Podcasts about black angus

In today's episode, I chat with IFBB Pro Brittany Schrempp, a mom, stepmom, wife, business owner, and former 3x All-American middle-distance runner from small-town Nebraska. She began competing in 2020 and earned her Pro card at the 2024 Nationals.   She and her husband, Cameron, run TUF, an online coaching business specializing in everything from functional health and weight loss to youth athletic performance. Outside of coaching, their family stays busy raising Black Angus cattle and miniature dachshunds—yes, really!   We dive into how Brittany balances her busy life as a mom, coach, and athlete, managing an autoimmune condition, finding identity outside of motherhood, and knowing when to pull back to prioritize health.   TOPICS COVERED -Mom & farm life in full swing -Running a business and coaching with her husband -Managing an autoimmune disorder as an athlete -Functional health practices in real life -Expediting for the Midwest NPC -Navigating mom guilt & explaining competing to kids -Finding your identity beyond the role of “mom”   CONNECT WITH CELESTE: Website: http://www.celestial.fit Instagram: https://www.instagram.com/celestial_fit/ All Links: http://www.celestial.fit/links.html   CONNECT WITH BRITTANY: Instagram: https://www.instagram.com/bschrempp_ifbbpro/ Website: www.tuftraining.com   TIME STAMPS 1:00 introduction 5:52 strategies to balance a busy life 14:06 explaining competing to kids 16:29 dealing with mom guilt 26:30 balancing all of the things 35:48 simple fitness tips 39:20 dealing with an autoimmune disease  46:20 thoughts about Fit Model division 52:25 getting pushback in a small town 58:04 advice for competitors   CLICK HERE TO SIGN UP FOR THE FREE FOOD RELATIONSHIP COACHING SERIES   CLICK HERE TO SIGN UP FOR THE FREE POST SHOW BLUES COACHING SERIES   LEARN MORE AND APPLY FOR MY 5 WEEK FOOD RELATIONSHIP HEALING & DISCOVERY COACHING PROGRAM   FOR OTHER FREE RESOURCES, LIVE EVENTS, AND WAYS TO WORK WITH CELESTE CLICK HERE

It's The Ranch It Up Radio Show! Join me Jeff Tigger Erhardt, Rebecca Wanner AKA BEC and my crew as we hear how Angus, Red Angus, Smokey and Buff colored calves all can receive the same premium.  Plus news, markets and a whole lot of the cow stuff that you will only get on this all new episode of The Ranch It Up Radio Show.  Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel.   Season 5, EPISODE 231 Sustainable Beef: A Processing Plant Where Color Doesn't Matter New Beef Processing Plant With Competitive Fed Cattle Grid Premiums The Red Angus Association of America (RAAA) recently showcased an innovative fed cattle grid pricing system at the NCBA Trade Show. This system, adopted by Sustainable Beef LLC, is set to transform the industry by offering competitive premiums for upper two-thirds Choice carcasses, regardless of hide color. Angus, Red Angus & Charolais Cross Cattle Receive Same Premium Tom Brink, RAAA CEO, announced that Sustainable Beef LLC, opening in April 2025 in North Platte, Nebraska, will implement a color-blind grid system, equally rewarding Red Angus, Black Angus, and smoky cattle. “This system levels the feeder calf market, allowing feedlots to confidently invest in Red Angus and black-hided cattle, knowing both will qualify for top premiums,” Brink said. Kelly Smith, RAAA Director of Commercial Marketing, emphasized RAAA's efforts to connect Red Angus producers with feedlots through its feeder cattle network. He highlighted that FCCP-tagged cattle will meet the Angus label's genetic verification standards, ensuring seamless access to premium marketing opportunities. Mark Nelson, Sustainable Beef's Director of Cattle Procurement, reinforced the company's commitment to sustainability and producer profitability. Sustainable Beef will provide an exceptional work environment and favor moderate carcass sizes, which naturally benefits Red Angus genetics. The RAAA-Sustainable Beef collaboration represents a significant step forward in ensuring equitable market opportunities for all quality cattle. This initiative will drive profitability for producers while delivering high-quality beef to consumers. For more details, visit RedAngus.org. Cattle Industry News JBS Sees Strong Demand Despite Challenges In The U.S. Cattle Cycle According to JBS executives, JBS expects a more challenging US cattle supply scenario in 2025 compared to last year, when strong beef consumption and initiatives to improve commercial and operational efficiencies contributed to the performance of the US beef business unit. Executives commented saying that the U.S. cattle cycle will likely be more challenging this year, regardless of the speed of herd replacement, specifically saying that JBS Beef North America's margins still have room to improve by 1% to 1.5% in 2025 due to the company's initiatives to improve commercial and operational efficiencies. Robust demand continues to support the company's investments in expanding its US meat processing and prepared food facilities. In February, JBS announced $200 million in investments to expand its beef production facilities in Cactus, Texas, and Greeley, Colo. In the other regions where JBS operates, demand for all animal proteins also remains strong. RanchChannel.Com Now Has The Futures Markets & New Listings Futures Markets RanchChannel.com now has futures markets at your fingertips!  Feeder Cattle, Live Cattle, Corn, Wheat, Soybeans, Soybean Oil, Milk Class IV, and Ethanol.  Information is provided by DTN and market information may be delayed by as much as 10 minutes.  Click Here for more information! UPCOMING SALES & EVENTS Heartland Cattle Co.:  April 7, 2025 DLCC Ranch: April 19, 2025 Jorgensen Land & Cattle:  April 21, 2025 Wilson Angus: April 28, 2025 World Famous Miles City Bucking Horse Sale: May 15 - 18, 2025 BULL SALE REPORT & RESULTS Click HERE for the latest Bull Sale Results https://ranchchannel.com/category/past-bull-production-sales-archive/ FEATURING Tom Brink Red Angus Association of America https://redangus.org/ https://www.facebook.com/RedAngusAssociationOfAmerica   Mark Vanzee Livestock Market, Equine Market, Auction Time https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ @LivestockMkt @EquineMkt @AuctionTime   Kirk Donsbach: Stone X Financial https://www.stonex.com/   @StoneXGroupInc      Shaye Koester Casual Cattle Conversation https://www.casualcattleconversations.com/ @cattleconvos   Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/ Rural America is center-stage on this outfit. AND how is that? Tigger & BEC Live This Western American Lifestyle. Tigger & BEC represent the Working Ranch world and cattle industry by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/   #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming References https://www.stonex.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ https://www.auctiontime.com/ https://gelbvieh.org/ https://www.imogeneingredients.com/ https://alliedgeneticresources.com/ https://westwayfeed.com/ https://medoraboot.com/ https://www.tsln.com/ https://transova.com/ https://axiota.com/ https://axiota.com/multimin-90-product-label/ https://jorgensenfarms.com/ https://ranchchannel.com/ https://www.wrangler.com/ https://www.ruralradio147.com/ https://www.rfdtv.com/ https://www.wulfcattle.com/#/?ranchchannel=view https://www.cattlebusinessweekly.com/articles/new-fed-cattle-grid-for-red-angus/ https://hpj.com/2025/03/06/red-angus-members-host-grid-pricing-update/ https://www.meatingplace.com/Industry/News/Details/118479

Seth, John and Aaron discuss their review experience with the Dunbarton Tobacco & Trust Black Angus FSG https://developingpalates.com/reviews/cigar-reviews/team-cigar-review-dunbarton-tobacco-trust-black-angus-fsg/

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On this edition of the Happy Hour, Tony and Fingers review the Black Angus FSG. Topics this hour include: Valentine's Day food and restaurant deals: Where to get heart-shaped pizzas and dinner discounts. The fellas talk about the big game. Tony made wings! All that, and much more on the latest Happy Hour edition of Eat Drink Smoke! Follow Eat Drink Smoke on social media!X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcast The Podcast is Free! Click Below! Apple PodcastsAmazon MusicStitcher SpotifySee omnystudio.com/listener for privacy information.

Vlaamse (TV-)kok, foodie, ondernemer van Balls & Glory, ballenjongen en slagerszoon Wim Ballieu praat met host Petra Possel over verantwoordelijk ondernemen èn toegankelijke horeca blijven bieden voor iedereen. "Wim had the balls to get it all started".Uiteraard slaan we ook Het Ballenboek van Wim Ballieu open. Over gehaktballen en vegetarische ballen. Van de basics tot geavanceerde ballen! Wim legt daarin uit wat de oorsprong is van veel klassiekers en welke techniek er komt kijken bij een goede bal.Tip van een ballen-pro: maak de ballen een dag van tevoren en laat ze afkoelen in de saus.Keukenprins kookt een bijdrage uit Het Ballenboek van Wim: gegrilde gehaktballetjes van Black Angus met Choronsaus en een kleine salade met radijs.Wil je Culinaire Vriend worden? Mail dan met adverteren@smakelijkpodcast.nl

S7, EP 47: In this conversation, Shaye Koester-Wanner speaks with Kelly and Taylor from the Red Angus Association about the challenges and opportunities in the cattle industry, particularly focusing on the pricing disparities between Red and Black Angus cattle. They discuss the importance of marketing programs, the upcoming Sustainable Beef Plant, and the need for better tracking and tagging of cattle to ensure equal pricing and market access. The conversation highlights the optimism surrounding the future of Red Angus and the collaborative efforts to enhance the breed's market presence. Takeaways • The Red Angus Association is focused on establishing equal pricing for Red and Black Angus cattle. • Marketing opportunities for commercial cattlemen are expanding through various programs. • The Sustainable Beef Plant aims to create a level playing field for pricing. • Engagement in tagging programs is crucial for tracking cattle and ensuring market access. • The Red Angus breed is recognized for its high-quality genetics and maternal traits. • Collaboration between producers, feeders, and packers is essential for success. • The industry is seeing a shift towards sustainability and transparency in beef production. • Optimism is high regarding the future of the Red Angus breed and its market potential. • Producers are encouraged to participate in programs that enhance the value of their cattle. • The Red Angus cow is celebrated for its superior qualities in the cattle industry.   Key Moments 00:00 Introduction to Red Angus Marketing Opportunities 06:28 Commercial Cattlemen's Pathways to Market 10:57 Equal Pricing: Red vs. Black Cattle 19:55 The Sustainable Beef Plant: A New Era 25:31 Getting Involved with Sustainable Beef 32:33 Final Thoughts and Optimism for the Future   Resources https://redangus.org/ https://westwayfeed.com/ https://www.casualcattleconversations.com/ranchermind-events/p/move-the-ranch-forward-2025    

Meet the remarkable Ted Uecker a pivotal figure in the cattle industry from Hettinger, North Dakota, as we explore his family's storied legacy in livestock auctions. Discover how his grandfather and Bill Haman laid the foundation for Euchre Yards in the 1950s, creating a business that has become synonymous with trust and integrity in Southwest North Dakota. Ted shares how his father's dynamic Scotch-Irish presence shaped the cattle auctions of the 60s through the 80s and strengthened relationships with customers like the McGregors in Iowa, ensuring the business's continued success.In this episode, we navigate the ever-changing cattle markets, examining the shift from Char Angus to Black Angus and exploring the rising costs producers face today. Ted helps us understand the strategic importance of placing cattle in corn-rich regions and maintaining high-quality standards to meet packer demands. We also discuss the resilience of the community, highlighting the crucial role of volunteer services, the impact of drought, and the unwavering spirit of farmers and ranchers who continue to confront challenges head-on.We'll also take a heartfelt journey into the Uecker family's passion for community-building through sports, especially basketball, and their dedication to nurturing future generations. Ted shares tales of high school and college sports, emphasizing the balance between athletics and academics that shapes rural communities. Join us for a nuanced look at the intertwined legacy of family, community, and the livestock industry, filled with rich stories and insights from Ted Uecker himself.Follow at www.americalandauctioneer.com and on Instagram & FacebookContact the team at Pifer's

This week Reid and Dan Isbell host hit songwriter, Rob Hatch, out in God's Country. Rob has co-penned several songs you love including "I Don't Dance" and "If Heaven Wasn't So Far Away". The guys cover all things deer season prep, dad life, and songwriting in this week's episode. Rob shares some epic stories about the "Traler Park" boys he's come up in town with, and where they've drawn inspiration from over the years. He explains why he's currently mad at Black Angus cattle and shockingly Dan isn't mad at anything this week!  God's Country on Instagram MeatEater on Instagram, Facebook, Twitter, Youtube, and Youtube Clips Subscribe to The MeatEater Podcast Network on YouTube Shop God's Country Merch Shop MeatEater Merch More from MeatEaterSee omnystudio.com/listener for privacy information.

Hearing Dr. Ron Stewart talk about his life and what lead him to undertake a career in service especially at nonprofit organizations is fascinating and spellbinding. Ron grew up on a rural farm in Ohio and, as he describes, neighbors did and had to help each other. As he says, the nearest grocery store was an hour away.   Ron tells us about his college life including working during the day as an intern at the American Security Council in Washington DC and then at night he worked for the Grey Panthers, a National seniors organization dedicated to senior-oriented issues.   One think I love about listening to Ron is that he clearly is a good communicator and story teller. You will, I think, love hearing Ron and his many insights about nonprofit organizations and nonprofit management.   About the Guest:   Ronald A. Stewart holds a Doctorate in Organizational Behavior Studies, Leadership & Philanthropy from The Union Institute and University, a Master of Nonprofit Organizations from Case Western Reserve University, and a Bachelor of Arts in Rhetoric and Communications from Kent State University.    Dr. Stewart joined Desert Arc in the fall of 2022 as Executive Vice President.  In this role he has oversight over all services and programs across the organization's multi-county service area. Prior to joining as staff, Dr. Stewart served as a consultant to the organization.   A native of rural southeastern Ohio, Dr. Stewart is keenly aware of the need to engage young people, especially those from Appalachia, in the consideration of contemporary global issues and to encourage their participation in the delivery of local and global solutions inspired by these increased awarenesses. In 2010, Dr. Stewart established the Ronald A. Stewart Fund for International Study and Service at Case Western Reserve University's Mandel School of Applied Social Sciences to award qualified students with scholarship assistance so that they may engage in study and service around the globe. Dr. Stewart resides in southern California's Coachella Valley.   Ways to connect with Dr.Ron:   www.DesertArc.org     About the Host:   Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog.   Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards.   https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/   accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/   https://www.facebook.com/accessibe/       Thanks for listening!   Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribe to the podcast   If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can subscribe in your favorite podcast app. You can also support our podcast through our tip jar https://tips.pinecast.com/jar/unstoppable-mindset .   Leave us an Apple Podcasts review   Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.       Transcription Notes:   Michael Hingson ** 00:00 Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us.   Michael Hingson ** 01:21 Well, hello there, and welcome to another episode of unstoppable mindset. We appreciate you being here, wherever you happen to be today. Our guest is Ron Stewart, who works with desert ark, and he's going to tell us about that. He's a guy with a doctorate degree and all sorts of other things that that he's done in his life. Comes from the Midwest, I guess, mostly, but now lives out here in California, and we're today trying to make him feel somewhat at home from the Midwest, because we have a lot of rain around Southern California. So what do you do? Ron, welcome to unstoppable mindset.   Ron Stewart ** 01:57 Oh, thank you, Michael. I really appreciate this opportunity.   Michael Hingson ** 02:01 Well, we're, we're glad you're here, and we're, we're all just not floating away yet. Well, why don't we start Tell me a little bit about kind of the early run growing up and all that back in it's always fun to do that back in the day,   Ron Stewart ** 02:16 exactly. Well, I grew up in rural Appalachia, in coal mining territory on the cusp of Ohio and West Virginia, down along the Ohio River. And so I grew up on a little farm where we raised Black Angus cattle. And my father was a long distance truck driver, and my mother was a housekeeper or house, took care of our home, I should say, and the housekeeper of the house, I guess. And I grew up a pretty idyllic life. As a child, I had a huge farm that was my backyard to play on, and spent my days roaming around until I had to go to school, and then when school started, then summers were my what I look forward to to be back and playing on the in the creeks and on the rivers and all the fun stuff that flowed through the farm. After that, I graduated in early 1980s and went to Kent State University in Kent, Ohio. My undergrad studies were in rhetoric and communications. I thought I wanted to be an attorney in those days. So I thought that would be good to prepare myself in the rhetoric program. But during that I was selected to be one of 10 people off of the three Kent campuses to go to Washington, DC and spend six months work in a program called national issues. And so I went off for my first big stay in a large city. President Ronald Reagan was in the White House in those days, and I had two internships in between classes. One was with the American Security Council, which was focused on trying to bring Nicaragua into alignment with US policy. And then in the evenings, I would go and volunteer for an organization called the National Gray Panthers. And they were a senior citizen lobby. It was trying to work for healthcare reform and to make sure that Social Security stayed in place in this country.   Michael Hingson ** 04:17 What city were you in? Was that Washington?   Ron Stewart ** 04:19 It was in DC. Lived on 16th Street, just about four miles directly north of the Capitol, or of the White House, I should say, and wasn't the best part of town, but that's where student housing took place. Yeah,   Michael Hingson ** 04:33 yeah. So anyway,   Ron Stewart ** 04:36 had that, it had that internship, or those internships, I should say, came back to Kent finished my degree. At that time, my mother had been moving through breast cancer, and so I went home to help her as she transitioned through that disease and ultimately passed away. So I stayed home and assisted her until she passed. And then I started looking around for work, and the first. First job that came up was as an executive director of a coalition of homeless service providers in Cleveland, Ohio. So at 21 I took the helm of a nonprofit. Had no clue what I was doing at all, and learned by the seat of my pants how to run a small agency. At that point in time, spent a number of years in Cleveland, did a master's degree there at case, Western Reserve University, did a master's in nonprofit organizations, which at that time was a pretty rare school. Now there are a number that number of them around the country and around the world, but mine took me through the law school, the social work school and the business school to come out with a combined degree that they called Master of nonprofit organizations. So   Michael Hingson ** 05:45 did you study Peter Drucker? A lot?   Ron Stewart ** 05:48 We did in California. I got to meet Peter Drucker. I went to a couple of his lectures. So it was kind of fun to go from somebody on a piece of paper to actually being in this presence for a lecture over at Claremont.   Michael Hingson ** 06:02 And I'm saying he was quite a dynamic lecturer. I never got to meet him, although I've read some of his books. And then many people call him the father of nonprofit management,   Ron Stewart ** 06:11 absolutely. So yeah. So I when I moved out here about I came out to California in the early 90s, or mid 90s, I should say, and decided then I wanted to pursue my PhD. So I went back to Ohio again, to another university in Cincinnati, Ohio, and started that program. And they allowed me to do a lot of my work remote, which was helpful, but I had to go and audit different lectures in different places, and that's where I went to one of Peters up in Claremont Colleges. So toward the end, he wasn't on faculty anymore. I think he just came in into guest lecturing at that point, but it was still quite nice to be in His presence. Yeah,   Michael Hingson ** 06:47 yeah. And I, as I said, I hear he was quite the lecturer. I met people who had the opportunity to hear him, and I understand as he got older, he he kind of looked frail, but as soon as he started lecturing, it all went away and the energy was high.   Ron Stewart ** 07:03 That was exactly the experience I had. So, yes, exactly.   Michael Hingson ** 07:08 So you got your masters, and then, and you were working at the nonprofit, and then the PhD, yep.   Ron Stewart ** 07:16 And so the PhD is, is in a management vein as well. Although I looked at the outcomes of rest and renewal among nonprofit leaders, there is a foundation in Santa Monica, California that called the Durfee foundation that awards sabbaticals to nonprofit leaders in Los Angeles County. And so I studied what the outcomes were of about I think about 30 of them had gone through the program. Essentially, they get three months off of work, fully paid, and a budget to travel with. And the only rule they can't break is do not contact work. So you're supposed to get away from it, rest, relax, meet your family once again, and then come back to work rejuvenated. So that was the underpinning of my dissertation work.   Michael Hingson ** 08:06 Do you think, conceptually speaking, looking at that, that it's really much different for the nonprofit sector than it is for the for profit sector, which is another way of saying, Should for profit companies, in one way or another, do the same thing for its executives, for their executives? You know, that's a   Ron Stewart ** 08:28 very interesting question, and I do think that is a good strategy. My research actually brought some bad news to the foundation, and what we learned was most of the people who had gone on sabbatical, were founding directors. So they started their nonprofits. They grew them. They'd been there for years, and when they stepped away for a while, they realized one of two things, or maybe both, one being that the organization had outgrown them, and it needed a new leader to take it to the next level. And they also realized that in many ways, they were just tired of doing that line of work, and it was time for them to try and extend their wings and do something different. So a number of them actually came back to their organizations and ended up leaving not too long after completing their sabbatical. And that was not the original intended outcome, but in the end, it was good for both them and their organizations, because it helped to realign expectations on both sides and make sure that both remained healthy and were sustainable into the future. So I can't see why those same principles wouldn't be applied to a long standing for profit leader as well.   Michael Hingson ** 09:37 Well, it seems to me that with with that kind of a program, so the people go away for three months, they have a chance to rejuvenate, they have a chance to think, and they come back and they decide that really, for whatever reason, it isn't the same for them anymore. But do they generally help a lot in looking for successors for their organization? Is the right person?   Ron Stewart ** 10:02 Yeah, that was part of the program. So as those leaders stepped away for three months, it was hoped that a secondary person in the organization would rise up into the executive director role as an interim leader, and thus create some line of sustainability and some, you know, succession planning, more or less. But another thing we learned was most of those folks got into that big chair and didn't want it after they have three months being in it. So, you know, maybe it was somebody who was like a director of development, and suddenly they're in the executive director chair. Well, that's not what they were trained for, what their career path was. And it really highlighted that, you know, not necessarily are many of these organizations deep enough to have a bench of people who are ready and willing to move down a path of succession to replace an executive director? Yeah. So again, another good learning for the for the whole program. So   Michael Hingson ** 10:55 you got your PhD, and then what did you do? Where? Where did you go? Well,   Ron Stewart ** 10:59 I was still in California, and so even from my days in Cleveland, I've kind of hung out a shingle as a consultant. So I had a pretty strong practice in Southern California working with public agencies and nonprofit organizations on a range of management issues. Sometimes I would go in for extended periods of time and fill in for leaders who were ill or away or during transition. A few times I would be in there for a day or two. So I had a pretty good practice, and as the years came forward, I became less and less excited about traveling every day, especially in southern California traffic, and think getting on planes once a week, just wasn't it. So I started to morph my career a little bit. I moved out here to the Coachella Valley and 2005 I guess it was. It's been a number of years now, and really slowed down on national travel. So I kept my practice local, kept aligned with organizations that I have served for a number of years, and a few of them I've gone back in and provided long term assistance to. So right now, I'm with desert arc. We are an agency located in Palm Desert that serves individuals with intellectual and developmental disabilities. Got about 700 clients under our care right now, and about 275 staff and I served as a consultant to this agency for about a decade, and then two years ago, they were undergoing a leadership change, and the CEO called and said, Hey, would you have any interest in talking to me about coming over and helping out a little bit more? So I ended up taking the role of executive vice president, and I've been working solely with this organization now for going on two years, and have really reduced my consulting practice to where I probably have a handful of folks that if they call, I will spend a weekend or so helping them with whatever challenge they might have encountered.   Michael Hingson ** 12:55 But the real question is now, with what you're doing, you're having fun,   Ron Stewart ** 13:01 I'm having a blast. So I'm age 58 I can see retirement in the windshield down the road there a little bit. So I'm really trying to spend the last few years of my working career solely focused and energized around trying to make sure this organization, which has been around this is actually our 65th anniversary this summer, on August 18, and I want to make sure that this organization is well positioned for another good 65 years after I'm long gone.   Michael Hingson ** 13:30 Well, that's that is important to do, and it's always good when leaders of an organization think about that and really look forward to what, what's going to happen with leadership transition and so on. I learned a long time ago from one organization. We had a leadership seminar, and at the seminar, one of the questions the president of the organization asked was, What is the most important thing that we should be doing as leaders in this organization, and no one really got the answer, at least that he was looking for, but the answer was from his perspective, and I believe he's right. We should be looking for the next president of the organization, who's going to be the next person to lead it. And I think that's a very relevant and valuable thing to think about.   Ron Stewart ** 14:21 Yeah, I totally agree with that. I've been with leaders who say that the first day they start a new job, they start looking for their replacement. And that follows the same, I think, logic you were just describing. You know, time moves fast. Good talent is hard to find, and if you can find someone who has the heart, the soul and the energy to do hard work, day in and day out in the nonprofit sector, wrap around them, teach them, get them ready, so that when you do decide to go on, you know, we've got a pool of people who may be positioned to take on those duties,   Michael Hingson ** 14:57 and at the same time the other side. Of it is that when you find that talent of pool of people, you're bringing in people to the organization who are able to really help you move it forward as as you go. Anyway,   Ron Stewart ** 15:12 absolutely, and I think that's a constant conversation here at Desert arc. Fact this week, this Wednesday, we begin a series of classes going to be taught by our local college, College of the Desert. They're coming on campus and doing an emerging leaders training. So this Wednesday and the next six Wednesdays, they're going to be on campus for six hours a day, working with our senior leadership to help them, you know, refine their leadership skills. Think about trends and practices that others have experienced that are working well, and encourage them to, you know, to grow beyond what they even do today. And as soon as that course ends, we're going to dip down to the next 20 leaders in the organization that we feel have potential, and they're going to go through a very similar conversation in through the summer, yeah,   Michael Hingson ** 16:01 wow, um, it sounds pretty exciting, just because you're going to dive that deeply into it   Ron Stewart ** 16:09 well, but it's to your point. You know, we've got to make an investment in our people. And even if they don't stay with desert arc, I hope that they go somewhere in this community. And when somebody says, Wow, where did you learn that? They go, Well, you know what desert arc invested in me a few years back? And that's where I picked that up. I would like them to stay here and keep their careers with us. And we do have folks who, I've got one gentleman who works with our clients, who's been here over 35 years. And so it's not uncommon to find folks at this organization have been here for a couple of decades. But again, we're all starting to age, and we've got to have some of those youngsters coming behind us that will pick up the torch and carry it forward.   Michael Hingson ** 16:47 It is nice when you have somebody who stays and is committed to staying a long time in an organization, because they bring tribal knowledge and a lot of information to the organization into the job over the years that other people don't have, just because they don't have that historical preference.   Ron Stewart ** 17:06 Absolutely, and I learn tons every day from a conversation back in the day we used to and those you know historical memories here have some very good information that help inform today's decisions.   Michael Hingson ** 17:20 Did you think when you were in college that you were going to end up in the nonprofit sector? What did you want to do? Or was that always your goal?   Ron Stewart ** 17:30 Well, as a kid, I didn't even know it existed. Yeah.   Michael Hingson ** 17:33 Well, there's that choice too harm.   Ron Stewart ** 17:35 Yeah, you know when I when I thought, what was I going to be when I grew up, I wanted to be either a pilot or a physician, and in fifth grade, a teacher told me I wasn't smart enough to do either, and nobody had ever told me something like that. Actually love support. Well, it was one of those moments. It was life changing because I I didn't, of course, go home and talk about that because I was embarrassed, because nobody had ever everybody told me I was half me I was halfway smart. And so for this teacher to tell me that I couldn't do that, it was one of those life altering things as the years came forward. And again, I came from a small community, I learned that that teacher had a little bit of a beef with my mother for when they when they were in high school. And so I think that may that bearing may have been part of that uttering of the phrase that she used against me, but as a as a fifth grader, it was, it was kind of a challenging moment. So I deferred that, thinking, okay, then what do I do? And about that same time, they started administering tests that would help us determine what we would be best suited for. And as I remember, everything that I would light up on was things around human services. Didn't know what that would be, how that would turn out. But as the career started unfold, as life started unfold, and I went to college, and I had the experience working in DC, I really saw the power of what a nonprofit organization could do through that great Panther organization I mentioned earlier. Yeah, there really weren't nonprofits in my home community. We had a public health department, you know, that was an entity people knew about, but there really wasn't a network of nonprofits. So when I started to learn about it and the power of it, my days were juxtaposed. I would go to this sub arm of the White House, the American Security Council, that had about every amenity you could ever want, incredible people coming and going from the organization, and I literally had nothing to do. I would do menial tasks. I made coffee, I helped Hank curtains. One day I remember that because it was kind of a pain to do. And then in the evening, we would go into this dingy office with the National Gray Panthers, and there would be congress people coming and going and conversations. It's a little bit of fevered pitch once in a while. Out, and I'm like, What is going on here? And the founder of that movement, Maggie Kuhn, had a really good director in DC who took me under her wing and kind of just showed me what the world was like and how they were changing things, and introduced me to public policy, introduced me to lobbying, introduced me to networking. And that fire really took hold. So when I got back, finished my program at Kent, got that first job in Cleveland at that nonprofit organization, I think my fate was sealed. So here I am today. It is   Michael Hingson ** 20:31 not surprising that you learned so much from the nonprofit sector, as opposed to the American Security Council, with all of the things that that you talked about, I mean there, I'm sure that that kind of information was there, but it's so different when you're dealing and addressing all of it from the standpoint of a nonprofit, where you have to put everything into action kind of immediately just to survive and keep the organization moving forward.   Ron Stewart ** 21:00 Absolutely and actually, that dynamic is what drives my engine. Having a challenge makes my heart beat. And so to be in an agency or an organization that is without challenge has lots of resources that's just that's just not where I'm supposed to be, is great. Panthers still around. They are not so that was very, kind of fizzled out. Much of their work was absorbed by AARP. And I think even AARP is kind of struggling these days to get the following that it used to have.   Michael Hingson ** 21:34 Well, yeah, my experience with and I have only been on sort of the edge to a degree, but I know AARP doesn't always address some of the issues of an aging population, like dealing with accessibility, and several of us have tried to have conversations with them about disabilities and inclusion, and that hasn't really gone very far and gone very well. If you look at the AARP magazine, they talk about travel and they talk about all the things that seniors can do, but you never hear them or see them talk about disabilities and the fact that we can do it too. I   Ron Stewart ** 22:08 totally agree, and even with their advocacy efforts, I I don't take the magazine myself, because it just it feels to me as a waste of trees, because I are a West ways magazine with AAA, it feels like very similar content.   Michael Hingson ** 22:23 Yeah, well, it is, and it's just unfortunate that they're not dealing with it. And it's it's sort of societal in nature, anyway, but AARP really ought to do a little bit better job, and probably would increase their membership if they did more programs dealing with the whole issue of accessibility and inclusion for persons with disabilities. But it's not what they do.   Ron Stewart ** 22:47 I agree, you know. And back in the day when I was cutting my teeth, the senior lobby was a very, very powerful lobby in this country, yeah, and that seems I've lessened as the years have come forward.   Michael Hingson ** 23:01 Well, it has some, I'm sure, but at the same time, I don't know, maybe it will will grow as we get more baby boomers who are aging, but I guess we'll see.   23:12 Yeah, I   Michael Hingson ** 23:13 agree. So with all of the education in college and so on. Do you feel that, in general, all of that helped in terms of getting you positioned to do the nonprofit work, or was it just sort of maybe a little of it, like the American Security Council and Gray Panthers?   Ron Stewart ** 23:35 That's a good question. I'm a lifelong learner. I love to learn, and I like to be mentored. And so I've had a great variety of mentors throughout my life, some younger than me, some older than me, some that are my peers, right? And I think that there's a lot to be gained from sharing, and so I've tried to avail myself of opportunities so that I could continue to learn outside of the classroom. I definitely enjoy classroom learning. The work I did at Case Western Reserve was interesting in that many of the people that I was in the same cohort with had come directly from an undergrad program into their masters and had never worked. And even though I don't been working maybe five or six years, my perspectives about reality often clashed with my my peers, because they were working from what textbooks said the world was like. And I always find the textbook world that I would read about just to always match up. So we had a lot of interesting dialog in those years. And so I found, you know, that program to be helpful. And again, going through those three schools, business, law and social work did expose me to a lot of theory, a lot of ways of thinking about problems. And how to arrive at solutions that I would never have had if I hadn't taken advantage of that opportunity. Sure, the PhD work, similarly, we had my cohort was scattered around the country, and we were required to come together about every three months and spend a week with each other, and so we would go to different parts of the country and engage in a variety of learning styles and tactics about a variety of issues. And that helped to inform me, as I did my core work and just again, exposed me to things that I would not have been exposed to. My cohort had a gentleman who was working in the oil industry in Texas, and I did not know anything about oil, so I got a little education about the reserves that were left on the planet and how those were attempting to be managed. I had a Art Therapist out of Norman, Oklahoma on my committee, and I did not know a thing about art therapy, and she spent most of her time working with sports athletes and helping them to process their emotions and their growth through art. And so you know that cohort alone, just the diversity of the disciplines that are assembled around me, made me a better person, made me have a deeper, richer understanding of the human experience. So you know, anytime I think I know a lot I like just expose myself to others and try to realize how much I don't know.   Michael Hingson ** 26:28 Yeah, and you know, that's what makes it so fun, when you realize you know stuff, but there's so much you don't know, it makes life an adventure, which I've always liked. Yeah, yeah. It's the only way to go. We were talking earlier, and you mentioned that when they started giving tests you about what you should do. You were you kind of came out on the service. End of things, I remember my freshman geography teacher in high school. Mr. Campbell was talking once about all those and he said that they they gave him some tests, and they said that you're supposed to be a plumber because you weren't smart enough to be a geography teacher. He was a great geography teacher, I thought, but   Ron Stewart ** 27:15 Well, they probably would have made a fortune in the plumbing business.   Michael Hingson ** 27:18 He might have made a whole lot more money in the plumbing business, and I don't know, I lost track of him after high school, maybe, maybe for all I know he went back to it. Who knows,   Ron Stewart ** 27:27 absolutely but yeah, mechanical mind. I you know, I can make a wrench work if I have to, but that is not my calling.   Michael Hingson ** 27:36 I see that schools are starting to talk about reinstating s a t tests and so on in colleges for admission, and what they're finding is that that the SAT predictions are, for a variety of reasons, actually more accurate than just going alone on people's grades, because the grades tend to leave out some of the lower income or more disadvantaged minority groups?   Ron Stewart ** 28:03 Absolutely. Yep. I   Michael Hingson ** 28:05 totally agree. Which is interesting. Well, overall, why do you think that you are called to serve and to be in the service world?   Ron Stewart ** 28:13 Well, I think that's a deep question. The culture I was raised in, very poor community, coal mining, trucking, those are pretty much the industries around us, and farming and nobody had much. And the community that our farmers located in the closest town to our farm had about 15 houses in it, and two churches, and that was the town. And then if we wanted to, you know, go to grocery stores or whatever, that was a 45 to an hour drive away from from the farm. Yeah, we're kind of isolated. And neighbors took care of neighbors. It was not uncommon for me when my dad was home on Saturdays, usually, and so we would, he would throw me in the truck, and we would be going and mowing neighbors lawns. He was in the winter time, be taking wood and coal for them, so that they had stuff to burn for their fuel. And I just grew up with that around me. And so I knew that you have to help others. That was just basic tenant that, you know, I was raised with, and I appreciate that. And so as I grew older and saw opportunities for me to try and plug in and help, I wanted to help as much as I could, wherever I could. The older I get, I found myself getting a little more jaundice, I guess, as as the years have have come forward, and I hope the in, in the sum of my life, and the total of it, one day, you know, there will be something here that was influenced improved, made better by my fingers being on it, so just being called to serve. You know, I've have for. Friends, a good friend of mine who we worked together in Cleveland, he midlife, decided to join or he was called again to become a Jesuit. So he left work and became a Jesuit. And he and I have kept good friendship ever since, and we talk a lot about being called to serve in his context and in mind. And so even though I can't say I had a divine intervention telling me I should be doing the work I did, it just does feel like it's part of my core and part of my fiber. And if I didn't have the opportunity to do this, I think I'd be a very unhappy human.   Michael Hingson ** 30:36 Yeah, I appreciate that, and I can relate in a lot of ways. I think that you never know what seeds you plant or where you plant, seeds that that come back and help you, and you may never know, and that's okay, but still you're planting them, and they benefit people, as we all know absolutely,   Ron Stewart ** 31:01 yeah, and I'm not looking for a granite marker with my name on it, that that has no appeal to me whatsoever. But you know, I would like to know that maybe some of my work will live on and the folks continue to benefit from it while after I'm done working,   Michael Hingson ** 31:15 I'll bet you'll get some messages about that along the way somewhere.   Ron Stewart ** 31:20 I do hope so.   Michael Hingson ** 31:23 So you mentioned that you've had a lot of mentors. Tell me about some of your mentors who mentored you, what kind of people and how they've really impacted you?   Ron Stewart ** 31:33 Yeah. So I think even in my youth, there was a number of families around our farm that did things with me, and I didn't realize they were doing those things with me, mainly women. They were either associated with the church I was raised in, or other farm families. And I began, I think at that point, to realize the value of learned wisdom. And so as I grew my career and landed in Cleveland. I must say, I was, I was a little full of myself when I became an executive director at 21 most of my my colleagues and friends that were still looking for work and wow, I was an executive director. You know, I made a whopping 14,000 if I'm remembering correctly. So, you know, very highly paid position. But once I got my large head deflated, people came into my life. I met one at one point in Cleveland. I was asked by the mayor of the Cleveland at that time, the county commissioners to lead up a project, this was in 1991 about what the community should be do, should do in response to the HIV epidemic, they needed somebody who wasn't in the politics on either side of the argument, and they wanted somebody neutral to come in and lead them through an 18 month study to develop a set of policy platforms that would help The community respond to HIV so without much knowledge on it, I jumped in with both feet and led a group of citizens and advisors through this 18 month process to come up with a set of recommendations. Those recommendations, some of them were meaningful enough that they we were able to change state law. We implemented a needle exchange program in Cleveland, and at that point in time, it did require a change in state law. We had to be able to get syringes in people's hands, and it was not legal to have syringes unless it was prescribed by a physician. So, you know, we did some earth changing things at that point in the at the time, and those people who were my mentors, my guiders, the advisory committee. Four of them were living with HIV. All four died during the process. During the 18 months we were doing that, all four of them passed away, and each of them had a pretty tough struggle as their days came to a close, the medicines that we have today for HIV did not exist. These folks led their lives with grace. They worked up until the last day they could work trying to change the conversation about being afraid of folks who were HIV positive. They came from all different walks of life, which was really helpful, as they told their story to others, and working with that kind of process and watching those folks die was extremely humbling. The process also introduced me to some other folks who, to this day, continue to be friends and mentors. I met a woman who, at that time she and her husband. Her husband was the head of largest law firm in Cleveland, and she had a company that worked with trailing spouses, who came into Cleveland to help them find jobs or meaningful daily activities in the community, and she and I became fast friends, and anytime she felt I was not doing the best I could, she was not shy at telling me that and helping me see it there. Path forward. And there were times in conversations where I leaned on her heavily to learn politics, to learn how to work groups of people, because I was still quite a young person in those days. And to this day, she is well retired. Now her husband's passed away, and back to think she's having a surgery here in a couple days, I need to check in with her, but she's still somebody that is has been involved in my life. She actually sat on my doctoral committee when I was working on a PhD. I could have two people from the outside sit on my committee, and she was one of them. So I've had folks like that that, you know, have very deep and rich moments with me, and then I think I have folks that I've met in an airport lobby and just struck up a conversation with and had an opportunity to learn something that they had as a pearl of wisdom that maybe I hadn't picked up. Many of the clients that I've been in service to in the organizations I've been at have been great teachers and great mentors. Here at Desert arc, if I'm having a rough day, one of my best strategies to recover from that is to walk back into our adult day program and sit down and join people in whatever activity they're doing. Not too long ago, over the holidays that we're doing a coloring contest, and I was invited to join in, and I was told by one of my clients that I don't color very well has a very truthful statement. I do not stay within the lines, but I think, you know, the work, working with this crowd, gives me a day. There's not a day that goes by a desert arc where I don't learn something from the folks we're in service to. So all combined, I consider everyone I've touched largely to be a mentor in one way or another.   Michael Hingson ** 36:43 And I was just going to say that the reality is that mentors are where you find them. And as you said, being a learner, and I agree, we can learn so much from so many different people. And you know, people always underrate, I would say, to generalize the clients of of organizations like arc, because they say that, well, they're developmentally disabled. They don't they're not as bright as we are. They're also not nearly as shy as we are, either about telling you what they think absolutely   Ron Stewart ** 37:17 right, and the piece that most of them live their life with. You know, they're just they don't stress so much about the politics of the day, the economy, those things just aren't always on the radar. And so to focus on the day and create a piece of art, to do some music, to socialize with their friends while they're here, it is just a wonderful experience. Yeah, and it's nice as us as staff, to dip in there and join on that once in a while. Yeah.   Michael Hingson ** 37:42 Isn't it cool? It is. It is so wonderful to be able to interact with human beings who are not like us and who aren't ashamed of who they are.   Ron Stewart ** 37:54 Absolutely we're going to celebrate ours, uh, we do a a luncheon each February this year. It's coming up on this Thursday, and it's called our champions lunch. And we recognize a number of business partners and clients, clients of the year. And another little side journey I have. I owned an Italian restaurant here in the in the valley until very recently, and I had an employee there who came from Desert arc and had was last year's recipient of client of the year, and she has had such a successful story, she's completed a two year college degree, and she is now working in a childcare program, which was her goal, and she's staff in a in a daycare program every day now. And so when we tell that story, or when she tells her story in front of the news media and all of our associated folks who have gathered to hear it, it really breaks down those stereotypes. You know, the folks living with intellectual and developmental disability are wide ranging and their abilities and their skills, and to put one, if people put people into a box, into one box because of a title they have to carry, is just so unfair.   Michael Hingson ** 39:08 Yeah, yeah. Did you sell the restaurant? We did. Yep, yep. Do you, do you still get, do you still get discounts? Just checking, I   Ron Stewart ** 39:19 don't pretty bad about that. Fact about one of the pizzas recently, a pesto pizza with pepperoni, was my favorite. So I think I'm gonna have to go over and get one, and maybe I can squeeze a senior discount   Michael Hingson ** 39:31 or something. Yeah? Well, 58 you know, to be able to justify that as being a senior, absolutely, I   Ron Stewart ** 39:38 get that AARP magazine right that comes in the mail if I want to read it, so I should get a discount. Yeah.   Michael Hingson ** 39:42 So you, you clearly have accomplished a lot through all of the the nonprofit development work that you well, nonprofit work in general, not just development fundraising, but in in all that you've done. You, you really sound like you enjoy. Joy working at ARC. Why is that?   Ron Stewart ** 40:04 And that is a hard one to answer. You know, on the space value, it's an organization with an incredible mission and to it doesn't take much to get behind it, right, to try and help folks be the best they can be, and overcome any hurdles that they have and that that's easy to jump behind. This organization has a lot of diversity. We are, as I mentioned, 200 to 73 people right now. We have two campuses, one here in the lower desert and then one up in the upper desert, in the Yucca Valley, Morongo Basin area. We run a massive transportation system. We've got about 30 busses on the road at any given time. We've got another 45 ish service vehicles out in the community doing our business services. We operate a recycling center that takes in metal products, and we also do a big shredding operation out of there. We have a janitorial division that goes out and performs janitorial services throughout the community. We have a landscape maintenance division. And then we also have a fulfillment division, so a group of folks who are ready to put together, oh, they have sometimes labeled water bottles. They have put together pieces of tables for computer stands. So if somebody has a contractor where they need an order fulfilled, they'll bring that work to us, and we do that. So the diversity of all of those things helps to keep my attention, but also just in the complexity of trying to pull all that together every year, bring enough money in to allow this organization to make it to the next year and thrive, those are challenges that are not easy, and so it's it's got enough diversity and enough challenge that I get up in the morning knowing that I need to be somewhere,   Michael Hingson ** 41:45 which is cool. So what is it that you do? What is it that you do daily? What are your day to day responsibilities? As you said, I think executive vice president, yeah,   Ron Stewart ** 41:55 so our CEO is largely focused on exterior connections. So out there, trying to make more donor connections and make sure that that group of people know about us and get involved with us. And then he manages the board of directors, which there are 11 individuals on, that   Michael Hingson ** 42:11 always a challenge to manage a board   Ron Stewart ** 42:13 Absolutely, and a lot of good people with a lot of, you know, good thinking, but all that takes a bit of corralling. So he turns over the business to me, so I'm in charge of everything under that so I have direct to me. I have nine direct reports that are senior leaders who are in charge of major business divisions here, and then we farm out leadership responsibilities under that group, and I try to keep my fingers in play with all of those individuals too, because again, it's just like we were speaking to earlier in the conversation. This is the group of folk that we have to nurture and bring up through this organization, so that we have a succession path in place for many of them. So I spend most of my days trying to keep conversations moving forward, communications tied together because I'll know something that another division has told me that the other one didn't know. So I try to tie that together and make sure that they're working together and then keep us all moving together through a harmonious structure. We went through a pretty extensive strategic planning process last fall, which is yielded a report that's 13 pages deep, that guides us through the rest of this year and most of 2025 and it really is a unifying place for all the leaders at Desert arc to gather around and make sure that we as a group of people are moving the needle for this organization, in addition to the work that each of us has to do Every day, so most of my day is consumed doing that stuff.   Michael Hingson ** 43:44 So you're sort of the Chief Operations Officer, if you were to speak about it in terms of the parlance of a corporate not or a profit making corporate organization, that's exactly it. Yeah. Here's a question I'm always curious about. Well, I chaired a board, and was on a board for many years in Northern California. And one of the things that I learned there, and also when I worked at Guide Dogs for the Blind, which is a very large nonprofit of Northern covid, one of the things that people said is you always have to keep your administrative costs, your your overhead, under 10% because you need to have things go to the mission. One, is that still true? And two is that truly what a nonprofit should be. And the reason I asked that question, in part, is I saw once a video that a guy gave and produced to work for a nonprofit organization, and his argument was, keeping it under 10% doesn't allow you to spend the money that you can spend to make more money.   Ron Stewart ** 44:44 And I would agree with that that formula was born out of a conversation at the United Way level, many, many, many years ago, and it was decided then that that was the right measure, you know, that 10% or less should be used. And. And I think many of us do subscribe to that, but not out of choice, but out of simple there's no other way to do it. Most of the if a donor gives money to our organization, they're not too excited to think they're paying for the accountant, right? They would rather see, you know, help us with a project we needed a new electric forklift in our shredding center, and so we found a donor last week who was willing to give us 25,000 toward $50,000 purchase. But it's a lot more exciting to get around what that forklift is going to do for us. Other than all the keys on the QuickBooks application, they count my press all day, right, right? So we actually run a very lean ship, and I wish I had more revenue where I could have a deeper administrative team. I've had to make some sacrifices in where we spend our money, and I brought a skilled person on this year who's become our compliance specialist. There are so many things that we are regulated by that we need to hold true to, and we needed somebody to help us manage that North Star process. So I've had to invest in a compliance person. That is, for some might be considered a luxury. For me, it's a business necessity, because, again, we have to safeguard this organization so that it remains viable for as long as it can, and compliance is absolutely critical. Right in today's labor market, we cannot pay people enough people are leaving work here to go work in fast food, because they can make $2 more an hour than the next month, than you than you can working in our industry. Yeah. So last year, we've invested $1 million in salaries. And while that is a big number for me to play with and to work, it wasn't a big number to the staff who received it, because it ended up being a couple of dollars here and there in their hourly wage, and they should be paid so much more, yeah, but the way the funding is structured in the state does not allow us to make enough money to pay them more. Doesn't mean that they're not valuable, not that they're worth it, but it is just a condition of how wages are paid and what is perceived as valuable or more valuable, yeah.   Michael Hingson ** 47:20 What would you like your legacy to be from Desert arc?   Ron Stewart ** 47:24 Well, my our big one is we're going to build some housing. This is the Palm Desert campus. Is a fairly significant size campus, and at the very back of it, there's a landlocked chunk of land that has sat fallow forever. And last year, I restarted the conversation with our city, and at the same time, they were needing to develop some affordable housing, and I was passionate about housing, and so we struck up a deal. So we are moving forward on constructing a 40 unit complex at the very back of this property, where we sit in Palm Desert. It will be brand new construction. Dirt should turn in April of 25 and occupancy be starting somewhere in February of 26 so I want to see you know that housing created in here and people who are struggling to have good, safe, decent, affordable housing be able to access those 40 units. That will be a nice little thing to see before I retire.   Michael Hingson ** 48:26 That'll be exciting. Well, speaking of retirement, what are your plans when you do retire? Whenever that is what, what's next for you?   48:33 Well, are   Michael Hingson ** 48:35 you even thinking about that yet?   Ron Stewart ** 48:36 Well, we are so okay. My husband is from Veracruz, Mexico, and as we both age, he wants to kind of go home and well, what does that mean? So I think in retirement, we will split our time between Mexico and here. I don't think it'll be Veracruz. I can't deal with the humidity and the heat, so I have to be a more temperate climate. But I think we'll find ourselves in Mexico most of the year, and maybe keep a house here, or we might go to Mexico full time in retirement, I would be thrilled to maybe teach a class or two at a local college and then go to an orphanage and see if I could help out with kids a few days a week. That would be a great way to spend my retirement days. Well, you   Michael Hingson ** 49:19 do put up with a fair amount of heat where you are now, just not the humidity   Ron Stewart ** 49:22 was a dry heat, as they famously say, right? Yeah, yeah, I can, I can put up with the dry heat, but humidity just kills me. So even at Christmas time, Veracruz is hot and humid. So summer, I just wilt. Yeah,   Michael Hingson ** 49:36 I hear you. I've lived in two different places on the east where, in the summer, lots of humidity, and I would prefer, and do prefer the dry heat to the humidity, but I also I really have the choice prefer a little cooler, which is why an air conditioner with solar power here in the house is a good way to go. Yeah.   Ron Stewart ** 50:00 I admire your thinking.   Michael Hingson ** 50:02 So we, we hope. Well, I know your schedule is tight, so I'm going to go ahead and and thank you for being here. Are there any kind of last things that you'd like to say or insights you'd like to provide for everyone listening?   Ron Stewart ** 50:16 Yeah, just that. I really appreciate this opportunity. You know, life is so rich, and for you to take the time and talk to people about what makes them who they are, I think, is a very powerful force, human voice, the human condition. Are things that need to be shared. And I think a lot of people feel lonely in many different ways, whether they get into a career where they get a little bit stifled, or they're in relationships that aren't as rewarding as they would like them to be, and I think the more they hear about others and see what possibilities are out there, and their horizons are expanded, that I hope we help lift up each other. And I think the work you're doing through these podcasts goes toward that end.   Michael Hingson ** 50:55 Well, they're a lot of fun, and I would hope that I learn at least as much as anybody else when we do them, and it doesn't get any better than that. So I'm I'm glad to do it, and I love having fun doing it as well. Well. Cheers   Ron Stewart ** 51:09 to you, Michael.   Michael Hingson ** 51:10 Well, thank you for being here. If people want to reach out to you and learn more about desert arc and so on, how do they do that? Absolutely,   Ron Stewart ** 51:16 so they could visit us on the web at desertarc.org or anybody is welcome to call me at 760-404-1360, and I'd be more than happy to help however I could.   Michael Hingson ** 51:31 Well, I'm sure you've got a lot of insights, and I hope people will do that. So thank you for being here, and I want to thank you all for listening. Excuse me, I should say that, right? I want to thank all y'all for listening. I've spent enough time in the South that I can talk at sometimes, but thanks very much. We really appreciate it. If you'd like to comment on today's episodes, please email me at Michael H, I m, I C, H, A, E, L, H, I at accessibe, A, C, C, E, S, S, I b, e.com, or go to our podcast page, www.michaelhingson.com/podcast and Michael Hinkson is m, I C, H, A, E, L, H, I N, G, s, o, n.com/podcast, please give us a five star rating wherever you are listening to this. We value that, and we value your input and your comments and Ron for you and everyone listening. If you know of anyone who ought to be a guest on unstoppable mindset, please bring them on. We are always looking for more people to talk with and have a chance to learn and converse with. So if you know anyone, please let us know. So again, Ron, I want to thank you for being here, and we really appreciate your time today.   Ron Stewart ** 52:36 All right, take good care of yourself. You   Michael Hingson ** 52:44 You have been listening to the Unstoppable Mindset podcast. Thanks for dropping by. I hope that you'll join us again next week, and in future weeks for upcoming episodes. To subscribe to our podcast and to learn about upcoming episodes, please visit www dot Michael hingson.com slash podcast. Michael Hingson is spelled m i c h a e l h i n g s o n. While you're on the site., please use the form there to recommend people who we ought to interview in upcoming editions of the show. And also, we ask you and urge you to invite your friends to join us in the future. If you know of any one or any organization needing a speaker for an event, please email me at speaker at Michael hingson.com. I appreciate it very much. To learn more about the concept of blinded by fear, please visit www dot Michael hingson.com forward slash blinded by fear and while you're there, feel free to pick up a copy of my free eBook entitled blinded by fear. The unstoppable mindset podcast is provided by access cast an initiative of accessiBe and is sponsored by accessiBe. Please visit www.accessibe.com . AccessiBe is spelled a c c e s s i b e. There you can learn all about how you can make your website inclusive for all persons with disabilities and how you can help make the internet fully inclusive by 2025. Thanks again for Listening. Please come back and visit us again next week.

In today's episode of The Milk Check, we're joined by Tim the Dairy Farmer, a farmer, speaker and ag comedian. If you think dairy farming is no laughing matter, then you haven't met Tim. Tune in for a special episode of the podcast, where Tim and the Jacoby team discuss: Strong harvest likely leading to lower feed prices Could dairy heifer prices rival Black Angus prices in the near(ish) future? Could the milk price reach $30? Things you should never plan near the cow pasture Plus, learn how Tim got into the comedy biz and how he silences the hecklers. Don't miss this episode of The Milk Check with Tim the Dairy Farmer. Intro audio (with music): Welcome to the Milk Check, a TC Jacoby & Co podcast where we share market insights and analysis with dairy farmers in mind. Ted Jacoby II (T3): Welcome, everybody, to the Milk Check. This month we've got a very special episode, we have a special guest, Tim the Dairy Farmer is with us today. Tim is going to ask us what we think is going on with these dairy markets, and we're going to do our best to give him an answer, and we'll see where the conversation goes from there. Tim, why don't you tell us a little bit about yourself? Tim the Dairy Farmer: I've been in the dairy business for 30-something years, taken my licks, started doing standup comedy as Tim the Dairy Farmer about 22 years ago, and I speak at agriculture events. I'm a standup comedian, I'm not a motivational speaker. I'm horrible at marketing myself there, Ted. So basically I'm a dairy farmer that does standup comedy, and they hire me to come to meetings, to wake up after guys like you talk. And here's another thing, this podcast is called the Milk Check, correct? T3: Yes. Tim: All right. This is how you know I'm a dairy farmer, y'all call it the Milk Check, I'm just happy my last milk check had a comma. T3: Well, that's why we call it the Milk Check, because we want to talk a little bit about markets and what's affected dairy farmers' milk checks. Hopefully most dairy farmers do have a comma right now because prices are halfway decent. But before we go to markets, Tim, I've got to ask, tell me about one of the most interesting agricultural events that you participated in. I'd love to hear a good story. Tim: Oh, man. I've got so many. It's not the good ones that you remember, it's the horrible ones. There's three shows, there's the one you planned to do, the one you do, and the one you wish on the drive home that you would have done. I've had all kinds of stuff go wrong. No, for the most part they're always fun. T3: All right. Josh White: So Tim, how often are you on the farm versus having to hit the road for comedy? Tim: I probably go off and do 30, 35 shows a year. Normally I fly out the night before and I'm back the day after. My brother's always been my biggest supporter, he covers while I'm gone. I couldn't have made it this far doing comedy without my brother's support, because we're partners in the dairy and he's always covered for me when I'm gone. T3: Where is the dairy located, Tim? Tim: Central Florida. We're actually over between Fort Myers and Tampa, where all the elderly people go to pass away, you take a right and that's where we're at. T3: When that hurricane came through Fort Myers last year, that affect you guys at all? Tim: No, it affected a few of my buddies. Nobody lost any cows, but barns were just crinkled up like aluminum foil and tossed around. I think over the years I've lost three barns to hurricanes. T3: Oh, really? Tim: Yeah. They tell you how it's rated for 80 mile an hour or whatever, and then when the tornado or the hurricane comes through it wads it up like a piece of paper and chucks it 100 yards. You're like, "Well, that wasn't rated right." Anyway. Go ahead, this is your podcast. T3: Tim, if you have a question to get the market discussion started, why don't you go ahead and shoot?

In today's episode of The Milk Check, we're joined by Tim the Dairy Farmer, a farmer, speaker and ag comedian. If you think dairy farming is no laughing matter, then you haven't met Tim. Tune in for a special episode of the podcast, where Tim and the Jacoby team discuss: Strong harvest likely leading to lower feed prices Could dairy heifer prices rival Black Angus prices in the near(ish) future? Could the milk price reach $30? Things you should never plan near the cow pasture Plus, learn how Tim got into the comedy biz and how he silences the hecklers. Don't miss this episode of The Milk Check with Tim the Dairy Farmer. Intro audio (with music): Welcome to the Milk Check, a TC Jacoby & Co podcast where we share market insights and analysis with dairy farmers in mind. Ted Jacoby II (T3): Welcome, everybody, to the Milk Check. This month we've got a very special episode, we have a special guest, Tim the Dairy Farmer is with us today. Tim is going to ask us what we think is going on with these dairy markets, and we're going to do our best to give him an answer, and we'll see where the conversation goes from there. Tim, why don't you tell us a little bit about yourself? Tim the Dairy Farmer: I've been in the dairy business for 30-something years, taken my licks, started doing standup comedy as Tim the Dairy Farmer about 22 years ago, and I speak at agriculture events. I'm a standup comedian, I'm not a motivational speaker. I'm horrible at marketing myself there, Ted. So basically I'm a dairy farmer that does standup comedy, and they hire me to come to meetings, to wake up after guys like you talk. And here's another thing, this podcast is called the Milk Check, correct? T3: Yes. Tim: All right. This is how you know I'm a dairy farmer, y'all call it the Milk Check, I'm just happy my last milk check had a comma. T3: Well, that's why we call it the Milk Check, because we want to talk a little bit about markets and what's affected dairy farmers' milk checks. Hopefully most dairy farmers do have a comma right now because prices are halfway decent. But before we go to markets, Tim, I've got to ask, tell me about one of the most interesting agricultural events that you participated in. I'd love to hear a good story. Tim: Oh, man. I've got so many. It's not the good ones that you remember, it's the horrible ones. There's three shows, there's the one you planned to do, the one you do, and the one you wish on the drive home that you would have done. I've had all kinds of stuff go wrong. No, for the most part they're always fun. T3: All right. Josh White: So Tim, how often are you on the farm versus having to hit the road for comedy? Tim: I probably go off and do 30, 35 shows a year. Normally I fly out the night before and I'm back the day after. My brother's always been my biggest supporter, he covers while I'm gone. I couldn't have made it this far doing comedy without my brother's support, because we're partners in the dairy and he's always covered for me when I'm gone. T3: Where is the dairy located, Tim? Tim: Central Florida. We're actually over between Fort Myers and Tampa, where all the elderly people go to pass away, you take a right and that's where we're at. T3: When that hurricane came through Fort Myers last year, that affect you guys at all? Tim: No, it affected a few of my buddies. Nobody lost any cows, but barns were just crinkled up like aluminum foil and tossed around. I think over the years I've lost three barns to hurricanes. T3: Oh, really? Tim: Yeah. They tell you how it's rated for 80 mile an hour or whatever, and then when the tornado or the hurricane comes through it wads it up like a piece of paper and chucks it 100 yards. You're like, "Well, that wasn't rated right." Anyway. Go ahead, this is your podcast. T3: Tim, if you have a question to get the market discussion started, why don't you go ahead and shoot?

Spring Creeks Cattle Company has been selected as the 2024 Cattlemen of the Year by the Wisconsin Cattlemen's Association. With a legacy of excellence since 1992, this family-run operation has set a benchmark in cattle breeding and feeding, specializing in Limousin, Red Angus, and Black Angus breeds. Known for their high-quality genetics and commitment to innovation, Spring Creeks Cattle Company has not only made significant strides in the seedstock market but has also embraced direct-to-consumer sales, further demonstrating their adaptability and dedication to the cattle industry. Owner Bob Mitchell shares more about the farm and the achievements that led them to this award. “We started with Limousin cattle in 1992, aiming to offer something different in the seedstock market. Our goal was to create a superior product for the beef market by integrating Limousin genetics with Angus breeds,” said Bob Mitchell, co-owner of Springs Creek Cattle Company. “Today, we run several hundred cows and are proud to offer a diverse range of seedstock and finished cattle.”See omnystudio.com/listener for privacy information.

Guillermo Perales is taking advantage of the buyer's market. It's good to be a chicken chain. And Hooters and Black Angus are on bankruptcy watch.

Two episodes starring Tom Conway as Sherlock Holmes and Nigel Bruce as Watson in ABC Radiio's The New Adventures of Sherlock Holmes

On this month's episode of Flippin' the Switch, we're celebrating National Agriculture Month and Grilling Month with two very special guests! Ever wondered how a family farm can thrive through generations and even a pandemic? Join us as we get to know local farmers Eric and Ashley Smith, owners of JS Lowland Cattle. You'll get an insider's look at the Smith Farm, a legacy that began in 1928 and has evolved with the times. Hear heartwarming stories about the multi-generational involvement, including contributions from Eric's 90-year-old grandfather. Learn about their meticulous cattle management practices, from rotational grazing to raising diverse breeds like Black Angus, Limousine Mix, and Charolais.We then switch gears to chat with Lainey Johnson from Pogies Adventure Center. Learn how Pogies transformed from a simple fishing shop into a multifaceted outdoor adventure and educational hub during the pandemic. Lainey shares the inspiring story of their new farm in Maysville, which offers agritourism and farm camps that teach essential skills like gardening, baking, and animal care. We also explore Pogies' exciting future plans. This episode is a testament to resilience, community spirit, and the enduring legacy of local farming.

Send us a Text Message.Today we talk with Keir Albert from Albert Acres Cattle Co. Established in 2019 as a result of loving the Texas Longhorn Cattle breed. They made the switch from Black Angus and have zero regrets! Their mission is to promote the Texas Longhorn by bringing excitement and education around this amazing breed. Albert Acres prides themselves on quality genetics, doing their own AI, and enjoy participating in a few breed shows here and there. Their goal is to raise the most complete animal possible with lots of horn, conformation, size, color, and disposition.www.albertacrescattleco.comwww.diamondblonghorns.comwww.arrowheadcattlecompany.com

Join the Soil Sisters in Stonewall, Texas, for this conversation with Michael Klein, a sixth-generation Gillespie County Texan and owner/steward of Windy Bar Ranch. The discussion covers the ranch's transition to Black Angus cattle, regen ag in ranching, strategies for success, and the journey from wholesale to direct-to-consumer beef sales. Michael shares insights into his farming practices, genetic testing for cattle, rotational grazing, and how he avoids commercial fertilizers on his land and big pharma drugs in his cattle. The conversation also touches on local beef processing and the significance of voting with your dollars by supporting local farmers and ranchers.Connect with Michael Klein: @windybarbeef | Get on the waiting list to purchase Windy Bar Beef at windybarbeef.com | Learn more about Windy Bar Ranch at windybarranch.comTIME STAMPS:00:00 Welcome to the Soil Sisters Podcast00:12 Introduction to Windy Bar Ranch01:21 Starting with Black Angus05:54 Direct to Consumer Beef Sales09:22 Genetic Testing and Marbling13:32 Sustainable Feeding Practices15:53 Cover Crops and Fertilization26:04 Challenges and Advice for New Farmers28:37 Ranch Tours and Learning Experiences29:24 The Meater App: A Game Changer for Grilling30:29 Concerns About Texas Farm and Ranch Land30:37 The Importance of Water Management32:07 The Battle Against Cedar Trees36:15 The Disconnect Between Food Sources and Consumers37:45 The Role of Black Angus in Quality Beef38:06 The Power of Record Keeping in Ranching39:44 Engaging with Customers and Social Media45:20 Challenges with Government Regulations48:47 The Beef Packing Industry's Impact on Ranchers49:50 Local Beef Processors and Dry Aging52:02 The Benefits of Corn in Beef Feed54:03 Conclusion and Final Thoughts

An entire herd of about 75 Black Angus cattle was stolen from a farm in Quebec last week. Geoff Morrison, creator of TV series Farm Crime, talks us through how criminals could even pull off a heist that big — and where those cattle might go.

It's the middle of calving season for ranchers, and if you don't know what that means, you're not alone. Tyler and Angela McCann fifth generation ranchers and owners of Wyoming Cowboy Cuts can tell you. It's when the cows are giving birth to their baby calves and as Tyler says, averages about three a day. That's intense work and Tyler admits he's rather tired as he gives his interview. Calves are born and raised on the undulating sagebrush steppe of the family's Hancock Ranch and when weaned from their mother cows, travel 72 miles to Tyler and Angela McCann's farm. There, the beef cattle reside in irrigated pastures, and, in addition to their grass diet, eat a corn, oat and barley grain supplement. The McCanns' daughters, the family ranch's sixth generation, often pet the beef cattle at their twice daily grain feedings.Here's the family story on how all this came about. Angela's grandfather and grandmother purchased the ranchlands where, today, the McCanns' cattle graze. When Angela's grandparents married, her grandfather owned a saddle and bedroll, and her grandmother had a few cooking pots and a sewing machine. The McCanns' honor their family's hard work by furthering the ranch business's environmental and financial sustainability for the next generation — their daughters. The family is the epitome of the American Dream. Technically, the ranch is a commercial beef herd raising a mix of Red Angus, Black Angus and Hereford cattle. The idea of “finishing beef” started about 12 years ago when Tyler and Angela married. Finishing is a process of essentially fattening up the cattle with the corn and grain feed instead of selling off the cattle after only grazing them in the pasture. Deciding that they would be losing money on the grazed cattle by selling them at auction, they chose to keep and finish the cattle and found the taste after processing was incredibly good. That led to the path of selling their choice beef direct to the public and eventually added pork and lamb to the product line. Business must be good, as a look at their website shows they are sold out of almost every offering. The company will ship their products, but shipping from central Wyoming poses some challenges. Luckily, the McCann's have experienced such high sales locally that they haven't had to do much shipping. The process of landing that delicious piece of beef on someone's plate is quite an odyssey. The McCann's time their calving for the spring of the year and after the calves reach around six weeks of age, the branding activity begins. That's when the company has a solid count of future cattle and the mothers will then continue to raise their calves through the summer. In the fall, the company begins gathering the herd in the pasture, which is 56 square miles in size. The cattle are in pairs, mother and calf, so the calves need to be weaned away then sorted into steers and heifers (boys and girls for us beginners). The ranchers then select the best heifers to keep breeding then sell the majority of steers to a backgrounder, someone who will take the steers from their weight of a little over 500 pounds and put them in a yearling program, meaning keeping them in pasture another summer. The McCann's also take the cattle they keep and put them in the same program where the beef will grow to the 850-950 pound range. They are then brought to the pasture for the finishing stage, being grain fed twice a day and checked carefully for any maladies. Occasionally, the lucky ones even receive a name (check the website). The company has found that the grasses in their pastures produce a unique flavor and have been experimenting with the combination of grasses and cross-breeding to offer multiple flavors of their products. When products are available, buy online at: https://www.wyomingcowboycuts.com/. Follow them on IG: @wyomingcowboycuts, FB: @wyomingcowboycuts Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

Over 6 million head, that's the size of the cattle herd in the state of Kansas and today Matt Perrier (Dalebanks Angus & host of Practically Ranching), 5th generation rancher from Eureka, KS, walks us through the history of the Kansas Cattle Industry. From those iconic Kansas cow towns to the expansion of the railroad, the arrival of the Black Angus in the US, and the Kansas City Stockyards and Packing houses.  We'll also talk about the evolution of the Kansas Cattle Industry since the early 1900's and how Kansas is a state that literally has every facet of the beef industry inside its boarders... from the rancher or the farmers to the feeder and the packer.  Doesn't matter what part of the country you're from, you might be surprised in what you learn about what Kansas has to do with your ranching operation. #workingranchmagazine #ranchlife #ranching #dayweather #weather #agweather #beef #cows #livestock #cattle #Gelbvieh #DiamondV #InheriteSelect #KLA #KansasCattle #practicallyranching

In this episode Kevin reviews the legend of the mysterious and seductive Selkies from the Faroe Islands. And in part two of the show, Bill covers a Sasquatch encounter from some Angus cattle ranchers. And some great listener mail from many of you so please join us! Thank you for listening!www.bigfootterrorinthewoods.comProduced by: "Bigfoot Terror in the Woods L.L.C."This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4656375/advertisement

Macey Hurst was born and raised on a cow/calf operation in Mid Missouri where she quickly found her love for the beef industry and community. She went to school to study agricultural communications and agribusiness so she could better tell the story of the industry and promote it. After an unfortunate family situation ended ranching as they knew it, Macey, her mom and sister started Lady Livestock Company - a registered Black Angus herd - through which they share the beef story and encourage women in agriculture. In addition to her passion for cattle, she spends her days selling print, working alongside many ag publications and businesses, advocating for the industry through speaking engagements and social media, as well as traveling and soaking up as much time with loved ones as possible. Follow Macey: @macey.hurst & @ladylivestockco Thank you to Ag Chicks Sponsors: Strayhorn: Use code AGCHICKS at checkout ⁠https://www.strayhorn.com⁠ ------------------------------------------------ Merch: ⁠⁠⁠https://www.agchicks.net/shop⁠⁠ ⁠ ------------------------------------------------ Find Ally: Website: ⁠⁠⁠https://agchicks.net⁠⁠⁠ Instagram: ⁠⁠⁠https://instagram.com/agchicks⁠⁠ ⁠ Facebook: ⁠⁠⁠https://facebook.com/agchicks⁠⁠ ⁠ YouTube: ⁠⁠⁠⁠ @AGCHICKS ⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/agchicks/support

Stay tuned to the end: new outro song!! Michael is joined by friend and powerhouse of a man, Michael Moore (no relation to the filmmaker/documentarian of the same name) to dine at Texas Roadhouse The restaurant started as a spot in a mall in Indiana, so it was neither a roadhouse nor Texan, but that didn't stop owner W. Kent Taylor from building an empire after giving up on opening a Colorado-themed restaurant Learn all about the history of the chain dubbed the "Loudest Restaurant in America" in this week's Eat Deets Harrison Augustine

Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that's a good thing. It means I'm learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they've already learned, and add them to my toolkit. Today we sit down with Jim Little, Director of Culinary Innovation for Big Angus Steakhouse. Jim's path from Executive Chef to Corporate Director is packed with best practices and lessons learned. In our conversation we explore the most direct path to success and how to innovate and inspire despite difficult market conditions.  For more information on Black Angus, visit https://www.blackangus.com/. __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

We begin DIEcember, a celebration of the horror movies made by New World Pictures, with a movie that nearly made it into New World's history: 1992's WARLOCK: THE ARMAGEDDON directed by the late Anthony Hickox (HELLRAISER III: HELL ON EARTH) and starring the late Julian Sands in his second go-around as Satan's son. This time around, the Warlock has some new adversaries in the form of two teenage Druid warriors who train to face the evil Warlock by making baseballs fly through the air and befriending squirrels. Along the way, we discuss THE GREAT OUTDOORS, growing up on a film set, and the delicious menu at Black Angus!  Get ready for DIEcember, because this is only the beginning!   

In this episode Kevin reviews the legend of the mysterious and seductive Selkies from the Faroe Islands. And in part two of the show, Bill covers a Sasquatch Encounter from some Angus Cattle Ranchers. And some great listener mail from many of you so please join us! Thank you for listening! www.bigfootterrorinthewoods.com Produced by: "Bigfoot Terror in the Woods L.L.C."

The Adventure of the Black Angus

This week, Stan interviews Kelly Smith. Kelly serves as the Director of Commercial Marketing for the Red Angus Association of America. Formerly, Kelly served for a number of years in the cattle feed business.Stan and Kelly talk about the state of cattle farming today, Black Angus vs. Red Angus cattle, and why America needs cattle farmers.We'd love to hear your feedback! Please reach out to us if you have ideas for future shows or how we can make That Farm Life even better! Email us at aghealth@williamsbu.edu!That Farm Life is produced by Eagle Farms at Williams Baptist University. That Farm Life Podcast is also a resource of Agri Health Network. For more information and to find more resources, check out AgriHealth.net. Are you interested in graduating from college debt free? Check out the Williams Works program at WBU! For more information, call 870-759-4120 or email admissions@williamsbu.edu.

Há 20 anos, surgiu o Programa Angus Certificada, o selo que se tornou sinônimo de qualidade no mercado de carnes. Desde então, o consumo e a exportação de carne Angus certificada no Brasil só têm crescido. Junto com o crescimento, a importância de manter a padronização na produção também aumentou. Para entender melhor o impacto da carne Angus no mercado premium, convidei Ana Doralina Menezes, Gerente Nacional do Programa Carne Angus Certificada. Ana compartilha sua jornada desde o primeiro contato com o mercado de carnes até seu envolvimento com o Programa. Ela destaca a importância de os consumidores reconhecerem quando estão adquirindo um produto de qualidade superior. Por outro lado, Ana explica por que ainda é um desafio comunicar as particularidades da carne premium, tanto no Brasil como no exterior, devido à desinformação e até à existência de pirataria de carne Angus. Para entender melhor essa perspectiva, é só apertar o play! SIGA A ANA: Instagram: instagram.com/anadoralinaLinkedIn: linkedin.com/in/ana-doralina-alves-menezes-17473396/ PARCEIROS DESTE EPISÓDIO Este episódio foi trazido até você pela Nutripura Nutrição e Pastagem! A Nutripura, que tem como base valores como honestidade, qualidade e inovação nos produtos e excelência no atendimento, atua há mais de 20 anos no segmento pecuário, oferecendo os melhores produtos e serviços aos pecuaristas. Fique ligado nos artigos que saem no Blog Canivete e no podcast CaniveteCast! Com certeza é o melhor conteúdo sobre pecuária que você irá encontrar na internet. Nutripura: O produto certo, na hora certa. Site: http://www.nutripura.com.brBlog Canivete: [https://www.nutripura.com.br/pub/blog-canivete/Instagram: https://www.instagram.com/nutripura/Facebook: https://www.facebook.com/Nutripura/LinkedIn: https://www.linkedin.com/company/nutripura/YouTube: https://www.youtube.com/user/TvNutripura   Este episódio também foi trazido até você pela Stoller! A missão da Stoller é transformar conhecimento em inovação para a agricultura, gerando valor a todos os envolvidos, impulsionando as culturas a alcançarem seu máximo potencial genético para atingir altas produtividades. Aprimore o seu conhecimento sobre fisiologia, nutrição e biologia de plantas no podcast Campo On e enfrente os desafios da agricultura do futuro! Isso é inovação. Isso é Stoller! Site: https://www.stoller.com.br/Instagram: https://www.instagram.com/stoller_brasil/Podcast Campo On: http://bit.ly/campo0n   Este episódio também foi trazido até você pela Formação Leadcultura! Esta é a formação em marketing digital para o agronegócio mais completa do Brasil, com vídeos, materiais de apoio e tutoriais completos para aprender tudo sobre o universo do marketing digital agro. Site: https://leadcultura.com.br/Instagram: https://www.instagram.com/leadcultura/YouTube: https://www.youtube.com/@leadcultura INTERAJA COM O AGRO RESENHAInstagram: www.instagram.com/agroresenhaTwitter: http://www.twitter.com/agroresenhaFacebook: http://www.facebook.com/agroresenhaYouTube: https://www.youtube.com/agroresenhaCanal do Telegram: https://t.me/agroresenhaCanal do WhatsApp: https://bit.ly/arp-zap-01 E-MAILSe você tem alguma sugestão de pauta, reclamação ou dúvida envie um e-mail para contato@agroresenha.com.br ACOMPANHE A REDE AGROCASTInstagram: https://www.instagram.com/redeagrocast/Facebook: https://www.facebook.com/redeagrocast/Twitter: https://twitter.com/redeagrocast FICHA TÉCNICAApresentação: Paulo OzakiProdução: Agro ResenhaConvidado: Ana Doralina MenezesEdição: Senhor A - https://editorsenhor-a.com.brSee omnystudio.com/listener for privacy information.

Tim Heidecker joins the 'boys to talk major chains, pizza, and waiting in line before a review of Black Angus Steakhouse. Plus, another edition of The Michelin Men.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at doughboys.kinshipgoods.comSources for this week's intro:https://archive.org/details/heresbeef00stua/page/10/mode/2uphttps://www.nytimes.com/2016/06/10/business/stuart-anderson-founder-of-black-angus-steakhouse-dies-at-93.htmlhttps://news.google.com/newspapers?id=W4hUAAAAIBAJ&sjid=bY8DAAAAIBAJ&pg=6908%2C6214023https://www.desertsun.com/story/news/2016/06/08/stuart-anderson-founder-black-angus-chain-dies-rancho-mirage/85621740/https://www.blackangus.com/aboutSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When the people who run Massachuttes-based Burtons Grill & Bar asked John Haggai to be the company's new CEO, he pulled what can only be described as a baller move.  "[I said] I'm not moving to Boston, as beautiful as it is, plus I have kids, I'm not moving, there's no way. So I thought that was a deal breaker," but it wasn't Haggai said. So he added another stipulation. "And I said I'm building a restaurant in Richmond. Richmond is awesome but it's not quite big enough of a city typically that we're in. We're in Charlotte. We're going to Atlanta. We're in some bigger markets. And I'm like, I think one could do really well here. That was the really ballsy move was to build a restaurant, right when I took over in my town." Haggai moved to Virginia 20 years ago to manage Outback restaurants. He stayed in Richmond and eventually left Outback to be part of the team that founded both Cafe Caturra and Tazza Kitchen. "I had brunch at Tazza two days ago," he said. "It's like my second favorite restaurant now." So what can you expect at his favorite restaurant? Allen Brothers steaks for one. "They're the best cutting house in the United States," he said of his steak supplier. "We use single source, North Dakota ranch, Black Angus cattle. It is the best, no doubt. If you eat a steak at Burtons and you cut into it, it's phenomenal. And you'll pay $20 less than you will wherever." Haggai said Burtons was also proud of its ability to be accessible to anyone. "People who have accessibility [issues], people with special needs, and the big one is really the dietary restrictions and allergy friendly because that's a tough one to pull off in our business." Burtons Grill & Bar is located at 3520 West Cary Street in the new Carytown Exchange shopping center.See omnystudio.com/listener for privacy information.

This is the first episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. These stories come from Kanamaluka - the Tamar River - in Lutruwita. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you'll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people eating at home and in restaurants, and the earth as a whole. From good dirt comes good beef. That's the motto at Glen Torrie Pastures, where Pippa Mills grows Black Angus beef for the local market. The farm is a deliberately small family enterprise run with sustainability and accountability - to the land, customers, the next generations, the world we share - at front of mind. https://www.agricultured.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

This is the first episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. These stories come from Kanamaluka - the Tamar River - in Lutruwita. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you'll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people eating at home and in restaurants, and the earth as a whole. From good dirt comes good beef. That's the motto at Glen Torrie Pastures, where Pippa Mills grows Black Angus beef for the local market. The farm is a deliberately small family enterprise run with sustainability and accountability - to the land, customers, the next generations, the world we share - at front of mind. https://www.agricultured.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

The man that needs no introduction… is on Introducing!Pete Murray has been part of our lives for 20 years. He's celebrating by hitting the road for his Greatest Hits Tour and releasing two decades of hits on his new Best Of album. And here we talk about it all!From saying goodbye to a life of sport and picking up a guitar in his 20's… to moving to London and getting a little kick up the musical bum from Sneaky Sound System's Black Angus, he's never looked back and there is no sign of stopping! See omnystudio.com/listener for privacy information.

The first Dog Haus opened in Pasadena, California in 2010. Since then, Dog Haus has expanded to include 91 locations throughout southern California. Dog Haus has garnered critical acclaim and national attention for its signature all beef Haus Dogs and handcrafted proprietary Haus Sausages, as well as its 100% genetically tested, humanely raised, hormone- and antibiotic-free Black Angus beef. Many start-up restaurants rely on a celebrity name to drive consumer interest, which calls into question the quality of the food and expertise of the celebrity when it comes to the offering. Consistency of quality is important. Some restaurant brands don't have standards – or don't clearly define the standards – which means different dining experiences between each location or even at the same location. QUOTES “Our advantage is the quality of the food. It's the product itself.” (Justin) “We are created by people who are very much into food. That's been our goal since day one.” (Justin) “Zeroing in on the quality of the product. That's not a different story. So many brands think their product is ‘the best.' What (Dog Haus provides) is reasons to believe why that's true.” (Joseph) “How do you get someone to pay $8 for a hot dog when Costco sells it for $1.50. That's a unique challenge for us. We do that with high quality ingredients. It's not just a hot dog and you know that when you see it.” (Justin) “Quality matters, especially on delivery.” (Justin) “(Some restaurants) make it as cheap as possible and maximize profitability, get the money and go. I think now more than ever, the delivery game has changed that. After I've paid for delivery fees and that (meal) comes back tasting like garbage, that's horrible.” (Joseph) TRANSCRIPT 00:00.00 vigorbranding Everyone and today I'm joined by Justin Bartek you probably remember our episode from early on in the fork tales days I had to have him back because so much has changed since then Justin won't you say hello and ah give us a little update on where you've been and where you are now. 00:16.68 Justin Bartek Yeah, man, it's good to see you Joseph as always in the past few months about five months ago now I joined doghouse worldwide which is a hot dog brand but we do smash burgers hot dogs, gourmet sausages breakfast burritos that are actually killing it. Um. And more so it's very exciting to be over here I've sort of been put in a position to help with those virtual brands that they have called the absolute brands. But I'm also you know there's always so much to do that I've been helping with my own connections and background to all across the organization. So. It's been great. 00:50.71 vigorbranding That's awesome. So um, for those don't remember you you used to be at the Ramen company Jinnya I Still go there. Still love their ramen. 00:56.60 Justin Bartek I'm correct. 00:58.38 vigorbranding Um, and as you said now you're in this new position. Jinnya is a brick and mortar. It's full service. Well it's actually fast casual technically there's counters service. You sit down, you're kind of waited on um, whereas doghouse and and especially the virtual brand world completely different. So how has this transition gone from you gone for you and. 01:04.90 Justin Bartek And. 01:18.23 vigorbranding And what are what are some of the biggest challenges in shifting from this company that you're at now from Virginia as well as the format shift. 01:27.51 Justin Bartek Yeah, sure, um, you know when I came here. It's it's kind of a great time to be here and that you know when the doghouse brand started it started in 2010 as well same as Virginia um, but they were they were kind of a fast casual brand. You know it wasn't really about the bar. Yeah, they had beer. They didn't have full liquor licenses at the time they didn't have the doghouse beer garden concept. It was just doghouse so that's kind of our legacy brand at this point and you could imagine ah ah a doghouse like that might be in in an old Taco Bell like the old school Taco Bell that you know from the seventy s that building though. That's where a doghouse could be now. Got doghouse beer gardens. They've got full liquor licenses. They've got patios. They've got games. They've got you know, just much more of a bar experience. So since I've been over here. We've been talking about how to make this brand more bar. Friendly. How do we make it better. How do we. Increase the happy hour. How do we put it in new drinks. How do we? you know like we're really going through that top to bottom and really you know have a beverage committee now we're working with our drink partners like Coca-cola but we're also looking at the alcohol brands and kind of trying to do some bigger things we're doing. Doing milkshakes which we're going to do some spiked ones coming up which is really cool. So like all these things are in development and we're sort of that brand that's known for really like if we get an idea. Maybe we'll make a virtual brand out of it. Maybe we'll put it on our menu. You know we'll see but like they've been doing that over time and it's led to a lot of success. 02:50.65 vigorbranding That's awesome. Yeah, so I mean it's a completely different format even within doghouse. It sounds like you guys are really ah, evolving and iterating and learning. Um, what's interesting to me is this more immersive experience that you're talking about with the ah beer garden. It's nothing new, but. 02:53.54 Justin Bartek Um, yeah. 03:06.83 Justin Bartek Your. 03:08.66 vigorbranding Shifting from the traditional idea and bringing this in but then thinking about doghouses building this this. Um you know fame around that experience but virtual doesn't offer it So How are you bridging that gap. How do you bring that fun and that immersiveness and that uniqueness that doghouse has into these virtual brands that. Maybe inextricably linked ah for people For example. 03:30.41 Justin Bartek Um, yeah, it's funny. We've got these quirky names like badass breakfast burritos for instance or jail bird which is our wings um just different ideas like that. But what? what? I found what it really comes down to and I don't want to talk negative about any competitors but you know what it is. It's like. Got these brands that might have a celebrity at the Helm or just their name is slapped on it. The food quality is not there people know right away what we've seen. We've done a ton of research on this and really the last six months, especially but. The idea that you know Mr. Biesberger has 800 locations 3000 locations. Whatever that number they want to put on there but how many reorders are they getting after you order that 1 time how many people order that again I would say it's very small. The other thing we have going for us. You know in our like our badass breakfast burrito concept. We we average selling you know hundreds a day of that product right? So it's like that's per location. Mr. Beast we found only sells seven per day at the locations that they have so even though it's a huge volume because there's 3000 of them or whatever that number is they're not selling a ton. You know per location. So what we found is that our advantage is really the quality of the food and we we really try to push that in the forefront from the operations angle from packaging from you know, getting it to a science where we know this is what sells what's good. We know how to make it. We know how to deliver it with our partners or you know even taking that. 04:54.36 Justin Bartek Into direct delivery and that sort of thing so that's the that's the future. But what we what our advantages is the product itself and our food really sells itself like we're getting tons of repeat orders. We've got a great loyalty um to the brand and infinity to the brand. So now. Our next challenge is like how do we make. That doghouse fan know about badass breakfast burritos because it is not inside the 4 walls right? It's not on the menu board is badass breakfast breeze ah jail bird is not on the menu right? It's all virtual. So that's that's our challenge is like how do we connect them or maybe do we not want to connect them right? like maybe we don't need to connect them. Maybe we can license. Badass breakfast burritos with another bigger concept and they can sell that right? So like there's all these ideas out there that we're working on so there's a lot of excitement but really I think what it's come down to is the core products and how they travel and. This badass breakfast burritos I mean it's just it's doing so well, it's 20% of our sales now across the branch. So. It's just really taken off in ah in a huge way. So for my job. It's like how do I what I want to do is make badass breakfast bur briritos and or doghouse what you think of when you think of a breakfast burrito and I know that's hard to do in California but. In Maryland maybe it's easier right? Maybe it's easier in Atlanta you know, like just these other places where breakfast brito culture is not what it is I feel like we can really plant the flag and be that because this product tastes so good and it's really working. So. 06:05.49 vigorbranding Um. 06:16.30 vigorbranding Yeah, that's so much to unpack there. Um, so for clarity purposes the the virtual concepts that you have now solely exist within dog house footprints or do you have them for other ah Kitchens and. 06:25.20 Justin Bartek We? Yes, so we do work with both the main kitchen. So kitchen united is obviously our close partner but we do work with with the others as well in certain instances. You know what I mean but it's very limited and what we've what we've really found. Is we this year. We've sort of. Taken a step back from those so like the kitchen experience the virtual kitchens and really dove more into our own brick and mortar and how to make the execution better from our own stores and so even though we have 6 virtual brands. It's not like we're out here trying to get ghost kitchens for all of them. We're trying to run them from our own kitchens. 06:52.30 vigorbranding Um. 07:03.35 Justin Bartek And that's been sort of the focus for this year but what's great about that is like I said we could turn on a new brand tomorrow and then here's ah, here's another brand here's a different take on it. You know we're always the the real research in the kitchen is what. Is great here because these guys love to cook. They love food and it's like they're always inventive with that. So it's like it's it's a nice feeling to know they're also not scared to say okay, here's a brand like all we need is a logo It's a packaging and we we got the same ingredients for the most part usually so it's um, you know. 07:29.17 vigorbranding Um. 07:30.38 Justin Bartek They're They're very adventurous when it comes to that and then if one sticks great if doesn't we can take it away. You know it's not a lot of not a huge investment. 07:37.27 vigorbranding Yeah,, that's one of the things that I think has been um I don't I mean I'll say scary but I don't mean scary I think so in y'all's case it makes a lot of sense you have footprints you have a kitchen you can take the mitigated risk that is lower cost all things considered and by all things I mean. The the cost of finding a location putting an loa down um securing a building out blow this goes On. Um, so that's great. But I do think that there is a misperception or misconception from a lot of folks that all it is is create a fun name throw a logo together put some packaging together. Wham Bam. Thank you Ma see you later. 07:59.29 Justin Bartek Um, yes, yes. 08:12.67 Justin Bartek Um, right. 08:13.72 vigorbranding And get it out there and I think that my thinking is that it's going to lead to some of these set it and forget it brands. It's going to lead to failure is that something that you see that you're seeing is that something that you guys are worried about. 08:29.36 Justin Bartek I would say not, We're not worried about that and it goes back to the product. We've tried all these brands right? where we always are like let's try this one. Let's see this barstool whatever like but what is it and we get the packaging. We see the food like ah great. 08:40.85 vigorbranding Um, yeah. 08:42.48 Justin Bartek And it's not. It's nothing that I really would ever want to order again and I don't want to trash. Anyone's brands but like it's just the the name of the game you know, but it's like it's like dude like. 08:48.99 vigorbranding Let's track him come on. 08:53.60 Justin Bartek Is Barrstol really spending time to do that research is Mr. Beast really out here testing food like that you know, no, he's not he doesn't have time to do that. We know that and plus when it's not your passion like when I when I see Mario Lopez Tacos do I ever want that? no. 09:00.46 vigorbranding Um. 09:08.96 Justin Bartek Is he known for tacos. No, he's known for being Latin right? like so on du like you just now it's getting stereotypical like it's just funny to me that um you know it's just they don't have the the culinary background right? and I think where doghouse shines is we are. 09:11.54 vigorbranding Um, right. 09:21.30 vigorbranding Right. 09:26.26 Justin Bartek Created by people that are very into food that was the goal from day 1 we use King Hawaiian roles we do we do all these things that are a little different and we really focus on quality like creekstone farms is our our meat provider. Let's say no antibiotics like it's not a joke here like we talk about it but we we need to talk more about it because I think. You know today's guests especially the younger ones they care about those things they care about the environment the planet where where things are sourced. You know they chipotle is you know for what they are if they've done that job of like hey we we're selling you something better. Is it really I don't know but they talk about it right? So we we kind of we're leaning into that as well like let's put it out there what we're doing because. 09:58.27 vigorbranding Right. 10:04.16 Justin Bartek You are paying for that quality and I think you know from what I've heard from our team only being here five or six months you know in the past it's like how do you get someone to pay $8 for a hot dog when Costco sells for a dollar 50 10:15.21 vigorbranding Right. 10:16.77 Justin Bartek So that's ah, a unique challenge for us. But it's like how do we do that with high-quality ingredients telling people about the ingredients making these exotic builds and things that look different. It's not just a hot dog and you know that when you once you see it, you know so it's that's our job to really get in front of people. 10:26.38 vigorbranding Sure, Yeah yeah I Love the approach there and so you're you're really zeroing in on the quality of product That's not a different story I mean everybody thinks Well I won't say everyone that's blanket right? So many people think that their food is quote unquote the best. 10:42.56 Justin Bartek Friend. 10:44.70 vigorbranding Um, but I think what you started to unpack is reasons to believe why it has a better flavor profile those Kings Y and buns the quality of the product. Um, and how you're putting it together and I think that culminates to give the market reasons to not just acknowledge but believe and you're right. 10:52.53 Justin Bartek A. 11:04.48 vigorbranding What does Mr Beast bring to that table. So 1 thing that he has that even y'all don't have is a loudspeaker. Um, you guys have to pay for that right? So you have to go out there to put paid media together. You have to get the you know influencers god forbid I say that word um god I hate that word so much. 11:12.10 Justin Bartek Um, prayers are. 11:18.54 Justin Bartek Let me. 11:23.28 vigorbranding But you have to get influencers to go out there and also add um gravitas to those claims because no one's going to believe it coming from the Brand's mouth. But once the word is out and you've brought someone through that early funnel using marketing speak to a point where they want to try with Mr. Beeer less with little substance. 11:36.34 Justin Bartek You. 11:42.88 vigorbranding With barstool um I'm actually not familiar with their brand I probably their brands I know barstool sports but not their virtual brands. But I would I'd have to imagine Dave Portnoy does have a pretty good stranglehold on pizza and I would say he may have a better stranglehold on pizza than. 11:55.39 Justin Bartek 5 12:02.72 vigorbranding Many other pizza people out there just because of that series I don't know if you've seen it. But yeah. 12:05.11 Justin Bartek Yeah, well, what's funny that brand they don't they didn't they weren't doing pizza. It was wings right? exactly. It's yeah, it's one of those things. Dude it's like um. 12:13.40 vigorbranding Okay, great. Yes, so like why not do pizza. It's like like ah. 12:21.00 Justin Bartek To take it away from virtual for a second just to to talk about this like dobrick dobrick has a pizza shop now here on sunset no one's going there for the quality of the pizza watch any review I I saw one last week with Portnoy testing it and he's like I know you're my boy but dude. And he was really honest like I don't think I'd eat this again, you know and it's like very interesting and what we're seeing with that is like yeah the fame carries it so far. But it's like with any brand. Yeah, you want to open big those are all going to open big because they do have that that megaphone and they can blast that message out hey great but is there are people buying it again. 12:39.10 vigorbranding Um, yeah. 12:55.31 vigorbranding Right. 12:56.59 Justin Bartek You know I mean that's all that I care about because yeah, you'll have this huge splash. Yeah, you might have millions of people interested. But if you don't deliver the first time like any brand people aren't going to go back so over time to to one of the questions you would ask like are are they going to die. Are they going to do this. They might not die some of them are definitely going to die because people aren't going to order them after having it once and then. 13:14.25 vigorbranding Um. 13:16.55 Justin Bartek You know restaurants are not going to serve them anymore. There's because say you know what that one doesn't Work. We're just not seeing any orders. Why are we doing it and I think that's what's going to Happen. It's going to take time. But I think you know even though it's cliche that quality piece matters and especially in delivery because you don't want to get something that sucks or you know you waited Now. It's not good or. All those things matter on delivery in ah in a major way. So yeah, they have the fame and they can say hey here's this virtual Brand I didn't have to do anything I just put my name on it here here's the burger if you order from a different Mr. Beast Did you know that there is no standard like the meat quality doesn't matter to them. They say here's the build but they don't care what meat you're Using. They don't care what condiments. It's just yeah, you use ketchup use mustard to use this meat So every time you have it. It could be a different experience depending on where you get it. That's not really what people look for and brands in my opinion. So another advantage for someone like us who. 14:11.43 vigorbranding Um, yeah. 14:11.70 Justin Bartek Does have that standard and you know what you're getting every time with us. So. 14:16.13 vigorbranding Yeah I think there's like this misconception from folks that are either novice novices to the industry or um, play on ah on a lower scale I think it's a nice way of saying it where those things don't matter and it's like. 14:28.48 Justin Bartek Yeah. 14:32.81 vigorbranding Make it as cheap as possible maximize the profitability get the money and go. But I think now more than ever The the delivery game has changed it I mean you're paying a lot of money you know for something that would otherwise be very like very inexpensive like if I got that same Mr Beast Burger Let's say. 14:42.75 Justin Bartek Yes. 14:51.83 vigorbranding You know at a park out of a truck and it and it wasn't it was different than but the one I'm used to like I probably wouldn't care too much. You know what? I mean I'm like hey it's got the things that's fine. But after I've paid for the fees and the delivery fees and I have to tip the guy. 15:04.59 Justin Bartek Yeah. 15:06.75 vigorbranding You know I'm paying more for all that than I am the actual product and that thing comes back tasting like garbage I mean that's horrible. Yeah. 15:11.67 Justin Bartek Highly disappointing right? like when that happens you're just like and it leads to in the delivery game. It's like I feel like a lot of people just probably have a few favorites. You know I mean they can trust it. They know what they're going to get even if they're like I'm not hungry for Chipotle today but you know if that bowl comes. Gonna be what you want pretty much and it's the same thing every time right? But for others, it's like if I have to do trial and especially with a food like a hamburger. Not the best you know situation for traveling obviously fry same thing like they're gonna get not as good advantage for us tots. 15:32.98 vigorbranding Um, yeah. 15:45.63 vigorbranding A in. 15:46.87 Justin Bartek Tots last longer. You know what? I mean like little things like that where it's like we don't we're not going to lean in to fries the way we set up our virtual menus like tots are going to be number 1 just trying to think in those ways where it's like what what does the guest want and need and then try to outthink them if that makes sense and say. What are we gonna deliver that they don't know they want or can we set it up in a way where it's like they're sort of fallen where where we say this is the best of our menu because we know it's going to take twenty or thirty minutes to get to you so maybe avoid this go with this right? You're still going to get great flavor all that but we' that's. Where we're at now too is really just engineering that menu or the the menus and trying to get them to that place and we're also playing with like you know menu positioning so like on on our virtual brands. What's the order on the dsps versus our own site does it matter. How does it work. what what are the sales differences. All these things we're trying to just get a lot of data right now and. And push that forward and then the other piece kitchen night I mentioned they are a partner but they're actually building an os for us that will live on top of toast where we'll have multibrand ordering and with that in the same basket meaning multibrand loyalty which is really exciting for us because if you're a doghouse. 16:39.73 vigorbranding Um. 16:45.38 vigorbranding In. 16:58.51 Justin Bartek User or fan and you've ordered and we have your history. We know what you're doing but you've never tried Badass Breakfastry here's an email you you got to try this here's your discount here's whatever that is. It's like tying all that together is really exciting because now people really know that the brands are connected in that way and they're like oh I like the doghouse calling y I'll probably like. You know, bad mother KClucker I'll probably like Badass breakfast brito that that looks Amazing. So we'll be able to tie that together so that kind of is going to change our whole marketing strategy Once that's ready to go this year. Um, and then then on my side. Obviously you know me, but ah I push for digital I have a partner with partnership with hyperlocology. 17:18.38 vigorbranding Um, right. 17:34.97 Justin Bartek We're already talking about dialing into that direct ordering once this K U environment's ready because every marketing piece is going to go direct direct orders you know, um, collect the data retarget. 17:43.54 vigorbranding Bright. 17:47.68 Justin Bartek Find lookalikes. The whole thing is going to be dialed in in a way that this brand's never had it before so we're really excited about that because in conjunction with this k u thing with Hyperlocologist help. It's like we're going to drive transactions direct for our own ordering you know and then we'll get away from fees that way we'll be able to subsidize the order. Um, fee or you know the delivery fee through our partners but it's still cheaper than giving them 2025. Whatever you know these guys have signed up for in the past. So that's really exciting and that's just going to open up a new world and I know you you talk about this probably a lot on these pods just in in your career but like the data piece. 18:22.40 vigorbranding E. 18:24.35 Justin Bartek Restaurants still struggle with it because we don't have a data data analyst on our team but we know we need that data. We need to take that data and then. Use it in ways that will help us grow our brand or grow repeat business or grow. You know, like whatever that thing is but we need to harness the data and start using it. So that's that's been a huge goal for this year as well. 18:40.70 vigorbranding Yeah, it's huge I mean everything is providing data these days but rare is the case that you find folks that really know how to use it. So my friend Tammy billings She started abe and aben's been pretty great to look at from outside looking in as far as harnessing some of that. 18:48.40 Justin Bartek Right? yeah. 18:57.49 vigorbranding Sales data and getting really nuanced with when people are buying when people are making buying decisions. Um you know and hopefully hopefully I'll get her on the podcast here soon. But um, you know that's why here at at Vigor Povon we have a data science team for that very reason like it's like we know you have data. But what are you doing? What story are you excavating from that data that can help you make decisions on things like buying behaviors on things like um, where where not just profitability. But how can you maximize that profitability. How can you maximize order counts and order averages. Um, but a lot of it just comes from the gut. 19:33.84 Justin Bartek Definitely yeah. 19:36.44 vigorbranding So that's that's really troubling now one side of this that really we haven't I haven't really dove into it with anyone and but it's really intriguing to me and since you're kind of on the front lines here is the innovations in packaging you know so you mentioned the the french fry game which I mean anybody that works with Frenchchris we know. It just the sweating makes them suck and it's really tough to keep a well-balanced crisp to to a tooth ah balance in there but what innovations crip crip the tooth. Yeah, it's really important. 19:57.39 Justin Bartek Yeah. 20:09.13 Justin Bartek Crisp the tooth. Love it crisp the tooth. Ha. 20:13.69 vigorbranding I'm but I'm borrowing tooth from the Pasta world. But yeah, it's um, what are you seeing as far as innovations and then what kind of Impact. Do you think that's having on the bottom line because as we know innovations when they first come out cost more. Because it takes a while for the very you know the demand to catch up with the supply and therefore drive prices down. 20:32.91 Justin Bartek It's Funny. We we're in the middle of packaging you know like we're figuring out how what package you do want to go with in the near term in the short term. It's like we have some packaging that looks nice, um, with hot dogs a little different so it's like a tray and then you slide it into a box and it keeps it well. But. Is it hot Enough. It's Cardboard. You know it's not.. It's not ideal right? Fryes same thing like we don't have great fry packaging solutions right? now here. But at other brands I worked for like hello guys they solved it if you've seen their fry package. It's pretty awesome. It's got holes in it holds? Well the lid shuts like. 20:50.93 vigorbranding Right. 21:08.74 Justin Bartek I Would love for us to go to something like that. Um, but literally I can't really help you with this because we're in the middle of like trying to figure this out. We've got our designers working on the look and feel but as the actual products like we're taking a look at everything and we're probably like a lot of brands like okay what for our brand. What makes most sense you know like our burgers are pretty big. They're square right? but they're. 21:25.30 vigorbranding Um, yeah. 21:28.63 Justin Bartek Hawaiian roles. So you got to think through that How does that work right? like there's a lot here where things you don't have to worry about at other brands we sell corn dogs like how do you get a corn dog hopped someone in the most in the best way so it doesn't break while it's on the way you know there's things like that. So we're really, we're really in the middle of it right now trying to figure it out just like everybody. 21:41.50 vigorbranding Right. 21:48.20 Justin Bartek Um, but to your point it is a huge I wouldn't say a concern but it's like we need to solve it just like everybody else because we do want to get that quality product to you hot and you know crisp to tooth. 21:57.76 vigorbranding Yeah, it's um, you know may I think obviously there's there's innovations that that happen with the packaging too. But I wonder what what can these dsps delivery service providers for those that don't know. Um, what can they do to help out. You know like I'm I'm surprised we don't have um modular solutions that have both hot and cold that can be put into vehicles. Um, you know because then that would make our jobs a little bit easier when we're thinking about innovating and that hey we know the hot side is going to be capped at one forty one sixty, whatever that that temperature is. 22:33.74 Justin Bartek Pronounce. 22:35.84 vigorbranding Um, but if you're going to provide delivery I think the means of transportation is only 1 facet like you know you're talking about food and and part of that's food safety which is really tough. 22:41.83 Justin Bartek Um, yeah yeah I remember you know a few years ago when it was really happening. Everyone was looking for stickers like how do I seal my bag because before that we didn't even do that right? you might tie it. You might do whatever it's like. 22:54.40 vigorbranding Um, right. 22:57.19 Justin Bartek I Got to seal it to make sure that you know a driver doesn't accidentally grabs some fries out of it or whatever you know, like course the horror stories but it's true. You know you need all that. So um I feel like that part of it. You know was Covid really pushed a lot of you know hey we got to figure out this to go packaging and like. 23:00.80 vigorbranding Um, yeah, um. 23:14.50 Justin Bartek Like you said when I was at Virginia when I started at Virginia 8 stores even had delivery even had online ordering 8 right? We had to build it in two months we had to set it up. We needed to talk to dsps like a lot of our stores didn't even do third party Virginia because they didn't need to. 23:19.49 vigorbranding E. 23:30.95 vigorbranding Um, yeah, well and soups a whole nother level man like get yeah. 23:32.12 Justin Bartek You know and saying like they made enough money. Yeah, and they were just like we're good. We're good. So I know that really from the frontlines of Virginia we had to figure that out within a month or 2 and really get to go and negotiate contracts set it all up with all our franchisees make sure they're on board make sure they know how to execute you know change the packaging. 23:49.11 vigorbranding Um, right. 23:50.64 Justin Bartek We actually set up some some stickers at Virginia that named the which bowl of ramen you you get which sounds so like yeah of course you should do that? No they were using a grease pencil for years because they didn't have a lot of words so like sure whatret then stickers became mandatory we needed it. You know it helped the guest immensely because you're getting 4 bowls if you're ordering 2 rains soup. 23:59.40 vigorbranding Um, yeah. 24:10.90 Justin Bartek Toppings soup toppings knowing which is which is huge and especially for someone who might not order ramen a lot so we saw we saw our guest satisfaction go way up once we started doing that we saw it on reviews. We saw it everywhere like oh we love these stickers because now we you know we really know that that's ours. You know if we have a multiple order So little things like that go a huge go a long way. Um. 24:13.26 vigorbranding Um, right. 24:29.74 Justin Bartek But you know I just think the packaging experience is very top of mind here and we're trying to solve that this year because we know you know it's it's got to be done especially across our brands like we when they started the brands it was right when covid started so like the bag they're like let's do it cheap. 24:38.51 vigorbranding Um, right. 24:49.14 Justin Bartek Here's a stamp of the logo. So literally we've got people at the restaurant stamping bags Badass Breakfast burritos and that was our that was our packaging Now we're like let's pick it up a level. Um, you know we could license this brand potentially to another brand. We got to make sure we have everything died in so we're working through it. But it's all important man. 24:54.32 vigorbranding Um, right. 25:05.35 vigorbranding yeah yeah I mean and I think that's that's the thing there's like no 1 thing that should just be painted over but I do like the idea I mean especially when you're starting something up, um a lot of places want to do it perfect but perfect is undefined because you you don't really know what people are going to be buying in what kind of volume and so. 25:08.57 Justin Bartek F. 25:23.14 vigorbranding You know we're big proponents of like get the things set that you know for sure are borderline immovable but also be ready for that evolution. Be ready to learn and iterate and iterate um quickly and if you were in Silicon Valley God I Hate to say this now considering the the things with the banks but like fail fast. 25:25.92 Justin Bartek Right? yeah. 25:42.10 vigorbranding You know and the whole idea of failing fast is learn. What's not working adjust iterate. Try something new until you get the right thing rather than trying to turn every knob perfectly and wait for the perfect moment because there is no such thing. Um. 25:42.16 Justin Bartek Yep. 25:47.42 Justin Bartek And. 25:55.16 vigorbranding You know how how much of that. Are you guys employing how much of that mentality are you putting to use when you when you think about these innovations. 25:58.61 Justin Bartek We definitely are not not on like packaging per se even though we were talking about that but like happy hour. Let's say we've got different franchisees in different parts of the country and some might say hey we need x on our happy hour menu because this local audience will react and for the longest time. And this is at every brand but they're like no, we have our set thing here. We're sticking with this even though it might help you there. We don't have the bandwidth to create this for you one-off style you know like every brand goes goes through that we've been going through that. But how we're how we're solving for is we're allowing certain franchisees to. Try things. We're setting up committees where it's like there's a packaging committee. Let's say um, there's a happy hour committee. There's all these committees with like maybe 4 to 5 franchise partners but like it's the ones that that's their specialty. Let's say so the guy that sells a ton of delivery. We want him on the packaging because he's going to know right? He's selling the most. So. 26:35.29 vigorbranding Are. 26:53.35 Justin Bartek Um, That's how we've tried to kind of set this up and we'll let them try things then we'll come back together say how's that working for you. How has that impacted sales. How has that impacted your cost etc and then we'll sort of keep the ball rolling and we'll say all right? We're going to implement this now everywhere take this these learnings. This was the best thing because we are of the we're the kind of people that you know. The best idea wins. Not my idea you know it's just we want The best idea we don't care where it comes from. So um, we're really into that now this year. We've honed in on these committees and I think even though I wasn't here what I've learned from this brand is communication communication communication because when Covid happened. 27:13.83 vigorbranding Um, sure. 27:30.17 Justin Bartek Franchisees were freaking out. They didn't have any of the virtual brands. They only had doghouse. They made the decision the first week when everything shut down. Hey let's turn them on. Let's go and it was a complete leap of faith because we didn't know how we were going to do it. We didn't know how to do 6 brands at the same time you know, but like worked our way through had the partners. 27:32.67 vigorbranding Means home. 27:47.92 Justin Bartek Um, the partners had our backs meaning our our founders but then franchisees every week at a weekly call How's it going here's what we're learning kind of triaged our our team. So. It's like you're an expert in delivery. You're an expert in design. You're an expert in this and we would bring things to the table every week as it was happening so like hey. Ah, Panera Bread's doing this and it's working for them and just letting our french disease know like this is what's out here. Everyone kind of became an expert in a certain you know piece of this and then we just would communicate and overcommunicate and I think that really helped this brand survive it. Their sales actually came out higher because when they launched the virtual brands they got about a 30% pop. 28:24.67 vigorbranding Um, nice. 28:25.87 Justin Bartek So It really was a smart thing to do at the time. But even though I wasn't here. It's likeve been talking to our team. It's like that's how we attacked it. You know, just everyone kind of became an expert. Everyone would talk overcommunic communicate and really I found in my career communicating communication in general most important to franchisees to operations for me being a marketer. Um, early ah in my early early days like baha fresh I Just remember going there and like ops didn't talk to marketing or at least they were always at odds they might have talked and it was friendly in the hallway. But when it came to decisions. Everybody's at odds? No One's on the same page. That's how it was there from that job I really took that to heart and said look the only way as a marker I'm going to get things done. 28:52.34 vigorbranding Um, right. 29:04.87 Justin Bartek Are lockstep with ops either good cop, bad cop or what do they need from me to help them and then they'll help me you know So I've always tried to attack it that way in my career but it's coming from a place where it was not like that and it was very obvious and it could've been way better. So I always just tried to take that. 29:13.24 vigorbranding That's right. 29:21.99 Justin Bartek You know as I moved on in my career for sure I have. 29:23.83 vigorbranding There's a good lesson learned. Um I would say 1 idea to bring to the table for you guys this one's free by the way is remove the word committee and I think you should take inspiration from imperialist Britain um and change it to ministry. 29:34.91 Justin Bartek Um, okay I love it I love that I'm gonna put that on my Linkedin. Ah. 29:36.72 vigorbranding So the ministry of packaging innovation like now something you want to put on your resume. But yeah, yeah I am ah the leader of the ministry of amazing marketing solutions I Love it. 29:51.48 Justin Bartek Ah, there you go and you know. 29:53.95 vigorbranding Well so you're kind of at the forefront. It's going on in in the virtual space and um, you know it amazes me every month as I see more and more brands kind of come and I think some are dying off something slower than others some quicker than I expected. Um what? What do you think is next up for. This massive digital shift and and virtual brands and do you think we're going to start to see a convergence of virtual concept that do so well that they actually find a place in brick and mortar. Um, what? What's the big forecast from Senor Bartek 30:23.11 Justin Bartek I think that's going to happen I I think what will happen and it depends if you know maybe at a Ceo level if they'll let it happen but I do I think that licensing brands that are popular is going to become a thing I think we're obviously on the forefront of that now talking to some people. Can't talk about who but like there's some things where it could be thousand locations and it could be tomorrow. So if that happens that as breakfast burrito we become a burrito brand right overnight which is kind of scary but our founding partners are talking about already like you know what? that means like it's a thousand locations where we would do everything we would do all the marketing we would do the packaging all this. We're already preparing for that. But I I really do see that I think a lot of the flyby night celebrity led brands will go away I mean it's just it's gonna happen because of quality control I feel more than anything also in that world. You know when you're whenever you're dealing with celebrity. It could be here today. Gone tomorrow. 31:12.94 vigorbranding Right. 31:21.80 Justin Bartek I mean like yeah Mariah Carey has staying power and she's probably not going anywhere but like do people are people going to care about Mario Lopez if he's not on that show anymore or Mr Beast he could have some who was the other guy online and said something and then he was just erased like the next day right like 31:27.61 vigorbranding Every. 31:35.98 vigorbranding Um, yeah. 31:37.65 Justin Bartek That kind of thing happens and then it's like maybe Mr Beast goes away. He slips up and says one wrong thing all of a sudden. He's banned or whatever right? So I just feel like those type of brands aren't here for the long haul I feel like if it's chef driven or brand driven and you you know that food that's where it's going to be I think you know, um. 31:42.79 vigorbranding Um, yeah. 31:55.92 Justin Bartek Who who does a great job like fukoo you know anything like this you know you're getting from Chang you know mean like Chang is going to kill it. So um I just think it's more chef-d driven more brand driven. It's more about story. You know how it is with the youth you have a kid now. 31:58.90 vigorbranding Um, he's crushing right now. Yeah. 32:10.36 Justin Bartek They they care about the planet they care about. Maybe not yours not old enough to care about anything the the bathroom and food but you know I mean just the the way the world is going I feel I feel like the real stories are more important than ever you know I mean telling your real background telling your real history and then having people buy into that by saying you know what. 32:10.47 vigorbranding Um, yeah, not yet. Yeah is great. 32:29.45 Justin Bartek I Like that too or I'm that way too and I combine into that and I see where these guys are coming from or I see where these ladies they started in their kitchen. They did this whole thing Now they have this brand like I love stories like that even out here I mean I don't know if you've been out here in a little bit but we've got this brand home state which you may have heard of it's it's ah it's. 32:46.81 vigorbranding I Don't know if it did okay. 32:48.33 Justin Bartek Ah, a woman from Texas but she does breakfast tacos and she makes Caso and she's got she's a triplet so she has 2 sisters but it's literally like just they started here. They brought these recipes here and now I think they have 6 or 7 locations but it's a brand I love because it's like the vibe. The music they're making tortillas by hand. 33:06.11 vigorbranding Um, yeah. 33:07.90 Justin Bartek Great food. You know it's just like they're doing a great job and it's the kind of brand that could blow up and that's what you want, You know you mean they have a story they're in the community. They they do donations they work with music artists to do their you know foundational kind of things. It's just like that's a kind of brand I Want to be a part of I don't feel bad spending my money there because I know that she's. 33:17.30 vigorbranding Right. 33:24.40 vigorbranding That's right. 33:25.50 Justin Bartek You know doing it in the community and really doing a great job. So I think brands like that are are what people will focus on in the future and especially the youth think as we grow you know we're old. We don't yeah we like what we like but like these these young kids are are the future Obviously but they're the ones that are like what do they stand for that matters which back when I was. 33:35.57 vigorbranding Um, yeah to bummer date. Yeah. 33:44.37 Justin Bartek I think I went to Burger King and I'm saying I didn't care what their politics were or whatever I went to these restaurants I didn't care now. It's just it's a cultural change and I think those that are equipped to deal with that or at least have a story or bring something to the table are going to be in a better position than those that don't. 33:44.54 vigorbranding Um, yeah. 33:59.33 vigorbranding Yeah I mean I think patrons you're you're tapping into it outside of the philanthropy and the the political statements and stuff like that I think those are all um surface level outputs from a deeper need and I think that need is to feel like a sense of honesty. And the sense of real like you mentioned with home state like I just want to feel like it's real I want to feel like I'm not lining the pockets of some fat cat wall street blah blah blah and you can go down that whole you know rabbit hole. Um, but only because you brought her up I'm going to bring bring us back to that for one second if Mariah Carey opens up a Christmas cookies brand. 34:22.70 Justin Bartek Um, and. 34:36.88 vigorbranding Um, buying them I'm buying them like a lot like I just think our principal that's right, yeah and she doesn't want a lot for Christmas she only wants you and these delicious cookies. Ah. 34:38.50 Justin Bartek Yeah, you know why? ah you she knows Christmas probably better than anybody no to buy a cook. Yes. 34:54.40 vigorbranding Ah, ah, um, that idea is copywritten if you do decide anyone listening to connect with Mariah Miscarry and I expect to be called I want I want royalties and I think it's a brilliant idea in the making. Um. 34:55.62 Justin Bartek See whatever. 35:09.67 vigorbranding So last time we had you on. We asked you what your 1 final meal would be I think it'd be kind of unfair to do that again. Um, so why don't we water that down a little bit and ask you what is your favorite meal right now or your favorite place to eat. What are you loving the most. 35:14.87 Justin Bartek Um, yeah. 35:27.60 vigorbranding Not You can't say anything from doghouse because that's obvious. 35:30.30 Justin Bartek Yeah now. Um you may have been to this spot. But you know Javier's that brand I think there's about 6 of them vegas here couple places. Um dude I love their food I love that whole menu I could I could go there and try something different. 35:36.12 vigorbranding Yeah, yeah, yeah. 35:45.88 Justin Bartek Thirty days in a row and be satisfied every time I mean it's just an amazing experience. So ah, for fine dining mexican food on on the coast like going down there. It's one of my favorite things to do and also the people watching because you could imagine Newport Coast like who's going there and it's just hilarious. 35:50.50 vigorbranding Um, yeah. 36:03.40 Justin Bartek For someone like me I'm just like I love it. So I just like the people watching or load the food. They've got an amazing bar like just attention to detail with javier himself I have a friend that actually it's a random as story but maybe ten years ago the first time I went. 36:03.43 vigorbranding That's right. 36:18.76 Justin Bartek He played on javier's basketball team they were in this like wreck league. So he knew them so we would go there. My wife and I and a couple friends and Javier's there comes to the table and like. 36:23.70 vigorbranding Um, okay. 36:30.30 Justin Bartek I had never been there so I'm just like this is amazing like there's just like is like this every time it's like no because my friend was with us that knows him but he's bringing out kcd is doing the whole thing and it's just like such a nice time but that was the first time I went and then ever since I just like love the brand the attention detail the the quality you know like that's the kind of brands I want to work for or be a part of so. 36:30.52 vigorbranding Yeah. 36:49.78 Justin Bartek I would say Ha Yearss and there's nothing on that menu I wouldn't need but you know the the molay enchiladas are Killer. So yeah. 36:55.94 vigorbranding Cool that sounds Killer man. Um, yeah, next time I around one. Maybe it's Vegas for a trade show or maybe I get out there to to the L a area again. We'll have to we'll have to go look man. Thanks for being so generous with your time and your insights and your ideas It's great having you on again. Um. 37:05.70 Justin Bartek Um, yeah. 37:10.33 Justin Bartek Um, course. 37:14.23 vigorbranding And hope hopes to connect with you real soon. 37:16.71 Justin Bartek Anytime Buddy Thank you. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

In today's episode, I am joined by Tucker Brown as he gives us insight on using your voice to strengthen ag and western industries. Tucker shares his strategies for sharing online, how to develop content, combating negativity, the power of focusing on your ideal audience, social responsibility, and so much more. Tucker Brown is a 6th Generation Rancher at the RA Brown Ranch in Throckmorton Texas. They develop and sell 800 registered Black Angus, Red Angus, and Simangus bulls yearly in two annual sales at the ranch. Tucker graduated from Lubbock Christian University and then continued on to TCU for the Ranch Management Program. He has now been back on the family ranch for 6 years. Outside of ranching, Tucker has taken a love for marketing through social media and has grown a large following. He uses his platforms to share about the life of the American cowboy, his faith in Jesus, and some comedy along the way. This past year he was named the NCBA Beef Advocate of the Year. Tucker, his wife Karley, and their two daughters Rayley (2.5) and Brooklyn (due in July) live their dream on the ranch raising good cattle, kids, and quarter horses.  Resources & Links: Masters of Beef Advocacy Beef Loving Texans  Get our FREE resource for Writing a Strong Job Description Get our FREE resource for Making the Most of Your Internship Email us at hello@ofthewest.co Join the Of The West Email List List your jobs on Of The West Connect with Tucker:  Follow on Instagram @tuckerbrownrab Follow on Facebook @tuckerbrownrab Follow on Tiktok @tuckerbrownrab Connect with Jessie: Follow on Instagram @ofthewest.co and @mrsjjarv Follow on Facebook @jobsofthewest Check out the Of The West website Be sure to subscribe/follow the show so you never miss an episode!

The crew begins by addressing a listener message concerning the selection of sires for breeding and the importance of pairing compatible bulls with appropriate cows. They then introduce Kevin Renwick from Monadnock Ranch, a family-owned Black Angus cattle operation situated in South Carolina's Midlands. Kevin shares insights into their process of achieving the desired biological type and also discusses his role as a loan officer at AgSouth Farm Credit. He talks about the advantages of utilizing operating loans as a strategic tool, the positive outcomes of fostering a personal connection with one's lender, and a few of the benefits of working with AgSouth. Kevin also details the documents and info that producers should have together and available when looking for the first time to secure a loan.Mentioned in this Episode:MontanaRanchAngus.comFacebook @AngusUndergroundInstagram @AngusUndergroundContact AngusUnderground@Yahoo.com or call (406) 210-1366 if you are interested in becoming a sponsor for Angus Underground.INHERITprogress.comMonadnock RanchAgSouth Farm CreditCreek Insure Quotes:“I think about my role as a seed stock producer. And my role as a seed stock producer is to produce seed stock for commercial cattlemen. And what they want is animals that cause them the least amount of problems.” [9:00]“Keep it simple. I can tell you mating cows for me has never been easier since I came up with where I wanted, to this endpoint that I wanted to be at, and knew the cows that I wanted on both sides of the pedigree. I mean it's almost idiot-proof at this point.” [10:04] “I wouldn't advocate anybody borrowing money just for the sake of it. I think it needs to be kind of a holistic decision when it comes to that.” — Kevin [27:42]“Having that relationship with your lender is really, really handy if you plan on being in this business for a long time.” [42:48]“I tell people this all the time, we don't want your farm. We don't let you not make loans to get your farm. So we're going to work any way possible for you to pay that debt back, restructure your loan, whatever.” — Kevin [47:44]

Roy calls us about a girl named Jade who he matched with on Tinder. He took her on a date to Cattle Company to treat her to some steak and lobster — something a little special for a special gal like her. It seemed like it was a special time for the both of them as well… but now she's been dodging his texts. He can't point out what went wrong during their date for her to do that to him. Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thekeolashow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Like us on Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/TheKeolaShow

Today's conversation took place on Saturday at the Winchester Farmer's Market - a new market founded in 2022 - with a goal to provide a venue for local farms, entrepreneurs, and small businesses to connect with the community and highlight their products year-round. All their vendors live within an hour's radius of the market and all products sold at the market are locally grown and produced. They are open Tuesdays & Saturdays from 9am - 1pm with a variety of vendors both days. Today, we talked to market manager Kathy Fletcher who also owns The Haven Farm. She told us about the market as well as the Black Angus beef and hog products they bring to the market each week. Then, we spoke with Christel from Josephine's Kitchen about the Polish/Eastern European products she makes and sells at the market. We also talked with Mark from Master Touch Plants & Produce - a regular at the market - about his growing season and what he brings when. We wrapped up the day at Belford Farm Bakery's booth and chatted with Kemper (he's 10 years old) about the rubberband bracelets he makes to support his farm animals. His mother Karen gave us all the mouthwatering details about the bakery items she brings to the market every Saturday. Beginning January 17 she will also be there on Tuesdays. Visit the market at 447 Amherst Street in Winchester - it's in the parking lot of Southern States (now Freedom Ag & Energy.) You can get more details on their website - including how to become a vendor - https://winchesterfarmersmarketva.com and by following them on Facebook.  

On this week's episode of The Rural Woman Podcast™, you'll meet Justine Berry.Justine is a second-generation cattle rancher in east central Alberta. Along with her parents and her growing family, they raise Black Angus cattle and direct market their natural grass-fed beef. Justine also works part-time as a registered nurse at the local hospital. Justine is passionate about finding a balance between raising beef and babies and, in her spare time, enjoys hosting or attending regenerative agriculture learning opportunities. For full show notes, including links mentioned in the show, head over to wildrosefarmer.com/163. . .This week's episode is brought to you byLiberty Overalls . . .Links to this week's discussions:[5:19] All about Flag Hill Ranch[10:10] What regenerative operation and regenerative agriculture mean to Justine[15:30] Changes Justine has seen to the pasture over the years[24:20] Collaborating and advice to grow your business through collaboration[45:10] Future plans for Flag Hill Ranch[46:50] The most rewarding part of being a rural woman to Justine. . .Let's get SocialFollow The Rural Woman Podcast on Social MediaInstagram | FacebookSign up to get email updatesJoin our private Facebook group, The Rural Woman Podcast Community Connect with Katelyn on Instagram | Facebook | Twitter | Pinterest. . .Support the ShowPatreon | Merch | PayPal | Become a Show SponsorShop our Show SponsorsLeave a Review on Apple Podcasts | Take the Listener SurveyScreenshot this episode and share it on your socials!Tag @TheRuralWomanPodcast + #TheRuralWomanPodcast. . .Meet the TeamAudio Editor | MixBär.Admin Team | Kim & Co OnlinePatreon Executive ProducersSarah R. |

Jack Posobiec takes the stage at Turning Point USA's historic AmericaFest 2022, to speak directly to the young patriots fighting on the front lines of the Culture War. He pulls no punches and calls out the lies and chicanery of Yoel Roth as only Poso can, and makes a clear, definitive statement about all the other adversaries trying to steal our Republic! You don't want to miss this riveting speech! Here's your Daily dose of Human Events with @JackPosobiec Go to www.goodranchers.com/poso to get two free 12oz Black Angus new york strip steaks and two free pasture-raised chicken breasts with ANY order!To get up to $2,500 of free silver on a qualifying purchase go to https://allegiancegold.com/POSO/ with code POSO  

On today's episode of Human Events Daily, Elon Musk is giving journalists a taste of their own medicine, telling all of them on a Twitter Spaces that they are to receive NO special treatment, PLUS, an Antifa Cell near Atlanta has been charged with domestic TERRORISM, AND, a transgender inmate responsible for a brutal rape & murder is begging for MERCY on account of mental health issues?? All this and more on today's episode of Human Events Daily!Here's your Daily dose of Human Events with @JackPosobiec Save up to 65% on MyPillow products by going to MyPillow.com/POSO and use code POSO Go to www.goodranchers.com/poso to get two free 12oz Black Angus new york strip steaks and two free pasture-raised chicken breasts with any order that uses code POSO

Today - Meet Denver, a 7-month-old, 400-pound Black Angus heifer living in East Wenatchee. And later - The Chelan Goats volleyball team heads into the playoffs today after winning State last year for the second time in three years.Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

I don't even know where to begin with this one except that I've adored Mary Heffernan (of Five Marys Farms) for YEARS and then... I got a chance to talk with her. The Heffernans run a massive ranch in  where they raise Black Angus cattle, Berkshire hogs, and Navajo-Churro sheep as a family - Mary, Brian, and their four daughters who are also all named Mary!!  Mary self-describes herself as a serial entrepreneur so this episode weaves all over the place - from her first businesses as an elementary-school kid all the way through opening restaurants, moving to a ranch, writing cookbooks, offering entrepreneurship courses and more. We talk about how empowered kids feel when they are a part of the daily caregiving of home and animals. We talk about living in a small space (the six Heffernans lived in 700 sq. feet for seven years), the importance of having a family motto, squeezing in date nights when you have a lot of kids, eating outside, and feeding large crowds. This is a fun one! Learn more about what Five Marys Farms has to offer below and order one of Mary's cookbooks here: Five Marys Family Style: Recipes and Traditions from the Ranch >> https://amzn.to/3N9pJ69 Five Marys Ranch Raised Cookbook: Homegrown Recipes from Our Family to Yours >> https://amzn.to/3TEgflQ https://www.fivemarysfarms.com/ https://mary.today/ https://www.m5entrepreneurs.com/ https://www.ranch.school/

Once a farmer's daughter now a fiercely passionate rural health advocate. This week, we are talking with Dr. SuLynn Mester, an advisory board member for the NRHA CNO certification program. SuLynn talks with us about her passion for rural healthcare and her interesting background in nursing.  “I think we have an opportunity to make a change to reset the trajectory of how rural health is shaping up…” -Dr. SuLynn Mester SuLynn Mester has been in nursing since 1987, specializing in critical care, cardiovascular surgical care, and trauma care, prior to moving into management and administration. She is committed to education, not only for herself but for others. She is a lifelong learner, receiving her Associate Degree in Science from Clarendon College in 1984, Associate in Nursing from Amarillo College in 1987, Bachelor of Science in Nursing in 2016, Master of Science in Nursing in 2018, and Doctor of Nursing Practice in 2020, all from the University of Texas at Arlington. She sits on the board of Clarendon College School of Nursing, as well as the Area for Health Education Center (AHEC).  Succession leadership for rural healthcare is of utmost importance to her. Thus, she helped develop and is now serving as an Advisory Board Member on the NRHA Rural Hospital Chief Nursing Officer Certification Program. She is passionate about rural healthcare advocacy issues and is actively involved in efforts in Austin and Washington, DC to ensure and preserve rural healthcare access. She is heavily involved in rural health policy, serving on the Texas Nurses Association as the Governmental Advising Committee liaison, as well as serving as a Hospital and Community Health Systems Constituency Group Representative for NRHA Rural Health Congress.  She is a recipient of the Texas Organization of Rural and Community Hospitals (TORCH), National Rural Health Association (NRHA), and Texas Hospital Association Leadership yearlong leadership fellowship programs. She is currently an active fellow in the Coldiron Senior Nurse Executive Fellowship. In her final year of doctoral studies, she was chosen for the John and Louise Shira Fellowship Scholarship. Her rural-focused work and research have been published in Nursing Management Magazine and have an upcoming publication in the Emergency Nursing Journal.  She grew up a farm girl and currently resides in the remote rural area of Childress, Texas with her husband Randy. Her inner circle includes many four-legged family members; three of her favorites being Fred the Red Head, a Murray Gray steer and Ruby, a Texas Longhorn, and Harper, a Black Angus bottle baby.