Podcasts about bayfront

Quinterrance Cooper and Megan Naughton fill us in on the Sunset on the Bayfront Gala benefiting SAHS booster club by 904 Now

Matt from DS&F, city news, the DECC has wrestled back management of Bayfront, Ray Blazevic, a fentanyl sentencing and Jim Carlson, Cory from the Range, congress gave itself a raise, no AM radio bill vote this year, and some disturbing poll results...See omnystudio.com/listener for privacy information.

Lou Penrose on California's constant state of strike and wage problem.

On Monday, we heard the story of the Bayfront East Side Taskforce with the Executive Director Jeremy Bloeser. We learned BEST's history and years of service impacting Erie's Original Neighborhood.

In this segment of the "Miami Reporters Roundtable Podcast With Peter Zalewski of Condo Vultures®," a panel of four current and former journalists discuss the prospects for a $650-million listing for a pair of highrises - an office building and an apartment tower - fronting Biscayne Bay in Greater Downtown Miami. The discussion is based on this story from The Real Deal: Aimco's Waterfront Brickell Office And Apartment Towers Hit The Market For $650M: Source Here's a link: 'https://therealdeal.com/miami/2024/03/21/aimco-lists-brickell-office-apartment-tower-for-650m/ This week's panel is comprised of Zalewski (@PeterAZalewski) along with former business reporters John Fakler (@JTFakler), Jean Gruss (@JeanGruss) of GrussPR.com and current reporter Lidia Dinkova (@LidiaDinkova) of The Real Deal. This program features current and former journalists discussing the biggest stories from the previous week. The objective of this program is to cut through the fluff and hyperbole of South Florida real estate marketing, in hopes, of assisting the audience to better understand the key points impacting decision making. The 'Miami Reporters Roundtable Podcasts can be viewed or heard wherever you get your podcasts. Alternatively, this podcast is available on the YouTube.com channel: CondoVultures. Check out the new line of merchandise from the Miami Reporters Roundtable Podcast at: https://condovultures.creator-spring.com. Please send all questions and comments to @MiamiRRP on X (formerly Twitter), Instagram and TikTok. To ask a question or make a comment, please reach us at inquiry@condovultures.com or 305.865.5859 Watch: https://youtu.be/T3UgWuQY9do?si=mx00mbwHxcmi8W9V --- Send in a voice message: https://podcasters.spotify.com/pod/show/condovultures/message

Former Chula Vista City Councilwoman Andrea Cardenas and her brother Jesus have pleaded guilty to felony counts of grand theft for fraudulently obtaining a COVID-relief loan for their political consulting business and using the money for personal expenses. The Port of San Diego is moving forward with an updated master plan for San Diego's Bayfront that includes a renewed focus on the environment, accessibility and more recreation areas. In Morena, the intersection of Morena Boulevard and Sherman Street will be closed from 8 Thursday evening until 5 Monday morning due to construction. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The number of residents over 65 is expected to grow dramatically in Virginia Beach, exacerbating an already serious need for affordable senior housing.

We check out all of the action from Miami and Wodapalooza.  Elite Teams start today as well as Masters, Teens and RX continuing their Journey though the weekend.

We break down the first day of Individual Competition from Wodapalooza. So many surprises from Jack Rozema, Colten Mertens, Sam Kwant, Rebecca Fusselier, Emma Cary and Arielle Loewen.  Weather impacted day 1 tremendously by changing workouts, dealing with rain, rain and more rain.  We will be back tomorrow at 8:00PM EST to break down the end of the Elite Individuals.

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this special weekend episode, Duluth News Tribune arts and entertainment reporter Jay Gabler shares his most recent article in his weekly column, "Front Row Seat." Today's topic is: Trampled by Turtles triumph at Bayfront Festival Park. The Duluth News Tribune Minute is a product of Forum Communications Company and is brought to you by reporters at the Duluth News Tribune, Superior Telegram and Cloquet Pine Journal. Find more news throughout the day at duluthnewstribune.com. If you enjoy this podcast, please consider supporting our work with a subscription at duluthnewstribune.news/podcast. Your support allows us to continue providing the local news and content you want.

MILLION DOLLAR Miami Aria Reserve Oceanfront Pre Construction Waterview Condos. All units have Panoramic Biscayne Bay Views. Sales portion of video courtesy of Million and Up.

Tens of thousands of fans are due in Tampa for Taylor Swift's sold-out concerts Thursday, Friday and Saturday. Dr Eric Anthony Shamas, an emergency physician at Bayfront Health, has some tips for Swifties that may keep them out of an emergency room..

Emily is one of the funniest guests we get to have with her dry sense of humor and quick wit and openess about all that she has faced, she has become a favorite. After emergency surgery at the 2022 CrossFit Games Emily is on the road to recovery and proved that with a 3rd place finish at Dubai, now she is ready to meet the test of Wodapalooza, What does this season look like for Emily and what are her expectations.

Freedom International Livestream On Dec 27, Tuesday Guest: Dr. Kimberly Biss Topic: -Women's Health @ Risk! Harmed by Design! What We Can Do to Protect It" @docbiss Twitter AutoBio: “I'm from Jersey. Grew up in Medford and my sister in law lives in Freehold. I graduated with a Biology degree from Mount Holyoke College in MA and then went to Tufts Medical school in Boston. Then did a surgical internship at Emory University in Atlanta. I completed my OBGYN residency at BAYFRONT Medical center in St Petersburg Florida. I have been in practice since 1998 here in St Petersburg. I have been the Chief of Staff at BAYFRONT since Jan 2000. Married with two adult children. None of us are jabbed here as we all had COVID and thus have natural immunity. “ Interview Panel Grace Asagra, RN MA (Holistic Nurse, US, originally from the Phil) Podcast: Quantum Nurse: Out of the Rabbit Hole from Stress to Bless www.quantumnurse.life Hartmut Schumacher Roy Coughlan Podcast: AWAKENING https://www.awakeningpodcast.org/ ================================== More about Roy: All Podcasts + Coaching and Social Media https://bio.link/podcaster https://awakeningpodcast.org/ Video https://www.bitchute.com/channel/y2XWI0VCPVqX/

Quantum Nurse www.quantumnurse.life presents Freedom International Livestream On  Dec 27, Tuesday @ 12:00 PM EST 5:00 PM UK 6:00 PM Germany Guest: Dr. Kimberly Biss Topic: -"Women's Health @ Risk!  Harmed by Design! What We Can Do to Protect It" @docbiss Twitter AutoBio:   “I'm from Jersey. Grew up in Medford and my sister in law lives in Freehold.  I graduated with a Biology degree from Mount Holyoke College in MA and then went to Tufts Medical school in Boston. Then did a surgical internship at Emory University in Atlanta. I completed my OBGYN residency at BAYFRONT Medical center in St Petersburg Florida.  I have been in practice since 1998 here in St Petersburg.  I have been the Chief of Staff at BAYFRONT since Jan 2000.  Married with two adult children. None of us are jabbed here as we all had COVID and thus have natural immunity. “   Interview Panel   Grace Asagra, RN MA (Holistic Nurse, US, originally from the Phil) Podcast:  Quantum Nurse: Out of the Rabbit Hole from Stress to Bless www.quantumnurse.life Quantum Nurse - Bichute https://www.bitchute.com/channel/nDjE6Ciyg0ED/ Quantum Nurse – Apple https://podcasts.apple.com/us/podcast/quantum-nurse-out-of-the-rabbit-hole-from-stress-to-bliss/id1522579988 Quantum Nurse Earth Heroes TVhttp://www.earthheroestv.com/categories/the-freedom-broadcasters?via=grace Quantum Nurse Rumble https://rumble.com/c/c-764837 Quantum Nurse Podbean https://graceasagra.podbean.com Quantum Nurse ClikView   https://clikview.com/?ref=410070342631952c00a47c0.19349477     Hartmut Schumacher Podcast: GO YOUR OWN PATH https://anchor.fm/hartmut-schumacher-path   Roy Coughlan Podcast: AWAKENING https://www.awakeningpodcast.org/

Chris Mackie joins the show to talk all things music including the upcoming Bayfront Blues Festival. Julia's Random Thoughts and we give you some Hollywood Speak and its even going up in price.

Hilton Bayfront, Hip Hop Alliance, CA Pharmacists https://www.nbcsandiego.com/news/national-international/more-than-600-southern-california-grocery-store-pharmacists-authorize-strike/3006064/ https://ambrosiaforheads.com/2022/07/chuck-d-krs-one-hip-hop-alliance-union/ https://www.sandiegouniontribune.com/business/story/2022-07-24/hilton-bayfront-workers-vote-overwhelmingly-to-ratify-new-two-year-contract #peoplearerevolting twitter.com/peoplerevolting Peoplearerevolting.com movingtrainradio.com

The SEO world is always changing. Google is constantly making adjustments to make the platform more user-friendly and smarter, while SEO experts try to keep up with the constant changes to their system. As a company and also as individuals, we are always trying to improve our expertise. Our hope is to share our experiences and challenges in this journey. We keep up with the SEO News, analyze it, and look for ways to position ourselves better with this new information. This Week's Podcast, features Mike Milas, Sophie Allen, and Bucky Helms. Weekend deal: - (Friday) 20% off Mastermind tickets using code: LMM20 - (Saturday & Sunday) 20% off Custom signals and Infographics services using code: CSInfo20 Google Pushing Business Profile Verification Over VideoGoogle Maps May Remove Selfies, Blurry, Or Poor Quality ImagesGoogle Products Carousel Displays Product Reviews Under Appears On These ListsUnique IP Addresses Do Not Give You A Google Ranking Advantage, Google Says Again 3:40 Web 2.0 Ranker Weekly Update The Local Marketing Mastermind is coming up from September 16th to 18th and the Monday roundtable. All 11 speakers and topics have been confirmed. Grab your ticket here: https://web20ranker.com/local-marketing-mastermind-and-seo-conference/We have limited discounted rooms at the Hilton hotel Bayfront for the Mastermind here: https://www.hilton.com/en/book/reservation/rooms/?ctyhocn=SPTSHHF&arrivalDate=2022-09-16&departureDate=2022-09-18&groupCode=LMM&room1NumAdults=1&cid=OM%2CWW%2CHILTONLINK%2CEN%2CDirectLinkWeekend deal: - 20% off Mastermind tickets using code: LMM20 - 20% off Custom signals and Infographics services using code: CSInfo20 We have a new blog up about the importance of review management in an SEO agency here: https://web20ranker.com/how-reviews-benefit-seo-campaigns/ 21:49 SEO News For The Past Week July 2022 Google Product Reviews Update Rolling Out - Everything We See So FarGoogle Pushing Business Profile Verification Over VideoGoogle Local Service Ads Seeing A Lot Of Fake ReviewsGoogle Maps May Remove Selfies, Blurry, Or Poor Quality Images SERP Changes & Tests Google Maps Tests Infinite Scroll For Search ResultsGoogle Products Carousel Displays Product Reviews Under Appears On These ListsRankRanger: Google Things To Know No Longer Showing In Desktop SearchGoogle Now Showing Three Local Service Ads ListingsGoogle Tests Search Bar With Refinements Mixed With Vertical NavigationGoogle Tests Explore More Search Refinement For Product Queries Google Says Unique IP Addresses Do Not Give You A Google Ranking Advantage, Google Says AgainGoogle: There Is No Objective Way To Count LinksGoogle Super Basic Video On SEO (Google says to keyword optimize titles and content) SEO Discussion 7:32 Getting instant GBP verification. 50:39 SEO Mad Scientist Update. Q&A 46:09 How to do unsuspension for locations that are banned because of association with one owner   Join us every week for the latest SEO news and Q&A session with Chaz, founder of Web 2.0 Ranker, with his group of panelists, where we try to answer all your SEO Questions. Also, Catch us Live on YouTube at 4 pm EST on the Web 20 Ranker YouTube: https://www.youtube.com/channel/UCdddIHkRnbQJpSHxGKheokA Don't Miss it Live every Thursday at 4 pm EST on the Web 20 Ranker Facebook: https://www.facebook.com/web20ranker/ 

On Tuesday, Nick Scott, Jr. of Scott Enterprises called the Joel Natalie Show to share the latest developments by the Erie-based hospitality company, including the Harbor Place development on Erie's Bayfront, Splash Lagoon upgrades in Summit Township, and other investments.

THE JUMP:Brent and Dill are joined in the studio by our good friend, a member of the Bayfront Boys, Braden Hanlon.We talk a lot about sports this week! The Bayfront Boys are a sports podcast based out of Erie who have strong opinions and solid takes. They're also hosting their third annual charity golf scramble!THE ATACOLYPSE FOOD TRUCK BEER SEGMENT:Mary Göse Round from Ellicottville Brewing Company! It's a göse sour ale with currant, raspberry, and blueberry. Listen in to see how we rated it! Also, to find out where the Conquistador is! If video is your thing, check out the Beer Segment on our YouTube channel, link below!AFTER THE BREAK:Braden give us the lowdown on their upcoming event: The Bayfront Boys are hosting a charity golf scramble on July 23 at Beechwood golf club in Fairview! The Idiots are sponsoring a hole and entering a team! It's for a great cause, as all proceeds will benefit The Veterans Miracle Center of Erie! This year, they've got a title sponsor: Protochol Spiked Protein! There's a lot of great stuff this week, give us a download and check it out!============Do you feel like you aren't getting enough Idiotville? Check out our Patreon for BONUS CONTENT at Patreon.com/idiotvillepodcast(c) 2022 Idiotville Productions. This content may not be used without written permission of Idiotville Productions. ============www.idiotvillepodcast.buzzsprout.com www.patreon.com/idiotvillepodcast - It's back!www.teepublic.com/idiotvilleproductions============Our theme song is composed and performed by Warehouse 11: Guitars by Brian Blake, drums by Dave Blake, bass by Chris Owochttps://www.facebook.com/Warehouse11Band/ http://www.warehouseelevenband.yolasite.com/============www.idiotvillepodcast.comYouTube: Idiotville: Erie's Favorite Podcast - YouTubewww.facebook.com/idiotvillepodcastinstagram: idiotvillepodcastTwitter: @IdiotvillePods, @Idiotville_Dill, @BrentNLiberty, @AnnaHarvigson1, @RyanLouisTST, @TedBrogan2, @TheRealJakeNew1idiotvillepodcast@gmail.comJoin our Facebook group!Support the show

On the “Today in San Diego” podcast, local residents share their views on gun laws, final funding for the Chula Vista Bayfront Project is approved and runners from all over the country prepare for the Rock N' Roll Marathon this weekend.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Follow this conversation to learn more about the beautiful hotel that hosted this year's Florida Economic Development Council Conference! Gene Schroeder serves as the Director of Group Sales at the Hilton Bayfront St. Petersburg and joins Tom on podcast. Gene's journey surprisingly started in New York as a Medical Insurance Adjuster. After a few years working in the health industry, Gene took a turn after living in Cape Cod for a few years. He got a degree in hospitality and never looked back! The warm sunshine attracted Gene to Florida, and on this special episode of Small Biz Florida, he joins Tom Kindred and Dr. Ricardo to chat about the state of recovery of St. Petersburg thru his eyes and the beautiful property he represents.    – Stay in St. Petersburg: https://www.hilton.com/en/hotels/sptshhf-hilton-st-petersburg-bayfront/ – Connect w/ Gene: https://www.linkedin.com/in/gene-schroeder-81466515/ For more segments like these, subscribe to Small Biz Florida and Follow the official Small Biz Florida Instagram! This and the following segments were recorded at this year's annual Florida Economic Development Council Conference hosted at the Hilton St. Petersburg Bayfront in St Petersburg, Florida and cohosted by Dr. Herbert Ricardo Professor at the School of Business at Indian River State College. – Connect w/ Dr. Herbert Ricardo: https://www.linkedin.com/in/herbert-ricardo-ph-d-91b1ba225/ – To learn more about the FEDC Conference, visit their website here – To visit the Hilton St. Petersburg Bayfront in St. Petersburg, Florida, visit their website here

Today on the Southern California Real Estate Report we take about the new hotel and convention center in Chula Vista.It just got approved by the City of San Diego and is expected to take 3 years to build.The project is on more than 500 acres of land and industrial property. This project has been in the works for years and has undergone many iterations and financing troubles along the way. This will be the first luxury resort in South County.Article referenced: https://www.sandiegouniontribune.com/communities/south-county/story/2022-05-17/construction-of-chula-vista-bayfronts-resort-to-begin-in-the-coming-weeks

MONACO YACHT CLUB & RESIDENCES RECEIVE TCO, BEGIN CLOSINGS Boutique Bayfront Development Curated by Piero Lissoni and Arquitectonica Swiftly Sails Toward a Complete Sell-Out The Mediterranean has met its Miami match. Monaco Yacht Club & Residences, the widely-anticipated, new boutique Bayfront residences and private marina, has received its temporary certificate of occupancy (TCO), signaling the start ...

Andrew and Mike talk about the new roundabout at 17th and Bayfront and car / pedestrian safety after last night’s hit-and-run death on Pace.

On this Wednesday edition, we checked in with John Oliver, President and CEO of VisitErie. Even if you're a long-time resident of Erie, it's easy to staycation in your hometown when there's so much to see and do. From natural resources like Presque Isle State Park, to live theatre, free concerts, new Bayfront restaurants and attractions, and so much more, there's always something to keep you feeling like a tourist in your hometown. John gave us an evaluation of the current state of Erie's tourism economy, including coming conventions and events.

On July 12, 2020, the USS Bonhomme Richard assault ship caught fire, and burned for more than four days straight, sending smoke and dangerous chemicals billowing all across San Diego. Just short of a month later on August 4, C3 Board Director and Strategic Consultant Ryan Karlsgodt spoke with David Flores, Air Quality Campaign Director for the Environmental Health Coalition, about the impact the fire had on the bayfront communities and why it took so long to make sure residents could be completely confident in returning home again and safety breathing in the outside air. He discusses how economic levels and disparity played a role in our reaction, and ways we can learn from this fire to protect our more vulnerable population in the future.   Timestamps: [3:09] Before working at the EHC, David worked in San Ysidro and focused on neighborhood infrastructure and border issues. [6:23] David discusses the main sources of pollution that these predominantly Black and Brown communities face. We often don't account for how much traffic is created by shipping, trade, and tourism. This results in bad air quality, but yet everything we need, from bananas to sugar to cars, all needs to be transported through diesel trucks. [10:05] David and Ryan discuss the Environmental Justice for All Act, and how it forces government agencies to come into communities and assess the cumulative impact of certain decisions to make sure that environmental racism is not at play. Would it help? David said that it may take time and refinement, but it's at least a start. [11:16] The life expectancy of the community can change by zip code, and one factor is air quality. [12:33] The USS Bonhomme was a $750 million assault ship that the Navy was renovating. The fire broke out on July 12 while the ship was undergoing maintenance, and took four days to extinguish. They tried to contact Air Pollution Control, but it was difficult to get a hold of anyone. They worked with the Mayor of National City, and she put out the first public statement notice to stay indoors in both English and Spanish. That was the only official statement from a public source for hours, and David sees that as a first of many misses. [14:02] David discusses how the EHC responded, and their call for residents in frontline communities to evacuate posed a problem. Not only is this area a lower-income community, but the pandemic posed an issue of needing to be safe and still social distance. [18:17] Dangerous and toxic chemicals still lingered in the air, and David feels as though it was a complete miss and fail that there wasn't more data captured in a timely fashion during this regional emergency. [20:56] What is the Navy now saying about the impact and promises they have made to the surrounding communities? Yes, there are changes that are being discussed at many levels between the Navy and local leadership, along with the Port Commissioners and the EHC. [25:23] David feels it would have been an extremely different and swifter response if the Santa Ana winds had blown into Coronado. [30:31] Air and air pollution don't have Border Laws to stop it from moving around, and what happens at the Port doesn't stay at the Port. [32:09] EHC thinks there is still a lot of data to be learned, and this could be a way to help other impacted communities during and after a fire.   About C-3 In its 60 years of existence, Citizens Coordinate for Century 3 (C-3) has brought together local thought leaders from planning, design, policy, academia, community development, and more to address our region's distinctive and pressing land use challenges. In founding C-3 almost 60 years ago, architect Lloyd Ruocco's vision was to bring together our region's most creative minds from the arts, sciences, academia, and government to share ideas, learn new perspectives, and build fellowship around the idea of creating livable communities.   Opportunities for Advocacy and Engagement: C3sandiego.org Environmental Health Coalition California Air Resources Board Air Now

On July 17, Kate Goodson spoke with Port Commissioner Ann Moore and Architect Greg Miller about the San Diego Bayfront and the Port Master Plan. The three discuss how the plan will establish more connectivity between the waterfront and the community, the public outreach that's been done, and how the update will shape the way Port lands are developed for generations. Ann and Greg both spoke about what they are looking forward to in this Port Master Plan and how the updates will lead to an even more iconic and beautiful waterfront, plus a transparent method of providing accessibility and recreation to visitors and community members.   Timestamps: [1:32] Ann provides us with a brief history of the San Diego Bay and the multifaceted and comprehensive approach of the Port Master Plan. [3:50] The Port of San Diego is really unique from other ports, because of the wide variety of uses that they manage, including commercial use as well as traditional port activity. The Port Master Plan is important because it helps us manage and develop areas in compliance with both the Port Act and Coastal Act. It also balances the needs of development with natural resources. [6:02] Ann explains how the Port Master Plan will improve the function of the development of the land, and the larger sense of the vision for San Diego Bay in terms of civic identity and an asset used by everyone. She happily lets her “internal geek” out about this project and how excited she is for future possibilities. Although San Diego Bay is already quite beautiful, it can evolve even more to stay relevant and meet changing public needs. Two examples of iconic waterfronts are Sydney, Australia and Seattle. San Diego will also have new beautiful structures that modernize the San Diego Embarcadero, providing a world-class destination spot and thoughtful development. [10:27] The Port Master Plan has to understand diversity in recognizing the surrounding communities along the waterfront and adjacent to the Port. The Chula Vista Master Bayfront Plan will give people access to the water even more while connecting communities to make it easier for inhabitants to engage in full recreational activities. [13:42] Greg gives a history of the architecture firm Tucker Sadler, now celebrating 64 years in San Diego as of September. [16:10] The Plan will enhance the image and beauty we already have at the bayfront, and work with the Port, City, and Coastal Commissions to make sure all of the needs are met and accomplished. The project will create public access and a viewing deck; as Greg reminds us, the waterfront belongs to everyone and should be enjoyed by everyone. [19:15] The architecture is not just a building, it's an experience for everyone to enjoy. Integrating public access into projects that are typically private or inaccessible to the public will help the community truly feel as though the space is meant for them to enjoy and take pride in. [20:04] The idea of having public access is fundamental. The project will create transparency to try to provide a way for everyone to experience the waterfront in a different manner than they might have normally. [26:37] The Port Master Plan will look at different opportunities to access the bay not only from the land side but also the water side. The Chula Vista Bayfront is an example of how we can allow water taxis access through different areas of the Bay. [32:02] Greg and Ann speak about how they have been successful with stakeholders, and the very critical component from the start of making sure a large public outreach program was set in place. Between open houses, meetings, public workshops, and online surveys, there have been 19 million points of contact since 2017.   About C-3 In its 60 years of existence, Citizens Coordinate for Century 3 (C-3) has brought together local thought leaders from planning, design, policy, academia, community development, and more to address our region's distinctive and pressing land use challenges. In founding C-3 almost 60 years ago, architect Lloyd Ruocco's vision was to bring together our region's most creative minds from the arts, sciences, academia, and government to share ideas, learn new perspectives, and build fellowship around the idea of creating livable communities.   Opportunities for Advocacy and Engagement: C3sandiego.org Ann Moore Port Master Plan San Diego Symphony Bayside Performance Park Enhancement Project Portside Pier Chula Vista Master Bayfront Plan

A new gambling deal could make Florida a big player in the world of casino games and sports betting. How the Chauvin verdict could make a push for police reform. Plus, live music is coming back to South Florida in a big, but safe way.

Today on the Southern California Real Estate Report we talk about the new plan for Harbor Park in Chula Vista. It's a $47.5 million dollar attraction that will include a new beach front. The hope is that the new beaches and park will become a tourist attraction and also provide locals with a place to enjoy the beach. The Development of the park is tied to the Gaylord Pacific Resort Hotel and Convention Center. We hope for more projects like this in San Diego. It will bring much needed amenities to the Chula Vista area. Its on track to break ground in 2023.

As the Van Wezel Foundation looks to expand is arts education programs while raising money and awareness for the new Sarasota Performing Arts Center on the Sarasota Bay, Suzanne Hudson-Smith has returned to the Suncoast to help cultivate donor relationships and experiences at the Foundation. Her experience in theatre and the performing arts and her rich history in the cultural arts on the Suncoast makes her the perfect fit to fulfill the mission of the Van Wezel Foundation – to create a world-class performing arts center that enriches the community, supports arts education and inspires young minds.Take a listen at Suzanne talks about her life that led her back to the Suncoast, the Bayfront project, the importance of community input, and state of the arts in our area through the pandemic.Come along and join the club!• Van Wezel Foundation Website and Facebook and Instagram and YouTube• Van Wezel Performing Arts Hall Website and Facebook and Instagram and YouTube• Manatee School for the Arts Website and Facebook Page and Instagram and YouTube• State College of Florida Website and Facebook and Instagram and YouTube• State College of Florida Music Program Website and Facebook and Instagram• State College of Florida Theatre Program Website and Facebook Page and Instagram• State College of Florida Foundation Website and Facebook and Instagram and LinkedInSupport the show (https://scf-foundation.org/suncoastcultureclub/)

The spirit called "The Lady in Black" is believed to be roaming the Bayfront Wescott in St. Augustine, Florida. The grieving woman is thought to be patiently waiting for a sailor who died from yellow fever. Join us as we take a deep dive into the inn and it's haunted history.

"A bid proposal for the 2030 Commonwealth Games says Hamilton should turn Bayfront Park into an island to flush out the algae-plagued harbour and make it safe for swimmers." (published by The Hamilton Spectator) Chris McLaughlin joins Scott to discuss the possibility of the island. - Would you pay to take a nap? Nap it Up has just opened it's doors in Toronto. Devika Desai joins Scott to talk about how this concept has spread north from New York and the longevity of the business. Sleepyheads, unite! - Don Robertson of the Dundas Real McCoys joins Scott for the last hour.

On RepeatAlec's On Repeat: Wilkinson - All for YouArtist We’re Watching New MusicSocial Kid - Oval SunRL Grime - I wanna Know ft. Daya (Coldwall Corruption) [exclusive preview!]Akira - BurnNo Etiquette x One True God - Enter the darknessNew MusicPryda - Pryda 15 Vol. 1Mark Knight - The GeneralGØAT (Flume) – GØAT TAPE V1The One - MatrodaEphwurd x ANGELZ - HeatNews & CultureElectric Forest is next weekend - Everyone have a great time!Second Sky recapMalawi foundation raised over $150k.Samir got a chance to talk to Nick Robinson (father)IMS Ibiza 2019 Report - Part 2Ultra Europe may need to relocateSide note: Miami will vote on a resolution to bring Ultra back to Bayfront park on June 27th (we’ll report on the outcome then)Madeon announces a live tourAnti - Plur MomentMerchandise tents (wtf moments)...What Are We Listening ToGaia - Moons of Jupiter (album)Troyboi - WARLORDZ (feat. Skrillex)Artists We're WatchingSamir - Galyax // Soundcloud // Twitter // could you try please (track)Alec - IDE-K // Soundcloud // Instagram // Warebass (track)

There are plenty of opinions about the way the Bayfront Parkway should be used by motorists, and the improvements that are being proposed for the roadways, bicycle and pedestrian areas, and the iconic connection to State Street. On our Wednesday program we talked to James Foringer, District Executive for PennDot’s Northwest Region, and Jill Harry, District Press Officer, about PennDot’s proposed plans for the most important intersection in Erie County. Then Michael Fuhrman, writer, lecturer and research consultant, shared his informed opinions as a former project manager for the Destination Erie regional planning process, and finally, Adam Trott, President of Bike Erie’s Board of Directors, gave the perspective of cyclists traveling the Bayfront and Erie proper.

Mayor Fred Eisenberger is here for the Mayor's Townhall. He and Bill discuss what's happening with the Red Hill Valley Parkway, the Bayfront, and Mayor Eisenberger answers questions posed by Hamiltonians. Guest: Mayor of the City of Hamilton, Fred Eisenberger - On the last day of Passover and six months after a mass shooting in a Pittsburgh synagogue, there was a shooting at a synagogue outside of San Diego leaving one women dead and three others injured on Saturday. What do we know and why do these types of shootings keep happening?Guest: Bernie Farber, Chair of the Canadian Anti-hate network.

Listen to Lisa Thompson's Q & A with Jeremy Bloeser, executive director of the Bayfront East Side Taskforce.

Strong households make strong neighborhoods, which in turn make a strong community. We chatted with John Villa from the Neighborhood Resource Organization along with Anna Frantz, Executive Director of Our West Bayfront. Also, Bob Hand from the Academy Neighborhood Association called in. We talked about how we all can be good neighbors, while our leaders focus the fight against blight and crime.

This podcast episode features Miami’s first luxury hotel. As part of his agreement with Julia Tuttle, Henry Flagler built the Royal Palm Hotel on the north bank of the Miami River in an area that became downtown a few decades later. Shortly after the signing of the agreement between Tuttle and Flagler, Joseph A. McDonald and John Sewell got to work to build the iconic hotel. The structure was a five-story, wood-frame building with an observation tower at the top and a wrap-around veranda on the first level. The hotel was painted in the customary Flagler yellow. For the better part of thirty-three years, the place was the focal point of social activities and celebrity sightings during the winter months. During the summer, local-residents got to enjoy the pool attached to the hotel.  

Photo: (900 CHML) Hamilton's mayor says that he's optimistic that the surplus land on Hamilton's bayfront will find a way into reuse. This comes after he had a meeting with Stelco's CEO. Guest: Fred Eisenberger, Mayor for the City of Hamilton.

Photo: (Stephen C. Host / File / The Canadian Press) Hamilton's mayor says that he's optimistic that the surplus land on Hamilton's bayfront will find a way into reuse. This comes after he had a meeting with Stelco's CEO. Guest: Fred Eisenberger, Mayor for the City of Hamilton. Yesterday, the new government of Ontario revealed their plans in the Throne Speech. What did they outline? Guest: Christo Aivalis, Social Sciences and humanities Research Council Postdoctoral Fellow in History at the University of Toronto. There's been a massive outcry since the Ontario government announced they'd be reverting back to the 1998 model for sex ed curriculum until a new one is put in place. Guest: Jen Gilbert, Associate Professor, Faculty of Education, York University.

The seventh episode of the Miami History Podcast discusses the history of Bayfront Park. Built with bay bottom fill in the mid-1920s, the park has been the front porch of the City of Miami since it opened in 1925. It has been a location for many of Miami's most notable events for large gatherings. While it has been considered for conversion from a park to other uses, it has remained the most important green space in downtown Miami. Miami History Channel: www.miamihistorychannel.com Miami History Blog: www.miami-history.com Provide feedback to casey@sfwebnet.com

Tiffany McQuaid - Secrets of Stand Out Marketing Revealed: 5 Minute Success - The Podcast, Episode 51   Tiffany McQuaid, President of McQuaid & Company, comes from a marketing and promotions background combining that with her 15 years of experience as a Realtor®, which explains her unique approach when it comes to running her business. The Ohio native has an expert's eye and much experience in capitalization and commercialism, so when the opportunity to start a brokerage in Bayfront was presented, she saw the vision she wanted to accomplish. Just a short four years since opening the doors of her independent brokerage, Tiffany continues to grow the company and is being recognized globally as a rising top producer and innovator in the real estate world. She has a true gift for maintaining her firm which focuses solely on the client needs, adding value to the experience, and she has hand-picked every Realtor®.  She is a recipient of the Women's Council of Realtors® Entrepreneur of the Year Award, has been named one of Florida Weekly Newspaper's Power Women, was  voted a Real Estate Industry Influencer by Inman News. Her team - McQuaid & Company was nominated for the "Most Innovative Brokerage" award. In addition, Florida Gulf Coast University recognized her with a Distinguished Entrepreneur Award in 2016. At McQuaid & Company we are not about just business as usual, but are a true family and everything we do, is taken to the Mth Degree...     In this episode, Karen and Tiffany discuss: Success Story of Tiffany McQuaid Commit to Get Leads They will pick specific communities that they believe in for listing Consult to Sell Creating a presence, that's present, when you're not present Connect to Build and Grow Provide three contact points every single month Success Thinking, Activities and Vision Diversity in industry is what makes you better Sweet spot of Success   "I was doing things that stood out, provided them with the information that they're looking for, and showing them how I show off."-Tiffany McQuaid     Connect with Tiffany McQuaid:   Twitter:  @TiffanyMcQuaid Facebook:  TiffanyMcQuaid1 Website:  TeamMcQuaid.com Email:  Tiffany@McQuaidCo.com Youtube:  McQuaid & Company LinkedIn:  Tiffany McQuaid     About the Podcast   Join host Karen Briscoe each week to learn how you can achieve success at a higher level by investing just 5 minutes a day! Tune in to hear powerful, inspirational success stories and expert insights from entrepreneurs, business owners, industry leaders, and real estate agents that will transform your business and life. Karen shares a-ha moments that have shaped her career and discusses key concepts from her book Real Estate Success in 5 Minutes a Day: Secrets of a Top Agent Revealed.   Here’s to your success in business and in life!     Connect with Karen Briscoe:   Twitter: @5MinuteSuccess Facebook: 5MinuteSuccess Website: 5MinuteSuccess.com Email: Karen@5MinuteSuccess.com

Patrick Interviews longtime Foster City resident Sam Runco who discusses his property and vision in working with the city which is located across the street from Bowditch Middle School.   Andre and Patrick discuss exit strategy during disaster.  Website-  www.podcastbythebay.comTwitter-  https://twitter.com/@PodcastbythebayFaceBook-  www.facebook.com/podcastbythebay  

Patrick Interviews longtime Foster City resident Sam Runco who discusses his property and vision in working with the city which is located across the street from Bowditch Middle School.   Andre and Patrick discuss exit strategy during disaster.  Website-  www.podcastbythebay.comTwitter-  https://twitter.com/@PodcastbythebayFaceBook-  www.facebook.com/podcastbythebay  

Talkin' Comic-Con: A Cup O' Tea with An Englishman In San Diego s05e04 (20th August 2017) --------------------------------------------------- "Je ne regrette rien..." On this episode, ahead of a recap post soon to be published on www.anenglishmaninsandiego.com, Alyssa Franks (Friends Of Comic Con Forum) and Leonard Sultana look back at this years presentation in the epic Hall H of San Diego Comic-Con. This year showed the most anticipated line-ups in recent years, with panels from Netflix, Warner Bros./DC and Marvel bringing the lines [very] early to Bayfront. Leonard and Alyssa will cast their eye over the State Of The Union when it comes to this epic arena, as well as the other big rooms of SDCC - Where can Comic-Con International go from here? Can the organisation recover from the undermining of their line management efforts? And is Hall H still the big draw when it comes to the massive and varied attractions of San Diego Comic-Con? We'd love to hear YOUR stories when it comes to the Big Rooms of SDCC, whether you attempted to enter them this and recent years, or whether you have decided to 'cut the cord' and leave the mighty Hall H behind... --------------------------------------------------- TALKIN’ COMIC-CON: A CUP O’ TEA WITH AN ENGLISHMAN IN SAN DIEGO is the weekly San Diego Comic-Con International and con culture live podcast, broadcasting every Sunday (6pm GMT / 10am PT / 1pm ET) and hosted by Leonard Sultana, joined by Alyssa Franks. Each week, the best bloggers on t’web talk about San Diego Comic-Con, about con & pop culture and, for an hour or so, we invite guests to talk to us and get nerdy and geeky about everything that orbits the Best Pop Culture Convention On The Planet! YOU can watch and interact online, either by Twitter (tweeting with the hashtag #CupOTeaSDCC) or via the Hangout Event Q&A. Schedules permitting, Leonard will be joined by guests from the SDCC blogging community and some surprises! Our Guests, this week: ~ Alyssa Franks, Friends Of Comic Con Forum ~ Graham Small If you have anything you’d like to have discussed in these Comic-Con shows, please put a suggestion in the comments – we’d love to hear what you’d like to talk about. And don’t forget to join in the conversation LIVE during the show, using the Q&A button in the video preview above or on Twitter (#CupOTeaSDCC)

Tiki Temple, World famous Mai Tais, beacon #9, and amazing food. Bali Hai and Tom Ham's Lighthouse are two of San Diego's go-to locations for spectacular views of downtown and the bay. Tune in as the Baumanns share all about their family dynamics as third generation owners.

On this ep of Miami Now, a generation ñ podcast - our guest is Andrew Yeomanson, aka DJ Le Spam - we talked about Spam All-Stars, their new album TransOceanic, Record Collecting, his analog (and amazing) recording studio City of Progress, preserving the legacy of Henry Stone, soundtrack recording - going way back to when he and host Bill Teck were (sorta) neighbors. Artist Emilio Perez, Hoy Como Ayer, the whole nine yards of his musical history in Miami, playing guitar with Nil Lara y mas. Dig the deep dive into the musical life of Andrew Yeomanson on Miami Now :) More info at: http://spamallstars.com/   More gen ñ at: http://generation-ntv.com/

San Francisco developers are planning billions in new construction with a Bayfront view. Yet seas are predicted to rise nearly a foot by 2050. Are we ready? J.K. Dineen, Reporter, San Francisco Chronicle Michael Stoll, Executive Director, San Francisco Public Press Lauren Sommer, Science and Environment Reporter, KQED Charles Long, Principal, Charles A. Long Properties, LLC Margie O’Driscoll, Competition Advisor, Resilient by Design Will Travis, Sea Level Rise Planning Consultant This program was recorded in front of a live audience at the Commonwealth Club of California on September 13, 2016.

After a decade-long, joint planning process between the Port of San Diego and City of Chula Vista, the California Coastal Commission unanimously approved the 556-acre Chula Vista Bayfront Master Plan (CVBMP), on Aug. 9, 2012. The CVBMP is the largest available coastal development opportunity in California. The Port and Chula Vista will no begin the development phase with the goal of transforming the currently underused industrial waterfront property into a world-class resort and conference destination, complemented by a mix of residential, retail, and more than 240 acres of parks and nature preserve.

On June 29th there will be a double header event in St. Petersburg, FL. EVOLVE and Florida Underground Wrestling will bring you this double header on iPPV. This, however, is not all. Also on hand will be The Legends of The Bayfront as brought to you by FUW. To preview this huge show Turnbuckle Turmoil is very proud to bring to you EVOLVE co-founder Gabe Sapolsky and one of the biggest legends in Florida wrestling history Kevin Sullivan to help us preview the event. These two brilliant minds will set the stage for us as we near what should be an amazing night of wrestling, nostalgia, and fun. Join us so you can get all of the details from two of the people that are involved first hand in the event.

The Port of San Diego is kicking off a campaign to encourage its waterfront tenants to go green. San Diego is the only city on the West Coast to take part in the Green Business Challenge. San Diego is the only city on the West Coast to take part in the sustainability challenge. Modeled after a successful program in Chicago, the Port will work with its tenants to reduce their environmental impact. The program is voluntary. Learn more about the Green Business Challenge: http://j.mp/gQWHqJ

Labor Day weekend is here and the Port of San Diego’s Festival of Sail is officially underway at the Maritime Museum of San Diego, along the North Embarcadero.Tour tall ships from around the world, rich with history. It's fun for the whole family. Learn more: http://bit.ly/cilZXj

Rod talks about different options for improving the traffic problems on the Bayfront and throughout Sarasota including building roundabouts.