClure and Aidan Altman tell me about their drive to change the world...with butter.  "Human beings have a unique ability to put an immense hurt on to the planet, but we also have a very unique ability to do the opposite and mitigate that hurt. That's what drives us."  Faba Butter is the first and only Michelin-chef approved, rich and decadent plant-based butter. It cooks, bakes, browns, and clarifies just like dairy butter. Available at West Coast Whole Foods or their site, ForA:Butter is the best for all those airy, flaky croissants and buttery biscuits. This podcast goes to the vault! This interview was in 2018 as part of the Awesome Vegans Influencer Series.  http://ForaFoods.com and http://ElysabethAlfano.com 

It doesn't sound mind-blowing to think that you would do a product development project by starting with the end in mind, and we spend a lot of time scoping our projects and describing what success looks like. Aidan Altman and Andrew McClure took it a slight step further: they started with how they would manufacture it and who should ideally use it. I'm used to interviewing brilliant and persistent entrepreneurs who failed their way forward through mistakes to commercialize their products, but the Fora Foods founders thought about the manufacturability of their product even before they had finalized the product. What's more, they don't have decades of food science research to rely on. Maybe it allowed them to think outside the box, and they definitely thought outside the creamery.  Special thanks to the two sponsors of the podcast, and . Check out how they can help you with your formulation challenges.

Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter — made principally with coconut oil and aquafaba, or chickpea brine. Retail isn’t Fora’s focus: they’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. They talk about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream. Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter — made principally with coconut oil and aquafaba, or chickpea brine. Retail isn’t Fora’s focus: they’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. They talk about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream. Written and presented by Alicia Kennedy Produced by Sareen Patel

Do you have enough life experience at 25-years to recognize problems in the food system and create a viable business solution that could generate revenue and change? Today’s Tech Bites (@TechBitesHRN) guest are confident they do. Listen to this roundtable of millennial CEO’s talking about the moment they realized change needs to happen in our food world and how they plan to make an impact. This social media savvy, digital, post-9/11 generation believes they have a distinct advantage in being nimble, adaptable and very marketing savvy. Joining host Jennifer Leuzzi (@MmeSnack) in-studio are: Michael Robinov Co-Founder and CEO of Farm to People (@FarmToPeople) the e-commerce platform for CSA’s and farm-direct products. Aiden Altman CEO and Andrew McClure CFO, Co-Founders of Fora Foods (@forafoods), plant-based products including the non-dairy Faba Butter. This episode is sponsored by Roth Cheese (@RothCheese) made with heart, crafted in Wisconsin. Tech Bites is powered by Simplecast

Al Levine chats with Racha Elfaham from the Hi-Lo 4x4 Organization, Andrew McClure from the Tunnels to Towers Foundation, and Frank Totino from Miller's Ale House. They discuss Hi-Lo 4x4's Tunnels to Towers fundraiser happening on June 23rd at Miller's Ale House.

Vegan Butter...what exactly is that? On Awesome Vegans, Faba Butter creators Andrew McClure and Aidan Altman join me via Skype to dish on the hows and whys of vegan butter, and if vegan butter just might save the world, and your waistline.  Listen in and be sure to subscribe to Awesome Vegans on iTunes and check out the video of this interview and subscribe to my YouTube Channel here. 

Aidan Altman and Andrew McClure are the founders of the up-and-coming plant-based food startup, Fora. Their signature FabaButter is made using aquafaba, the starchy water that comes in cans of chickpeas, and is palm oil free – two traits that set their product ahead of many butter alternatives out on the market. Show notes for this episode: https://eftp.co/fora-foods Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach