Podcasts about aperol spritz

Text me your thoughts or questions on this episode!Myquillyn Smith is a lifelong home-lover, three-time guest, and the author of House Hushing — you might know her as The Cozy Minimalist. In this conversation, she walks me through backwards decluttering: her method for clearing a room down to almost nothing, living in it that way for a day or two, and only letting things back in once you've proven you actually miss them.Somewhere in the middle of it, I found myself naming something that's been rattling around in my head for years. Myquillyn trusts the gut — how does the room feel — and I love that. But I also love having one very literal, stopwatch-able way to check the gut's math: if it takes you more than ten minutes to get a room back to feeling right, you have too much stuff in it. Not too much by anyone else's count. Too much for you. I'm calling it the Ten-Minute Threshold, and once you start using it, you can't stop measuring every room in your house by it.We also get into her three categories of “soulful objects” — past, present, and future — worth keeping around, and why the goal was never to own less. It's to own only what earns its place.Support the show and subcribe here: https://slowstylehome.supercast.com! You'll have access to ALL full length audio and video episodes each week! Use code: style10 to take an additional 10% off your purchase at Aura House. Elegant diffusers. Clean, pure scents.  Support the show and subcribe here: https://slowstylehome.supercast.com! You'll have access to ALL full length audio and video episodes each week! Use code: style10 to take an additional 10% off your purchase at Aura House. Elegant diffusers. Clean, pure scents. Subscribe to the show to access future episodes! Going forward, we'll continue to publish 1 free episode per month.  If you'd like to have access to the other 3-4 episodes each month, please click on the subscription link, above. Take the quiz: What's Your Style DNA?Aura House + Slow Style Home: Elegant diffusers, clean scents, non-toxic. 

Are You Mocking Me?@Tequilacazadores @drinkmocktails @drinkbecketts @aperolspritzofficial @lyresspiritco @thecoppercanco @drinkfreespirits @ketelone #cocktail #mocktail #readytodrink #radioprogram #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS  Episode – Get ready for a wild ride in this episode of Sips, Suds, and Smokes as we dive into the world of canned cocktails and mocktails! From the classic Paloma to the trendy Espresso Martini, we'll be rating these beverages on our signature scale while sharing plenty of laughs and questionable decisions along the way!Will these canned concoctions pass the taste test? Can mocktails truly rival their spirited counterparts? Tune in as we taste and rate each pair, comparing flavors, aromas, and experiences. Whether you're looking for a summer sip or a non-alcoholic alternative, this episode has something for everyone. We taste and rate the following m(c)ocktails from 1-5:6:42 Tequila Cazadores Margarita 5% ABV – SUDS 3 Readytodrink margarita made with Cazadores Blanco tequila, citrus, and agave. 6:42  Nitro Mocktails Vida Loca Mockarita 0% ABV – SUDS 3Nonalcoholic margaritastyle mocktail with citrus and nitrosmooth texture. 11:28 Tequila Cazadores Paloma 5% ABV – SUDS 3RTD Paloma featuring Cazadores Blanco tequila, grapefruit soda, and lime. 11:28  Beckett's Tonics Mystic Dove Paloma 0% ABV – SUDS 1Alcoholfree sparkling Paloma with grapefruit, agave, and botanicals. 16:25 Campari Group Aperol Spritz (RTD) 9% ABV – SUDS 5Readytodrink Aperol Spritz combining Aperol, sparkling wine, and soda. 16:25 Lyre's Amalfi Spritz 0.3% ABV – SUDS 2Alcoholfree spritz with bittersweet orange, rhubarb, and peach. 22:07 The Copper Can Moscow Mule 10% ABV – SUDS 4RTD Moscow Mule with craft vodka, ginger beer, and lime. 22:07 Nitro Mocktails Scottish Lemonade Moscow Mule 0% ABV – SUDS 3Nonalcoholic mule with Scottish lemonade, ginger, and nitro creaminess.22:07 Free Spirits Kentucky Mule 0.5% ABV – SUDS 1Zeroproof Kentucky Mule using Spirit of Bourbon with ginger and lemon. 30:15 Ketel One Espresso Martini 21% ABV – SUDS 5Classic espresso martini made with Ketel One Vodka and coffee liqueur. 30:15 Nitro Mocktails Espresso Martini (Espress0% Martini) 0% ABV- SUDS 4Nonalcoholic nitro espresso martini with cold brew and chocolate notes. info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeCanned Cocktails, Mocktails, Tequila Casadores, Nitro Mocktails, Paloma, Margarita, Aperol Spritz, Moscow Mule, Kentucky Mule, Espresso Martini, Summer Drinks, Non-Alcoholic Beverages, Beverage Tasting, Cocktail Comparison, Drink Reviews, Craft Cocktails, Refreshing Drinks, Drink Pairings, Party Drinks, Summer Of Questionable Decisions

Nederlandse kolencentrales draaien harder dan in jaren, terwijl ze in 2030 juist moeten sluiten voor de klimaatdoelen. Energiedeskundigen die door het FD zijn geraadpleegd, zeggen nu dat sluiten onverstandig is: het maakt Nederland afhankelijker van gascentrales en levert amper klimaatwinst op. Energieredacteur Eva Rooijers legt uit waarom de discussie oplaait. Lees: Experts: sluiten kolencentrales is onverstandig en levert klimaat niets op Hittestress, bodemdaling, overstromingsgevaar: klimaatrisico's raken ook de vastgoedmarkt steeds meer. Taxateurs beschrijven die risico's vaker in hun rapporten, maar prijzen ze zelden in. Moet dat wél gebeuren? Vastgoedredacteur Bas Knoop en klimaatredacteur Eva Selderbeek bogen zich over die vraag. Lees: Woning minder waard door extreem weer? Inprijzen klimaatrisico’s wordt betwist in de vastgoedsector Aperol Spritz is inmiddels goed voor 29% van de omzet van Campari Group, tegen 24% in heel 2024. Daarmee is het oranje aperitief de succesvolste merkovername van Campari in dertig jaar, en neemt het bedrijf de distributie in Nederland vanaf oktober zelf ter hand. Van Bruno Mars' concert in Milaan tot elk terrasje in Nederland: Aperol is booming. Correspondent in Italië, Marc Leijendekker, dook in het bedrijf achter de hype. Lees: Aperol: het oranje Italiaanse mixdrankje dat uitgroeide tot vlaggenschip van Campari Redactie en montage: Jort Siemes & Sophia WoudaPresentatie: Sophia WoudaSee omnystudio.com/listener for privacy information.

Lessly “oaked” wines are in - especially when it comes to Chardonnays. Light and crisp is IN! Plus the Italians know what's up because everyone is into the Aperol Spritz these days. Again, it's a lighter style of a beverage to have. Sparkling wine cocktails are what's chic. Be sure to check out these various selections and more by visiting any one of the Haskells locations in and around the Twin Cities or visit haskells.com

Aperol Spritz, the sweat of a stressed Accountant and a Chimney Sweeps scrotum Hosted on Acast. See acast.com/privacy for more information.

Entre a cidade onde nasceu o Aperol Spritz, passeios "que nem pareciam assim tão longos" e uma vizinha inesquecível (pelas piores razões), a Leonor e a Maria descobriram o encanto de Pádua. Um episódio repleto de aventuras.

Why is the Daiquiri with just rum, lime and sugar used as a litmus test to see if a bartender is capable of making a decent drink? What is oleo saccharum and why is it a gorgeous way to sweeten sophisticated cocktails? What is tepeche and why do fermenting pineapples make a delicious cocktail? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kaitlyn Stewart, author of Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Kaitlyn Stewart's terrific new book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Why did bartenders once spend 12 minutes shaking a single Ramos Gin Fizz? What's the most unusual vessel Kaitlyn has ever served a cocktail in? Why is the Hugo Spritz replacing the Aperol Spritz as one of today's hottest cocktails? What makes Vancouver's historic Hotel Georgia cocktail so distinctive? How did sailors accidentally create one of cocktail history's most useful ingredients? How can you turn pineapple scraps into a naturally fermented drink instead of throwing them away? What simple kitchen tool can replace the traditional dry shake for egg white cocktails? Why does Kaitlyn believe the classic Daiquiri is the ultimate test of a bartender's skill? How did Kaitlyn create a Negroni that even she enjoys drinking? What's the strangest drink request Kaitlyn has ever received, and why won't she judge anyone's order? Why is the Margarita still Kaitlyn's favourite cocktail after more than 20 years behind the bar? What questions should you ask when you don't know what cocktail to order? What are Kaitlyn's three biggest tips for making better cocktails at home?   About Kaitlyn Stewart Kaitlyn Stewart is an internationally recognized, global bartending champion with over 20 years of hospitality experience. In 2017, she became the first Canadian to win the prestigious title of Diageo's World Class Bartender of the Year. Beyond the bar, she is an author, recipe developer, consultant, and content creator with nearly a million followers across her Likeable Cocktails social platforms. Kaitlyn travels extensively to conduct seminars, judge cocktail competitions, and host guest shifts at some of the world's top bars. She was recently ranked #65 on the Drinks International Bar World 100 most influential people list and recognized as one of the Imbibe 75 "Ones to Watch." Additionally, she has been a multi-time nominee and short-list finalist for the Tales of the Cocktail Spirited Awards in the categories of International Bar Mentor and Best Broadcast, Podcast, or Social Media Channel.       To learn more, visit https://www.nataliemaclean.com/400.

Tune in to the latest Social Success Series Podcast episode featuring special guest and Social Media Manager at Remington Hospitality, Anneleise McEvoy!  Anneleise joins the podcast to talk all things social media for Remington Hospitality as well as hotels in general and how they can not only improve but maximize their social presence online to drive bookings to their properties.  Cassady Quintana: Welcome to the Social Success Podcast, where we have conversations with top hospitality professionals about successful digital marketing strategies, emerging trends, and how to connect with today’s travelers. I’m your host, Cassady Quintana. Hello, everyone, and welcome to another episode of the Social Success Podcast. I am your host, Cassady Quintana. Super excited for today’s episode today. I have Anneleise McEvoy, social media manager at Remington Hospitality. Anneleise, thank you so much for joining me. Anneleise McEvoy: Absolutely. So first of all, thank you so much for having me. Cassady Quintana: Absolutely. I’m super excited you’re here. Obviously, we’ve talked a little bit before this episode, so I’ve gotten to know you some and especially from your LinkedIn presence, but for our listeners who may not be familiar with you or Remington Hospitality, could you give us a little bit of background about how you got to where you are today? Anneleise McEvoy: Absolutely. So I’ve always loved social media marketing. I’ve been passionate about it ever since college, and it was a career path that I always wanted. I started out in college being super involved with clubs and internships where I did social media. So in 2020 when I graduated, I moved to Dallas to pursue, pursue a career in social media marketing at a food and beverage, a food and beverage marketing agency that’s top year in Dallas. I started out as a social media specialist, went all the way up to a senior account executive. So I worked there for three years, and then at my three-point mark, I was like, “How can I mix one of my hobbies, which is traveling, into my career?” And so I was scrolling through LinkedIn, one day and came across a job posting at Remington Hospitality, reached out to my now boss, Alexis, and she told me about this aw- awesome opportunity that she was building a in – house social media agency for their portfolio of hotels. And so the rest is history. I am a social media manager at Remington, like you said. And one week is different than every… Every day is different, is what I’m trying to say. I might be in Key West learning about a hundred-year hotel or making content on a private beach, or I might be closer to Dallas where I’m based now in Fort Worth, marketing a trendy girl dinner experience on their rooftop. So that’s what I love about social media. Every property has its story and I get to help tell that story through social media. Cassady Quintana: Absolutely. And I’m glad you mentioned the different locations, because that kind of leads me into my next question. You know, at Remington, you guys have properties that span across very different markets, like you said. Something in Key West not going to resonate with someone that’s looking at a hotel in Texas. So when you guys are kind of building those strategies, how do you make sure that it feels unique to each property but still staying, you know, efficient as a corporate social team? Anneleise McEvoy: For sure, for sure. So one thing I always say, you can’t market a property that you’ve never experienced. And I’m sure that that’s true in every industry. I knew, I know that it was true in the food and beverage industry too. So before I build a social media strategy, I want to walk the property. I want to eat at the restaurant. I want to meet the team and experience it like a guest. So that’s where you discover the little things that make the hotel memorable, the experience. So that’s the first thing. I wanna visit the hotel like a guest. And then I pair that with the brand standards. So for example, if you’re a Marriott, a Moxie should feel completely different than an autograph collection. Every hotel should have a personality, but in that personality, we’re working in the brand standard. So at the end of the day, hotels don’t sell rooms. It’s all about the experience. We’re selling experiences. So social media’s job, every content creator’s co – that come into the property, our job is to create a place where someone wants to book before they even book. So that aesthetic feed is where they picture themselves experiencing. Cassady Quintana: Oh, I absolutely love that. And it’s, it’s interesting because when we think probably when you first started in social media or even when we were in college, social media was a completely different thing than it is now. We’ve seen all these updates and especially in this new age of AI, things are changing. So do you and what you’ve noticed with your job, like, how has social media changed, you know, even from two to three years ago and how has that changed your day-to-day role with what you’re doing at Remington? Anneleise McEvoy: Honestly, everything. Like six years ago, social media landscape changes literally every single day. I feel like I open Instagram and there’s a new update. Like last week, you can scroll through an Instagram carousel, I’m sure you’ve probably seen, and you don’t have to pick one caption. You can caption each photo now. So just things like that. There’s just always another update that content creator social media managers have to publicize out to the property teams as well. But I actually think that’s one of the most exciting parts of social media because it’s ever-changing and we can… There’s always something new to learn. And then on top of every algorithm that’s changing, I think the biggest thing that’s changed in the social media industry is influencer marketing. Because when I started six years ago, I would give an influencer a pizza and beer and they would post five inseed posts about it. And they would post it all on their stories and tag us and even do weekly posts. And I just gave them a pizza and beer. And now creators understand the val- value that they provide and are asking for paid collaborations, which I don’t think is a bad thing because we’re getting more of that quality content. But the challenge there is finding a partnership that works for both parties because for everyone watching, you probably know that hospitality budgets aren’t as big as people think. So even the marketing budget. So I think it’s about negotiating with influencers and giving them what they need as well as what we need. And then the last part of that question I think that’s changed is, of course, AI. I think I have a pretty strong opinion on it on the marketing landscape. I think there’s a right way to use AI. And a lazy way to use AI. So of course, when you’re scrolling your LinkedIn or any social media platform, you see captions with those M marks and you assume that they’re a AI-generated caption, but I think marketers should use it to enhance their ideas. Right. In my career, I found that all marketers have creativity. So it’s just an enhancement. Make a good idea great and AI is not here to replace creativity, I would say. Cassady Quintana: I definitely think it’s, can be used as a vehicle, like you said, to enhance the skills you already have. And even just to, like, bounce ideas. I know I use AI a lot of times, like, “Hey, I have this post idea. You know, what do you think about it? ” Or, you know, asking AI to just clean up my copy a little bit or, you know, helping me along the way. And we’ll talk a little bit more about AI further down. But since you mentioned influencers, I did wanna ask you about that because you do work closely with influencers. So from your point of view, like you said, not, not every influencer is a match and not every influencer is gonna deliver what you want them to deliver. And a lot of the times when hospitality professionals think about influencers, they just want someone with a lot of followers, right? They just want the big numbers, but there has to be alignment. So for you, and when you guys are working with influencers, kind of what separates a good partnership from someone, you know, that maybe not f – maybe doesn’t fit that well? And how do you guys go about finding those influencers? Anneleise McEvoy: For sure. I think what you just said, people think about the follower count and just look about at follower count. It’s all about the vetting process upfront. So you’re looking at engagement rate. I’d rather work with someone with a higher engagement rate, a smaller audience, and people that are connecting with their followers, and you can see that that’s genuine than someone that has over a million followers and doesn’t have a connected audience. And I find that their content is more authentic anyways. One of my favorite success stories, actually happened the other week. He did have a lot of followers, but it’s not even about his content. It was the creator. We always, after creator partnership, we always ask what we could have done better or how their story went. And it was a creator telling us he brought his whole family, extended family, and he already booked a trip for Thanksgiving with his family again, because they loved the experience so much. So that’s when influencer marketing, influencer relationships become more than just the content. It creates future guests because they’re gonna keep coming back. And if they’re passionate about the property, you know that you have an ongoing partnerships. I think that’s super important to create those ongoing partnerships as well. Cassady Quintana: I love that you said that because when you were talking about that, it makes me think of the parallel of just hospitality in general and how hotels treat their guests because, you know, you guys hired this influencer to come create content and share his story about his stay there. Yeah. And in turn, he wants to come back. That’s the same exact thing in the same way that hotels should treat their guests too, because they’re kind of like micro-influencers in a way. Like they’re telling their friends and family if their stay was good, they’re gonna post about on social media if their stay was good. So I love that there’s that parallel there. And a lot of times, influencers can be expensive. I think we all know that, especially in this age. Yes. Like they’re making enough money to live off of it, but there are those micro-influencers that do still have dedicated audiences. So I think it’s important not to, you know, just look them over because they may not have the biggest numbers that you’ve ever seen. But kind of along those lines, I wanna talk about, you know, content that hotels can post because I talk a lot about on my webinars and other podcasts about content that’s evergreen or things that can work across the board. So is there any kind of content that you guys do at Remington that you see that works well no matter where the property is located? Like just some type of evergreen content that you see that works really well? Anneleise McEvoy: For sure. And I think, again, this works for across the board for every industry because I found this in the food and beverage industry as well. But two things that always perform best, pets and people. So if you’re a pet-friendly hotel and you’re not posting that dog, you’re missing an opportunity and it helps that I am, I have a golden retriever. So every day, that’s one of my favorite parts of my job. I do community management as well as content creation. And so every day I get to go on the hotel social media and scour the comments, send the DMs everything and I love to repost pet content as it comes in. But also my favorite type of content is, highlighting people behind the performance. So, whether it’s a chef, a bartender, a housekeeper. Remington, actually, our motto is driven by people powered by performance. And social media is one of the best ways to bring that to life. I actually have a story about that at one of our Key West properties. It’s been around for maybe 20, 25 years, but we have a bartender that works there that she has worked there the whole entire time. Every time I post a photo of her, I’m not kidding you, I get 250 organic comments commenting about her, their experience with her. A story about her, how she makes the best drinks, how they’re booking the hotel because of her. And when I go to lifestyle photo shoots and see her, she explains that the guests are her friends. Yeah. She’s traveled the world with some of the guests. So it’s always about highlighting the people behind the performance and behind the scenes as well. And people like seeing that connection. They don’t like just seeing the evergreen. So I think posting people is a way to do that. Cassady Quintana: And in a way, I feel like that is evergreen. You know, she, you just said she’s worked there the entire time, like – Yes. And people love her. So, you know, keep posting. I love that because I have that same kind of relationship with some hotels that I regularly go to with my family, like bartenders or – Yes. You know, general managers, things like that. And that makes, like you said earlier, like, we’re booking an ex – an experience and not just somewhere to sleep, right? So having that comfortability with people that work at the property just makes it better. And social media, we work in, like, the, the most feel-good industry. Our social media to reflect that, you know, it’s, like, it’s the most exciting industry to me because it is changing every day. There’s something new to talk about. People are always wanting to travel. Cassady Quintana: People love to travel. Like, it should be fun content to kind of match that. But kind of on, you know, the other side of social media marketing and some things that can scare hoteliers is, like, that paid social strategy. So for you guys at Remington, do you have a paid ad strategy? And if you do, what is your, you know, attack to figuring out, okay, we’re gona put some money behind this post, or we’re gonna keep this one organic. Is there a strategy there, and what does that look like for you guys? Anneleise McEvoy: There’s a strategy. I think that’s one of the things that has changed in the social media marketing world since six years ago as well. I think s – all social is pay to play. Yeah. So you need an organic strategy and you need to layer in a paid strategy. So paid social for me always starts with one question. If a hotel asks, “Hey, I would love to market a seasonal activation or I’d love to market, let’s say, Easter Brunch, Father’s Day brunch, 4th of July, what’s the business goal? What… Who do you want to see? Start with that one question. What’s the business goal?” And we just invest in where paid can reach the right visibility and right audience, and support the business results that we created in that strategy. So always start with that one question. Cassady Quintana: I love that. I think that’s a great way to go at it because it helps hoteliers that may be doing their own social media for their hotel. Like, okay, I do, I know what my goal is for this post. So if you already have that in mind, that’s a great way to kind of look at your strategy and understand which ones should be organic and which ones should be having that ad spend behind it. Definitely. We kind of mentioned this earlier that, you know, authentic, feel good, sh – posting your people. You know, we’re seeing a lot of… Instagram has honestly flipped a little bit. When it first came out, it was very, like, post your best photo with the best filter. Yes. You want that perfect shot. But now it’s like, that we don’t want that anymore. We don’t want polished photos on Instagram. We want authentic. We want real. So I know I’m sure you guys have a lot of user-generated content. I’m sure you have great photos of the property. So how do you balance that of, you know, we do wanna show what the property looks like, but we also wanna show the authentic everyday scene of the hotel. So what’s that balance like of UGC, of user-generated content, photos and videos you guys have taken? How do you kind of balance that together? Anneleise McEvoy: Like you said, I don’t think it’s an either/or conversation. I think you need to have both. Professional lifestyle photography and videography is our evergreen content. Right. I think the cool thing about Remington when I came on, hotels did understand that they needed lifestyle photography and videography. So we’ve gotten to do a lot of lifestyle shoots and create social media campaigns that are evergreen. And throughout the year, kind of with our lifestyle photo shoots, we also ask the property, “Hey, do you have any events that are gonna be coming up since we’re in July for 4th of July?” And ask them from there if they want some professional photography. But basically, that lifestyle evergreen content is the foundation of what we post. So I have, I would say 80% of our content calendars are that professional use po – more polished look that you were talking about. But I think that you’re right. I don’t think that we’ve moved away from the aesthetic feed to people want to visualize themselves in the feed. How am I gonna experience that rooftop bar? How am I gonna swim at the pool and get drinks brought to me type of thing? So that’s where we layer creator partnerships. And usually with our creator partnerships, we request one reel to be part of their deliverables where we can do a collaboration post where we share that engagement. It goes on both pages. And then UGC, user-generated content is an interesting conversation because obviously you don’t wanna post every single post that you’re tagged in. Right. So our process, we vet, at the beginning of the month what we would like to post. And then you have to be careful about permissions. So we always ask if we can po- post before posting it, but layering that in as the last one to make the page more authentic. And I think, I mean, to conclude, the best hotel pages balance both. Cassady Quintana: Absolutely. I totally agree. And you guys, you know, you’re managing multiple properties social media so obviously you can’t be at the property every day capturing that content in real time. And a lot of hoteliers and people that work at hotels, like, we’re, we’re hands off with social media because Remington is doing that for us. So is there, you know, how do you kind of get that buy-in from them, you know, if there is something going on at their property, like, “Hey, can you please get some photos, like, so we can in turn post this on social media?” ‘Cause I know, you know, it, it can be hard to get them to, to want to do that, right? It’s like the last thing on their mind because they’ve already given that to you guys. So is there a way to create that buy-in without, like, making it seem like we’re just asking them for more and more and more? Anneleise McEvoy: Scary. I mean, as you’re scrolling your own social media, I know that, I would be daunted by creating a reel of the activation I just told the marketing team. Right. So I don’t expect any hoteler or a director of sales and marketing to become a content creator. I start all of my social media calls like that. I expect one thing for them to be passionate about the thing that they want to market. Yeah. Passionate about the idea that they had to bring to me. And let’s give an example of maybe we have a rooftop market, farmer’s market experience. So when you’re talking about passion with that idea, I can make it come to life. Not everyone has to be a content creator, but you can create a social media champion on property. So designate one social media champion and I hop on a call with them. They’re usually very excited to capture the content. And then we make it easy with ideas and tell them how to get the best lighting, give them guidance on the best, the best clips and tell them that you don’t need to mute the clips. We’ll put on the music later. Right. It’s just about guidance and encouragement. But basically having one social media champion and having that passion is all you need. Cassady Quintana: Oh, I love that. And I think most hotels can find at least one employee that would be happy to do it, right? A happy to take those photos. And I’m sure they love their own social media, so why not, you know, do it for the hotel too? I would be that person for sure. I would love to, I would love to just go around properties and, you know, shoot content for them. Anneleise McEvoy: People even even raise their hand and say, “Hey, I wanna do this. ” And those are the best kind of people because you know that they’re, they’re really passionate about it. Cassady Quintana: And I’m sure it makes your life easier because you don’t even have to worry about finding that person, right? They’ve already made themselves know. So I’m sure that’s really helpful. And it’s cool to hear your guys’ process because, you know, when you work with a management group or you’re working with, you know, an agency like Travel Media Group to do your social media, it’s almost like sometimes it can be hard, I think, for hoteliers to fully be hands-off or, you know, there’s that kind of balance you have to have of, like, I’m passionate about it. I want people to see our hotel’s personality, but I’m also trusting someone else to make that come to life. So I think having that relationship with them and making sure that they understand, like, you want to bring their vision to life, right? So this is kind of an off-script question, but do you have trouble, like, do they have trouble coming up with ideas? Like, how does that balance work if you guys presenting ideas versus them saying, “This is what we wanna talk about this month?” Anneleise McEvoy: Like you said, I think two types of hotels. Some hotels come with me with 25 ideas, “Hey, can we post about National Lollipop Day?” Yeah. And I kinda have to reign them in and say, “Hey, let’s look at the brand standards and go back to our social media strategy. And I’d love to post about these five things that you brought up because, it’s in the area.” For example, the example that comes to mind is a DC hotel last year had, was close to the zoo, and they had pandas that were just born, and they wanted to post about it. And I was like, “That was kinda random, but we can make it a thing.” Right. They wanted to make it a whole activation. So they do come up with ideas. It’s all about balance in that relationship and being able to say, “No, that really doesn’t fit the brand voice,” versus, “Hey, yeah, let’s, let’s make that an idea.” So I have hotels that bring me ideas. We talk to the hotels at least once a month to present our ideas, whether that’s a local idea, what I just said about a panda being – Right. Born and it’s a, it’s a big piece of news. Or it’s more like National Wine and Cheese Day, “Hey, you should hop on this and we should get some local cheeses to come out and enhance your already done hot happy hour.” Yeah. So kind of both, both ways. We present ideas, sometimes they present ideas, but I like both. Cassady Quintana: That’s best of both worlds right there, have a little bit combo, because that allows you to still have your creative side too. So, okay, kind of shifting back, I know we touched on AI a little bit, but is there any AI tools, or workflows that you guys have utilized, you know, into your social media process? And how do you think AI is gona kind of fit into social media as we continue to move forward? Anneleise McEvoy: I actually think AI has made creativity in the marketing world more important, not less. Audiences know, like I said earlier, when something doesn’t feel authentic. And AI is not taking everyone’s jobs, as everyone’s saying. Hospitality is about people and the best stories still come from real guests, real employees, and real experiences. So they’re leaving those reviews. They’re leaving the comments. And I think we’re the liaison between the comments in the hotel. So for example, like I said about community management, we do community management every day, and I look at comments and reviews. I have one specific hotel that has been open, the same one as the bartender one, has been around for about 25 years, and people are repeat guests. Right. And they, they comment all the time, “Hey, I have 25 days till my vacation. I’m celebrating my wedding anniversary.” And so we could do an AI response back to that, but I like to send via email that comment to the hotel team and work with them on a special amenity that we can give someone because some of the comments I see, they’ve gotten married there, et cetera. So creating those real experiences that AI hasn’t. But yes, we do use AI. I think it’s just as enhancements. I don’t think that in the social media world, you should put your whole content calendar in there and use all of the captions, the cookie cutter captions that it comes out with. And then I think really interesting, the newest thing about AI that I’ve seen is AI influencers. And so I’ve seen a couple, of those and I think it just all goes back to being authentic. And some of those employees that you’re seeing in the AI influencers are not real places that these repeat guests are used to. So I think it’s a good thing and you can use it for lazy ways, like I keep saying. But just enhancements to already ideas. We put in different activations that we’ve though of and it’s came out with even better ideas. So yes, we do use AI. Cassady Quintana: Yeah. I mean, I think you kind of have to these days. It’s, it’s everywhere. And so if you’re not utilizing it, you know, you, you might as well be utilizing it in some way to help, help enhance your strategy or just to bounce ideas off. But I’m, I’m glad you mentioned that about, you know, employees that don’t actually exist. And I haven’t seen that influencer thing. I’m gonna have to check that out after this, but it’s, that’s kind of scary, actually, like, when you think about it. It is. ‘Cause that stuff looks so real. And if… Imagine you saw that. Imagine that you saw an em – an employee at the hotel and then you get there and then you never see them. And it’s like, it can be hard to make sure, like, okay, do I believe this or not? Anneleise McEvoy: Like you said, I mean, different… AI is just improving every day as you know. Right. And different generations look at that differently. And if an older generation looks at that AI influencer and they’re like, “Whoa, we wanna go there and we wanna experience this view and the view isn’t – Right. Like it is, then it’s not real.” So – Yeah. Cassady Quintana: Yeah. Yeah. It can definitely have a negative effect too. And we might even see, you know, negative comments, negative reviews about, you know, I saw this image on their social media and this is not what it looks like because maybe they used AI. And it’s like – Yes. A very fine line there. And we see it too with responding to reviews, and like you mentioned, responding to comments too, how it’s pretty easy to tell if something was just AI generated, but if you can take those comments and respond back to them like a real person and then like you said later on, they come to visit and you remembered that and you did something special for them, I think that’s awesome. And we can’t lose that humanity aspect of hospitality. And I don’t think we will. Like I think at the – Me. The base of hospitality is people and that’s what makes a hotel stay special is the people behind it. ‘Cause at the end of the day – Yeah. It’s just a building. It may be the most beautiful resort ever, but if the staff is not nice and they don’t have a good experience with them, like, overall, it’s not a great time. So look – I agree. I appreciate your insight on those. So before we wrap up, I like to do these, like, rapid fire questions. Okay. So I’m gonna give you questions and, like, first thing that comes to your mind, all right? Okay. Perfect. So what is one hotel social media trend you think is overused or overrated? Anneleise McEvoy: Lots of trends. I mean, I think we live in an era of pop culture. And not every brand needs to participate in every single trend. So we live in an era of all these trendy TV shows, award shows, the Super Bowl, all of these things. And sometimes saying no to a trend is having a strong brand voice. Yeah. And it’s not all cookie. So I would just say don’t hop on all of the memes just because they’re trendy. Cassady Quintana: Yeah. It’s like, I don’t know if you saw during the World Cup, the Levi Stadium had to cover, you know, their logo with the white cloth and all these brands are doing all of a sudden. And it’s like, it’s, that’s not what the, you know, that’s not why it blew up. Or the same thing with the – No. The couple that just climbed the Empire State Building with the flag, and now people are putting their stuff on the flag. Everywhere. It’s everywhere. It’s like, okay, guys. And I get it. I get why people are doing it because they want, they want that viral moment. But anyways, I digress. So, okay. Favorite hotel brand or property to follow on social media that’s not Remington? Anneleise McEvoy: I have three. So I would say, I mean, I’m in social media, but I’m also on social media doom scoo – scrolling a lot. So my local one would be Dallas Hotel Swexen. I think it’s a boutique hotel and they have a really cool aesthetic feed that w – like I was talking about lots of professional shots. So taking inspo from there. Why I started in s – hotels, I love LOEs. The story of the Plaza. So I love looking at the Plaza Hotel in New York and they have a great dog-friendly program. They get robes and room service for dogs. It’s just, it’s great to watch. And then the Lafayette in San Diego, I think it was recently transformed from a motel actually. I think it’s an independent, but they have a lot of great programming for food and beverage and pools and everything. And so I like looking at what events they have going on. Cassady Quintana: All right. There you heard it first, listeners. If you need social content inspiration, definitely go check those out. I’ll be checking those out after this too. Okay. what’s your favorite Remington campaign or post that you’ve done or that you’ve been a part of? Anneleise McEvoy: It’s actually happening right now. So Laconcia Key West is turning 100 this year. Nice. And I love it because, we layered so many different marketing strategies into the campaign. So we had a lifestyle photo and video shoot. And the video shoot was focused on reels where it compares vintage to now time. Actually, every week in July we are releasing, a different video. So that’s been fun. And then we had a couple weeks ago, we teased a social media giveaway. So they were established in 1926. So we teased this giveaway and we were giving away five lucky people, $19.26 a night rates. And so if they commented at the certain time that we posted, first five got this and of course we had blackout dates app, et cetera. But since we tease it, we got about 200 comments in the first minute. And so we had to be on the first five commenters and that was really fun. And they’re all staying in 2026. So it’s been a really fun 100-year campaign. That’s awesome. Cassady Quintana: Yeah. I wish I would’ve known about that. I would’ve tried to enter. Yes. Yeah, that’s awesome. I, I love that kind of stuff too, because that, I don’t know, that just adds another layer of personality beyond this day because it, it shows that you really care about that relationship with guests and wanting to do that kind of stuff. Also, 100 years is, is impressive on its own. Okay. What, what’s one piece of advice you’d give to a hotel that’s trying to grow its social presence? Maybe they’re just starting out. Anneleise McEvoy: I would say create those experiences. I would say if you have a ho- hotel happy hour and it’s just in a hotel bar and maybe you’ll Your branding is European. You make a European happy hour with a viral Aperol Spritz that people are going to take pictures of. Maybe it comes out in a cart. Maybe you train people to say a special word when they get this Apparel Spritz. It’s all about experiences on social now because that’s what you get, that’s when you get your user generated content. So it just makes sense. So create those experiences. Cassady Quintana: Love it. All right. Well, before we wrap up, I like to ask everybody, you know, kind of looking ahead to 2026, I can’t believe we’re already more than halfway through the year. It’s crazy. But what are some social marketing trends you’re seeing right now that hoteliers and other social media managers should pay attention to? Anneleise McEvoy: I think it’s actually going back to what hospitality means. I know we’ve talked a lot about people and experiences and everyone is talking about all of these trends, but it’s actually just saying, “Hey, we’re in the hospitality industry. Travelers are looking for not just a place to stay anymore. They’re not just putting their head on the pillow. They’re looking for a place where they can experience everything. They can walk to everything. They have all, they have a navigator at the front desk telling them what the closest d- destination spots. They’re curating that itinerary for them so they have to do no work. Our job as marketers, social media managers, content creators is to translate those experiences into content that makes someone think, “Hey, I wanna go there.” And then you can layer in all of the trends that people are talking about. But it’s really those, “Hey, I wanna go there,” moments that get you those bookings. Cassady Quintana: Yeah, for sure. Well, you’ve had great advice all this entire episode. I appreciate you taking time out of your day to do this. For our listeners, is there anywhere they can find you, connect with you, or Remington? Anneleise McEvoy: Yes, we have social media. Remington Hospitality is our handle on TikTok and Instagram and LinkedIn, so go follow them. And for me, Anneleise McEvoy on LinkedIn is great. Cassady Quintana: All right. Perfect. Well, Anneleise, thank you so much for joining me today. I had a blast talking to you and thank you everybody for listening to this episode and we will see you next time on the Social Success Series. Anneleise McEvoy: Thank you. Cassady Quintana: Be sure to subscribe wherever you get your podcast so you don’t miss an episode. The Social Success Podcast is produced by Travel Media Group. Our editor is Brandon Bell with cover art by Bary Gordon. I am your host, Cassady Quintana, and we hope you enjoyed this episode.

One-on-one pod today, recorded live and uncut from Jason's house in Glendale. Stick around to the end to hear a mega mini mix from DJ Them Jeans. We chat about Jason getting a new espresso machine, a rambunctious stag do at the Chateau Marmont shutting down the pool, cis-male Aperol Spritz consumption, peanut butter, Jason giving a full rundown of his dog Bean's psychic consultation, A.I. company merch and the removal of vowels from words, and how the Tate brothers seem to keep getting arrested for hundreds of crimes every year. twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The MAFFEO DRINKS Podcast is a leading drinks business podcast, listened to in 120 countries worldwide with 125+ episodes. Honest conversations about how the industry actually works, from the bar and what it means for the boardroom.This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS.This episode sits on one hard truth: the minute you launch, the brand stops being yours. Mark Ward founded Regal Rogue and has spent fifteen years watching venues and drinkers redefine his vermouth's serve and occasion, from a keg spritz that started in an Australian bar to a Negroni twist a Brighton restaurant will not let him change.The conversation covers the pilot-not-dictator model of brand ownership, the “invisible reputation” that has to stand up when you are not in the room, why bottom-up market observation beats top-down playbooks, what it means to win your home turf, and the surprisingly radical idea of scrapping every product but one.It is a fifteen-year founder's account of following the market instead of fighting it.Timestamps:00:06 The Bottom-Up Mentality in Business00:42 Consumer Feedback and Brand Adaptation01:25 Innovative Serving Ideas02:23 Challenges in the Vermouth Market04:41 Brand Stories and Market Strategies17:07 The Importance of Home Market Presence22:21 Finding the Right Channel and Occasion28:30 Conclusion and Final Thoughts Wanna know what the conversation above means for your team? It's in the paid section.For €100 a year you get access to Maffeo Confidential (Private Podcast) and get this analysis and access to the full archive of 125 episodes, each one translated from industry conversation into the commercial decisions underneath it. Find out more at maffeodrinks.com

In Episode 90 of Trade Splaining, Ardian Mollabeqiri and Robert Skidmore are back to unpack how geopolitics, energy markets and global shipping disruptions are finding their way into the everyday economy — from oil prices and port congestion to pain au chocolat, ice cream cones and Aperol Spritzes. We start with the Strait of Hormuz, where fears of an oil price shock ran into a more complicated reality. China's role as a “swing importer,” existing oil supply gluts, demand destruction, rerouting and refinery adaptation all helped explain why markets did not quite melt down — even as the risks around energy security and logistics remain very real. Then we follow the supply chain into breakfast and dessert. Why is a pain au chocolat more expensive? Why can an ice cream cone cost $8? The answer is not one input but many — wheat, butter, cocoa, diesel, refrigeration, labour, packaging and energy all moving in uncomfortable directions at once. Globalization, it turns out, is now coming for your snack budget. This episode also features a conversation with Jan Hoffmann, Global Lead for Maritime Transport and Ports at the World Bank, on the latest Container Port Performance Index. Jan explains what the CPPI actually measures, why port rankings can get political, how rerouting through the Red Sea, Hormuz and beyond affects port performance, and why the global shipping map is changing in ways that are more about friend-shoring than near-shoring. We also get into MSC vs Maersk, port ownership, shipping line-linked terminal operators, the geopolitics of port concessions, and — naturally — Jan's ongoing haircut index and his Washington, DC kebab recommendation. Plus: Gen Z's anti-AI nostalgia, the World Cup heat dome, Bosnia's unofficial theme song, Geneva's Aperol Spritz problem, and why 320 kilos of meth is probably over the “personal use” threshold. Listen now for a trade, shipping and geopolitics episode that connects the Strait of Hormuz, China's energy leverage, port performance, global inflation and your next overpriced ice cream cone.

Text me your thoughts or questions on this episode!In this solo episode, I'm going deep on one of the five physical elements of every Slow Style home — and arguably the most personal one: Heritage and Culture.It's about heritage as authorship. Not just the objects you've inherited, but the idea that your personal history — however much of it you know, however complicated it is, however far back it goes — is a story you get to write, edit, and hand forward. Most people treat their heirlooms as decorating problems. I want to reframe them as creative resources.In this episode, I show specific objects from my own home and the stories behind them, how to handle heritage when it's complicated, why the house itself has a history worth honoring, what to bring home from the world when you travel with intention, and the room in my house that proves you don't have to inherit heritage — you can make it. Subscribe to the show to access future episodes! Going forward, we'll continue to publish 1 free episode per month.  If you'd like to have access to the other 3-4 episodes each month, please click on the subscription link, above. Take the quiz: What's Your Style DNA?

This week on Two Parents & A Podcast, happy FRIDAY!!! Rocky was on his FIRST EVER flight this week (which made it our first flight with 2 under 2!!), and we have OPINIONS. We get into the case for booking a 3rd seat once your toddler is 20 months old, the flight delay fiasco that almost made us drive home from Dallas, and the very kind woman on the plane who held Rocky for me (which prompted an interesting conversation: the price of community is being willing to be inconvenienced

Girls-Only Non-Rev Lounge: Summer Travel Plans, Italy Tips, and Airline StoriesMonique and Lara host a girls-only Nun Riv Lounge episode while Tyler is busy moving, thanking production Dave and Tawny. They discuss Lara's packed summer travel—Hawaii (including the Road to Hana and seeing Lahaina after the fires), then a quick turnaround to Italy with Zachary, plus a St. George girls' trip and Dorkfest plans involving a train ride to San Diego. Lara shares Italy recommendations like grappa, Aperol Spritz, pizza differences, and buffalo mozzarella caprese. Monique talks about working London flights, the UK “luxury tax,” bonded liquor rules, and a humorous first-class passenger she jokes might be MI6, plus federal air marshal logistics and a military upgrade story that led to an emotional challenge coin. They also swap flight attendant stories, including “Booker T” being arrested at a Raiders game, and mention Monique's potential move to Richmond when Drew gets a flying job.00:00 Tipsy Soap Moment00:36 Girls Episode Kickoff02:14 Hawaii Plans Maui Return05:53 Italy Trip Prep08:41 Italy Food Drink Picks11:49 Nonrev Strategy Summer Travel14:06 London Luxury Tax Story16:09 Upgrading Military Passenger20:15 Parents Senior Mission Talk24:52 Summer Work London Chaos27:18 New Hotel In London28:40 First Class Shakeup29:31 MI6 Guy In 4A33:02 Air Marshals And CBP37:02 Bonded Liquor Rules38:08 Carding On Flights39:07 Booker T Flight Friend41:04 Raiders Fan Arrested43:48 Moving To Richmond47:43 Shoutouts And Wrap Up48:36 Dorkfest Train Plans52:06 Sponsor And Cabana BoyCheck out Route Explore from StaffTraveler   https://route-explorer.com/StaffTraveler wants our feedback to help build Route Explore before it is officially released.  Send any feedback to support@stafftraveler.comStaffTraveler is offering a 10% code for any of our listeners who buy their eSIM.Use the Promo code ST10NONREVLOUNGE  https://share.stafftraveler.com/nrl-esim✈StaffTraveler is a great app that can assist your non-rev travels! Use it to find the loads for your non-rev travel! Use this to sign up:https://stafftraveler.com/nonrevlounge

What if summer didn't have to be “powered by” alcohol? In this episode, Anna Donaghey invites sobriety and life coach, Casey McGuire Davidson, to unpack why the summer and its long evenings, and sunny terrace, feels so tangled with the urge to drink. Is it really about the Aperol Spritz… or are we longing for something deeper, like freedom, nostalgia, or a younger version of ourselves?Together, they challenge the myth that summer is for “letting go” and drinking, and instead explore the possibility that these months could offer more: clarity, energy, presence, and real joy.If you're worried you'll be missing out or feel resistance to change, this episode delivers validation, surprising science, and practical ways to romanticise sobriety rather than alcohol.Here are the Highlights: 00:00 Intro: Why is summer so “loaded” with drinking?01:04 Meet Casey McGuire Davidson: podcast host & ex-corporate high-achiever04:47 How we don't realise how much we're missing by focusing on alcohol07:10 Romanticising alcohol vs. romanticising sobriety08:29 Sober travel: what's really possible when you're present10:40 The discomfort and magic of your first sober summer12:17 The “sober summer bucket list” approach13:11 Why summer is the best time to rethink your drinking habits16:42 Are we craving the drink, or a lost version of ourselves?23:42 How the drinks industry scripts our summer fantasies27:09 Alcohol's real deception: convincing us we're not enough without it28:00 “Why isn't this moment enough?” Getting honest about cravings30:15 The science behind why alcohol seems to make us happier37:09 The “joy of missing out”: freedom, energy, and real presence41:00 What's the biggest surprise on the other side?Anna's book "What Are You Thirsty For? Rethinking Alcohol and The Life You Want", is now out in the world for you to buy!Order your copy, access her free tools and explore her coaching programmes at: https://thebigdrinkrethink.com/The Thirsty For More Mindset Lab is Anna's ‘inner circle' - a calm, thoughtful space where conversations continue, patterns are explored, and things begin to make sense. Find out more at: https://thirstyformore.substack.com/If you appreciate the podcast and would like to show a bit of love, you can donate the cost of a coffee here. It helps support the time and care that goes into making the show: https://buymeacoffee.com/bigdrinkrethinkAbout the host Anna:Anna is a certified Alcohol Mindset Coach, trained by Annie Grace of This Naked Mind. Drawing on her own journey out of alcohol addiction, she now helps others explore and control their drinking. With a career spanning 25 years as a Strategist in the Advertising industry, she combines her own lived experiences, with great insight into what makes us tick and what influences us to behave the way we do.Connect with Anna:Website: thebigdrinkrethink.comLinkedIn: linkedin.com/in/annadonagheyInstagram: instagram.com/bigdrinkrethinkProduced by winteraudio.co.ukAbout Casey McGuire Davidson:Casey McGuire Davidson is a Life & Sobriety Coach, speaker, and host of the Top 100 Mental Health show The Hello Someday Podcast for Sober Curious Women. Featured on Good Morning America, NPR, HuffPost, The New York Times, NBC News and more, she helps high‑achieving women change their relationship with alcohol so they can drink less and live more.Connect with Casey:Website: Hello Someday CoachingPodcast: The Hello Someday Podcast for Sober Curious WomenInstagram: @caseymdavidsonFacebook: https://www.facebook.com/HelloSomeday/

Las Bombis realizan un directo en el Primavera Sound 2026 junto a Aperol Spritz, donde intentan adivinar cómo será la noche de la otra, comparten sus anécdotas más ratatuleras en conciertos y juegan un “quién es quién” usando los nombres del cartel.

Welcome back to our Summer Fat Loss Series, where I'm helping you get into the best shape this summer without giving up your social life or favorite foods. Episode 4 is all about alcohol and happy hour because while there's nothing wrong with enjoying a cocktail on a patio or a margarita on vacation, alcohol can quickly become one of the biggest things holding you back from your fat loss goals if you're not mindful about it. In today's episode, I'm sharing five practical tips for navigating alcohol this summer if you want to lose fat while still enjoying an Aperol Spritz on a hot summer patio. We're talking about the simple rules I personally follow (when I'm not pregnant!), the drink choices that make the biggest difference from a calorie perspective, and how to decide when a drink is actually worth it versus when it's just adding calories without adding much enjoyment. By the end of this episode, you'll know how to enjoy the occasional cocktail without feeling like it's sabotaging your results. More importantly, you'll learn how to approach alcohol intentionally so you can make progress toward your goals while still enjoying summer to the fullest. MARK YOUR CALENDARS: On June 14th, Hot Girl Summer will begin. To join the Hot & Healthy Membership, click HERE Apply to be coached by Lauren HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

Atze freut sich auf das Wochenende mit kühlen Pilsken und gut gemixten Aperol Spritz. Ja, wir Deutschen sind wieder wer! Nicht nur der Gewinn der Fußballweltmeisterschaft steht vor der Tür, nein, auch im Tennis sind wir wieder Weltspitze. Alexander Zverev hat uns vor der Siegerehrung gezeigt, dass man seinen Dackel auch mit Zunge küssen kann.Doch die große Frage jetzt zur Eröffnung der WM ist natürlich: Welches Trikot ist das richtige und wie viel Geld muss ich dafür ausgeben? Wäre es nicht sinnvoller, die Kohle für gute Dessous und andere Ehehydraulik zuninvestieren? Wie auch immer man sich entscheidet, in dieser Folge gibt es ne Menge Antworten auf nie gestellte Fragen. Danke!Instagram:https://www.instagram.com/atzeschroeder_offiziell/Hier gehts zum Tippspiel: https://finanzguru.de/wm/invite?code=EXAD13-EXAD13 Hosted on Acast. See acast.com/privacy for more information.

While Joseph is sipping an Aperol Spritz on the Amalfi Coast, Evan is back in the studio with special guest Parker! This week the guys break down some NFL news, including Christian Watson getting a huge deal from the Packers. The boys then dive into their way too early power rankings for all 32 NFL teams breaking it down from top to bottom. Stay tuned to find out where your favourite team ranks.Thanks for listening! Make sure to subscribe, rate and share the episode Follow the BallWatcherz: Instagram: @ballwatcherzpodTikTok: @ballwatcherzYoutube: https://www.youtube.com/@BallWatcherzEmail Us: ballwatcherz@gmail.comMusic By: Stormy Lake (@stormy_lake)

Föstudagur! Höfðinginn í uppgjörinu og fer yfir fyrirkomulag á HM. Love Guru í bransaspjalli og nýtt lag spilað. Gisk.app er ný síða sem græjar HM tipp leikinn á vinnustaðnum eða vinahópnum. MAIAA gefur út Aperol Spritz lag!

This week, it's just Kate, an Aperol Spritz, and the tech bro quote about wine that accidentally kicked off the conversation we've all been needing about optimization culture and being tired of treating every part of life like a performance review. Plus, a round of News You Can Use about why fruit hasn't been sweet since 1996, this season's hottest mnemonic devices, the babydoll dress of it all, and reviewing what Olivia Rodrigo is doing differently in Drop Dead and The Cure, all of it strangely circling back to living in a world that quantifies us without letting the number become the whole story. Enjoy!   SUPPORT OUR SPONSORS Order Kate's NYT Bestselling book, One in a Millennial here! Text or leave a voicemail for Kate at 775-HEY-BETH! Thank you to AllModern for furnishing Kate's Season 2 Studio! AllModern has the best of modern furniture and decor all in one place. With styles from Scandi and mid-century, to minimalist and maximalist, every design is hand-vetted for quality by their team of experts. Plus they have fast + free shipping! Check out allmodern.com; you'll find Kate's bookshelves here and her new rug here! As an exclusive offer, new listeners can get their choice between free Sirloin Tips, Ground Beef or Chicken Wings in every box for LIFE, PLUS $20 off when you go to ButcherBox.com/bethereinfive. That's right - your choice of free Sirloin Tips, Ground Beef or Chicken Wings in every box for LIFE, PLUS $20 off your first box, and free shipping always. That's ButcherBox.com/bethereinfive. Don't forget to use our link so they know we sent you. Say YES to unforgettable moments with Liquid I.V.'s NEW Hydration Multiplier Sugar-Free Ring Pop. Tear. Pour. Live More. Go to LIQUID-IV.COM and get 20% off your first purchase with code BETHEREINFIVE at checkout. That's 20% off your first purchase with code BETHEREINFIVE at LIQUID-IV.COM. Refresh your everyday with luxury you'll actually use. Head to Quince.com/bethereinfive for free shipping on your order and 365-day returns. Now available in Canada, too. That's Quince.com/bethereinfive for free shipping and 365-day returns. Right now you can save up to $230 on the 12-piece cookware set versus buying the products individually. Plus, if you want to include their fan favorite minis duo, you can save up to $350. Visit CarawayHome.com/BTIF10 to take an additional 10% off using code BTIF10 on your next purchase. This deal is exclusive for our listeners, so visit carawayhome.com/BTIF 10 or use code BTIF10 at checkout.

Our first ever live show recorded at the top of the Alps in Maryhofen, Austria.  Yeah we were surprised as well. We are also joined by our first ever special guest, the wonderful comedian Paul Smith. We talk about naked saunas, Aperol Spritz and delve into Paul's first ever acting role. Please get in touch and let us know if you enjoy the podcast, what guests you'd like to see on in future episodes and to suggest a film. Email : absolutecutspodcast@hotmail.com You can follow the podcast on social media here - Twitter : @AbsoluteCuts Instagram : @AbsoluteCutsPod   Please leave a 5 star rating and review if you have enjoyed and recommend us to anyone you think might enjoy the pod.   The Absolute Cuts soundtrack can be found here :  https://open.spotify.com/playlist/7y4PQxrbJk7PJLz3IJKIot?si=1d999a719b17409b You can also find both Nelson and Cullen at the various places below -    Mark Links LIQUID GOLD Tour 2025/26 Tickets https://linktr.ee/marknelsoncomic BBC SPECIAL https://www.bbc.co.uk/iplayer/episode/m0026gr4/mark-nelson-live-from-dumfries Twitter : @marknelsoncomic Instagram : @marknelsoncomic Facebook : MarkNelsonComic Youtube : Mark Nelson - YouTube LINKTREE : marknelsoncomic | Instagram, Facebook | Linktree   Ryan Links NEW SPECIAL https://youtu.be/_EIdRCFlCqk?si=jyznUrONsrcgfztP Twitter : @RyanCullen90 Instagram : @ryancullen90 Tik Tok : @ryancullencomedy Tour Tickets  : https://linktr.ee/ryancullen90 Bookings : ryancullen90 | Twitter, Instagram, Facebook, TikTok | Linktree

Ja, jaaaaa, soviel Sonne war Pfingsten schon lange nicht mehr. Die Partyfässer in die Kühlung und den Aperol Spritz hektoliterweise anrühren. Bacardi Feeling jetzt auch schon im Mai und die Hormone schwappen über die Bordwand des Körpers. Harry Styles beglückt unterdessen nicht nur Amsterdam, sondern bringt die Liebe auch zu Atze. Und passend zu diesem wichtigen Pfingstfest die große Überraschung: Manuel. Neuer fährt mit zur WM!Der Bundestrainer überlegt sogar, ob er auch noch Oliver Kahn nachnominiert. Wenn jetzt noch Angela Merkel zusagt, werden wir sicher Weltmeister.Instagram:https://www.instagram.com/atzeschroeder_offiziell/ Hosted on Acast. See acast.com/privacy for more information.

Bastien regelt bijna co-ouderschap voor een teckel, Jeroen overleeft een paaldansinitiatie en Jan & Bastien keren terug van een all-in vakantie op Gran Canaria vol croques, adults only drama, all-in fashion, Nederlandse vliegtuigannouncements en een Aperol Spritz-tap. Ook: handdoekleggers, buffetstress, zwembadetikette en waarom een Fiat 500 huren goedkoper was dan een taxi.00:00 Teckel in co-ouderschap?05:10 Jeroen gaat paaldansen09:15 Gran Canaria & all-in hotels11:40 Adults only… met kinderen13:20 Croque monsieurs & buffetkwaliteit17:00 Handdoekleggers aan het zwembad19:20 Zon, schaduw & verbranden22:10 All-in fashion24:20 Buffetrestaurants & avondshows27:40 Smalltalk op vakantie31:00 Aperol Spritz-tap & slechte cocktails33:35 Vakantiekak & all-in eten36:10 Een auto huren voor €5040:00 Waarom Jeroen perfect in een all-in animatieteam past46:00 Geannuleerde vlucht & horrorvlucht vol Nederlanders

Sam and Becky have so much to get to this week, including Sam Kerr's last match with Chelsea and a Champions League final preview. Plus, Becky learns what an Aperol Spritz is and they celebrate Mal Swanson's long-awaited return to the pitch!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kiley's birthday turns into a full-blown Newport Beach escape — Angels game, cruising on bikes, bar hopping, and a birthday dinner at the legendary Quiet Woman in Corona Del Mar. But it's the wild, unpredictable cast of characters at the bar that steals the show, and Eric & Kiley give you the hilarious play-by-play you didn't know you needed.

Text me your thoughts or questions on this episode!This week's episode is a little different — and honestly, a little vulnerable for me. After ten years and more than 400 episodes of Slow Style Home, I'm pulling back the curtain on what it's really taken to create this podcast, and why I've decided to make a significant change. I've always believed that what we choose to surround ourselves with reflects what we truly value, and lately I've been turning that same lens on my own work. I've reached a point where I need to ask an honest question: Is what I'm creating something you value enough to support? So I'm shifting to a mostly paid model — not as a sales tactic, but as a way to align my work with what it's actually worth and to connect more deeply with the people who genuinely feel that pull toward creating a meaningful home. This isn't about pressure or persuasion. It's about making an intentional choice (the same kind I talk about all the time) and finally being willing to stand behind the value of what I've built. Support the showSubscribe to the show to access future episodes! Going forward, we'll continue to publish 1 free episode per month.  If you'd like to have access to the other 3-4 episodes each month, please click on the subscription link, above. Take the quiz: What's Your Style DNA?

Aperol Spritz copped it earlier this week and the audience agreed overwhelmingly. Now we go wider: Australia has voted AFL the most overrated sport, which Tim, a Hawthorn supporter who watched them draw with Collingwood in the most nail-biting finish last night, is taking as a personal attack. Most overrated TV shows: Big Bang Theory and How I Met Your Mother, unpopular opinion delivered with full confidence. Most overrated Sydney thing: the beaches, according to a Gold Coast native who we will not be taking seriously. And a listener nominated croissants as the Aperol Spritz of food, which is brave and wrong but we respect the commitment.See omnystudio.com/listener for privacy information.

I honestly don't know where Meg gets these scenarios from, but this one absolutely sent us into a spiral. We started talking about what would happen if we swapped partners for a night and—surprise, surprise—Dan managed to make it deeply uncomfortable by catching actual feelings. It’s a bit of a chaotic one today because we’re currently piling into the car to head to Dan’s mum’s house. We’re on a mission to find his old school diaries in the attic, but mostly we’re just hoping to find something embarrassing enough to fuel the pod until Friday. You’re not ready for the level of overthinking happening right now. 00:00 – Clint’s John Travolta strut and "main character" energy. 01:45 – The Partner Swap: What happens if you catch feelings? 04:10 – Can you love two people at once? The expansion of love debate. 06:50 – The name-drop that nearly broke the internet (and our video feed). 08:35 – Living apart: Why Meg’s mum loves her "alone time." 10:15 – Road trip! We’re heading to the attic to find Dan’s diaries. 12:20 – The Aperol Spritz breakfast club.

Text me your thoughts or questions on this episode!I keep thinking about how often we walk into a gallery already convinced we don't belong there and how quickly that belief starts to shape what we choose. In this week's episode, I sit down with gallery owner Liz Lidgett to talk about her new book “Art Is For Everyone”. Because collecting art isn't about having the right words or the right budget, it's about being willing to notice your own reactions and trust them. We talked about how your taste develops through exposure—by looking at a lot of art, by saying no without apology, and by getting curious about why something pulls you in. A good gallerist isn't there to judge you; they're there to help you translate those instincts into something tangible. And yes, we got into the practical side: price, scale, the mistake of buying small just because it feels safer, but what matters more is understanding that art isn't meant to match your room, it's meant to lead it. When you let yourself buy from that emotional place, you're not just filling a wall, you're creating a home that reflects you in a way nothing else really can. Support the showSubscribe to the show to access future episodes! Going forward, we'll continue to publish 1 free episode per month.  If you'd like to have access to the other 3-4 episodes each month, please click on the subscription link, above. Take the quiz: What's Your Style DNA?

Stanley Tucci is out promoting Devil Wears Prada 2 and had the audacity to tell GQ that active wear should only be worn while working out. Sydney, a city that has adopted the active wear and track pant as its official uniform, is not having it. Ricki points out that if it doesn't have an elastic waistband she is simply not interested. We open the phones for controversial opinions and they deliver: no ankle socks on men ever, Aperol Spritz is disgusting and belongs nowhere, stop making food at work, lanyards stay on office grounds only, and weddings are overrated. A big Tuesday.See omnystudio.com/listener for privacy information.

What does it take to turn a simple drink into a global cultural phenomenon?This week Jim welcomes Allison Varone, the Head of Marketing at Campari America, to unpack the strategy behind one of the most impressive modern brand growth stories. From the rise of Aperol Spritz to the expansion of non-alcoholic options, the Campari Group has become one of the world's leading spirits companies, with a portfolio of more than 50 premium and super-premium brands, from aperitifs, tequila, whiskey, rum, to cognac. Campari has grown into a $9 billion global player, built on a portfolio of premium brands that have become part of many people's everyday rituals and celebrations. Allison leads marketing for the entire U.S. portfolio, including overseeing brand strategy, consumer engagement, innovation, and integrated campaigns across Campari's range of brands. She's also deeply involved in shaping how these brands show up in culture, from major moments like Coachella and the U.S. Open, to celebrating the everyday ritual of the aperitivo hour.Alison joined Campari in 2024, after nearly 12 years at LVMH, where she led marketing across some of the most admired luxury brands in the world, including Hennessy, Moët & Chandon, and Belvedere. Before that, she spent an eventful six years in the early 2000s at Martha Stewart Living Omnimedia.Tune in for a conversation with a marketing leader who showcases how she balances heritage with innovation, through shaping the future of cocktail culture, consumer connection, and brand storytelling.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In hour four, Hoch has ruined Aperol Spritz for Solana. Guessing the top selling NBA jerseys in the NBA this year. Shouting out Mike B after his final sign off last night. Plus, lines for Round 1 of the NBA playoffs.

Text me your thoughts or questions on this episode!Are you in the middle of a major life transition and feeling stuck between who you were and who you're becoming? This episode is for you.Whether you're navigating a career change, an empty nest, a move, or just a season of life that feels uncertain, your home doesn't have to sit on pause while you wait for things to settle. In fact, the in-between might be the perfect time to start.In this episode we're talking about why style evolves — and why that's actually a good thing. You'll hear the story of my own living room evolution (including a red couch, a blue chair, yellow walls, and what I can only describe as a kindergarten classroom) and the five hard-won design lessons that came out of it.You'll also learn:Why you're more creative than you think — and what creativity actually means when it comes to your homeHow to let go of what you've outgrown without guiltWhy buying things to match is a trap, and what to do insteadHow to think about trends so you don't get burnedA simple, low-stakes exercise you can try this weekend to start training your eyeYour home can reflect who you're becoming — even before you fully arrive. Let's get into it. Want to finally define your style? Grab your free worksheet and uncover your personal aesthetic!

If your idea of a perfect weekend involves an Aperol Spritz and a sun-drenched Italian villa, we have a spot-on recco of the film that gives strong Eat Pray Love vibes. From Rege-Jean Page’s posh accents to the whimsical vineyard frolicking, learn why this cheesy rom-com is exactly what the world needs right now.We’re also talking about the return of a series that asks: What if the world’s biggest superheroes were actually the villains?. With the final season officially underway, we discuss the ‘bloody’ stakes for a show that we need more girls to watch.Finally, we return to a familiar dystopian world for a new chapter set 15 years after we last saw June. This sequel focuses on the next generation navigating a chilling regime, and we reveal why this version of the story feels surprisingly more like an "action-adventure" than the original nightmare.Listen to Laura's chaotic story of interviewing Regé-Jean Page and Halle Bailey here. Read more weekly watch recommendations from the Mamamia entertainment team here. Plus remember The Spill drops the tea twice a day in this feed so follow us for all the latest entertainment news…OR you can WATCH our show in full length video on the Apple Podcast app - make sure your phone is up to date and enjoy the watch! Link here. THE END BITSFind and follow us on socials:Instagram: https://www.instagram.com/thespillpodcast/TikTok: https://www.tiktok.com/@thespillpodFacebook: https://www.facebook.com/thespillpodcast/Read all the latest entertainment news on Mamamia:Discover more Mamamia podcasts here: Support Independent Women’s Media: https://www.mamamia.com.au/subscribe/ Your subscription helps us continue to tell the stories that matter to women. Want to join the conversation? Have feedback or a topic you want us to discuss? Send us a voice message or email us at thespill@mamamia.com.au and we’ll get back to you ASAP! Mamamia acknowledges the traditional owners of the land on which we have recorded this podcast.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Klar, ein abgetrennter Finger in der Suppe nervt, aber es stresst einfach so viel weniger, wenn du dabei nen mega geilen Blick auf die atemberaubende Architektur Roms hast! Aus genau diesem Grund schlagen sich Niklas & David heute durch das schlechteste Essen Italiens und machen einen lebensgefährlichen Erfahrung mit einer ausgetüftelten Touri-Falle. Zudem wühlen sie sich durch den verknoteten Verstand von Xavier Naidoo, trauern um den einzig wahren Banksy, teilen den roten Teppich mit Cillian Murphy, weinen sich die Augen aus in „Hamnet“ und checken aus, wann sie endlich ihr Ticket für den heiß begehrten Kryo-Schlaf einlösen. Aber Moment mal… Wenn ich mich heute schlafen lege, wer zum F*ck weckt mich dann im Jahr 4300 wieder auf? Ciao, Grazie und Hallo zum besten Tag der Woche, mit euren zwei Mensch gewordenen Aperol Spritz. Abonniere den Kanal von Niklas & David auf WhatsApp: https://whatsapp.com/channel/0029VauTmUt4Y9leCYgJFh3D Instaram: https://www.instagram.com/niklasunddavid/?hl=de dudes. Der Podcast: https://www.instagram.com/dudesderpodcast/ TikTok: https://www.tiktok.com/@niklasunddavid Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte!: https://linktr.ee/dudes_podcast Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Youtube Video Version: youtube.com/watch?v=epbUWbyg8t8&feature=youtu.be $27 a month, unlimited data, 100+ countries = pangia pass Use my link for 10% off: https://pangiapass.com/a/bold Find Me Here: https://linktr.ee/bold.perceptions Travel / Lifestyle Consultation, DM Me On Instagram: bold_perceptions Subscribe to win a free flight.... when I hit 5k subscribers I will buy a random person a one way flight to experience solo travel themselves. & I will help you plan the adventure. 1. Espresso at the bar or coffee at home? 2. North Italy or South Italy — pick a side. 3. Worst Italian bureaucracy experience in three words. 4. Aperol Spritz or Negroni? 5. The Italian phrase you use the most? 6. Rome, Milan, Florence, Naples — you can only keep one. 7. Best thing you can get in Italy for under €5? 8. Driving in Italy: thrilling or traumatizing? 9. Bidet: life-changing or still weird? 10. The food rule that took you the longest to accept? 11. Italian summers or Italian winters? 12. The thing you miss most from the States that you'd never admit out loud? 13. Gesturing with your hands now: yes or no? 14. The biggest lie you believed about Italy before you moved? 15. If you had to eat one Italian dish for the rest of your life?

From Cajun Country to the French Riviera: Louisiana Meets France takes you on a lively, honest, and sometimes surprising journey through France with Annie Sargent and her guests, Renee Poche and Dixie Poche, a mother-daughter duo from Cajun Country in Louisiana. Listen to this episode ad-free This episode explores what happens when Cajun French culture meets modern France. Renee and Dixie share stories from their first trip together to Nice, Paris, Reims, and small towns along the way. They talk about expectations versus reality. They compare food, daily rhythms, and cultural habits. They reflect on what feels familiar and what feels very different. You'll hear about staying in a former convent in Nice. Walking the Old Town. Riding elevators up cliffs. Watching the noon cannon fire. There's champagne tasting in the Champagne region, with honest opinions about Reims versus Épernay. There's Versailles, with practical advice on timing and energy levels. There's Paris, explored slowly, on foot, with cafés, cemeteries, shopping, and a night at the Moulin Rouge. Food plays a big role in this conversation. Annie, Renee, and Dixie compare Cajun boudin and French andouille. They talk about sauces, spices, portions, and meal times. They also discuss how French fashion, walking culture, and city layouts influence how visitors experience France. This episode is about more than an itinerary. It's about traveling together. It's about mother-daughter dynamics on the road. It's about noticing small details. It's about how shared French roots can feel both close and distant at the same time. If you're curious about Cajun French culture Louisiana vs France, planning a first trip, or thinking about traveling with family, this episode will resonate. Subscribe to the Join Us in France Travel Podcast for practical advice, real conversations, and thoughtful stories about exploring France beyond the clichés. Table of Contents for this Episode [00:00:15] Introduction [00:00:31] Today on the podcast [00:01:07] Podcast supporters [00:01:36] Magazine segment [00:02:23] Nice Reims and Paris with Renee and Dixie Poche [00:04:07] Trip Overview and Itinerary Planning [00:05:31] Exploring Nice: Favorite Spots and Experiences [00:08:47] Cultural Comparisons: Louisiana vs. France [00:10:16] Unique Foods and Culinary Traditions [00:17:19] Activities in Nice [00:19:00] A Day Out in Eze [00:24:03] Dog Culture in France [00:27:14] Paris Adventures: Walking, History, and More [00:28:25] Paris Zoo [00:28:44] Exploring La Menagerie and Jardin des Plantes [00:30:38] Navigating Paris: Walking and Metro Adventures [00:30:57] Aperol Spritz and Parisian Drinks [00:31:29] A Day at Versailles: History and Grandeur [00:34:11] Moulin Rouge: A Night of Cabaret and Entertainment [00:36:25] Wine Tasting in Epernay [00:41:02] Mother-Daughter Travel Tips and Reflections [00:46:00] Mother's Day in Paris: Shopping and Spontaneity [00:47:07] Marker [00:48:27] Final Thoughts and Farewell [00:49:37] Thank You Patrons [00:50:41] VoiceMap Tours Reviews [00:52:52] The Last Newspaper Seller in Paris [00:54:37] Driving in France: Do NOT Speed! [00:56:05] Next week on the podcast [00:56:40] Copyright More episodes about family travel in France

Rover was looked down on for having an Aperol Spritz with his dinner. Would JLR put the moves on the salesgirl if they were stranded on an island? JLR claims he would be able to tell what restaurant coffee comes from. Billie Eilish uses her Grammy acceptance speech to give her opinion on ICE. 

Rover was looked down on for having an Aperol Spritz with his dinner. Would JLR put the moves on the salesgirl if they were stranded on an island? JLR claims he is able to tell what restaurant coffee comes from. Billie Eilish uses her Grammy acceptance speech to give her opinion on ICE. Rover gives JLR and Charlie a blind coffee taste test. JLR invited someone out on a date. Caller wants to brag to Rover about not going back to jail after he served 13 years for a home invasion and kidnapping. A parent was arrested after attempting to hit a referee at a youth wrestling match. Rover was embarrassed by his mom yelling in the stands at his wrestling matches. Duji has VHS tapes of her ice skating and RMG in the early years. Savannah Guthrie's mom is missing. Brown noise. Secret of the Ooze. Charlie's outdoor camera recorded him falling in the driveway. Having to deal with a family member's affairs after they pass.

Rover was looked down on for having an Aperol Spritz with his dinner. Would JLR put the moves on the salesgirl if they were stranded on an island? JLR claims he would be able to tell what restaurant coffee comes from. Billie Eilish uses her Grammy acceptance speech to give her opinion on ICE. See omnystudio.com/listener for privacy information.

Rover was looked down on for having an Aperol Spritz with his dinner. Would JLR put the moves on the salesgirl if they were stranded on an island? JLR claims he is able to tell what restaurant coffee comes from. Billie Eilish uses her Grammy acceptance speech to give her opinion on ICE. Rover gives JLR and Charlie a blind coffee taste test. JLR invited someone out on a date. Caller wants to brag to Rover about not going back to jail after he served 13 years for a home invasion and kidnapping. A parent was arrested after attempting to hit a referee at a youth wrestling match. Rover was embarrassed by his mom yelling in the stands at his wrestling matches. Duji has VHS tapes of her ice skating and RMG in the early years. Savannah Guthrie's mom is missing. Brown noise. Secret of the Ooze. Charlie's outdoor camera recorded him falling in the driveway. Having to deal with a family member's affairs after they pass. See omnystudio.com/listener for privacy information.

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In ep 157 of “How Do You Say That?!” sponsored by britishvoiceover.co.uk, Hannah Hebblethwaite joins Sam and Mark to talk about fitting too many words into a commercial read, varying the pace to combat a list, making IT interesting (even if you don't fully understand it) and how your website SEO is even more important if you have a particular accent or dialect. Plus we realise a massive relevation for 2026!Our VO question this week is all about entering the industry without formal acting training.Get involved! Have you got a Wildcard suggestion that we should try or an idea for the show? Send it to us via Mark or Sam's social media or email it directly to podcast@britishvoiceover.co.ukScript 1Think about this:Every major break-through started with someone exploring just a little further..One more question.One more experiment.One more late-night idea that refused to be ignored.In IT, exploration isn't a nice-to-have.It's essential.Because technology doesn't stand still.And neither can we.So keep asking questions.Keep learning.Keep experimenting.Keep exploring.Because IT isn't just what we do.It's how we think.Script 2The Edinburgh Fringe can be hungry work!Fuel YOUR festival, on-the-go with us.You'll feel like you're stepping off the Royal Mile and into Rome, with our Italian-style street food; Trapizzino pizza pockets - crispy on the outside and meltingly savoury inside.Top it off with a scoop, or three, of our ice cream, featuring Dubai Chocolate and our delicious Aperol Spritz sorbet!Come and see us - and if you quote 'FREEBIE', we'll give you two pizza pockets for the price of one! But hurry - we're only open throughout the month of August.We'd love your feedback - and if you listen on Apple Podcasts or Spotify, hit the follow button today!**Listen to all of our podcasts here - you can also watch on YouTube, or say to your smart speaker "Play How Do You Say That?!"About our guest: Hannah Hebblethwaite is an award-nominated actor who has been voice acting for 2 years. She has always loved video games since the days of Sonic the Hedgehog on the Mega Drive and now specialises in character work for games. With titles ranging from Indie to AAA, you might have heard her in Path of Exile 2, Fallout: London, Cabernet, Farewell North, or something else entirely!Hannah's Website@scottishhannah on Instagram Resources: Click here for the Wildcard Generator and don't forget to think of an action your character can be doing!About your hosts:With over 40 years representing major international clients such as Google, Emirates and HSBC; Mark Ryes has been trusted to be the voice for some of the world's biggest brands. If your business needs a fresh voice to represent you, then make it Mark's British voice. As a voiceover, TV presenter, podcaster or product demonstrator -

It's the most popular cocktail in America.  But prior to 2015, almost nobody had heard of it.  So, how did Aperol Spritz become the world's drink of choice?  By leveraging a well-known behavioural bias in a totally unique way.  Join Richard Shotton as he explains why suddenly everyone started drinking Aperol Spritz.  ---  Check out the Nudge Vaults: https://www.nudgepodcast.com/vaults Read Hacking The Human Mind: https://a.co/d/fEW7amQ Sign up for my newsletter: https://www.nudgepodcast.com/mailing-list Connect on LinkedIn: https://www.linkedin.com/in/phill-agnew-22213187/ Watch Nudge on YouTube: https://www.youtube.com/@nudgepodcast/  ---  Today's sources:  Hallsworth, M., List, J. A., Metcalfe, R. D., & Vlaev, I. (2017). The behavioralist as tax collector: Using natural field experiments to enhance tax compliance. Journal of Public Economics, 148, 14–31. Keizer, K., Lindenberg, S., & Steg, L. (2008). The spreading of disorder. Science, 322(5908), 1681–1685. Milne, S., Orbell, S., & Sheeran, P. (2002). Combining motivational and volitional interventions to promote exercise participation: Protection motivation theory and implementation intentions. British Journal of Health Psychology, 7(2), 163–184. von Restorff, H. (1933). Über die Wirkung von Bereichsbildungen im Spurenfeld. Psychologische Forschung, 18(1), 299–342.

In this episode, I'm sharing the full talk I gave at the launch party for Slow Style Home—the one moment from that night we didn't manage to record. I walk through the long, winding path that led me here, why the cultural noise around “dream homes” pushed me to write this book, and how serendipity, inspiration, and experimentation became the backbone of the Slow Style approach. I also take you behind the scenes of the event itself—yes, including the Little Yellow Couch, the Aperol spritz, and all the small details that tell a bigger story about creating a home that reflects who you are. If you've ever wondered what Slow Style really looks like in practice, this talk is the closest thing to standing in the room with me. Want to finally define your style? Grab your free worksheet and uncover your personal aesthetic!

It's Friday and time for a VERY special edition of the Between 2 Brands #podast with Bill Petrie! Why is it special? We're glad you silently asked – it's special because today we are having a conversation with the soon-to-be retiring President and CEO of ASI, Tim Andrews. It's a fantastic dialog where Tim reflects on his journey before working in the promotional products industry, lessons he's learned, what has meant the most to him, and what will miss when he's sipping on an Aperol Spritz in Positano this summer. Tim has left an indelible imprint on this industry, and this interview is one you truly don't want to miss. This episode of Between 2 Brands has been brought to you by the good people at CoasterStone – home of the original absorbent stone coaster. With that combination of stone-cold quality, striking decoration, low cost-per-impression, retail packaging, and unmatched value, David Glenn and his team at CoasterStone are ready to help you make a ROCK-SOLID impression with your clients. Email them at promo@coasterstone.com today!

Full transcript⁠⁠⁠⁠ ⁠⁠⁠⁠Watch this interview on YouTube⁠⁠⁠⁠ — One simple piece of advice has had a “profound impact” on Moët Hennessy USA SVP Regan O'Kon's career: “Don't let tasks take over.” “We are all guilty of letting tasks take over, every single day,” Regan says. “You might have to create a PowerPoint, you might have to put a checklist on your annual planning milestone. You might have to have a huge cross-functional meeting, you might have to present to the board … [but] the most important thing is your team and your ability as a leader to remove barriers and let them go and be creative and inspired.” That philosophy guides Regan as the SVP of Commercial Marketing for Moët Hennessy USA, where her portfolio includes Dom Perignon, Hennessy, Veuve Clicquot, and other iconic brands. In an industry where luxury is defined by small acts of service and hospitality, Regan's team works to ensure every consumer interaction creates a memory. Today on Building Better CMOs, Regan and MMA Global CEO Greg Stuart discuss the complexity of bringing brand strategy to life at the point of purchase, the importance of leading with emotional intelligence, and how relentless focus and team consistency helped build the Aperol Spritz into a global phenomenon. They also explore the balance between data-driven insights and cultural intuition, why storytelling matters as much as the product itself, and how historic brands evolve while honoring their heritage. This episode was produced and edited by Eric Johnson from ⁠⁠⁠⁠⁠⁠LightningPod.fm⁠⁠⁠⁠⁠⁠. ⁠⁠⁠⁠⁠⁠⁠Follow Building Better CMOs in your podcast app⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Subscribe on YouTube⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Rate & review the podcast⁠⁠⁠⁠⁠⁠⁠⁠ Links: ⁠⁠⁠⁠⁠⁠⁠⁠Regan's LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Greg's LinkedIn⁠⁠⁠

Why vaccines have become so polarizing; Florida to remove all vaccine mandates; A modest proposal for revised Covid vaccine guidelines has the CDC in an uproar; Gastroparesis—what causes it and how to alleviate it; options for treatment of tricuspid regurgitation; New tech enables continuous home testing of levels of stress hormone; The mystery of a dog's sudden death.

In hour four, a new viral trend where someone gets hit in the face with a drink has us intrigued. Gino Torretta sends Hoch a picture of a giant Aperol sign in Torino, Italy which of course prompts Hoch to once again declare he is responsible for the "sudden" rise in popularity of the Aperol Spritz. Plus, why we have a newfound respect for Tom Brady.