Podcasts about Barbecue

Today on the podcast Eric is joined by Michael Fulmer, a co-founder of the Houston BBQ Festival, to go through some of the latest happenings in Houston food. Michael and Eric discuss Fielding's River Oaks' rebranding as Fielding's Steak, the new Arizona seafood concept making it's way to Houston, and the closure of Wooster's Garden. In the Restaurants of the Week portion the new location of Pinkerton's Barbecue and Sushi Horiuchi are featured.  Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: River Oaks Restaurant Fields a New Menu Devoted to Prime and Wagyu Steaks Lively New Seafood Restaurant Rides into Prime Houston Location Midtown Bar with Creative Cocktails and Craft Taps Will Close in February Arizona Mexican Restaurant is the Latest to Shutter at the Galleria Chopped Champion Houston Chef Packs His Knives for Top Chef Carolinas

Episode 328 features food, drink, and barbecue author, Robert F. Moss and New York Mets podcaster, Mike Silva, and Doug Scheiding assumes co-hosting duties Robert F. Moss writes about food, drink, and travel.  He is the contributing barbecue editor for Southern Living, restaurant critic for the Post & Courier, and a frequent contributor to Epicurious, Charleston Magazine, Early American Life, Garden & Gun, and The Local Palate.  Robert is a prolific author with at least six books all dealing with different aspects of food and/or drink.  Barbecue books he has written include, Barbecue:  The History of an American Institution and Barbecue Lover's Carolinas. His list of the top 50 BBQ joints in the South is a highly anticipated list which we discuss as well as many other aspects of his life, career, and love of barbecue.  Go to https://www.robertfmoss.com/ for more information on Robert F. Moss. Mike Silva has been covering New York sports independently since 2007. His work has been featured on 1240 AM WGBB, SNY, the YES Network, and the now-defunct ESPN Radio Long Island.  In 2016, Mike decided to switch focus and cover the New York Mets. His Talkin' Mets Podcast gives fans an unfiltered, thoughtful, and passionate look at the New York Mets.  Per the website, "The podcast blends sharp analysis, historical perspective, and candid opinion on everything from roster moves to farm system developments."  Go to https://talkinmetspodcast.com/ for more information on Mike Silva and the Talkin' Mets Podcast. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

A man armed with a barbecue fork and pizza cutter facing criminal charges for trying to break accused killer Luigi Mangione out of a New York jail. Newly released court documents have provided details about a fatal shooting earlier this month involving underage patrons to a popular University of Kansas bar. Nebraska authorities looking for a pregnant woman who's car found burning earlier this month. Sydney Sumner reports. See omnystudio.com/listener for privacy information.

On today's episode, we're sharing our thoughts on Reese Bro's Barbecue, our top 5 steak tips, and more!

Send us a textJOIN US AS WE REACT TO THE 2ND HALF OF THE SYRACUSE GAME! Also join us as we discuss the transfer portal class for NC State Football, PLUS our thoughts on the trademark controversy!

Send us a textWhat is the biggest question regarding NC State Baseball in 2026? What is the biggest strength for the #PACK9?  Join us to help YOU get ready for some NC State Baseball!!!

Episode 327 features exceptional baseball and barbecue talk with Matt's Backyard BBQ's, Matthew Pereira and award-winning ghostwriter, Daniel Paisner Matthew Pereira describes himself as just a backyard cook who loves barbecue and is competitive.  He is a perfectionist when it come to the art of barbecue.  Matt, as are many other barbecue lovers, became a fan of barbecue and developed a desire to cook competitively from watching the show, BBQ Pitmasters.  Matt and his wife, Heidi got out to a fast start in barbecue competitions as they won a  qualifying competition which qualified them for the World Food Championships.  He was even tasked by his town to start a local barbecue competition.  Matt's passion for barbecue is on full display as we discuss all of this and more. Daniel Paisner is a journalist, author and podcaster, with more than 80 books to his credit, including 17 New York Times best-sellers. As taken from his website, "He is the “voice” of Serena Williams, Steve Aoki, John Kasich, Whoopi Goldberg, Denzel Washington, Ray Lewis, Ron Darling, Gilbert Gottfried, Anthony Quinn, Olympic Snowboardcross champion Lindsey Jacobellis, and dozens of other name-above-the-title celebrities. He is the winner of two NAACP Image Awards for his work with Shark Tank panelist and serial entrepreneur Daymond John, and his novel, A Single Happened Thing was named an Indies Finalist as best book of the year by the editors of Foreword Reviews.  Dan hosts the podcast, As Told To which features interviews with writers and other creatives."  For more information on Daniel Paisner go to www.danielpaisner.com. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Les journalistes et experts de RFI répondent également à vos questions sur les objectifs de Donald Trump avec le Conseil de la paix qui y invite la Turquie et les assauts menés par la police haïtienne contre les gangs. Guerre en Ukraine : privés d'électricité, comment s'organisent les habitants de Kiev ?   Privées d'électricité, de chauffage et d'eau en raison des frappes russes qui ciblent les infrastructures énergétiques, 600 000 personnes ont quitté la capitale depuis le début du mois de janvier. Alors que les températures avoisinent les -14°C, le maire de Kiev, Vitali Klitschko, appelle ceux qui le peuvent à quitter la ville. Qu'est-il prévu pour reloger ces personnes ? Comment s'organisent habitants restés à Kiev ? Les alliés de l'Ukraine aident-ils le pays à traverser cette crise énergétique ? Avec Kseniya Zhornokley, journaliste spécialisée pour la rédaction ukrainienne de RFI.       « Conseil de la paix » : Trump cherche-t-il à rivaliser avec l'ONU ?   Créé ‎initialement pour encadrer la transition politique dans la bande de Gaza, le Conseil de la paix de Donald Trump vise finalement à « œuvrer à la résolution des conflits dans le monde ». Comment cette nouvelle instance pourrait coexister avec le Conseil de sécurité des Nations unies, déjà chargé du maintien de la paix et de la sécurité internationale ? Avec Romuald Sciora, directeur de l'Observatoire politique et géostratégique des États-Unis de l'IRIS (Institut de relations internationales et stratégiques). Auteur de « L'Amérique éclatée, plongée au cœur d'une nation en déliquescence » (éditions Armand Colin).     « Conseil de la paix » : comment Israël réagit à la présence de la Turquie ?   Donald Trump a invité la Turquie à siéger au « Conseil de la paix » chargé notamment de la reconstruction de la bande de Gaza. Alors que les relations entre Recep Tayyip Erdoğan et Benyamin Netanyahu sont très tendues, la participation d'Ankara ne peut-elle pas compromettre le bon fonctionnement de cette nouvelle instance ? Dès son installation, le Hamas aura deux mois pour désarmer. Un tel ultimatum est-il réaliste ? Quid de la situation si le mouvement islamiste ne respecte pas ce délai ? Avec Frédérique Misslin, correspondante permanente de RFI à Jérusalem.       Haïti : la lutte contre les gangs monte en puissance  En Haïti, les forces de sécurité ont lancé une vaste offensive contre les gangs à Port-au-Prince, en grande partie contrôlée par les bandes criminelles. Au cours d'une de ces opérations, la maison de Jimmy Cherizier, dit « Barbecue », a été détruite. Quel est le dispositif mis en place pour traquer le chef de gang le plus puissant du pays ?  Le délogement de « Barbecue » a-t-il affaibli sa coalition de groupes armés "Vivre ensemble ?   Avec Wiener Kerns Fleurimond, journaliste et écrivain. Auteur de l'ouvrage « Haïti : de l'opposition à l'assassinat d'un chef d'État: Haïti, 220 ans de tragédie politique » (éditions L'Harmattan).

Houston BBQ Festival co-founder Michael Fulmer is back on the podcast today to speak with Eric about some of the latest news from the Houston restaurant and bar scene. Eric and Michael discuss the newest retro inspired location of Pinkerton's Barbecue, the sandwich concept Yuma finding a home in the former Ninja Ramen space, and the closure of Perry's Steakhouse in River Oaks. In the Restaurants of the Week portion Casa Kenji and Seven Sushi & Robata are featured.Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Michelin-Rated Houston Barbecue Joint Fires Up Retro-Inspired Second Location Houston Sandwich Pop-Up Presses Forward with a Brick-and-Mortar Home 'Contractual Dispute' Compels Closure of Prime River Oaks Steakhouse Houston Tex-Mex Staple Now Serving Fajitas and Margaritas at Downtown Hub Shuttered Houston Restaurant's Iconic Cookies Revived with New Name

A Winter Tradition Takes Root Frederick County's beloved Restaurant Week returns for its fifth anniversary, bringing 26 diverse eateries together for a week-long celebration of local flavor. Running from January 26th through February 1st, 2026, FredCo Eats has evolved from a modest 15-restaurant launch into a cornerstone event that strengthens the entire regional food economy. In this episode of The Valley Today, host Janet Michael welcomes Wendy May, Marketing Manager for the Frederick County Economic Development Authority, and Dan Myers, owner of Paladin Bar and Grill, to discuss how this initiative has transformed the local dining landscape. Recording from Paladin's original Stephens City location, the trio explores what makes this year's event particularly special. From COVID Recovery to Community Catalyst The story behind FredCo Eats reveals a strategic response to challenging times. Wendy explains that the Economic Development Authority launched the program five years ago as the region emerged from the pandemic. At that time, the organization recognized a critical gap in their community relationships—they needed stronger connections with local restaurants and agricultural producers. Rather than creating a standalone event, however, the EDA developed FredCo Eats as an umbrella brand. This approach allows the initiative to serve as a messaging hub that elevates existing efforts across the entire food economy, from farm crawls to agricultural conferences. Now, the brand is expanding into a standalone website at fredcoeats.com, which will launch in March as a comprehensive resource for anyone looking to start, scale, or expand a food or beverage business in the region. Diverse Dining Options for Every Palate This year's lineup demonstrates remarkable variety in both cuisine and participation style. Restaurants can choose from three categories: multi-course menus, meal deals, or promotional discounts. This flexibility ensures that food trucks, cafes, and fine dining establishments can all participate in ways that make sense for their operations. Among the multi-course menu participants, diners will find Carrabba's Italian Grill, Clem's Kitchen, Curry Cuisine, P2 at Woolen Mill, Paladin, Sal & Gino's, and Vault and Cellar. Meanwhile, meal deal options include Blue Ridge Baking Company, Daily Buzz Cafe (at both Middletown and Stephens City locations), Donut Dive food truck at Weber's Nursery, and Franklin's Smokin Barnyard, also operating from Weber's parking lot. Additionally, the roster features Jordan Springs Market, Laurel Cafe at Laurel Ridge Community College, Mi Ranchito, Paco's Market and Paco's Mexi Mart, Pan D Endz Jamaican Cuisine, Poblanos, Shaffer's Barbecue and Market, both Shawnee Springs Market locations, and West Oaks Farm Market. Rounding out the list, Bam Bam's Barbecue food truck, Italian Touch, and Touch of Italy offer percentage-off promotions. The Original Gangsters Eight establishments have participated every single year since the program's inception, demonstrating their commitment to the community initiative. Both Paladin locations, Vault and Cellar, Daily Buzz, Jordan Springs Market, Paco's Market, Shaffer's Barbecue, and Bam Bam's Barbecue have been there from day one. Paco's journey particularly exemplifies the growth Restaurant Week has witnessed. Starting as a food truck called Paco's Tacos during the first event, the business has since expanded to include Paco's Market and later Paco's Mexi Mart - a testament to how local food businesses can thrive with community support. Local Sourcing Takes Center Stage Dan shares his enthusiasm about this year's special approach at Paladin. For the fifth anniversary, his team is focusing heavily on local sourcing, partnering with West Oaks Farm Market for beef, Spring Valley Greens, obtaining mushrooms from his cousin Jessica Neff at Apple Hill Farm, and incorporating microgreens from Robbie D's operation. Furthermore, Dan reveals that Paige Cross at Farm to Fork (formerly Flour and Water) in Woodstock supplies all the bread for Paladin's restaurants—a behind-the-scenes collaboration that many diners never realize exists. These partnerships not only enhance menu quality but also circulate dollars throughout the local economy. The Stephens City location will feature meatballs, cast-iron cornbread, and locally sourced ingredients, while P2 in Clearbrook will offer a completely different, yet similar menu, including scotch eggs, bruschetta, mushroom carbonara, and duck—proteins that rarely appear on local menus.  More Than Just a Meal Restaurant Week offers participants the chance to win prizes through a passport program. Diners who collect stamps from three or more participating restaurants can enter drawings for prize packs, with each additional stamp beyond three counting as an extra entry. The more restaurants you visit, the better your chances of winning. Passports are available for download and printing at fredcoeats.com, with limited physical copies available at participating restaurants and the Winchester Frederick County Convention and Visitors Bureau. If diners forget to get a stamp, they can submit a photo or receipt as proof of their visit. Beyond individual participation, the event encourages businesses to support one another. Realty companies and other local businesses often bring lunch back to the office or take their teams out during Restaurant Week, creating a "biz-to-biz" camaraderie that strengthens the entire community. Strategic Timing and Lasting Impact The decision to schedule Restaurant Week during the last week of January proves strategic on multiple levels. This timing addresses the natural lull that restaurants experience after the holiday season but before Valentine's Day, providing a much-needed boost during slower months. Moreover, it gives diners a compelling reason to venture out during cold, dark winter evenings when staying home feels more appealing. For restaurant owners like Dan, the event creates exciting internal dynamics as well. His teams at the Stephens City and Clearbrook locations engage in friendly competition throughout the week, tracking which location sells more of each menu item. This competitive spirit energizes staff and drives creativity in menu development. Wendy notes that over the five years, Restaurant Week has fostered genuine relationships among participating restaurants. What began as simple cross-promotion has evolved into restaurant owners visiting each other's establishments, trying menus, meeting staff, and building lasting professional connections that extend well beyond the event itself. Looking Ahead As FredCo Eats enters its sixth year of planning, the initiative continues expanding its mission. The upcoming fredcoeats.com website will serve as a central hub connecting aspiring food entrepreneurs with resources from the county, state, and federal levels, including financing options, contacts at the Extension office, the Small Business Development Center, and the Virginia Department of Agriculture and Consumer Services. This evolution reflects the program's broader vision: creating a sustainable ecosystem where homesteaders can learn to scale their backyard operations, food trucks can transition to brick-and-mortar locations, and established restaurants can continue growing—all while maintaining the unique character that makes Frederick County's food scene special. Registration for future Restaurant Weeks remains open year-round, with the event consistently scheduled for the last Monday of January. As Wendy emphasizes, the more the community supports local establishments, the more these businesses can thrive and maintain the distinctive flavor that sets Frederick County apart. For complete menus, participating restaurant details, and passport downloads, visit fredcoeats.com and follow the event on Facebook and Instagram using #FredCoEats and #FredCoEatsRW.

Episode 3186 of the Vietnam Veteran News Podcast will feature a story about Marine Vietnam Vet Elbert Wingfield. The featured story is titled: Serving Those Who Serve: Mobile restaurant owner and Vietnam War hero always helps area veterans.  It appeared … Continue reading →

Episode 326 features scintillating baseball and barbecue talk with baseball savant, Brett Moore and Hey Grill Hey pitmaster, Susie Bulloch and guest co-host, Doug Scheiding Brett Moore is obsessed with baseball and has turned this life-long passion into a one man show and we welcome him back.  In 2018, Brett's wife, Erin helped him create a new game utilizing his encyclopedic baseball knowledge, which Brett then turned into the show, Batter Up!  This highly entertaining show has been nominated for numerous awards.  Brett, also an active blogger, is working on a book about overlooked Baseball Hall of Fame cases.  For more information on Brett and his show go to https://batterup.show/ Sussie Bulloch is a renowned barbecue expert, recipe developer, and founder of the popular food blog Hey Grill Hey at www.heygrillhey.com.  She has appeared on Food Network, participated in and helped set Guinness World Records for the longest team grilling marathon and largest grilling lesson, created successful product lines of rubs, sauces, and a subscription service.  We are joined by guest co-host, Doug Scheiding We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq       Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The episode features a compelling discussion with Bill Wheeler, a member of Myron Mixon's esteemed barbecue competition team, Jack's Old South. We delve into Bill's remarkable journey from an amateur cook with limited experience to a seasoned competitor, reflecting on how a Christmas gift in 2010 transformed his culinary path. Throughout our conversation, we explore the intricate dynamics of competitive barbecue, emphasizing the importance of consistency and simplicity in mastering this art form. Bill shares valuable insights gleaned from his extensive training and competitions, including his approach to cooking brisket and pork butts. As we navigate the nuances of barbecue preparation, we also highlight the camaraderie and shared experiences that characterize life on the competition circuit.Links referenced in this episode:paintedhillsnaturalbeef.comheritagesteel.usoregondungeness.orgbbq@salempdx.comCompanies mentioned in this episode:Myron MixonPainted Hills Natural BeefWeston KiaHeritage SteelDoorDashDomino'sChipotleDunkin' DonutsThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

What is up, team!We just wrapped up another solid episode, and I'm feeling dialed in. Greg and I got into the weeds on everything from post-deload training stats to the "victim mentality" creeping into today's content. Here is the breakdown of what we covered:Training & Nutrition Update We are fresh off a deload week, and the strength is rebounding hard. I solidified my base and now the numbers are climbing—I hit 505 lbs on Hatfield squats for reps, which was brutal but good. I'm sitting right around 15% body fat, which is exactly where I want to hold. To support that, I'm eating a lot—averaging 3,500 to 3,800 calories a day.My macros are dialed: ~200g of protein and a heavy 250g to 300g of fat. And no, I'm not worried about the saturated fat; I'm getting a healthy mix of stearic and lauric acid from sources like tallow, butter, and cacao butter.The Competitor's Mindset We took a trip down to Little Rock for a posing seminar (and hit up Wright's Barbecue—if you know, you know). On the drive, we talked about the trap first-time competitors fall into. You might bring your absolute best package to the stage, but if you run into a guy who has been competing for ten years, you might not win because you can't control who shows up.If you tie your self-worth to a trophy, you're setting yourself up to be let down. The goal is always to beat the previous version of yourself. If you transformed your life and body to get on that stage, you've already won, regardless of the hardware.Extreme Ownership vs. "Feel Good" Fluff We listened to some Mel Robbins on the drive. Look, she's popular, but a lot of that content feels like sugarcoating—telling people it's okay to stay on the couch and relax. I think there is a void in the space for people who need to be told to level the f up*.We need less coddling and more Jocko-style Extreme Ownership. Even if your situation isn't your fault, act like it is, own it, and find a way to overcome it. The victim mentality is a cancer.Upcoming Events & UpdatesAustin Retreat: The "Mud Run Meetup" in Austin is almost full. We are capping it at around 12 people to keep that camaraderie tight. We're doing a Tough Mudder, so I've been training my agility on the trails to get ready.Family: Crystal just got a gym membership at a new spot about 20 minutes away. I'm stoked for her to have that dedicated space to train and zone out now that the baby is a bit older.Keto Brick: Good news—Chocolate Malt is back in stock this week. We are also working on some new test formulations... let's just say there might be a "tallow teaser" coming soon.Time to go eat some beef and eggs. Keto on!Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagramhttps://www.instagram.com/ketogreg80/Register For My FREE Masterclass: https://www.ketobodybuilding.com/registration-2Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQ

Tune in here to this Friday edition of The Brett Winterble Show! Brett kicks off the show with Pete Kaliner for the long-awaited Friday Hangover! They discuss the violent unrest unfolding in Minneapolis, the growing clash between federal law enforcement and local leadership, and why Brett says this moment feels far bigger than past flashpoints. From rioters targeting ICE vehicles and stealing weapons, to questions about accountability at City Hall and the Governor’s Mansion, Brett and Pete dig into what’s really driving the chaos—and why it’s being allowed to continue. Brett lays out his no-nonsense take on restoring order, including bold ideas like federal intervention, airport decertification, and a sustained law-enforcement surge to stabilize the city. Later Brett talks with Union County Crime stoppers to talk about The 34th Annual Union County Crime Stoppers Barbecue, and it’s a full-on celebration of community, commitment, and great food for an even greater cause. Broadcasting live from the sold-out event, Brett catches up with Reed and the team behind Crime Stoppers to talk about how this single fundraiser powers cash rewards of up to $10,000 for tips that lead to arrests—helping get dangerous criminals off the streets while keeping tipsters anonymous. From early-morning lines and all-night cooking to longtime sponsors, dignitaries, and volunteers, Brett highlights why this barbecue has become a Union County tradition. You’ll hear powerful stories of crimes solved, lives protected, and a community that still looks out for its neighbors. It’s a reminder that local action still matters—and that barbecue tastes even better when it helps keep everyone safer. Listen here for all of this and more on The Brett Winterble Show! For more from Brett Winterble check out his YouTube channel. See omnystudio.com/listener for privacy information.

AP's Lisa Dwyer reports on a lengthy sentence for a New York drunk driver.

Send us a textWhat has been the biggest get so far in the portal?  Has Men's Basketball set themselves up for a mid-season push?

In this week's Flavors of Northwest Arkansas podcast, we talk with Ariel Husband, co-owner of the Gelatissimo gelato shop in downtown Rogers, but before we talk with her!!! FOOD NEWS!!! Benny's Bagels is about a month away from opening in Fayetteville. Hear how they're different! Sweetgreen officially opens in Fayetteville. Wright's Barbecue opened last week on the Walmart Campus. Clementine's Ice Cream opens later this week on the Walmart Campus BLU in downtown Rogers is expanding! Happy anniversary to Shirley's! ChoKolata is coming to Springdale! In this week's Flavors Flashback, we hear from the owners of the soon-to-be new Northern Italian Restaurant in downtown Rogers, Cura. They used to have Cura Culinary in Bentonville Provisions, and they talk about their Northern Italian food from our interview in the summer of 2024. Ariel and Daniel Husband have known each other since they were 16 years old. They started dating in high school and delivered newspapers together from a hollowed-out school bus around downtown Dallas on the weekends. Their first date was to Braum's, so you had to know they'd get into frozen desserts at some point! After marriage and kids, they'd always look for local ice cream-type shops in their travels. About 6 years ago, they went to a wedding out of town and noticed that a frozen treat shop they went to was absolutely packed. They wondered why there wasn't anything like that in Northwest Arkansas... When they did decide to open a shop, how did they decide on Gelatissimo? Being all natural and made in-house surely didn't hurt. Ariel will tell you the story. Also, hear about their grand opening- it was non-stop! We talk with Ariel Husband of Gelatissimo next here on the Flavors of Northwest Arkansas.     

I get a chance to sit down with Charles Carr of Class-1 Barbeque, LLC | Amarillo, Texas. Address: 2963 Blackburn St, Amarillo, TX 79109 Phone: (806) 910-8640 IG: https://www.instagram.com/class1bbq/ Facebook: https://www.facebook.com/profile.php?id=61558885064338 Hours: Wednesday - Saturday 11 am - 6 pm (or Sold Out)

Paris.....Texas. The subject to two movies over the years, the most recent a romantic comedy. Listen, folks, this ain't no joke. I can personally attest that BBQ is alive in well in Texas and this day was a Championship Blowout.  Wine Talks was so intrgiued about the whole culture of BBQ, that we set up a podcast with Steven White, last years Grand Champion, Laura Caldwell, the representative from the Championship Barbecue Alliance, and Paul Allen, the 8 year President of the Paris, Texas Chamber of Commerce. We had a hoot. This episode is all about barbecue in Paris, Texas, but it's also a celebration of community, camaraderie, and a bit of competition. The host, Paul Kalemkiarian, kicks things off with heartfelt family anecdotes and dives straight into the welcoming spirit of Paris. Our guests — Steven White, Laura Caldwell, and Paul Allen — are true barbecue champions, and their love for bringing people together through food is practically contagious. A few tasty tidbits: Barbecue isn't just about grilling meat — it's about balance. As Steven White explains, the trick is not being "too sweet, not too spicy, not too anything." The competitions are run by alliances like the Champions Barbecue Alliance, who keep judging modern with QR codes and cell phones — no greasy, handwritten scorecards here! Newbies are ALWAYS welcome. Veteran pit-masters love sharing tips, but the real trick is in the execution (and maybe wrangling an occasional bacon stretcher just for laughs). The event supports local scholarships for kids, blending culinary skills with giving back. Most importantly, it's all about the joy of gathering around good food. Whether you're debating the merits of beer, whiskey, or a surprising glass of wine with your brisket, you're guaranteed to find laughter and friendship. If you want more nitty-gritty details, heartwarming stories, or just an excuse to fire up your grill this weekend, this episode's transcript is packed with flavor. Just ask if you want to zoom in on a specific part! Let me know if you want more fun facts, tips from the pit, or favorite wine pairings to go with those ribs. I'm here to serve — lighthearted and informative, just like this Paris, Texas shindig!   #BarbecueCompetition #WineTalksPodcast #TexasBBQ #FoodCommunity

Send us a textA tiny AI hologram that sits on your desk and smiles back at you sounds futuristic… until you realize how fast novelty slides into cringe. We kick things off by roasting the CES gadget everyone will meme, then pivot to the ideas underneath: why ambient AI is sneaking into our workspaces, how customization keeps us hooked, and where the line sits between companion and coach. From there, we dig into LEGO's new interactive bricks, the promise of light and sound in creative builds, and the practical headaches around price, collectibility, and what happens when electronics age inside once-timeless sets.The conversation shifts gears into the car world, where Sony teases an EV and manufacturers keep pushing paid features. We talk about the trade-offs between convenience and control, why cars now feel like subscription platforms, and how that changes what “ownership” means. That spirals into a passionate riff on real-life utility: sedans vs SUVs vs minivans, hauling space for gear and pets, and choosing vehicles that match how we actually live—not just how they're marketed.Then we get personal. We lay out goals we'll track this year: getting back to lifting with a home rack, rebuilding a 1992 Volvo wagon, and opening our anime queue to genres we usually skip for fresh creative fuel. On the career side, we map a clean path to the CompTIA trifecta with Network+, and we get candid about money literacy—HYSA vs savings, CDs, brokerage accounts, T-bills, and starting the investing journey without the fluff. We also confront a tough truth: turning a hobby into a business can kill the joy. Photography paid, but it drained us. Barbecue tastes amazing, but meat prices crush margins. Gourmet mushrooms, though, thread the needle—science, repeatability, and steady demand with a lean setup and real market interest.If you've been waiting for the right moment to set goals you'll actually keep, consider this your cue. Write one down, make it smaller, and start today. If you enjoyed the show, follow the podcast, share it with a friend who loves tech and real talk, and leave a quick review so more curious listeners can find us. https://www.carolinaotakus.com/

Happy New Year! I kick off 2026 by staying local. This week i'm joined by Nick and Ben Acevedo of Sigs Kitchen Barbecue. The boys tell their story of starting out cooking for the family and leading into their food trailer and catering business.

Send us a textWhat is the issue with NC State Men's Basketball?  What is to come for NC State Football in the transfer portal? 

This Corner Booth podcast by RestaurantOwner.com is a leading resource for independent restaurant operators seeking strategies to engage teams, delight guests, and grow their business. In this episode, host Chris Tripoli interviews Utkarsh Yadav, founder of Sigri Indian Barbecue, a fast-casual concept that combines authentic Indian street food with American barbecue traditions. The discussion explores how open flame cooking, tandoor techniques, and customizable menu options create a unique dining experience that resonates with today's guests. Utkarsh shares his entrepreneurial journey from Mumbai to the U.S., where he worked in various restaurant roles before launching Sigri Indian Barbecue. His concept focuses on fresh, nut-free Indian food prepared in traditional clay tandoor ovens, offering signature dishes like chicken tikka, butter chicken, saffron rice, and paneer. With a menu designed for customization, guests can choose proteins, sauces, and sides to create bowls and cuisine prepared in traditional clay tandoor ovens, offering signature dishes such as platters that fit every palate, including vegetarian options. The conversation emphasizes the importance of hospitality and guest experience in a technology-driven industry. While online ordering and delivery remain essential, Utkarsh believes that human-to-human interaction is irreplaceable for building customer loyalty. By training staff to explain flavor profiles and guide guests through the menu, Sigri Indian Barbecue delivers an authentic and personalized experience that sets it apart from other fast-casual restaurants. Additionally, the episode dives into growth strategies, including franchising and supply chain optimization. With a streamlined menu and standardized operations, Sigri Indian Barbecue is positioned for nationwide expansion and has already attracted significant interest from potential franchisees. This episode offers valuable insights for restaurant owners looking to innovate, maintain authenticity, and scale successfully in today's competitive market.

Former Major League Baseball pitcher, Steve Trachsel and Chef Jason Morse with help from pitmaster, Doug Scheiding, sling a heaping helping of baseball and barbecue talk on episode 323 Steve Trachsel was a Major League pitcher for 16 years.  Known primarily for his time with the Chicago Cubs and the New York Mets, he also played for the Tampa Bay Devil Rays, the Toronto Blue Jays, and the Baltimore Orioles.  He first joined us on episode 127 and then again on episode 143 during which he discussed a masterful gem he threw against the Boston Red Sox as he outdueled Pedro Martinez.  In this appearance we discuss the game he pitched on August 26, 2005 as he returned to the rotation after an injury and beat the San Francisco Giants 1-0.  The one run was supplied by David Wright's solo home run in the second inning.  Steve is a huge fan of barbecue and we are joined by Pitmaster, Doug Scheiding as all of us talk baseball and barbecue.  Chef Jason Morse aka Chef J had his first experience grilling and smoking meats when he was a Boy Scout.  His passion was further stoked during childhood visits to the Hawaiian island of Kauai, where his grandfather served in the U.S. Army, exposing him to a culture that honors fire-smoked cuisine.  As a teenager, Jason was frying up tortillas at a Mexican restaurant and honing his knife skills at a steakhouse in the suburbs of Minnesota.  Jason then pursued a culinary degree at Johnson & Wales University.  Chef J serves as Ace Hardware's national chef spokesperson and BBQ expert.  He also runs a culinary consulting business, 5280 Culinary.  He has led Colorado Proud campaign initiatives to promote the quality of locally produced meats and agriculture.  Chef J led a healthy cooking education program for nearly 70,000 Denver, Colorado kids. His service earned him an invite to help launch a White House initiative called the ‘Chefs Move to Schools‘ program, impacting millions of kids in their knowledge of nutritious cooking.  He is also the proud founder of Chef J's BBQ Provisions, a line of flavor-packed products that elevate his inventive BBQ recipes and can be found at Ace Hardware stores.  For more information on Chef Jason Morse go to https://chefjasonmorse.com/ We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us a textFrom tailgating with a smoker to a grand opening at Midtown Global Market, this week on the Barbecue Radio Network, Freddie Bell sits down with Chef T.J. Nolen of Rollin' Nolen's Barbecue. Hear the hustle, the family story, and the secret behind flavors that have Minnesota lining up for more. It's barbecue, community, and a wild ride of flavor—don't miss it.www.bbqradionetwork.com

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Business Brain, you're challenged to stop playing it safe and start leaning into the discomfort that drives real growth. You explore why staying comfortable is often the biggest limiter in business, and how intentional unease sharpens your thinking, strengthens decision-making, and exposes opportunities you'd otherwise miss. When you choose discomfort on your terms, you regain control instead of letting fear make the calls for you. You'll learn how to reframe uncomfortable moments as signals—not stop signs—and use them to build resilience, confidence, and momentum. By pushing just past what feels easy, you create space for better habits, smarter risks, and a truly Charmed Life in business. The message is clear: if you want progress, comfort can't be the goal—growth has to be. 00:00:00 Business Brain – The Entrepreneurs' Podcast #712 for Wednesday, December 24th, 2025 December 24th: National Eggnog Day 00:01:15 Make sure to scare yourself often Take the meeting Do the thing you haven't done Step outside of your comfort zone Find the uncomfortable, and say “yes.” Eat Terry Black's Barbecue (ok, this is a safe bet!) “Everything I want is on the other side of being uncomfortable” 00:13:27 SPONSOR: Rula patients typically pay $15 per session when using insurance. Connect with quality therapists and mental health experts who specialize in you at https://www.rula.com/businessbrain/ #rulapod 00:15:12 JoeyGator-BB Review-Love this show! 00:16:51 Quick Tip: Email people while they're away to mine their autoresponders Make and Keep a Reasons for Contact List 00:20:02 Strategies for working with new contacts 00:23:29 Business Brain 712 Outtro Tell Your Friends! Review Business Brain Subscribe to the show feedback@businessbrain.show Call/Text: (567) 274-6977 X/Twitter: @ShannonJean & @DaveHamilton, & @BizBrainShow LinkedIn: Shannon Jean, Dave Hamilton, & Business Brain Facebook: Dave Hamilton, Shannon Jean, & Business Brain The post Make Yourself Uncomfortable – Business Brain 712 appeared first on Business Brain - The Entrepreneurs' Podcast.

Send us a textWhat did NC State's dominant win over Memphis mean regarding how successful the 2025 season was?  Is NC State Basketball turning a corner?

On today's episode, we're sharing our thoughts on the recent Pinkerton's Barbecue food review, NEW BBQ toys, and we changed the podcast room...again!

Barbecue is built on fire, discipline, and pressure.Leonard Botello IV, pitmaster and owner of Truth BBQ, joins Chef's PSA to break down intuitive cooking with wood fire, managing pits, the science behind great barbecue, and the mental toll of operating at a high level.Leonard shares a near-disastrous fire incident, the realities of running a Texas barbecue operation, and why mental and physical wellness are as critical as technique. This episode gives a clear view of what it takes to maintain excellence in one of the toughest culinary crafts.Leonard Botello IV on Instagram : https://www.instagram.com/leo_botello_iv/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20

Send us a textIn this episode of Barbecue Radio Network, host Freddie Bell talks with Chef Eric Pearson, a seasoned pitmaster known for his expertise in clean smoke and deep flavor. Pearson shares his journey from grilling to barbecuing, discusses his inventive techniques including using peach nectar for marinating pork chops, and touches on his experiences with beekeeping and maple syrup making. The conversation also covers tips for beginners and explores the nuances of creating a balanced smoky flavor.www.bbqradionetwork.com

Send us a textIs it time to PANIC for NC State Basketball? Is the Gasparilla Bowl a preferred Bowl Game for the Tuffy Talk crew? CAN NC STATE MEN'S SOCCER WIN THE NATIONAL CHAMPIONSHIP?

As the winter chill settles over Berryville, the Barns of Rose Hill is anything but dormant. In this episode of "Tourism Tuesday" on The Valley Today, host Janet Michael talks with Executive Director Martha Reynolds to discuss the dynamic calendar of events, exhibits, and community initiatives that will keep the arts alive and thriving well into 2026. From innovative art collaborations to milestone anniversaries, the Barns is poised to be a cultural beacon for the region. Winter Exhibits and Artistic Collaborations Despite the common perception that winter is a slow season for the arts, Martha reveals that it's actually one of the busiest times at the Barns. The season kicks off with a unique collaboration with the Firehouse Gallery, featuring a collective of artists from the Eastern Panhandle of West Virginia. This exhibit, ideal for holiday gift-giving, showcases a diverse array of media—from pen and ink to watercolor, photography, and jewelry. Following this, local artist Jim Haller will present a meditative stippling exhibit, offering visitors a narrative-rich visual experience. Looking ahead, the Barns will spotlight emerging talent through its partnership with the Clarke County High School IB Art Program and a special exhibition by rising artist Kristin Fiorvanti. These initiatives underscore the organization's commitment to nurturing new voices and providing a platform for creative experimentation. Celebrating Milestones: VA250 and the Barns' 15th Anniversary The coming year is especially significant as it marks both the 250th anniversary of the nation and the 15th anniversary of the Barns of Rose Hill. Martha shares her excitement about the Clarke County VA250 committee's collaborative efforts, which will bring a wide variety of programs to the community. Highlights include a kickoff event at Chilly Hollow Brewing Company, a book talk on the Saratoga battle, and a concert series exploring the roots of American music. The Barns will also host a film series in partnership with the American Legion, ensuring there's something for everyone during this historic celebration. Music for Every Taste: Bluegrass, Barbecue, and Beyond Music lovers have much to look forward to, as the Barns' popular Bluegrass and BBQ series returns with crowd favorites like the Plate Scrapers and newcomers such as indie folk cellist Ollella and bluegrass band Damn Tall Buildings. Martha emphasizes the importance of breaking down genre barriers, encouraging audiences to experience the full spectrum of musical styles—from traditional Appalachian tunes to contemporary indie folk. The series not only entertains but also fosters a sense of community and shared appreciation for the arts. Supporting the Arts: The Power of Community Involvement Throughout the conversation, both Janet and Martha stress the vital role of community support in sustaining the Barns' robust programming. Year-end giving, memberships, and ticket sales are crucial for funding concerts, exhibits, and educational initiatives. The Barns also encourages residents to shop local and consider gift memberships, which offer exclusive benefits and help keep the arts accessible to all. As the Barns approaches its 15th anniversary and the conclusion of a decade-long endowment campaign, Martha reflects on the organization's growth and the importance of community engagement. She invites everyone to share their favorite memories and stories, reinforcing the idea that the Barns of Rose Hill is, above all, a community-driven institution. Stay Connected and Get Involved For those eager to stay up to date, Martha recommends visiting barnsofrosehill.org and following the Barns on Facebook. With a full calendar of events, regular newsletters, and a growing online presence, the Barns ensures that no one misses out on the vibrant cultural life of Berryville and Clarke County. The Barns of Rose Hill stands as a testament to the power of art, music, and community. As it enters a milestone year, the organization invites everyone—residents and visitors alike—to join in celebrating creativity, history, and the enduring spirit of collaboration that defines this special place.

In this deeply personal and inspiring episode, Dr. Nancy Chedid—surgeon, educator, writer, musician, and cultural bridge—shares the extraordinary journey that shaped her life across the United States and Lebanon. From training at Yale, Johns Hopkins, NYU, and Harvard to rebuilding a life in Beirut after loss, Dr. Chedid reflects on identity, purpose, and the power of weaving medicine with the humanities. She discusses her memoir Snow on the Barbecue, her transformative years at LAU, the creation of humanities-in-medicine programs, and the profound impact of mentorship and community. We explore themes of home, displacement, grief, belonging, and reinvention. This episode is a tribute to the resilience of the human spirit and to the many ways one can build a meaningful life across continents.  #LebanesePhysiciansPodcast #NancyChedid #HumanitiesInMedicine #MedicineAndHumanities #MedicalEducation #PhysicianStories #WomenInMedicine #LebaneseDiaspora #ArabAmericanVoices #Lebanon #Beirut #DiasporaStories #Memoir #LifeTransitions #Resilience #Healing #HomeAndBelonging #IdentityAndCulture #StorytellingInMedicine #MentorshipMatters #AcademicMedicine #ArtsInMedicine #CreativeWritingInMedicine #GlobalMedicine #CrossCulturalJourneys #Reinvention #GriefAndHealing #BeirutPortExplosion #SnowOnTheBarbecue #LebaneseWriters #ArabDiaspora Episode also on YouTube    

Episode 320 is a grand slam as we welcome Barbecue Hall of Fame member, Ardie Davis and newly inducted member of the Order of the Magic Mop, Chef Ray Sheehan, plus author David Krell brings Bo Belinsky to life in his book, Bo Belinsky:  The Rise, Fall and Rebound of a Playboy Pitcher and Dan Lloyd Discusses Big Dog Sauce Company's newest venture. Ardie Davis aka Remus Powers, Ph.B. is a 2016 Barbecue Hall of Fame member in the celebrity/humanitarian category.  Ardie is a founder of the American Royal Barbecue Sauce Contest which is the world's largest sauce contest.  He is a charter member of the KCBS, instrumental in the development of the Certified Barbecue Judge curriculum, and author of the oath recited by each judge prior to judging a contest.  Ardie has written numerous BBQ books.  He has also been interviewed by the History Channel regarding barbecue, on more than one occasion.  In 2003 he was named a Kansas City Barbecue Legend by the The Kansas City Star. Ray Sheehan is no stranger to awards as he has been writing award winning cookbooks and producing a lineup of award winning sauces and rubs over the last several years.  His latest achievement is his induction into the prestigious Order of the Magic Mop.  The ceremony was led by Barbecue Hall of Famer Ardie Davis, who presented Ray with the symbolic Magic Mop in recognition of his contributions to the betterment of barbecue and humankind, and his ongoing efforts to promote youth involvement in barbecue.  The mop was signed by Ardie Davis and Carolyn Wells, as well as being marked “XX for Chef Paul Kirk.” The mop, made by the late Mr. Gattuso, is believed to be the last of its kind, crafted with an olive wood handle, high-quality Egyptian cotton head, stainless steel wire, and a stainless steel nail.  For more information on Ray Sheehan and his products go to https://www.raysheehan.com/ David Krell is an author and baseball historian.  He joins us once again as he discusses his new book, Bo Belinsky:  The Rise, Fall and Rebound of a Playboy Pitcher.  Belinsky's story is fascinating.  He began in the minor leagues in the mid–1950s, gained a spotlight with a no-hitter for the Angels during his rookie season, and endured severe ups and downs. Along the way, he dated the most famous actresses in America, including Mamie Van Doren, Connie Stevens, and Tina Louise.  Fans did not know about the disastrous effect of Belinsky's alcoholism and drug abuse. Three marriages resulted in divorces.  In the 1990s when he moved to Las Vegas he embraced sobriety and found a satisfying new career.  Interviews with Belinsky's friends and colleagues show a different side to this controversial player who experienced the benefits and the terrific costs of fame.  For more information on David go to https://davidkrell.com/ Dan Lloyd is a cofounder of the Big Dog Sauce Company, specializing in all-natural sauces and rubs. The idea was born in Colorado, but grew to maturation cross-country in New Hampshire.  Taken from their website, "We're more than just sauces; we're about igniting your taste buds and elevating every dish you create."  Dan is a true visionary with his products and now has a way for lovers of his products to invest in the company.  To learn more go to  https://invest.honeycombcredit.com/campaigns/Big-Dog-Sauce-Company We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode features Mike Bryant from Bradshaw & Bryant, Restaurant Gal, psychic Ruth Lordan and Sabre Plumbing, Heating and Air Conditioning owner Steve Hucovski with homeowner tips. 

What happens when a dentist who started with pegboards faces down stage four cancer and emerges with the wisdom of 44 years in practice?In this deeply moving episode, Dr. Allison House and Shawn Zajas sit down with Dr. Michael Thompson, a pioneering Arizona dentist whose career spans from the pre-internet era to today's AI-driven landscape. This isn't just another career retrospective—it's a masterclass in building authentic dental practice while maintaining unwavering integrity.Dr. Thompson opens up about the pivotal moments that shaped his authentic leadership journey: from that first meeting with Dr. House at Bucky's Barbecue 25 years ago, to the gut-wrenching decision to replace 50+ failed crowns at his own expense, to facing his mortality with stage four lymphoma and choosing to dedicate his "bonus years" to mentoring the next generation at A.T. Still University.The conversation tackles the profession's greatest challenges with refreshing honesty. When did the pressure to produce 100 new patients a month become the industry standard? How do you maintain ethical practice when overhead keeps climbing? What's the real cost of losing human connection in an increasingly automated healthcare system?Dr. Thompson shares his three-part formula for daily success—feeling well-compensated spiritually, professionally, and financially—and why compromising any one dimension leads to burnout. He reveals how his father's dinner table lessons about entrepreneurship shaped his practice philosophy, why he believes "you're only as ethical as you can afford to be," and what it really takes to build 30-year patient relationships in an era of corporate consolidation.But perhaps most powerful is his cancer journey: diagnosed at 67 while in the prime of his practice, facing refractory stage four B-cell lymphoma, and ultimately experiencing what he calls "a story too good to be true" through CAR-T immunotherapy. His reflection on looking back without regrets—"I don't regret the things I did, I regret the things I didn't do"—offers profound wisdom for practitioners at every career stage.This episode is essential listening for any dental professional wrestling with authentic practice in today's commoditized healthcare landscape, seeking to understand how to maintain integrity when business pressures mount, or simply wanting to hear what sustainable success looks like over a four-decade career.Subscribe to the podcast on APPLE: https://podcasts.apple.com/us/podcast/the-authentic-dentist/id1487586274Or SPOTIFY: https://open.spotify.com/show/6qapfaNRkcIlCjgIsftb60?si=d02c74cf4f924897

Michael Aubuchon of Koakai Brewing interviews Vince Marsaglia of Pizza Port Brewery.This Episode is Sponsored by:Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.FirsdTeaFirsd Tea is a proud sponsor of the Brewer to Brewer podcast. Firsd Tea offers more than tea, bringing herbs and botanicals from across the globe to your doorstep. Be it flower, root, or leaf, contact Firsd Tea to find colorful, fragrant, flavorful botanicals. Email info@firsdtea.com  for more.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Michael AubuchonGuest: Vince MarsagliaSponsors:  Malt Europ, FirsdTea, All About BeerTags: IPA, Pizza, Californina, Barbecue, FunPhoto Credits:  Courtesy of Michael Aubuchon and Vince MarsagliaThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Send us a textIs NC State UNC's daddy? Was the regular season a success for Coach Doeren? What Bowl Game is NC State going to?

What if your Big Bend trip started with stillness? We kick off a West Texas series by dropping into Marathon, a tiny town that appears like a mirage after miles of open desert—and turns out to be the smartest basecamp for exploring Big Bend National Park. With guest insights from Samuel, guest services manager at the Gage Resort and Spa, we unpack how a 1927 hotel became an oasis of warm wood, courtyards, and gardens where the noise of the world finally lets go.gagehotel.com We trace the property's roots from Alfred Gage's original build to JP Bryan's restoration and careful expansion, including Los Portales rooms, casitas, and the historic Captain Shepherd House. Samuel walks us through the event-ready Gage Gardens, where desert chic meets rose-lined paths, and explains why weddings here feel close-knit and unhurried. Need recovery after a canyon day? The spa delivers massages, facials, an outdoor hydrotherapy pool, steam room, and an infrared sauna, with a full gym included for guests.Food lovers get plenty to savor. The White Buffalo Bar pairs a legendary mount with a standout prickly pear margarita. 12 Gage serves contemporary American with West Texas flair, while Ghost Fire Pizza fires sourdough pies in a Napoli oven, and Brick Vault Brewery and Barbecue brings weekend smoke and house beer. Mornings belong to V6 Coffee for roastery-fresh drinks, hearty breakfasts, and boxed lunches for the park—because inside Big Bend, options are limited.We share practical trip planning: why Marathon's 45-minute run to the park entrance is a fair trade for comfort and culture, how to structure a two to three day stay, and where to fly (Midland–Odessa commercially, with private options nearby). Along the way, expect stories of quiet balconies, birds in old trees, and the kind of community warmth that makes you think, I could live here. If West Texas has been on your list—or if it's never crossed your mind—this guide will make you see the desert differently.Enjoyed the story and the tips? Follow, share with a friend who needs a desert reset, and leave a quick review so others can find their way to Marathon and Big Bend.Please support our show by shopping through Eagle Creek: https://alnk.to/gVNDI6N and/or feel free to donate to:http://paypal.me/TheROAMies And it means the world to us when you subscribe, rate and share our podcast. Alexa and RoryThe ROAMiesFollow us at:http://www.TheROAMies.com@The ROAMies: Facebook and Instagram YouTube and X.

#podcast #veterans #meme In this episode, the hosts engage in a lively conversation filled with humor, personal anecdotes, and reflections on life. They discuss their recent experiences with friendsgiving, drinking, and cooking, particularly focusing on barbecue techniques. The conversation also touches on movies, streaming culture, and the impact of personal life changes. The hosts share their thoughts on various entertainment topics while maintaining a light-hearted and humorous tone throughout the episode. In this episode, the hosts delve into their experiences with gaming, particularly focusing on the community dynamics and emotional impacts of gaming. They reflect on their military service, discussing the importance of disobeying unlawful orders and the mental health challenges faced by veterans.Chapters00:00 Introduction to DD214 Network Podcast01:55 Friendsgiving and Holiday Celebrations07:58 The Art of Barbecue and Cooking Techniques13:05 Midlife Reflections and Podcasting Journey16:49 Upcoming Events and Time Perception17:03 Navigating Post-Service Life19:22 Reflections on Family and Milestones22:16 Cinematic Experiences and Reviews25:29 Literary Discussions and Insights33:16 Reality TV and Its Impact33:59 The Cutthroat World of Traders35:20 Reality Show Dynamics and Fan Engagement36:16 The Great Bungalow War Begins40:18 The Rise of Streamers and Community Conflicts43:29 Community Events and Gaming Dynamics46:13 Frustration and Gaming Culture46:29 Challenges in Gaming: Campers and Looting47:41 Apologies to Speranza: The Impact of Gaming on Real Places48:17 War Stories and Military Experiences49:34 Intensity of Live Fire Exercises51:18 Transitioning to Football: Game Day Excitement51:55 Overtime Drama: High Stakes in Football54:33 Thanksgiving Showdown: Cowboys vs. Chiefs55:50 Playoff Implications: Must-Win Situations58:35 Basketball Updates: Arizona Wildcats' Success01:00:12 GTA and Gaming Connections01:00:57 Controversy in Sports: Tom Brady's Misstep01:01:53 Game Day Controversies and Misunderstandings01:02:57 Political Discussions and Military Orders01:05:00 The Duty to Disobey Unlawful Orders01:07:54 Reflections on Military Experience and Media01:10:23 Thanksgiving Reflections and Mental Health AwarenessDD214 Network PodcastDirected & Produced by Jonathan ‘Clean' SanchezHosted by Joe Squillini & Jay CampbellEdited by Clean Sanchez Media, LLCMusic by Shrieks666 ("Shadow Surfing," "Voices Getting Louder") – Check them out on Bandcamp!Website: CleanSanchezMedia.comAffiliate LinksGovee - https://govee.sjv.io/CLEANHemper -https://www.hemper.co/DD214Disclaimer: This Podcast contains adult language. Adult Supervision is advised.Fair Use Disclaimer:The content provided on this podcast may include material subject to copyright protection. In accordance with the principles of "fair use" as defined in Section 107 of the Copyright Act of 1976, the use of copyrighted material on this podcast is for purposes such as criticism, comment, news reporting, teaching, scholarship, or research.The determination of whether the use of copyrighted material constitutes fair use is made on a case-by-case basis, taking into account various factors outlined in Section 107. The inclusion of such material is not an endorsement by the DD214 Network Podcast or Clean Sanchez Media, LLC, but is meant to enrich and contribute to discussions within the specified purposes of fair use. All copyrights and trademarks are the property of their respective owners.Shop official merch for DD214 Network: http://www.CleanSanchezMedia.com

Send us a textThis week on Barbecue Radio Network, host Freddie Bell on Barbecue Radio Network as he sits down with world-renowned pitmaster Aaron Franklin of Franklin Barbecue. From brisket perfection and evolving barbecue culture to new projects, old cookers, and the heart behind his craft, this episode dives deep into the passion, people, and purpose that keep Franklin's fires burning. —right here on Barbecue Radio Network!www.bbqradionetwork.com

Episode 318 features Grammy-winning country music superstar, Brad Paisley and Emmy-winning writer extraordinaire, David Wild as we discuss our mutual love for baseball, barbecue, music, and so much more. Brad Paisley is a country music superstar and has won three Grammy Awards, two American Music Awards, 14 Country Music Association Awards and 15 Academy of Country Music Awards.  Brad has 24 number one hits and, in 2008 became the first artist to achieve 10 consecutive Billboard Country Airplay number one singles and in 2010 he was named the CMA Entertainer of the Year.  He and his wife, Kimberly Williams-Paisley, are co-founders of the nonprofit organization The Store, a free-referral based grocery store, which aims to empower low-income individuals and families in the Nashville area. For more information, visit www.thestore.org.  Brad is a tremendous Los Angeles Dodgers fan and has played the National Anthem for some of their games.  His most recent rendition was prior to this year's extra inning game which the Dodgers won in the 18th inning.  For more information on Brad Paisley go to  https://www.bradpaisley.com/ David Wild  is an award-winning writer, producer, and longtime Rolling Stone magazine contributing editor.  Prior to Rolling Stone he wrote for Esquire magazine.  He has written or produced scores of major specials including the Grammy Awards, Oscars, Emmys, and the Academy of Country Music Awards.  Additionally, he has written books on the television shows, Friends and Seinfeld.  He now co-hosts the podcast, Naked Lunch with Phil Rosenthal.  He first joined us on episode 300 and is back with his friend, Brad Paisley as they are both tremendous Los Angeles Dodgers fans and enjoying their back-to-back World Series Championships. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq        Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, Carl sits down with Stan Hays, co founder and CEO of Operation BBQ Relief, to talk about what it really looks like to feed people on the worst day of their lives. From the recent deployment to Jamaica after a massive hurricane to the emotional weight of serving their thirteen millionth meal, Stan shares the stories behind the numbers, including the moment a simple pulled pork sandwich became a symbol of love, humanity and hope.Joining the conversation in studio is champion pitmaster Tillman Lee Nelson III of Tillmans BBQ. Tillman rolls in with award winning brisket, his Perfect 200 rub and honest talk about the grind of the competition circuit, marriage on the road, barbecue family and why he still watches every face in the room when people take that first bite. Together, Stan and Tillman dig into why barbecue has such a deep emotional pull, how the barbecue community shows up for each other, and what it means to use food as a vehicle for comfort, connection and service.Key takeaways: • What it takes for Operation BBQ Relief to activate in places like Jamaica and why safety, dignity and cultural respect matter as much as the food. • How a pulled pork sandwich, a parking lot and one stranger's gratitude helped Stan find his “why” and changed how he sees the work forever. • Why competitive barbecue is a family sport for Tillman, how his wife Amy became the real secret weapon, and why the barbecue community feels like a second family. • Simple ways listeners can get involved, from volunteering with OBR at OBR.org to supporting the people doing the cooking in their own communities.About Walk-In Talk Podcast and Walk In Talk Media:Walk-In Talk Podcast is hosted by food industry veteran and storyteller Carl Fiadini, shining a light on the flavor, the hustle and the heart of the industry. Walk-In Talk is the official podcast for the New York, California and Florida Restaurant Shows and the Pizza Tomorrow Summit, and the on-site media partner for the US Culinary Open at the NAFEM Show. Walk In Talk Media is also the North American media platform for The Burnt Chef Project and regularly supports cause driven partners like Operation BBQ Relief and Hogs for the Cause. Recorded at Ibis Images Studios, where food photography comes alive and Carl gets the first bite. Learn more at thewalkintalk.com.Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs. Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

ourth-generation leader Taylor Dorman, EVP of Operations at Kansas City's Jack Stack Barbecue, shares how his family has grown a simple 1950s Hickory-smoked BBQ joint into six high-volume restaurants, a catering division, nationwide shipping, and a retail production facility—while staying true to the values that built the business. He explains the family rule that every next-generation member must work elsewhere and earn a promotion before returning, and why he chose to start back in the kitchen before stepping into leadership. Taylor breaks down their core “Hope Through Hospitality” values—Humility, Optimism, Passion, Engagement—which guide hiring, coaching, and daily execution across 850 team members. He discusses how Jack Stack stands out in a competitive BBQ market by offering an elevated but welcoming full-service experience, and how the company navigates rising beef costs, aggressive local competition, and evolving technology without sacrificing genuine hospitality. As a husband and father of three, Taylor also shares how he protects small pockets of time, avoids burnout, and approaches his role as a steward of a 68-year legacy focused on long-term impact rather than short-term gains.10 key takeaways Jack Stack is a 68-year-old, fourth-generation family business with six restaurants, catering, shipping, and retail production. Family members must work outside the business, earn a promotion, and return only in existing roles—no shortcuts. Taylor started back as an assistant kitchen manager, completed a 20-week MIT program, and spent years in operations before becoming EVP. The brand wins by pairing top-tier barbecue with an elevated full-service experience that welcomes every type of guest. Their HOPE values—Humility, Optimism, Passion, Engagement—form the cultural backbone of the company. Humility is non-negotiable; promoting leaders without it can erode a multi-generational business fast. Restaurants offer real human connection and skill-building, especially for younger workers raised on screens. Technology is used only when it improves convenience; hospitality must always stay personal and accessible. Pricing and traffic are major challenges due to beef costs and dense competition; Jack Stack tackles this through strategic purchasing and partnerships like Food Service IQ. Taylor manages work and family by reclaiming small daily pockets of time, building healthy routines, and consistently showing up for both his team and his home.

Gone are the days when people seeking good barbecue in these parts had to go on a road trip: Nowadays, a good smoked brisket is a stone's throw away from basically every Austinite. And maybe as a result of the sheer number of great barbecue joints, it takes more than a good smoked brisket to impress the Central Texan palate. On today's episode, host Nikki DaVaughn is joined by Texas Monthly's barbecue editor, Daniel Vaughn, to talk about Austin's best budget and splurge barbecue, local standouts, and where to find some excellent macaroni and cheese. Plus, hear how Vaughn survives days-long barbecue trips that require multiple stops in one day.  Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this November 19th episode: DUER - Get 15% off at shopduer.com/ccaustin Simply Eloped

Send us a textThis week on Barbecue Radio Network, Freddie Bell fires up a mouth-watering conversation with barbecue legend Heath Riles of Olive Branch, Mississippi. From welding his first smoker in high school to creating award-winning rubs, sauces, and ribs that have conquered Memphis in May, Heath shares how hard work, family, and flavor turned a backyard hobby into a global barbecue brand —right here on Barbecue Radio Network!www.bbqradionetwork.com

On this episode of the podcast, we sit down with Blake Malan, the owner and founder of Bacana Grills, to hear the story behind his vision and passion for creating something truly unique. Blake shares what inspired him to start Bacana, how his love for Brazilian barbecue shaped the brand, and what sets his grills apart from anything else on the market. We dive into the design process, the custom accessories he's developed, and what it takes to bring a new product to life right here in Utah.We also talk about Blake's journey as an entrepreneur, the challenges of building a business from the ground up, and how the Salt Lake City community has supported his growth. He also gives us a look at his catering business, the bold flavors that define his menus, and what makes his events stand out. Whether you're a barbecue fan, a food lover, or just enjoy hearing stories from local business owners, this conversation with Blake from Bacana Grills is one you'll really enjoy.New episodes every Tuesday! Please support and subscribe and tell your family and friends.

Dustin Bartz is back. No more Alondra, no more food tuck, it's now a restaurant in Redondo Beach. What does he have for us?Bartz Barbecuehttps://www.instagram.com/bartz.barbecueE-Zonehttp://flavorsbyezone.comNitty Sakhttp://instagram.com/nittysakChicletshttps://www.instagram.com/chiclets_los.angeles/