Podcasts about Baklava

Inauguriamo questa nuova serie con la Pasticceria Mourad, la miglior pasticceria araba d'Italia ed un vero e proprio vanto egiziano a MilanoIscriviti qui alla nuova newsletter Qui trovate tutti i link di Medio Oriente e Dintorni: Linktree, ma, andando un po' nel dettaglio: -Tutti gli aggiornamenti sulla pagina instagram @medioorienteedintorni -Per articoli visitate il sito https://mediorientedintorni.com/ trovate anche la "versione articolo" di questo podcast. - Qui il link al canale Youtube- Podcast su tutte le principali piattaforme in Italia e del mondo-Vuoi tutte le uscite in tempo reale? Iscriviti al gruppo Telegram: https://t.me/mediorientedintorniOgni like, condivisione o supporto è ben accetto e mi aiuta a dedicarmi sempre di più alla mia passione: raccontare il Medio Oriente ed il "mondo islamico"

Storia del Baklava, un dolce ottomano tanto leggendario da diffondersi in tutto il mondo con i suoi gusti e saporiIscriviti qui alla nuova newsletter Qui trovate tutti i link di Medio Oriente e Dintorni: Linktree, ma, andando un po' nel dettaglio: -Tutti gli aggiornamenti sulla pagina instagram @medioorienteedintorni -Per articoli visitate il sito https://mediorientedintorni.com/ trovate anche la "versione articolo" di questo podcast. - Qui il link al canale Youtube- Podcast su tutte le principali piattaforme in Italia e del mondo-Vuoi tutte le uscite in tempo reale? Iscriviti al gruppo Telegram: https://t.me/mediorientedintorniOgni like, condivisione o supporto è ben accetto e mi aiuta a dedicarmi sempre di più alla mia passione: raccontare il Medio Oriente ed il "mondo islamico"

03:07 The Importance of Family and Proximity05:57 Cultural Expectations vs. Family Values09:13 Personal Experiences with Family Dynamics12:01 Entrepreneurship and Family-Centered Economies15:00 Teaching Kids About Bitcoin18:13 Bitcoin as a Legacy20:59 The Role of Bitcoin in Family Life24:05 Cultural Critique of Silicon Valley26:48 Spiritual Parallels and Humility in Bitcoin34:21 The Baklava Bitcoin Connection35:14 Tech and Humanity: A Christian Perspective37:16 Understanding Social Contract Theory43:08 The Practical Implications of Social Contracts46:52 Political Theology and Evangelical Leaders47:52 Reflections on John Piper's Influence01:01:10 Navigating Controversy in Theology

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Semra Ertan'la Karşılaşmak – 24. Mayıs 2025 | Auch dieses Jahr veranstaltet die "Initiative in Gedenken an Semra Ertan" in Hamburg St. Pauli einen vielfältigen Tag der Erinnerungen, Visionen und solidarischen Verbundenheit zu der Arbeiterin, Dichterin und Antirassistin: https://semraertaninitiative.wordpress.com/ | Samstag 24. Mai 2025 12:00 – 14:00: Get-together am Semra-Ertan-Platz Mit Performance, Musik, Gedichten, Button-Gestaltung sowie Cay & Baklava Kommt vorbei und lasst uns gemeinsam an Semra Ertan erinnern und den Platz mit Leben erfüllen! Ort: Semra-Ertan-Platz, Clemens-Schultz-Straße 96, 20359 Hamburg Get-together am Semra-Ertan-Platz, weiterhin mit der Forderung nach einer offiziellen Umbenennung. Installation von Gedichten und Texten aus dem „Semra Ertan Zimmer“ in Frankfurt. Arbeiten von Schüler*innen der Stadtteilschule am Hafen in Zusammenarbeit mit der Künstlerin und Lehrerin Özlem Avcı Audio-Installation der Künstler*innen Janis Jirotka & Linda Jiayun Gao-Lenders. Performance der Künstlerin Adi Liraz. Cay und Baklava sowie eine Button-Maschine für eure individuellen Erinnerungsstücke. 18:30 – 20:30: Performance, Spoken Word, Ausstellung & Gedichte Ort: HausDrei, Stadtteilkulturzentrum, Hospitalstraße 107, 22767 Hamburg Mit Beiträgen von: Özlem Avcı, İlayda Akbaba, Derya Atakan & Daniel Arkadij Gerzenberg, Cana & Zühal Bilir-Meier, Zeynep Demir, Anguezomo Nzé Mboulou Mba Bikoro, Shock Güzel, Adi Liraz, Franziska Link, Reyhan Şahin aka Lady Bitch Ray, Paulino José Miguel, Berivan Kaya, Meryem Choukri, Stadtteilschule am Hafen Hamburg, Semra-Ertan-Initiative. Musikalische Beiträge von Daniel Gerzenberg & Derya Atakan und Shock Güzel (Punk-Hardcore). Wissenschaftliche Inputs: Zeynep Demir (Psychologin) zu den gesundheitlichen Auswirkungen von Rassismus. Franziska Link (Literaturwissenschaftlerin) über Semra Ertans Schaffen. Ausstellung von Schüler*innen der Stadtteilschule am Hafen unter Leitung von Özlem Avcı Anguezomo Nzé Mboulou Mba Bikoro, künstlerischer Input und Poetry Performance von Adi Liraz, speziell für den Semra-Ertan-Platz entwickelt. Moderiert wird der Abend von Meryem Choukri (Bildungs- und Kulturwissenschaftlerin) ....:::::....:::::.....::::.....::::.......::::....:::::..... Semra Ertan'la Karşılaşmak – 24. Mayıs 2025 
24 Mayıs Cumartesi 12:00 – 14:00 
Semra-Ertan-Platz'ta Buluşma 
Yer: Semra-Ertan-Platz, Clemens-Schultz-Straße 96 Adi Liraz'dan performans, Janis Jirotka & Linda Jiayun Gao-Lenders'tan ses yerleştirmesi, Stadtteilschule am Hafen öğrencilerinden sergi küratör: Özlem Avcı, Semra Ertan Zimmer sunumu, ayrıca müzik, şiirler, rozet tasarımı ve çay eşliğinde buluşuyoruz. Gelin, birlikte Semra Ertan'ı analım ve bu meydana yaşam katalım! 18:30 – 20:30 
Performans, Spoken Word, Sergi ve Şiirler
Katkıda bulunanlar Yer: HausDrei, Hospitalstraße 107 Özlem Avcı, İlayda Akbaba, Derya Atakan & Daniel Arkadij Gerzenberg, Cana & Zühal Bilir-Meier, Zeynep Demir, Anguezomo Nzé Mboulou Mba Bikoro, Shock Güzel, Adi Liraz, Franziska Link, Reyhan Şahin aka Lady Bitch Ray, Paulina José Miguel, Berivan Kaya, Meryem Choukri, Stadtteilschule am Hafen Hamburg ve Semra-Ertan-İnisiyatifi. Düzenleyenler Semra Ertan'ı Anma İnisiyatifi, St. Pauli Arşivi, GWA St. Pauli, Zühal & Cana Bilir-Meier ....:::::....:::::.....::::.....::::.......::::....:::::..... In Gedenken an Semra Ertan Die jährliche Gedenkveranstaltung in Hamburg-St. Pauli rund um Semra Ertans Todestag (28.5.1982), ist ihrem politischen Kampf gewidmet – in ihrem Schreiben und Aktivismus. Gemeinsam mit Gäst*innen erinnern wir an ihr Leben und halten ihr Vermächtnis lebendig. Zusammen mit Nachbarschaft, Künstler*innen, Performer*innen, Musiker*innen, stadtteilaktivistischen Akteur*innen sowie der (post)migrantischen und feministischen Community verbringen wir einen Tag mit Semra Ertans Werk und Leben. Viele Menschen, die von ihren Texten inspiriert sind, werden diese öffentlich teilen. Darüber hinaus dient die Veranstaltung als Plattform für erinnerungspolitische Initiativen auf Bundesebene, insbesondere jene, mit denen die Semra-Ertan-Initiative in einem solidarischen Netzwerk verbunden ist – darunter Netzwerke von Opfern, Betroffenen und Angehörigen rassistischer, rechter und antisemitischer und Polizei-Gewalt, insbesondere Hamburger Initiativen. Alle Mitwirkenden – Künstler*innen, Aktivist*innen und Wissenschaftler*innen – sind von Semra Ertan inspiriert und tragen dazu bei, ihr Wirken sichtbar zu machen und ihre Erinnerung wachzuhalten. Die Vielfalt der musikalischen, wissenschaftlichen, literarischen, pädagogischen und künstlerischen Beiträge zeigt, welche Bedeutung und Inspiration Semra Ertans Werk auch 43 Jahre nach ihrem Tod hat.

Rita Magalde runs Sheer Ambrosia in Salt Lake City, UT and shares her roller coaster baking business journey of 17 years that includes big risks, life changes, surprises, failures and successesGet full show notes and transcript here: https://forrager.com/podcast/141

Two whip-smart journos join us to discuss the cookbook controversy. Sexism, intellectual property law, and who was the first person to stick a lemon up a chicken’s bum anyway? Find out more about The Front podcast here. You can read about this story and more on The Australian's website or on The Australian’s app. This episode of The Front is presented by Claire Harvey, produced and edited by Jasper Leak who also composed our theme.See omnystudio.com/listener for privacy information.

In this episode of Welcome to Cloudlandia, I chat with Dan about his recent journey to Buenos Aires for stem cell therapy on his knee. After living with an injury since 1975, he shares how advancements in medical technology are providing new solutions for pain and mobility. We discuss the challenges of recovery and the impressive potential of these therapies, along with vivid stories from his experience in this vibrant city. We also touch on the role of AI in our modern landscape, questioning its reliability and pondering whether it enhances creativity or simply recycles existing ideas. As we explore the implications of AI, we consider how it can assist in achieving desired outcomes without requiring individuals to develop new skills themselves. Sullivan emphasizes the importance of meaningful work and the balance between utilizing technology and fostering genuine human creativity. Our conversation wraps up by highlighting the ongoing journey of personal growth and the need for continuous improvement in an ever-evolving world. SHOW HIGHLIGHTS Dan shares his personal journey to Buenos Aires for stem cell therapy to rejuvenate his knee cartilage, highlighting advancements in medical technology and the promising future of these treatments. We explore the historical significance of technological revolutions, from steam power to the creation of the alphabet and Arabic numbers, and their impact on communication and societal progress. The discussion delves into the rapid advancements in AI technology, questioning its role in creativity and entrepreneurship, and examining its potential for convenience and efficiency. Dan and I consider the distinction between ability and capability, reflecting on how current technological advancements like AI have amplified capabilities while individual aspirations may lag. We discuss the integration of AI in creative processes, highlighting how it can enhance productivity and creativity without diminishing human input. The conversation touches on the importance of efficiency and prioritization in personal growth, exploring strategies for optimizing tasks and delegating effectively. We conclude by reflecting on the ongoing nature of personal and technological growth, emphasizing the value of continuous improvement and collaboration in achieving success. Links: WelcomeToCloudlandia.com StrategicCoach.com DeanJackson.com ListingAgentLifestyle.com TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Dean: Mr. Sullivan. Dan: Mr Jackson, it's been a while, it's been a while. Dean: And yet here we are. Like no time has passed. Dan: Yes. Dean: Because it's now. Dan: But I've put on a lot of bear miles since I saw you last. Dean: Yeah, tell me about your journeys. Dan: Yeah well, buenos Aires. Yep Just got back yesterday and am in considerable pain. Oh really what happened. Well, they give you new stem cells. So now, they're going after. They're going still on the knee, but now they're going after tendons and ligaments, yeah, and so this may seem contrarian, but if you're in pain, it means that they're working. Dean: Oh, okay. Dan: How's that? For a compelling offer If you feel really bad about this, it means that what I'm offering you is a great solution. Dean: Yeah, with a name like Smuckers, it's got to be good, right yeah? What was that cough syrup that was known to taste so bad? Buckley's, buckley's. Dan: Tastes so bad. Tastes awful Works great. Dean: Yeah, that's right. That's the perfect thing. Tastes awful, works great. So were they completely pleased with your progress. Dan: it's, yeah, I think that the from what I can tell from they. They show you pictures of other complete cartridges. You know, okay, with other people and my left this is my left knee an injury from 1975. 1975, uh-huh, so 50 years, and it progressively wore down. It was a meniscus tear and in those days they would remove the torn part of the meniscus, which they don't do anymore. They have new surgical glue and they just glue it back together again. But this is the. This is one of the cost of living in over a period of history where things get better and so, as a result, I have a cartilage today which is equal and capability as it was before I tore it in 1975. However, all the adjustments my left leg and my head to make, 50-year period of adjusting to a deteriorating capability in my left there was a lot of calcification and stresses and strains on the tendons. So now that they can see the complete cartilage back, they can know exactly what they have to do with the otherons. So now that they can see the complete cartilage back, they can know exactly what they have to do with the other things. So they still reinforce it. So I get new stem cells for the cartilage because it has to be reinforced and so it's a good thing. I'm planning to live another 75 years because I think every quarter over that period I'm going to be going to Argentina. Dean: Oh boy, this is great. Dan: Or Argentina, is coming to me. They're going through their FDA phases right now and he's getting the doctor scientist who created this is getting his permanent resident card in the United States. So I think probably five years five years it'll be available to others. You know they don't have to make the trip. Dean: Well, that's great so now you've got the knee cartilage of a preteen Swedish boy. We were bouncing around the mountains. Dan: Yeah, something like that, yeah, something like that, something like that it's interesting that it wasn't 1975 when the $6 million man started out. Dean: That's what you're going to end up as the $6 million man. We can rebuild. We'll see. Dan: Yeah, but I had. While we were there, we had a longtime client from Phoenix was down. He was working on knees and rotator cuffs in his shoulders. Dean: And. Dan: I was able to say does it hurt? And he says yes, it does, and I said that means it's working. Dean: That means it's working. Dan: Yeah, and I said. He said you didn't tell me about the pain part before you encouraged me to come down here and I said, well, why? You know? Why, pull around with a clear message. Dean: And I said well, why, you know why fool around with a clear message, Right, I remember when Dave Astry had he had, like you know, a hundred thousand dollars worth of all of it done, all the joints, all the like full body stuff, and he was just in such pain afterwards for a little while. But how long does the pain last? Dan: Imagine it's like getting well, if I go by the previous trips, which were not equal in intensity to this one, there was about three or four days. Three or four days and then you know, you're, you're up and around. Yeah, as a result of this, I'm not going to be able to make my Arizona trip, because this week for genius Right, because? I'm going to have to be in wheelchairs and everything. And if there's one place in the world you don't want to be not able to walk around, it's Phoenix. Because, it's all walking. That's the truth. Yeah, up and down. So we're calling that off for now, and yeah, so anyway, and anyway. But they're really thriving down there. They're building a new clinic in a different part of the city, which is a huge city. I never realized how big Buenos Aires is. It's along the same size as London, you know London. Dean: England. Yeah right, you know how big London is. How long are you go on each trip? How long are you there? Dan: We arrive on a Sunday morning and we leave on a Friday night. Okay, so the whole week. Yeah, yeah, it's about eight days, eight travel days, because on Saturday we have to go to Atlanta to catch the next plane. Dean: Yeah. Dan: That's either a dog or a monkey. Which do you have there? Dean: That was a dog, my neighbor's. I'm sitting out in my courtyard. That was my neighbor's dog. It's an absolutely beautiful Florida morning today, I mean it is room temperature with a slight breeze. It's just so peaceful out here in my courtyard aside from working out Well. Dan: you're close to the Fountain of Youth. That's exactly right. How many? 100 miles? 100 miles to the north, st Augustine, that's right. That's exactly right. Dean: Yeah, this whole. Just look at. Dan: The De Leon. That's right yeah. Dean: This whole just look at the day. Leon, yeah, I know my I think we're going to look back at this time. You know like what? You are on the leading edge of big advantage of these treatments. You know the things that are available medically, medical science wise to us, and you realize how. I was having a conversation with Charlotte this morning about the I want to layer in you know the benchmarks technologically around the things that we've been talking about in terms of text and pictures and audio and video and seeing them as capabilities where it all started. You know, and it's amazing that really all of it, aside from the printing press with gutenberg, is really less than 150 years old, all of it, because she asked about the benchmarks along the way and if you went from Gutenberg to different evolutions of the press, to the typewriter, to the word processors in personal computing and digital, you know PDFs and all of that stuff and distribution has really only started. You know full scale in 150 years, along with the phonograph in the mid-1800s, the, you know, photography and moving pictures all kind of happened in that one 1850 to 1900 period. You know, but the big change of course, yeah, 1900 to 1950. Dan: Well, you know it's interesting because it's built like the question of what are the tallest mountains on the planet, and the answer is not Mount Everest. The tallest mountains on the planet are the Hawaiian Islands. Dean: Oh, okay. Dan: You know, the big one, the big island, I think the top peak there, Mauna Loa. I think Mauna Loa is a name of it and it's about 30,. Everest is 20, 29,000 and change, but Mauna Loa is around 32,000. Dean: Is that right yeah? Dan: but it's. You know that's an island that goes right down to the ocean floor and I think the same thing with technology is that we look back and we just take it back to sea level. We take technology back but we don't see the massive, you know, the mass amount of growth that was. That was over tens of thousands of years. That was before you could actual changing technology. I think probably have the perception maybe you know 150 or 200 years where we can see changes in technology over a decade. You know it would be a tremendous thing. It's the perception of change that I think has suddenly appeared on the planet. You know, and I think that the big one, there were three right in a row it was steam power, it was electricity and it was internal combustion. You had those three multiplier technologies Steam 18, no 1770s, 17,. You know it was fully developed probably right at the time of the American Revolution 1776. You had really, dependably, certain steam power right around then. You had to have that multiplier. You had to have that multiplier for there to be significant, frequent technological jumps. You had to have this. Before that, it was slavery. It was animals and slavery that got you, and that didn't change. Dean: Yeah, I mean because the steam. That's what really was. The next big revolution in the printing press was the steam powered printing Steam powered presses. Dan: Yeah, steam presses. Dean: That allowed the newspapers to really take off then yeah. Dan: Yeah, it's fascinating. Dean: You know that you have Charlotte in my who knows all of that. Dan: You better explain that, you better explain that. Dean: I think all of our for the new listeners. Well, there may be new people. There may be new people today. Dan: You know, yes, I don't want my reputation. Dean: That's so funny. Well, even that you know having an AI that we have named Charlotte, my chat GPT buddy, to be able to bounce these ideas off and she gets it. I mean, she sees the thing, ideas off and she gets it. I mean, she sees the thing. But you know, it's really what you said about the islands. You know the sea floor right, the bedrock, the level all the way down is where that is. And I think if you look at, even before Gutenberg, the platform that was built on, for there to be movable type, there had to be type, that had to be the alphabet, the alphabet had to be. And it's just amazing when you think about what would have been the distribution method and the agreement that this was the alphabet. This is what this, this is what we're all gonna do and these are the words. Dan: And I'm fascinated by that whole, that whole development, because all that, yeah, yeah, it's really interesting because, as far as we can tell, it's it's roughly about 3 000 years ago. The alphabet eastern mediterranean is basically, but where it really took on that we notice a historical impact is with the Greeks. Their alphabet and ours isn't all that different. I think it's got a few letters different using our set of ABC. It's like 80%, 80%, 85% similarity between that and the. Greek alphabet. And the other thing is did the culture, or did the country, if you will, that? Had it, did they have any other powers? I mean, were they military powers, were they? Maritime powers and the Greeks had it. The Greeks were, they had military power. They had, you know, they were you know they weren't an island, but they had a lot of ports to the Mediterranean. And did they have ideas to go along with the alphabet? Did they have significant, significant ideas? Powerful because they were that's where the spotlight was for new thinking about things at the same time that the alphabet appeared. So they could, you know, they could get this out to a lot of different people and but it's not. It's not very old in terms of time on the planet. Right when you think about the big picture, yeah, yeah, and you could see how the countries that the civilizations, countries, cultures that did not have the alphabet, how they didn't make the same kind of progress. Dean: Yeah, that's. Dan: I mean, it's really and then the Arabic numbering system was huge, where you had zero, you had nine, one, two, three, four, five, six, seven, eight, nine, and you had zero, and zero made all this. Nothing made all the difference in the world. Nothing made all the difference. Dean: oh, that's funny, I heard a comedian talking about the Greek salad. It was such a. It gave us so much so early. But really all we've gotten in the last few hundred years is the salad, the Greek salad they've kind of been resting on their laurels, you know. Dan: Yeah, don't forget souvlaki. Dean: Oh yes, souvlaki, Exactly. Dan: Souvlaki is a very big contribution to human progress. Dean: Uh-huh and baklava, Baklava yeah. Yes, that's so funny. I had an interesting thought the other day. I was talking with someone about where does this go? You start to see now the proliferation of AI being used in content creation poll. You know 82% of people don't trust any content that's created to be. You know whether it's authentic or whatever, or real compared to. Dan: AI created and yeah, of course I don't trust that poll. Dean: Right, exactly. Dan: None of that. How could you possibly get a poll? Dean: I know. Dan: I mean how you know your hundred closest friends. Dean: I mean, is that what I mean exactly? Dan: I think that whole thing 82 out of my hundred closest friends who's? Got a hundred close. Who's got a hundred closest friends? You know, like that yeah and you know I mean so. It's ridiculous. What we know is that it's pervasive and it's growing. Dean: Yes, that's true, I can tell. Dan: And you know I was really struck by it, like if I go back two years, let's say, you know the spring of 23. Dean: Yeah. Dan: And yeah, and I'm having my connector calls, especially with the raise owners, and you know so maybe there's 15 people on the call two years ago and maybe one of them is one of these lead scouts. He does things technological, you know, it could be Lior Weinstein or Chad Jenkins, like that, or Mike Koenigs might be Mike Koenigs, and of course they're into it and they're into it and they're making very confident predictions about where this is all going, and I go to three weeks ago, when I had two FreeZone podcasts day after each other, tuesday and Wednesday, and there might have been a combined 23 different people. A couple of people appeared twice, so 23 people and every one of them was involved in some way with AI. That had happened over a two-year period and there wasn't any, what I would say, wonder about this. There wasn't any sense. Of you know, this is amazing or anything. They're just talking about it as if it's a normal thing. So fundamental capability has gotten into the entrepreneurial marketplace and is now considered normal. Dean: Yeah, Just the way like yeah. And Wi-Fi is, you know, internet. We take that for granted. Yeah, I worry, though, that I think like, generationally, where does this head? I'm saying that it just seems like a proliferation of intellectual incest is where we're headed with that, that if all the new you know, generative ai are just regurgitating, assembling stuff that already exists, who's creating the new thoughts in there? Dan: you know, well you say you're worried I'm not worried. Dean: I don't, I mean you're not worried, I'm not worried, I'm just, you're like one of those people who says they're curious, but they actually don't care. I don't, I don't really care. You're right, they want to be seen as caring. Dan: You want to be seen as worrying. Dean: Yeah, thanks for calling me out. Dan: You're not worried at all. Dean: Yeah, that's it. I need you to keep me in check. Dan: Actually, you're luxuriating in your inequality. Dean: Yes, exactly Because I know I'm coming up with original ideas. That's right. Well, has it changed at all? No, I think that's the thing. I'm just observing it. I'm really starting to see. I think I mentioned years ago, probably when we first started the Joy of Procrastination podcast I read an article about the tyranny of convenience and I thought that was really interesting. Right, that convenience is kind of an unrated driver of things. We're like on the, you know, at the we're on the exponential curve of convenience now that there's very little need to do anything other than decide that's what you want, you know, and I think, riding on that level, I just see, like, where things are going now, like, if you think about it, the beginning of the 1900s we were, if you wanted to go anywhere, it was with a horse right. And we're at a situation now I've had it my the new tesla self-driving, they've got the full self-driving thing is, I was, I went to meet with Ilko in Vero Beach, which is about an hour and a half away, hour and 15 minutes away, and I pulled out of my driveway not even out of my driveway, I just pulled out of my garage and I said you know, navigate to the restaurant where we were meeting in Vero Beach, and then I, literally, dan, did not touch the wheel as we pulled into the restaurant All the way. The entire drive was done by Tesla and to me. You know, you see now that we're literally one step away from hopping in the backseat and just waking up when you get there, kind of thing. We're inches away from that now because functionally, it's already happening and I have 100% confidence in it. It's you, it's. It's an amazing advancement and I just think about every single thing, like you know, every possible thing that could be done for you is that's where we're moving towards. Do you know, dan Martell? Have you met dan? Dan: no, I heard his name, so he's a really cool guy. Dean: He wrote a book recently called buy back your time, but his, you know, he's made his name with sas companies, he had a sas academy and he's a investor and creates that. But he said the modern, the new modern definition is, you know, instead of software as a service, it's we're moving into success as a service, that it's delivering the result to people, as opposed to the tool that you can use to create the result. And I think that's where we're going with AI more than I don't think people learn how to use the tool as much as people organizing the tool to deliver popular results that people are going to want. And I think that that's really what you know. Electricity, if you go all the way back, like if you think about that's probably on the magnitude of the impact, right, but even way beyond that. But if you think about it, wasn't just electricity, it was what that capability, the capability of electricity, opened up, the possibility for the ability to have constant refrigeration. You know some of the application of that core capability and lighting, and lighting exactly. Dan: Lighting, lighting, yeah. Dean: So I think that's where we're yeah, looking back you know you know. Dan: The thing that strikes me, though, is it all depends on the aspirations of the individual who has these things available and my sense is, I don't see any increase, relatively speaking, in people's aspiration you don't see any increase in people's aspiration. I don't think people are any more ambitious now than when I started coaching, so they have I'll just quote you back a distinction which you made, which I think is an incredibly important distinction the ability, the difference between an ability and a capability. People have enormous capability, exponential capability, but I don't see their abilities getting any better. Right, I agree. Yes. So it doesn't mean that everybody can do anything. Actually only a very small few of people can do anything yeah. And so I think people's ability to be in the gap has gone up exponentially because they're not taking advantage of the capabilities that are there. So they feel actually, as things improve, they're getting worse. That's why the drug addiction is so high. Drug addiction is so high and addiction is so high is that people have a profound sense that, even though the world around them is getting better, they're not. Dean: Yeah, I just thought. As you're saying, all that you know is thinking about that capability and ability. That's a profound distinction. I think so, yeah. Dan: But also the the thing I'll write it down, and I'll write it down and send to you to know that. Dean: I'm serious about it, okay, but the thing people's desire for the things that ability can provide, you know, is I think there's a opportunity there in if you have the capability to, if you have the ability to apply a capability to get somebody a result that they want and value without having to go and develop the ability to create it, I think there's an opportunity there. That's kind of along the lines of that success as a service. Dan: No on an individual basis yes. But nothing's changed between the inequality of certain individuals and other individuals. Dean: Nothing's changed there. No, I think you're right, it's still distribution. Dan: Except that I think people are feeling it's still distribution, Except that the people who I think people are feeling more unequal. Dean: Yeah, yeah, but the ability to and I think AI gives people, you know, the ability to do create content at scale that they wouldn't have the ability to do otherwise. You know, even though it's mediocre, I think that's really the thing we're going to be able to have a, you know, an onslaught of no, I think it magnifies who you are to begin with. Dan: If you're mediocre, I think you get exponential mediocrity I guess. Dean: Thank you, I don't think. Dan: I don't think it takes a poor writer and makes them into a great writer. No, it does not. Dean: That's what I'm saying. Dan: Because they don't have the discernment between what's good writing and bad writing to start with. Well, how would they know when to get the AI back? I mean grammatically, I mean if they're bad at grammar, correct spelling, but that's not meaning, that doesn't have anything to do with meaning. So, yeah, so you know, I'm noticing. I mean I've normalized it already. I mean I put everything through perplexity. I read a whole paragraph and I run it through and then I'll add context to it, I'll add dimensions to it and I think but I'm the one coming up with the prompts, I doing the prompts, it's not prompting. It doesn't prompt me at all right you know, yeah, it doesn't impress me. Till the day I start in the morning, says Dan, while you were sleeping, while you were having, you know, reading and everything else. I've been doing some thinking on your behalf and I've thought this through. Now I'm impressed. Dean: I wonder how far we are away from that. Dan: I mean infinity away, uh-huh right, because that's not what it does. That's what we do. Yeah, yeah. Where do you think the desire comes from? Where do you think the desire because I see it almost as a desire is that we're completely replaceable? Where do you think that desire comes from? Dean: The desire for that people have. I think if you go down to the that technology can completely replace me. Dan: I mean, it seems to me to be an odd aspiration. Dean: I wonder what the I heard. I saw somebody let me see if I get the words right saying that I don't want to. I don't want AI to create art and writing so that I can do the dishes. I want AI to do the dishes and cook so that I can create art and music. Which is so yeah, I mean, when you look at the fundamental things like why does anybody do anything? What drives desire? I think, if you go back to the core thing, like the life that we live right now is so far removed from the life of ancestors. You know, in terms of the daily, you know, if you just look at what even going to Maslow's needs right of the if everybody we want to have a nice house, we want to have a car to drive around in, we want to have food, meals that are plentiful and delicious, and money to do the things that we want to do, but I think that most people would be content with those things. I think it's a very rarefied exception of people that are ambitious beyond their comfort requirements. Like you look at, why does somebody who you know you look at those things that once somebody reaches economic freedom kind of thing or whatever, it's very it's not uncommon that the people who don't need to continue doing stuff continue to do stuff. You know that can, like you're baked in ambition and I think score right if you look at the things that you're beyond, you don't need that at 80. Dan: I like being fully occupied with meaningful work. Dean: Right. Dan: In other words, I like working, I really do like working. Yeah, and there's no difference between the amount of time working at age. I am 80, almost 81. Dean: Yeah. Dan: At age. I am 80, almost 81. And there's no difference between the amount of hours. If you measure me by a day a week, there's no difference in the number of hours that I'm working which qualifies under work. You know it's a focus day kind of work. There's no difference now than when I was 50. How I'm going about it is very different. What I'm surrounded by in terms of other capabilities, other people's capabilities, is very different. I'm surrounded with it by. Technology is very different, okay, but it's still the same. I have sort of a measure of quality. You know that the work is. I like doing the work I'm good at. The work is meaningful. I like doing the work I'm good at. The work is meaningful, I find the work energizing, I find the work rewarding stays exactly the same and that's what I'm always. So when ai comes along, I said does it affect the amount of meaningful work that I do? And so far it hasn't changed anything and it's actually increased it. It's like I would say it. Actually I find and I can just measure it in projects that I'll start and continue work through until the project is completed. It's gone up considerably since I've had perplexity yeah, oh, that's interesting. Dean: So what would you say, like, what are the top few ways that you like? Integrate perplexity to an advantage like that for you, then? Because? Dan: you're basically, you're an observer of what you know and you're thinking about your thinking that hiring with Jeff Madoff and Jeff is working on the part of the book that involves interviews with people in show business and people who really understand the concept of casting rather than hiring, and the people who've built their businesses on a theater approach. So Jeff's doing that and we have our team supporting him. They're setting up the interviews, we're recording the interviews and we're putting them into print form for him. But the interesting thing about it is that I'm just working on the tool part of the book, the four-by-four casting tool, which is actually going to be five chapters. It's actually five chapters of the book Because the entire psychology of having people create their own roles inside your company is the essence of what casting, not hiring, really means is that you're not giving people job descriptions. You're what a completed project looks like, what a completed process looks like and everything else, but how they go about it they create for themselves. They actually create it. So they're not automatons. We're not creating robots here. We're creating people and we want them to be alert, curious, responsive and resourceful. What does? that mean we want things to happen faster, easier, bigger and better. What does that mean? We want them to create projects with a sense of commitment, courage and capability and confidence. So we're laying this out, so it's like a human being's brain manual, basically, as we're putting together that when you're involved in teamwork, what it looks like like. So what I'll do is I'll write a paragraph on my own time, just on word. I write in maybe a hundred word paragraph and what's going to be the context of this, and then I'll immediately go to perplexity and I said now I want you to take the this hundred word paragraph and I want you to come. I want you to divide it into three 50 word paragraphs and stressing these, and have one distinct idea for each paragraph. But I want the meaning of the three paragraphs to integrate with each other and reinforce each other. But there's a distinctly new thought. So I just give it all directions, I press the button and out it comes. So I said okay now looking at the essence of each of the three paragraphs, I'd like you to give each one of them a really great punchy subhead thing. I got my subheads, but I'm really engaged with, I'm sort of in real teamwork. I'm teamwork with this other intelligence and that feels yeah, really terrific, that feels really terrific. Dean: That feels really terrific, that's great. So you're using it to, you're the. You know I heard somebody talk about that the 10, 80, 10 situation where you're the beginning 10% of something, then let it create, expand that, create the 80%, and then you're the final 10 on weaving, yeah, together and except I would have about five, ten, eighty tens for the complete right. Dan: You know, yeah, and, like in perplexity, you just have the ask me line. I'll go through five or six of those and right in the course of producing what I you know, and I end up totally. I'll probably end up with about 200 words and you know it's broken down and some of them are bullet points and some of them are main paragraphs and everything, but I enjoy that. And then at the end I say now rewrite all of this in the concise, factual, axiomatic style of strategic coach Dan Sullivan. Use a maximum of Anglo-Saxon words, a maximum of active passive verbs, everything in the second person singular. You voice Helvetica and then Helvetica, please, Helvetica new standard Helvetica. Dean: New standard Exactly yes so funny, right, yeah I love that. Dan: But here's the thing, the whole question, I think, in all human experience, when you experience something new, how long is it that before amazing becomes normal and expected? Dean: yeah, yeah, and not long, no, not long. Once we get the hang of something, I think what you've had three expectations that's a good way to think about it. Actually, the way you're using it is very that's very useful yeah, and I don't keep my prompts either. Dan: I don't keep my prompts because then I'm becoming a bit of an automaton, right? So every time I start I go through the prompt, you know. And you know, I kind of have it in my head what the prompts are, but I want to see each time. Maybe I'll make a change this time and I don't want to cut myself out from the change, right, yeah, but my sense is that you went back and you could actually observe yourself learning the alphabet, you know first grade for me or learning the numbering system first grade for me. I bet the Dan who's going through this AI experience at 80 isn't much different from the. Dan at six years old, going through learning how to read and write and doing arithmetic. I bet I'm following pretty much the same pattern and that's a capability, that's a yeah, that is a really capability. Dean: Isn't that funny. It's like I remember I still remember like vividly being in kindergarten in january of 1972 and learning that something happened over the Christmas break there that we switched to, we had a new year and now it's not 1971, it's 1972. I remember just. I'm just. It's so funny how that made such an impression on me that now I knew something new. You know this is. Dan: I don't, you know how you just have total unawareness of something. Dean: And then all of a sudden now I know it's 1972, I know my place in time here yeah, yeah, I used to, I, when I was coaching. Dan: You know the first year of strategic coach program and I would talk about how long things took to get a result. You know. Dean: Yeah. Dan: So I said you know you know. I said the big difference that you're going to find being a coach is that you're essentially you're going from a time and effort economy to get a result just getting a result and shortening the amount of time it takes you to get a result. I said that's the big change that's going to take in the program. And I said, for example, I've noticed because I had a lot of really top life insurance agents in the program in the 1970s and 1980s insurance agents in the program in the 1970s and 1980s and they would talk about the big cases. You know the big cases, you know where they would get paid in those days. They get paid $100,000 for life insurance policy and they say you know those big cases, they can take two or three years. You know, take two or three years before them. And I said, actually, I said they were instantaneous. Actually, you got the sale instantaneously. And they said well, what do you mean? No, I put two. No, I said it took two or three years not getting Getting the case was actually instantaneous. It's just that you spend a lot of time not getting the case. What? if you just eliminated the amount of time not getting the case. What if you just eliminated the amount of time not getting the case and just got the case? Then the results would be instantaneous. I think that's really what we're after. Dean: Yes, I agree. I was just talking with somebody about that today. I didn't use those words, but the way you describe it is. You know that people spend a long time talking about realtors in specific. You know that they're getting the listing happens right away, but they do spend a lot of time not getting the listing here. Dan: Yeah, yeah, I remember. First I think it was certainly in the first five years I had a guy from Alberta who was apparently the top residential real estate. You know he was the top agent for the year. He had 240 sales in one year. And people say how does he do that? You can't do that number of presentations in a year, you just can't do that. I said, well, he doesn't do any presentations, he's got trained actors who do presentations. Right, he said a lot of actors spend 90% of their career unemployed. They've got to be waiters or they've got to do this and that. And he just found really great presenters who put on a great theatrical performance and they would do five or six of five or six of them a day, and he had a limousine driver. He had a limousine service that picked them up he would even have the limousine pick up the people to come for the presentation and they said yeah, but look at the cost. I said what cost? what cost indeed, but there you find the divide line between a mediocre person is the cost. He didn't think it was the cost at all. It was just an investment in him not doing presentations. And then he had an accountant who did all the you know he had a trained accountant who did all the. You know the paperwork. Dean: Yes, yeah, I think that's amazing Duplicating. Somebody has the capability to do a presentation, an actor. They're armed with the right script. They have the ability now to further somebody's goal. I meant to mention Dan. You've got a big day in Ohio this weekend. You got Shadur Sanders, went to the Browns in the NFL draft. Dan: I think they've made some bad moves, but I think that one's going to turn out to be one of their good ones. Dean: Yeah, I think so too. Dan: Especially for the coach he's getting. If you're a pocket quarterback, you do Stefanski, you know. I mean, yeah, he's a good coach. Dean: I forget whether are you a Browns or Bengals. Bengals. Cincinnati they're part of the Confederacy. Dan: They're part of the Confederacy, you know we don't yeah. They're a little bit too south. You know Cleveland. Actually, the first game I ever saw was with Jim Brown breaking the rushing record. His rookie year he broke one game rushing record. That was the first year. Dean: I ever saw a game. Dan: Yeah and yeah, yeah. It's in the blood, can't get rid of it. You know everything. Dean: Yeah, but anyway, but I rid of it, you know everything. Dan: Yeah, but anyway. But I think this is. You know we're zeroing in on something neat here. It's not getting anything you want. It's the result you want. How long does it take you to get it? I think that's really the issue. Dean: Yeah, yeah and people are vastly different in terms of the results that they were but I think that there's a difference too, that you mentioned that there's a lot of room for the gap, and I think there's a big gap between people's desires and what they're able to actually achieve. You know that I think people would love to have six-pack abs if they didn't have to go through the work of getting them. You know if there's a bypass to that, if you could just have somebody else do the sit-ups and you get the six-pack. That's what I think that AI and I mean the new, that amplified kind of capability multiplier is, but it requires vision to attach to it. It's almost like the software, yeah. Dan: Yeah, Meaning, making meaning, actually creating meaning. One of my quarterly books was you Are Not a Computer you know where. I just argue against the case that the human brain is just an information processor and therefore machines that can process information faster than human beings, then they're smarter. Dean: And. Dan: I said, if human beings were information processors. Actually I don't think we're very good information processors from the standpoint of accuracy and efficiency. I think we're terrible. Actually, I think we're terrible. We want to change things like repeat this sentence. It's got 10 words in it. We get about two words, seven or eight. We said yeah, I think I'm gonna go change one of the words right, you know very easy see what happens here, and I think what we're looking for is new, interesting combinations of experiences. I think we really like that. I think we like putting things together in a new way that gives us a little, gives us a little jolt of dopamine. Dean: I think that's true. That's like music, you know. It's like every. All the notes have already been created, but yet we still make new songs, some combination of the same eight notes in an octave, you know, yeah I think it would be. Dan: Uh, what was that song for that celine dion's name from the titanic? You know they were. The two lovers were in front of the boat and then yes, the wind blowing them in there. Seeing the sun interesting song the first time you heard it. But you're in a cell by yourself and there it plays every three minutes, 24 hours a day. You'd hang yourself. Dean: Absolutely yeah. Dan: That's the truth. Yeah, what'd you get? What's a pickup from the day. Dean: I like your approach of you know, of using the way you're using perplexity. I think that's a big planting for me to think about over the next week. Here is this using capabilities to create an ability bypass for people that they don't need to have the ability to get the result that they want. You know, because that's kind of the thing, even though people they would have the capability to create a result but they don't have an ability, comes in many different ways. You know, I think that the technical know-how, the creative ability, the executive function, the discipline, the patience, all those things are application things and if we can bypass all of that, I the that kind of blends with this idea of results but it's being in the process of constantly being in the action and the activity of making something faster and easier. Dan: I don't think. I think it's the activity of making things easier and faster, and bigger and better. I think that's what we love. We love that experience of doing that. And once we've done it once, we're not too interested in doing it the next time. Dean: We're looking for something else to do it with, I think who, not how, fits in that way right of doing you see what, you see what you want, and not having that awareness, even your, you know your checklist of can I get this without doing anything? Yeah, you know, or what's the least that I mean and the answer is never. Dan: No, right, almost never. Dean: Never, yes, right. Dan: Yeah, what happens is I identify just the one thing I have to do. I just have to do this one thing. Then the next question is what's the least I can do to get it? And I say this one thing Can I get it faster or easier? Okay, and then the third thing is then who's somebody else who can do that faster, easier thing for you? And then you're on to the next thing. But I think it's a continual activity. It isn't. It's never a being there you know, because then you're in the gap that's right yeah, yeah, anyway, always delightful dan another, uh, one hour of sunday morning well spent. Dean: Yeah, absolutely that's exactly right, always enjoyable. Are we on next week? Dan: yes, I believe yes, we are perfect, all right, okay here, okay, thank you thanks dan bye okay, bye.

Es geht um Adler, Hochzeiten und das Mittelalter bei den Jungs. Und zwar in "Bratwurst und Baklava - die Show". Es geht im TV wieder los. Ab jetzt immer Dienstags auf Pro 7, 22:30 Uhr. Und auf Joyn zum streamen. Außerdem reden die Jungs diesmal über den Wert eines I-Phones, Streaming und wichtige Eigenschaften in einer Beziehung. In diesem Sinne: Seid Freunde! Aber keine besten Freunde!+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++ +++ Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Cowboy Bebop Style Anime with save the world scenario?1 I'm in!Over 100k Skinners found? More Hackers in the mix and some delicious Baklava!Join this channel to get access to perks:https://www.youtube.com/channel/UCh4XoDo9hUz0UMSunku69Fg/joinhttps://www.twitch.tv/geekvariantshttps://spotifyanchor-web.app.link/e/wtvTDi0kUzbhttps://www.facebook.com/groups/176901704469900https://www.instagram.com/geekvariants/

Ein Podcast über die Vielfalt der Donauküchen. Gastrosoph Peter Peter zur kulinarischen Geschichte eines Kulturraums, der fließende Übergänge, aber keine Grenzen kennt. Ein Podcast von Der Pragmaticus.Das Thema:Beef Tartar, Weißwurst, gebackener Fisch, Krautfleckerl, Obers, Palatschinken, Kaffee, Tee, Bier, Wein, Mamaliga, Polenta, Schnitzel, Tafelspitz, Kebab, Cevapcici, Backhendl, Gulasch, Baklava – entlang der 2.857 Kilometer langen Donau treffen Esskulturen aufeinander und verbinden sich zu einer neuen Einheit. Donauküche sei „Culinary correctness“, sagt Gastrosoph Peter Peter. Es schwingt Nostalgie mit, aber warum nicht einigende Vielfältigkeit herbeisehnen oder herbeikochen? Dieser Podcast hat alle Zutaten.  Über machtHungerIn unserer Podcastreihe machtHunger geht es um die Kulturgeschichte des Essens und alle wirtschaftlichen Verstrickungen und politischen Machtspiele, die mit dem Essen und mit kulinarischen Traditionen verbunden sind. macht Hunger ist ein Podcast von Der Pragmaticus. Sie finden uns auch auf Instagram, Facebook, LinkedIn und X (Twitter).Staffel I macht Hunger I: Nationalgerichte macht Hunger II: Frankreichmacht Hunger III: Italienmacht Hunger IV: Das Schnitzelmacht Hunger V: Globale Küchemacht Hunger VI: Zucker!macht Hunger VII: Slawische Küchemacht Hunger VIII: Jenseits des FleischesStaffel IImacht Hunger I: Die Geschichte der Muskatnussmacht Hunger II: Der lange Weg zum Besteckmacht Hunger III: Weltenlenkerin Kartoffelmacht Hunger IV: Alkohol – Geschichte einer rosaroten BrillemachtHunger V: Salz, Ursprung von fast AllemmachtHunger VI: Ekel: Das Grauen bei Tischmachthunger VII: Wie der Tee drei Mal nach Europa kammachthunger VIII: Es trieft! Eine Geschichte vom FettStaffel III machthunger I: Bittersüß: Die Geschichte der Zitrusfrüchtemachthunger II: Warum dieses Weihnachtsessen?machthunger III: Klasse Wein machthunger IV: Gurken für die Ewigkeitmachthungerr V: Gemästete Mäuse: Das Essen der AntikeÜber Peter PeterDer Kulturwissenschaftler Peter Peter ist in der bayerischen Hauptstadt München aufgewachsen, hat in Klassischer Philologie promoviert und ist Autor zahlreicher Bücher über das Reisen und die Kochkulturen dieser Welt (unter anderem verfasste er auch eine Kulturgeschichte des Schnitzels bzw. der österreichischem Küche). Er lehrte an der von Slow Food gegründeten Università delle scienze gastronomiche in Pollenzo und Colorno. Seit 2009 lehrt er für den Masterstudiengang des Zentrums für Gastrosophie der Universität Salzburg das Modul „Weltküchen und Kochsysteme“ und ist Mitglied der Deutschen Akademie für Kulinaristik. Sein jüngstes Buch ist den Zitrusfrüchten und Italien gewidmet. Es heißt Blutorangen und ist im Verlag Klaus Wagenbach erschienen. Für den Pragmaticus hat er einen lesenswerten Einstieg in die Gastrodiplomacy verfasst. macht Hunger ist ein Podcast von Der Pragmaticus. Sie finden uns auch auf Instagram, Facebook, LinkedIn und X (Twitter).

Es ist Kontaktanzeigenzeit. Die Jungs lassen sich von ChatGPT verkuppeln. Ausserdem sprechen sie über die Floating Muschel Erlebnisse und feiern Özcans Geburtstag nach. Frauenstimmen-Parodien sind dabei und Telefonstreiche. Nur eine Frage bleibt offen: Wie viele Zitzen hat ein Euter? Für euch gibt es jetzt in diesem Feed über 170 alte Folgen 'Bratwurst & Baklava'! Eine Zeitreise zurück ins erste Kennenlernen ist jetzt also möglich.+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++ +++ Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Ever feel like you've done all the right things in your relationship—read the books, learned the skills, aced the communication—but something's still off? Like, you've got the conflict resolution part down pat… but it still feels like something's missing? Maybe it's not the mechanics—it's the heart behind them. This episode dives into a powerful clip from a conversation between Simon Sinek (@simonsinek) and Jay Shetty (@jayshetty) that got us fired up (in the best way!) about the deeper skill set we don't always talk about: the skill set of love. Join Cosmo and Suzi as they unpack what it means to not just solve problems in your relationships, but to love each other through them. From married life to dating dynamics, and everything in between, we talk real talk about how to uncover your “I feel loved when…” moments—and how showing love in ways that feel like love can be the difference between surviving a storm and being anchored through it. With Scripture, personal stories, and some good ol' baklava metaphors (yes, really), we laugh, reflect, and pray our way into deeper connection. Whether you're single, dating, engaged, or married, this episode is for anyone wanting to build a Christ-centered relationship that lasts through tsunamis, not just tiffs. We'll help you see why knowing what makes you (and your person) feel genuinely loved is vital spiritual work—and how trusting God in that process makes all the difference. Let's go beyond checklists and lean into love that's layered, lasting, and full of grace. Ephesians 4:2...With all humility and gentleness, with patience, bearing with one another in love... Original Reel found here.

Legionellen-Spülung bei Basti - rektal und häuslich und Özcans muss seinen Privatjet über Uber anbieten. Eine Woche, die anders läuft als geplant! Die Jungs reden über Ausbruchfails im Gericht und im Gefängnis. Ein Ort, an den sie wahrscheinlich kommen, wenn sie ihre ESC Band Pläne wirklich umsetzen sollten. DJ Bobo stehe uns bei!" Außerdem gibt es den Ernährungstipp Baklava, die JUngs reisen um die Welt und sprechen über Kinofilme und Diversität.+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++ +++ Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

ÇOCUK PARKI

This podcast covers episodes 11,519 to 11,524. A face from the past and That London shows up to make an offer that Dee Dee is well within her rights to refuse. Cassie goes out of her way to make amends to Fiz and Tyrone and secure herself a place to stay. Daisy makes plans for a memorial for her lost baby and is disappointed when Kit is a no-show. During visiting time, Brody blackmails Sean to bring a mobile phone into the STC. Eileen struggles to come to terms with the fact that Julie has terminal cancer. Debbie makes an enemy in Mick over an unpaid and extortionate call-out charge. Betsy is scared to go outside after last week's terrifying encounter with Rob. Tracy puts yogurt on her shopping list. Rafael isn't handy. Mandy has several guns.

Der Frühling ist da und der türkische Krokus und der deutsche Schmetterling geniessen die ersten Sonnenstrahlen. Gemeinsam klären sie diesmal die wichtige Frage: Wer schiebt sich in diesem Podcast verbal mehr in den Arsch!? Außerdem geht es um Katastrophenauftritte und katastrophal hohe Nebenkostenabrechnungen. Ganz nebenbei mach Basti noch sein Hobby zum Beruf und ist ab jetzt staatlich promovierter Dönologe.+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++ +++ Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

TÜRK MUTFAĞI Türk mutfağı, Türkiye'nin ulusal mutfağıdır. Osmanlı kültürünün mirasçısı olan Türk mutfağı, Balkan ve Ortadoğu mutfaklarından etkilenmiş ve aynı zamanda bu mutfakları da etkilemiştir. Ayrıca Türk mutfağı yörelere göre farklılıklar gösterir. Karadeniz mutfağı, Güneydoğu mutfağı, Orta Anadolu mutfağı gibi birçok yöre kendine ait zengin bir yemek kültürüne sahiptir. ÇORBALAR Çorba özellikle kış aylarında Türk mutfağının vazgeçilmez bir parçasıdır. Mercimek çorbası, ezogelin çorbası, yoğurt çorbası ve tarhana çorbası en çok tercih edilen çorbalardır. Ancak Türk mutfağı bunların yanı sıra sayısız miktarda çorbalar içerir. Etler, sebzeler ve baklagiller genellikle çorbaların ana malzemeleridir. Et suyu, un, yoğurt ve sebzeler çorbaların besleyici bir hale getirmek için kullanılır. ET YEMEKLERİ Türk mutfağındaki et yemeklerinin çoğu kebaplar, köfteler ve tencere yemeklerinden oluşmaktadır. Kebaplar genellikle lokantalarda yenen ve ızgara yöntemiyle pişirilen yemeklerdir. Kebaplar arasında döner kebap en sevilenler arasındadır. Ayrıca Bursa iskender kebabı, Adana kebabı, Urfa kebabı ve pirzola da çok yaygındır. Köfteler, kıymanın, ekmek içi, soğan ve çeşitli baharatlarla yoğurulmasıyla hazırlanır. Köfteler, ızgara, fırınlama, kızartma veya sulu yemek olarak yapılabilir. Akçaabat köftesi, İnegöl köftesi, Tekirdağ köftesi yurt çapında en çok sevilen köfteler arasındadır. SEBZE YEMEKLERİ Türk mutfağı sebze yemekleri açısından da çok zengindir. Dolmalar ve etli sebze bunların en meşhurlarındandır. Etli fasulye, karnıyarık, etli kabak, etli bezelye, etli türlü, etli mercimek ve nohut, etli ıspanak, lahana ve pırasa dâhil çok sayıda yemek mevcuttur. Aynı zamanda birçok sebze ızgara yöntemiyle ve kızartılarak pişirilebilir. HAMUR İŞLERİ Lahmacun, etli ekmek, pide, mantı ve börekler, Türk mutfağının en sevilen hamur işleri arasındadır. Ayrıca pilav ve makarnalar da bu sınıfa katıldığında çok geniş bir çeşitlilik ortaya çıkar. SOĞUK VE SICAK İÇECEKLER Dünyanın her yerinde sevilen gazlı içecekler ve meyve sularının yanı sıra Türk mutfağının kendine has içecekleri de mevcuttur. Yoğurdun sulandırılmasıyla yapılan ayran tamamen Türkiye'ye özgü bir içecektir. Bunun dışında şalgam suyu ve şerbet de Türkiye'nin kendine özgü soğuk içecekleri arasındadır. Sıcak içecekler arasında Türk kahvesinin ve Türk çayının özel bir yeri vardır. Türk kahvesi kabaca çekilmiş kahvenin cezve denilen uzun saplı kaplar içinde pişirilmesiyle hazırlanır. Dünya çapında ün kazanmış olan Türk kahvesi fincan denilen küçük bardaklar içinde servis edilir. TATLILAR Türk mutfağı tatlılar açısından oldukça zengindir. Baklava, kadayıf, lokma gibi hamurlu tatlılar; muhallebi, keşkül, kazandibi, sütlaç gibi sütlü tatlılar; hoşaf ve kompostolar, revani, helva, aşure ve kabak tatlısı gibi tatlılar Türk mutfağında geniş yer tutar. Baklava, Türk mutfağının en tanınmış tatlıları arasındadır. Çok ince açılmış yufkanın arasına fındık, ceviz veya Antep fıstığı konulur ve fırında pişirilir. Bu karışım daha sonra şerbetle tatlandırılarak servise hazır hâle getirilir. Revani, irmik helvası gibi bazı tatlıların yapımında irmik kullanılır. Türkiye'deki dini inançlar arasında yer alan aşure; buğday, kuru üzüm, fasulye ve nohut gibi birçok bitkisel malzeme kullanılarak hazırlanan bir tatlıdır. Kabak tatlısı, bal kabağının üzerine şeker eklenerek pişirilir. Bu tatlı sonbahar ve kış aylarında tercih edilen Türk mutfağına has bir tatlıdır.

Heute mit der Erkenntnis: Kanzler sein is the hard knock life. Bitch better have Olafs Money! Ihr hört als raus: Kanzlerkandidatur schließen Basti und Özcan für sich aus! Es geht außerdem um Vergangenheit und Vergänglichkeit. Etwas was uns alle betrifft. Außer Brad Pitt. Aufruf heute: Grüßt mehr alte Leute!+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++ +++ Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Dans cet épisode explosif du CKB SHOW 154, Nicolas et Olivier vous dévoilent en exclusivité les innovations hallucinantes d'Android 16, alias Baklava !• Des fonctionnalités inédites : Mode d'exposition hybride pour des photos dignes d'un pro, Live Updates pour rester connecté en temps réel et bien plus…• Focus sur la sécurité et l'accessibilité : Découvrez comment Google renforce la confidentialité et repense l'ergonomie pour une expérience mobile optimisée.• Zoom sur ChromeOS 133 : Un tour d'horizon des nouveautés qui redéfinissent l'usage de votre Chromebook !Abonnez-vous, laissez un pouce bleu et partagez pour ne rien manquer de nos prochains épisodes. Préparez-vous à être surpris !00:00:00 Introduction 00:07:42 Que pouvons-nous attendre d'Android 16 ?00:08:30 Contexte : Android, un acteur majeur en constante évolution00:15:14 Android 16 : Un aperçu des nouveautés00:16:20 Appareil photo00:23:58 Ergonomie et accessibilité00:33:38 Sécurité et confidentialité00:40:18 Multimédia00:43:42 Conclusion : L'avenir d'Android et impact sur l'écosystème Google00:45:25 Chrome OS 13300:55:30 Les nouveautés Google01:08:04 les faux QR code01:13:27 Coups de cœur et informations complémentairesSoutenez-nous sur Patreon

Tach auch, da simma wieda, diesmal zu Folge 71! Wir sprechen über die kulinarische Woche, wie Bratwurst und Baklava seinen Podcast aufnimmt, außerdem haben wir wieder einige Serienempfehlungen für euch.Freut euch auf all das und mehr in Folge 71 von Bolo & Bacon.Viel Spaß beim Hören wünschen euch!David & Benni Nährwertangaben:Diese einstündige Folge enthält knapp 60 Minuten pure Podcastunterhaltung3,11 Themen je 100 kg KörpergewichtNUTRI-SCORE: XXL

UNiTE Food is a Yorba Linda, California-based company that produces globally inspired protein bars. The brand offers unique flavors such as Churro, Mexican Hot Chocolate, and PB & Jelly, aiming to bring diversity to the wellness industry. Each bar provides around 10 grams of protein and is gluten-free, catering to health-conscious consumers seeking both nutrition and nostalgic tastes. Clara often relied on protein bars during her busy career but found the available flavors uninspiring. Drawing from her diverse culinary background, she recognized a gap in the market for culturally diverse flavors. Clara's father is an entrepreneur. Her family immigrated from Sudan when she was five years old. When they arrived in the United States, her father started a plumbing supply distribution business, which is the business Clara worked in earlier in her career. The idea for UNiTE was something Clara started thinking about in 2018 or 2019 while she was still working in her family's plumbing business. She began experimenting with different recipes and products in her kitchen in the early days of the pandemic in 2020.Clara often visits ethnic markets to learn about new flavors for new products. She also studied flavors and what people were eating when she traveled abroad.  QUOTES “If I'm anything, I'm a very curious person. I'm curious about how the world works and I'm curious about why segments of the population aren't being served.” (Clara) “If you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. If you create value, why would somebody leave you?” (Clara)“For me, it was about making sure we were taking care of our customers. That was the winning strategy. It sounds really simple, but it's way harder to execute.” (Clara)“Business is a framework. Once you understand product liability, you understand how to insure against it. You learn about the certifying bodies in your industry. It's hard and it's not (hard).” (Clara)“It's really about building relationships. Mutually beneficial relationships.” (Clara) “When you're over 40 and you created a new business, you're usually not doing it for money, you're doing it to try to make the world a better place.” (Clara)“I wanted to find common ground. Let's find flavors that will resonate with lots of people.” (Clara)“The essence of the UNiTE brand is to seek to understand and seek to find common ground instead of focusing on how we're different.” (Clara)“At the end of the day, consumers want authenticity and they want brands that create products that are meaningful to them. (Clara)“I don't really worry about copycat brands. I worry more when they stop copying me.” (Clara) TRANSCRIPT 00:01.49vigorbrandingAll right. Hello, everyone. Welcome to Fork Tales. I’m Michael Pavone. Our guest today is Clara Paye. And I’ve known Clara for a long time. ah She is from Unite Foods. ah Unite’s line of nutritious bars are built around the concept of global flavors, but also comfort foods. Clara has started a brand that’s redefining what protein and nutrition bars can be, and I’m happy to have her as a guest. Clara, welcome. 00:25.55Clara Paye _ UNiTEThanks, Michael. Good to be here. 00:27.85vigorbrandingSo again, I know you, I think pretty well, and I’m excited to excited for this. This will be fun. So um I want to go back. I mean, you have a fascinating story. So before we get into Unite, I want to talk about you. How did you, you know, where where do you come from? Where do you, where did you work? You know, talk a little bit about what got you, got you here. 00:46.86Clara Paye _ UNiTEWell, it’s definitely not been a linear path. It’s been really a path led by my own curiosity in the world. And so I think if I’m anything, I’m a very curious person. I’m curious how the world works. I’m curious why, you know, segments of the population aren’t being served. So my journey really started, you know, undergrad, I went to USC and I really went undeclared and thought I but wanted to be a lawyer and. 01:10.72Clara Paye _ UNiTEgot into one political science class and I was like, no, I definitely don’t want to do this. And so kind of was looking around like what else is out there, found the business school at USC, and more importantly, found the entrepreneurship program, which was number one in the nation at the time. And, you know, and I knew I didn’t want to study accounting or finance, and that’s what business was to me in my mind back then. And finding this entrepreneurship route really like kind of opened up the world to me and was like a light bulb. 01:34.45Clara Paye _ UNiTEyou know My dad is an entrepreneur. and We immigrated from Africa and the Sudan when I was five years old. And in Africa, he had an automotive parts distribution business. And when he immigrated to the U.S., he started a plumbing manufacturing and hardware distribution business. And so, you know, having a dad that had kind of modeled entrepreneurship, it was demystified for me. And so I was like, oh, that’s really interesting. You know, I’ve been an entrepreneur kind of since I was a little girl, whether, you know, the classic lemonade stand or side popsicles or, you know, drawing pictures and trying to sell them to my aunts. Like, you know, I always had that entrepreneurial 02:07.53Clara Paye _ UNiTEstart and you know funny and but like at USC I remember them taking a poll of all the entrepreneurship kids and how many of them had like a lemonade stand or something similar as a kid and it was like 95% of the class raised their hand right like it’s something almost innate where you know that entrepreneurship bug grabs you was even a little kid and 02:15.32vigorbrandingMm 02:24.37Clara Paye _ UNiTEAnd so, you know, going into the entrepreneurship program, it was kind of like and equated to like Ted Talks, where you just got to like hear and listen to these really successful entrepreneurs that had launched and they were normal people with good ideas that they just implemented. 02:36.22vigorbrandinghmm. 02:38.93Clara Paye _ UNiTEAnd I thought I would you know be an entrepreneur straight out of undergrad. I wrote a business plan um and for the apparel industry back then. this is I’ll date myself, but I graduated in 1999 and in 1998, 99. I wrote a business plan for plus size clothing for teenage girls. So I saw that there was this huge segment of the population where kids were kind of, you know, Americans were growing in size. and there weren’t really anything fashionable for young girls to wear if they were plus size. They had to shop, you know, especially in jeans, they had to start in the, you know, shop in the women’s Husky department, women’s department or the boy’s Husky department. And it really wasn’t anything fashionable. And I wrote this great business plan. All my professors told me to do it. And like the only person I knew that had any money was my dad. 03:21.66Clara Paye _ UNiTEyou know, being 21 years old and or, you know, barely 21 and asking him to fund, you know, I needed like $30,000 back then to launch this business. And my I was going to do it with my best friend whose father had just invested in the jeans manufacturing plant. 03:34.66Clara Paye _ UNiTEShe had done the entrepreneurship program the year before. It was like this home run idea. The internet was just coming online and we were going to do it all online. We didn’t need storefronts. You know, we’re kind of kind of revolutionize all of these things. 03:44.94Clara Paye _ UNiTEAnd my dad’s like, what? Huh? Like watch yourself humming products. Yeah. 03:48.78vigorbrandingYeah. 03:50.42Clara Paye _ UNiTELike, this is a business that already exists. And he just didn’t see it, didn’t understand. But it’s it’s ironic that like that business would grow on to be like that segment specifically, um where I did all my research at this mall, like, went on to become a billion dollar business, like Torrid went into the same free mall with the same concept. And so that was kind of like always in the back of my mind, my entire career. So from age 20 to now, like, gosh, like, why I should have done that, like, I should have done something like that, you know, why didn’t I try and um I’m telling a really long part of the story so we can edit this, but it’s really like, you know, for me, it was really about that early experience in entrepreneurship that I held on to, but then I would go on. 04:22.93vigorbrandingOh, it’s great. 04:29.89Clara Paye _ UNiTEand work in cosmetics, worked for advertising agencies, you know, um and then eventually my dad lured me into the family business, which was like, you know, about five years after college, I wanted to get my MBA and he said, hey, I’ll make you a deal. You and your best friend want to come work for me, get your and MBAs and I’ll pay for them. And you just have to stay the time that you’re studying. And, you know, we did this executive MBA program where we worked our nine to five and then we went to school from like six to 10. 04:53.31Clara Paye _ UNiTEAnd those are long days, but they were really fun because I got to take what I was learning in the MBA program and immediately apply it to my family business, which was, again, the plumbing and hardware distribution business. And so not that I was in love with plumbing and hardware, like, trust me, if I never see another supply line in my life, it’ll be too soon. But um it was really about this unique experience that I got to learn and apply, learn and apply. And it was just Really? um Really what set me up for like, you know in that curiosity to like really make an impact in my family business Where you know, sometimes when you join a family business you get told well, this is how we’ve always done it So this is why you have to do it this way and for me I got to kind of redefine everything Because of this MBA program that I was doing and my dad trusted, you know, he always had a high regard for education And so was like, okay. Well, yeah, let’s try it and really got you know got in and 05:45.11vigorbrandingThat’s fantastic. i mean You bring up a really interesting point, though. Being a so a sibling of an entrepreneur, you you kind of do realize, or you maybe you don’t realize that it’s it’s not easy, but you you know it’s it’s doable, right? If you watch your father do it, like my father had a couple small sporting goods stores. So I thought, well, if you want to start a business, you just go out and start it. You just do it. and You know, my story is I’ve never been smart enough to know what I can’t do. So I’m like, Oh yeah, I can do that. And just, you know, and sometimes you pass, sometimes you fail, but you know, it’s like, Oh, I can try that. Oh yeah, I’ll do that. So, but, but I think our parents really do make it easier for us if they’ve done that, you know, and you sort of, I don’t want to say you take it for granted, but it’s sort of like, it seems doable. It seems attainable, you know, and next thing you know, you you’ve got something special. And I’ll say this, it had to be interesting, difficult, and maybe very educational for you. 06:34.52vigorbrandingah being a young woman in and the and the plumbing supply distribution business. I mean, what was that like? 06:40.78Clara Paye _ UNiTEah You know, it was it’s a very old industry. It’s you know very much like there’s very little product innovation. And so for me, being a curious person, I was always trying to learn. I always wanted to go to like plumbing school. So like I could like learn about the products a little bit more because they’re actually really complex. And if you ever go down a hardware store aisle and you go down the plumbing fittings or the plumbing section, I mean, there’s literally thousands and thousands of SKUs and so many different parts to like toilets and you know faucets and it’s it’s a very confusing um you know you have to have like a lot of deep knowledge in the industry to really make an impact so for me you know i knew i was never going to have that right what i could bring to the table was really an outside the box way of thinking about this industry like you know we created the company’s first website and started selling you know online and really trying to 07:28.80Clara Paye _ UNiTEUm, quantify customer experience, right? Like it wasn’t just about like place, you know, filling orders. It was like, what was the experience of that order for your customer? And so I’ve always been a customer centric leader. So I think it’s because I came up through marketing and entrepreneurship. You know, I really care about the customer and I really care about like the person that’s opening the box, whatever that box is, you know, and so. 07:51.58Clara Paye _ UNiTEFor me, it was all about aligning the business to be customer-focused, because my thesis was, if you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. 08:01.84Clara Paye _ UNiTEright It’s a win-win. 08:02.46vigorbrandingmean 08:03.15Clara Paye _ UNiTEIf you create value, why would somebody leave you? So it’s when you’re not creating value and you’re creating problems for the customer that you know you have that attrition. 08:13.25Clara Paye _ UNiTEAnd so for me, it was really about um making sure that we were taking care of our customers. And and that was the winning strategy. I mean, it sounds really simple, but it’s way harder to execute when you get to scale. 08:26.05vigorbrandingThat’s great. I mean, it makes total sense. So basically, you do all your own plumbing now, is that what you’re saying? 08:31.81Clara Paye _ UNiTEnot at all 08:32.01vigorbrandingYeah, I knew about it. Okay, so now let’s jump into something that I know you’re very proud of and should be. the that You founded Unite, okay? and And so let’s talk about that. You founded in March of 2020, right? 08:44.85vigorbrandingIn the middle of that thing called the pandemic with COVID. um but Obviously, that was a part of the story. That’s what sort of infused the story. Can you talk a little bit about that? 08:53.69Clara Paye _ UNiTEYeah. So, you know you know, I’d been ideating on it for like probably a year and a half before that and really trying, you know, it was working in the plumbing business at my, you know, and the family business that I was kind of like stuck behind my desk. And especially when I became a mom, like I was always just like looking for quick fuel to get me through my day. And that was like kind of when I had the epiphany for Unite and really our main point of differentiation is that we use global flavors. 09:15.38Clara Paye _ UNiTEAnd so I had this unique experience, again, just just like the plus sized clothing where I was like, wait a minute, like there’s this whole population of people out there, like half the population are immigrants, people like me, or people that are just like really interested in other cultures and really interested in other foods. 09:31.28Clara Paye _ UNiTEYou know, I live in LA, like there’s, you can eat Thai, Indian, Chinese, Japanese, whatever you want, any time of day you want, you know, it’s all, you know, and that’s what makes America unique is that we are this melting pot of cultures. 09:38.69vigorbrandingYeah. Yeah. 09:42.73Clara Paye _ UNiTEAnd it very similarly, I saw this demographic shift where, you know, America was just going to continue to grow in, in multiculturalism. And so I was like, okay, if you’re in wellness and you are diagnosed with something like for me, it was a gluten intolerance. Like, and you go and try to find diet compliant food and you go to the shelf and like nothing resonates with you. Like that’s a huge miss. And so I think it was because 10:08.08vigorbrandingbut 10:08.18Clara Paye _ UNiTEYou know, i I’m not, everybody that has created protein bars up to that point wasn’t diverse, didn’t have the life experience I had. So I just kind of used my own life experience it to develop it. 10:18.38Clara Paye _ UNiTEAnd I developed them in my kitchen, like really, like, you know, as I got my cuisine on out and was like, what would I put in my protein bars? And for me, it was like almond butter and dates and, you know, let’s sweeten it with all natural things. 10:25.68vigorbrandingMm hmm. 10:28.41Clara Paye _ UNiTEAnd I i can’t use sugar, alcohols or Stevia. Like I i just, they’re not palatable to me. So I just use natural things. and literally googled what do nutritionists say should be in a protein bar and like made those my macros like it’s not that hard you know you don’t have to like spend hundreds of thousands of dollars to figure it out and um created my first recipes and found a co-packer to make them and I knew you know because I didn’t want any food liability I wanted a really strong co-packer to be the producer for them found one that ah you know where they saw the vision they understood what we were about and supported us and got our product launched and 11:05.31Clara Paye _ UNiTEYou know, Expo West was this trade show, you know, it was a trade show in the food industry. It’s the largest natural products convention in the entire world. And if anybody hasn’t been to it, just imagine seven convention centers all smashed together in Anaheim, hundreds of thousands of people, like 3000 plus exhibitors. It’s literally and figuratively like Disneyland. Like it’s just, it’s a zoo. It’s, there’s so many people. And we got our little 10 by 10 booth and at the, you know, they have this like new products part of natural expo that opens a day before or used to. 11:35.43Clara Paye _ UNiTEAnd we got our booth set up and we were ready to rock. 11:37.30vigorbrandingMm hmm. 11:37.51Clara Paye _ UNiTEWe were going to go show our bars. We had this whole warehouse full of new bars to show buyers. 11:39.71vigorbrandingand 11:41.83Clara Paye _ UNiTEAnd that’s how it’s going to get people excited. And then the pandemic. And that was the first thing to get canceled. And literally we got this call like shows not going to happen. So break down your booth. 11:51.86Clara Paye _ UNiTEAnd you know, and it was like such a wild time. 11:52.43vigorbrandingYep. 11:55.64Clara Paye _ UNiTEum And people were really, you know, unsure of what was going to happen. And, you know, ah brands were not able to get into stores to pitch or any buyers, everything kind of went on hold because every grocery store was worried about safety for their employees and how to keep cleaning products on shelf and Lysol wipes. 12:13.52Clara Paye _ UNiTEAnd like nobody was really thinking about like protein bars, right? 12:16.49vigorbrandingRight, right. 12:16.43Clara Paye _ UNiTELike we’re all trying to, you know, that’s what like, I think we all were baking banana bread every day in this power now and like, you know, consoling ourselves with chips and margaritas at, you know, noon. so 12:26.31vigorbrandingYeah. Well, I remember like for us, I mean, you know, one of my companies is Quench, which is a CPG food and beverage. I said, you know, COVID was truly the greatest sampling program in the face of the earth, food and beverage. If you made a product at that time, if you had an established product, you people bought it, people ate it, they put in their pantry, they stacked in their shells. I mean, it was phenomenal time for food. I mean, unfortunately, it was you were too new, right? You couldn’t even take advantage of it. You didn’t even get a chance to get out of the starting gate. so That’s how to be extremely disappointing. But I think it’s amazing too. Like, okay, so you you come from one industry and and you learn a lot just in business and dealing with people from one industry. But then you you applied to this startup that you didn’t, you’ve never really, you were never in the food business. So you don’t learn how to be a manufacturer, you had to learn about safety, you had to learn about ingredients, legal and and everything and anything. I mean, it’s just, ah it’s an amazing undertaking. How did you how did you learn so much? 13:21.18Clara Paye _ UNiTEYou know, like business is a framework. So once you understand product liability, you understand how to ensure against it, right? And you learn that, you know, you have to look, what are the certifying bodies in your industry, right? 13:35.40Clara Paye _ UNiTELike in, you know, for electrical companies, it’s like UL listing, you know, in food, it’s SQF. 13:35.85vigorbrandingMm hmm. Mm hmm. 13:40.84Clara Paye _ UNiTEAnd it’s not like the information isn’t that hard to find. So I think it’s like, you know, once you have a framework of, it’s, you know, the product is a widget almost, right? Like how you deal with Lowe’s is how you deal with Target. 13:49.40vigorbrandingMm 13:52.55Clara Paye _ UNiTELike it’s a big box. 13:52.83vigorbrandinghmm. 13:53.59Clara Paye _ UNiTEThey care about many of the same things, right? You have to understand what’s going to happen on the back end of your business. You have to understand how to get that product there on time and in full. And that’s what matters to them. 14:04.49Clara Paye _ UNiTEAnd so I, you know, it’s hard and it’s not. And so for me, I’ve always really relied on my network, Michael, like, like if I don’t know the answer, I know somebody that I know must know the answer. 14:16.44vigorbrandingMm hmm. 14:17.09Clara Paye _ UNiTESo I spent a lot of time. I don’t want to say networking, but I think it’s really about building relationships, like mutual like mutually beneficial relationships with people, trust. 14:26.75vigorbrandingSure, trust. 14:29.50Clara Paye _ UNiTEAnd when I got into the food space, I was like, I just need to great advisors around me. I need people. 14:33.78vigorbrandingMm hmm. 14:33.82Clara Paye _ UNiTEAnd I didn’t want like consultants. I wanted people who were also running their businesses, who were going in the trenches, doing it with in in real time. 14:38.08vigorbrandingSure. Skin the game. Yep. 14:41.79Clara Paye _ UNiTEand so you know, having a ah YPO forum of YPO, you know, food CPG people was like one of the ways that I accomplished that and like really creating a forum of people around me that were doing the same things as I was. 14:50.42vigorbrandingMm 14:56.01Clara Paye _ UNiTEAnd, you know, there’s a lot of symbiotic um experience there. And we all got to go through COVID together. So it was something I did early on, you know, it was like grabbing people who wanted to go on this journey with me. 15:02.72vigorbrandinghmm. Mm hmm. 15:06.56Clara Paye _ UNiTEAnd so, You know you’re I think networking is like kind of like a bad word sometimes like people think it’s like you’re using people when you say networking but you’re doing networking right you’re actually at creating value for other people first right and that out it works. 15:13.24vigorbrandingwho yeah 15:20.16vigorbrandingThat’s right. Yeah. Absolutely. All right. So now let’s talk. You created the, the you had a product, you you got shut down and covered. So let’s talk about the Unite name. You created a brand and I’m a big brand guy, you know that. I love brands and and I love what you did here. I love the name and I’m not just saying that because you’re here, but this is something I did not know. I read an article and I read about the I in Unite. I should have looked and realized that the lowercase I, but to talk about the brand and how you came up with the name. 15:45.47Clara Paye _ UNiTEYeah, I mean, so for me is all about that what I was trying to do. So this is like the mission part of like this journey when like you’re over 40 and you’re creating new business. Usually you’re not doing it just for money. You’re really doing it because you feel like something’s missing in the world and you want to make the world a better place. At least that’s my journey. 16:01.60Clara Paye _ UNiTEAnd for me, it was like, how can I use food as this instrument of inclusion to improve the lives of people, see people who haven’t been seen, welcome them into wellness, right? And kind of create cultural bridges, right? Where like somebody who I think food is has this unique way of binding people, right? Like it’s the cultural equivalent of bringing your, you know, 16:23.95Clara Paye _ UNiTEyour dish to a potluck and like you know kind of like do you like it you know kind of like yeah having that like you know there’s a moment where you’re like are you sure it’s kind of a little strange or like you know when when people used to come to my home and like be like you know my mom made this thing you don’t have to eat it it’s you know you might not like it and then people loving it and you’re like oh Okay, it’s good. Like it’s safe. Like everyone’s accepted now. And so I think for me, it was like how, you know, food can, can also divide people. But if people make fun of somebody’s food or make fun of flavors, you know, and I think it also can unite. And so I wanted to use it as like, you know, let’s, let’s find common ground. Let’s find flavors that like will resonate with lots of people. And so like the flavors we choose typically are not just like country specific. They’re like region specific. 17:04.98Clara Paye _ UNiTESo like, you know, churros are eaten in Spain, in Mexico, and like all over Latin America, right? Baklava is eaten in North Africa, in Greece, in Russia, in Croatia, right? 17:15.03Clara Paye _ UNiTEBubble tea, which sounds like just an Asian, Asian flavor. And yes, it was born in Taiwan, but you know, like but the British drink milk with tea. the in Indian people drink milk with tea, and the Middle East drink milk with tea. 17:25.54Clara Paye _ UNiTELike those flavors are, can resonate with lots of different people. 17:29.23vigorbrandingYeah. 17:29.53Clara Paye _ UNiTESo, and then there’s peanut butter and jelly, and that’s the one where people are like, 17:31.64vigorbrandingYeah. 17:32.95Clara Paye _ UNiTEhuh like you know that’s like that’s not global but it’s like my american heritage is just as important and so i want all people to feel represented and the reason the eye is small and as i think because if you’re trying to connect two sides you yourself have to get smaller to understand the other side and so that you you know to understand the other you know and we live in such a time of division and so like really having a name like unites like it’s really the essence of the brand 17:37.39vigorbrandingyeah 17:58.39Clara Paye _ UNiTEis to, you know, ah seek to understand and seek to find common ground and instead of like how we’re different. 18:05.96vigorbrandingI love it. i mean You obviously have a propensity for for marketing. it’s it’s It’s very smart and very sound, the thinking behind it. and and I’ve had the products that are fantastic. and again I’m not just saying that they’re your your products are absolutely delicious, so you should be very, very proud of that. 18:21.31vigorbrandingum you know and now So we talk about the flavors, so ah we do a food trends presentation every year and we always come up with all these funky flavors and and we we I shouldn’t say funky, we we we learn about things that are popping in different parts of the world and starting to you know bubble up and and and ah you know we we try to grab onto them, I mean all of us as manufacturers, as restaurants, as ah marketers And we try to understand these flavors and how to bring them forth and and introduce something fresh. how do How do you go about finding flavors? How do you go about deciding what the next flavor is going to be? 18:54.83Clara Paye _ UNiTEit’s really intuitive for me but like you know my my hero flavor is churro and like that one was really you know born out of you know I live near Disneyland I live like 15 minutes away and I have small kids and so we were always at Disneyland always the line at the churro cart was kind of like around the corner right and like churro was like definitely this very familiar flavor and like churros are you know they’re eaten they’re They’re not just different for different sake. Many people have had a churro, whether it’s at a fair or at Disneyland or at a carnival. Churro was like not that um outside the box for most people, and it was very approachable. and so like That Disneyland car, just like looking at the lines, I was like, yeah, that could be a really good flavor. How come nobody you know hasn’t really done that? and then 19:44.35Clara Paye _ UNiTEyou know, I would visit ethnic markets a lot to look at the flavors. 19:47.44vigorbrandingSure. 19:47.62Clara Paye _ UNiTESo I go to Hispanic markets, I go to Korean markets, I go to Japanese markets, you know, I live in an area again, where I’m blessed by diversity. And so I study, you know, when I travel, what are people eating? 19:59.01Clara Paye _ UNiTEWhat, you know, what are people, you know, what do people enjoy? And I really, I mean I the first flavors are really like things that I loved so I just wanted to create things you know flavors and then I tested them on my friends and I probably Michael I probably made like 15 or 20 different flavors before I started right like and kind of like chose the heroes from um the ones that I made and in my kitchen. 20:17.81vigorbrandingMm-hmm. Now, is there one that you you loved and thought, oh, everyone’s gonna love this and didn’t make it? Is there a flavor that you kind of, what is it? 20:26.76Clara Paye _ UNiTEYeah it was a ah green tea matcha 20:30.55vigorbrandingUh-uh. 20:30.44Clara Paye _ UNiTEflavor and so but green tea powder sometimes can be fishy and it’s like sounds so weird but like it just didn’t work in in scale right and so and there are macho bars out there but I never think that they taste great and so you know I wanted it to have like good product integrity and so like that was like a 20:35.42vigorbrandingOkay. 20:39.37vigorbrandingNot it. 20:45.81vigorbrandingMm-hmm. 20:48.56Clara Paye _ UNiTEyou know, one that like I thought would be, you know, cause if you, if you look at the Starbucks menu, like ah so many, you know, those, those are great flavor cues too. Like, you know, Starbucks spends a lot of time in flavor development. And so you can just, you can take cues from adjacent industries. 21:01.68vigorbrandingSure. We got to work with a lot over the years ah through Quench. We worked with the Hershey Company and we worked with the scientists. And I was always blown away because we’d go in the, and back, this would be like early 90s, we’d go in these rooms or they’d have to swipe a card for the door to open. It seemed very like, 21:17.81vigorbrandingUh, sign sci-fi, you know, and it would it be lab technicians and they’d put drops and they’d be like, here, taste that. What does it taste like? I’m like, well, I taste apple pie. They’re like, wait for it. I’m like, Oh, I taste whipped cream. Wait for it. Oh, I can not taste crust. Like they could do this. I mean, it was like better living through chemistry. They could do all this stuff. 21:36.54vigorbrandingand what it came down to obviously was and this is what is so hard with what you do is now you have to source the ingredients now you have to make sure it’s not a chemical thing and then you have to understand can you can you afford that flavoring at a price point that will be palatable to the consumer so there’s so much involved in all of what you do yeah 21:56.81Clara Paye _ UNiTEThere is so much like, look, all business is hard, but the food business is particularly hard, right? Because you’re, it’s a living, breathing thing, right? And for me, it came down to simplicity. Like I always wanted simple ingredients um because I wanted people to be able to understand what was going into the bar, right? Like I wanted it to be real food and natural. And um so when you have those kinds of like, 22:22.56Clara Paye _ UNiTEBarriers, you know, it’s it helps you and it hurts you right? Like I can’t put in a bunch of processing You know like many large companies can because that’s not the brand value that I’m trying to create or the kind of product I’m trying to create. 22:30.08vigorbrandingRight. Mhm. 22:34.50Clara Paye _ UNiTESo yeah, it’s very hard um You know, we do get a lot of those scientists taking pictures at our booth every year at all the Expos and so people and we have been copied, you know and that’s like just anytime you’re successful at something people are gonna copy you and so 22:45.84vigorbrandingSure. Mhm. 22:50.21Clara Paye _ UNiTEBut I think at the end of the day, consumers want authenticity. They want you know brands that are creating products that are meaningful to them and will reward those brands. So I don’t really worry about like copycats. I worry more about when they stop copying me. 23:07.91vigorbrandingbut you know and But to your point, and you know weve we’ve been doing a food trends report for over 15 years, and what you are doing and and how you’re doing it is very on trend. It’s not easy. It’s not inexpensive. i mean it’s ah it’s ah you know you there’s you could You could have cut corners along the way on your product, but you don’t do that. I just think that that’s going to pay dividends in the long run. i think that’s such a It’s hard to stick to your ethos, but I think you do a fantastic job of that. so I think it’s something to be proud of. and so and My next thing is, I did not know this, but the I in Unite stands for invite. and I did not realize on the back of every bar there’s an email address that you can people can send directly to you for suggestions on new flavors. Have you have you learned anything from these? Have you gotten anything interesting in the emails? 23:52.30Clara Paye _ UNiTEYes, I love those emails, like those emails come to me. And so I get to interact with the people that write those emails. And, you know, the most meaningful ones are when people will give me a flavor suggestion, but then they’ll also say, thank you for making a bar for us. 24:07.73Clara Paye _ UNiTEYou know, thank you. And it’s exactly what I wanted to do. 24:09.63vigorbrandingThat’s super cool. 24:10.64Clara Paye _ UNiTEwhen I, when I set out was like, make the invisible feel seen. 24:12.05vigorbrandingYeah. 24:14.77Clara Paye _ UNiTEAnd you know, I know what it’s like to not feel seen. You know, I know what it’s like to like, kind of be in the shadows, like being a woman in the plumbing industry. Perfect example, right? Like you don’t really belong here or you don’t like, you know, somebody that looks like me typically doesn’t work in plumbing, right? 24:29.33Clara Paye _ UNiTElike It’s a very old, old, you know, antiquated kind of industry. And so like when I get those emails, I get really excited and people do have some great ideas and ideas of like things that we’ve actually developed, you know, and just haven’t launched. And, you know, so it’s fun to know that like, it is also on trend for people. 24:49.00vigorbrandingThat’s fantastic. So I mean, ah um I’m being italian Italian. My wife’s Greek. So yeah, yeah, her mother makes us baklava. So it’s phenomenal. So I love that. I’m really proud to see that you have a baklava in your in your flavors. So you have you have baklava, you have peanut butter and jelly, you have chiro, bubble tea, Mexican hot chocolate. What’s your what’s your favorite? 25:09.34Clara Paye _ UNiTEYou know, it’s like asking me which my favorite kid is. 25:12.05vigorbrandingah We all have one. 25:11.94Clara Paye _ UNiTEum i and I mean, is our hero. 25:12.61vigorbrandingCome on. We all have one. On any given day, we all have one. A favorite kid. 25:18.32Clara Paye _ UNiTEAnd churro was like the first bar where I was like, okay, we really have something. 25:19.02vigorbrandingUh-huh. That’s the baby. 25:21.72Clara Paye _ UNiTEYeah. But I really also very much like baklava. And it’s similar to churro in that, you know, it’s got kind of like some of the the same kind of spices with the cinnamon. 25:28.18vigorbrandingMm-hmm. 25:29.41Clara Paye _ UNiTEBut baklava has never been done outside of baklava. 25:31.48vigorbrandingMm-hmm. 25:32.33Clara Paye _ UNiTELike, think about it, Michael. Like, you’ve never seen a baklava ice cream. You’ve never seen a baklava cracker. 25:35.23vigorbrandingNope. 25:36.56Clara Paye _ UNiTELike, you’ve never seen a baklava popcorn. Right? Like it was very unique. 25:40.80vigorbrandingYeah. 25:41.16Clara Paye _ UNiTEAnd, you know, when I, before I launched, you know, many of the, the manufacturing partners I met with in the beginning were like, these price flavors are too strange. Like nobody’s going to buy these and like to be, you know, have come full circle and and be like, no, they’re great. 25:54.00Clara Paye _ UNiTEAnd like Baklava just won a good housekeeping award this year when they’re, you know, best snack award. Churro won the same award last year. 25:59.19vigorbrandingAwesome. 26:00.98Clara Paye _ UNiTESo it’s like, it’s incredibly validating when, you know, people. like like the product and like, you know, um appreciate it. And it’s got organic honey in it. It’s just really tasty bar. 26:12.34vigorbrandingThat’s great. Well, like I said, you’re the products are amazing. And in a way, I like i look at these flavors and in a way they are they’re kind of all comfort foods, too, right? I mean, they’re, they’re, yeah, they’re all international flavors, but they’re almost like international comfort flavors, you know, it just it kind of feels that way. 26:28.40Clara Paye _ UNiTEWell, they’re nostalgic flavors. 26:30.16vigorbrandingYeah. 26:30.11Clara Paye _ UNiTESo they’re foods that you ate in childhood. 26:32.21vigorbrandingRight. 26:32.26Clara Paye _ UNiTEAnd so that was also really important to me. That was also one of the barometers is like childhood flavors. 26:36.76vigorbrandingPerfect. 26:38.45Clara Paye _ UNiTEAnd ironically, I mean, I didn’t develop these for kids, but like kids love our bars and like, duh, they’re childhood flavors, right? Like they’re really for adults, but you know, so we’ve had this like wide range of like consumer interest in our, in our products. And so for me, it’s like about taking you back to kind of like a simpler time. I think, you know, health food specifically is sometimes punitive. Like, Oh, I don’t really like this mushroom powder, but I’m going to drink it because like, i my you know, my, 27:03.59Clara Paye _ UNiTEpodcast said that I’m going to get muscles if I drink it. you know and I’m like more on the other side of wellness. We’re like, let’s make it fun and let’s make it like food you want to eat, not food you have to eat. 27:09.80vigorbrandingMm-hmm. Yeah. Yeah, that’s great. All right. Well, let’s have some fun here. So, you know, being the research guys that we are and the marketing guys where we came up with our own flavors. So we decided to go around the world. I want your opinion on if these are going to be winners or not. So we’ll start in India, a gulab jambu. It’s very popular dessert. It’s often served during celebrations. It’s fried dough soaked in a rosewater syrup, often garnished with almonds and cashews. 27:40.04Clara Paye _ UNiTE10 out of 10. I think that would like a home run flavor. I’ve actually, you know, my Indian friends have also suggested ah exact flavor and it’s always kind of been in my mind. 27:45.01vigorbrandingYeah. 27:48.94Clara Paye _ UNiTEThe rosewater is the one that’s like, can be polarizing. So, you know, we try to have things that are like, you know, broad appeal, but yeah, I think 10 out of 10 would be a great flavor. 27:57.57vigorbrandingPlus, I’ll say this, I hate to be the total American here, but pronunciation can also be a barrier to people buying something if they can’t if they can’t figure out how to say it. 28:04.52Clara Paye _ UNiTEFor now, right? 28:06.08vigorbrandingAll right, now we’ll head to Spain, a creamy caramel flan. 28:09.66Clara Paye _ UNiTEI love flan and I think flan is another one of those foods that’s mistaken for like just Latin Americans because lots of people eat flan or you know it’s called sometimes creme caramel it’s called like different things in other regions of the world you know so yeah another great flavor you guys are good at this don um don’t start a bar company Michael. 28:15.09vigorbrandingMm hmm. 28:26.72vigorbrandingyeah Yeah, yeah. We would never if we, you know, they’re yours. These are all yours if you want to do them. So you have some friends, we have some employees in Brazil. So um Bolo de Rolo. It’s a light sponge cake. It’s rolled up with a layer of tangy guava jam. 28:43.47Clara Paye _ UNiTEThis one I’ve never heard of, I’ve never had. 28:45.94vigorbrandingright 28:46.23Clara Paye _ UNiTEI’ve not not been to Brazil, so it really piqued my interest. I love guavas. I think tropical fruits, you know, we see that in beverage now. 28:54.85vigorbrandingRight. 28:55.48Clara Paye _ UNiTEYou know, there’s all kinds of great beverages that have popped up with tropical fruit flavors. 28:56.09vigorbrandingMm hmm. 29:00.70Clara Paye _ UNiTEAnd definitely in terms of what global flavor trends, guava I think is still underrated because I love guavas. 29:04.97vigorbrandingMm hmm. 29:07.99Clara Paye _ UNiTESo yeah, I think, you know, it’d be interesting to to get the um the sponge cake kind of consistency in a bar because bars tend to be a little bit drier and a little bit harder to to make soft because water stability issues. 29:20.76Clara Paye _ UNiTEBut I think that’s super intrigued. I want to go to Brazil, so that’s on my list. 29:24.27vigorbrandingYeah, there you go. There’s an excuse for R and&D. It’s a write-off. um you know Yeah, it’s ah that that’s that’s that’s fun. OK, so we go to Italy ah for some almond biscotti. 29:37.61Clara Paye _ UNiTEI mean, I love biscotti, but I think if you’re craving biscotti, eat a biscotti. 29:41.08vigorbrandingYeah, I agree. 29:41.18Clara Paye _ UNiTEyou know 29:42.08vigorbrandingYeah, I don’t think that works in a bar, right? 29:43.73Clara Paye _ UNiTEWell, you know like people tell me, like oh, you should make a hummus flavored bar. I’m like, what? Why don’t you just eat hummus? 29:49.24vigorbrandingYeah, yeah, exactly. Exactly. 29:50.94Clara Paye _ UNiTEyou know For me, it’s about taking some things. Because biscotti is not unhealthy, like typically. like you know If you had one, it’s like it’s fine. 29:55.05vigorbrandingNo. 29:57.11Clara Paye _ UNiTEIt’s like a treat. So I typically try to take like higher calorie, higher density things to make them healthy and approachable. 30:02.75vigorbrandingoh 30:05.67vigorbrandingYeah, you’re you’re almost bringing a dessert together to a degree, right? 30:05.58Clara Paye _ UNiTEso i probably Exactly. 30:08.59vigorbrandingYeah. 30:08.51Clara Paye _ UNiTEa 30:09.42vigorbrandingYeah, that totally makes sense. And you know what’s funny? You you just said something that that really kind of stuck with me. though The beverage industry does do a lot of flavors. And it’s really kind of accelerated. I mean, as a company, we were early on with with flavored beverages in the tea category. 30:24.27vigorbrandingAnd we were we had a brand that we worked with for like 15 years. We helped build what’s called Turkey Hill Iced Tea. Excuse me. And it was the first refrigerated tea. a lot of There was teas out there that were shelf-stable, but we were in the refrigerator. Well, the proliferation now of beverages in the refrigerator. You go to a convenience store with just walls of beverages. So there’s a lot of unique flavorings that you see popping up. And I guess that’s that would be a good place to see, I don’t know, what’s acceptable, right? like what are what are What are consumers interested in? 30:53.61Clara Paye _ UNiTEYeah, I think um it’s a good, again, like I got to take a lot of flavor cues from like a Starbucks or like, you know, what are people drinking? 31:01.08vigorbrandingyeah 31:02.11Clara Paye _ UNiTEAnd like, what are the flavor cues in beverage that we can borrow from, right? Or we that can inform some of us. I think in beverage, it’s a little bit easier because the flavoring is just like props added to something versus like you’re trying to really create something authentic in food. 31:13.60vigorbrandingYeah, yep, yep. 31:19.97Clara Paye _ UNiTEBut gosh, I’m just happy I have a shelf stable product. Like I can’t imagine distributing a refrigerated or frozen product. 31:25.52vigorbrandingYeah, yeah, yeah. 31:26.11Clara Paye _ UNiTELike knowing what I know now, it’s like just a whole nother level of of anxiety. 31:30.73vigorbrandingYeah, well in flavoring to own on that side is it’s amazing how if you had some foot, it’s not obvious as a flavor to like what happened to potato chips, right? So we have a snack food category of snack foods. I mean, adding just a new flavor a new fun. It’s it’s amazing how much velocity you get and how much traction we actually did it across the tuna category. 31:49.35vigorbrandingAnd you would think, you know, tuna, we started adding sriracha or different types of hot or or or Thai chili or, I mean, just all these kind of unique flavors. 31:54.20Clara Paye _ UNiTEMm 31:57.94vigorbrandingAnd it’s amazing how it can really ah get you more more ah shelf presence. 31:59.66Clara Paye _ UNiTEhmm. 32:03.65vigorbrandingAnd it also then, ah it creates ah an atmosphere of trial. So it’s ah’s it’s an awful lot of fun for that too. So um so as an entrepreneur who who’s growing and developing a brand that’s still a relatively young brand, ah you just created it four years ago. 32:17.34vigorbrandingWhat are some of your biggest challenges? 32:20.85Clara Paye _ UNiTEIt’s sad to say, Michael, but like there’s a lot of predatory behavior for emerging brands in the food space, right? 32:26.57vigorbrandinghe 32:26.47Clara Paye _ UNiTEWhere I think this industry like depends on the turn to a certain degree of like brands to fail, to come in to shoot their shot. And like when they fail, it doesn’t matter because there’s like so many other brands behind them trying to get in that same shelf space. 32:39.58Clara Paye _ UNiTESo I think it’s just being the underdog. like If you look at the shelves that we’re on, we’re competing with behemoths, right? Like billion dollar brands, multi-billion dollar brands, like that control the entire food supply. 32:48.42vigorbrandingMm hmm. Mm hmm. 32:51.38Clara Paye _ UNiTEAnd we’re like on the same shelf and like, how can we actually compete to build brand awareness? Like, you know, so you just do it with a radical authenticity. You do it by creating value for the consumer, creating something different, creating a better product. 33:05.17Clara Paye _ UNiTEBut it’s really like having come from a larger company where like, you know, you have some kind of street cred because you are a larger and you’re eight It’s easier to grow a larger company, but to grow from scratch has been like humbling. 33:17.69Clara Paye _ UNiTElike it’s There’s a lot of people who want to put their hand in your pocket, who want to you know take advantage of you, and you have to be astute. 33:18.13vigorbrandingYeah. 33:24.66Clara Paye _ UNiTEAnd again, you have to surround yourself with people that are smart, that will help you avoid the landline, help you clear those paths. but You know, I, um, I also started, um, a nonprofit called included for, you know, people of color in food CPG just because I feel very passionately it’s called included included CPG, um, for people to kind of like not make the same mistakes that I made or kind of try to pull it forward somehow by clearing the path for, you know, I don’t want people to, you know, make the mistakes that we, we’ve made or could have potentially made. 33:49.99vigorbrandingMm hmm. 33:56.73vigorbrandingMm hmm. That’s you’ve you’ve always been one to give back. And I think that’s very admirable. I mean, we were walking around. It was it was it this we were just talking about with the included CPG. 34:09.40vigorbrandingWe were walking around. He was exposed. You had a special section and they they they don’t you had them donate space. What was that for? 34:16.71Clara Paye _ UNiTEum Yes for emerging brands and no for included and so we do do that at the fancy food show and at Expo West every year and so we kind of run kind of a mini incubator accelerator For these brands and help them get that space and be ready to pitch and you know, you have to be market ready So it’s not like for a brand that’s like pre-launch it’s like, you know if you have some kind of like established brand presence and really hoping to elevate them to the next level because those trade shows are so expensive and it’s so primitive and so anything that we can do to 34:18.69vigorbrandingOh, OK. 34:43.19vigorbrandingYeah. 34:46.50Clara Paye _ UNiTELevel the playing field to like help an emerging brand win is like I just it just lights me up I like it makes me so happy because These are the people improving the food systems. 34:57.16Clara Paye _ UNiTEThese are the people that are bringing healthy Products to market. 34:57.35vigorbrandingRight. 35:01.02Clara Paye _ UNiTEThese are the people who are you know, taking their family recipes and trying to share them with the world 35:06.90vigorbrandingWell, I mean, I admire you because you’re able to, I could see you walking into those shows and asking for them to give you all this space. And I know how you are. You do with a smile, but you’re pretty emphatic and I’m sure you always get your way. 35:19.64vigorbrandingCause I know I sit in meetings with you and when I’m, and when I miss a meeting, I have to answer to you, but you do with a smile, but you always hold people accountable and you get what you want. And I do respect that. So sure. 35:29.41Clara Paye _ UNiTEWell, I mean, it’s been a great partnership with New Hope and the Specialty Food Association. And it just, it aligns with their value. So they actually are great partners. And so it’s a, you know, and it’s a team. It’s not just me. There’s like five other founders on the leadership team have included. So, you know, we, we are really working hard to improve um the food systems. 35:51.19vigorbrandingwhat So what ah what do a lot of these folks, i mean thankfully they have you ah to sort of open up the door for them, literally to bring them into the into these shows. so like What do you see a mistake made by ah want to be entrepreneurs? what What do they do wrong? Or what do what do you think and in the brand creation process? What do you what do what do you think that they they do wrong a lot? 36:11.05Clara Paye _ UNiTEI mean, it’s probably something we did wrong too, but it’s like trying to pretend you’re a big brand when you’re not, right? Like, yes, you can get on that shelf, but are you ready? Can you support it the same way a big brand does? 36:20.43vigorbrandingMmhmm. 36:22.89Clara Paye _ UNiTEDo you know all the levers to pull, right? 36:24.66vigorbrandingMmhmm. 36:25.09Clara Paye _ UNiTElike And it’s hard to say, like, it’s hard when the opportunity knocks not to take it, right? 36:30.71vigorbrandingSure. 36:31.30Clara Paye _ UNiTESo it’s like that discipline of knowing, you know, What is the actual contribution margin of this account? And, you know, is it just like, or does it accomplish something else? So I think it’s like biting off a little bit more than you can chew. 36:44.02Clara Paye _ UNiTEum And then the one that I pay attention very closely to is quality. I think quality can sink your company so fast. You know, one quality issue, one copacker issue, one whatever issue. 36:53.05vigorbrandingyeah 36:54.04Clara Paye _ UNiTESo if you’re not paying attention to your product, you know, so closely, um that can really be a landmine because you can always create more brands. But you know, if your brand name is like tainted, it’s hard for you. 37:07.44vigorbrandingRight. I mean, some people might not even know like that. I think people assume because you have a brand, that you actually make it yourself. And you know, there are co-packers out there and a lot of brands use co-packers and you’re handing off your basically your baby and your promise, you know, a brand is a promise, your promise to the consumer to someone else to make. Obviously, there’s there’s checks and balances there. But it it is a, you know, there’s there’s places along the way that you have to count on a lot of partners. And it’s a, I’m sure it’s a difficult business, you know, 37:36.97Clara Paye _ UNiTEI think you have to think of your co-man relationships as kind of like your investors because they’re investing their line time, their energy you know to develop your brand as well. 37:40.66vigorbrandinghere Yep. 37:44.95Clara Paye _ UNiTESo it is a partnership. You’re not just like, you know. Um, taking and giving, right? is It’s truly a partnership but if done right. And like, yeah, I like to, I like to actually preface a lot of my buyer meetings by saying, Hey, by the way, I don’t make this in my garage. 37:56.50vigorbrandingMm 37:57.57Clara Paye _ UNiTEI, you know, because like the, the bias is if you’re like an emerging, I have a dream person and you’re like, make as far as in your garage and like packaging them up and sending them out. 38:01.10vigorbranding-hmm. 38:07.22Clara Paye _ UNiTEI thought there’s anything wrong with that. But like, when you’re trying to pitch a fortune, you know, 100 company, they got to make sure that, you know, you have your ducks in a row. 38:09.52vigorbrandingRight. eat Yeah. Yeah. 38:14.95Clara Paye _ UNiTEAnd so that’s a good qualifier. 38:17.32vigorbrandingYeah, Target doesn’t want you like ah to think you’re baking the night before. That’s funny. But I mean, yeah, it’s ah yeah’s it’s true. And it’s amazing all of the the hurdles, I’ll say, that you have to go through. So you have a great, yeah there’s a quote that you like to talk about. lot Winston Churchill, success consists of going from failure to failure without loss of enthusiasm. And you’re always enthusiastic. You want to talk a little bit about some of those things that you had to bump up against, some of your failures, some of the things that you had to pivot. 38:44.24Clara Paye _ UNiTEOh, there’s so many, Michael. I mean, every, if it’s, if it was easy, everyone would do it, you know, like I say that, but it’s like, it’s so true. 38:49.31vigorbrandingSure. 38:51.46Clara Paye _ UNiTEAnd like, you know, and every entrepreneur I talk to in the food space or any space, it’s like, you gotta be able to take those hits and get back up. 38:57.56vigorbrandingOh, yeah. 38:59.18Clara Paye _ UNiTEBut the getting back up is really hard, right? 39:02.31vigorbrandingMm hmm. 39:02.73Clara Paye _ UNiTEEspecially when there’s like, you could do something else with your time. You could do something else with your energy. 39:06.20vigorbrandingGreat. 39:07.24Clara Paye _ UNiTEAnd that’s where like a mission becomes really important. And it’s like, what’s actually driving you? 39:11.03vigorbrandingMm 39:11.36Clara Paye _ UNiTECause if it’s money, you’ll give up. There’s way easier ways to make money. 39:15.17vigorbrandinghmm. 39:15.47Clara Paye _ UNiTELike if I wanted to go make money, I’d just take my money and invest it in real estate or whatever. I’m like, yes, we do that too. but It’s really about mission for me. And so what drives you to like make the world a better place, have a lasting impact, create products that resonate with people. 39:31.82Clara Paye _ UNiTEAnd so success is just a barometer. It’s just an outcome of you living that up. But like, you know, there are times, I mean, I think if you’re not ready to throw in the towel every month in your business, are you even an entrepreneur? 39:42.90Clara Paye _ UNiTELike, you know, like it’s just, it’s the getting back up. 39:43.50vigorbrandingRight. 39:46.20Clara Paye _ UNiTEAnd it’s like that loss of enthusiasm is what gets you. And like another way to send that is like burnout. If you’ve burned out, it’s too late. So I make sure that I don’t burn out. 39:52.89vigorbrandingYep. Yeah, that’s very smart. That’s actually very sage advice right there. Because look, these businesses, no matter how ah exciting they are, or how long you’ve been doing them, you do hit those those troughs, you do hit the burnout phase. I mean, personally, I started my first agency 33 years ago. And it’s, you know, ah yeah well and during this whole time with COVID, there’s so much change. And and and you know You think, well, you’ve been doing this for a long time. Everything think just should be on autopilot. No. I mean, I probably worked harder in the last couple of years. I did maybe in some of the middle years. I don’t know. It’s just just a different time. So yeah, the entrepreneur thing, I think everyone takes it for granted or everyone looks over and says, oh, you’ve done that. Or you have money because of this. And ah most people don’t realize those days and those sleepless nights and those weekends and the you know the the fears of everything from bankruptcy to lawsuits to everything else. We all go through it. right i mean every 40:45.92vigorbrandingi get to I’m very fortunate i get to talk to a lot of founders, I get to talk to a lot of entrepreneurs, and a lot of successful people, and they all have the same they all have those same stories. Every one of them has that nightmare, like, yeah, there was this time when, and you know you didn’t think there was a tomorrow. so it’s ah ah you know it’s ah It’s good to hear, it because your story, you’ve seen it all all the way around from your father to to starting up now and what you’re doing. and I love that you stick to your guns. because ah Again, you can cut corners. You could do things faster, cheaper, but not better. And I think that what you do is ah is really remarkable. And i again, I know it’s going to pay off in the long run. So so what’s what’s next for you tonight? I mean, are there any new flavors? If you can’t talk about it, I understand. But if theres is there anything new products or flavors or anything exciting on the horizon? 41:29.86Clara Paye _ UNiTEYeah, there is a new flavor. It’s called Hot Fudge Sunday. We’ll be launching soon. And so we’re really excited about that flavor, another nostalgic childhood treat. 41:35.70vigorbrandingAwesome. Yep. 41:38.67Clara Paye _ UNiTEAlso some different, you know, we’re looking at different formats, kind of some adjacent things. So definitely an innovation pipeline out there. 41:43.72vigorbrandingthat 41:44.39Clara Paye _ UNiTESo hoping to launch some other products. But really, I want to win at bars first and, um you know, really own our category and really, you know, make sure that our velocities stay up and and everything is is good with bars. 41:59.13vigorbrandingFantastic. All right, so one last question. And you can’t be one of your bars. But if you had one last final meal, what would you eat? Where? Why? 42:09.00Clara Paye _ UNiTESuch a good question. I mean, I’m a California girl, so it’d probably be an In-N-Out cheeseburger, ah you know, and and yeah some french fries and egg steak, animals for sure, animal style. 42:15.08vigorbrandingThere you go. All right. I respect that answer. That’s a great answer. Animal animal style, I hope. 42:25.41Clara Paye _ UNiTEum You know, it’s kind of like, that’s the meal when we travel abroad or something and you get back, you’re like, oh, I just want an In-N-Out burger. 42:26.67vigorbrandingah 42:30.92vigorbrandingYeah. 42:31.05Clara Paye _ UNiTEYou know, it just, it feels like home. And I think that goes back to nostalgia and childhood too. 42:35.15vigorbrandingAnybody that with work or or or whatever, friends or family that travel with me, they know when I land in California, that’s one of the first things I do and I will not leave until I do it. It might not be the very first thing I get to do if I have a meeting, but I will have in and out before I get on that plane to fly back east. 42:51.43vigorbrandingso That’s a great answer. 42:51.95Clara Paye _ UNiTEThat’s right. 42:52.84vigorbrandinggreat answer so Anyway, Claire, thank you. This was awesome. I you know i appreciate you. ah you know I’ve known you a long time and it’s just so cool to hear your story and see what you’re up to and congratulations. 43:03.82Clara Paye _ UNiTEThanks, Michaels. Fun to be on. 43:06.07vigorbrandingAwesome. Thanks.

Nach Thailand und Kolumbien ist vor Bratwurst und Baklava. Die Jungs sind, gut erholt, braungebrannt und mit jeder Menge guter Urlaubsgeschichten, zurück. Beinahe-Schlägereien, Feiern, Bergseen, Urlaubsbegegnungen. Alles dabei. Basti hat wieder die Cent gezählt beim urlauben, während Özcan sich einen Jet kaufen will. Außerdem sprechen Basti und Özcan über andere aktuelle Themen wie Krieg und Krisen.+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

We're back with a brand new season of She's My Cherry Pie! To kick us off this year is social media darling Betül Tunç of the widely popular Turkuaz Kitchen account. Betül is a baker, recipe developer, and new cookbook author. Her debut book, “Turkuaz Kitchen,” was released last year. Betül joins host Jessie Sheehan to discuss how she started baking, her journey from Turkey to the U.S., and how she amassed millions of followers online through her artful recipe videos. The duo also do a deep dive into Betül's Turkish Pistachio Baklava from her book. The baker shares her best tips for working with the dough, including her special rolling pin, and says which ingredient she refuses to touch with bare hands. Click here for Betül's Turkish Pistachio Baklava recipe.For Jubilee 2025 tickets, click here.To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Betül: Instagram, TikTok, “Turkuaz Kitchen” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

In dieser spannenden Episode beim CULTiTALK begrüßt Georg Samira Arrami, die Leiterin für Personal und CSR bei der DOMINO Deutschland GmbH ist. Gemeinsam widmen sie sich dem Thema Gehaltsdynamiken und deren Fairness innerhalb von Unternehmen und Vereinen. Samira hebt die Bedeutung von High Performern wie dem Fußballspieler Toni Kroos hervor und diskutiert, ob ein höheres Gehalt als Anerkennung für herausragende Leistungen gerechtfertigt ist.Die Folge beleuchtet die Notwendigkeit, jedem Mitarbeitenden Chancengleichheit und Entfaltungsmöglichkeiten zu bieten, unabhängig von Ausbildung oder anderen äußeren Faktoren. Es wird die Herausforderung besprochen, ein System zu schaffen, das Performance und nicht das Verhandlungsgeschick belohnt. Speziell geht Samira auf die Problematik der Ungleichbehandlung von Langzeitmitarbeitern gegenüber Neueinstellungen und Frauen nach der Elternzeit ein. Sie fordert ein transparentes und nachvollziehbares Modell zur Bewertung und Vergütung, um subjektive Bevorzugungen zu minimieren.Georg und Samira diskutieren zudem die kulturelle Bedeutung von Diversity und Inclusion. Samira betont, wie wichtig es ist, eine harmonische Unternehmenskultur zu pflegen, in der Vielfalt als Bereicherung gesehen wird. Gemeinsam sprechen sie über konkrete Initiativen, wie zum Beispiel das Bereitstellen von Baklava zum Ende des Ramadans, um kulturelle Vielfalt zu feiern.Ein zentrales Thema der Episode ist auch die Machtdistanz innerhalb von Organisationen. Georg betont die Notwendigkeit, diese Distanz zu verringern, indem Mitarbeitende direkt und offen über wichtige Themen sprechen können. Samira stellt ihren internen Podcast "Domino People Talk" vor, der als Plattform dient, um Mitarbeitende einzubinden und transparente Kommunikation zu fördern.Abschließend richten beide einen Appell an Unternehmen, Entwicklungsprozesse als Chancen zu sehen, kreativ und lösungsorientiert im Diversity-Bereich zu arbeiten und eine positive Streitkultur zu pflegen. Die Episode vereint tiefgründige Einblicke in Gehaltsfragen mit praxisnahen Beispielen und persönlichen Reflexionen, die sowohl lehrreich als auch inspirierend sind. Alle Links zu Samira Arrami:LinkedIn: https://www.linkedin.com/in/samiraarrami/Unternehmen: http://www.domino-printing.com Alle Links zu Georg und dem Culturizer:Georg: https://www.linkedin.com/in/georg-wolfgangCulturizer: https://culturizer.appCULTiTALK: https://cultitalk.de

Craving the best of Detroit's vibrant food scene and rich culture? Join us for a delicious food tour through the Motor City! In this mouthwatering episode, travel to Dearborn to discover some of the best baklava in America, indulge in cheesy Detroit-style pizza with ties to the automotive industry at Buddy's pizza, dine with a Top Chef contestant in Detroit's West Village, and listen to live jazz at Cliff Bell's, a Prohibition-Era speakeasy. Whether you're planning a trip or simply curious about Detroit's culinary treasures, this episode will leave you hungry for more—offering insider experiences, unique flavors, and unforgettable experiences.

In this episode of Delicious City, the crew scrolls through their camera rolls for Whatcha Been Eatin' and come up with a ton of recommendations for you. They cover Eli's favorite lettuce, Marisa's saga of losing her card at the Eagles game, and Dave's new favorite steak shop that just opened in Reading Terminal Market. Plus, an unveiling of nominees for the Tasties! (00:00) Marisa makes the case for NOT participating in dry January (03:30) Whatcha Been Eatin': from pizza to scallops to baklava, there's lots to eat in the city right now, plus a few spots in the suburbs (23:12) The Tasties! These nominees are all incredible. Hear the newest categories and join us February 2nd to see who takes home the Golden Pig. Follow @deliciouscitypodcast to keep up with the rollout and get your tickets at DeliciousCityPodcast.com (36:10) The Sauce: restaurant openings and chef news, including a chocolate shop on South Street and a no-photos ramen preview in Haddonfield And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Herzlich Willkommen bei den AGB's. Den anonym grossbehangenen. Heute geht es um die Frage: Wer lebt ungesünder und stirbt früher? Bratwurtst oder Baklava? Die Jungs sprechen über Özcans Weltuntergangspläne und das Altern. Grüsse gehen diesmal raus in Bastis Bäckerei!+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Pop queen Ava Max stops by for a hilarious and heartwarming chat! From jetlagged room service fails to reminiscing about her viral wig days, Ava spills it all. She gives us a sneak peek of her ARIA Awards medley (yes, it's stacked with her biggest hits) and reveals how her mom's baklava steals the show every Christmas. Plus, Ava talks about her new Christmas single I Wish, her go-to Aussie artists, and the struggle of surviving award show glam.See omnystudio.com/listener for privacy information.

#acıtatlımayhoş Barcelona'da düzenlenen Bilimsel Gastronomi Kongresi'nin konusu “tekstür”. Yani yemeğin dokusu. Kongreye 250 kişilik baklava götüren Aylin Öney Tan, Kongre'de İspanyol baklava ustası Irene Morcillo ile birlikte farklı açılardan baklavayı anlattı. Notlarını dinleyin  

It's been a big week for Android with an official Android 16 Update along with new features and a new release schedule. In this episode we have our interview with Seang Chau, VP and GM of Android Platform and Matthew McCullough, VP of Android Developer Experience at Google who talked with Huyen Tue Dao and Mishaal Rahman about the news AND Android 16's dessert name! Jason Howell, Ron Richards and Huyen alos break down this week's news in the world of Android!Participate in ACast's listener survey: http://bit.ly/androidfaithful-surveyNote: Time codes subject to change depending on dynamic ad insertion by the distributor.NEWS00:03:33 - XR Devices are coming from Samsung and Google!00:08:51 - More Gemini extensions are coming for Messages, Whatsapp, Google Home and more!00:19:06 - There's a big update for Samsung's OneUI 7HARDWARE00:26:08 - The OnePlus 13 is released...in China and now we can confirm the details00:30:47 - Is there a slim Samsung Galaxy S25 coming?00:33:55 - Will the Pixel Tablet 3 be a productivity device?00:38:02 - The Boox Palma 2 adds more power to the neat little deviceAPPS00:41:10 - Some big updates to Google Play rolled out with Google's big day of news00:47:22 - And Google Maps, Google Earth and Waze got updates too!00:51:21 - Microsoft brings Android storage integration to Windows 11, Windows 1000:53:28 - Thunderbird for Android is finally out!INTERVIEWS00:55:48 - Seang Chau, VP and GM of Android Platform and Matthew McCullough, VP of Android Developer Experience at Google talk the news around Android 16's release schedule and reveal the Android 16 dessert name: Baklava! Hosted on Acast. See acast.com/privacy for more information.

“It seemed like a risky thing. But the more I did understand it, the more I was like NOT having bitcoin is the real risk. OK, the price goes up and down. But at the end of the day, even there in the worst of the bear markets, I'd be like, has anything really changed other than the price? Nothing has changed fundamentally. So why would my belief in this change?”On this Bitcoin Talk episode of THE Bitcoin Podcast, Walker talks with Mandrik, a Bitcoin OG who started selling Baklava for Bitcoin back in 2011.MANDRIK'S LINKS:Nostr: mandrik@nostrplebs.comhttps://primal.net/p/npub1qex7yjtuucs6ac49kjujdgytrjsphn5a4pdscu2w3qlprym4zsxqfz82qkX: https://x.com/Mandrik *****THE Bitcoin Podcast Partners -- use promo code WALKER for...> bitbox.swiss/walker -- 5% off the Bitcoin-only Bitbox02 hardware wallet.> EFANI: Protect yourself from SIM swap attacks – go to https://www.efani.com/walker and it'll automatically apply the promo code WALKER getting you $99 OFF.> Cloaked Wireless: 25% OFF eSIM or physical SIM cards and protect yourself from SIM swap attacks.*****If you enjoy THE Bitcoin Podcast you can help support the show by doing the following:Subscribe to THE Bitcoin Podcast (and leave a review) on Fountain | Apple Podcasts | YouTube | Spotify | HIGHLIGHTER | EVERYWHERE ELSEFollow me (Walker) on Twitter Personal (@WalkerAmerica) | Twitter Podcast (@TitcoinPodcast) | Nostr Personal (walker) | Nostr Podcast (Titcoin)

And the winner isn't Bratwurst und Baklava. Die Jungs erzählen vom Nicht-den-Fernsehpreis-Gewinnen. Es geht ausserdem um Hacker und Hängenbegliebene. Dazu gibt es Geschichten aus der Vergangenheit. Steh-Kuschel-Blues, Stimmbruch und Rapper Bernd. Filmtipp von Basti: Harold und Maude.+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

It's Greek festival in Huntington! During the show, Christian gets a call from his mom explaining the insane event in the GZ's crew home town, the annual Greek Fest which makes for a very interesting segment.Also discussed is a possible new Goonies film teased by star Sean Astin, updates from Matt Reeves on The Batman: Part II's progress, an open casting call for the new Harry Potter series' 3 main characters, Jon Bon Jovi saves a woman from a possible suicidal jump, and so much more!Don't forget to follow the guys on Facebook, Twitter, YouTube and Instagram. Contribute to the GeekZip Podcast through our official Patreon account, where as members, you'll receive exclusive content regularly! Email your questions and comments to geekzippodcast@gmail.com.Online news clips and stories by: comicbooknews.com, screenrant.com, ign.com, cosmicbook.news, fangoria.com, YouTube, Facebook, WWE, givemesport.com, wwfoldschool.com, wrestlezone.com, screencrush.com, variety.com, small-screen.co.uk, indiewire.com,  ihorror.com, comingsoon.net, cbr.com, rue-morgue.com, paramountartscenter.com, mountainhealtharena.com, chaswvccc.com, Time Warp-Ashland, KY, msn.com, eonline.com, deadline.com,

Diesmal geht es um Lucky Luke, das lustige Taschenbuch, Karl May, Red Dead Redemption 2, Ziele und Sinnsuche, Depressionen, die Mitternachtsbibliothek, Therapie, Idioten die Demokratie nicht verstanden haben, Bad Surgeon, die neuen Folgen Bratwurst und Baklava, Ghost of Tsushima, Concord und die neue Minkorrekt Tour. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/AlliterationAmArsch 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

ounder & CEO at Forceget, a leading expert in global supply chain and logistics, who reveals crucial strategies that Amazon sellers need to thrive in the fast-approaching holiday season. Burak unpacks how to save money on logistics and explore new marketplaces amidst the rise of new players like TikTok Shop Temu, and Shein. As a special treat, Burak shares his favorite restaurants in Istanbul, just in time for Bradley who is heading to the upcoming conference in the city. We break down the factors driving up international shipping prices, from reduced vessel schedules to container shortages and shifting market demands. High inflation and the growth of platforms such as Temu and AliExpress are reshaping e-commerce, creating new challenges for Amazon sellers. Learn how to navigate Amazon Global Logistics' practices, adapt to the new fees, and optimize your shipment strategy to stay competitive in today's volatile market. This episode is a goldmine of insights for those grappling with the costs of selling large items on Amazon. Discover why more sellers are turning to third-party logistics providers and exploring multi-channel selling to maximize profitability. We highlight the benefits of early inventory planning, the impact of Amazon's new delivery rules, and the critical need for flexible fulfillment options. Plus, find out how expanding into physical retail stores like Walmart can be a game-changer for your business. Tune in for expert strategies that can transform your logistics approach and boost your bottom line this Q4. In episode 593 of the Serious Sellers Podcast, Bradley and Burak discuss: 00:00 - Global Supply Chain Insights and Tips 04:11 - Impact of Rising International Shipping Prices 07:20 - Impact of New Amazon Fees 12:26 - Amazon Global Logistics vs Independent Freight Forwarder 16:38 - Maximizing Amazon Seller Profitability 17:31 - Expanding Sales Beyond Amazon  23:00 - Diversifying Sales Channels and Maximizing Profits 24:03 - Saving on FBA Fees and Freight 30:11 - Benefits of Investing in Your Brand's Website ► Instagram: instagram.com/serioussellerspodcast ► Free Amazon Seller Chrome Extension: https://h10.me/extension ► Sign Up For Helium 10: https://h10.me/signup  (Use SSP10 To Save 10% For Life) ► Learn How To Sell on Amazon: https://h10.me/ft ► Watch The Podcasts On Youtube: youtube.com/@Helium10/videos Transcript Bradley Sutton: Today we've got one of the world's leading experts on global supply chain and logistics and he's going to talk about a wide variety of topics, like things Amazon sellers can keep in mind for Q4, how they can save money on logistics and expanding to other marketplaces. How cool is that? Pretty cool, I think. Black Box by Helium 10 House is the largest database of Amazon products and keywords in the world. Outside of Amazon itself, we have over 2 billion products and many millions more keywords from different Amazon marketplaces, from USA to Australia to Germany and more. Use our powerful filters to search through this database for pockets of opportunity that you might want to get into with your first or next product to sell on Amazon. For more information, go to h10.me/blackbox. Don't forget you can save 10% off for life on Helium 10 by using our special code SSP10. Hello everybody and welcome to another episode of the Serious Sellers Podcast by Helium 10. I am your host, Bradley Sutton, and this is the show. That's completely BS-free, unscripted and unrehearsed, organic conversation about serious strategies for Serious Sellers of any level in the e-commerce world.  And we got somebody who helped Serious Seller all over the world, I think the third, maybe fourth time he's been on the Podcast. Burak, how's it going? Man? I'm great. Bradley, Thanks for having me again. Burak: I'm great. Bradley, Thanks for having me again. Bradley Sutton: Are you in Miami right now? Burak: Yes, Miami Florida. Bradley Sutton: Okay, I'm wearing my Miami hat. This is, like, I think, an older minor league baseball team or something. That's why I'm wearing my Miami hat today in your honor. But you're originally from Turkey. Did you know that I'm going to Istanbul in a little bit? Burak: I think you mentioned. Yes, I'm very excited. I wish I was there to take you to the best food restaurants, you know. Bradley Sutton: You'll have to tell me what the good ones are. Are there any in Istanbul that for sure I need to go to so I can maybe even by myself I can go? Burak: I think you should definitely visit Galata Port. It's a new place. It's right by the water. There are some good Kebab places and also definitely Baklava. You should try Gülolu, the best Baklava in the world. Bradley Sutton: Perfect, all right, I'm going to those places. By the way, I'm not sure when this podcast is going to go out, but if anybody is in Turkey and is down to meet me on September the 4th or 5th and you want to go with me to one of these restaurants or take me there. Conference I'm speaking at, you can get a link to it at h10.me forward slash Istanbul. H10.me forward slash Istanbul. It will forward you to the conference I'll be speaking at. So, I'd love to do like a little mini-Helium 10 meetup over there. Now. We're not here just to talk about Turkish food and Turkish delights. I'm sure we could spend a whole episode. You know as much as I love food to talk about that. But you know you're one of the leading experts in the world about, you know shipping and logistics and things like that, so let's just hop right into it. You know the last time you were on this show was episode 457. So, by the way, if anybody wants to get Burak's more of his backstory, actually go back to the very first episode he was on, which is episode 324. You can learn about his origin story. And then 457, we talked about some other topics, but what was 457? I think it was around, like you know, May, June of last year. So obviously you know things in logistics change month by month, even. What are some of the biggest changes that sellers should be aware of, just in general? First of all, in the logistics world, whether it's about pricing or taxes, what can you tell us has been different since the last time you were on the show? Burak: You know you're right, things sometimes change its daily base and you know, when we started ForceGet, it was probably five years ago, we were mainly focusing on international shipping, but we became more like a supply chain. Now there has been a lot of changes within our company as well as in the world. In the industry, with the e-commerce, especially with the Amazon FBA plus, the new players are coming into the market TikTok, Teemu, Shein and Shopify. According to the reports, they have lost some revenue. However, a lot of companies they're trying to enter omnichannel. That's something that I mentioned before we start recording. When it comes to international shipping, actually, international shipping prices increased. Compared to six months ago. I think we have seen the lowest shipping prices last probably a few decades. Full container price was almost uh 1500 dollars from China to Los Angeles. Now it went back up to seven, eight thousand dollars. Now we see the range of five thousand, five thousand, five hundred dollars, which is, I think, a hell to range for both um shipping lines, freight forwarders, as well as for f the um e-commerce and amazon sellers. Bradley Sutton: Prices went down but then prices have been going up again for different things. Obviously, there was that thing that happened last year in the Red Sea and things like that. So obviously there's always random things COVID, or there's a container ship blocking the whole Suez Canal or something like that. Those would obviously have an effect. But the recent price increases in shipping, like what is that attributed to? Because, like, is that because of the, the war that that's happening, or is it something else? Burak: Actually, this was uh sort of uh happened, I would say, inorganically. Uh, one of the reasons was the shipping lines. Uh, you know all these worldwide companies like Hyundai, Zim, Evergreen. I'm sure everybody's familiar with that big logo block less US channel they have canceled a lot of scheduled vessels because maybe 30%, 40% of the container vessel was not 100% fulfilled, vessel was not 100 percent fulfilled. Basically, they were losing a lot of money so they decided to roll over one of the week's shipping schedules to the next one. So basically, there was not enough demand but there is a lot of supply. Obviously then the prices start going down, basically in order to save money on the fuel, maybe the crew, maybe the insurance. So, they started to cancel a lot of scheduled vessels and obviously this caused a big chaos in the market. A lot of containers went, uh from China to other places like Europe, us did not come back. Then we start having container shortage. So, this is something uh started organically. Uh, there was not enough demand in the marketplaces, like in the US, like North America, USA, Canada, because of, I would say maybe, high inflation, or companies like Teemu, AliExpress start to do very cheap price Drop shipping from China, which is something interesting that we maybe talk later. Teemu is start entering US market. Start working with local 3PLs to acquire Amazon sellers to start selling the ones which are qualified OEC. Start selling on Teemu so they will start doing local deliveries with a shorter period of delivery times, which I believe they will try to attract Surplus. What is Surplus? The product that already has been sitting in the US for a long time. Amazon sellers or their wholesalers they cannot sell it, so they need to liquidate the product. So, Teemu was basically saying that hey, use our platform to liquidate them, not on the retail price, but heavily discounted price, maybe 60%, 70%. So, I think all these things happening last two years after COVID, when we saw a very big peak when the Amazon sellers were making really good money but then the sales dropped a couple of different reasons, and I see that it's the same thing is affecting the international shipping prices and fulfillment prices. Things are really very different right now compared to even six months ago. Bradley Sutton: Obviously, this has been the year of crazy Amazon, new fees and new announcements, you know, be it inbound, placement fees, and so I want to talk just a little bit about that. First, like in your you know you're handling both sides, you know, be it. You know shipping side, be it logistics side, warehousing and things. What have you seen as far as how this has changed, what Amazon sellers are doing, like, for example, me, I've got my own warehouse, but still now I'm being very mindful of how many you know, like, how many, you know what kind of boxes I'm putting in. Like, like, maybe before I was only trying to do you know a certain number of shipments, but now I'm like, no, I got to have minimum five, you know of one box or, oh, I need to try and increase a 15 because I got to avoid that placement fee. But what have you noticed as far as your clients? How are their practices different because of some of these new fees? Burak: Man. It's a really, really long topic actually when it comes to make it shorter version. When Amazon came up with this, the idea was start charging sellers for all those distribution fees that they need to ship to many small warehouses across fulfillment centers across the nation so the end user can receive the products not in two days but one day, even maybe sometimes half day. But we have seen a lot of case studies actually our customers. They created five shipments and when, let's say, 100 cartons, Amazon asked you to ship 50 cartons to Texas, we saw that the final delivery address Amazon distributed these products were still Pennsylvania or Florida or still North Carolina maybe. So what? Amazon was actually telling sellers in theory hey, split the shipments to five locations because that's going to be closer to the buyers. That was not really the case. Yeah, I guess they're still working on a lot of Optimization, uh structure. Obviously, this was like a new project for them. But there has been a lot of confusing for sellers. A lot of seller's kind of felt like they have to use Amazon Global Logistics to avoid those uh placement. But then when they tried to book the shipment, amazon Global Logistics did not arrange to pick up. Three weeks, four weeks' time Then they have charged people wrong HDS code. So, a lot of sellers they paid very high tax and duty instead of some other lower charges that they're supposed to receive. I mean, obviously we talked to a lot of people, some people they have good experience with Amazon Global Logistics, some people have bad experiences. But in my opinion that was not really fair for Amazon to tell people, hey, if you use AGL, then you will not be paying any of these fees, but then if you don't, then you have to pay for it. I guess I understand they have invested billions of dollars into this fulfillment center supply chain logistics, so they want to leverage the power of their seller the seller power, I would say. But I think I would not put all my eggs in the same basket, so I would not just use AGL and AWD, you know AWD also a new program Amazon has launched like two years. But since they're pushing a lot harder right now and I think the fourth quarter will be very tough uh test for Amazon with all the check-in processes, transferring uh products between the fulfillment centers and making sure that they become available and one of my I believe most of our customers now start looking into FBM options. Number one very high FBA fees. Number two all these delays with AGL, AWD, fulfillment center transfers. Obviously, amazon is going to prioritize. The products are already sitting in the fulfillment centers. They will prioritize to ship the products first, not receive the products first. So that always has been the case. So, if you ask my opinion, it's going to be a tough year for a lot of sellers to get and understand these FBA fees. But also try to be profitable. You know that's something that we've been talking about. It doesn't make sense anymore to say, hey, I'm seven, eight figure seller, but how much profit I'm making? So, I believe to make plan B, plan C is very, very important, Bradley. Bradley Sutton: Me having my own warehouse and obviously I can repack things and I do smaller quantities. I can easily make sure to send to four or five locations to get that, you know to skip the low inventory fee. But if I'm sending in containers and before I would send to Amazon directly, I pretty much have no option, right, like I am going to get that low inventory fee no matter what unless I send to a 3PL first and they divide it. Or am I thinking of that wrong, since I don't send containers directly to Amazon? I don't know, but is that correct? Like pretty much anybody who's sending full containers or containers that can't be broken up or shipments that can't be broken up, they're forced into this fee. Burak: Yes, kind of. But we have done some case studies to see what really makes sense, if it makes sense to ship, because Amazon Global Logistics is also not charging sellers the market fees. They're charging actually higher, a lot higher. So, if you're looking at door-to-door shipment from China to one of the most popular Amazon FBA fulfillment centers, let's say ONT8, which is in Los Angeles, California Riverside, if you use us it's going to cost $6,000, but with Amazon Global Logistics they're charging $8,000 or $9,000. So basically, they're kind of charging a little higher so that they can use probably that money to distribute the products within three to four different locations. And if it is LCL, then less than full container. Yes, you can actually choose to use your own freight forwarder and price is very similar. But one of the things that we realized; their FC transfer times a lot longer than using an independent Freight Forwarder. So, which means if you ship with AGL it will maybe be fully delivered to Amazon, fully check in, all received 90 days, versus you use your own Freight Forwarder, probably it will be delivered and checked in 45 to 50 days. So, does it matter for you? Maybe it doesn't really matter because the sales are not that fast right now, unfortunately, I don't see really much Amazon sales recently saying that, hey, I'm running out of inventory all the time. I hope it's a good problem. I hope some of the people having that problem. But majority of the people are saying, hey, I'm not in the rush, so I'm okay to take these fees. But then you should really understand the cost of actually paying everything in advance and your cash tied up to. If you're using a loan, if you're not using just cash, if you're, you know, withdrawing some money with, I don't know, amazon financing or third-party money, you get funding. So, you need to understand you may be paying monthly two to 3% because these are short term funds, so probably charging 20, 25% annually. So, every month you're paying two to 3% something that you're not selling. So that's basically three percent minus from your actual margin. So, there are so many things to consider. You know trying to explain as basic as possible. So definitely understand and see what is better for your business. And if I were a big seller, I wouldn't send all of my inventory FBA. I would keep some of my inventory in a 3pl close to amazon and send it in a you know, smaller batches and more frequent. This way I'm not going to be paying high inventory fees, the storage fees and, more importantly, I can test other marketplaces. You know, I can try to drive traffic. I will do FBM, I can do Tic Tac Shops or maybe even Walmart. So, it will give you more flexibility instead of sending everything to Amazon, FBA. And if one day somehow your listings get suspended or hijacked or your sales is down for some reason, then you'll be like, oh my God, what I'm going to do versus you have some inventory in a different location and you can start considering some other options. Bradley Sutton: We talked about new inventory fees that Amazon sellers are having to do, and then the question about whether to go AGL and things like that. But you also mentioned Fulfilled by Merchant. Now, for me, I do all of my products both. I have two SKUs for every product. I have FBM and FBA, and I always tell people to do that. Not necessarily anything to do with logistics, but just because there's still some people out there who don't have Amazon Prime and then, especially if we're talking about products that are priced below $25, they actually prime prices them out of it. So, like, if you're only FBA and you've got like a $24 product, when that person checks out, it's going to add like $8 shipping and now that $24 product became $32 product and you just lost that sale, probably you know, to somebody else and then so for, for that person, I can. I always have a skew. The buy box is actually the FBM skew, because it's only I'll do 2497, you know, with shipping, free shipping, I can, I can fulfill, uh, for almost the same as Amazon, considering that I don't have to pay, I don't have to send it to Amazon. I have to send Amazon pick and pack fees, but that's my reason for doing FBM, but are you saying that you're actually seeing some sellers go to Seller Fulfilled Prime and not do FBA, or you're just saying they're just forgetting Prime at all and having a listing that's strictly FBM? Burak: For larger items. We see sometimes only FBM, because some people say that, hey, Amazon is taking 50% to 55% of my sales price for large items. FBA is extremely expensive and I feel like a lot of people, a lot of buyers, are more price sensitive recently compared to two years ago. That's real. Most of our customers, they have both FBA and FBM. They do most likely what you do. Because you're right. I mean, some people they don't need the product in one day, they want to do the cheaper version. So why wouldn't you add an additional strategy to your listing? And it's your own money versus paying Amazon and 3pl will handle that a lot cheaper and then, if it is not a big item, your shipping price is not going to be that expensive. You can still buy the shipping within Amazon, which is great. You don't have to have your own ups FedEx account. But majority of our customers, they want to test new marketplaces. I  know that our some of our customer they're investing into their own websites and when they get the order, they drive traffic, they convert. Then it's much easier to launch a product with your own email marketing, like with your own email database which you've been talking about. You know how to launch a product, like all the honeymoon period, amazon changing the algorithms, a lot of our customers also they have problem with launching a brand-new product on Amazon. It's not that easy as it used to be like a few years ago. So, people are testing different marketplaces and different channels to see if they can get a better ROI. Obviously, amazon still has. It's very interesting actually, when we see the Amazon's quarterly earnings report, we see that Amazon is keep growing their profit, number of buyers, their revenue. We see a big part of it from the seller's fees revenue. But there is a fact that Amazon does not want to leave the market share to other players that aggressively come in, especially out of China. We see that a new Amazon program is going to roll out which is Dropshipping from China. I don't think that's a great idea, but I think just Amazon wants to keep it. Bradley Sutton: I don't think any Amazon seller is based in the US thinks that's a good idea. Burak: Not only Amazon sellers, but I think it's also not fair for other traditional importers who have, like a warehouse people in here. They're paying tax and payrolls. That's my personal opinion. Obviously, it's not a yes or no, white or black topic. A lot of people have their own opinion. But eventually I know that we have some importers, like traditional wholesalers, that their business is down 30 to 40% just because a lot of people buying products directly from China and those companies. Of course they have a cheaper price. They don't have local expenses, all these utility fees, the warehouse rents and et cetera. We all know that it all adds up. So, I think it's going to be a tough uh year for next year for a lot of amazon sellers. That's why I think it's a really good idea to start considering uh different strategies and different plans for uh increasing the revenue and profitability.. Bradley Sutton: We're heading close to Q4. Um, amazon's made different announcements as far as hey, have your inventory in by. I think one of them was like, if you want it for Black Friday, you got to have it in by October 19th, or something like that. They had said what are your predictions as far as like? Is this year the same thing as every year, where Amazon has a deadline and you got to kind of stick to it, or do you notice anything from some of these announcements where you think there's something that sellers need to be aware of going into this year's Q4? Burak: I think last week they announced a new Q4's delivery structure and delivery rules. Some of them are the restriction with FBA delivery appointments, reduction in capacity limits, holiday peak fulfillment fees. So, all these are basically saying that the amazon sellers uh, need to plan better when they're going to send their inventory, how they're going to send it. And you know the thing. What amazon wants you to do is actually send your inventory as early as possible. So, this way they can charge you a lot higher for the fourth quarter, with the maximum amount of, you know, the low inventory fee. Because even if you don't ship it to Amazon, you still pay in that inventory because inventory fee, because Amazon thinks that, hey, I, I allocate some space for you according to your sales history. Now, whether you ship it or not, I'm going to still charge you that. So, we have a lot of sellers. We I think they still don't know exactly how this fee structure is going to work for seasonal products. We had a client they shipped like four or five containers for Christmas lights, Christmas tree decorations. So, they don't have enough space right now in Amazon FBA. So, I think that is a problem for sellers, like they sell seasonal products. So basically, like what amazon is saying versus what they are doing. I think it's a little bit opposite, um, because you cannot really ship as much as you want, but then amazon is saying, hey, send me all this product. I want to charge you more, but same time you cannot do it. So, I don't think there's going to be a big solution for these people. The best to do is create an FPM auction to make sure you don't get charged all these high FBA fees, especially for the long term, and, God forbid if you miss that season. You can't sell out everything and you have some inventory left over. In January you definitely need to take the product back, otherwise your fees are going to be very high. Bradley Sutton: In the past you've talked about ways that, without even doing anything, major Amazon sellers can possibly save money, like they're probably doing something wrong or not taking into consideration the right tariff and or you know they're letting their freight forward or take advantage of them in a certain way. Can you remind everybody out there what are some easy steps they can take to save money? You know, without having to completely overhaul their entire system of where they could save a little bit of money potentially here or there, just by maybe doing a little mini audit on their SOPs or something like that. Burak: You know, I really think that they should go download their FBA fees and to see how much they're spending on their storage. That's one thing that Amazon is going to hit everyone really bad this year, especially in the fourth quarter. And what is the average age of their inventory stays in the FBA before they sell out. I know that there are a lot of people their sales decrease. I think one of the best ways to do is have a 3PL option. Ship everything to your 3PL and then ship it frequently to Amazon FBA. Because, yes, you will be maybe paying that placement fees but at the same time you can manage your listings somehow. We have seen last year, last quarter, that a lot of shipments delivered to Amazon but Amazon took way longer to check them in. So, we had some clients that they ship product to Amazon FBA. It's delivered but Amazon never checked in. They waited the busy season to pass. So that was pretty bad for some people and they were selling like toys or I remember we had a client that we shipped for them puzzles but Amazon checked them in like very late, so they had to like sell it for a cheaper price. So, you should plan it. Send in your inventory as early as possible on FBA and keep constantly shipping to Amazon FBA to avoid the fees. I think the big saving this year can be from the FBA fees. Obviously check the Freight prices. Compare AGL with other Freight Forwarders to deliver the products instead of one place to five locations. That's a good way to do it. HTS code is a great way to check that. But I think this year's big jackpot is going to be FBA fees. Bradley Sutton: We've been going over some beginner strategies, some advanced strategy. But if some of this is a little bit over your head or you want to just get a nice overview for you or your team about logistics and shipping, Burak actually is in Freedom Ticket 4.0. So, if you guys want to have your team go over some of the basics and some advanced stuff, to go into your Freedom Ticket inside of Helium 10 and then click on the week or the group of modules called supply chain and logistics, and then you're going to see some different modules here that Burak has done. That will help you with that. So, make sure anybody who's a Helium 10 member make sure to go into Freedom Ticket and be able to see it. Do you remember some of the other things that you talked about in that module? Just to let people know what to expect in there. Burak: I think yes. One of the things that relates to FBA fees are the product size, whether you can make your product smaller so Amazon will charge you smaller tiers. I know that we used to do some free audits for the FBA fees that what we realize is actually customer products are a different size than what Amazon is actually charging them, so Amazon is supposed to charge them lower. So definitely, order your competitor's product to see their packaging so that you can redesign your, maybe package. This is a little bit of my background. I lived in China eight years. I've done a lot of sourcing so I'm kind of familiar with like how to make things like lighter, maybe smaller, maybe if you're paying too high for the duty and tax because your product has a different material. So definitely I would say, order your competitor's product to see the size of the box. Maybe they fold the product, they maybe made it smaller. It's definitely helping to see what are the product sizes, mustard cartons and maybe even labeling and maybe inserting some special cards from the competitors. Obviously not asking five-star reviews, but you could see some other maybe conversions that they are doing, maybe because you have other products in the same category. You don't know whether your customers have them. You know they love your brand or not, but you can actually let them know that you're selling some other products that can be related. So, I think it's a good idea to order a competitor's product to see if you can save anything on the size of the product which can save you money on shipping fulfillment in the 3PL as well as Amazon FBA. So, it could be up to 10% to 15%, which is going to be, when you look at it, annually. It's a huge saving. Bradley Sutton: What else do you have for us? We've got sellers of all levels here and I think nowadays maybe people are thinking about some of these newer marketplaces, like TikTok Shop, which now you know, has fulfilled by TikTok and then, and then Teemu is now trying to recruit, you know, US sellers. You know I'm trying to get on the Teemu platform just to just to see how the process goes myself. But what are some things you think you know? When we think multi-channel, you know, gone are the days where people can just say, hey, I'm only going to sell on Amazon, and then maybe there are some days where it's like, oh no, I only need to worry about Amazon and Walmart. So, 2024, 2025, we live. I think it's the year of the many marketplaces trying to make a name for themselves. What are some trends that you're seeing? What is some advice you have for other sellers? Burak: You know? I think the Teemu strategy is very different than Walmart. If I want my products because, if you think about it, Walmart has thousands of stores across US and Canada and even in Mexico. Now they're trying to acquire sellers and they have been very active. You know we go to a lot of different events Prosper Show and others. You see that all the time Walmart's booth there. They're trying to acquire D2C brand events like a shop talk and stuff. What I see is, if you want your products to be in a long term, maybe one day a big brand acquires you because you're in a niche category. Let's say you're in a cosmetic, you're doing something maybe just special for lips or for some special type of skin. I don't know. You could be acquired by a big brand if your product can be on the shelves like physical stores. We have so many customers in the past that they started only online but then they were invited to as a test run to start selling on the retailers. Like you know, it could be Dick's Sports, it could be Walmart. If you're in a sports category, you know those retailers are trying to get some good brands on their shelves which can add a lot of value to your branding and people who see you actually on the physical store. They can go and buy online, because I personally love to compare the price in a retailer versus online. It could be Target. It helps you to find and give your brand a big shout out and people can go and find you and then wholesalers can find you. Maybe, like a retailer chain can find you. So, there's actually both options. I think you're right. I mean, there's so many options. It makes really sense to enter all of these platforms to have reached out the maximum amount of audience. But obviously you need to understand how to manage that inventory because different market channels require maybe different UPC codes, which one of our customers? They had an issue. What the UPC codes the factory is putting actually has not been scanned by the retailer. So, the UPC codes was not valid, so they had to bring the products back, relabel it. Uh, baby steps are good if you're a brand-new seller. Amazon FBA is very good way to start, but maybe it's not that profitable as it, as it used to be. Definitely look for the fpm options and then whatever makes more sense. But I would definitely keep one more sales channel, one more marketplace. Teemu is not the great one yet, because either you need to have a special invite, we have so many people actually asking about the Teemu. Either you have to be invited by a friend or referred by Teemu team directly so you can actually send an email to Temu. But I think in the long term it will be great to invest into your own website because you can easily launch different products. Great to invest into your own website uh, you can do it on Shopify and you know you will have definitely better margins in that and some people they have their own website. They even never want to go to Amazon because they want. They don't want to compete on the price. You, we all know that how amazon works, so it's really a long-term plan. I don't think anyone can really get rich that fast anymore through the e-commerce. I think it's all about branded strategy and it makes more sense to invest in your own website and Shopify. Obviously, amazon has the traffic. It's very hard to bring in traffic. It's not hard but it's going to be expensive in that converting. But, I know that Shopify is working a lot on how to convert more on the products they left in the cart how they can have better conversion. It's very interesting. Recently, I see that installment options pops up on many websites If you're selling an expensive product and I was going to buy a kayak for summertime, it was like $800. I'm like I don't want to pay $800. Then it pops up, hey, you want to pay six times. I was like, okay, but I still didn't buy. But it made me think about okay, that's doable, Bradley Sutton: You're a little bit more hesitant. Burak: Yes, exactly, you're a little bit more on the fence, exactly so looking for different channels definitely is a good strategy and eventually it's your own business. You know we have seen a lot of changes with Amazon algorithm. Maybe this new AI tool that Amazon is offering actually messes up a lot of people's listings. Have you heard? Have you tried using Amazon AI? Did it affect your ranking on keywords? Bradley Sutton: No, I'm not touching that, I don't want. I opted out of that immediately because I don't want Amazon doing anything, because the Amazon AI is nowhere near where it needs to be. All right. So, before we get into your last strategy of the day, just heads up for everybody out there. You want to get some more information about what ForceGet does. Go to h10.me forward slash ForceGet. That'll take you right to our hub website where you can open up a contact with them right there. How else, other than your website, can people find you on the interwebs like Instagram or LinkedIn you want to promote at all? Burak: Yes, absolutely, and they can subscribe to my YouTube channel. We are recording a lot of real case studies and scenarios, what's going on and we're going to a lot of different in-person events. We will be in Amazon Accelerate in Seattle. We will go to other events throughout the year so they can come and meet us in person at most of the events, as well as find us on forescan.com. Bradley Sutton: All right, what's your last 30 or 60 second tip for our sellers out there? Burak: Be careful about your lending costs. That's something that a lot of people they don't really pay attention. Profit is everything. Bad profit means bad cashflow and bad cash flow means that you can't be sustainable in your business. So, understand your lending cost. Look at your FBA fees, how you can save and what is the strategy. Are you paying too much for your international shipments? Are you paying too much for FBA fees? Are you paying too much for long-term storage? So, find out where you can make optimizations, where you can make savings. I believe this business is open to different optimizations and every different aspect you get closer you can find 1% or 2% saving, and if you find three to five different ways of savings, you can save up to 10%. So, talk to the experts. Don't forget to subscribe to the Helium 10's newsletter. I see a lot of interesting topics actually about that. So being part of the community, it's the most important things and whenever you have a problem, ask the right people, get the right answer to fix your problems. Bradley Sutton: Awesome. Well, Burak, thank you for coming on here. I'll let you know what I think about those restaurants you told me and then I'll see you at Amazon Accelerate in Seattle and hopefully some other sellers that are listening to this episode, and we'll definitely have you back on in 2025 and let's see what else has changed in the world of shipping logistics. Burak: Looking forward to see you, Bradley.

Ok ma quindi se riempio un bambino di sale cosa succede??!

This week on the Super Fun Time Trivia Podcast we discuss if cartoon characters have any rights, that the best way to survive the Jonestown Massacre is giving all the drinks to kids first, and the diference between a Baklava and a Balaclava Music Round: Songs That Begin With R Patreon: Super Fun Time Trivia Facebook: superfuntimetrivia Instagram: superfuntimetrivia Twitter: @sftimetrivia Email: superfuntimetrivia@gmail.com Intro Music By David Dino White. Welcome to Super Fun Time Trivia: The known universe's only live improv comedy trivia podcast. Here's some free pub trivia questions this week for you to steal... Round 1 1) The first movie of the Fast and Furious franchise was released in what year? 2) What type of Seal does Urban Dictionary define as a person who has an obsession with the military, guns, and anti government views, but has never been there either due to being grossly out of shape, mentally unfit, or just too dumb to function? 3) True or False, Suzuki was legally required to change the name of its supermini car The Cultus to the Suzuki Swift due to the Jonestown Massacres and death of California Congressman Leo Ryan? 4) What science fiction series inspired by the 1812 novel "The Swiss Family Robinson" ran on CBS for 3 seasons (1965-1968)?    5) Which of the following is the process which makes steel inexpensive to produce at a large scale? A) Stock Process B) Bessemer Process C) Ferro-kallimer Process 6) How many NHL teams have retired Gordie Howes jersey? 7) In what decade was the “Sword Of Damaclese” original VR headset created by a professor at Harvard? 8) Which of the following is the capital of Jordan?    A) Mahis B) Basira C) Amman 9) With regards to dye colours, what colour is Annato? 10) What famous landmark is found on Mount Lee? Round 2 1) What 7 letter b word means to grow or develop quickly, to flourish, blossom, or sprout? 2) With regards to computer speak, what 3 numbers indicate that a file is not found? 3) According to CNBC, approximately what percentage of Americans own an air fryer? 4) True or false, In Sylvester Stalone's Memoir, he admits that he didn't actually write the screenplay for Rocky? 5) According to the UK Environmental agency, How many times does a cotton tote have to be used before the carbon expenditure necessary to create it is matched by the energy spent to create a single plastic bag? A) 131 B) 869 C) 3488 6) What brand of doll is Chucky in the Child's Play franchise? 7) True or false, Mr Potato Heads plastic head came about in 1964 with child safety guidelines as the original insertion pegs were deemed too sharp for children, but blunting them would not allow them to enter a potato? 8) Which 1999 Playstation game features a group of warriors led by Dart, in a world that includes Humans, Dragons, and Winglies? 9) On July 30, 2021, what MLB team traded for 3B Kris Bryant?    A) San Francisco Giants B) Colorado Rockies C) Oakland Athletics 10) Which Skarsgard plays Pennywise in the 2017 film It? Round 4 1) What is the term for bridges across North America that are said to be haunted by the spirit of children who died tragically? A) Brat Bridges B) Crybaby Bridges C) Sandman Slim Bridges  2) What 6 letter e word means a situation in which many people leave a place at the same time? 3) Identify the following song based on the lyrics: “It's no use, he sees her He starts to shake and cough, just like the old man in that book by Nabokov.” 4) True or false, Nightmare Before Christmas won an Academy Award for Best Visual Effects? 5) What colour are the stars on the flag of the Cayman Islands? 6) Released on May 9th, 2024 What was the name of Helldivers 2's most recent warbond? A) Polar Patriots B) Iced LiberTea C) Frosty Cost 7) In what year did Jons Jacob Berzelius suggest using letter abbreviations instead of pictographs to stand for the elements? A) 1672 B) 1753 C) 1814  8) Which of the following is a real character in Clue: Master Detective Version? A) Sargent Gray B) Officer Teal C) Majister Beige 9)  Fishmongers Pete & Jerry Cusimano threw an octopus on the ice during what teams home game in in 1952, a ritual that is still maintained today? 10) With regards to Greek mythology, Bellerophon tried to fly to Olympus on what horse?

Heute geht es schon schlimm los. Dann folgt ein weirder Ritt durch Themen. Es geht um Stalking wegen der Serie Rentierbaby, um Abzocke beim Autokauf und die Jungs versuchen die Frage zu klären: Wer ist denn jetzt ein Star und wer nicht?+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

We're closing out Arab-American Heritage Month with author Diana Abu-Jaber who discusses growing up with an Irish-American mother and a Jordanian father who never felt at home in the US, the lively tensions between cultures, and the centrality of this to her writing.  We discuss her two memoirs, "The Language of Baklava" and "Life Without a Recipe." She describes the impact her father and grandmother had on her life and how their contrasting personalities were reflected in their approaches to food: Diana's father was a passionate and improvisational cook, while her grandmother was a precise baker.  Abu-Jaber discusses the challenges of writing memoirs, the emotional risks involved in sharing personal stories, and how she navigated the difficult topic of her larger-than-life's father's death.  We turn to a discussion of her latest novel, "Fencing with the King," and Diana reveals that the story was inspired by her father's experience of fencing with King Hussein of Jordan and her family's history of displacement. Diana reflects on the growth of Arab-American literature and the increasing prominence of Arab-American writers in contemporary culture.  We also discuss the similarities between cooking and writing and how food, like literature, can serve as a bridge between cultures 

We're closing out Arab-American Heritage Month with author Diana Abu-Jaber who discusses growing up with an Irish-American mother and a Jordanian father who never felt at home in the US, the lively tensions between cultures, and the centrality of this to her writing.  We discuss her two memoirs, "The Language of Baklava" and "Life Without a Recipe." She describes the impact her father and grandmother had on her life and how their contrasting personalities were reflected in their approaches to food: Diana's father was a passionate and improvisational cook, while her grandmother was a precise baker.  Abu-Jaber discusses the challenges of writing memoirs, the emotional risks involved in sharing personal stories, and how she navigated the difficult topic of her larger-than-life's father's death.  We turn to a discussion of her latest novel, "Fencing with the King," and Diana reveals that the story was inspired by her father's experience of fencing with King Hussein of Jordan and her family's history of displacement. Diana reflects on the growth of Arab-American literature and the increasing prominence of Arab-American writers in contemporary culture.  We also discuss the similarities between cooking and writing and how food, like literature, can serve as a bridge between cultures 

+++ Alle Rabattcodes und Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/fietegastro +++Ungeduscht und mit Hipster-Mütze getarnt tänzelt der beschwingte Fiete ins Studio und weiht die Räumlichkeiten unfreiwillig mit süß-klebriger Wassereis-Masse. Vermutlich legt er damit bereits unbewusst den Grundstein für das Motto der Folge: Süß. Anders lässt es sich kaum sagen, denn Elif Oskan könnte zur alleinigen Sympathieträgerin einer ganzen Nation erkoren werden. Bzw. zwei ganzer Nationen, da sie als gebürtige Türkin bereits im zarten Alter von sieben Monaten in die Schweiz kam. Dort hat sie heute mit ihrem Restaurant Gül in Zürich authentisch türkische Küche etabliert, die es laut Fiete so in Deutschland nicht zu finden gibt. Ob sich Elif als Türkin oder Schweizerin fühlt, variiert von Tag zu Tag. Nach der Eröffnung ihres Restaurants folgte eine eingehende Auseinandersetzung mit sich selbst und ihrer Identität. Eines war aber immer klar: Elif liebt Menschen und Menschen lieben Elif – zweiteres behaupten wir jetzt einfach mal, aber im Studio ist es eindeutig: Fiete ist großer Fan, Sebastian positiv geschockt von Elifs positiver Ausstrahlung und auch die Redaktion ist verliebt! Elif spricht mit einem an Konstanz fast schon irritierendem, aber höchst ansteckendem Lächeln in der Stimme und erzählt von ihrer Liebe zum typisch schweizerischen Marmorkuchen, den sie mit gerade einmal neun Jahren das erste Mal ohne Rezept, Waage und Messbecher selbst zubereitete. Aber auch die türkische Küche kommt im Gespräch nicht zu kurz: Wie viel Fleisch wird in der Türkei tatsächlich gegessen? Was ist die Mutter-Tochter-Suppe? Wieso wird die türkische Küche auf Kebab reduziert und wie könnte man den Döner authentischer machen? Elif ist auf jeden Fall so authentisch, wie es nur geht. Und süß. Nur ihr Baklava… das ist weniger süß, dafür aber umso leckerer. Oder wie Elif sagen würde: So guat!Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy.Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Eure Maximal-Kartoffel Bielendorfer ist neidisch auf Komissar Cosar. Denn der hat sein Chi gefunden. Heute geht es bei den Jungs um den Diebstahl im Drogeriemarkt, Beschwerdebriefe und es wird eine krasse Info geleaked. "Das goldene Stück Scheisse" goes to: Bratwurst und Baklava.+++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Diesmal geht es um Reinis Knochen, das Essen im Krankenhaus, Godzilla, Shogun, Le Mans 66, die Shelby Cobra, Unfälle bei Autorennen, Bratwurst und Baklava die Show und Horst Lichter. Tickets für die letzten beiden Livetermine findet ihr bei eventim. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/AlliterationAmArsch

Speculation season has officially begun! Our friends over at Horror Night Nightmares released their first speculation map for HHN33 at Universal Orlando, which means it's time to discuss and theorize about what it could mean! Ghostbusters? A Quiet Place? Nightmare on Elm Street? Baklava?! Let's discuss it all! -------------------------------------------------------------------- Follow us on social media: Twitter: ⁠⁠https://twitter.com/riptourpodcast⁠⁠ Instagram: ⁠⁠https://www.instagram.com/riptourpodcast/⁠⁠ YouTube: ⁠⁠https://www.youtube.com/c/RipTourPodcast⁠⁠ Merch: ⁠⁠https://shop.spreadshirt.com/riptourpodcast⁠⁠ TikTok: @Riptourpodcast Drop us a tweet! Every week we have polls, questions & the link to dial into the show. #hhn #hhn33 #horrornights --- Send in a voice message: https://podcasters.spotify.com/pod/show/riptourpodcast/message

Welcome! In this episode, Tim, Liz, & Jason discuss various rumors and updates about Halloween Horror Nights 33. They speculate on the house code names, including Baklava, Cobbler, Pie, Fudge, and Cookies. They also discuss the possibility of Ghostbusters, A Quiet Place, and A Nightmare on Elm Street being featured at the event. The hosts share their thoughts and excitement about the potential houses and the upcoming Halloween season. The conversation covers the return of Freddy Kruger to Halloween Horror Nights, the rights issues surrounding the characters, and the desire to see them in new houses. There is speculation about which UCM character will get a house and concerns about crowd management with the addition of new tents. The hosts discuss upcoming announcements and the possibility of reservations for pass holders. Join us! Chapters 00:00 Introduction and American Takeover 03:06 House Code Names 15:07 Rumor: Ghostbusters 24:20 Rumor: A Nightmare on Elm Street 31:23 Rumors about UCM 33:10 New Tent Construction 38:29 Speculation Time 45:27 Discussion -------------------------------------------------------------------- Follow us on social media: Twitter: ⁠⁠https://twitter.com/riptourpodcast⁠⁠ Instagram: ⁠⁠https://www.instagram.com/riptourpodcast/⁠⁠ YouTube: ⁠⁠https://www.youtube.com/c/RipTourPodcast⁠⁠ Merch: ⁠⁠https://shop.spreadshirt.com/riptourpodcast⁠⁠ TikTok: @Riptourpodcast Drop us a tweet! Every week we have polls, questions & the link to dial into the show. #hhn #hhn33 #horrornights --- Send in a voice message: https://podcasters.spotify.com/pod/show/riptourpodcast/message

This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava.See omnystudio.com/listener for privacy information.

This week Meera and Michelle discussed favorites from the Biscuit Joint, a new spot from chef and owner Elliot Brown. They also talked about an amazing lunch from the recently-opened Telva at the Ridge, the new restaurant from the team that runs Balkan Treat Box. From the January issue they discuss Ones to Watch, a feature that highlights rising stars in the restaurant industry. The Biscuit Joint 2649 Washington Ave Unit A1, St. Louis, 314-769-9434 Telva at the Ridge 60 N Gore Ave A, Webster Groves, 314-395-2760 Balkan Treat Box 8103 Big Bend Blvd, Webster Groves, 314-733-5700 Sump Coffee 3700 S Jefferson Ave., St. Louis, 917-412-5670 Paper Crane The Vandy 1301 S Vandeventer Ave., St. Louis, 314-472-5321 None of the Above 3730 Foundry Way, St. Louis, 314-656-6682 Wright's Tavern 7624 Wydown Blvd, Clayton, 314-390-1466

Happy 2024! We appreciated all the feedback on the listener survey (still open, link here)! Surprising to see that some people's favorite episodes were others' least, but we'll always work on improving our audio quality and booking great guests. Help us out by leaving reviews on Twitter, YouTube, and Apple Podcasts!

We are choppin' it up with Greg Grant AKA GG. Get ready to be inspired, entertained, and enlightened as we take you on a captivating journey through GG's multifaceted world.