"Hmmm. Looks pretty good to us...." We wanted to spend a day with our family, just like you. So there's no episode today. Or, is there? How about you just try the bangers and mash and find out. From us, and Carl, and Preston, and Bun, have a great Thanksgiving.
Thank you for 26k streams! On this episode we feature these two up & coming Cinci queens! We talk it up about some wild times on Cinci Street, Dark Horse Days and Sofie lets us in on her little secret. Plus Nahtalya tells about her special talents and her ex boyfriends. We also got Louie of MadHouse and @ badgirlindsey on the show to chime in. Stream the entire video on my Onlyfans and follow me on social @ AaronScene!
In today's episode, Ku is joined by James Edwards III, Detroit Pistons beat writer at The Athletic and co-host of the Bun&Cardigan podcast, to talk all things PIstons.Support Us By Supporting Our Sponsors! Built Bar Built Bar is a protein bar that tastes like a candy bar. Go to builtbar.com and use promo code “LOCKED15” and you'll get 15% off your next order. BetOnline AG There is only 1 place that has you covered and 1 place we trust. Betonline.ag! Sign up today for a free account at betonline.ag and use that promocode: LOCKEDON for your 50% welcome bonus. Rock Auto Amazing selection. Reliably low prices. All the parts your car will ever need. Visit RockAuto.com and tell them Locked On sent you. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Welcome to Make Sh*t Happen This is episode number 192. I'm highlighting all my previous gifts that have been on Make Sh*t Happen podcast and we're trying to compile that into one episode. This is the third episode that we are doing so in and my first guest over here that I want to put on this compilation is - Jeremiah John - In this segment I sit down with Jeremiah John and we talk about the entrepreneur life, the pros and cons of it, the importance of knowing that you will be working 24/7 if you really want change in your life, Its called life-style change so Jeremiah gives a few examples on how he managed on being an entrepreneur and what it really took for him to be in the position that he's in now. Let's listen to this great story Jeremiah gives on being an entrepreneur. Chingo Bling -This was a good clip with Chingo Bling, Chingo talks about the trials and tribulations he had to go through while in the music industry the lessons he learned, not having a lot of knowledge on what to and what not to do when it comes to paperwork, Also, Chingo tells why he supports Trump and what made him switch political parties to better not only him but lives of the people he loves. Bun B -This is a clip from my good friend Bun-B, Bun and I sat down and talk the importance of spending your money wisely. Bun said “ if you can't buy it three times you don't need to buy it “, and that's so true because we tend to spend money recklessly and don't think about the future Bun gives some great examples of how to make your money last, this was a great conversation that I feel you deserve to listen to. Howard Partage - In this clip, I sit down with Howard Partridge and he gives his four keys to implement on becoming better in whatever you are doing-especially in business, The keys consist of inspiration, Organizing, Training, and Community. This is a great blueprint for making your life better, Listen to this segment on why Howard believes these 4 keys are necessary. --- Send in a voice message: https://anchor.fm/sammyz/message
Find the FULL written version of the episode together with the translation of the words in bold on the Patreon page 'Learn Romanian with Amanda' or on the link here: https://www.patreon.com/posts/why-romanians-58336378 First part: Bună și bine v-am găsit la un episod în care o să vorbim despre de ce românii ar putea părea ciudați în ochii străinilor, în ochii persoanele care nu au trăit, sau care nu sunt din România. Să începem! În primul rând, vă rog, nu băgați în seamă vocea mea. Am răcit evident. În Olanda deja este destul de frig, sunt cam 7-8 grade afară, bate vântul, plouă și eu cum merg cu bicicleta în fiecare zi jumătate de oră dus, jumătate de oră întors până la lucru, vă dați seama că m-a prins și răceala, am și răcit. Așa, acum că am clarificat de ce am vocea asta, să vedem care este primul motiv pentru care românii sunt ciudați. Primul motiv are legătură cu un desert. Desertul preferat al românilor se servește, sau se mănâncă, la înmormântări. Da, ați auzit bine. Ce sunt înmormântările? Sunt acele evenimente triste din viața noastră când cineva moare. Așa. Desertul care se servește la aceste evenimente triste, la aceste înmormântări este coliva. Din ce este făcută coliva, și ce o face așa specială încât toată lumea așteaptă să o mănânce? Ei bine, coliva este făcută din grâu fiert, îndulcită cu miere sau cu zahăr. Acestea sunt ingredientele principale, ingredientele de bază, iar oamenii pot adăuga și alte ingrediente ca stafidele, lămâie și alte lucruri.
Thank you for over 25k streams! For episode 65 we feature the man the myth, the legend, Chuck Daddy Debroder. We get to know him and how we came to be the the weather icon he is today. He also lets us in on some hypnosis tips and tricks and even hypnotizes our girl Naomi. Plus he tells us some throwback news room horny stories and the time he ran into the great Michael Irvin here in El Paso. Make sure to stream & subscribe and catch the full video on my Onlyfans! Follow me on social media @ AaronScene. Onlyfans.com/aaronscene
For this 40th episode of Restaurants Reinvented, we're hosting the new CMO at Krystal Restaurants, Alice Crowder. Alice has a very distinct and innovative way of testing "new ideas" and it comes down to a detailed process hinging on research and data -- while still leaving tons of room for creativity. Show Highlights:• Balancing Data and the Creative ProcessAlice's approach to marketing is a marriage of instinct & innovation supported by a process infrastructure. Hear how she and her team use data from focus groups & market research to iteratively whittle down from 100 ideas to a select few every six weeks. • Modernizing the Guest ExperienceIn her first six months as CMO, Alice has spearheaded the launch of Krystal's first mobile app & retooled their website to facilitate loyalty, online ordering, and delivery for their guests. Guests can now meaningfully interact with Krystal like never before; via college athlete ambassadors & influencers on social media. Early Results: Digital engagement increased from 0.2% to 3.5% in just a few months.• Shifting Focus from Value to >>> Convenience and CraveabilityAlice introduces the idea of efficient indulgence for restaurants. Today, most guests focus more on convenience and craveability than on value. Thus, the next step forward for restaurants is to optimize the off-premise to meet guests where they are (and it's a moving target for sure!!!).• The Emerging Marriage Between Marketing and TechnologyMarketing teams are adopting emerging technologies in almost every industry because customer preferences are evolving faster than ever. Alice says Krystal is on track to eventually have 1:1 marketing (as they grow their users on their app), smart menu boards, and even using AI to improve their guest experience.Krystal Restaurants is the famous burger chain from down South with 360 locations worldwide! Alice previously served as the brand's Vice President of Marketing from 2014 to 2018 before leaving to head innovation at Tropical Smoothie Cafe. Related Resources: • How Church's Chicken Uses Data to Drive Digital Marketing• Let's Think Outside the Bun with Greg Creed (referenced episode)Connect with Alice on LinkedIn
Thank you for 24k streams! For this episode we got our girls Aileen and Melissa and it is a horny one! We talk about Aileen's time as a dancer, her premium snapchat days (which was *chef kiss*) and Melissa tells us about her two boys story. Catch the full video action on my OnlyFans and follow me on social media @ AaronScene! Onlyfans.com/aaronscene
Bun venit dragii mei la Ora de Anime. Eu sunt Raul, un alt fan anime care vorbeste prea mult despre anime. Si azi vorbim despre SEZONUL DE TOAMNA ANIME 2021. Ce se merita? Ce nu se merita? Si ce e dubios? Si nu uita sa lasi un like si daca nu esti subscribed, sa apesi butonul de subscribe. Pe data viitoare. Vrei sa prinzi/vezi toata actiunea live? https://www.twitch.tv/shonenro Unde gasesti tot catalogul? https://www.youtube.com/user/ShonenRo Vrei varianta sa asculti Shonen Ro Live? Poti face asta aici https://open.spotify.com/show/6w1so6vMtoL0Ol9X7ceN7v https://www.himalaya.com/TV%20&%20Film-podcasts/shonen-ro-live-anime-podcast-1113482?fbclid=IwAR2OxqM8x5eDj-U6LLVM7Cx9tmh7lT2iBCOykQ_oM-LWiPVjxFhXGpBJUGA https://podcasts.apple.com/ro/podcast/shonen-ro-live-anime-podcast/id1463069955 https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9iM2IwYWYwL3BvZGNhc3QvcnNz https://radiopublic.com/shonen-ro-live-anime-podcast-G2Myz0 https://www.breaker.audio/shonen-ro-live-anime-podcast https://overcast.fm/itunes1463069955/shonen-ro-live-anime-podcast Facebook: https://www.facebook.com/ShonenRo Unde anunt livestreamul pe langa Facebook? https://twitter.com/ShonenRo Roddit? Da https://www.reddit.com/r/ShonenRo/ Tumblr https://www.tumblr.com/blog/shonenro Discord? Da, avem si de ala https://discord.gg/yJpa7k5
Welcome to episode 63! For this After Party we got our guy Dom the Cincinnati DJ Whore himself and we talk about his life and time in El Paso and on Cinci Street, his little love triangle and he tells about his most embarrassing sex story. Plus Sabring joins us and takes off some clothes for the vibes. Catch the full video on my OnlyFans and follow me on social media @ AaronScene! Onlyfans.com/aaronscene
James Edwards III of The Athletic joins Mark Schindler to discuss the coming season for the Detroit Pistons. With discussions on the ripple effect of Cade Cunningham, the back-up wing hierarchy, Isaiah Stewart's potential, and much more. Follow James @JLEdwardsIII on Twitter and be sure to keep up with hsi work over at The Athletic as well as his podcast The Bun & Cardigan Show. Check out our articles at https://premiumhoops.org and follow us on Twitter @PremiumHoopsNBA Be sure to Rate and Review Premium Hoops on Apple Podcasts! Credit to BRBeats Podcast Music @BenRauman
Thank you for 22k streams! On this episode we feature our girl Zamora, the booty bands queen, and you already know she is bringing the horny. We chop it up about weird kinks she been asked for, crazy & embarrassing sex stories and she finally spills the tea about her ex and all the drama. Plus we talk about a podcast favorite topic: booty licking (hehehe). Catch all the video action on my Onlyfans and follow me on social media @ AaronScene! Onlyfans.com/aaronscene
Contributor: Aaron Lessen, MD Educational Pearls: Hyperkalemia can cause EKG changes such as a widened QRS The fastest electrolyte results can be obtained off a VBG with electrolytes or point-of-care labs Hyperkalemia may be reported as “hemolyzed” which indicated lysis of red blood cells and artificial elevation of the potassium level. However, always keep in mind the clinical context and look at other metabolic abnormalities like creatinine and BUN for other clues that it may actually not be hemolyzed References Co I, Gunnerson K. Emergency Department Management of Acute Kidney Injury, Electrolyte Abnormalities, and Renal Replacement Therapy in the Critically Ill. Emerg Med Clin North Am. 2019;37(3):459-471. doi:10.1016/j.emc.2019.04.006 Simon LV, Hashmi MF, Farrell MW. Hyperkalemia. [Updated 2021 Aug 14]. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2021 Jan-. Available from: https://www.ncbi.nlm.nih.gov/books/NBK470284/ Summarized by John Spartz, MS4 | Edited by Erik Verzemnieks, MD The Emergency Medical Minute is excited to announce that we are now offering AMA PRA Category 1 credits™ via online course modules. To access these and for more information, visit our website at https://emergencymedicalminute.org/cme-courses/ and create an account. Donate to EMM today!
We're baaaaack, after another extended hiatus due to cover protocol J&B come back full force. after a month away and time to enjoy music the gang discuss the internet crazed question Certified Lover Boy or Donda. through discussing the sensational albums Bun brings up a great issue, people using the peace sign while displaying toxic behavior and how the two should not correlate. J&B also dive into so many more internet drama and main topics from the border and treatment of Hatian refugees compared to other races. The president and Vice presidents progress report so far. Of course in 2021 we can go without discussing more vaccine and covid 19 protocols and updates. As well as so much more, so tune back in for the vibist the top. As always God blessings the TRAP!
Chuck Anderson is a co-host of Fastbreak Breakfast Podcast. The Miami native and Heat fanatic has worked in the comedy and entertainment business for over 15 years. He even helped break the Guinness world record for longest standup comedy set in 2015. He's had every job known to man and was also the owner of the food truck Death from a Bun. Not to mention he was a badass chef at the gone, but not forgotten, Green Pheasant.Support the show (https://www.patreon.com/talesfromthewalkin)
The voice behind our Cinema Buns intro finally reveals herself for a full episode! Britta is super Rad ansd I can't believe she's my friend--ahhhh! Can't you hear in her voice the coolness? And to top it all off she's super kind and was so giving of her time (We recorded over two hours but I chopped it down for y'all to get the best bits). Czech out her webiste here: https://www.brittarosehurula.com/ She is a musical composer, songwriter, performer, and everything BUT contract killer ;) On today's Bun, Britta and I list our favorite movie soundtracks where: a. The music is all already existing (Not made for the movie or originals songs sung by the characters) b. The music compliments the movie in an outstanding way and is memorable to the scene it is from If you want to see our lists in writing here goes: Britta's top soundtracks 5. Garden State (2004) 4. High Fidelity (2000) 3. Captain Marvel (2019) 2. Grosse Pointe Blank (1997) 1. Juno (2007) Kat's top soundtracks: 6. 13 Going on 30 (2004) 5. About Time (2013) 4. Garden State (2004) 3. Watchmen (2009) 2. 500 Days of Summer (2010) 1. Juno (2007) Thanks for listening! -Meow
Hear from The Godfather of restaurant marketing himself, Greg Creed, former CEO at Yum! Brands and CEO/CMO of Taco Bell where he spearheaded the famous “Think Outside the Bun” campaign. Another small feather in his cap…. Running the Dove brand for Unilever. Most recently he's co-authored a book with Ken Muench called R.E.D. Marketing: The Three Ingredients of Leading Brands - Relevance, Ease, and Distinctiveness.Greg is chock full of marketing wisdom and experience, and has the street cred to prove it - during his tenure as CEO at Yum! Brands the company saw tremendous sales and profit growth. He boasts an unconventional but refreshing leadership style that starts with people, brands, and cultural relevance. All at once, Greg is relatable, down-to-earth, humble, self-deprecating, and brilliant. He cites his greatest achievement as building a culture where people felt valued, empowered, and courageous. I hope you enjoy this episode as much as I did! Some of Greg's top beliefs and advice (a true gold mine here): • The two most important assets in a company are not measurable -- brands & people.Although the value of a brand and its people are hard to quantify, Greg believes they are the key to having a strong balance sheet. To him, successful CEOs look past the numbers on a P&L and understand the crucial role People & Brand plays. • Prioritize SOBO - sales overnight and brands over time. Greg says the very Best Marketers can do both. If you don't build the sales overnight you won't be around long enough to build the brand over time.• Brands must always be Reinventing & Transforming.A brand is never standing still, it's either moving forward or backward. Norms within the restaurant industry are changing, so companies need to evolve and grow to stay relevant. Greg says that any successful transformation is rooted in a good team experience and that taking care of and supporting your frontline employees should be priority number one.• Marketers need to be courageous.And you “can't be courageous in the absence of fear.” An example, his launch of Doritos Locos Tacos. Being courageous also means not always adhering to a strict process. "I know organizations need processes to make things happen... But, I believe people fundamentally think that if [they] just go through a process, big ideas will come out at the end. And I've never seen that to be the case".• Create an emotional response, not an emotional connection.To Greg, brands forging a long-lasting emotional connection with their consumers is almost unattainable. Instead, your goal as marketers should be to elicit an emotional response from your guests. "Do I want you to love Taco Bell? No, not necessarily. But, when you go to Taco Bell, does it make you feel happy? Do you get a smile?".• Be Distinctive, not Different. People get too hung up on functional differentiation… Replace differentiation with distinctiveness.Resources:• Connect with Greg Creed on LinkedIn• Greg's Book - R.E.D. Marketing: The Three Ingredients of Leading Brands• CreedUnCo• Invest in Relationships - (RR Podcast Episode)
Welcome to episode 61! On this one we feature two El Paso bar owners, entrepreneurs and above all else, HORNY BOYS. We chop it up about working and life in the bar industry, horny times at the Back Nine, sex pills and of course we ask Kaufman if anyone has ever gave him a good ol cow lickin. Stream & subscribe and watch the full video on my onlyfans. And follow me on social media @aaronscene!
In the latest episode of The Bun and Cardigan Show, The Athletic's Detroit Pistons beat writer James L. Edwards and co-host Nicolas Henkel talk about the latter's recent tryout for the Motor City Cruise. The two also answer Twitter questions!
Thank you for 21k streams! On this episode we got Jojo making her After Party debut and Lindsey coming on as a special guest cohost and we talk about what's new with their Onlyfans, thoughts on butt stuff and of course we get Jojo's side of the threesome story at the Ace Sinatra house. Stream and subscribe and catch the video action on my Onlyfans. Onlyfans.com/aaronscene
Find the FULL written version of the episode together with the translation of the words in bold on the Patreon page 'Learn Romanian with Amanda' or on the link here: https://www.patreon.com/posts/voluntar-si-56070330 First part: Bună și bine v-am găsit la un nou episod unde o să discutăm despre experiența de a fi voluntar și de ce sunt voluntariatele, mai exact, o experiență mișto, pe care merită să o facem măcar o dată în viață, sau, de ce nu, din când în când. Să începem! Înainte să începem vreau să vă spun că aniversez un an de când am început acest proiect, care mi-a oferit ocazia să întâlnesc mulți oamenii minunați de..de peste tot. Ca să fiu sinceră, nu știu cât de mult timp o să continui cu acest proiect, pentru că există multe alte priorități în viața mea, dar voiam să vă mulțumesc tuturor celor care ascultați acest podcast și care îmi trimiteți mesaje simpatice spunându-mi cât de mult vă ajută. Ceea ce pe mine mă face super super super fericită.
This week, Taylor and Gary go over a bit of DragonCon 2021 reactions and tidbits before diving into the first episode of Marvel's Loki on Disney Plus! Familiar sites from Downtown Atlanta aside (including of course our favorite hotel, the Atlanta Marriott Marquis), what do the guys think of Marvel's newest live action series outing? Is there a clock Loki? A cat loki? Does the Loki variant discover his "Glorious Purpose"? Why is Tom Hiddleston DB Cooper? Does Owen Wilson drink discontinued energy drinks from the 90's (Wowwww)? IS THERE EVEN A CAT AT ALL?! All this and much, much more in this week's episode of Dragon Con Survival Guide!
We are back with another episode and a brand new season! For episode 59 we got our boys Facio & Paco and we talk about his crazy afters at the Bristol house, their good times at Lost & Found and we play an all new game called “GUESS THAT BARTENDER.” Plus we catch up with Facio on his recent out of town shows, his new projects and his horny single life. And Paco takes off his shirt (hehe). Stream and subscribe and check out the full video up on my Onlyfans. Onlyfans.com/aaronscene
Mark Schindler is joined by Bun (@bunrxm on Twitter) to dive into and discuss why they'll be watching teams on league pass. The twist, there are 5 categories with select criteria/themes to provide added context! Not every team in the league is hit on, but every team will be during the upcoming off-season podcast previews! Check out our articles at https://premiumhoops.org and follow us on Twitter @PremiumHoopsNBA Be sure to Rate and Review Premium Hoops on Apple Podcasts! Credit to BRBeats Podcast Music @BenRauman
We're back! On this episode J & B keep the conversation light, with some intriguing topics. Like what defines us as men and woman, and question gender labels. Bun was questioned about her black woman privilege. The gang touches on the extreme weather patterns in the world and ponder if the world is coming to an end while extending prayers to locations such as Haiti and Louisiana. J attempts to fill us in on the situation in Afganastan and the timeline up to the bombing of the Kabul air strip. Wrapping it up with the light theme by highlighting the best of old viral challenges as the country is crazed over milk crates in the new challenge. Tune in for the vibe as always, Peace Love God Bless the Trap.
In this week's episode, we are talking with Andrew Lynn of Bethlehem. He is the Assistant band & orchestra director at Freedom High School, the instrumental music teacher at Fountain Hill Elementary, and an Army National Guard Veteran. We talk about his time going to Moravian College, his love for Celtic Classic, and the numerous food trucks in the area (including Heaven on a Bun, Flying V, Island Noodles just to name a few!). You can check out what the Freedom High School instrumental ensembles are doing by following them on social media @fhspateband Thank you to our partners: Burke Insurance Agency Michael Bernadyn of RE/MAX Real Estate and our Season Featured Partner, Venture X Take it from a Local, a Lehigh Valley with Love Podcast, is hosted by Allison Pittenger, a 20-year-old college junior. "A Bethlehem native, I grew up going to Musikfest every summer, seeing shows at the State Theatre, and experiencing all that the Lehigh Valley has to offer. I'm a current student at East Stroudsburg University studying Video & Television production. I love theme parks, musical theatre, traveling, and of course creating content for people to enjoy. I began as an intern with Lehigh Valley with Love in early 2020 and have continued to work with them on various projects, and now this podcast! The goal of Take It From a Local is to hear from Lehigh Valley residents of past and present and to get their views and opinions on the many things to experience in the area. You can find me and follow my journey through life over on my Instagram @alli.pitt. I hope you enjoy the podcast!" - Get all of our links here. https://linktr.ee/lvwithlove - Subscribe to the Lehigh Valley with Love Podcast. - Want to be a guest on the Lehigh Valley with Love Podcast?
The undeniable Houston hip-hop king, Bun B, stopped through to the Power Mornings show to discuss some of the iconic moments throughout his career which includes the once-formed supergroup with UGK and Three 6 Mafia, his mentoring position with Drake, to his current business ventures, and his most memorable moments of the late Kobe Bryant. Speaking with the morning show co-hosts Teddy Mora, Demi Lobo, and Noah Ayala, Bun and artist Phyzikal Da King discuss their creative relationship and how their latest collab "Hands On Da Grain" came together. While Bun B has co-signed and placed Phyzikal under his mentorship wing, the "One Day" emcee discusses the role he played early on in Drake's career and how he continues to stay in contact with the hip-hop megastar. Bun also shares how Scarface, of the pioneering group Geto Boys, inspired him during his come up with music. For Bun, the entrepreneur and rap icon has definitely had some memorable moments throughout his career, from working with Jay-Z to putting his city on with his late band member Pimp C, the rapper shared that there was once a chance the culture could have gotten a rap supergroup as UGK and Three 6 Mafia almost came together as "Underground Mafia." Although the two groups weren't able to flush out the idea, B shares that "Sippin' On Some Syrup" was the initial formation of the group, and the hit "Int'l Player's Anthem" has a version featuring Three 6 instead of OutKast. Bun and Phyzikal go on to share their memories of basketball legend Kobe Bryant, why Bun B spoke out in support of Megan Thee Stallion, and much more. See omnystudio.com/listener for privacy information.
This episode J comes with some news, and is very uncertain about his decision. Bun weighs in on choice and adds input on how she's been affected and could possibly be faced with a similar position. J&B also recap and share their favorite parts of the Union Community Church Christmas in July pop-up shop. you know J&B are all for local support and black businesses and left inspired for future collaboration with the vendors. The gang wraps up with a few internet hot topics like the Tokyo Olympics and Simone Biles and Da Baby v.s. the LGBTQ+. Tune in for all of the vibes perusal.
Find the FULL written version of the episode together with the translation of the words in bold on the Patreon page 'Learn Romanian with Amanda' or on the link here: patreon.com/posts/languages-which-54903401 First part: Bună și bine v-am găsit la un nou podcast în care o să vorbim despre dilema mea actuală care este...ce limba străină sau ce limbi străine vreau să învăț de acum încolo? Să începem! Pentru că anul acesta am fost foarte ocupată cu masterul și pentru că nu doar învățam ci și lucram part-time nu am avut foarte mult timp să învăț nici o limbă, doar să exersez spaniola, dar să învăț lucruri noi, să învăț cuvinte noi, într-o altă limbă nu am avut timp aproape deloc, iar acum că am puțin mai mult timp liber, mă gândesc ce limbă să învăț. Cum știți, sau dacă nu știți veți afla acum, mie mi-au plăcut dintotdeauna limbile străine și am și studiat limbi străine la facultate. Care au fost acele limbi? Spaniola și rusa. Spaniola am practicat-o și continui să o practic așa că, cu ea nu am nici o problema, dar când vine vorba de rusă, ei bine, nu am avut niciodată ocazia să o vorbesc prea mult. La facultate am studiat doar gramatica și nu am vorbit aproape deloc. Așa că acum, mă gândesc dacă vreau să continui să o învăț până la un nivel fluent, sau măcar să mă descurc în conversații. Nu mă interesează atât de mult să scriu.
The season 2 finale is finally here and we got our boys Leo & Nick, a couple of New Mexico horny boys at this After Party. We also have our boy @Louis.lit cohosting and we share our horny stories, 3 AM horny stories and Leo shares his chola after party experience. Plus Nick shares his girl troubles with the boys. Catch the full video on my Onlyfans and follow us on socials @AaronScene & @ThousandGramsClub! Onlyfans.com/aaronscene
Where are my rebels at? Today I speak to the former CEO of Taco Bell and Yum Brands who got his love of marketing from his daddy. As an only child, he learned quickly from the adults around him and was drawn to others who were not afraid to take chances. In fact, he hired them! What happened when KFC ran out of chicken? What happened when someone tried to sue him? Tune into the Better Call Daddy Show to find out! Better Call Daddy: The Safe Space For Controversy. Greg Creed was Chief Executive Officer of Yum! Brands from January 2015 to December 2019 and served as a Director of the Board from November 2014 to May 2020. Mr. Creed retired after a successful 25-year career with the Company. He has more than 40 years of extensive global experience in marketing and operations with leading packaged goods and restaurant brands. Previously, Mr. Creed was head of Taco Bell, the nation's leading Mexican-style quick-service restaurant chain. He was appointed Chief Executive Officer of Taco Bell in early 2011 after serving as President and Chief Concept Officer and was responsible for driving the overall brand strategy and performance of the business in the U.S. and internationally. He has held various roles with the Company including Chief Marketing Officer at Taco Bell where he spearheaded the “Think Outside the Bun” campaign and new product introductions that generated strong sales and profit growth for five consecutive years, as well as Chief Operating Officer for Yum! Creed earned a business degree from Queensland University of Technology (QUT) in Brisbane, Australia, was named the 2014 QUT Alumnus of the Year, was awarded an honorary doctorate in 2019 and currently serves as President of The Friends of QUT in America Foundation. He serves on the Board of Directors for Whirlpool Corporation where he Chairs the Human Resources Committee, Aramark Corporation, NetBase Quid, Sow Good Inc. and Girls Inc. of Orange County. He is also a member of the American Society of Corporate Executives (ASCE). Since retiring as the CEO of Yum! Brands at the end of 2019, he has started a small unconsulting company called Creed UnCo focused on helping companies with brand building, franchising, culture, and leadership.
Our girl Lindsey is back for round three of the After Party! For episode 57 she gives us some insight to her infamous Onlyfans, tells us about her gross shower story, names her favorite pornstars and of course she spills the tea about the threesome at casa de Ace Sinatra. Plus Mark takes a Matt Damon one time for the Truth or Dare. Catch all the video action over on my Onlyfans and follow me on socials @AaronScene! Onlyfans.com/aaronscene
Guess who's back?? We got our girl Kayla back at the After Party to update us on her hot girl summer, her former LA bae, the new starting five on her roster and of course the love story continues as Kayla chimes in on one of our former guests. And we get to know Millie for the first time! Stream & subscribe and catch all the video action over on my Onlyfans. Follow me on socials @aaronscene!
J & B are back at the trap fresh off of the 4th annual Tre Day black out celebration with a recap. The weather was great, the vibes were high, and the unity was amazing. Bun let's us in on detail of her day enjoying and partaking in the festivities. As well as unfortunately sharing with us her horrific life endangering situations she was caught in ending the night that spoiled the energy surrounding the entire day. This incident pushed us to focus on elevation this episode. A call to action to no longer settle for and accept the bottom of the barrel lowest quality of anything. We as people are better than that and must chose to always transcend oppose to back pedal. Tune for per usual real talk and genuine nom judgmental vibes.
Welcome to another episode of the After Party! On this one we got our boy Daniel aka Speedy talking up a horny storm. We all share our crazy spring break/ Puerto Penasco stories, the art of giving and receiving, Daniel's sweet spot and he tells us the final side of one of the horniest stories in After Party history. Catch all the video action on my Onlyfans and follow me on socials @aaronscene!
Find the FULL written version of the episode together with the translation of the words in bold on the Patreon page 'Learn Romanian with Amanda' or on the link here: https://www.patreon.com/posts/frica-de-53564179 First part: Bună și bine v-am găsit la un nou episod unde, ca de obicei, puteți să vă dați seama din titlu care este subiectul principal al acestui episod și anume-frica de schimbare. Ce este această frică, de unde vine și cum o putem învinge vom vedea în acest episod. Să începem! Pentru că nu putem pleca la drum fără să înțelegem ce este frica sau teama de schimbare, să vedem prima dată care este definiția. Frica de schimbare este o teamă psihologică care nu înseamnă neapărat doar teama de schimbare dar poate fi și: teama de aventură, teama de risc, teama de a pierde diverse lucruri și chiar teama de succes.
Are you ready for an hour filled with tension, inspiration, scares, and laughter? Then you're ready for today's episode! Starting off with “Anniko” by Charlotte Blake-Alston about a young girl who enters a mysterious forest. Next up is “Issac and the Glum Drum Bridge” by Donna Washington, which is a tale about the power of following your dreams. After that, Alton Chung will introduce us to “The Grateful Statues”, a folktale from Japan. Finally, we'll finish the hour off with Rosie Cutrer's “The Graveyard Voice”, a story that is equal parts spooky and funny. On today's episode, enjoy the following: “Anniko” by Charlotte Blake-Alston from The Raccoon Story (3:28) Radio Family Journal: "Smooth Black Stones" by Sam Payne (16:11) The Daily Mix: "Where the Wild Things Are" with Teresa Love (21:39) “Isaac and the Glum Drum Bridge” by Donna Washington from A Tureen of Tales (30:00) “The Grateful Statues” by Alton Chung from The Spider Weaver and Other Tales From Asia (39:43) “The Graveyard Voice” by Rosie Cutrer from Mr. Bun and Other Stories (49:00)
Thank you for 17k streams! Don't forget you can catch all the video content of the After Party on my Onlyfans. On this episode we got Dessi, a soldier in the streets and a cinci bartender in the sheets! She tells us her most recent crazy bartender story, her type of guy plus she tells us if its the size of the boat or the motion of the ocean that matters. And Mark tries to convince us to try “snowballing.” Stream, subscribe and follow me on socials @AaronScene! Onlyfans.com/aaronscene
We are back with a brand new season! Don't forget you can catch all the video action of the After Party on my new Onlyfans @AaronScene! For our return we feature our favorite Cinci couple and they bring the horny x hundred! They tell us about their threesome experience, their toxic stories and of course they talk all about how they met (a true love at first sight). Stream and subscribe and follow me @AaronScene!
Crave: Recipes Arranged by Flavour, to Suit Your Mood and AppetiteBy Ed Smith Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Ed Smith: Hello, I'm Ed Smith. I am a cook and a food writer, and this is my third cookbook. It's called Crave: Recipes Arranged by Flavour to Suit Your Mood and Appetite.Suzy Chase: You dedicated this cookbook to anyone who is currently thinking about their next meal, but can't decide in which direction to turn. Most of us ponder what we're going to eat next by what's in our fridge or pantry, but you've realized the ingredients are the building blocks, not the answer. I'd love for you to share your philosophy around our next meal.Ed Smith: Crave is organized by six flavor profiles, which we can go into in a minute, but I think I did that because I do spend all of my time thinking about what I'm going to eat next. I think when you do that, if you are a hungry person, your mind can get flooded with ideas, with inspiration from over the internet, things you read, things you see on TV. It's just really easy, I think, to get in a muddle and also what I call menu paralysis, that you just don't know what to cook next. You end up cooking the same five or six things over and over and over again.Ed Smith: I just realized that whilst I do often base my food on the ingredients that I see in front of me that are in peak in the season at that time, or walk into a butcher's or a green grocers, where I live in London, there's loads of really inspiring places, actually, the times that I'm most successful in what I decide to cook, actually it's because I've cooked something that suited the flavor that I was craving at the time. Does that make sense?Suzy Chase: Totally, totally.Ed Smith: It may make more sense if I tell what the six different flavors are.Suzy Chase: Yes, would you do that?Ed Smith: All right. I felt that they were fresh and fragrant, tart and sour, chili and heat, spiced and curried, rich and savory, and cheesy and creamy.Suzy Chase: Somewhere I think I read or I heard you say that you crave the fresh and fragrant profile most. Talk to me about that one.Ed Smith: About the craving in particular or my craving for it? I think-Suzy Chase: Well, describe the profile first and then what's appealing, because I think I'm a rich and savory and a cheesy and creamy gal.Ed Smith: Fresh and fragrant is green verdant things, so leaves, things that crunch, that are cooling. It's fresh cheeses, ricotta and feta, it's vegetables that are crunchy. It's things that often don't take much cooking to get to the plate, salads and assemblies and platters and stuff that made you feel good when you eat it. It's often not really taking the ingredients much beyond their raw state, because I think that's the freshness, isn't it? Herbs used in abundance, not just as a little garnishes, herbs like a salad leaf, citrus, all that sort of stuff. I want those things when I want to feel good, I want to feel light, I want to feel happy. I might already be feeling happy or I might be in a grump, but I just know that a fresh and fragrant meal is going to pull me out of it.Ed Smith: In the cookbook, some things are literal salads, there's just a ham hock, tarragon, radish and asparagus salad, but also slow-cooked courgettes but with fresh cheese and run through loads of white beans with loads of oil and some fresh herbs. Just nice things, and I think that I do crave that a lot because it covers so much of what I've said, it's whether it is already hot and I'm feeling happy, or whether I'm feeling in a grump and I want to feel lighter and happier.Suzy Chase: Yeah. You talked about in the book how it's important to eat food that feels appropriate to what's going on outside.Ed Smith: Yeah. I think maybe the genesis for this book, or at least one of the things that started me thinking about, is that I'd written a seasonal cookbook and there are lots of seasonal cookbooks and they're all great and I do think that we often can eat really well if we concentrate on the food that's at its peak at the certain time of the year and be inspired by that, but I also think that seasonal cooking means cooking according to the season and what you feel like cooking, which goes to that point about fresh and fragrant and things being assemblies and salads. If it's really hot, you don't want to spend all your time in the kitchen, slaving over a hot stove. You want to just cut a few things up and sit around the table.Ed Smith: That's sort of started and then I realized that, and certainly in the UK, the seasons are really mixed actually. We're so used to talking about four seasons, but right now I'm sitting here is the end of June, and normally that's when Wimbledon's about to start, it might be some years that it's a bit wet, but it is warm and strawberries are coming through and all these lovely things and you're really starting to think that summer's here. But having had a mini heat wave for a week, we're suddenly in literally autumn, autumnal weather, and the things I've been craving today and the things that I want to eat right now are not summery things. They're bean stews and various meats and vegetable gratins and stuff, and that is not what you'd see in the summer section of a seasonal cookbook. That got me thinking that weather is perhaps more important than season, in terms of what you crave, everything flows from there.Suzy Chase: At the end of two of the flavor profiles, you have a page called A Quick Fix, which is so brilliant. Can you talk a little bit about that?Ed Smith: I think, off of my head, are rich and savory and cheesy and creamy. I think that I had the little Quick Fix section at the end, because I guess maybe that started with the cheesy and creamy section as I was writing that, because ultimately for me the best way to get fixed if you're craving cheese is to have a piece of really good cheese and you can't write a recipe for that. I think I started with that and then just simply grilled cheese. How better can you get a fix for things like that? They're just little ideas that everyone knows about already, but sometimes if you're reading a cookbook, there are lots of things you already know, but sometimes you want to have your memory jogged.Ed Smith: That was kind of the same with the savory section. Some things that hit the spot very quickly with the savory might be anchovies on toast with lots of butter or a really good cup of miso soup made with an instant dashi and a blob of miso. It's sometimes useful in a cookbook, I think, to state the obvious, because not everything has to be new. Fortunately, people buy cookbooks to read them as well as put on their coffee table, and it's good to have your memory jogged and to feel like you're on the right track as well.Suzy Chase: There are recipes in this cookbook that I've never seen before, like scrag and root and miso broth, and pork belly butter beans and deli olives, and your linguine with lemon and sriracha. Talk a little bit about your process for developing a recipe.Ed Smith: I don't think there's many things that are in cookbooks or that anyone cooks that someone hasn't cooked before, so I wouldn't say that I've done something for the first time. In my cookbook and the way that I write recipes for magazines and my cookbooks and everything else that goes in between is that I am a good curator of recipes and ideas and traditions and cuisines and flavors, so that for cookbooks, I make, I hope, a useful resource that isn't pretending to only give you stuff you've never had before been. Bun cha, a Vietnamese salad with pork patties, my thing is that it's definitely my recipe for that patty, but I'm not laying claimed to bun cha, that's Vietnam. But there are some things in there, which I think are my ideas, and I guess that pork belly is a slow braised pork belly with just some white beans, really not difficult, loads of people have done it before, and then the twist is for marinaded olives. I think if you just chop that up, you make yourself a quick and easy sauce over the top. That's all that is, it's just a simple dish.Ed Smith: The sriracha spaghetti with lemon is really pretty similar to, I'm going to say this wrong, aglio e olio, an Italian pasta dish with just olive oil, garlic that's very, very gently cooked down into it and some chili flakes, but I just added quite a large squirt of sriracha, which is Southeast Asian chili sauce. People love sriracha, people love noodle dishes, as in spaghetti, good squeeze of lemon. Then I added a pangrattato on the top, which is normally a breadcrumb thing that's fried with garlic and other stuff. But again, if you add chili flakes and sriracha to that, then suddenly you've got a tangy, chili, hot thing that's just going to suit your chili and heat craving.Suzy Chase: You're a bit of a recipe maestro.Ed Smith: You think?Suzy Chase: I would never think of putting sriracha in linguini.Ed Smith: Thank you. I think there's a rich history of cultures making very, very simple but delicious dishes with either a spaghetti or an Italian style pasta or noodles from China, Japan and elsewhere. Nigella, she does a Marmite pasta, I think, and that's kind of like a twist on Chinese sesame noodle situation. It's kind of the savory coating gloss, a very, very simple thing and adding a bit of Marmite. I think in my mind, I had the sriracha as a similar condiment, that it makes a very quick, easy thing.Suzy Chase: Speaking of Nigella, you talk about the word crave, which is usually associated with sweet and fatty decadence. I had her on the podcast a few episodes ago and she was talking about her distaste for the term guilty pleasure. In her latest cookbook, she has a whole chapter called pleasures because she says the term guilty pleasures warps your sense of what you're seeking in food. Then there's comfort eating, which is a whole other episode. But you mentioned that the research suggests that many crave healthy rather than guilty food when they need comfort.Ed Smith: One of the subject areas that's got a huge amount of stuff written about it is comfort food. That is something that I think has two connotations that I write about often, is the idea that people seek comfort in a tub of ice cream, that's that classic movie thing, isn't it? You break up with your partner and you just sink into the sofa with a tub of ice cream. Also, comfort food tends to be written about in the UK and US press as roast chicken or chicken soup, things that are wholesome and savory. In fact, both of those things, the seeking solace in ice cream or seeking solace in savory things, it's just a tiny fraction of what people really want as comfort.Ed Smith: Quite often, more often than you'd think people that are either feeling like they are hungry or they're unhappy or they're ill or they are in a bad mood, many, many people realize that the thing that is going to get them out of that slump is not a guilty pleasure. Something that's fresh, something that makes you feel good and makes you feel happy and that makes you bounce out of that slump. Comfort food is different things to different people, quite frequently, this different thing, it takes you back to your happy place. Often, for many, not everyone, that's your childhood and obviously people's heritages. We have reduced comfort food in media to a tiny fraction of what it really is.Suzy Chase: Yeah, it's so funny because I grew up in Kansas with little or no pasta, and so I never crave pasta and people think I'm crazy.Ed Smith: Do you have a different kind of carb that you attach your cravings to? When you really want something, is it potatoes, is it rice, is it-Suzy Chase: Yeah, I think it would be potato.Ed Smith: Yeah. Corn?Suzy Chase: Corn, potato and steak.Ed Smith: Right. I mean, that's good. Is that something you go back to when you do want something for comfort?Suzy Chase: Yes.Ed Smith: Home food, home cooked food, food from the childhood.Suzy Chase: What do you go back to in your childhood?Ed Smith: Probably is a roast dinner, which is such a British thing to say, isn't it? Mum cooked everything from scratch. We had a really good upbringing in terms of learning how to cook and to cook nice things. By no means were her meals, or even the best meals, roast dinners, but I think something about a roast chicken with all the veg on a cold wet Sunday, that does sort of bring things back.Suzy Chase: For lunch, I made your recipe for chopped kale, dill and chick pea salad with smoked trout, on page 32. Can you describe this dish?Ed Smith: That's in the fresh and fragrant section. The fragrance comes from lots and lots and lots of dill, a little bit of citrus. The freshness comes from both the taste and also the cold, chilled texture of cucumber in that dish is dressed with yogurt and dill, lots of chopped salad that's been chopped and salted, and a bit of citrus so that it breaks down the kale. There are chickpeas in there that are just cooked and there are chickpeas in there that have been baked, so they're crispy. There's loads of textures going on. Then it's finished with some flaked smoked trout. That all comes together with the freshness of the kale, the cucumbers, the yogurt dressing, dill, smoked fish, just to make it interesting,Suzy Chase: It was a lovely summer lunch, and yes, I love trout so much.Ed Smith: It's lovely, isn't it? I think it's really good. I think that is a good lunch dish and one that isn't wildly difficult to put together, hopefully the ingredients are pretty accessible. If you did have a craving for fresh and fragrant at 9:00 in the morning and either you had most of those ingredients in the fridge or store cupboard or you could pop out to the shop and get it, then you could hopefully satisfy that craving pretty quickly.Suzy Chase: Now to my segment called Last Night's Dinner, where I ask you what you had last night for dinner.Ed Smith: Do you know what? I feel both happy and a little bit cringingly embarrassed to say that I genuinely had the sriracha and lemon spaghetti last night. I had just driven for about five hours back from a different part of the country, dropped my wife off in the middle of London who went to a work event and then drove my son a little bit further, unpacked the car, did all these things. Suddenly, it was 9:30 at night and obviously we hadn't got any food at home except, as always, bagged spaghetti, some garlic, some old bread, some sriracha. It hit the spot absolutely because I was tired and I was ready for some pasta, but more importantly, I think probably having been driving for five hours in the rain, pretty ready to have a little bit more excitement in my day, it was just what I needed.Suzy Chase: I'm excited because I'm making it tomorrow night.Ed Smith: Are you? Oh great.Suzy Chase: I have clams that I need to make and I think they're alive in my fridge so I need to make them tonight, but tomorrow I'm making that linguine and I can't wait.Ed Smith: I really hope you like it. My dad actually called me the weekend to say that he'd made it, he rarely cooks. He said he thought I'd put too much the chili sauce in, but I reminded him that the tablespoon was a genuine measurement, not just the biggest spoon you can find in the kitchen for that. Also, I suspect that he might well have a different tolerance to heat than me. Hopefully you like it, depending on all those factors.Suzy Chase: Where can we find you on the web and social media?Ed Smith: Rocket & Squash, @rocketandsquash, as in I was going to say the salad leaf, but you call it arugula I think, don't you?Suzy Chase: Yes.Ed Smith: The rocket as in a space rocket, and squash, which is also the name of my blog, rocketandsquash.com, that's me. I write all over the place for lots of magazines and newspapers, but I suppose most active these days on Instagram and a little bit on my blog.Suzy Chase: Well, this has been an enlightening conversation. Thanks so much, Ed, for coming on Cookery by the Book Podcast.Ed Smith: My pleasure, thanks so much for having me.Outro: Follow Cookery by the Book on Instagram, and thanks for listening to the number one cookbook podcast, Cookery by the Book.
Welcome to The Apple Seed! Some time filled with stories for you and your family. Since 2013 we've been bringing you tall tales, personal tales, fairy tales, historical tales and more. All kinds of tales, from all kinds of tellers. Who are we? Are we the heroes of our own lives? Are we just lumps of DNA packaged and pre-coded to behave a certain way? Do we have a say in who we get to be? Is our identity something we find along the way, or is it something we get to build ourselves? In the words of the great George Bernard Shaw, “Life isn't about finding oneself. Life is about creating oneself.” We have the boundless potential to be anyone and anything. In today's stories, we'll get to hear a lot about people discovering who they are, and making choices about who they are going to be. On today's episode, enjoy the following: “Rumpelstiltskin” by Rosie Cutrer from Mr. Bun and Other Stories (2:45) Radio Family Journal: "Baseball Memories" by Sam Payne (16:44) The Daily Mix: "Fiddler on the Roof" with Jeff Simpson (25:37) “The Tale of a Very Old Travelling Wizard” by Peter J. Parker from Panryl the Wizard (33:59) “Raven Day” by Brett Dillingham (48:01)
Gottfried Roodt + Lloyd Wilgen are the creators of the wildly popular series Noodle and Bun (https://www.noodleandbun.com/). I discovered Noodle and Bun on Tiktok and instantly fell in love with the expressive CG animation. Noodle and Bun got major traction on TikTok and now has over 4.3 million followers. In this interview, I discover how Noodle and Bun came to life, what it takes to create merchandise for your brand, and how to grow your audience after going viral. Check out Noodle and Bun on YouTube, Instagram (@noodle_and_bun), and TikTok (@noodle_and_bun). AND go grab some new merch from the official Noodle and Bun store. Show Notes: Noodle and Bun Store https://www.noodleandbun.com/collections/plush Cartoon Brew interview https://www.cartoonbrew.com/apps/meet-the-animators-who-are-reaching-millions-of-viewers-on-tiktok-199436.html PolyCat https://www.polycat.com/ TikTok @nood_and_bun https://www.tiktok.com/@noodle_and_bun?lang=en YouTube Channel https://www.youtube.com/channel/UCgTVYQn8fJy6d2IDRB3ECqQ Instagram @noodle_and_bun https://www.instagram.com/noodle_and_bun/?hl=en
Tracey Yeshulas & Mary Kersten The Comeback Concert review as CT returns to the stage at Foxwoods Resort Casino in Mashantucket, Connecticut on 6/12/21 Robin Zander's son Robin Taylor Zander subbed on bass while Tom Petersson recovered from heart surgery. Full set list and more "Cheap Talk" Set list - Mashantucket CT - 6/12/21The Summer Looks Good on YouCome On Come OnBig EyesCalifornia ManBoys & Girls & Rock ‘n RollShe's TightOn Top of the WorldNeed Your LoveDay TripperLight Up the FireBaby Loves to RockVoicesStop This GameI Want You to Want MeDream PoliceAin't That a ShameSurrenderAuf WiedersehenGoodnightGet more info on Cheap Trick at www.cheaptrick.comGet full TNT tour dates and news at www.thenielsentrust.com for a complete list.ON FB at www.facebook.com/thenielsentrustWe are on twitter @POPSTAFFTWEETS“Like” us on FaceBook.http://www.facebook.com/groups/Cheaptalk/If you cannot see the audio controls, listen/download the audio file hereDownload (right click, save as)
Thank you for nearly 16k streams! We're back with a brand new episode from the Good Times Patio on Cincinnati St. and on this one we got our boy Daniel Beast on the show and he talking about his latest threesome, his bartender crush, plus he brings along Desi and Taylor and they give us some much needed ASMR action. And Marky Mark tells us his wild Cinci stories. Follow me on socials @AaronScene!
The Athletic's Detroit Pistons beat writer James L. Edwards III and co-host Nicolas Henkel answer listener questions in the latest episode of the Bun and Cardigan Show.