Podcasts about butcher shop

In this episode of The Butcher Shop, host Marvin Cash sits down with Tommy Lynch on a frigid winter evening in Michigan, where they dive deep into the world of fly tying and fishing. Despite the brutal cold and a case of the "shack nasties," Tommy shares his insights on the creation of his popular fly pattern, the Drunk & Disorderly. With a few Monsters and some Kodiak to keep the spirits high, the duo explores the intricacies of fly design, discussing the importance of movement and bite triggers that can entice even the most elusive fish.Tommy takes us through his journey of developing the Drunk & Disorderly, from its initial concept to the evolution of its head design, and the materials that make it effective. He emphasizes the significance of understanding fish behavior and adapting your techniques based on water temperature and conditions. As they exchange stories, listeners will gain valuable tips on fishing strategies, including the best practices for presenting the fly to maximize its effectiveness.This episode is not only packed with practical advice for anglers but also highlights the passion and creativity that go into fly tying. Whether you're a seasoned pro or just starting out, Tommy's insights will inspire you to think outside the box and enhance your fishing experience.Thanks to Schultz Outfitters and TroutRoutes for sponsoring this episode. Use artfly20 to get 20% off of your TroutRoutes Pro membership.All Things Social MediaFollow Tommy on Facebook and Instagram.Follow us on Facebook, Instagram, Twitter and YouTube.Support the ShowShop on AmazonBecome a Patreon PatronSubscribe to the PodcastSubscribe to the podcast in the podcatcher of your choice.Advertise on the PodcastIs our community a good fit for your brand? Advertise with us.In the Industry and Need Help Getting Unstuck?Check out our consulting options!Helpful Episode Chapters00:00 Introduction 01:53 The Drunk & Disorderly Begins 06:34 Influences in Fly Design 10:35 The Mechanics of Swim Flies 12:36 Understanding Bite Triggers 18:45 The Importance of Presentation 26:19 Materials and Tying...

8:00 HOUR: Jon's Butcher Shop, Heather with the news

4/2/25 - The good and the bad of last night, NFL rules changes, Portal Problems, Jon's Butcher Shop

In this inaugural episode of The Butcher Shop, host Marvin Cash sits down with renowned angler Blane Chocklett for an in-depth discussion on the art of crafting and fishing the T-Bone. Blane shares his journey from early musky fishing experiences to the creation of the T-Bone, detailing the materials and techniques that went into its design. He dives into the intricacies of hook and shank configurations, the importance of profile and silhouette and how to effectively fish this innovative pattern.The conversation explores the evolution of streamer design, including the transition from natural to synthetic materials, and the advantages each brings to the table. Blane also shares valuable insights on common mistakes tiers make when attempting to tie the T-Bone, along with tips for achieving the perfect action in the water.Listeners will gain a wealth of knowledge about fly design, fishing strategies and the ongoing developments in the world of predator streamer fishing. Whether you're a seasoned angler or just starting out, this episode offers a treasure trove of information to enhance your time on the water.Thanks to TroutRoutes for sponsoring this episode. Use artfly20 to get 20% off of your TroutRoutes Pro membership.Learn More About Lefty Kreh's Tie Fest 2025All Things Social MediaFollow Blane on Facebook and Instagram.Follow The Chocklett Factory on Instagram.Follow us on Facebook, Instagram, Twitter and YouTube.Support the ShowShop on AmazonBecome a Patreon PatronSubscribe to the PodcastSubscribe to the podcast in the podcatcher of your choice.Advertise on the PodcastIs our community a good fit for your brand? Advertise with us.In the Industry and Need Help Getting Unstuck?Check out our consulting options!

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. Excited to share this long awaited podcast about Jared's origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

In this episode of The Articulate Fly, host Marvin Cash reconnects with Ellis Ward for an engaging East Tennessee Fishing Report. As the region braces for a week of rain, Ellis shares his excitement about the upcoming fishing opportunities, highlighting the potential for fantastic streamer action.Ellis dives into the nuances of streamer fishing, discussing the unique challenges and rewards it presents. He explains the importance of timing your strip sets and the thrill of seeing larger fish aggressively chase down the fly, even if successful hook-ups can be elusive. With a focus on the visual aspects of the chase, he emphasizes the adrenaline rush that comes with targeting trophy-sized trout, often in the 20-inch range and beyond.Listeners will also hear about Ellis' plans for future gear design, including a potential line of apparel, and his ongoing commitment to improving angling experiences. As the conversation unfolds, he reflects on the camaraderie he shares with clients, who are just as invested in the pursuit of big fish as he is.The episode wraps up with a reminder about the upcoming predator fly podcast, The Butcher Shop, featuring notable guests from the predator fly world. Whether you're a seasoned angler or new to the sport, this episode is filled with insights and inspiration to elevate your fishing adventures.To learn more about Ellis, check out our interview!All Things Social MediaFollow Ellis and Flyzotics on Instagram.Follow Ellis on YouTube.Follow us on Facebook, Instagram, Twitter and YouTube.Support the Show Shop on AmazonBecome a Patreon PatronSubscribe to the PodcastSubscribe to the podcast in the podcatcher of your choice.Advertise on the PodcastIs our community a good fit for your brand? Advertise with us.In the Industry and Need Help Getting Unstuck?Check out our consulting options!

In this episode of The Articulate Fly, host Marvin Cash catches up with Mac Brown for another engaging installment of Casting Angles. As they dive into the world of streamers, Marvin reflects on a recent trip to Michigan for Bobbin the Hood, hosted by Schultz Outfitters. This gathering, likened to Woodstock for predator fly enthusiasts, brought together top-tier fly tyers and anglers focused on species from trout to smallmouth to musky.Mac discusses the importance of streamer fishing as a gateway for newcomers to the sport. He reminisces about introducing his children to fly fishing, emphasizing how simple streamer techniques can yield quick results and foster a love for the sport.Listeners will gain practical tips on line control and presentation techniques that enhance the effectiveness of small streamers, even during colder months. The conversation also touches on the evolution of fly fishing gear and the exciting potential of the upcoming predator fly podcast, The Butcher Shop, featuring industry legends.Don't miss this lively discussion filled with nostalgia, practical advice and a passion for fly fishing that is sure to inspire both seasoned anglers and newcomers alike!All Things Social MediaFollow Mac on Facebook, Instagram and Twitter.Follow us on Facebook, Instagram, Twitter and YouTube.Support the Show Shop on AmazonBecome a Patreon PatronSubscribe to the PodcastSubscribe to the podcast in the podcatcher of your choice.Advertise on the PodcastIs our community a good fit for your brand? Advertise with us.In the Industry and Need Help Getting Unstuck?Check out our consulting options!

In this episode of The Articulate Fly, host Marvin Cash reconnects with Ellis Ward for an insightful East Tennessee Fishing Report. As spring teases the region with fluctuating temperatures, Ellis shares his observations on the current fishing conditions in Johnson City. With the Watauga River clearing up and promising flows ahead, he discusses the impact of recent weather patterns on fishing and the anticipated hatches, particularly the blue wing olives.Ellis dives into the post-spawn fishing scene, sharing tips on streamer fishing and the effectiveness of various fly patterns, including his favorites like the Drunk and Disorderly. He reflects on his recent tying experiments and the creative adjustments he's been making for winter fishing, including some innovative musky flies that have proven successful with clients.Listeners will also hear about Marvin's upcoming projects, including his participation in Bobbin and the launch of a new predator fly podcast, The Butcher Shop, featuring notable guests from the predator fly community. This episode is a must-listen for anglers looking to stay informed and inspired as the fishing season thaws out and heats up.To learn more about Ellis, check out our interview!All Things Social MediaFollow Ellis and Flyzotics on Instagram.Follow Ellis on YouTube.Follow us on Facebook, Instagram, Twitter and YouTube.Support the Show Shop on AmazonBecome a Patreon PatronSubscribe to the PodcastSubscribe to the podcast in the podcatcher of your choice.Advertise on the PodcastIs our community a good fit for your brand? Advertise with us.In the Industry and Need Help Getting Unstuck?Check out our consulting options!

Hey, folks, it's Marvin Cash the host of The Articulate Fly.I am super stoked to share a new podcast that is going to launch soon - The Butcher Shop.We are going to have raw conversations with master angler tiers who craft and fish the deadliest streamers in the game. From OGs like Blane Chocklett, Russ Maddin and Tommy Lynch to up and coming young guys, we are going to talk to them all. Each episode will dissects signature patterns and complete systems for hunting trophy brown trout, musky, pike and bass. No recipes - just proven tactics from predator specialists who consistently deliver the goods.And, a shout out to Logjam Dave for an awesome logo design! Check out more of his handiwork on Instagram. Don't miss a single episode! Subscribe to The Butcher Shop today in favorite your podcatcher, and subscribe to The Articulate Fly on Instagram to keep up with all things Butcher Shop!

Reinvention is at the heart of every great success story, and few embody that better than Brian Smith and Robert Hagopian. Starting as franchisees of The Meat House, they faced the collapse of their franchisor and emerged stronger, founding The Butchery, a boutique butcher shop and kitchen that has redefined premium meat retail. Today, we sit down to discuss their transition from franchisees to independent operators, the lessons they learned from the School of Hard Knocks, and how they've built a brand rooted in quality, community, and uncompromising service. This episode is packed with insights for anyone looking to turn challenges into opportunities. For more information on The Butchery and their premium offerings, visit https://www.butcherymeats.com.TakeawaysThe journey to opening the Meat House began with a shared passion for cooking.There is a notable absence of intimate retail grocery markets in Southern California.Identifying market gaps can lead to successful business opportunities.Strong partnerships are built on mutual respect and understanding.Navigating the retail food industry is challenging and requires resilience.Having a shared vision and standards is crucial for business success.Finding engaged employees in the restaurant industry is increasingly difficult.Quality ingredients are essential for creating exceptional meals.Listening to each other during disagreements strengthens partnerships.Building a knowledgeable team enhances customer experience. Chapters00:00 The Journey to Meat House03:00 Identifying Market Gaps06:01 Navigating Business Partnerships08:54 Building a Strong Team12:02 Overcoming Industry Challenges____________________________________________________________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 PodcastsRestaurant expert videos & webinarsCheck out DUER's flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Season 4 Episode 1 - The Upper cut KC butcher shop in Kansas City with co-owner Mariah Kinkade.  Come join us at our poker run January 17th at noon in our pens 429 & 430 and enjoy the great Upper Cut burger blend beef.  More special lots in our Charolais Chatter SC online sale!

Join us as we welcome Jock Gibson from Edinvale Farm in northern Scotland, who shares his inspiring journey into grass-fed beef farming amidst the region's challenging climate. Jock reflects on his unexpected return to the family farm in 2015 after the loss of his parents, a transition that marked a shift in the farm's focus towards highland cattle. Explore the evolution of Edinvale Farm, from its beginnings in the mid-70s under George's father to its current operations, and the benefits and challenges of raising highland cattle. Discover how the farm's connection to their butchery business adds value to their produce, alongside their commitment to being "Pasture for Life" certified, which guarantees a grass-only diet for their cattle.Our discussion highlights the transformation towards sustainable farming practices, emphasizing the strategic integration of Edinvale Farm and the butcher shop to produce premium products that meet consumer demands. We discuss the introduction of Shorthorn genetics to improve carcass confirmation and finishing times while maintaining winter hardiness, as well as the importance of consumer feedback in shaping farm practices and breed choices. The balance between maintaining high-quality beef and meeting the economic challenges posed by the UK's beef market is a focal point, demonstrating the farm's resilience and adaptability.Jock also offers insights into optimizing cattle nutrition and grazing in northern Scotland's unique environment. Listen as he explains the decision to integrate Luing cattle, adapting breeds to fit specific systems and comply with regulations. The conversation touches on reducing chemical use, shifting grazing strategies, and tackling issues like low selenium affecting pregnancy rates. The episode culminates in exploring sustainable beef production strategies, underscoring the significance of resilience and adaptability in farming practices amidst a challenging political and economic climate. Join us for a thoughtful exploration of Jock's journey and the broader themes of sustainable agriculture and meat production.Links Mentioned in the EpisodeEdinvale FarmMacbeth ButcheryVisit our Sponsors:Noble Research InstituteRedmondKencove Farm FenceGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResources (Coming Soon)Community (on Facebook)Original Music by Louis Palfrey

In this December 2024 edition, 3Squares Live! welcomes Lindsey Loken, your resident “Blonde Butcher” and the mastermind behind the meaty paradise known as Blondies Butcher Shop in Wanamingo, Minnesota. Register for 3Squares at foodintegrity.org. Hosted on Acast. See acast.com/privacy for more information.

Tony's Butcher Shop - Sean Daab.  Time to learn about our local butcher.  In this episode of "Discovering Grayslake," I had the pleasure of sitting down with Sean Dobbs, the owner of Tony's Butcher Shop, a beloved local establishment that has been a staple in our community since 1997. Sean and his wife took over the shop just a year ago, and he shared his journey from aspiring chef to butcher, highlighting his passion for quality meat and community connection. Sean emphasized the importance of sourcing the best quality meat, sharing how he personally selects the farms they work with, primarily in Iowa and Nebraska, to ensure ethical practices and superior products. Sean's enthusiasm for food and community was palpable as he spoke about the role of food in celebrations and gatherings. He reminisced about his childhood memories of family traditions centered around meals, particularly the special roasts from his grandfather's butcher. This personal connection to food drives his commitment to providing the best for his customers, making Tony's not just a place to buy meat, but a part of their family traditions. Throughout the episode, we explored Sean's innovative approach to the butcher shop, including the introduction of exciting brat flavors and take-and-bake options that cater to busy families. He shared stories of customer interactions that fuel his passion, highlighting the joy of being part of their culinary experiences. We also touched on the challenges of running a small business, especially in the wake of the pandemic, and how Sean has adapted to ensure Tony's remains a go-to destination for quality meat. He discussed the importance of community support and the pride he feels in serving the residents of Grayslake. As we wrapped up, Sean invited listeners to connect with Tony's through their Facebook page for updates on specials and new products. His genuine love for his craft and the community shone through, making it clear that Tony's Butcher Shop is more than just a business—it's a place where quality, tradition, and community come together. Join us for this engaging conversation that not only highlights the importance of shopping local but also celebrates the stories and people that make Gray's Lake a unique and vibrant community.

Lee and Leah are joined by their friend Gary Hill from The Butcher Shop family of podcasts to talk about a fun little take on the typical serial killer film, and a neat twist on the final girl trope, in Travis Stevens' "A Wounded Fawn" (2022). The hosts also chat about what they've watched as of late. "A Wounded Fawn" IMDB  Check out Gary's Fleas and Flicks Auction here, and bid on some great items.  Check out Leah's charity run here, and donate to a good cause.  Catch Lee's recent guest spot on The Grindbin Podcast here.  Featured Music: "His Actions Speak Louder Than Words" by the Tammys & "Nothing's Gonna Hurt You Baby" by Cigarettes After Sex.

In this episode of the Peterson's Farm podcast, Tony Bartleson, also known as Meat Dad, shares his journey and expertise as a butcher, educator, and content creator. Tony talks about the cultural significance of butchery, the benefits of buying whole cuts of meat, and how learning to cut meat at home can lead to better quality and cost savings. He also discusses his background, how he transitioned from various jobs to becoming a butcher, and the importance of genuine, hard-earned skills. Additionally, Tony highlights his mission to make quality food accessible to everyone while encouraging healthier lifestyles. The episode also touches on the role of butchers and the challenges faced by the profession today, along with Tony's involvement in charity events like Bacon Bash, Texas. Links https://www.themeatdad.com/ IG: @meatdad1 Visit us online: https://pedersonsfarms.com/ Topics 00:13 Introducing the Meat Dad 01:11 The Importance of Food Education 02:01 Saving Money with DIY Meat Preparation 07:42 The Journey to Becoming a Butcher 11:19 Lessons from the Butcher Shop 13:17 Corporate Life vs. Personal Fulfillment 15:25 Earning Respect and Success 20:33 Knife Sharpening Techniques 21:18 Understanding Bacon Production 23:43 The Value of Healthy Eating 26:28 The Importance of Teaching Kids 27:45 Challenges of Promoting Health 31:23 Supporting Type 1 Diabetes 36:16 Reviving the Butcher Profession 40:41 Consumer Power in the Grocery Industry 41:53 Conclusion and Final Thoughts    

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. This year, Clean Out Your Freezer Day is August 18. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. This year, Clean Out Your Freezer Day is August 18. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Bryce Brenton is the General Manager of Frank's Butcher Shop. Frank's is a family-owned butcher shop that grows and finishes their cattle at their ranch in Wyoming. They deliver high-quality and locally-farmed meat across the United States. You can purchase Frank's online and have it delivered to your front door. In this episode, we talk about the meaning behind food-industry buzzwords like "organic, non-GMO, grass-fed," the importance of buying local produce and supporting small businesses, the importance of knowing where our food comes from, starting Frank's Butcher Shop, growing an online meat business, and so much more. FOLLOW THE PODCAST: https://podcasters.spotify.com/pod/show/jeremy-miller80 SPONSORS: - Switchback Electrolytes: ⁠https://bit.ly/47Kyiyc - 2Before Endurance Powder: ⁠⁠https://2before.com/jeremy-podcast ⁠Save $10 with code JMILLER FOLLOW BRYCE + FRANK'S BUTCHER SHOP - Instagram: https://www.instagram.com/b_brenton4/ - Frank's Butcher Shop: https://www.instagram.com/franks_butcher_shop_/ - Frank's Butcher Shop: https://franksbutchershop.com/ FOLLOW JEREMY: - Instagram: https://www.instagram.com/jeremymille.r/ - YouTube: https://www.youtube.com/@jeremy.miller - Website: https://www.jeremymiller.io/ TIMESTAMPS 00:00:00 Intro 00:01:50 Switchback [AD] 00:03:40 2Before Performance [AD] 00:05:00 The story of Frank's Butcher Shop 00:08:00 Why is Frank's beef SO GOOD? 00:12:30 Where does Frank's beef come from? 00:17:00 What does "All-Natural" Mean? 00:20:20 What does "Grass-Fed + Grass-Finished" mean? 00:21:30 Where Ground Beef ACTUALLY Comes From 00:24:00 Grass-Fed vs Grain-Fed 00:32:00 Issues with the American Food Industry 00:47:00 Importance of Buying Local Produce 00:50:00 What does "non-GMO" mean? 00:59:00 Best cuts of meat 01:01:30 Eating "stressed out" animals 01:03:30 Where does Frank's ground beef come from? 01:07:30 Vision for Frank's Butcher Shop --- Support this podcast: https://podcasters.spotify.com/pod/show/jeremy-miller80/support

Can an improved Payton Thorne save Auburn Football's season? I SEC Media Days Auburn legend Cole Cubelic gives his thoughts on Day 1 of SEC media days with Brian Kelly and Lane Kiffin. Cole gives his thoughts on Auburn's schedule as well as Payton Thorne's ceiling. Head over to www.thewarrapport.com for all the best Auburn Content Join this channel to get access to perks: https://www.youtube.com/channel/UCD8UwOMmf3811Lo_kaEIvgw/join Our Sponsors: Vintage 2298 Restaurant and Butcher Shop in Auburn 2298 East University Drive Suite B101 | Auburn, Alabama 36830 https://vintage2298.com/ #auburnfootball #auburn #collegefootball #hughfreeze #secfootball Learn more about your ad choices. Visit megaphone.fm/adchoices

Lee is joined this episode by his friend and fellow podcaster Cameron Scott to continue the podcast's extended look at Roger Corman-directed and produced films. This time out its two wildly different motorcycle films, the first being Corman's own "The Wild Angels" (1966), starring Peter Fonda, Nancy Sinatra, Bruce Dern and Diane Ladd as members of a violent, and unfortunately, quite rapey chapter of the Hells Angels. Then it's David Carradine and Claudia Jennings in the spiritual sequel to "Deathrace 2000", "Deathsport" (1978), directed by Allan Arkush, Nicholas Niciphor & Corman. Does a production so troubled as this film had equal a terrible finished product, or are there joys to be had with such a jumbled mess? Put on your helmet, hop on our future bikes, and find out! "The Wild Angels" IMDB  "Deathsport" IMDB https://www.imdb.com/title/tt0077414/reference/ Check out Cameron's podcasts at Cinema Degeneration.  Check out Lee and Cameron's podcast with Gary Hill, Last Call at Torchy's, under the Butcher Shop family of podcasts.  Featured Music: "Midnight Rider" by The Hands of Time; "The Wild Angels Ballad (Dirge)" by Davie Allen and The Arrows; and music from "Deathsport" by Andy Stein.

Note: This show has been migrated to a new server host, please check and update your Bookmarks! New Butcher Shop site: https://butcher-shop.transistor.fm/ Follow/Subscribe to The Butcher Shop on the Updated Feed: https://butcher-shop.transistor.fm/subscribe The Beef is back with special guests. While the beef ladies are away, Gary called an audible and brought in Lee and Leah from They Must Be Destroyed On Sight Podcast to talk two more titles from the Cannon catalog. We go post apocalyptical with America 3000 and the upbeat but pseudo-religious experience The Apple. ★ Support this podcast on Patreon ★

Mike, Beau and Rob play Fair or Foul Friday live at Buckhead Butcher Shop

Steak and Sandra play Buy or Sell with Chef Leonard of Buckhead Butcher Shop

2 + Hours of ComedyFirst a look at this day in History.Then The Great Gildersleeve starring Harold Peary, originally broadcast May 19, 1946, 78 years ago, Leroy Learns to Dance.   Gildersleeve arranges a birthday party for Ethel Hammerschlag, much against Leroy's wishes. Gildy re-enacts an extended conversation he had with his father when he was a young boy. Followed by the news from 78 years ago, then The Jack Benny Show, originally broadcast May 19, 1946, 78 years ago, Fred Allen invites Jack to Appear.  The program originates from New York City. Jack is staying at the Acme Plaza, a unique hotel. Guest Fred Allen wants Jack to appear as a guest on his program. Then Abbott and Costello, originally broadcast May 19, 1949, 75 years ago, Murder in the Butcher Shop.  Costello has just invented a cellophane mattress for old maids. Try and guess the punchline! The "Sam Shovel" story is called "The Man Who Drowned In The Los Angeles River," or "Dust Be My Destiny."Followed by The Magnificent Montague starring Monty Woolley, originally broadcast May 19, 1951, 73 years ago, Big Ed McClune.   A plan to raise the mortgage money for the Proscenium Club leads to Montague's campaign against Big Ed McClune. Finally Superman, originally broadcast May 19, 1941, 83 years ago, The Grayson Submarine.  "Dr. Deutch" has taken Perry White and Lois Lane aboard the captured submarine owned by Dr. Grayson. The German agent shoots Dr. Grayson!Thanks to Richard for supporting our podcast by using the Buy Me a Coffee function at http://classicradio.stream

Join host Marvin Cash as he kicks off the season with Dustin White for the inaugural "On the Water" episode of The Articulate Fly. Dustin, braving the unpredictable Wyoming weather, shares his recent experiences on the water, where the usual early season nymph action has been delightfully complemented by some unexpected dry fly and streamer success.Dustin highlights how the mild winter has led to early migrations of fish up the North Platte River, providing anglers with exceptional opportunities for a fruitful catch. As they discuss the current conditions, Dustin gives a nod to the blue wing hatches and the exciting prospects they bring for the surface action enthusiasts.The episode also features a local flavor segment, spotlighting Frank's Butcher Shop in Casper, Wyoming. This beloved establishment isn't just a place to pick up top-quality cuts of meat; it's a culinary haven for hearty meals and creative cocktails, complete with communal seating and a welcoming atmosphere.Marvin and Dustin discuss their favorite menu items, from the loaded Bloody Marys to the beef tenderloin quesadillas, and Dustin's go-to Bartender's Burger. Plus, Marvin reveals the convenience of Frank's drive-through liquor store service, perfect for grabbing steak and drinks on the go.Wrapping up, Dustin shares details about the Ugly Bug Fly Shop, the hub for all things fly fishing in central Wyoming, from gear and guide services to destination travel advice. With summer hours in effect, the shop is ready to serve the needs of every angler.As always, listeners are encouraged to send in questions for the chance to win prizes in future episodes. Despite the chill, Marvin leaves us with a reminder of the joys of fly fishing: no matter the weather, there's always an adventure waiting on the water. Tight lines!To learn more about Dustin, check out our full length interview.All Things Social MediaFollow Ugly Bug Fly Shop on Facebook, Instagram, Twitter and YouTube.Follow Dustin on Instagram.Follow us on Facebook, Instagram, Twitter and YouTube.Support the Show Shop on AmazonBecome a Patreon PatronSubscribe to the PodcastSubscribe to the podcast in the podcatcher of your choice.Advertise on the PodcastIs our community a good fit for your brand?...

2024 Southaven Springfest KCBS WINNERS Optimus Swine join Heath and Candace today on the podcast! Learn all about their love of the 80's, what it's like being brothers in business, and their headspace leading into the contest on this week's episode of Shootin' The Que!

The Rural Development Finance Corporation has issued its first loan through the Meat and Poultry Intermediary Lending Program, which offers low-interest financing for the start-up, expansion or operation of regional meat processing facilities, to Kramlich-Deede Meats in Medina.See omnystudio.com/listener for privacy information.

Hey there, Food Fam! Carl Fiadini here, and I've just wrapped up a kitchen-table session that's sure to make your taste buds tango. Imagine the burst of flavors from a kimchi watermelon salsa atop a pretzel bun—just one of the many culinary adventures we embarked on in our latest podcast episode. We're talking competition meets creativity, and let me tell you, it's an electrifying mix. Our good pals, the talented Chef Josh Bernstein and Chef Stephen Hicks from The Porch, joined us to spill the beans on their sandwich masterpieces like the Italian Stallion and the Meatballer Shotcaller that are making waves in the Winter Park food sceneTurning the spotlight on behind-the-scenes action, our conversation ventured through the highs and lows of the food industry. From managing a fleet of JetBlue's culinary delights to the nerve-wracking excitement of event hosting, we've covered the full spectrum. Picture preparing charcuterie for a crowd of 400—oh, the stories we shared! We also touched on how chefs and industry pros keep the flame of their cooking passion alive, even when they step out of the kitchen and into different roles.Now, let's get real about the harmony that exists within the chaos of plates and palates. We celebrated the chefs and sales reps' dance of muGet ready to innovate your space with Metro Shelving! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro Shelving: Your partner in organization and efficiency. Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

The Meating Place is a butcher shop and cafe located in Hillsboro. It recently received a $250,000 grant from the U.S. Department of Agriculture to expand its meat processing capabilities.   In 2022, the shop received a grant from the Oregon Department of Agriculture as part of a state meat inspection program. Processing meat in Oregon can help producers save time and money. The Meating Place will use the latest round of federal funding to ramp up those services.   We check in with Casey Miller, the owner of The Meating Place to learn more about meat processing and what this means for Oregon’s economy.  

Jacob Wolki and his namesake Wolki Farm describes itself as the connector between the conscientious consumer and quality produce. Its safe to say that Jacob and his family have been on quite the journey over the last decades, brought about initially by Jacob's health and  taking over the counter medications focussed on treating symptoms as opposed to curing whatever it was that wrong with him. Becoming obsessed only to then realise he was finding answers but then having more questions, Jacob came to the conclusion at every point of his journey that "good food is a key to healing a broken body".Jacob now has a multi farm business, rearing grass fed animals working with the land, rather than against it. His business is guided by the 5 pillars of "Wolki Farm"; Animal WelfareEnvironmental BackboneHealing FoodBuilding CommunityProfit.Additional to the farming operations Jacob has an unstaffed butchery - that is open 24/7 for whenever customers need it. The butchery allows Wolki's operation to now start shipping its meat around the far ends of the country and allows consumers to obtain his "old school produce with a new school approach".In this chat with Jacob we explore all the facets of his business, his motivation, his belief that the current food system is compromised and how he is leading the charge in farming a better way.  

Official Detective 56-02-23 (463) Murder in Butcher Shop, Sailor Suspected

In this episode, Tom is about the history of The Cunninghams Butcher shop on shop street.You can find the articles referenced in this podcast on www.advertiser.ie/galway.If you have a message for Tom or Ronnie please email us at oldgalwaydiary@advertiser.ie

Tingle ran into an A List celebrity at his local butcher shop. Wait until you hear who it is!! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tingle ran into an A List celebrity at his local butcher shop. Wait until you hear who it is!! Learn more about your ad choices. Visit megaphone.fm/adchoices

Presented by Sauced Bar & Grill & the Butcher Shop

Bill Vickery - Presented by Sauced & The Butcher Shop

Presented by Sauced & The Butcher Shop

Welcome back to TraxTalk! On Episode 3, the duo provides updates on Young Thug's trial, talk through Megan's HOT new diss track “HISS”, call out the Barbz, and more. Later they tap into the new singles and projects dropped over the last two weeks, labeling the “hits” and “misses”. Tune in to hear their review on recent projects including “Everybody Can't Go” by Benny the Butcher, “All is Yellow” by Lyrical Lemonade, and more!  Follow @TraxTalk on ⁠Instagram⁠, ⁠TikTok⁠, & ⁠X (Twitter)⁠  Email us at traxtalk01@gmail.com for any business inquiries or guest appearances  Leave a review and let us know who your favorite artists are!  Beat by Cris @_procel_  Cover Art by Li @livelaughliyah 

A caretaker charged with trying to set her husband on fire has now also been accused of killing a man whose wife she worked for. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In today's society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs. First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes. Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family's barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque. Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

God's food safety guidelines! God knows how to party — in fact, He gave instructions on how to do it! He also gave us instructions on how to butcher meat, how to serve it, how to cook it, and even when to throw out the leftovers. Steve Siefken explains the deliciously practical instructions in the Torah about food regulations, overseen by authorities in the Temple system. Get your notes HERE! https://tinyurl.com/xsepfwup Watch more on the Michael Rood TV App! https://bit.ly/2X9oN9h Join us on ANY social media platform! https://aroodawakening.tv/community/s... Your Donation keeps these videos going! Thank you! https://aroodawakening.tv/donate/ Support us by visiting our store! https://roodstore.com/ Support us with purchases on Amazon!* https://amzn.to/3pJu9cC Have Questions? Ask us Here! https://aroodawakening.tv/support/con... "PLEASE NOTE: This is an affiliate link. This means that, at zero cost to you, A Rood Awakening! International will earn an affiliate commission if you click through the link and finalize a purchase."See omnystudio.com/listener for privacy information.

We talked with our buddy Kevin Smith, "The English Butcher" from Beast & Cleaver in Ballard WA about the differences in butchery between England and the United States, how he butchers cows vs pigs vs lambs and some of the worst injuries we have seen! Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle. Lady Jaye Restaurant in West Seattle - ⁠⁠⁠www.ladyjaye.com⁠⁠⁠ Follow us on: Instagram ⁠⁠⁠@ladyjayewest⁠⁠⁠ Facebook: ⁠⁠⁠https://www.facebook.com/Ladyjayewest⁠

Peter & Wyatt are REPORTING LIVE FROM YESTERYEARS MARKET in DeMotte, Indiana. Take a trip through the galaxy of good vibes with your host, Peter Hamm, and today's featured guest, Culver Military Academy Alumni, CEO of YesterYear's Meat Market - Mr. Wyatt McCloskey. FOLLOW PETER ON IG: ⁠⁠@WhatsGoodPeter ⁠⁠ FOLLOW WYATT ON IG: @WyattPMcCloskey FOLLOW THE SHOW IG: ⁠⁠@HammPlanet ⁠⁠ FOLLOW THE CLIPS IG: ⁠⁠@HammPlanetClips⁠⁠ CONNECT WITH PETER: ⁠⁠PETER HAMM'S DRUM LINK ⁠⁠ ► Business Inquiries ONLY PeteHamm94@gmail.com ► Featured Guest Inquiries ONLY HammPlanet@gmail.com ABOUT THE PODCAST The Hamm Planet Podcast Theme is "Good Vibes // Great People // Glorious Stories" - So if you're into that vibe, get comfy and prepare for an absolutely epic episode that will go down in history. The goal of the Hamm Planet Podcast is to provide value and focus on the good in life. - Good Life Stories - Good Debates - Good Discussion - Good Hot Takes - Good Adventures - Good Knowledge - Good Triumphs - Good Strategies - Good Goals - Good Data - Good Times - Good People Nothing more, nothing less. During the podcast, we share our life experiences, reflect on unforgettable stories, dig deep, shoot the breeze, speak our minds, talk about what life has taught us, and most importantly - we have a damn good time! Learn more at ⁠⁠www.HammPlanet.com ⁠⁠ ***PLEASE NOTE*** The HAMM PLANET PODCAST is a significant break from the typical content viewers have come to expect from the channel & we could not be more proud and hyped to watch this show unfold, grow and flourish over the years. Please be advised that we will be exploring a wide variety of topics (some adult-themed) and our younger viewers (and their parents) should be advised that some topics will be for mature audiences only. The HAMM PLANET PODCAST is a show for entertainment purposes only. #PeterHamm #HammPlanetPodcast #HammPlanet --- Send in a voice message: https://podcasters.spotify.com/pod/show/peter-hamm0/message Support this podcast: https://podcasters.spotify.com/pod/show/peter-hamm0/support

In this episode of the Ad Nerds podcast, we deep dive into the big headlines of the ad industry. Facebook reels from a hefty 1.2 billion euro fine for breaching EU data transfer regulations, and we discuss what this means for small business owners. Next, we examine the recent departure of Diego Scotti, former CMO of Verizon, and the implications it holds for the telecom giant. Walmart's Senior Manager of Social Campaign and Commerce, Lina Zhao, makes waves in the social media shopping realm, proving her mettle with successful campaigns on Snapchat and Twitter. We discuss the abrupt closure of creative agency Butcher Shop, leaving over 100 employees jobless despite a successful run in 2021. Finally, we speculate on the upcoming challenges for Twitter with the launch of Meta's new chat-based app, Barcelona. Our host, Spanky Moskowitz, shares his insights gained from nearly four decades in the ad industry. Key Moments: Discussion of Facebook's 1.2 billion euro fine (4:15) Examination of Diego Scotti's departure from Verizon (13:10) Lina Zhao's social media shopping strategies for Walmart (21:45) Closure of creative agency Butcher Shop (30:20) Introduction of Meta's new chat-based app, Barcelona, and its implications for Twitter (37:55) --- Send in a voice message: https://podcasters.spotify.com/pod/show/adnerds/message

Cassi and her husband Steven, are the owners of a small retail butcher and sandwich shop in Fresno, California strategically called "The Meat Up." Steven's family has been in the meat slaughtering and meat processing business since 1954. In the Winter of 2019 Cassi had the crazy idea to open a retail meat and butcher store near the neighborhood they live in. She and her husband wanted to provide our area of town with a high quality butcher shop. In August of 2020 they opened our store. The Meat Up offers mostly USDA Choice and higher steaks, ground beef, marinated and deli items, all processed by Cassi and Steven in Fresno. Website: themeatup.comInstagram: @themeatupfresno~~~~~~~~~~~~~~Subscribe to the listener list HEREWant to connect? Check out flyingfranch.org or email me at afender614@gmail.comJoin the Agripreneur Empire by following along on instagram @agripreneur_empire and the facebook page at Agripreneur Empire PodcastSPONSERS:~Patreonhttps://www.patreon.com/flyingfranchAre you loving the show and want more? Join me and my closest cheerleaders on Patreon!This platform is a way that helps me produce my podcast and give you the content and tools to propel your business, dreams and goals into success stories. ----------~ Start Your Shopify Trial!Build your business with Shopify to sell online, offline, and everywhere in between.Shopify has helped our business look professional, simple and converts our fans into loyal customers.Build your store online and get your brand in front of the eyes of people who are waiting to purchase from you. Start a free trial and enjoy 3 months of Shopify for $1/month on select plans.It's time to bring your idea to life. Or make your side hustle full-time. Or take your business to the next level. It's time to make your move.“Powered by Shopify”Free Shopify Trial-------------~TraegerThe traeger lineup brings ultimate wood-flavor to the table, unlocking your food's true potential. No matter which grill you select, Traeger's 6-in-1 ability means you can grill, smoke, bake, roast, braise, and bbq.Our family loves to smoke meats, cook pizza and even bake cookies on our Traeger Grill!Check Out Traeger Here!---------------FlodeskGet 50% off Flodesk your first year and start creating unique emails for your loyal subscribers!Flying F Ranch- Special discount code for listeners! Enter code “podcast” at check out on flyingfranch.org to score 20% off a leather patch “I GIVE A FLYING F ABOUT BEEF” hat!Interested in being a guest? Email me at afender614@gmail.com with the subject line as "Podcast Guest" and I would be happy to chat and get you on the show if it is a good fit!Support the show

Former employees of establishments owned by local celebrity chef Barbara Lynch are stepping forward, accusing Lynch of creating a toxic workplace. The allegations against Lynch, who owns businesses including No. 9 Park, The Butcher Shop and Seaport-based bar, Drink, include lashing out at staff and guests, unwanted touching and threats of violence. Boston Globe Business Enterprise Reporter Janelle Nanos joins The Common to discuss the allegations and where they fit into the larger conversation about toxic workplaces in the Boston restaurant scene. Greater Boston's daily podcast where news and culture meet.

The crew gather (IRL!) to talk Octopath II, the Resident Evil 4 demo (i.e. RE 4-make) and Village in PSVR2, Theatrhythm: Final Bar Line, and E3 or not E3 -- or is that even a question? Time – Topic Discussed: 01:12 – Nicknames 09:53 – Octopath Traveler II Impressions 15:34 – Theatrhythm: Final Bar Line 24:12 – Resident Evil 4 Demo Impressions (DEMO SPOILERS 31:44 - 33:24) 44:46 – Resident Evil Village on PSVR2 51:18 – News: PS5 sales skyrocket in Japan, Microsoft-Activision merger, and more!

More great detectives!