Podcasts about Bentonville

Alexey Vermeulen has a lot of thoughts on how US gravel can improve. A 100-mile Unbound. A U23 field. Fewer elite riders in the Grand Prix—the list goes on. Since leaving the WorldTour to join the American off-road scene, Alexey has become one of the most prominent racers in the sport, finishing second overall in the first two years of the Grand Prix and being a leading voice among his peers through a host of media projects. This year, he's started a post-race debrief podcast with Keegan Swenson called The Cooldown.Alexey caught up with Payson in Bentonville after placing second at Rule of Three for a wide-ranging conversation. They talk about the current state of the sport, what professional gravel racers get wrong about their jobs off the bike, and why he thinks beating Keegan is more important than ever this year. They also argue (at length) about tires and debate the best ways to bring younger talent into gravel.Watch episode 2 of Ride With Pace here: https://youtu.be/3rMbJDoCxeQ?si=-gZU8TtFSrBa46PZGet tickets for the premiere of 'Crossing New Zealand' here: https://www.eventbrite.com/e/crossing-new-zealand-film-premier-and-social-ride-tickets-1350916600919?aff=oddtdtcreator Instagram: @withpacepodYouTube: Payson McElveen

Bentonville is home to the Museum of Native American History (MONAH), known for its collection of thousands of artifacts from indigenous cultures across the Americas, and always free admission. Join us as we talk to MONAH about what makes the museum so special, what you can't miss, and why it needs to be apart of your Bentonville itinerary. Find out more about MONAH here: monah.orgA New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.

Take a sip of liquid history as the B-Team dives deep into the forgotten world of vintage bourbon with special guest Stephen Mansfield (Instagram: @DustyWhiskeyHunter). What started as a casual conversation quickly transforms into a fascinating exploration of America's whiskey past through rare "dusties" – bourbon produced primarily before the 1960s that tastes remarkably different from modern spirits.Stephen guides us through the post-Prohibition era when distilleries faced a surprising problem: too much aged bourbon and not enough buyers. As American drinkers shifted to vodka and clear spirits in the 50s and 60s, bourbon makers created elaborate decorative decanters – from chess pieces to figurines – marketed as collectibles rather than for their contents. Today, these forgotten vessels often contain liquid treasures that reveal how dramatically bourbon production has changed.The highlight comes when Stephen shares his recent discovery of over 1,000 vintage decanters in an Arkansas collector's basement – six shelves high around every wall. As we sample an 8-year Lionstone and 10-year Old Crow from his collection, the differences from modern bourbon become immediately apparent: deeper mahogany colors, pronounced leather and tobacco notes, more minerality, and complex wood sugars that create unique tasting experiences.But what exactly makes these dusties so distinctive? Stephen explains three key differences: less filtered water with natural minerals, barrels made from older trees with tighter growth rings, and proprietary yeast strains that distilleries once kept under lock and key. Together, these practices created bourbons with depth and character that modern production methods – focused on efficiency rather than maximizing flavor – simply can't replicate.Whether you're a bourbon enthusiast, history buff, or simply curious about America's distilling heritage, this episode offers a rare glimpse into flavors and production methods largely lost to time. Subscribe to the B-Team Podcast and join us each week as we explore all things Bentonville, business, and bourbon!

If you were asked to build a medical school from scratch, how would you do it? It's not a chance most of us get — but that was exactly the task given to our guest on this episode, Sharmila Makhija, MD, MBA. Dr. Makhija is a gynecologic oncologist by training, a clinician who has spent her career working with patients through some of life's most vulnerable and uncertain moments. She has also served as chair of obstetrics and gynecology at Montefiore Health System in New York, and before that, at Emory University. Most recently, and most notably, she is Founding Dean of the new Alice Walton School of Medicine in Bentonville, Arkansas. Here, she has taken on the ambitious and deeply human task of creating a medical school that doesn't just teach medicine, but reimagines its purpose. Over the course of our conversation, Dr. Makhija shares how her parents were instrumental to helping her find meaning in medicine, how she accompanies patients through serious illnesses, and the quiet but transformative power of presence. We then hear how she got the opportunity to create a new medical school — so new, in fact, that they are matriculating their first class in July 2025 — and her vision for preparing future doctors to face the technological, societal and professional uncertainties of medicine in the coming decades.In this episode, you'll hear about: 2:45 - What drew Dr. Makhija to a career in medicine, and specifically to her clinical focus in gynecological oncology 11:10 - How Dr. Makhija learned how to support patients through some of the hardest moments of their lives, and her advice on guiding patients through a poor prognosis 25:22 - Dr. Makhija's to becoming Founding Dean of the Alice Walton School of Medicine 32:00 - The school's approach to creating a new medical curriculum45:51 - Experiences that have surprised Dr. Makhija on her leadership journey48:38 - How Dr. Makhija plans to equip her students to face the rapid changes that are transforming the medical field Visit our website www.TheDoctorsArt.com where you can find transcripts of all episodes.If you enjoyed this episode, please subscribe, rate, and review our show, available for free on Spotify, Apple Podcasts, or wherever you get your podcasts. If you know of a doctor, patient, or anyone working in health care who would love to explore meaning in medicine with us on the show, feel free to leave a suggestion in the comments or send an email to info@thedoctorsart.com.Copyright The Doctor's Art Podcast 2025

Hope you're thirsty! On this week's edition of the Flavors of Northwest Arkansas podcast, where we're talking local BEER... local Beer with owner/operator John Lee of New Province Brewing Company, but first?!?! FOOD NEWS!!! Chef Rafael Rios has a grand re-opening at Yeyo's at the 8th Street Market. We'll hear from him. Akira Sushi and Hibachi opens in east Fayetteville. Owner Andreas Tan tells us what it was like leading up to getting the doors open. BBQ King in Bentonville has closed. The Honey Bean Ice Cream Company food trailer has moved! It's all about honey, bees and beer Sunday at Orthodox Brewery. Café Lavande is officially open in Fayetteville. A new Poke Bowl and Sushi place will be opening in west Fayetteville. USip is setting up near UA, and a former NFL quarterback is one of the owners. New Province Brewery opened in Rogers in 2016 and was founded by Derek and Megan McEnroe. In 2022, the brewery was acquired by John Lee and a few partners. Before New Province, Lee owned and operated Rebel Kettle Brewing Company in Little Rock and built it from the ground up. He took a shining to brewing at a young age thanks to his first taste of a craft beer, and it's one that helped start the movement nationally- we'll tell you which one. How did he learn to brew beer? He didn't intern anywhere. He didn't work at any breweries before opening his own. He'll tell you how he learned. And the lead up to opening that brewery? He tells us what he DIDN'T know and what his first day was like opening Rebel Kettle. After 4 years, he got out of the beer business and went back to his professional roots, which benefitted him greatly. You'll hear the story. Finally, John bought New Province in 2022 and quickly looked to see what he had with an eye on expansion. He'll get specific on some of their beers and some that are coming down the pike. It's John Lee of New Province, next, right here on the Flavors of Northwest Arkansas!

What happens when rejection becomes the catalyst for something extraordinary? In this revealing episode of All Things Skin, the tables are turned as Dr. Missy Clifton shares her remarkable journey from being fired from her first dermatology position to founding Premier Dermatology—now a cornerstone of innovative skincare in Northwest Arkansas. With raw honesty, Dr. Clifton reveals the fear and uncertainty she faced when starting her own practice after being told she would fail. "I was absolutely terrified," she admits, describing sleepless nights and the immense pressure of supporting the team who took a chance by following her. This vulnerability transforms into a powerful narrative about perseverance, showcasing how that initial rejection sparked a twenty-year journey of growth and innovation that continues to evolve. The conversation delves deep into the entrepreneurial mindset that drives medical innovation, with Dr. Clifton crediting her business acumen to watching her parents run their own companies. "My mom wanted to build something incredible as her legacy," she explains, contrasting this with her father's more lifestyle-focused approach to business ownership. These dual influences shaped her balanced perspective on building Premier Dermatology while maintaining boundaries that previous generations of entrepreneurs often lacked. Most fascinating is Dr. Clifton's evolution into integrative health and preventative medicine—a path she pursued after experiencing her own health challenges and witnessing gaps in patient care. Her passionate advocacy for looking at the "whole person" rather than just treating symptoms reflects a progressive approach that's transforming how we think about skincare and wellness. "Your skin is a representation of what's going on inside your body," she emphasizes, highlighting the interconnected nature of health that drives her practice philosophy today. Ready to be inspired? Listen now to discover how one doctor's unwillingness to accept limitations created a healthcare legacy that continues to push boundaries and redefine what's possible in dermatology and beyond.Let's Connect! * Instagram https://www.instagram.com/premierderm/* Facebook https://www.facebook.com/premierdermatology* Website: https://premierderm.netPremier Dermatology is located in Bentonville, Fayetteville, & Bella Vista, Arkansas!

Natalie sat down with Northwest Arkansas native and folk singer Jude Brothers to dive into what we can look forward to this year at FreshGrass and how this area has shaped her as a musician. Set in the beautiful Ozark Mountains of Northwest Arkansas, FreshGrass at The Momentary is a two-day, all-ages festival that brings in the best in American and global roots music and folk traditions—right in the heart of Bentonville. Packed with award-winning artists, world premieres of special commissions, artist talks, instrument workshops, band competitions, square dancing, and more across three stages. Together, they explore what makes FreshGrass unique, how Bentonville's hospitality welcomes artists from around the country, and a look ahead at what you can expect when you visit.A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.

In this episode, Cherise is joined by 2020 AIA Gold Medal recipient Marlon Blackwell, FAIA, Partner and Founder, and Meryati Blackwell, AIA, ASID, LEED AP, also a Partner at Marlon Blackwell Architects in Fayetteville, Arkansas. They discuss the Heartland Whole Health Institute in Bentonville, Arkansas.You can see the project here as you listen along.Located near the Crystal Bridges Museum of American Art in Bentonville, Arkansas, the new Heartland Whole Health Institute offers a space where wellness, creativity, and community come together. Opening in May 2025, the structure is shaped by the natural beauty of the Ozarks, with its flowing curves, native stone, and dramatic brise soleil or vertical fins echoing the region's forested terrain and karst landscapes.If you enjoy this episode, visit arcat.com/podcast for more. If you're a frequent listener of Detailed, you might enjoy similar content at Gābl Media. Mentioned in this episode:ARCATemy

The secret to surviving 36 years in the restaurant industry isn't just great food – it's having complementary partners who understand their roles. Meet Todd and Nickki Golden, the culinary power couple behind some of Northwest Arkansas's most beloved dining establishments.With humble beginnings, razor-sharp business instincts, and genuine passion for hospitality, Todd and Nickki have built an impressive restaurant portfolio that includes Isabellas (with locations in both Fayetteville and Bentonville), Mermaids, and TJ's Sandwich Shop. Their latest venture brings the beloved Mermaids concept to Rogers' Pinnacle Hills area, opening May 6th.What makes their restaurants special? Everything's made from scratch – from their famous 16-layer lasagna to their signature "beggar's purses" pasta. Todd's culinary creativity shines in unexpected dishes like their French onion soup reimagined with "more cheese, more bread" and their homemade Hugs Ice Cream featuring unique flavors like basil, lavender honey, and balsamic strawberry.But perhaps more impressive than their food is their ability to retain staff in an industry known for turnover. Their corporate executive chef has been with them since he was 16 years old – now in his 40s. "We've been through the battle with them," Todd explains about their hands-on management approach that builds loyalty.As Northwest Arkansas continues evolving, so do Todd and Nickki – introducing a new umbrella brand called Golden Table Collective while maintaining the authentic culinary experiences that have made them local legends. Their monthly cooking demonstrations, where Todd prepares multi-course meals paired with wines right in front of guests, showcase their commitment to creating memorable dining experiences.Want to taste what 36 years of restaurant expertise brings to the table? Visit Isabellas, try their upcoming new Mermaids location, grab a sandwich at TJ's, or attend one of their interactive cooking demonstrations. Your taste buds will thank you.

In this episode Foghorn Leghorn and Craft Brew Sally talke about their trip to Benton Wisconsin and the tour of Spooky Pinball. Is Evil Dead the NUMBER ONE PINBALL of all time? Only time will tell. Craft Brew Sally reviewed Lake Louie Brewery in all its glory. FINALLY launched our products on SilverBall Swag - check it out here! https://silverballswag.com/ Hey, why not drop us a line! email directly to ---> PinballJD@gmail.com Links To Awesome: https://captaincrazysparadise.com/ https://projectpinball.org/ https://littleshopofgames.com/ https://lumberjackjohnnys.com https://silverballswag.com/ https://www.flipnoutpinball.com/ https://www.spookypinball.com/

In this episode of the podcast, Alora welcomes Miles Whitboyer, a distinguished wedding and commercial photographer based in Bentonville, Arkansas. Renowned for his cinematic storytelling and authenticity, Miles shares his valuable insights on maintaining artistic integrity and providing exceptional client experiences. The discussion delves into Miles' journey in the photography industry, the importance of personal connections with clients, and the pitfalls of following influencer trends without genuine substance. Miles emphasizes serving clients with depth and intention, drawing from real-life stories that underscore the lasting significance of wedding photography. Stay tuned as the conversation continues in a two-part series, with a follow-up episode on Miles' podcast featuring the host.00:00 Introduction and Guest Welcome00:23 Miles Whitboyer's Background01:06 The Importance of Client Experience03:35 Balancing Art and Business06:28 The Power of Referrals12:46 Finding Joy in Photography22:05 The Importance of Skill Over Gear23:41 Industry Trends and Influencer Culture27:17 The Value of Wedding Photography29:01 Reflections on the Photography Industry30:07 Personal Growth and Lessons Learned32:51 The Impact of COVID-19 on Photography36:01 Looking Back and Moving Forward41:35 Conclusion and Next Steps⭐️ Miles Links: InstagramPhotographic Collective Podcast - Part 2Miles Presets --

Ever wondered what happens when bourbon enthusiasts encounter a trendy whiskey that doesn't live up to the hype? Join us for a brutally honest tasting of Smoke Wagon's 120-proof store pick that leaves us wanting more – more depth, more age, and more complexity.This week's spirited conversation dives deep into what makes bourbon truly exceptional as we sample a young Smoke Wagon offering that proves high proof doesn't automatically translate to high quality. We don't hold back our reactions to this "nose hair burner" that prompts discussions about the importance of proper aging and barrel development. While some detect candy-like sweetness and caramelization, the overwhelming consensus is that this particular whiskey simply needs more time in the barrel to smooth out its rough edges.The whiskey world's marketing tactics come under scrutiny as we explore how Smoke Wagon, like many contemporary brands, sources its distillate from MGP in Indiana while building its brand identity in Las Vegas. This practice, common among whiskey companies that emerged during the bourbon boom of the past 15 years, reveals the fascinating story behind many of today's popular labels. Between sips and critiques, we share our passion for authentic whiskey experiences, planning future trips to Kentucky's Bourbon Trail and Scotland while debating what truly matters in the world of fine spirits. Whether you're a bourbon aficionado or simply curious about what makes a whiskey worth your time, this raw, unfiltered conversation offers insights that go beyond the bottle.What's your experience with highly-rated bourbons that left you underwhelmed? Share your thoughts and join the conversation as we continue our journey through Bentonville, bourbon, and business each week on The B-Team Podcast.

Chef Biju Thomas made a major impact on cycling when he co-founded Skratch Labs with his friend Allen Lim, but these days, you're most likely to find him cooking for cyclists at large events. For example, he was part of the squad that fueled the US cycling team at the Paris Olympics last summer. More recently, he was busy making several thousand meals at Sea Otter. Biju sat down with Payson in Bentonville to chat about the logistics of cooking for Olympic athletes from such different disciplines of the sport, why meal times were so important for the riders to grow as a team, and what it was like watching them win so many medals. He also answers some listener questions, talks about his favorite moment at Sea Otter, and explains why he has Kasia Niewiadoma's Little Sugar trophy on his windowsill.Watch episode 2 of Ride With Pace here: https://youtu.be/3rMbJDoCxeQ?si=-gZU8TtFSrBa46PZGet tickets for the premiere of 'Crossing New Zealand' here: https://www.eventbrite.com/e/crossing-new-zealand-film-premier-and-social-ride-tickets-1350916600919?aff=oddtdtcreatorInstagram: @withpacepodYouTube: Payson McElveen

Blu Fresh Fish Marketplace has transformed the culinary landscape of Arkansas, proving that exceptional seafood can thrive even in a landlocked state.Join us as we talk to the owner of Blu—the visionary behind the establishment that's earned prestigious titles like "The Best Seafood in Arkansas" and "The Best Lobster Roll in Arkansas."We'll dive into how their direct relationships with fishermen allow them to maintain remarkable freshness hundreds of miles from the ocean, their passionate commitment to quality seafood, and how they've overcome the geographical challenges of operating in a landlocked town. Plus, get an exclusive preview of their exciting new venture—Wu Zhou, an authentic Chinese restaurant coming to Downtown Bentonville where the Wolf of Wok Street or @DimSimLim and Catherine Zhang will be serving traditional dim sum and wok specialties.Find out more about Blu Fresh Fish Marketplace here: https://blubentonville.com/A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.

It was April 21, 2006, and 21-year-old college student Nina Ingram was coming home after a long day. Nina had a very busy life. She was two years into her business degree at Northwest Arkansas Community college in Bentonville, Arkansas and also worked full time at Walmart, part of the loss prevention team, basically a security officer. That night, Nina had worked her shift, ate dinner at her boyfriend's apartment, and then drove back to her apartment complex a little after 10 pm. Nothing seemed to be out of the ordinary. But the next day, no one heard from Nina. At around 2 pm her other brother, Noah, and his partner, Chad, drove over to Nina’s apartment to check on her. They knocked on the door, but Nina didn’t answer. So her brother climbed through an open window into the kitchen. Chad waited outside while Noah unlocked the door and the deadbolt, which were both locked. Seconds later, he heard Noah scream. Chad went in through the now unlocked front door and raced into Nina’s bedroom in the back of the apartment; he and Noah saw her lying face up on the bed with what Chad described as very visible red scratches and bruises around her neck. Chad told police that he knew immediately that she was dead. Was Nina Ingram murdered by a serial killer, was this a random attack, or was it someone she knew?See omnystudio.com/listener for privacy information.

In this lively and heartfelt episode of the B-Team Podcast, hosts Josh Saffran, Matt Marrs, and permanent guest Rob Nelson shake things up with a celebration of generosity, community, and, of course, bourbon. This week, they are joined by special guests Lisa Brewer and Gina Koch, who earned their spot on the show through a charity auction at the Gentsgiving event. Normally centered around bourbon and business in Bentonville, today's episode focuses on the incredible success of their recent fundraiser, which raised an astounding $100,000 for the Cancer Society and veterans' organizations.Listeners get a behind-the-scenes look at the Gentsgiving event, a traditionally male-focused bourbon night that evolved this year to welcome more women - leading to a richer, more inclusive experience. Lisa and Gina share how their feedback from previous years shaped the event, including the addition of wine selections and plans for future auction items aimed at female attendees. The conversation highlights how small changes can create a big impact in community fundraising and charity engagement.Of course, no B-Team episode would be complete without some lighthearted ribbing and fun discussions. The crew dives into hilarious stories about vacations, bourbon room designs, pink wine rooms, and extravagant ideas for next year's charity auction - including luxury trips, spa packages, and high-end fashion accessories. The episode perfectly captures the spirit of the B-Team: blending bourbon-fueled camaraderie with meaningful charitable work.In between the laughter and storytelling, there's a genuine celebration of friendship, community building, and giving back. Listeners will hear about heartwarming personal stories, like Lisa's and Gina's adopted friendships in Mexico, and the fun chaos that ensues when passionate people rally behind a great cause. Whether you're a bourbon enthusiast, a charity supporter, or someone who loves good conversation, this episode is packed with entertaining and inspiring moments.Join us for a heartwarming and hilarious ride through Bentonville's best charity night, bourbon rooms, pink wine rooms, and more.

In this week's Flavors of Northwest Arkansas podcast, we're at Loma in uptown Rogers talking with Chef Daniel Hernandez, but first!?! Food News!! Lasang Pinoy is FINALLY open in Rogers! Sidecar in Fayetteville fully opens TODAY! Happy anniversary to a Bentonville staple! We hear from the co-owner of Doomsday Coffee about their soon-to-be-opened Springdale store Grove Food Truck Park opens this weekend! El Sol in Fayetteville to shut their doors Burger King on College in Fayetteville closes Onyx in Springdale opens their doors for good next week! Get your tickets for tomorrow's Dish event benefitting the expansion of Arkansas Children's Northwest! LOMA Executive Chef Daniel Hernandez is from Mexico City and made his way to the states to work construction. He very quickly found his way into a kitchen in Missouri, where he started in the dish pit... he worked his way up to the line, and eventually to running the whole thing, and that took over a decade. He eventually found his way here to Northwest Arkansas, and he'll tell you how he got here. And if you're a Gen-Xer like me, you'll love to hear what his first job was, and you may have actually done it yourself back in the day. Chef Hernandez describes his food, and we'll walk through some menu items. Also, what was it that hooked him in to cooking?? Listen wherever you listen to podcasts or watch on YouTube!

Anneke Beerten was one of the top mountain bikers in the world for a decade, starting her career as a two-time BMX world champion before dominating the 4 cross circuit with three world titles. She's gone through many career transitions over the years, embracing Enduro and Crankworx to earn even more accolades. In early 2020, just after finishing her best season in enduro racing, she was in a car accident that forced her to retire from racing. She spent years in rehab, moved states, and started over in Bentonville. Now, she's one of the most sought-after skills coaches in the business. Anneke sat down with Payson this week to talk about the many disciplines she's excelled at over the years, the car crash that ended her racing career just as she was at the top of her game, and how she transitioned into coaching some of the top mountain bikers in the world. She also gives a few tips on how everyone can work on their technical skills no matter where they live and discusses another new chapter in her career.You can find out more about Anneke's skills coaching here: https://www.crankitupmtb.comInstagram: @withpacepodYouTube: Payson McElveen

About the Show:"We're a reflection of those who came before us and those yet to be. So honor everyone, and we all learn, evolve, and grow together. We can't do it without each other." – Chef Matt CooperIn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Matt Cooper—owner of Conifer in Downtown Bentonville—and his partner Paul Esterer to share the exciting story behind their newest project, RYN Bentonville. This new farm-to-table concept isn't just a restaurant—it's a vision years in the making that blends history, community, and sustainability in the Ozarks.Together, Matt and Paul share how their partnership and shared values helped create RYN Bentonville, a boutique 10-course tasting menu restaurant nestled on Sun Painted Farm, just minutes from downtown Bentonville but worlds away in atmosphere. They talk about honoring history through restoration, supporting local food producers, and fostering a true sense of place where guests can feel connected to the land, the food, and the people behind every dish. With a commitment to sustainability, community education, and innovative dining, this is an episode for food lovers, entrepreneurs, and anyone interested in what makes Northwest Arkansas special.Key Takeaways:Farm-to-Table Dream Realized: RYN Bentonville is a small, reservation-only restaurant focused on multi-course tasting menus driven by ultra-local, seasonal ingredients grown right on Sun Painted Farm.Place Matters: Thoughtful restoration of a historic farm property creates an immersive environment, allowing guests to truly experience their food's origin and Arkansas's natural beauty.Community-Focused: The project serves as a hub for collaboration in the local food scene, supports local farms, and offers educational events.Team Culture: Matt Cooper's approach places a high value on taking care of his team with benefits, fair pay, and fostering a work environment based on respect and growth.More Than a Meal: RYN Bentonville will host farm stands, community gatherings, and educational opportunities and provide a way for more people to connect with farming, food, and the NWA community.Future Vision: This restaurant is just the beginning, with plans for more experiences and partnerships on the farm to benefit the wider region.All this and more on this episode of the I Am Northwest Arkansas podcast.Important Links and Mentions on the Show* RYN Bentonville Instagram: @rynbentonvilleConifer Bentonville Instagram: https://www.instagram.com/coniferbentonville/Indiegogo Campaign for the RYN Documentary: Support the Journey (search "Wren" on Indiegogo for the current campaign)Brightwater: Center for the Study of FoodLocal farm partners: Tuckaway Farms, Turnbuckle Farms, Honest Dirt FarmsOzark Natural FoodsAppleseeds NWAFeatured Chefs/Restaurants: Jason Paul, Atlas, Pizzeria Ruby, Michael Robertshaw, Elliot Hunt, Luke MitchellTune in to KUAF 91.3 FM to listen to the I Am Northwest Arkansas® podcast on Ozarks at Large every Tuesday at 12 Noon and 7 PM CST. And, check us out on...

  Hot Springs Village is the largest gated community in south central Arkansas, spanning 26,000 acres in the foothills of the Ouachita Mountains. "The Village" features 11 lakes and 9 golf courses, 30 miles of walking trails, tennis courts, pickleball courts, and more clubs/organizations than I can count. Want community? We've got that in abundance. From boating, fishing, and hiking to all kinds of social activities, you can involve yourself as little or as much as you want. Natural beauty, serenity, and tranquility are staples of Hot Springs Village. The Village is not urban by any definition, but it's not country. Rural? Sure. Living in Hot Springs Village is like living in a very large park. Bentonville is situated in the Ozark Mountains in northwest Arkansas and offers many benefits such as hiking and fishing - not unlike Hot Springs Village. If you're a foodie and love local shopping, Bentonville may get your vote. If employment opportunities matter to you, Bentonville is the place to be. Let's hike around the DeSoto Trail and discuss why Hot Springs Village is better for retirement. Thanks to our exclusive media partner, KVRE • Join Our Free Email Newsletter • Subscribe To Our YouTube Channel (click that bell icon, too) • Join Our Facebook Group • Support Our Sponsors (Click on the images below to visit their websites.) __________________________________________ __________________________________________

Visit Us: https://www.cprattministries.org Email Us: cprattministries@gmail.com Follow Us: Facebook: https://www.facebook.com/cprattmin Write to Us: PO BOX 2936 Bentonville, Ar 72712

SummaryIn this engaging episode of Startup Junkies, hosts Caleb Talley and Kendall Jasper are joined by Humphrey Chin, founder of CLIPr, who shared how his startup is revolutionizing documentation for police officers. Originally conceived as a tool to pinpoint important moments in any video—serving students, event attendees, and enterprise teams—CLIPr found its true calling during a pivotal accelerator program. After a Bentonville police officer heard Humphrey's pitch, it became clear that law enforcement needed a faster, smarter solution for creating police reports from hours of body cam footage.CLIPr's technology now automatically generates the first draft of a police report from body cam videos, slashing the time officers must spend on paperwork. As Humphrey explains, this means police can focus more on patrol and less on administrative burdens. By integrating seamlessly with body camera providers, CLIPr simplifies uploading, ensures searchability, and maintains accuracy—capturing what's said, not just what's seen.The reception from law enforcement has been overwhelmingly positive. Departments now go straight to discussing pricing, not just possibilities—a clear sign CLIPr solves a real problem. Humphrey hopes this is just the beginning, envisioning future applications for social workers, insurance adjusters, and anyone facing mountains of documentation. Check out the episode now!Show Notes(00:00) Introduction(05:33) Competing Video Tools vs CLIPr's Utility(08:08) The Necessary Challenge of Police Documentation(11:24) Using Audio as Truth in Law Enforcement(16:44) AI Transcription Accuracy Levels(20:37) How CLIPr Makes Documentation Effortless (23:45) Utilizing CLIPr Outside of Law Enforcement(28:38) How Success Requires Post-Meeting Action(31:53) Closing ThoughtsLinksCaleb TalleyKendall JasperStartup JunkieStartup Junkie YouTubeHumphrey ChenCLIPr

About the Show:"Libraries are not just about books; they are about community, connection, and creativity." - Hadi DudleyIn this episode of I Am Northwest Arkansas®, host Randy Wilburn visits the Bentonville Public Library, where he engages with Library Director Hadi Dudley and Marketing Communications Head Tara Clark. This conversation dives deep into the library's recent $16 million renovation and expansion, showcasing how the library has transformed into a vibrant community hub that embraces learning in all its forms.Hadi and Tara share insights on the library's new features, including a makerspace, outdoor learning gardens, and an exciting "Library of Things" collection that allows patrons to check out items beyond just books. They discuss the library's commitment to inclusivity and accessibility, ensuring that everyone in the community feels welcome and has access to valuable resources.Listeners will discover the various programs offered at the library, from gardening initiatives to tutoring services, and learn how the library is adapting to meet the needs of its growing community. This episode is a celebration of the library's role in enhancing the quality of life in Bentonville and the importance of community engagement.Key Takeaways:Community Hub: The Bentonville Public Library serves as a welcoming space for all residents and visitors, fostering connections and learning.Innovative Offerings: The library features a makerspace, outdoor learning gardens, and a diverse "Library of Things" collection.Inclusivity: Programs and resources are tailored to meet the needs of the community, ensuring everyone feels represented.Volunteer Opportunities: The library encourages community involvement through various volunteer programs for all ages.Digital Resources: Patrons can access online learning tools like LinkedIn Learning and Tutor.com with their library cards.All this and more on this episode of the I am Northwest Arkansas podcast.Important Links and Mentions on the Show*Website: Bentonville Public LibraryFollow on FacebookFollow on InstagramFollow on LinkedInTune in to KUAF 91.3 FM to listen to the I Am Northwest Arkansas® podcast on Ozarks at Large every Tuesday at 12 Noon and 7 PM CST. And, check us out on their podcast as well.This episode is sponsored by*HootOwl Legal Ver 2 Northwest Arkansas Council - "Life Works Here!" FindItNWA.com *Note: some of the resources mentioned may be affiliate links. This means we get paid a commission (at no extra cost to you) if you use that link to make a purchase.Connect more with I am Northwest...

In this captivating episode, we sit down with the talented Jenny Marrs to explore the world of aesthetics, from stunning home renovations to personal transformations.Discover the origins of the popular show "Fixer to Fabulous," highlighting some of the most memorable renovations and Jenny's unique design philosophies. Learn how she masterfully balances modern updates with historical charm.Explore Jenny's entrepreneurial ventures in Northwest Arkansas.Jenny shares exciting news about upcoming projects and store expansions, along with insights into future seasons of "Fixer to Fabulous."Let's Connect! * Instagram https://www.instagram.com/premierderm/* Facebook https://www.facebook.com/premierdermatology* Website: https://premierderm.netPremier Dermatology is located in Bentonville, Fayetteville, & Bella Vista, Arkansas!

Dive into the fascinating world of cellular aging with Sebastian Conti, Sales Director at TA Sciences, as we explore the science behind telomeres—those tiny protective caps at the ends of your chromosomes that may hold the key to biological aging.Sebastian breaks down complex concepts into accessible insights, explaining how telomeres naturally shorten as we age and how this process connects directly to age-related diseases like cardiovascular issues, Alzheimer's, and cancer. What separates TA-65 from other supplements is its impressive scientific backing—twelve published clinical studies, including five double-blind trials—demonstrating its ability to activate telomerase and potentially lengthen telomeres.The conversation takes us through the practical benefits users experience: improved cognitive function, enhanced recovery after exercise, stronger immune response, and sometimes even improved eyesight in cases of early macular degeneration. Sebastian shares his personal journey with the supplement, noting improved mental clarity and faster physical recovery after about seven months of consistent use.We also explore who might benefit most from telomerase activation, from high-performance athletes looking for better recovery to adults over 50 experiencing the more noticeable effects of aging. The supplement's ability to reduce senescent cell load—particularly in CMV-positive individuals—and replenish naive T-cell reserves makes it a compelling option for immune health as well.Whether you're already deep into your wellness journey or just beginning to explore anti-aging interventions, this episode offers valuable insights into addressing aging at its most fundamental level—your DNA. Ready to explore what telomere science could mean for your longevity? Listen now and discover how cellular rejuvenation might change your approach to aging.Let's Connect! * Instagram https://www.instagram.com/premierderm/* Facebook https://www.facebook.com/premierdermatology* Website: https://premierderm.netPremier Dermatology is located in Bentonville, Fayetteville, & Bella Vista, Arkansas!

Bentonville, Arkansas was recently spotlighted in The New York Times for its transformation from a business hub to a world-class cycling destination. In this episode, host Nat welcomes local leaders in the cycling industry to reflect on the national attention and share a deeper look into how we got here.Together, they explore what makes Bentonville's trail system unique, how the shift to a leisure destination is fueling economic development and a look ahead at a visitor's experience in the MTB Capital of the World.What we discuss:

In this week's episode of the Flavors of Northwest Arkansas podcast, we're at Bauhaus Biergarten in Springdale, talking with original co-owner Chef Jennifer Hill Booker, and new co-owner, Chef Rafael Rios... Plenty to get to there, but FIRST?!?! FOOD NEWS!! More beverage news today!! There's a new 7Brew in Springdale that's the first of its kind. Doomsday Coffee will be opening soon in Springdale. A Fayetteville favorite, Dodo Coffee, is back in business. Part taproom/part boutique Terracotta opens in Bentonville, according to the Bentonville Bulletin. Happy anniversary to Columbus House Brewery, New Province Brewery, and Orthodox Farmhouse Brewery. The new Ruth's Chris in Rogers is HUGE and has everything. Bauhaus Biergarten in downtown Springdale opened in October of 2022 to co-owners Chef Jennifer Hill Booker and Daniel Hintz... Recently, Daniel left Bauhaus, and Chef Rafael Rios of Yeyo's took his spot... You'll hear the story of how that went down... And what does Chef Rafael know about German food and culture? His answer might surprise you. With new ownership comes new ideas and menu items, we'll hear about those... And the beer... no domestic beers there... it's German and European beers only... we'll hear about their beer plans as well. Finally, a few quick notes. We recorded this before Chef Rafael was named a finalist for best chef of the south by the James Beard Foundation, so there's no mention of that. We also didn't record a Mike Engleman Home Pro Tip of the Week this time. We got lost in conversation during a break and lost track of time, so I totally boffed that one... BUT, Chef Jennifer did do one last September, so we'll use that one. She did it over Zoom, so it'll sound different. It was audio only, as we didn't do video last September. And, if you watch on YouTube, you'll see people pass through the picture. We set up right by the bathroom... believe it or not, it actually was the best spot to set up.. We talk to Chef Jennifer Hill-Booker and Chef Rafael Rios, next here on the Flavors of Northwest Arkansas!

Join host Nat Ross, Mountain Bike Hall of Famer, as he welcomes 9x World Champion Kenny Belaey, founder of the Bentonville Bike Fest, for an inside look at one of the most exciting cycling events in North America.

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're in downtown Springdale at Menya Kitakara with owner & chef Inggit Rianto... but before you talk to him?!?! Food News! As I'm sure you know, Bentonville has 2 finalists for James Beard's Top Chef in the South. Brightwater hosted a magic seminar, kind of. The Savoy Tea Company will be closing its doors Onyx opens a walk-up window for their soon-to-be-opened coffee/chocolate shopin downtown Springdale Inggit Rianto is from Indonesia, but came to the US to goto the University of Arkansas. He had been in the corporate world for a good while before getting the itch to open a restaurant with his wife. How did he learn to cook? He'll tell us. They'd opened Ramen Nara in Rogers, and it had been open for a blink of an eye before covid hit. He'll tell the story of how they stayed open during that time. He got the itch to open a new Ramen place in Washington County, and he'll tell you how downtown Springdale won out the services of Menya Kitakara. Speaking of Kitakara, how did they land on that name? We hear it all and much more with Inggit Rianto from Menya Kitakara next here on the Flavors of Northwest Arkansas.

In this episode, we reconnect with Kyle Wagenschutz and Zoe Kirkos with City Thread for an update on the new cohort of cities engaged in their Accelerating Mobility Playbook (AMP) Technical Assistance Grant Process. The AMP Technical Assistance Grant recipients for 2025 are Burlingame, CA; Columbus, OH; and Hood River, OR. These three forward-thinking cities join the likes of Austin, TX; Bainbridge Island, WA; Bentonville, AR; Cleveland, OH; Denver, CO; Gulfport, MS; Indianapolis, IN; Milwaukee, WI; New Orleans, LA; Petaluma, CA; Pittsburgh, PA; Providence, RI; Salt Lake City, UT; Santa Rosa, CA; Spokane, WA; Syracuse, NY; Tampa, FL and Tucson, AZ; for a total of 22 cities that have benefited from partnering with City Thread.Thank you so much for tuning in! If you enjoyed this episode, please share it with a friend and subscribe to the podcast on your preferred listening platform. Also, don't forget to check out the Active Towns Channel for video content.Helpful Links (note that some may include affiliate links to help me support the channel):

Join host Craig Dalton and Trek Travel's Rich Snodsmith as they take you on an exhilarating journey through the heart of gravel cycling in Italy. In this episode of The Gravel Ride podcast, they share their recent experience at the Strade Bianche Gran Fondo trip organized by Trek Travel. With over three decades of friendship, these two avid cyclists reminisce about their chance meeting at the Lugano Cycling World Championships in 1996 and their shared passion for the sport. Throughout the episode, Rich and Craig discuss their incredible adventures, from vintage bikes at L'Eroica and witnessing the Strade Bianche professional bike race, to participating in the challenging 140-kilometer Gran Fondo alongside 7,000 other riders. They also share their encounters with pro cyclists and the camaraderie of the Trek Travel group. If you're looking for an immersive and unforgettable gravel cycling experience, this episode will inspire you to find dirt under your wheels and explore the breathtaking landscapes of Italy. Topics discussed: Introducing the Strade Bianche Gran Fondo trip with Trek Travel  Riding an international Gran Fondo  Experiencing the energy and spectacle of professional bike races  Meeting pro cyclists and gaining insights into the sport  Challenges and rewards of gravel riding in Italy  Stunning scenery, castles, and brick towns on the route  The supportive and well-organized nature of Trek Travel trips  Exciting plans for future cycling adventures Full Transcript: Craig Dalton (Host) | 00:00:03 to 00:00:33 Hello and welcome to the Gravelride podcast, where we go deep on the sport of gravel cycling through in depth interviews with product designers, event organizers and athletes who are pioneering the sport. I'm your host, Craig Dalton, a lifelong cyclist who discovered gravel cycling back in 2016 and made all the mistakes you don't need to make. I approach each episode as a beginner to unlock all the knowledge you need to become a great gravel cyclist. This week on the show, we welcome Rich Snodsmith from Trek Travel. Rich is one of my oldest cycling friends. Craig Dalton (Host) | 00:00:33 to 00:01:00 We met over 30 years ago, actually, in Italy. As you'll hear from our story, Rich and I were recently in Siena in Italy for the Strada Bianchi Gran Fondo trip. With track travel, we were able to watch both the professional bike race as well as participate in a 140 kilometer mass start. Gran Fondo across the white roads, the white gravel roads of Siena. Fantastic trip. Craig Dalton (Host) | 00:01:00 to 00:01:10 I can't wait for you to hear more of the details. With that said, let's jump right into the show. Hey, Rich, welcome to the show. Hey, Craig, good to see you. Thanks for having me on. Craig Dalton (Host) | 00:01:10 to 00:01:36 Yeah, absolutely. You and I just shared a magical experience on the roads and trails of Italy, which is the purpose of you joining this call. But you, you and I have a rich history, no pun intended, of cycling experiences in Italy. That's right. We met randomly in 1996 at the Lugano Cycling World Championships and have stayed friends ever since. Craig Dalton (Host) | 00:01:36 to 00:01:51 Yeah, fortunately I. I eventually moved to San Francisco a few years later. So we were able to ride together, right? Yeah, yeah, yeah, we were able to ride together for. Gosh, it's hard to believe it's three decades at this point, which is crazy to think about. Craig Dalton (Host) | 00:01:51 to 00:02:14 My end of our Lugano story was I was working in Italy and my colleague, who we both know, Jeff Sanchez, said to me, going to go to the World Championships and oh, by the way, we have to go pick up Rich. He's going to be at the Duomo in Milan on the way. Pre cell phones, be there at 5:00. Don't be late. Yeah, exactly. Craig Dalton (Host) | 00:02:14 to 00:02:34 So super fun to finally go back to Italy together. Obviously, we've been riding on the roads and trails of Marin county for a long time, but to finally have the stars align on this trip was fantastic. Yeah, it was great to get out there and do that again. We also saw another World Championships together in Richmond, Virginia. That's right, yeah. Rich Snodsmith (Guest) | 00:02:34 to 00:02:40 The thing for the World Championships, you've. Seen a few and we've got a future one. I Think in our plans, right? Oh, yeah. Montreal 2026. Rich Snodsmith (Guest) | 00:02:40 to 00:02:55 Let's go. There we go. See you there. So this, you put the idea of this trip in my mind probably December of last year. And the trip, to be specific, because I don't think we've mentioned it, although I probably mentioned it in the intro. Craig Dalton (Host) | 00:02:55 to 00:03:09 Is the Strada Bianchi professional bike race trip with Trek Travel. Was it me that put it in your mind? I was asking you where you were going to go. I thought you. I thought you convinced me, but I was down as soon as you suggested it. Craig Dalton (Host) | 00:03:11 to 00:03:52 It's interesting. Obviously, we're on a gravel cycling podcast and this is sort of a. A hybrid trip almost because we're road riding, but we're riding on the Strada Bianca, the white roads of Tuscany outside Siena. And for those listeners who are fans of both professional road racing and gravel cycling, I think Strada Bianchi is the race that gets us most excited because we see the coverage, we see the professional road riders riding on gravel, and the visuals are just awesome. And they're kind of like what we experience as gravel racers and riders routinely. Craig Dalton (Host) | 00:03:52 to 00:04:19 But so cool to see all the pro bike teams go through and participate in the event. So I was super stoked, obviously. I'd been on a Trek Travel gravel tour in Girona a couple years prior, so I'd had that experience with Trek, but this is the first kind of pro bike race enabled tour that I'd ever been on. Yeah, I mean, it's really interesting to blend those things together. I mean, you being more of a gravel rider, me being more of a road rider. Rich Snodsmith (Guest) | 00:04:20 to 00:04:59 But the last few trips I've taken with Trek Travel have been gravel trips. You know, getting out there and trying new things, trying the Vermont trip, trying the Dolomites last year, this was just a really cool experience to put like my fandom of the road cycling and racing world along with this, like, almost instant classic. The race has only been around for 20 years and it's like, become a real fan favorite. Yeah, I was, I was looking up some of the history of the race and I didn't realize that it started out with Laroica, which is a. An event that many people have heard about where you ride vintage bikes on this course. Craig Dalton (Host) | 00:04:59 to 00:05:18 And the professional bike race emerged. So the loraca started in 1997. In 2007 is when the professional bike race emerged. So it's interesting. And obviously being in that region and riding in that region, we saw signs of Loraka all over the place, right? Rich Snodsmith (Guest) | 00:05:18 to 00:05:38 Yeah, we Even ate at the Laroica Cafe. That was incredible. Yeah, exactly. And I came home with a Loracha sweatshirt as well. And then the, the, the cool thing, and we probably failed to mention it at this point is there's the Gran Fondo the day after, after Strada Bianchi, which was awesome. Craig Dalton (Host) | 00:05:38 to 00:05:59 So we actually get to go on a 140 kilometer rides. A ride on the similar roads as the professionals. Yeah, it's not the full men's road course, but it's pretty close to the women's road course and we cover all the last, you know, climbs, you know, that the. Both the men's and the women's race covered. That was really cool. Rich Snodsmith (Guest) | 00:05:59 to 00:06:21 Especially after seeing them finish the day before and then going out and riding those roads, seeing where Poga crashed and then, you know, doing that last 20k of climbs is just bananas, beautiful and hard. It was pretty rewarding that ride. I can't wait to get into that details a little bit more of the event later. I did. I'm. Craig Dalton (Host) | 00:06:21 to 00:06:46 As I'm speaking, I misspoke because I have been to Europe once before around the Tour of Flanders and did the Tour of Flanders grandson do, which I noted. And in speaking to the Trek travel guides, you've got a series of awesome trips that month in Flanders of a similar vein. Right. You do have Perry Roubaix and. Or a Flanders trip. Rich Snodsmith (Guest) | 00:06:46 to 00:06:57 Yeah. You can choose the whole Holy Week, you could do both Flanders and Roubaix or you can break it into chunks and do one or the other. So it's. Yeah. If you're a pro race fan, that's a nice companion to Strat Bianca. Rich Snodsmith (Guest) | 00:06:57 to 00:07:10 The. The Flanders Roubaix ultimate weekend or ultimate week there. And then one of the highlights of the year, presumably for Trek travel is your Tour de France tours. For sure. We take over a couple hundred people there every year. Rich Snodsmith (Guest) | 00:07:11 to 00:07:19 We do usually do five or six trips through the Alps and the Pyrenees. It's. That's a pretty exciting one too, if you've never been to the Tour. For sure. Yeah. Craig Dalton (Host) | 00:07:19 to 00:07:45 Well, let's talk through the trip a little bit that we participated in because I think it'll give people a flavor. I've talked about my, my experience with track in Girona and my general love of gravel travel. But more extensively, I love traveling by bike and having these experiences because it's just, it's just so much fun. So we start off the trip, it's a pretty quick trip relative to some others because in a five day timeline. Right. Craig Dalton (Host) | 00:07:45 to 00:08:01 So we flew over. You'd Already been in Europe, but I flew over to Florence and met you the night before. And day one, we basically just get picked up by our guides and head on over to Siena, which is about an hour and a half away. Yep. And then the bikes. Craig Dalton (Host) | 00:08:01 to 00:08:21 Yeah, straight onto the bikes. And the beauty of. The beauty of this trip and all the truck travel trips is they've got bikes already set up for you, so you send your measurements and if you want to ride your own saddles or pedals, you can, you're welcome to bring those, but they'll basically get it dialed. And that. That first day, I think we went for maybe an hour and a half shakeout ride just to see how the bike. Rich Snodsmith (Guest) | 00:08:21 to 00:08:31 30 miles. Yeah, yeah. And how many people were in our group. We had 19 with us and then three guides. Okay, so is that pretty typical on these pro bike? Craig Dalton (Host) | 00:08:31 to 00:08:46 Sort of. They tend to sell out. They're pretty popular. And guests will go back and forth between the Strada Bianca or. I think quite a few of the guests or folks that were on our trip had done the ultimate Holy Week trip before with Flanders and Roubaix and some had done the tour as well. Craig Dalton (Host) | 00:08:46 to 00:09:03 Yeah. It was pretty fascinating talking to some of the men and women on our trip to learn just how many trips they had done with you guys. Yeah, it was neat to like show up and kind of already have the camaraderie of. A lot of the guests on that trip had been with Nick or Viba or Gio on previous trips. So they were. Rich Snodsmith (Guest) | 00:09:03 to 00:09:21 There was already sort of a built in fan base there. Yeah. And I suppose it's. I suppose it's the nature of this type of trip, but I felt like everybody in the crew was quite competent on the bike and there were some people who were faster than us, some people slower than us, but everybody was mostly faster. Yeah. Rich Snodsmith (Guest) | 00:09:21 to 00:09:25 There's an impressive riders on this trip. It was pretty, pretty great. Yeah. Yeah. And the. Craig Dalton (Host) | 00:09:26 to 00:09:45 And the guides were equally impressive both, you know, across the week. Just getting to know them personally, seeing their fitness. A, but B. And more importantly, they're just understanding of all the sectors and the roads that we'd be riding and their, their love of Strada Bianchi. Yeah, the knowledge and passion for the race was definitely evident. Rich Snodsmith (Guest) | 00:09:45 to 00:09:57 It was pretty cool. Yeah. So we got a shakeout ride on the Monday or, sorry, on the first day of the trip. Yeah. And then the second day we went a bit longer and kind of got our first real look at some of the. Craig Dalton (Host) | 00:09:57 to 00:10:19 The white roads. Yeah, we think it was a 50. It was a nice lead up to the Fondo because it was like a 30 mile day one, a 50 mile on day two, which was pretty challenging. It was, but not like back breaking. And then we went to the race to view the race viewing day, which was like a gentle 30 miles before the Fonda, which was kind of a nice way to structure the week. Craig Dalton (Host) | 00:10:19 to 00:10:42 Yeah. When I think when I first looked at that mileage, I'm like, gosh, I'm going all the way to Italy. I just want to ride my ass off. But as, as it came down to it between like travel fatigue, it being earlier in the year, and the punchiness of those climbs we were experiencing on day two, like that was enough in sort of those first couple days. And I felt totally satisfied. Rich Snodsmith (Guest) | 00:10:42 to 00:10:56 Yeah, you can put in if you're doing the big options every day. You get 200 miles in, in four days, plus the race viewing. So it's, it's, I think it's a really well designed trip. It's, it is compact. But it's surprising how tired you can be after doing those four days. Craig Dalton (Host) | 00:10:56 to 00:11:10 Yeah, yeah, a hundred percent. The elevation is pretty. Every day has a nice chunk of elevation gain. Yeah. And I think for, for us, like we don't have a ton of rolling hills around where we live, they said they tend to be more sustained. Craig Dalton (Host) | 00:11:10 to 00:11:28 So it definitely felt different to me. I was feeling a little underprepared that, that 50 mile day, thinking, Gosh, we've got to do 90 plus in the Gran Fondo. It's going to be a long day out there. I'm not gonna lie. I don't think I said it during the trip, but I was a little worried after the first two days. Rich Snodsmith (Guest) | 00:11:28 to 00:11:39 I was grateful for the race watching like cool down day before the Fondo. It all worked out. But yeah, yeah, yeah. So we should, I mean, we should talk through a little bit. We'll get into race day next. Craig Dalton (Host) | 00:11:39 to 00:12:05 But you know, basically every day after the ride, you just leave your bike and the team cleans it, takes care of it, puts it away. You've got really nothing to do but show up and eat and enjoy yourself in Siena. Yeah, take a nap, whatever you need. We, we stayed at a great hotel, the Hotel Athena, just right outside, like in Siena, but just outside the wall. So it was easy to walk like 10 minutes into town. Rich Snodsmith (Guest) | 00:12:06 to 00:12:24 Really, really great location. I mean, one of the best things about the Fondo day was waking up to a completely clean, like just power wash, power dried, chain lubed. It was like a brand new bike getting Ready to ride out to the start. It was pretty great. Clean bike is a fast bike, so I appreciate that. Craig Dalton (Host) | 00:12:24 to 00:12:40 And shammy time's training time. That's right. But yeah, those guys work their butts off to keep those bikes in great shape every morning when you show up. Yeah, no doubt about that one. Sort of topography. Craig Dalton (Host) | 00:12:40 to 00:12:50 Topography note. Siena is up on a hill. Yeah. And you know, that was like warm down. There's no warm down and there's no sort of. Craig Dalton (Host) | 00:12:50 to 00:13:08 In the, in the early mornings when we were rolling out, we're going downhill for 5, 10 minutes no matter what. So it was quite cool on the road out in the rollout in March, for sure. We lucked out. We, the guides every day were saying, it's not usually like this. Like it was. Rich Snodsmith (Guest) | 00:13:08 to 00:13:18 We had like mid-60s during the day, every day. And it was. Fortunately we saw almost zero rain, which was great. Would have been tough to ride those roads in the mud. A hundred percent. Craig Dalton (Host) | 00:13:18 to 00:13:38 And I think it just would have taken away from how much fun we had out on the course on the third day, which is. So we, we did ride maybe 15, 20K out to, I think sector number two on the women's and men's road course. Got to see the women come through, which is a lot of fun. Right, right on one of the. Those gravel roads. Craig Dalton (Host) | 00:13:38 to 00:13:49 Cheer them on. We had ridden that road the day before and then we went to a cafe. Totally overwhelmed. This local cafe with 23 people needing locusts. Yeah. Craig Dalton (Host) | 00:13:49 to 00:14:07 Yeah. I think ebay went in there and basically said, I will buy your entire rack of baked goods. And he just walked him outside and he's like, get the cappuccino machine going and keep them going until we say stop. Yeah, that was great. It was a nice break between the women's and the men's race. Rich Snodsmith (Guest) | 00:14:07 to 00:14:26 It was incredible to see, like the riders go through, but then you just see the apparatus of like all the, the sort of security cars, then all the team cars. And at a certain point, both of our videos, all you can see is dust. When you're on the gravel, when everybody's raging by in the team cars, it's like, there they go. And here come. Here comes the caravan, the follow caravan. Craig Dalton (Host) | 00:14:26 to 00:14:40 It's pretty cool when the safety motorcycles come by and sort of just casually brush people a little bit further to the side of the road. Get, get closer to the curb, will you? Yeah, yeah, yeah. It was interesting. I mean, we didn't. Craig Dalton (Host) | 00:14:40 to 00:14:53 We couldn't see much of the run up of the women's race, but there was Seemingly a fracture. Even at the point in which we started watching, I think there might have been a crash before the women's race. Pretty broken up outside of the main pack. Yeah, yeah. So it was cool. Craig Dalton (Host) | 00:14:53 to 00:15:21 Yeah, they were going slow enough that you could kind of really see your, your favorite athletes cruise by, which is a lot of fun. And to your point, it is always cool seeing all the support the professional athletes get in the team cars. Yeah, it was interesting to see the breakaway. You know, in the men's race you had like a two or three minute breakaway. To see them go by first and then their car, their follow cars and then seeing the, the whole peloton and like UAE on the front clearly just ready to rip it. Rich Snodsmith (Guest) | 00:15:21 to 00:15:43 It was pretty cool. Yeah, yeah, yeah. And we should mention that the, the night before with this trip, we had the opportunity, right, to meet the Lidl track team and we got to go on the, the, the tour bus, as I would call it, the, you know, the big bus that the riders hang out in before and after the race. No photos. Yeah, I was really excited to do some photos. Rich Snodsmith (Guest) | 00:15:43 to 00:15:53 Yeah. And they said no photos, no photos. And, and then we saw the, you know, the, the mechanics van with all the bikes. Mobile service course. That was incredible. Rich Snodsmith (Guest) | 00:15:53 to 00:16:01 Like. Yeah. How many bikes, wheels, chain, chain sets, tires. It's just like a. Incredible organization to get that all set up. Craig Dalton (Host) | 00:16:01 to 00:16:09 Yeah. And then it was cool meeting. We got to meet the women's team and some of the men's team members. Do you remember who we got to talk to? We talked to the whole women's team. Rich Snodsmith (Guest) | 00:16:09 to 00:16:28 They all kind of came out. We sort of had dinner that night with them in the hotel. So we got to talk to mostly Ena Tutenberg, the director, Retta Hansen, great domestique. And then Lizzie Danan was pretty, they were pretty engaging, pretty, pretty fun to see them all chatting up and answering questions from our group. And we got to met. Rich Snodsmith (Guest) | 00:16:28 to 00:16:39 It was a little bit different with the men. They kind of came and went. But we got to meet the previous year's second place finisher Tom Scoins. That was really interesting to talk to him about his race. I think you talked a bit to Quinn Simmons. Rich Snodsmith (Guest) | 00:16:40 to 00:16:53 So we got to meet like a little bit of the whole team there, which was really cool. Yeah, it was cool. And probably not giving away any secrets. Say they, they had a buffet that was separate from our meal. They had scales to weigh their food. Craig Dalton (Host) | 00:16:53 to 00:17:10 They were quite a bit more disciplined than our 19 person group. Yeah, that was, I was surprised to see that as well. I was with my back to them. So they're weighing their food, really, as I'm. As I'm shoveling my pescatarian options in. Craig Dalton (Host) | 00:17:12 to 00:17:39 Um, so then we going back to race day, we see the men in the same location, then we ride ourselves back to Siena that day. Um, and I think we were able to go back to that. Well, I know we were able to go back to the hotel and then make it into the piazza for the time that the women were going to be finishing, which was awesome. We couldn't have timed it better. Yeah, it was great to get back to the hotel, drop off the bikes, grab a quick shower, and then head over there. Rich Snodsmith (Guest) | 00:17:39 to 00:18:06 To watch the last, like, 20k and see him come into the finish line was super, super exciting. It's just such a beautiful, scenic place to finish a bike race. We'll get into. I mentioned that it's up at the top of a hill, so we'll talk about what it's like finishing there, but just you've got this square that's not that big, a great, beautiful clock tower. And the imagery is just stunning. Craig Dalton (Host) | 00:18:06 to 00:18:24 When they come around the final corner, there's people up in their apartments cheering them on from around the corner. And then you see a rider emerge or a sprint emerge to a slight downhill to the finish line. It's just an incredible scene. Yeah, it's pretty iconic. Like, if you think about, like, that finish line, compared to. Rich Snodsmith (Guest) | 00:18:24 to 00:18:44 You could compare it to, like, the finish in Roubaix on the velodrome or the finish on the Champs Elysees in France. It's a super, super different way to finish a bike race up that steep, the Santa Catarina steep climb into the compos. Just really unique. And we were able to get, I mean, super close to the. To the women's finish. Rich Snodsmith (Guest) | 00:18:44 to 00:18:51 Yeah, it was. That was sort of shocking how few people were there. It's sort of a bummer. We were there for the women's race. We're just going to say that now. Rich Snodsmith (Guest) | 00:18:51 to 00:19:16 So we were excited to be so close and to see the podium ceremony afterwards. But you got some great shots of Demi Vollering winning. And then we were standing right where they all finish, and they're all kind of, like, bottlenecked into this little corner and their whole team is surrounding them and people are congratulating them, and they all just look destroyed, and you're just like, wow, how can you get this close to such amazing athletes? But it was. It was really, really cool. Craig Dalton (Host) | 00:19:16 to 00:19:36 Yeah, super cool. And then so we watched the celebration as they got their trophy and sprayed the champagne. We're almost close enough to get hit with champagne. I feel like that was cool. And then the track team had secured a lunch spot right on the piazza in one of the restaurants with the massive flat screen tv. Craig Dalton (Host) | 00:19:36 to 00:20:02 So we were able to roll over there, joined lunch that was already in progress and watch the men's race on TV for a few hours. Yeah, that was like a really cool setup to see the women's finish go stuff our faces and, and keep track of the race while we did it and then be able to run right back outside to see the men finish in the same way. I mean it was pretty remarkable. I think we like getting kind of itchy with about 15, 20k to go. We're like, you ready? Rich Snodsmith (Guest) | 00:20:02 to 00:20:35 Let's get out there, stake out our spot along the finish line. It was awesome. You know, being in North American, we don't always get to watch these events live as they're unfolding. So just sort of feel the energy and watch on the TV obviously that the Tom Pickock Pagachar breakaway was happening and we were all, I think all eyes were on the television at the point where they've got this great shot of Tade ripping around this corner and just hitting the deck. And I didn't think he was going to get up. Craig Dalton (Host) | 00:20:35 to 00:20:47 I don't know about you. It looked, and the first time I saw it, it looked like he really wailed his head and he rolled far into the grass. Got catapulted into the grass. Yeah, yeah. I was absolutely shocked he was able to get up. Craig Dalton (Host) | 00:20:47 to 00:21:22 And then it was nice to see Tom Pickock do the gentlemanly thing and you know, he, yeah, kind of shook his head after the crash but you know, clearly just soft pedaled until today came back to him. It was, it's incredible when you're either in the restaurant or like on the square with the Jumbotrons and something like that happens and you hear the whole crowd gasp, you know, like that, that like collective gasp of a few thousand people right next to you is like pretty like wow, that just happened. Exactly. A shocking mid race events for sure. Yeah, totally. Craig Dalton (Host) | 00:21:22 to 00:21:50 And then once it was back on, like you said, I think with, with, you know, 15k today attacked maybe with 18k to go. And by 15 or 10k we were like, we gotta get out there and get on the streets and get right by the finish line again to see this. Yeah, it was incredible to see him come over the line first all battered and bloodied and he had, was so full of Adrenaline. He didn't say much until he got into the interviewing room. It's like right before he was going to go get his trophy that it kind of hurts now. Rich Snodsmith (Guest) | 00:21:50 to 00:22:15 It's like he had so much adrenaline to attack and finish the race, but as soon as the race is done, he's like, oh, I'm really scratched up. Yeah, he was totally tore up. And then the other interesting thing for me at the finish line was that, you know, not a lot of people actually finish the race, which is. I mean, as a professional, I get it. Like, you do your job, and then you and I will talk about how hard it is to get to the finish and. Craig Dalton (Host) | 00:22:15 to 00:22:25 And why, if. If you weren't required to get there, maybe you don't get there. So I think maybe only, like, 20, 25 riders finished. Does that feel right to you? That sounds about right. Rich Snodsmith (Guest) | 00:22:25 to 00:22:39 Once. Once you're out of contention, there's not a whole lot of reason to struggle through. It was. It was incredible to stand there and watch the finishes that come through that just covered in dust, sometimes dust and blood and just looking shattered. Uh, and, yeah, was a little scary. Rich Snodsmith (Guest) | 00:22:39 to 00:22:53 Thinking about what we were going to do the next morning didn't help the nerves. No. Real quick shout out to Tade. I thought it was so classy. When he was being interviewed after the finish, they're like, hey, you're the first world champion to. Rich Snodsmith (Guest) | 00:22:53 to 00:23:00 To win Strada Bianche. And he's like, no, Lada Kapeki won last year. She was the champion. I love. I love that. Rich Snodsmith (Guest) | 00:23:00 to 00:23:08 It was so great. It's just, like, such a classy guy and sort of respect for the sport and his fellow athletes. Pretty cool. Yeah. 100%. Craig Dalton (Host) | 00:23:09 to 00:23:26 Well giddy with our. Our race day experience, we then kind of went off to dinner and back to the hotel and needed to get our heads around what 140km on that course was going to look like for us in the gran fondo with 7,000 of our closest friends. Yeah. I'm not gonna lie. I was a little nervous about that start. Rich Snodsmith (Guest) | 00:23:26 to 00:23:33 Just not. Not about the. Well, okay. Maybe a little bit about the distance and the elevation, but just. Yeah. Rich Snodsmith (Guest) | 00:23:33 to 00:23:48 Do you want to talk about what that was like? Yeah. Like a starting bell go off and 7,000 people take off. I know you've done, like, SBT and Unbound, so it's probably not that different, but the scale was pretty large. Yeah. Craig Dalton (Host) | 00:23:48 to 00:24:02 Yeah. I think, you know, the guides did a really good job of one, previewing us some of the terrain we were going to be on. Yeah. They gave us a lot of confidence that the Trek van was going to be there. So we, we had multiple drop bag locations. Craig Dalton (Host) | 00:24:02 to 00:24:31 We knew they were going to be there for us, that we didn't have to go to the mass, you know, rest stop areas, which was a super luxury. So we're on the Trek Checkpoint SLR bikes with 45C gravel tires on them. So, you know, pretty robust bicycle for this kind of event. When you compare to what a lot of people were riding. I think the professionals were still on 28 or 30s and full slicks. Craig Dalton (Host) | 00:24:31 to 00:24:46 So interesting from an equipment perspective. And that'll come up, I think, in our conversation. But we get up at 6am we go down to breakfast. You and I are roommates. We go down to breakfast at like 6:01 and every single table is occupied. Craig Dalton (Host) | 00:24:46 to 00:25:02 We're sort of fighting for space. This is clearly everybody's fueling up. There's, you know, dozens and dozens and dozens of people in the hotel who are going to go on the same journey we are. I think our rollout time from the hotel was 7:00am does that sound right? That sounds right. Rich Snodsmith (Guest) | 00:25:02 to 00:25:12 Yeah. Yeah. So we, we had to go down a hill. This detail wasn't clear in my mind morning of. But we had to ride somewhere to start the event. Craig Dalton (Host) | 00:25:12 to 00:25:29 And of course, being in Siena, we had to ride downhill. And then right back then we, and then we rode back up to another part of town. And there were multiple different staging areas based on a color on your number plate. So we kind of fumbled around. Maybe there was five or five different colors out there. Craig Dalton (Host) | 00:25:29 to 00:25:41 I think we were in the, the green sector and there's. There had to have been 1500 people in our sector alone. Yeah, it was. I think it was based on distance you were doing and maybe the speed you were going to ride. I'm not sure. Craig Dalton (Host) | 00:25:41 to 00:26:10 Yeah, yeah, there could be something like if you're demonstrably a fast person, you're going to go in a different color than us. But, you know, we've been, we be in particular had mentioned, like, it's crazy town to begin with in this event. And I think in addition to 7,000 people being around you, we started with a massive downhill. Yeah, there were a lot of people going really fast. It was good advice. Rich Snodsmith (Guest) | 00:26:10 to 00:26:30 He was saying, you know, kind of keep your space and kind of stay to the right because people are going to want to pass on the left. And they were certainly doing that. So, yeah, I think we stayed together or within close proximity just to, you know, for the first. Like you said, the first Hour or so to navigate some of that. But once we hit that first section of dirt, I saw the. Rich Snodsmith (Guest) | 00:26:30 to 00:26:46 I saw the robot eyes go on, and you were gone. You're like, dirt. My comfort zone. I wasn't so comfortable with all these people flying around me. I remember at one point you and I were sort of casually riding maybe like three feet apart. Rich Snodsmith (Guest) | 00:26:46 to 00:27:07 Yeah. And someone just splits the middle. And I was like, okay, I guess we gotta ride closer if we're gonna discourage these people from dive bombing. And they were dive bombing left, right, and center, no matter what we did. Yeah, there was a lot of passing on the right, passing in weird places, and a lot of people just sinistra passing on the left. Rich Snodsmith (Guest) | 00:27:07 to 00:27:13 I'm on your left. I'm going hard. It was like. And. And my problem is I never internalized which one was right or left. Craig Dalton (Host) | 00:27:13 to 00:27:22 So I would just kind of keep it a straight line whenever possible. Hold still. Yeah. So, yeah, there's. I mean, I think blissfully in terms of the amount of mileage we needed to cover. Craig Dalton (Host) | 00:27:22 to 00:27:57 It was nice that there was, I don't know, call it 20k of riding on pavement to break things up a little bit before we hit the first dirt section. First dirt section was 2.1km long. Still pretty packed in terms of people being around, but definitely, like, I felt more personally in my comfort zone at that point. I knew that from an equipment perspective, with the 45C tires, I had a lot more control than a lot of the. My Italian compatriots who were riding 25s and 28s on their full arrow road bikes. Rich Snodsmith (Guest) | 00:27:57 to 00:28:16 There were a lot of flat tires in that first couple hours. Yeah, yeah, no doubt there was. There was some parallels with the unbound experience where it's just crazy and flat tires are happening all the time. That was the nice thing about the checkpoint. Like, the tires are, you know, a little bit bigger, but no, no one on the ride got a flat. Rich Snodsmith (Guest) | 00:28:16 to 00:28:30 And that's just really comfortable. Like in a ride like that where it's. It can be pretty challenging, both from a elevation perspective, but also just a terrain perspective, just getting bounced around a bit. It was, if I felt pretty. Pretty good at the end, surprisingly. Craig Dalton (Host) | 00:28:30 to 00:28:48 Yeah. I think for. I think for. For people who haven't done a ton of gravel riding, it was a confidence inspiring choice to set them up that way because you could go in as someone who's ridden on the road a ton and ride that gravel and not feel like the bike was all over the place. Yeah. Craig Dalton (Host) | 00:28:48 to 00:29:06 Totally sketchy. I mean, it's Totally stable under you. Yeah, I witnessed some sketchy, sketchy stuff out there with people and not nothing to do with their bikes handling talents. It was just equipment choice. They like literally could not stay on their line because of their tires being. Rich Snodsmith (Guest) | 00:29:06 to 00:29:29 So much smaller and rim brakes on some of those things. The descents, I mean there's. We talk about the climbs but like even some of the descents were, you know, somewhat challenging to navigate, especially with a group. It really kind of opened up once you made the turn to the, the longer part of the event. The, the full fondo and then it kind of really opened up for us like where there was riders but not nearly. Craig Dalton (Host) | 00:29:30 to 00:29:51 Yeah, yeah, a hundred percent. And I think it's a good, it's a good point. On the descending it definitely was. You could definitely see the people who had either just confidence warranted or unwarranted or the right bike for the situation. Yeah, because I was, you know, there were definitely stutter bumps from all the riders out there. Craig Dalton (Host) | 00:29:51 to 00:30:11 So you definitely got into situations where you were, you were getting a lot of feedback from the trail. Yeah, it's amazing to have ridden some of those roads in the first couple of days. I think they actually go through and they grade it before the race. Like they try to kind of smooth it out a little bit. But after, you know, two races go through with all the cars and all the riders, the conditions have changed in one day pretty significantly. Rich Snodsmith (Guest) | 00:30:11 to 00:30:23 It was pretty interesting. Yeah. Yeah. In total there's 10 different gravel sectors in this event over the 140km. I think there's 50km of gravel riding. Craig Dalton (Host) | 00:30:23 to 00:30:43 So it was a nice mix of. Felt like more in a good way. Yeah, for me, for me I was just like, I was way more comfortable on the. Not way more comfortable, but I was having way more fun. Yeah, I think you alluded to like after the, after the two, first two gravel sections I would just hit one and be like, okay, it's on. Craig Dalton (Host) | 00:30:43 to 00:31:07 And I was having, I was just having a blast. And yeah, some of these climbs, I mean they were 15, 18% grade, both up and down and a lot of. Them are in the last 20k. Yeah, that's for sure. I remember one, one sector I was just kind of talking to myself and having fun because most everybody speaks Italian and I didn't. Craig Dalton (Host) | 00:31:07 to 00:31:35 So I remember at one point a writer just closed the door on the left hand side to another rider and I, I sort of jokingly said, but fairly loud, I guess that door is closed. And it turned out the guy was from the UK and He was just dying laughing because I think he was having the same experience with me. Like, nothing I said really landed with anybody. So it's hard to kind of. You just sort of make noise to make yourself aware and obviously ride as safely as possible. Rich Snodsmith (Guest) | 00:31:35 to 00:31:55 Yeah, it was, it was a super, like, challenging experience, but it was like. I don't know if you felt the same as super rewarding, especially like getting through that last 20k and hitting, you know, the Toll Fe climb, getting up the Santa Catarina, like, those are. Those are steep climbs. I don't talk about that experience that you had coming up. A couple of those. Craig Dalton (Host) | 00:31:55 to 00:32:19 Yeah, for sure. I mean, those were later in the day. And we're talking 10 kilometer long sectors at this point, which was cool because the earlier ones were shorter, you know, as I mentioned, like 4k, 5k. So to get on the longer ones and then some of the. You were just looking at these beautiful gravel roads going through the Tuscan hillsides. Craig Dalton (Host) | 00:32:19 to 00:32:34 Yeah, it was super cool. And we, we sort of hadn't mentioned in the previous days we'd seen castles and old brick towns and, like, we definitely had this. It was, it was a beautiful ride. Yeah, yeah, yeah. Even when you're suffering, at least you got something to look at. Rich Snodsmith (Guest) | 00:32:35 to 00:32:45 That's pretty. Exactly. And I didn't know enough about the route. Like, I didn't agonize over it. Like, you know, I might have done unbound to try to figure out, like, how am I going to survive this thing? Craig Dalton (Host) | 00:32:45 to 00:33:06 It was kind of more by the seat of our pants. And that, that one long climb up. I think it's the Tofe pass where we met Gio in the van. Like, that was more than I had expected because it was like, just felt like a long gravel grind. And it was interesting just experiencing that and seeing the fans on the side of the road encouraging you. Craig Dalton (Host) | 00:33:06 to 00:33:21 And then you, you kind of crest out on the ridge line back onto the pavement. Yeah. And the van's there and you're just. Like, oh, great, thank goodness, just where you're supposed to be. And you could look back watching everybody coming up the hill. Craig Dalton (Host) | 00:33:21 to 00:33:33 And it was so funny. So you, you hadn't arrived yet. We had gotten separated for a bit, and an Irish rider comes up with two friends. And he. And he's like, hey, do you guys have any tape? Craig Dalton (Host) | 00:33:33 to 00:33:44 Oh, yeah, yeah. Maybe you were there. Gio's like, well, what do you need tape for? And he's like, my, my look pedal. The entire back end of the pedal has fallen off. Craig Dalton (Host) | 00:33:44 to 00:33:54 So basically he's got Zero purchase. Yeah. And he's like, my friends are tired of pushing me up these hills. Do you have any tape? And Gio's like, don't be ridiculous. Craig Dalton (Host) | 00:33:54 to 00:34:06 Like, tape's not gonna do anything. How about breaking away? Yeah. How about we give you a set of pedals, a set of cleats, you just return them. Back in Siena, we're all going to the same place. Rich Snodsmith (Guest) | 00:34:06 to 00:34:12 Yeah. Yeah. Such a nice gesture. The guy sat there, put his cleats on, then ended up finishing the race. That was cool. Rich Snodsmith (Guest) | 00:34:12 to 00:34:34 Or the ride. Yeah. That's super cool. Gio also mentioned that Quinn Simmons, the professional rider from Lidl Trek, he had flatted out of the race the day before. And it turns out he showed up at the Trek van because he was riding the Gran Fondo with his mom and dad, and he had yet another flat, and Geo gave him a tube to kick him down the road. Rich Snodsmith (Guest) | 00:34:35 to 00:34:51 Mobile bike shop. Yeah. Gotta love it. And that. Once we got on that ridgeline, it was awesome because we did have a substantial amount of road riding ahead of us for a while, which I'm sure I could speak for both of us was a bit of a relief to just be able to cruise. Craig Dalton (Host) | 00:34:51 to 00:35:00 It was a lot of downhilling at that point. We got into some good groups, and we were just. Just kind of motoring and putting some kilometers under our belt. And you can start to see the city. So you. Rich Snodsmith (Guest) | 00:35:00 to 00:35:12 You got your sight line for your finish. Yeah, it's pretty cool. And then I think we were in good spirits. We rolled up with a couple of our. Our trip mates along the way, which was fun to kind of ride with those guys. Craig Dalton (Host) | 00:35:12 to 00:35:17 Roll up. Patrick and Perry. Exactly. Good guys. Very strong. Craig Dalton (Host) | 00:35:17 to 00:35:23 Yeah. Roll up to that van. And we're like. They're like, great. You know, great you guys are here. Craig Dalton (Host) | 00:35:23 to 00:35:34 Let's get you situated. What do you need? Let's get you some more food, et cetera. And then it kind of dawned on, I think, both of us that we knew how much elevation we were needing to have done. I think It's. Craig Dalton (Host) | 00:35:34 to 00:35:45 Was it 7,000ft over the course of the day? Yeah. And we hadn't yet hit 5.5,000ft of. Climbing, and there wasn't much longer to go. Yeah, I'm like, there's a. Craig Dalton (Host) | 00:35:45 to 00:36:07 There's a big disconnect here. I got a big problem because it seems like we don't have a lot of mileage, and we've got a lot of vertical feet to cover. So that was a little bit of a heady moment, but it was nice to like, have sort of had a reset, get some food, get a little more warm clothes on if we needed it, and then head off on those last sectors. It's like, yeah. That's why I knew I could make it. Rich Snodsmith (Guest) | 00:36:07 to 00:36:15 I knew it was going to be hard, but I was like, okay, I'm just going to kind of strap in. Let's go. Yeah. Yeah, we had that. I think both of us misunderstood. Craig Dalton (Host) | 00:36:16 to 00:36:41 We had asked about this steep climb we had ridden two days before and how far up it was, and I think they were thinking about the dirt sector, and we were talking about this vicious road, and it was right after the rest stop. Yeah, it's right after the rest stop. Like, oh, there it is. It's right here. And this was like the type of climb, even fresh, you sort of think about doing the paper boy weave back and forth on the course. Rich Snodsmith (Guest) | 00:36:41 to 00:36:50 When you. You can see it from a half mile away, you're like, oh, no. Is that where we're going? Yeah. And then a couple more tough gravel climbs after that point. Rich Snodsmith (Guest) | 00:36:50 to 00:36:55 Yeah. Then we got into. Really. Yeah, it was. It was. Rich Snodsmith (Guest) | 00:36:55 to 00:37:05 Yeah. And it's funny, I mean, that very much felt like, to me, like the. The end of a big gravel event. Where, you know, you're like almost single tracky. Like, when you get up to the ridge, there was kind of. Craig Dalton (Host) | 00:37:05 to 00:37:24 Yeah. Switch back, little single track, kind of super cool. I got some good pictures of you and Perry coming up there, and. And then we kind of. We get into some small towns and starts feeling like we're getting close to Siena because we'd ridden back into Siena a few times, cruising, riding with Patrick and a few other guys. Craig Dalton (Host) | 00:37:24 to 00:37:42 And then we hit the climb into Siena, and. Holy God. I mean, this thing is, I don't know, maybe 16, 17% at the end. You kind of climb up the pavement just to soften your legs up a little bit. You go through one of the gates of Siena, one of the. Craig Dalton (Host) | 00:37:42 to 00:38:13 From the wall of Siena, and then you. These big cobbles, and you're riding up this chute that you just see probably a quarter mile up ahead of you, and there's fans on the side of the road, there's riders struggling to get up. And it's just this epic scene that you have seen now from watching the pro bike race. You'd seen the riders go up it. And I just remember feeling like just very part of the cycling community and cycling world in Siena at that moment. Rich Snodsmith (Guest) | 00:38:13 to 00:38:26 Yeah, it was fun. There are a lot of friends and family for tons of those riders out there. So they Were still cheering people on late in the day. So it kind of felt like you were like wrapping up your own personal strada bianchi race. A lot of people shouting at you to keep, keep pushing. Rich Snodsmith (Guest) | 00:38:26 to 00:38:41 It was really fun to kind of come into the city like that. I had a little bit of a break in my story because I kind of crusted that climb. And then we came to an intersection and there was riders going both ways. And I took a left and I'm. And then I. Craig Dalton (Host) | 00:38:41 to 00:38:48 I'm riding and like, this doesn't feel right. And I. I asked some riders, I'm like, is this the way to the finish? And they're. They were. Craig Dalton (Host) | 00:38:48 to 00:38:57 It was English as a second language. They're like, no, this is the pasta party. I didn't hear, Jesus. Oh, Jesus. I went the wrong way. Craig Dalton (Host) | 00:38:57 to 00:39:17 So I turned around and then rolled around the corner. And then you roll into the piazza. You got this, you know, the big clock tower. You go across the same finish line as the pros that we watched before. Just super cool conclusion to an amazing day out there. Rich Snodsmith (Guest) | 00:39:18 to 00:39:25 And you get your metal, your finisher metal. Got my meter. Yeah, exactly. The 10 years of the Gran Fondo. Yeah, that was pretty. Rich Snodsmith (Guest) | 00:39:25 to 00:39:33 That was a pretty nicely designed metal. I didn't realize it was the 10th anniversary. That was pretty cool. Yeah, yeah, yeah. And then I think everybody. Craig Dalton (Host) | 00:39:33 to 00:39:47 Everybody on the team finished. Yeah, on our crew, we had some doing the. The medium length one, some doing the long one, which we did. I think everybody, at minimum has some great stories to tell their friends when they went home. Yeah, it was. Rich Snodsmith (Guest) | 00:39:47 to 00:40:08 It was a big day, but it was definitely worth it. I think everybody. I think no one really said anything the night before, but I think a few people were a little bit nervous about it, but everybody was, like, super just stoked to arrive in the compo after the ride and just be like, that was amazing. Especially after watching the race the day before. Yeah, a hundred percent. Craig Dalton (Host) | 00:40:08 to 00:40:19 Yeah. In hindsight, like, it was. It was a week that was packed with. Packed with things to do. There was a nice progression of the mileage. Craig Dalton (Host) | 00:40:19 to 00:40:34 We didn't overcook my grits prior to the event, so I gave myself the best chance of having a good day out there. Yeah, it was hard and intimidating, which I loved. Right. But totally doable and. And certainly well supported along the way. Craig Dalton (Host) | 00:40:34 to 00:40:49 Whether it was from the. The Gran Fondo organizers or Trek's additional support level. Like, it just felt like a great accomplishment and felt it couldn't be more satisfied with my trip to Italy. Yeah, I'm Glad to hear it. It was great to have you there. Rich Snodsmith (Guest) | 00:40:49 to 00:41:06 It was 30 years in the making, so, yeah, it wouldn't have been nearly as fun without you there, so. Exactly. Well, it was fun reminiscing a bit, as I'm sure we'll continue to do over the years. It's such a monumental trip we had. And thanks for coming on. Craig Dalton (Host) | 00:41:06 to 00:41:42 Thanks for everything you guys do at Trek Travel, for sure. I think you're the third Trek travel person we've had over here. I've appreciated, as I've advocated to the audience, like, Trek's put a lot of energy into gravel tourism and gravel travel, and it's a great way to go see some of these communities you've read about. And particularly in the. For me, the European trips, just to experience the culture and have the guides with local knowledge has always been this, like, additional bit of je ne sais quoi about what that European experience is like. Rich Snodsmith (Guest) | 00:41:42 to 00:41:52 Yeah, there's a lot of great gravel over there. Yeah. Check us out, travel.com a good pitch. Lots of good trips in the States and in Europe, so. Yeah, exactly. Craig Dalton (Host) | 00:41:52 to 00:42:03 And if you're interested in Strada Bianca, it is a trip that sells out. It's obviously in March every year. I think you can already sort of reserve a spot on Trek Travels website. It's getting close. Yeah. Rich Snodsmith (Guest) | 00:42:03 to 00:42:12 You can sort of put yourself on a wait list. Yeah. And there's still. I don't know if there's still room in the Holy Week trips to Flanders and Roubaix. Okay. Rich Snodsmith (Guest) | 00:42:12 to 00:42:19 That one goes fast. Like, we're pretty close to sold out for that one. You got to get in early. And same with the Tour. It's pretty well booked. Rich Snodsmith (Guest) | 00:42:19 to 00:42:42 Even the Tour de Familes, the Women's Tour de France, is nearly sold out for this year, which is really exciting. Amazing. And I can't wait for you to have some gravel race trips in the future as well. I think it would be a fun way of doing some of these events. People who aren't necessarily racing but want to go to somewhere like SBT or to Unbound or. Craig Dalton (Host) | 00:42:42 to 00:42:53 I know you already have a trip to Bentonville, but it is kind of an interesting idea. I think you guys should play around with, connect the two. Yeah. Yeah. What would it be like to bring a group of people who just want to experience that. Craig Dalton (Host) | 00:42:53 to 00:43:04 That area in a deeper way and have a little bit of extra support in some of these milestone gravel events? Yeah, for sure. I think Unbound would be an interesting one, for sure. Yeah. Cool. Craig Dalton (Host) | 00:43:04 to 00:43:15 All right, well, I will let you go. Hopefully I even see you this weekend and we can do some riding and reminisce some more. Yeah. See you up in up in Marin. Sounds good. Rich Snodsmith (Guest) | 00:43:15 to 00:43:31 Take care, Craig. Good to see you. That's going to do it for this week's edition of the Gravel Ride Podcast. Big thanks to Rich for coming on the show. And a big thanks to Trek Travel for all the great gravel cycling experiences they offer around the world. Craig Dalton (Host) | 00:43:31 to 00:44:13 Top notch organization that's dedicating a lot of time and energy into the gravel world. So if you're a fan of professional bike racing and want to have an experience like I did at Stradabianca, go check them out@trektravel.com obviously they've got the other spring classics and the Tour de France, both men and women, as options for you, but also a bunch of fantastic gravel trips to Bentonville, to Switzerland, to Vermont, to Girona, all over the world. So again, go hit them up@trektravel.com and let them know that the Gravel Ride podcast sent you. Until next time, here's to finding some dirt under your wheels. Craig Dalton (Host) | 00:44:27 to 00:44:27 SA.  

Ryan Atkinson has continued his travels and brings us the latest in how brands, suppliers, and merchants in bicycle retail are feeling during some uncertain times. There are bright spots and some optimism, particularly among retailers. Themes from industry eventsBicycle Leadership Conference (suppliers)NBDA Retailer Summit (both) - join the Midwest event in Bentonville in MayCABDA West (both)Uncertainty among suppliers, optimism with dealersTariff confusion and frustrationThrottle electric bikesUsed and pre-ownedTap into health/beauty, active lifestyle, prioritize healthProfitabilityEcommerceMarch online sales performanceUS sales +9% and orders +7%CA sales -18% and orders -32% (sporting goods generally -6.9%)Dollar growth was fueled by road and mountain bikes, plus the surprise performance of comfort and commuter bikes. Electric bikes had a surprising slump.CA non-essential discretionary down, calls from concerned clientsUS consumers getting ahead of tariffsCyclingnews article on DeMinimis (Ryan's rant)Bummed how they characterized Bob Margevicius' testimonyBob is a VP for SpecializedHe's an exceptional representative for our industry on trade issuesNobody knows EU, Asian, and US manufacturing/trade as wellTireless contributor and just awarded PFB lifetime achievement awardAuthor conflated legitimate tariff frustration with DeMinimisDeMinimus exemption increased to $800 in 2016PFB has lobbied for change sinceReason for so much cheap product disrupting IBD marketCheap D2C electric bikes, cheap helmets and lights on Temu, etcUnsafe for consumers, erodes value proposition for retailers, takes away high margin retail salesI want to encourage listeners not to spread click bait rumors just because they think the headline gets attentionBe sure to email your questions to podcast@workstand.com. We read all emails sent and we look forward to hearing from you.If you're a Workstand client with questions about your subscription, email support@workstand.com or call 303-527-0676 x 1. If you are not currently a Workstand client with questions about how our programs work, email info@workstand.com.Find Us on LinkedInRyan Atkinson, President + Co-OwnerSuzie Livingston, Marketing + CommunicationsMark Still, Business DevelopmentWe also publish Around the Workstand on our YouTube channel if you'd like to watch while you listen. Here is our Around the Workstand playlist.If you have any questions about the topics discussed in this episode of Around the Workstand or if you have ideas for new topics we can cover, schedule a time to meet with Mark Still here or email mark.s@works...

Billy Tipps is a CMAA and he's the District AD for Bentonville, Arkansas School District. Billy shares his journey in Education Based Athletics along with some Best Practices on this episode of The Educational AD Podcast!

Join Visit Bentonville as we share expert local insights on how to make the most of your time in Bentonville, Arkansas! Whether you're a first-time visitor or a frequent traveler to the MTB Capital of the World, this episode is packed with insider tips on top attractions, outdoor adventures, and must-visit spots around town.From biking downtown and exploring world-class trails to discovering hidden gems and indulging in unforgettable dining experiences, we'll help you plan an itinerary that showcases the very best of Bentonville. Get ready to experience the town like a local and uncover what makes it a top destination for outdoor enthusiasts, art lovers, and foodies alike!A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.

A culinary revelation has arrived in Bentonville, and the B-Team couldn't wait to sink their teeth into it. Meet Jason, owner of Goodcents Subs, who's brought this Kansas City-born sandwich shop to Northwest Arkansas just five days before joining us in the studio—complete with an impressive spread that left our hosts speechless (and stuffed).The magic starts with the bread—pillowy soft and baked fresh daily in three varieties. The Garlic Pepper bread quickly emerged as a favorite, delivering bold flavor without needing additional toppings. Even our most critical hosts—those with East Coast Italian roots who typically dress their sandwiches with every condiment available—were astounded by how delicious these subs tasted completely unadorned.But Goodcents isn't just another sandwich shop. Their pasta offerings—Buffalo Chicken, Chicken Alfredo, and Meatball—became instant showstoppers at just $7.99 per generous portion. "I was not expecting that," admitted Josh, our resident Italian meatball expert, as he went back for seconds.What truly distinguishes Goodcents from its competitors is its remarkable value. Signature 16-inch subs start at just $13.49, with classic options even more affordable. Their catering options, including boxed lunches and party platters of 4-inch sandwiches, make feeding a crowd both easy and economical.Located at 2508 Walton Boulevard (next to Love's Donuts), Goodcents represents Jason's passion project after previously opening a popular breakfast restaurant in Bentonville. With 14 employees already on staff and plans to expand to Bella Vista, Pea Ridge, and Rogers, this sandwich sensation is just getting started.Ready to try it yourself? Mention the B-Team Podcast when you visit Goodcents Subs for 10% off your order! After tasting everything from their Italian sub to their meatball pasta, we're confident you'll become regulars just like we plan to be.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at BV65 talking to Executive Chef Scott Redington, but before we get to Scott?!?! Food News!! Brightwater & Bentonville hosted the World Food Championships. You'll hear from the winner and others. Core Brewing is re-opening their tasting room today. Crisis Brewing is at a crisis point for room. Hear their expansion plans. You can help the Prelude Breakfast Bar Spring Kitchen Company opened over the weekend The Larder is open at The Ledger Homegrown at the 8th Street Market has announced a grand opening date Onyx has opened 2 new coffee shops at the Walmart campus, and one is open to the public! BV65 Executive Chef Scott Redington got into the food business as a suggestion from a family member. He started cooking on the line at a restaurant in his hometown of Salt Lake City. He had a boss tell him once that he wasn't going to make it in this business... Good thing he's stubborn because that's why here in Northwest Arkansas all these years later. He's been up and down the western half of the US, but has been in Bella Vista now for a while as the Executive Chef for the restaurants under the Bella Vista POA, who's newest property is the BBQ restaurant known as BV65.. He's newer to BBQ, but his pitmaster Flavio Valverde isn't, and they've come up with a delicious menu (especially those smoked pork belly tacos). Listen and watch wherever you get your podcasts!

Brayden Johnson landed his dream situation in 2024  when he signed a contract with a factory team. As a third-year U23 rider, it was a crucial opportunity on his way to the elite field. He had already shown his potential, winning National Champs and podiuming at World Cups. Soon after moving to Italy for the new team, however, Brayden started to notice some red flags. Before the end of the season, he was blacklisted from the team shortly before organization collapsed altogether. This year is his final year as a U23 and he's taking it on as a privateer. He has a lot on the line. The opportunities for U23s to continue racing in the elite field are few and far between, but by accepting the odds and preparing himself for any outcome, Brayden has found the freedom to go all-in. Payson sat down with him in Bentonville this week to talk about the coming season, when he realized that things had gone too far with his previous team, his long-time friendship with Riley Amos, and how he's taking things into his own hands this season. Instagram: @theadventurestacheYouTube: Payson McElveen

We revisit the Battle of Bentonville in this episode we recorded live at GettysGear in Gettysburg, PA as part of their reeanctor appreciation weekend! At the end, we also discuss our experience in being able to attend the reenactment for the 160th anniversary of the Battle of Bentonville. Huge thanks to the amazing people at GettysGear for inviting us to speak as well as for hosting the event!

Send us a textFind Josh on Instagram or Twitter.Presented by:Spoke Hollow Outdoors - find them on Instagram or Facebook.For more great BunkHaus content, check out:BunkHausPodcast.com | Youtube | Instagram

Spring is one of the best times to experience Bentonville's vibrant arts and outdoor scene! In this episode, we're joined by an expert from Crystal Bridges Museum of American Art and The Momentary to talk about the ultimate ways to enjoy the season—from art-filled nature trails to live music performances, seasonal exhibits like "KAWS:FAMILY," and immersive experiences. Whether you're a local or planning a visit, this is your guide to making the most of spring in Bentonville!

In this inspiring episode of PowerWomen Podcast, hosts Claire Brown and Gayatri Agnew sit down with Bea Apple, co-owner of Hillfolk in Bentonville, Arkansas. Bea shares her journey from engineer to restaurant owner to co-creating Hillfolk, a vibrant makerspace and retail store dedicated to crafting, community, and connection. She opens up about overcoming challenges, building resilience, and the power of creativity to transform lives. Tune in for a heartfelt conversation on entrepreneurship, empowerment, and the magic of making!     HILLFOLK WEBSITE:  https://hillfolk.com/     POWERWOMEN LINKS:     WEBSITE: https://thepowerwomen.org/     LR FACEBOOK GROUP: https://www.facebook.com/groups/1807102609586780     NWA FACEBOOK GROUP: https://www.facebook.com/groups/www.thepowerwomen.org     INSTAGRAM: https://www.instagram.com/powerw.o.m.e.n     YOUTUBE: https://www.youtube.com/@PowerWomenPodcast     Podcast Produced by clantoncreative.com

Hi!! Today I'm joined by a repeat guest, and an amazing photographer and human being - Miles Witt Boyer. Tune in as we chat about all things building genuine brand relationships. We dive into how to spot authentic partnerships, why in-person networking is more valuable than ever, and how to make real connections with brands that align with your values. Meet Miles Miles Witt Boyer is a Bentonville, Arkansas based wedding photographer with an absolute love for the authentic. He's a big believer in the art behind what we do, chasing unique light and composition with a cinematic style woven into the stories of his images. Miles is a total people person, loves working along side brands as an ambassador for companies like Fujifilm, Imagen, Oberweth, and Moment and has a huge passion for education and encouraging photographers to be successful and brave with their work.   Connect with Miles: Website : www.mileswittboyer.com Instagram : instagram.com/mileswittboyer Imagen : https://imagen-ai.com/homepage-lp/?ref=mileswittboyer Pictime : https://mileswittboyer.pic-time.com/referral Pixellu Code :  mileswittboyer Honeybook : https://share.honeybook.com/mileswittboyer Moment Camera Store : https://partner.shopmoment.com/c/3073164/770347/11129 Abide Presets : https://www.gpresets.com/product/abidepresets/ Holdfast Gear code : mileswittboyer   Connect with Me: Subscribe to our emails for updates on all things Summer School! SUBSCRIBE HERE Show Notes: the-summerschool.com Instagram: @summergrace.photo  @the_summerschool   Shop My Products: Become a Member of Summer School My Summer Grace x G-Presets (discount code: SUMMERSCHOOL) My Pricing Guide    

In this episode of the Arkansas Inc. Podcast, Walmart Executive Vice President for Corporate Affairs and Corporate Real Estate Dan Bartlett discusses Walmart's mission, its New Home Office in Bentonville, and doing business in Arkansas.

In this week's episode of the Flavors of Northwest Arkansas, we're in Rogers at Heirloom at the 1907 talking with Co-owner and Chef Jason Paul, but before we get to him?!?! (*FOOD NEWS!!*) We are anniversary-heavy this week! Happy 75 years to Maxine's in Fayetteville! Happy 54 years to Patrick's Hamburgers in Springdale! Happy 29 years to Susan's Restaurant in Springdale! Happy 8th to the Odd Soul, while enjoying a beard trim with Jeffro! Update on Apt. 7 in Fayetteville. Spice & Tea Exchange Opens in Bentonville Mezzaluna Pastaria gets BIG designation Homegrown in opening in Bentonville soon! A few CSA Shares still available at Cobblestone Farms. Thai Spice opens in Springdale. Get your Waffle Hut breakfast in a new spot in Rogers! Stoic Brews opens to serve gluten-free beer in NWA! Heirloom at the 1907 is a reservation-only tasting menu restaurant in the Onyx building in downtown Rogers. We talked to co-owner and Executive Chef Jason Paul, who along with his partner Danielle, have built something unique to our area. If you've not been, you're just not quick enough. Let's just say this- if Taylor Swift were playing the AMP, you might have an easier time getting a ticket. BUT! Chef Jason has a tip for you on that front. They don't seat many, and if you get a reservation, the seat is yours for the night. Though it's a tasting menu, it has many courses- sometimes up to 10! Chef Jason is from Arizona, and got his first kitchen experience in a restaurant when he was 14, and it was all because of a book signing. It's a great story... The kitchen where he worked at that age? It just so happened to be in the nicest restaurant in the Phoenix area... He'll explain. And what's it like to work in a Vegas kitchen under the age of 21? Jason's got the deets. Finally, how did he end up in Northwest Arkansas? The way MANY people do. We talk to Chef Jason Paul from Heirloom at the 1907, next here on the Flavors of Northwest Arkansas!

When we sat down with Jeff Clapper, President and CEO of 8th & Walton, we knew we'd get insights on supplier training – but our conversation revealed something much more profound about the evolving retail landscape.From its origins teaching suppliers about Walmart's culture and systems to today's comprehensive support services, 8th & Walton has witnessed and adapted to dramatic shifts in what suppliers need to succeed. Jeff shares how the organization now balances urgent operational training with strategic education that prevents problems before they occur.The transition from legacy data systems like DSS to new platforms like Scintilla represents both challenge and opportunity. While these systems offer unprecedented visibility into consumer behavior, they demand constant learning from suppliers who can't afford to fall behind. As Jeff aptly describes, success requires being an "aggressive student" of retail – recognizing that yesterday's expertise quickly becomes obsolete in this fast-moving environment.Jeff shares about 8th Walton's journey to becoming a certified B Corporation, demonstrating that business growth and positive impact aren't mutually exclusive. Jeff's perspective on "scaling values" rather than just scaling revenue offers a refreshing counterpoint to traditional retail metrics. This philosophy aligns perfectly with the emerging trend of consumers preferring brands that demonstrate ethical practices and sustainability.The conversation culminates with Jeff's preview of the upcoming "Consumer Impact" event in Bentonville, bringing together impact-minded brands to share best practices in sustainable retail. It's a tangible example of how the supplier community is evolving beyond transactions to create meaningful change.Whether you're a seasoned Walmart supplier or just beginning your retail journey, this episode offers valuable perspective on navigating today's complex retail environment while building a business that makes a positive difference.

Episode 210 fights the battles of Averasboro and Bentonville. https://cwweeklypod.wixsite.com/my-site*Mobile capability through the app Spaces by Wix. Patreon: https://www.patreon.com/CWweeklypod

Derrick S. Brown, operations manager at Bentonville Battlefield State Historic Site

Derrick S. Brown, operations manager at Bentonville Battlefield State Historic Site

Serving in Special Forces isn't supposed to be easy. In fact, becoming a Green Beret is rewarding because it's supposed to be hard. If it was easy, anyone could do it; but not everyone can, or should, be considered elite. Retired Sergeant Major John McPhee is one of America's most distinguished and experienced Special Operators. For decades he led America's most lethal units in the Army's elite Delta Force. The self proclaimed Sheriff of Baghdad, John tells it like it is and leaves nothing up to interpretation.The Jedburgh Podcast, the Jedburgh Media Channel and the Green Beret Foundation are proud to announce our partnership with the University of Health and Performance outside of Bentonville, Arkansas. UHP is dedicated to building the world's most elite fitness and nutrition entrepreneurs out of our Veterans. To kick off our partnership, John and Host Fran Racioppi climbed into the back of an armored Humvee to reminisce about the impact of the wars in Iraq and Afghanistan, what America did right, what we did wrong, and why the counter-terrorism battle is far from over. John also shares his thoughts on the Army today, how to fix recruiting, the Israeli pager war, and why we must never forget that a Special Operator's job is to close with and destroy the enemy.Watch, listen or read our conversation from a vehicle many of us spent too much time in. Don't miss our full Veterans Day coverage from UHP. Follow the Jedburgh Podcast and the Green Beret Foundation on social media. Listen on your favorite podcast platform, read on our website, and watch the full video version on YouTube as we show why America must continue to lead from the front, no matter the challenge.HIGHLIGHTS0:00 Introduction1:50 Welcome to UHP2:39 Rangers to Green Beret4:00 Special Forces in the 90s5:57 How 9/11 changed Special Forces10:16 Legacy of Afghanistan13:12 Sheriff of Baghdad15:35 Disbanding the Iraqi government18:20 The difference in Syria19:42 Israel-Iran Pager War25:30 Army Recruiting Challenges27:05 Is the Army woke?29:55 Next generation of NCOs32:35 The PTSD debate37:18 Wear yourself out everydayQUOTESWe had no bullets. No money to go train. The Army didn't have a budget. The 90s Special Forces sucked.”“This is where nations go to die. What did we think was going to happen?”“You can't do that. You can't just get rid of the whole army like that.”“We had enough money to buy where Saddam was without ever firing a shot.”“Syria can never be tamed and it will always be a problem for us.”“War is only a failure of politicians and politics.”“We didn't have an Army before WWII. We fielded 6 million men quick. When America gets pissed off, you're done.”“The Army needs to do two things only. Kill the bad guys and break their shit.” “I would tell anybody to try to be the smartest guy in the room because generally the smartest guy in the room is going to be the best Commando.”“I personally don't believe in PTSD. You get stuck in the same chapter of your book.”“Every human being should be taking an hour to two hours a day on themselves.”The Jedburgh Podcast and the Jedburgh Media Channel are an official program of The Green Beret Foundation.The opinions presented on the The Jedburgh Podcast and the Jedburgh Media Channel are the opinions of my guests and myself. They do not necessarily reflect the opinions of the Green Beret Foundation and the Green Beret Foundation assumes no liability for their accuracy, nor does Green Beret Foundation endorse any political candidate or any political party.