Podcasts about Cab

Hoy en PPP Extra hablamos sobre el nuevo contrato a largo plazo entre el Gobierno de Puerto Rico y New Fortress Energy para suplido de gas natural, un acuerdo que puede marcar la política energética del país por décadas.⚡️ También recibimos a José Cabán, mejor conocido como el candidato de Foquito para el distrito 31, directamente en el podcast.

JESSICA RABBIT'S STILL GOT IT!! Who Framed Roger Rabbit Full Movie Reaction Watch Along: / thereelrejects Visit https://huel.com/rejects to get 15% off your order Who Framed Roger Rabbit Reaction, Recap, Commentary, Analysis, & Spoiler Review — Tara Erickson & Aaron Alexander dive into Robert Zemeckis' groundbreaking live-action/animation noir, celebrating its seamless ToonTown VFX, sly film-noir tropes, and surprisingly edgy humor! Cast & characters: Bob Hoskins (Eddie Valiant), Christopher Lloyd (Judge Doom), Charles Fleischer (Roger Rabbit/Benny the Cab), Kathleen Turner (Jessica Rabbit – voice), Joanna Cassidy (Dolores), Stubby Kaye (Marvin Acme), Alan Tilvern (R.K. Maroon), Richard LeParmentier (Lt. Santino), Lou Hirsch (Baby Herman – voice), Mel Blanc (Bugs Bunny/Daffy Duck/Tweety – voices), Mae Questel (Betty Boop – voice). Most iconic scenes we cover: Jessica's “Why Don't You Do Right?” at the Ink & Paint Club, the “patty-cake” scandal photos, Benny the Cab chase, the Daffy vs. Donald dueling pianos, Judge Doom dipping the poor shoe, the handcuff gag in Eddie's office, the warehouse finale with the Dip cannon, the “shave and a haircut” knock, and Doom's Toon reveal with the steam-roller. Most quotable lines: “I'm not bad, I'm just drawn that way.” • “Shave and a haircut—two bits!” • “Remember me, Eddie? When I killed your brother, I talked JUST… LIKE… THIS!” • “Patty-cake?!” • “Toons. Gets 'em every time.” We also shout out Amblin/Disney's mega crossover cameos (Bugs & Mickey free-fall!), the puppeteering tricks, shadow integration, and why this 1988 classic still feels mind-blowingly modern. Follow Aaron On Instagram: https://www.instagram.com/therealaaronalexander/?hl=en Follow Tara Erickson: Youtube: https://www.youtube.com/@TaraErickson Instagram:  https://www.instagram.com/taraerickson/ Twitter:  https://twitter.com/thetaraericksonIntense Suspense by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Support The Channel By Getting Some REEL REJECTS Apparel! https://www.rejectnationshop.com/ Follow Us On Socials:  Instagram: https://www.instagram.com/reelrejects/  Tik-Tok: https://www.tiktok.com/@reelrejects?lang=en Twitter: https://x.com/reelrejects Facebook: https://www.facebook.com/TheReelRejects/ Music Used In Ad:  Hat the Jazz by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Happy Alley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... POWERED BY @GFUEL Visit https://gfuel.ly/3wD5Ygo and use code REJECTNATION for 20% off select tubs!! Head Editor: https://www.instagram.com/praperhq/?hl=en Co-Editor: Greg Alba Co-Editor: John Humphrey Music In Video: Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Ask Us A QUESTION On CAMEO: https://www.cameo.com/thereelrejects Follow TheReelRejects On FACEBOOK, TWITTER, & INSTAGRAM:  FB:  https://www.facebook.com/TheReelRejects/ INSTAGRAM:  https://www.instagram.com/reelrejects/ TWITTER:  https://twitter.com/thereelrejects Follow GREG ON INSTAGRAM & TWITTER: INSTAGRAM:  https://www.instagram.com/thegregalba/ TWITTER:  https://twitter.com/thegregalba Learn more about your ad choices. Visit megaphone.fm/adchoices

The American Angus Association Board of Directors met in Saint Joseph, Mo., Sept. 8-11 and covered a variety of topics including:  Long-range Association objectives  Research project updates Review of genomic ownership policy  Association financial forecasts and entity budgets Events and opportunities to come at the 2025 Angus Convention HOST: Mark McCully GUESTS: Jonathan Perry, chairman of the American Angus Association, has spent much of his life working in the purebred business. As general manager of Deer Valley, Perry developed an Angus program that balances all economically relevant traits in cattle that maintain structural soundness and phenotype. Perry and his wife established the Hickory House restaurant in 2014, and it specializes in serving 100% CAB-branded product.  Jim Brinkley, current vice chairman, has served on the American Angus Association Board of Directors for the past seven years. Along with their children, Crystal and Justin, Brinkley and his wife, Sherry, own 1,300 acres and 400 registered Angus cattle at Brinkley Angus Ranch (BAR).  Darrell Stevenson, treasurer of the American Angus Association Board and native of White Sulphur Spring, Mont., holds strong ties to the Angus breed and a history of activity in the Montana Angus Association. In 2019 Stevenson and his wife, Sara, expanded from Hobson onto a new unit in White Sulphur Springs to establish a later-calving herd operating as Stevenson Down T. Although separated by a mountain range, Darrell continues to breed and market genetics with Stevenson Angus Ranch. Mark Johnson, director on the American Angus Association Board, operates J&J Beef Genetics, LLC along with his wife, Brenda, and two daughters, Sydney and Charley, near Orlando, Okla. Johnson grew up on a centennial family farm in Deerfield, Mo. He attended Northeastern Oklahoma A&M junior college and later Oklahoma State University (OSU). He then completed his doctorate at Kansas State University in 1992. Since then, Johnson has been a professor of animal and food sciences at OSU and has served as supervisor of the OSU Purebred Beef operation for 32 years. RELATED READING:  President's Letter Driving Breed Improvement Amid Diverse Perspectives DNA Genotyping Policy and Benefits Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

El periodista cántabro Miguel del Río señala en un artículo de opinión que la mala educación, unida a la ignorancia y pasotismo, es realmente la nueva pandemia que sufrimos. Primera noticia: “Tres turistas se cuelan en el recinto de lobos de Cabárceno saltándose las normas y serán denunciados”. Segunda: “Barcelona se harta y multa con hasta 500 euros a todos aquellos que hacen algo que se ve cada día en la calle y supone un riesgo”. 

The last time legendary Wheeling-born saxophonist Chu Berry was in the recording studio, he gave some jazz love to a song written by a fellow West Virginian.The date was Aug. 28, 1941, and the tune — one of the four sides that Berry and his jazz ensemble would record that day for Milt Gabler's Commodore label in New York City's Reeves Sound Studios on East 44th Street — was “Gee, Baby, Ain't I Good to You.”The song was still relatively unknown. No one else had recorded it in the dozen years since Piedmont, WV, native Don Redmond wrote it for McKinney's Cotton Pickers to wax in 1929.As discussed here in an earlier article, the Roarin' Twenties has been good for Don Redman. He was responsible for integrating the rhythmic approach of Louis Armstrong's playing into arrangements for Fletcher Henderson's Orchestra. In 1927 Redman was wooed away from Henderson to join McKinney's Cotton Pickers, the house band at the celebrated Greystone Ballroom in Detroit.When Chu Berry revisited the song in 1941 (to be on the flip side of his version of "Sunny Side of the Street”), it featured ex-Bennie Moten/Count Basie trumpeter Oran “Hot Lips” Page, whose bluesy singing and plunger mute work capped the session.Incidentally, Page recorded it again in 1944, but even more importantly for the song's legacy (and to Don Redmond's checkbook) a year earlier the song was also recorded by an up-and-comer named Nat “King” Cole, who took it to No. 1 on the Billboard Harlem Hit Parade where stayed for four weeks.Losing ChuChu Berry would not live to know any of that. Almost exactly two months after the August 1941 recording date, he was on his way to Toronto for a gig with the Cab Calloway Orchestra, with which he had played for four years. Heavy fog made visibility poor, and the car in which Chu was a passenger skidded and crashed into a bridge abutment near Conneaut, Ohio, 70 miles northeast of Cleveland.Berry died three days later from his injuries just a few weeks after his 33rd birthday.Chu Berry was brought back to Wheeling for his funeral. More than a thousand mourners attended, including Cab Calloway and the members of his band who ordered a massive floral arrangement in the shape of a heart.At the funeral, Calloway told mourners Chu had been like a brother to him. The big man had charmed the world, he said, with advanced harmonies and smoothly flowing solos that would influence musicians for generations to come. “Chu will always be a member of our band,” Cab said. “He was the greatest.”Berry's RootsBorn in Wheeling in 1908, Leon Brown Berry took up the saxophone as a youngster after being inspired by the great tenor man Coleman Hawkins. Berry went on to model his own playing after Hawkins, who would later be quoted as saying, “Chu was about the best.” By the time of his 27th birthday, Chu had moved to New York where he worked with Bessie Smith, Lionel Hampton, Count Basie and others.Eventually, he became the featured sax player with the hottest jazz band of the day, Cab Calloway's legendary Cotton Club Orchestra. In 1937 and 1938, he was named to Metronome Magazine's All-Star Band. Younger contemporaries — notably Charlie Parker and Dizzy Gillespie — almost certainly heard Berry up close and personal at the now-legendary Monday night jam sessions at Minton's Playhouse in New York City, gatherings widely credited for the development of the bebop in the mid-1940s.Famously, in 1938 Parker — 14 years younger than Chu — named his first child Leon in tribute to Berry.And the Nickname?Multiple explanations have been given as to how Leon Berry got his nickname. Music critic Gary Giddins has said Berry was called “Chu” by his fellow musicians either because of his tendency to chew on his mouthpiece or because at one time he had a Fu Manchu-style mustache. Both stories work; take your pick.Our Take on the TuneJoining The Flood repertoire, some songs fit in right away, while others, like this one, need a little time to settle in, but when they do, wow — they're as comfortable as an old shoe. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit 1937flood.substack.com

Exploring Israeli Wines: History, Innovation, and Unique Flavors with the Israeli Wine Producers Association Iwpa.com About the Guest(s): Josh Greenstein is the Executive Vice President of the Israeli Wine Producers Association (IWPA), which represents over 40 wineries from Israel, ranging from boutique operations to large-scale producers. His passion for wine runs deep, ingrained over five generations in the industry. Josh's family background includes ties to wine production going back to the Prohibition era, with his father working in the market for 47 years. Josh founded the IWPA to promote positive aspects of Israel through its burgeoning wine industry, advocating for the recognition of Israel as a world-class wine region. Episode Summary: Join Chris Voss on this episode of The Chris Voss Show as he delves into the dynamic world of Israeli wines with Josh Greenstein, the Executive Vice President of the Israeli Wine Producers Association. With over 5,000 years of wine-making heritage, Israel is carving out a name for itself on the global stage as a region worthy of oenophile exploration. Josh shares the fascinating story of how Israeli wines have emerged from a historical context powered by ancient viticultural techniques and modern innovations. In this enthralling conversation, Voss and Greenstein unravel the uniqueness of Israeli wines, exploring the diverse microclimates and soil types that lend to the country's distinctive terroirs. They dive into the significance of kosher wines, the contributions of the storied Rothschild family, and the innovative spirit enveloping Israeli winemakers. Josh emphasizes the value of trials in vineyards that harken back to Biblical times while advocating for greater awareness and presence of Israeli wines in global markets, especially in the United States. For anyone intrigued by the intersection of tradition, technology, and taste, this episode is a must-listen. Key Takeaways: Israeli Wine Heritage: Israel boasts a winemaking history that spans over 5,000 years, incorporating ancient techniques with modern innovations. Innovative Viticulture: Israeli winemakers utilize advanced technology, such as drip irrigation and enhanced grape stress management, leading to high-quality wine production. Unique Terroir: Israel's diverse microclimates and soil types contribute to distinctive flavors and enable the growth of a variety of grape types, including varieties unique to the region. Kosher Wines: All the wines represented by the IWPA are kosher, although kosher certification is more about cleanliness and ethical processing rather than quality differentiation. Market Penetration: While Israeli wines are available across the U.S., increasing awareness and consumer interest is key to their expansion in international markets. Notable Quotes: "Israel has been making wine for about 5,000 years… finally got recognized for being good at it." – Josh Greenstein "CAB is still king, but we're seeing more wineries producing fun, lighter bodied wines like roses and whites." – Josh Greenstein "You know, wine is historical, wine is fun, wine is friendly… an amazing thing." – Josh Greenstein "People have the ability to go search it up themselves. Customers are very educated these days." – Josh Greenstein "Drip irrigation, which was invented in Israel… really changed the farming world." – Josh Greenstein Resources: Israeli Wine Producers Association (IWPA): Follow the IWPA on Instagram at @IsraeliWine Josh Greenstein: Connect with Josh on Instagram at @JAGWines Learn About Israeli Wines: Additional details can be found by visiting Goodreads for Chris Voss goodreads.com/chrisvoss Connect with Chris Voss: Follow on LinkedIn linkedin.com/in/chrisvoss Discover the intricate flavors of Israeli wines and delve into the historical and cultural narratives that shape them. Listen to the full episode for an insightful journey through Israel's rich winemaking tradition and st...

This week we crack open the 2021 Joel Gott 815 Cabernet Sauvignon, a bottle you can find just about anywhere. In this episode, we dive into what it means to take on “big brand week,” share our first impressions of a California Cab at this price point, and talk through where it lands in our wine ranking system.Along the way, we swap out the name of our learning segment, "wine nuggets”, for the much better sounding “wine drops,” dig into California's climate and oak choices, and discuss the food pairings that actually make sense with this style of wine. And for the first time, we try out a brand-new game: Wine Vibes.Is this Cab a wine fridge pick, a backup bottle, or just a casual sipper? Tune in and see where we landed.Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠⁠⁠Chapters0:00 - Intro and Big Brand Week2:00 - Preconceptions About California Cab6:00 - The Story Behind Joel Gott 8159:00 - First Impressions and Tasting Notes14:00 - Structure, Balance, and Oak Talk17:00 - Wine Drops26:00 - Food Pairings Beyond Steak29:30 - Revisiting the Wine32:00 - Final Verdict 36:00 - New Game: Wine Vibes40:00 - Closing Thoughts

Concurso Nacional de Pintura al Aire Libre en Cabárceno, tours teatralizados por la Sevilla de Santa Teresa de Jesús y cine Al Fresco en Plasencia.

Just Killin Time 08/31/25 Show by Radio TFI

El audio cubre una variedad de temas: noticias económicas sobre hipotecas, tipos de interés y el difícil acceso a la vivienda, destacando un aumento del 32% en la firma de hipotecas. Se informa sobre la visita de los Reyes a zonas afectadas por incendios y las ayudas para las víctimas, así como temas legales relacionados con la esposa de Pedro Sánchez. En deportes, se habla de traspasos de futbolistas como Fermín, Lucas Vázquez y Yeremy Pino, la Vuelta Ciclista, el Eurobasket y el US Open. La información local de Madrid incluye el tiempo, el tráfico y el riesgo de incendios. El programa también dedica un espacio a recordar a Manuel de la Calva del Dúo Dinámico. Un segmento peculiar aborda el coleccionismo de muñecos, desde los antiguos como Barriguitas y Madelman hasta los modernos Funko Pop, discutiendo su valor y el fenómeno de la especulación. Se mencionan incidentes con animales en parques naturales como Cabárceno y se reflexiona sobre el arte y los coleccionables. Finalmente, se ...

El audio aborda varios temas de actualidad. La ministra Margarita Robles detalló la intervención de las Fuerzas Armadas y la UME en los incendios desde el 7 de julio, destacando el gran despliegue de efectivos y recursos. En la sección de sucesos, se informó sobre la investigación de la fiscalía de París y Niza por la muerte de un influencer durante una transmisión en vivo en la plataforma Kick, y la detención de personas relacionadas con el incidente en el recinto de los lobos de Cabárceno. En deportes, se mencionaron las denuncias de La Liga por cánticos contra Vinicius, fichajes de jugadores y resultados de tenis y ciclismo. Un punto destacado fue la discusión sobre la innovación espacial: el científico español Álvaro Romero Calvo propone un método para producir oxígeno en el espacio usando imanes, un avance que ha captado el interés de la NASA. También se debatió la petición de grupos africanos para modificar el mapamundi (proyección Mercator) para reflejar el tamaño real de ...

Just Killin Time 08/24/25 Show by Radio TFI

Cab you have a memorable meal in a 106 year old Italian restaurant in the Bronx and live to tell about it? Scott Blakeman's true story reveals the surprising answer to that seldom asked question, and the stakes couldn't be higher.

In a laid-back and wide-ranging interview, Dr. Kenny Friedman and Rabbi Yisroel Bernath shmooze with Chaim Hillel, Rabbi at Chabad of SLO (serving Cal Poly), and hands-on cellarmaster and Levi Chitrik, NY native, who now lives in Atlanta. Chitrik started making wine as a teen, and went pro at Brooklyn Winery in 2010.In 2012, Chitrik partnered with Chaim (his cousin's husband) and moved production to California. For years they made small-batch wines, and sold by word of mouth only. Since 2021, they have been fully licensed, producing in San Luis Obispo.Narrow Bridge maintains a focus on Pinot Noir—mainly Santa Maria Valley clones, and while they also make Cab and Merlot, Pinot remains the passion.Wine, for Narrow Bridge, is both currency and connection. "Though growth means we can't know every customer, we value the relationships and the way wine opens doors—especially for Chaim in his rabbinic work, it opens doors to yidden who wouldn't otherwise engage with a Rabbi."---To learn more or purchase wines at narrowbridgewinery.com You can pick up Narrow Bridge wines at some of your favorite shops across the country, including:Vineyard – Lakewood, NJCork & Barrel – Passaic, NJFiller Up – Englewood, NJLa Vino – Long Island, NYThe Cask – Los Angeles, CABarrel Wine & Cheese – South FloridaWine on 59 – Monsey, NYLiquor & Wine Warehouse – Five Towns, NYSupport the showEmail your questions and comments to kosherwinepodcast@gmail.com

En el Londres victoriano, Robert Louis Stevenson narró en El extraño caso del Dr. Jekyll y Mr. Hyde la dualidad humana: la calma y la furia conviviendo en una misma persona. Hoy, Pablo G. Pérez-González (CAB) cuenta que, a 12.000 millones de años luz, el telescopio James Webb ha revelado un sistema de dos galaxias hermanas, tan distintas, que han sido bautizadas Jekyll y Hyde. Jekyll es una galaxia apagada: en sus primeros millones de años formó estrellas con intensidad, pero después se detuvo, quedando en silencio. Hyde, en cambio, es turbulenta y polvorienta, un hervidero de nuevas estrellas que nacen a un ritmo frenético. Ambas conviven en un entorno lleno de gas, acompañado de estructuras bautizadas como Eastfield, Mr. West y Dr. Sodium. El conjunto fue llamado Grupo Tusitala, en honor al apodo que los habitantes de Samoa dieron a Stevenson, “el que cuenta historias”. Así, literatura y cosmos vuelven a encontrarse.

En el Londres victoriano, Robert Louis Stevenson narró en El extraño caso del Dr. Jekyll y Mr. Hyde la dualidad humana: la calma y la furia conviviendo en una misma persona. Hoy, Pablo G. Pérez-González (CAB) cuenta que, a 12.000 millones de años luz, el telescopio James Webb ha revelado un sistema de dos galaxias hermanas, tan distintas, que han sido bautizadas Jekyll y Hyde. Jekyll es una galaxia apagada: en sus primeros millones de años formó estrellas con intensidad, pero después se detuvo, quedando en silencio. Hyde, en cambio, es turbulenta y polvorienta, un hervidero de nuevas estrellas que nacen a un ritmo frenético. Ambas conviven en un entorno lleno de gas, acompañado de estructuras bautizadas como Eastfield, Mr. West y Dr. Sodium. El conjunto fue llamado Grupo Tusitala, en honor al apodo que los habitantes de Samoa dieron a Stevenson, “el que cuenta historias”. Así, literatura y cosmos vuelven a encontrarse.

Stream this podcast to learn from experts Alexis E. Horace, PharmD, BCACP,andNimish Patel, PharmD, PhD, AAHIVP, how specialist pharmacists can overcome key barriers to care and apply best practices for optimization of antiretroviral therapy for HIV. Topics covered include: Leveraging pharmacists' expertise to advance HIV treatmentPharmacist roles in HIV care and management The current ART landscapeRegimen simplificationConsideration of patient preferences, health factors, and comorbidities for ART optimizationART management for treatment-experienced patients, including those with multidrug-resistant HIVPresenters:Alexis E. Horace, PharmD, BCACPProfessor of Pharmacy PracticeUniversity of Louisiana at Monroe College of PharmacyNew Orleans CampusCrescentCare Ambulatory Care Clinical Pharmacist, HIV SpecialtyNew Orleans, LouisianaNimish Patel, PharmD, PhD, AAHIVPProfessor of Clinical PharmacyDivision of Clinical PharmacySkaggs School of Pharmacy & Pharmaceutical SciencesUniversity of California, San DiegoLa Jolla, CaliforniaLink to full program: https://bit.ly/41agtqQGet access to all of our new podcasts by subscribing to the CCO Infectious Disease Podcast on Apple Podcasts, Google Podcasts, or Spotify.

Just Killin Time 08/17/25 Show by Radio TFI

Tune in to learn how the recent FDA approval of lenacapavir (LEN) for PreP integrates into the current field of HIV prevention. Listen on the go or follow along with our expert-curated slides. Topics covered include: The current landscape of PrEPFDA approval of lenacapavirPhase III efficacy and safety data for lenacapavirRecommendations and perspectives on the future of PrEPPresenters:Colleen F. Kelley, MD, MPHProfessor of MedicineDivision of Infectious DiseasesDepartment of MedicineCo-Director, Emory Center for AIDS ResearchAssociated Dean for Research, Emory at GradyEmory University School of MedicineAtlanta, GeorgiaRaphael J. Landovitz, MD, MScProfessor of MedicineChief, Division of Infectious DiseasesAssociate Vice Chair for Clinical ResearchDepartment of MedicineDavid Geffen School of MedicineUniversity of California, Los AngelesDirector, UCLA Center for Clinical AIDS Research & Education (CARE)Director, Center for HIV Identification, Prevention, and Treatment Services (CHIPTS)Los Angeles, CaliforniaLink to full program: https://bit.ly/4m8RaOg

Hear from experts in HIV care Beatriz Grinsztejn, MD, PhD, and Rosie Mnggibisa, MBChB, MPH, as they discuss their insights on some of the most clinically relevant new data presented at IAS 2025, including studies on: Gaps in care for adolescents and young adults living with HIVGlobal impact of funding cutsAntiretroviral therapy for treating HIVPatient management strategies for people living with HIV and obesityPresenters:Beatriz Grinsztejn, MD, PhDDirectorSTI/HIV Clinical Research LaboratoryEvandro Chagas National Institute of Infectious Diseases – FIOCRUZRio de Janeiro, BrazilRosie Mngqibisa, MBChB, MPHClinical DirectorPrincipal InvestigatorEnhancing Care FoundationDurban, South AfricaLink to full program: https://bit.ly/4otF8AR

Matt Crafton took over the white wine program at Chateau Montelena in 2010, then became head winemaker in 2014. The rich history of the Chateau and the part it played in the "Judgement of Paris", cementing the New World's place on the wine map is discussed, but we went deeper in this conversation. Spend five minutes with Matt and you can tell why Bo Barrett put him in charge, with very little oversight. Matt understands the history of this iconic winery but is more focused on where they are going today. There is no tangible "style" of their wines, every vintage is an opportunity to create the best wine ever, always with an intention to age. Most consumers know them for the Chardonnay and Cab, but the Zinfandel and Riesling are a mainstay available only at the winery. There may even be some bubbles coming down the road, a celebration of 50 years is on the horizon, something deserving of a "pop". [Ep 380] @chmontelena

In this lively and insightful episode, Bad at Sports hosts a roundtable conversation with Dirk Denison (Founding Board Member of the Chicago Architecture Biennial (CAB)), David Salkin (Designer, Curator, and Board Husband), and Jennifer Armetta (Executive Director of the CAB). Together, they reflect on the impact and legacy of the Chicago Architecture Biennial and its shifting forms of experimentation, urbanism, and civic engagement. The episode explores the curatorial frameworks of CAB, the roles of education and public space, and how architecture becomes a lens through which cities reimagine themselves. Names Dropped: - Dirk Denison - David Salkin - Jennifer Armetta - Chicago Architecture Biennial (CAB) - Venice Architecture Biennial  - CAB 5: This is a Rehearsal - CAB 6: Shift - Chicago Architecture Center - Graham Foundation - Studio Gang - MASS Design Group - Jeanne Gang - Open House Chicago – Burnham – Frank Llyod Wright – the ID at IIT – Mies – Louis Sullivian  - Professor Landis - Rahm Emmanuel

Two Paso Wine legends joined us at the fair! Thank you to Gary Eberle and Tobin James for a special day full of great stories and award winning wines and an amazing throwback bottle of 1987 Cab that they made together back in the day! Ali with 15 Degrees C (who used to work for Gary!) and Paso Wine's Chris Taranto joined in on the fun too! The Krush 92-5 would like to thank our 2025 fair partners! AMA Waterways - Plan your European river cruise now at AMAwaterways.com. 15 Degrees C Wine Bar & Restaurant. On the fairgrounds with us every July AND serving deliciousness year round on Broad Street in SLO and at 15cwine.com. Hear more of our fair time conversations at Krush 92-5 dot com. On Apple Podcasts, subscribe to The Krush 92-5 Podcast Network.

Herbie Hancock; Wayne Shorter – Memory Of Enchantment – 6:20 Prashant Aswani – Crispy – 4:18 Gerlo Hesselink Quartet; Dirk Balthaus; Johan Plomp; Joost Kesselaar – Valentine Samba – 4:00 Tony MacAlpine; Bunny Brunel; Dennis Chambers – Cab – 7:16 Greg Howe; Victor Wooten; Dennis Chambers – Crack It Way Open – 5:59 MSM Schmidt; […]

Welcome back to Not A Bomb! This is the podcast where we explore some of cinema's biggest box office failures and decide whether they deserve a second chance. We are celebrating five years of discussing cinematic flops! Buckle up—another wild ride with Not A Bomb is hitting the airwaves! This week, Troy and Brad are cruising through the gritty, chaotic streets of 1983's D.C. Cab, answering a special request from one of our most loyal fans. Directed by Joel Schumacher, this cult oddity follows a wide-eyed rookie cabbie as he stumbles into a series of bizarre misadventures behind the wheel. It's loud, it's messy, and it doesn't shy away from language and humor that haven't aged well—so consider this your content warning for outdated and offensive material. The real question: is this movie a forgotten gem or a fare best left unclaimed? Fire up the meter and tune in to find out!D.C. Cab is directed by Joel Schumacher and stars Adam Baldwin, Charlie Barnett, Irene Cara, Anne De Salvo, Max Gail, Mr. T, Jose Perez, Paul Rodriguez, and Gary Busey. Not A Bomb has plenty of news designs in our Merch store! Head over to the Not A Bomb Tee Public store and check them out. Special thanks to Ted Blair for the amazing designs!We're committed to hearing your feedback and suggestions. If there's a cinematic flop you'd like us to delve into, please reach out to us at NotABombPod@gmail.com or through our contact page. Your reviews and feedback are what drive us. If you enjoy our content, consider leaving a review on Apple Podcast or Spotify.Cast: Brad, Troy

Just Killin Time 06/29/25 Show by Radio TFI

Rocamadour et Cabécou de Rocamadour Rocamadour - A Cheese Named After a Fairytale Village Step into the breathtaking medieval village of Rocamadour, where stone houses cling to cliffs and ancient staircases lead to centuries-old sanctuaries. But this isn't just a tale of picturesque landscapes—it's the story of a cheese as enchanting as the village itself. In this episode, we uncover the rich heritage and creamy magic of Rocamadour cheese, one of France's most beloved goat's milk treasures. We'll explore the origins of Rocamadour cheese, from its first written mention in 1451 as a form of tax payment, to its elevation to national fame when it was served to President Raymond Poincaré in 1913. Discover how this small but mighty cheese earned its AOP status and carved out a place at the heart of French gastronomy. This is more than a cheese—it's a symbol of regional pride and artisanal dedication. You'll also get an inside look into the traditional methods used to craft Rocamadour: the slow curdling, delicate molding, and careful affinage that create its soft texture and signature nutty flavor. Whether served fresh and young or aged for deeper complexity, Rocamadour cheese delivers a taste of southwest France's unique terroir in every bite. Plus, I'll share serving tips, wine pairings, and why Rocamadour should be on every cheese lover's must-try list. And if you're hungry for more cheese stories, be sure to check out our past episodes with cheese legend Will Studd, cheesemonger Patrick Ambrosio on Mont d'Or, and cheese devotee Jenifer Cantal on the bold beauty of Cantal. Let's get fabulously cheesy together! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/product-page/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city⁠⁠⁠⁠⁠⁠ Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠⁠⁠⁠⁠⁠ for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠⁠⁠⁠⁠⁠contact@andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠ for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Steve Douglas discusses growing up in London & skating in the 70s, did Steve Rocco help start New Deal, Paul Schmitt's secret factory producing Blind boards, Vision's biggest mistake was calling their distribution Vision, Selling Element Skateboards, Steve Rocco opening the door to skater run companies, the blank board debacle, starting 411 Video Magazine, the car accident that almost ended him, Bam Margera asking them to distribute CKY Landspeed, Sidewalk Distribution's heritage collections and much more! Timestamps 00:00:00 Steve Douglas 00:02:45 Was Steve Rocco involved in helping getting New Deal started? 00:11:23 Andy Howell drew the New Deal logo on a napkin 00:11:57 Paul Schmitt was making Blind boards at his secret factory 00:20:17 Got a call from Jeff Klindt - what happens to New Deal when it gets old? 00:26:55 Mad Circle 00:33:02 Bank manager tells Steve the company is out of control 00:34:52 Vision's biggest mistake was calling their distribution Vision, They went from 70 million to nothing over night 00:36:49 Selling Element Skateboards 00:41:49 Give respect to Steve Rocco for opening the door to skater run companies 00:43:05 Blank boards 00:46:58 Growing up in London - skating in the 70s 00:59:07 The UK was the best and most influential skate scene outside of California 01:10:25 London Calling - getting uk skaters into the skateboard Hall Of Fame 01:21:57 Cab skating Joe Lopes backyard ramp 01:33:48 Car accident that almost ended him 01:53:49 Bod Boyle and Steve went to Dwindle after Giant 01:58:18 411 Video Magazine 02:07:26 Mike Ternasky thought 411 was speeding up skateboarding 02:14:28 Getting Lance Mountain involved in 411 02:23:31 Bam asks them to distribute CKY Landspeed 02:28:42 On video 02:33:12 Sidewalk Distribution 411 heritage drop 02:41:15 World Industries heritage fall 2025 catalog 02:43:39 A couple of Steve Rocco stories 02:51:00 The blank board issue 03:06:09 Steve was always told he skateboarded wrong 03:17:01 Armando Barajas Learn more about your ad choices. Visit megaphone.fm/adchoices

Just Killin Time 06/22/25 Show by Radio TFI

Wolfgang Tillmans Rien ne nous y préparait – Tout nous y préparait Ce podcast accompagne la visite de l'exposition de Wolfgang Tillmans « Rien ne nous y préparait - Tout nous y préparait », présentée dans l'espace vide de la Bpi. Dans un entretien mené quelques semaines avant l'ouverture, l'artiste évoque la conception de ce projet unique dans sa carrière, et revient sur la production de certaines œuvres, depuis une perspective ancrée dans le « ici et maintenant ». Enrichie de fragments sonores empruntés à son fonds musical, la voix de Tillmans prend une dimension chorale.Réalisation : Julie MicheronPrise de son et mixage : Ivan GarielDoublage : Fabrice ScottRemerciements à Wolfgang TillmansSons : Nairobi Traffic Light, Wolfgang Tillmans ; 445, Powell Tillmans ; Feel the night, Powell Tillmans ; Possibility / Kardio Loop (a), Wolfgang Tillmans ; Cab drive, Wolfgang Tillmans ; Device Control, Wolfgang Tillmans ; Pretty Sweet, Frank Ocean ; Doucement, Powell Tillmans. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This podcast augments the visit of Wolfgang Tillmans' exhibition “Nothing could have prepared us – Everything could have prepared us”, presented in the empty space of the Bpi. In an interview recorded a few weeks prior to the opening, the artist discusses the conception of this unique project and reflects on the making of certain works, from a perspective rooted in the “Here and Now”. Layered with sound fragments borrowed from Tillmans' productions, the artist's voice takes on a choral dimension. Production and editing: Julie Micheron Recording and mix: Ivan Gariel Thanks to Wolfgang TillmansSounds: Nairobi Traffic Light, Wolfgang Tillmans ; 445, Powell Tillmans ; Feel the night, Powell Tillmans ; Possibility / Kardio Loop (a), Wolfgang Tillmans ; Cab drive, Wolfgang Tillmans ; Device Control, Wolfgang Tillmans ; Pretty Sweet, Frank Ocean ; Doucement, Powell Tillmans. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Flopcast episode 683! As our 1980s-themed episodes roll along, we return to the weird movie game we played a few weeks ago. But this time we're looking at the movies of 1983. So we're yanking characters from randomly-selected movies, shoving them into different movies, and seeing what happens. Our participants are characters from Return of the Jedi, National Lampoon's Vacation, Superman III, Flashdance, and many more. Including... D. C. Cab. So yeah, that means Mr. T might get involved. And he already pities all of us. And our regular links... The Flopcast website! The ESO Network! The Flopcast on Facebook! The Flopcast on Instagram! The Flopcast on Bluesky! The Flopcast on Mastadon! Please rate and review The Flopcast on Apple Podcasts! Email: info@flopcast.net Our music is by The Sponge Awareness Foundation! This week's promo: Dragon Con Report!  

Just Killin Time 06/01/25 Show by Radio TFI

We're moving our D.C. Onscreen series into the 1980s with a look at the romance of Joel Schumacher's sophomore feature, D.C. Cab! Join in as we discuss our own D.C. cab experiences, 1980s D.C., the explosive popularity of Mr. T, a movie in search of a plot. Plus: Who is the lead of the movie? Which characters can you actually root for? How did Universal botch the movie's marketing? And how do cabs work anyway? Make sure to rate, review, and subscribe! Next week: Protocol (1984)------------------------------------------------Key sources and links for this episode:"D.C. Cab Offers Wild Ride through Underside of City" (Washington Post)Roger Ebert's two-star reviewD.C. Cab in the AFI Catalog"The A-Team's Mr. T" (People)Remarks by Mayor Marion Barry at the Premiere of D.C. Cab“Damaged goods in the shop window: He's upset America's Hispanics and Koreans, and he's not exactly the toast of Los Angeles. Is Joel Schumacher sorry? Is he hell.” (The Independent)"Taking a Ride with D.C. Cab, a Movie that Captured a Bit of Washington" (Washington Post)"D.C. Cab is a Terrible Movie, but it's Our Terrible Movie" (Washington City Paper)"Kristi Noem's Bag, with Security Badge and $3,000, is Stolen" (New York Times)

DISCORD:  https://discord.gg/KU255nqgxY PATREON: https://www.patreon.com/thetonecontrol NEWSLETTER: http://eepurl.com/isAxIc Nano Cortex $550 0:17:31Amp and Cab centric Pre and Post effects slots Capture tech USB-CReverse Imposter Syndrome? 0:44:28Patreon 1:08:42Rabbi BobThird Mark RecordsCarson RickettsMatthew FenselauRiesenwolfB-Gow 69_420Seven Nation AndySean Wright of Lollygagger EffectsEric Thump

Just Killin Time 05/11/25 Show by Radio TFI

In this deliciously cheesy episode, we shine a spotlight on Cabécou — a small but mighty goat cheese that's full of character and deeply rooted in French culinary history. Often no bigger than the palm of your hand, Cabécou hails from the picturesque regions of Nouvelle-Aquitaine and the Massif Central. But don't let its size fool you: this creamy gem has a rich past, a distinctive flavor, and a name steeped in the lyrical tones of the Occitan language. We'll explore Cabécou's fascinating origin story, tracing its roots back to the Middle Ages and the arrival of goats during the Arab invasion of southern France. You'll learn how its name — derived from “cabe” (goat) and “cou” (little) — offers a charming linguistic window into the local culture. Plus, we take a deep dive into the regions that nurture this cheese to perfection, from the wild, rugged landscapes of the Massif Central to the lush, goat-dotted pastures of Nouvelle-Aquitaine. Of course, no episode of Fabulously Delicious would be complete without a sensory journey. Andrew describes the texture, taste, and ideal season for enjoying Cabécou at its finest — think creamy, nutty, and tangy notes that intensify with age. Whether you're grilling it for a gooey treat, pairing it with walnuts and honey, or adding it to a simple cheese board, you'll be inspired to savor this French treasure in your own kitchen. So grab your baguette, pour a glass of wine, and join us on this mouthwatering journey through the hills and markets of southwest France. Whether you're a seasoned cheese lover or just beginning your French fromage adventure, this episode will leave you dreaming of your next bite of Cabécou. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/product-page/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city⁠⁠ Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠⁠ for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠⁠contact@andrewpriorfabulously.com⁠⁠⁠ for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

We're kicking off our series on DC Onscreen with a look at the romance of Otto Preminger's 1962 Senate drama Advise & Consent! Join in as we discuss the movie's deployment of star Henry Fonda, the tension between Preminger's liberalism and Allen Drury's Pulitzer-winning novel, and the real-life incidents that inspired the story. Plus: What stunt castings did Preminger want (and get) for the movie? How effective is its then-controversial depiction of gay people? And, most importantly, is Gene Tierney's Dolly Harrison the coolest woman we'll see in this series? Make sure to rate, review, and subscribe! Next week: D.C. Cab (1983) - available here via the Internet Archive!-----------------------------------------------------Key sources and links for this episode:Bosley Crowther's review of Advise & Consent (New York Times)"Hollywood's Biggest Washington Movie Goofs" (Washingtonian Magazine)"Otto Preminger, 1960-1979 (The Old Man is Still Alive, Part 7)" (You Must Remember This)"1961: Starring Martin Luther King, Jr. (And Henry Fonda)" (New York Times)"Just How Gay is the Right?" by Frank Rich (New York Times)"Allen Drury and the Washington Novel" (Hoover Institute)"Uniquely Nasty: The Blockbuster Novel that Haunted Gay Washington" (Yahoo News)"The 1959 Novel that Convinced a Young Barney Frank Not to Come Out" (Washington Post)"Trump Allies Pressure GOP Senators to Back Cabinet Picks - Or Else" (Washington Post)"The Week Trump Finally Broke the Senate" (Politico)"Takeaways from Doug Liman's Secret Brett Kavanaugh Documentary" (Washington Post)

Most companies launch a customer advisory board with good intentions. A few emails go out, a meeting gets booked, and then… not much happens. But when CABs are built with the right structure and support, they can drive some serious value for the business and the customer.  In this episode, Drew Neisser talks with Melanie Marcus (Surescripts), Marca Armstrong (Sensera Systems), and Marina Ilishaev (Boardstream AI) about what separates a one-off event from a CAB that earns ongoing attention, input, and trust. From executive alignment to post-meeting follow-through, this conversation is packed with real examples of CABs done right and lessons from the ones that nearly fell flat. In this episode: How Surescripts turned a CAB into a strategic driver over six years  How Sensera uses CAB insights to steer product and sales direction  Why structure, ownership, and trust matter more than slick agendas Plus:  How to get buy-in from execs, internal teams, and customers  Ways to keep CABs active between meetings  Metrics that help track engagement and impact  Tune in to learn what it takes to build a CAB your customers want to be part of, and your team can actually learn from!  For full show notes and transcripts, visit https://renegademarketing.com/podcasts/ To learn more about CMO Huddles, visit https://cmohuddles.com/

In this episode, we sit down with architect, editor, and curator Florencia Rodriguez, Artistic Director of the Chicago Architecture Biennial (CAB) 6. We dig into the ideas shaping this year's edition—titled “Shift: Architecture in Times of Radical Change”—and her approach to curating a biennial that centers transformation, public space, and critical imagination. Rodriguez reflects on her journey from Buenos Aires to Chicago, the founding of PLOT and SOILED, and her evolving relationship to criticism as both practice and provocation. We explore how writing and curating can act as architectural tools, shaping not only discourse but the environments we inhabit. We also soft-launch Bad at Sports' partnership with CAB 6—an evolving audio collaboration that will track the biennial's voices, urgencies, and ideas throughout the year. Mentioned in this episode: Chicago Architecture Biennial CAB 6: Shift – Architecture in Times of Radical Change Florencia Rodriguez – SOILED Florencia Rodriguez – PLOT Journal (Spanish/archived)

Amid news of oversupply and decreased demand, the wine industry has an opportunity to adapt to the changing market. Audra Cooper, Director of Grape Brokerage, and Eddie Urman, Central Coast Grape Broker at Turrentine Brokerage, discuss key grape and wine industry trends, from oversupply and vineyard removals to the growing necessity of sustainable certification. They explore regional dynamics, bulk wine market shifts, and future trends, emphasizing innovation, industry collaboration, and better marketing to stay competitive. Resources:         REGISTER: 4/5/25 Fungicide Spraying: Evolving Strategies & Grower Insights Tailgate 258: 5 Ways Certification Makes Brands the SIP | Marketing Tip Monday 259: Winegrape Market Trends of 2024 265: How to Stand Out on Social Media in 2025 268: How to Tackle Leadership Transitions Successfully Turrentine Brokerage Turrentine Brokerage - Newsletter Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: Amid news of oversupply and decreased demand, the wine industry has an opportunity to adapt to the changing market. [00:00:11] Welcome to Sustainable Wine, growing with the Vineyard team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic executive director. [00:00:22] In today's podcast, Craig McMillan, critical resource Manager at Niner Wine Estates. With Longtime SIP Certified Vineyard, and the first ever SIP certified winery speaks with Audra Cooper, director of Grape Brokerage and Eddie Urman, central Coast Grape Broker At Turrentine Brokerage, [00:00:41] they discuss key grape and wine industry trends from oversupply to vineyard removals to the growing necessity of sustainable certification. They explore regional dynamics, bulk wine market shifts and future trends. Emphasizing innovation, industry collaboration, and better marketing to stay competitive. [00:01:01] If you love infield education and are on California Central Coast on April 25th, 2025, please join us at the fungicide spring tailgate hosted at Cal Poly. In San Luis Obispo, California, Dr. Shunping Ding will share updated results from a 2024 study on fungicide programs using bio fungicides and their impact on grape yield and berry chemistry. Then we'll visit the Cal Poly Vineyard to explore new powdered mildew management technologies and discuss fungicide spraying programs. With farmers from throughout the central coast to register, go to vineyard team.org/events or look for the link in the show notes. [00:01:44] Craig Macmillan: Our guests today are Audra Cooper. She's Director of Grape Brokerage with Turrentine Brokerage. And also, Eddie Urman, who's Central Coast Grape Broker with Turrentine Brokerage as well. And thanks for coming back. This is part two of a, of a, of an episode here. So, I really appreciate you folks making time to come back. [00:02:00] Audra Cooper: Thank you for having us back. We're excited to join you once again. [00:02:04] Eddie Urman: Yeah, thanks for having us. [00:02:05] Craig Macmillan: So Audra, let's start with you. In our last conversation . [00:02:17] And that was kind of where we left it that then started a conversation amongst the three of us afterward. We were like, okay, there's a lot more to talk about here. So let's do it. [00:02:24] Can you give some examples of what you mean by getting ahead of changes? [00:02:30] Audra Cooper: I think it's a sound business strategy to always try and stay ahead of the curve regardless of what component of business or what industry you're in, right? It's just a, a good strategy to have and a good philosophy to have. It's really important in this industry to continue to stay relevant and in order to stay relevant, you have to stay within the trend or ahead of the trend. [00:02:51] Being behind the eight ball is, never a good thing . You need to be ahead of the curve. A good example of that is sustainable certification. And we still have these discussions on the daily and Eddie, you can talk to this too about how often we have to talk about if you're not sustainably certified, you are cutting your buyer pool, probably roughly in half, as I mentioned in the previous podcast, and you're limiting yourself. [00:03:18] And the majority of the practices, most growers are probably already doing, and they're just not going through the certification process and getting that done. And if you look back a little over a decade ago, it was something that wineries were paying, you know, 25, 50 per ton more for, they were paying a premium. [00:03:36] And then it became more of a, this is really nice to have. And so more and more growers We're doing it as a point of differentiation in their marketing. And now today it's almost a necessity. It's no longer something that's necessarily going to get you a premium price for your grapes. It's also not necessarily a point of differentiation any longer. [00:03:55] It's a need to have. [00:03:57] Craig Macmillan: Yeah, Eddie, do you have anything to add to that? [00:03:59] Eddie Urman: No, I think that's a great example. , Audra offered up. [00:04:02] Craig Macmillan: So there's, trends around that, and there's a lot of certifications now, and I agree, I think a lot of folks don't need to be afraid of whatever the certification is, because you're probably doing a lot of those things already, a lot of common practices. [00:04:13] I think that's an interesting insight that now it's kind of becoming expected or certainly a requirement for a lot of wineries. [00:04:19] Let's talk about changes in acreage. That's where we left off last time when we were talking about the difference between vineyard removals, which have been suggested, recommended, et cetera, by a number of folks in the industry as we just are in oversupply period I've heard estimates that we may have 30 to 35, 000 acres of grapes, more than we need based on current demand. [00:04:40] how accurate do you think that is? , how bad is it on the supply side? [00:04:45] Audra Cooper: Well, I think you have a couple parts to that question, right? Let's dissect that a little bit and start with, we just got back from the Unified Wine Grape Symposium in Sacramento, and of course, during the State of the Industry, Jeff Bitter gave his annual synopsis of the nursery survey that they do annually on how many vines were sold, and they do a, A lot of data work in regards to what were removals and his number that he reported over the last two years was 37, 500 acres have been removed from the state of California. [00:05:15] He believes based on their research that another 50, 000 acres need to be removed to reach the point of balance, assuming that consumption stays at its current rate or drops just a tiny bit. [00:05:29] And when we look at our information internally, now we don't do a survey like Allied does, but we're tracking a lot of information, both with our winery partners as well as our grower partners in regards to who's doing what, and our number's a little bit higher, but we also go back four years technically going back to 2022, our number for the state of California is closer to about 50, 000 acres that have been removed, and, you know, I would argue that If consumption stays flat, certainly there will need more removals, but I don't know about 50, 000 acres more. [00:06:04] That seems like an awful lot of acres that need to be removed. If his numbers are right, that would put us back to Basically global recession numbers, which would be around 500, 000 acres bearing.  [00:06:16] Craig Macmillan: right. in the Grape Crush Report, which is an annual report that's put out by, uh, California Department Of Food and Agriculture and the National Agricultural Statistics Service, there is a non bearing acres section in there, which I always find very interesting. Are we able to glean anything from that data in terms of what's been sold, what we think's gonna go back in, et cetera? [00:06:39] I want to put a timestamp on this. So this is being recorded first week of February, 2025. So the unified was in 2025. The report that's coming out is going to be for the 2024 year. [00:06:48] What can we learn from that non bearing acreage report?  [00:06:51] Audra Cooper: So there's two different reports. the acreage report will be coming out a little bit later in the year. We're going to have our crush report come out on February 10. I think you can glean two pieces of information, but both are very similar. And that is how much acreage has actually been removed and how light the crop truly was, particularly in the coastal regions for 2024. [00:07:10] And so when we look at, for example, a 23 bearing and non bearing acreage information from the state of California they're reporting 446, 000 acres of bearing wine grapes. And if you take that at, say, 7 tons an acre, that's 3. 12 million tons. And we know with certainty at 7 tons an acre, That acreage seems pretty low. [00:07:35] It doesn't seem realistic. So unfortunately, because it's a voluntary report when it comes to bearing versus non bearing acres, I do think that the state's probably about two years behind on real data trends. And so unfortunately right now, if you were to use that report as, you know, an analysis of the industry, you'd probably be a bit off. [00:07:54] Craig Macmillan: got it, got it. Are there trends in what varieties are coming out and what varieties are going back in? Because that's often been the driving force for removals and replants, is chasing the marketplace. Are we seeing that kind of thing in California? [00:08:11] Audra Cooper: Yeah, you know, I'll I'll touch on this a little bit and then turn it over to Eddie. It's, it's really difficult to predict in our industry how and what and when to plant, right? Because you are following a trend and a trend that you're going to be lagging behind in trying to meet because of the amount of time it takes to get a crop and a crop that is productive. [00:08:31] And so oftentimes we're abridged, Yeah. Yeah. too far behind in regards to consumer trends. When we look at the central coast as a whole, there's certainly some segmented dynamics on what's being removed versus planted. And, you know, a good place to start, of course, is Paso. Eddie, do you want to talk a little bit more about that? [00:08:51] Eddie Urman: Yeah we do see some trends of, varieties, being pushed out more frequently than others. You know, for the Central Coast, a couple that come to mind are, Zin, Pinot Noir Merlot is one that historically came out. If it's still there, still going out, and then more specifically, old vines is probably the more specific categories. You are seeing a lot of Cab being pushed, that are old vines, but likely to go back into Cab if it gets replanted. [00:09:17] Audra Cooper: that's an interesting trend, because when we're looking at what was purchased based on the survey numbers that Jeff Bitter reported, he was talking about 12, 000 acres being planted based on their survey in 2024, and an overwhelming percentage was still red varietals, which really bucks the trend on what we're seeing observing boots on the ground. [00:09:41] What we've mainly been seeing planted are more alternative whites and niche whites like Grenache Blanc, Pinot Grigio Astrotico, you know, very specific alternative whites in which they're trending with DTC and kind of smaller producers. Certainly we still see some redevelopment of Cabernet as well as Pinot Noir and Chardonnay, not so much on the red blender side or Merlot. [00:10:06] Those seem to be being pulled out and not redeveloped. [00:10:09] Craig Macmillan: Are we seeing any changes or trends around Okay, I'm pushing out Cabernet. I'm going to replant Cabernet. , am I going to replant the same amount of Cabernet? Am I using this as an opportunity to plant new ground? Do we have any information about that kind of thing? [00:10:24] Audra Cooper: Yeah, I mean, to give you hard data would be challenging. I don't know that anyone really has, a hard, fast calculation of what they do and don't do in regards to, the varietal makeup of a redevelopment. And I do want to clarify, I think there's a common misconception, particularly in the coastal regions that This is new net acreage. [00:10:43] It's not new net acreage. A lot of this is redeveloped acreage, but it will be higher in productivity based on, you know, better vines, healthier vines, better spacing, new farming technology, and so forth. And so we'll have new net supply based off that acreage. In full production. When you look at the new developments, though, and it was save paso cab, for example, it's really difficult to say, Oh, well, let's do 50 percent cab and 50 percent red blenders. [00:11:14] I mean, that's a tough decision to make. And you're really making a a pretty risky bet. I think for most people, they're going to plant to the site and also to the trend in the market. And so oftentimes, for example, again, Paso Cab, you're still going to have Cabernet largely go back in on those redevelopments. [00:11:31] When you look at Santa Barbara County, I think they're diversifying a little bit more than they had been in the past. You're not largely just Chardonnay Pinot Cab. You're also seeing alternative reds and whites being planted in that area. Monterey County, when you look at that region, it tends to be a little bit more mixed bag, but still largely chardonnay then in the southern Monterey County area, cabernet and red blenders. [00:11:54] Craig Macmillan: Do you have anything to add to that, Eddie? [00:11:56] Eddie Urman: As far as the rate of what's going back in the ground, you know, in acres. I think as far as East Paso goes Monterey County, Santa Barbara County, we're seeing contraction as far as more acres coming out that are going back. The only area we do see more plantings that are new, it is in the West side of Paso. And it's substantial. I think there's a good amount of acres that have gone in the West side. [00:12:17] Being from the growing side, I think we always wanted to diversify away from Cabernet and Paso Robles specifically, but the reality is the majority of people still want to buy Cabernet. So if anything, I'm worried that growers expect other varieties to try to diversify their portfolio that might not match the demand. [00:12:37] Craig Macmillan: Right, right. And speaking of demand. , we're talking about land and grapes, what's the current state of the, the bulk wine market where you'd expect a lot of the sovers to go where are we kind of at and what do you think are going to be the impacts on the bulk wine market with the replanting? [00:12:53] Audra Cooper: currently right now, listed available with us is about 28 million gallons. We anticipate that it will climb to probably 30, maybe past 30 million gallons at the peak of listing this year, which is typically early summer. In large part, that's still 2023 vintage. However, we do still have some 21, 22, and of course now new 24 is being listed. [00:13:18] The rate of listing is not being eclipsed by the rate of, you know, attrition decline in regards to bulk wine being removed from the market, whether that's through sales or higher and better use internally for those who are listing it. So we still have an off kilter balance there and certainly dramatically an oversupply and that dynamics likely to continue for the next couple of years until we see consumption increase and, and therefore increasing demand for new products. [00:13:45] Typically when we've seen these large increases in availability, what's gotten us out of it is the negotiants who are developing new brands, particularly when we look back to the premiumization sector. We saw a lot of middle tiers, you know, the likes of Duckhorn and Joel Gott and several others who were growing programs that they may have had for a couple of years, but they were very small and they've broadened those to other Appalachians or California and went to the bulk market first to kind of grow those programs before they started grape contracting. [00:14:16] So we're going to need to start seeing that trend in order to clean that market up. [00:14:19] Craig Macmillan: And so that's, that's basically good news, you think, for the bulk wine supply going down the road. [00:14:23] Audra Cooper: I think. In the future, it is in the short term. It's rather painful to have that amount of availability, right? We've been tracking this for the better part of three decades, and there's never been a single calendar year in which we've carried this amount of inventory, particularly going into last harvest, it was the highest inventory we'd ever seen in our tracking. [00:14:44] Keep in mind that this is what's listed available for us. This is not going out and taking inventory of what everyone has in tank that they're not necessarily going to bottle or they don't have a program for. So you can easily maybe double that number and that's what the likely availability is. [00:15:03] Craig Macmillan: Eddie what do you think is going to happen with pricing on on bulk wine? Yeah, I know that you're a specialized in grapes. But obviously those growers are concerned about what's going to happen to those grapes. From the grower side, how attractive is it right now to turn product into bulk wine, do you think? [00:15:21] Eddie Urman: I would say it's very, very, very much not attractive. Uh, we would. Not advocate for that in most scenarios for growers at this time regarding bulk pricing, you know, bulk wine, obviously we have bulk people who have better insight than Audrey, but in general, it's not going to be good. We don't, we don't foresee an increase in price as. we're obviously seeing an increase in supply of bulk wine, that typically is going to still have more downward pressure on price. And as far as growers bulking wine, it's, I think, a very risky game right now. You know, bulk wine does have a life expectancy, to Audra's point earlier. And, know, if you bulk it now, you have to sell it eventually to make your money back. [00:16:02] And then on top of that, you have to carry those costs with today's interest rates.  [00:16:06] Craig Macmillan: Right, right. So, prices for bulk wine right now, I'm guessing have been on the decline for probably a couple of years. Is that accurate? [00:16:13] Audra Cooper: Yeah, that's an accurate statement. If I were to really think about how long they've been on the decline, I would say probably mid, mid calendar year 2023 is when we start to see the downturn of the market be very, you know, impactful on pricing and overall demand. And of course, increasing inventory is really when that trend started. [00:16:34] I want to kind of go back to what Eddie was talking about regarding you know growers making bulk wine and and how risky that is, you know, we have a saying internally and it's so Elementary, but it's so applicable to these times. Your first loss is typically your best loss or your least loss and so it's really important when you're looking at alternative to market Whether or not you're actually going to be able to optimize how much investment you have in that product, and more often than not, when you're making grapes into bulk wine as a grower, you're not going to have the wherewithal to compete with a competitive set, other wineries, or large growers whose business models incorporate making bulk wine as a producer. [00:17:15] So you really end up being on the losing end of that game. [00:17:19] Craig Macmillan: Eddie, do you see price pressure on growers? Are prices being negotiated down or contracts being changed or not renewed? And if so, does that vary by region, do you think? I know you specialize in the Central Coast, but just from what you know. [00:17:34] Eddie Urman: I think for the Central Coast, it's easy to say that there's still unfortunately more cancellations or evergreens being called and their contracts being executed. There is some activity of people being willing to look at stuff and even make offers, which is good news, but typically it's at a lower pricing. [00:17:51] Craig Macmillan: This is for both of you if I'm a grower and I'm facing this situation both what I can get for my price and then also what the chances are of me selling my stuff on the bulk market, is this a situation where we're maybe better off not harvesting all the crop or mothballing some vineyards for the short term? [00:18:08] Eddie Urman: Yeah, I mean, I think in general, the less we pick this upcoming season that doesn't have a home, you know, the better off if it's picked for, uh, a program where it's actually needed, that's great, but bulking one on spec or taking in more fruit because it's cheap or very, you know, very low cost is not going to be a good thing. good overall thing for the industry. [00:18:30] As far as mothballing, we've talked a lot internally. This is where the conversation came in last time about making tough decisions and being intentional about how you're going to farm or you plant going into the season as a grower is, you know, mothballing is very controversial. [00:18:45] I think for our team, as far as whether it truly works and can you truly come back after it's done, if you're mothballing a Vineyard that's at the end of his life expectancy. You're probably just delaying your pain one more year. Cause it probably will not come back. If you're mothballing a five year old vineyard, maybe it's something that's a different story, but a real tough decision. [00:19:06] Mothballing a young producing vineyard most people are not in that situation. [00:19:12] Audra Cooper: Yeah, I mean, I want to expand a little bit on the, the mothballing and not harvesting fruit. I think it's really important that, you know, while this is a rather negative time in the industry and it's really easy to be very pessimistic. I do want to be optimistic about the needed outcomes and the solutions and the pain that's still rather prevalent in our industry to get kind of to the other side of being healthy. [00:19:36] I do want to be optimistic about some of the newer plantings that we've seen basically since 2012. There is a lot of new to middle aged vineyards that I really hope continue to stay in the ground. They need to stay in the ground because they are the highest and best fit for some of the newer style products in wine. [00:19:54] And we need to be able to continue to keep our wine quality elevated. And so while certainly there's vineyards that need to be removed or, or mothballed and taken out of production, there's also the flip side of that where there's a huge need for some of the. better vineyards and the more sought after vineyards or the vineyards that are priced right for the program that they're going into. [00:20:16] So this is kind of a double edged sword in the sense that yeah, we need plenty of production to be pulled out of the supply chain, but at the same time there's a huge need for very specific supply. So I want to be very careful in classifying those items. [00:20:30] Craig Macmillan: Right. And that brings me to my next question Audra there must be regional differences. Yeah. Yeah. In these patterns, I would assume some areas maybe are a little bit more protected from this kind of contraction or, or expansion over supply and others probably really bearing the brunt. I would guess. Do you see patterns at the state level? [00:20:48] Audra Cooper: I see patterns at the state level, but I can even bring it down to the central coast, even so far down to like even Paso right now. And Eddie and I have been talking about this a lot. You know, we saw a huge uptick in available inventory for east side AVA Cabernet and red blenders and even some of the white. Over the last two years, particularly last year in 2024, [00:21:11] and now we're seeing that dynamic shift from the east side climbing and available inventory. And now the west side is where we're seeing most of our listings come from over the last couple of weeks. And so we're now seeing it kind of push into more of the premium luxury tiers as far as this oversupply and the contraction and the kind of the pain points. [00:21:29] And so we are moving through the channels. Which I know again is, is difficult to hear and it's a very negative position to be in the industry, but it's also a sign that the market and the supply chain is moving through what it needs to move towards in order to come out the other side of this thing on a healthier end. [00:21:48] We comment on this a lot where. You know, it's going to get worse, dramatically worse for a short period of time before it gets better. And we're starting to see kind of the beginning of that position. [00:21:58] Craig Macmillan: What about the San Joaquin Valley? San Joaquin Valley? [00:22:02] Audra Cooper: is actually typically leading the charge in regards to our market, particularly our supply aspect of things, both in grapes and bulk wine. And so when we see A retraction in our industry or oversupply. We typically see it in the interior of the central valley first And when we see kind of a new, Growth stage we see it over there first as well And so they're ahead of us by one to two years Currently and then it kind of follows into the central coast and then up into the north coast and what i've seen Historically when you look back at markets and you look at kind of the time horizons of these things how? Long they live and what pushes the momentum of these markets. You'll typically see it last longer in the Central Valley, tiny bit shorter in the Central Coast and a lot shorter in the North Coast. The North Coast usually doesn't see quite as long of a pain period as the other two regions do. And there's, there's a lot of reasons that we probably shouldn't get into today because it would be a whole nother topic of conversation. [00:23:00] But I do think that the Central Coast right now has got another challenging year ahead of it. But also I think that the on ramp to a more positive industry is a little shorter than what I think people are giving credit for too because a lot of the work is being done, we just got to get through these major pain points first. [00:23:19] Craig Macmillan: We know that consumers drive demand for wine and hence wine grapes but are there other economic forces or political forces or regulatory forces that put pressure on this grape market aside from just consumer demand? [00:23:32] Eddie Urman: again, but 1 of big 1s is, put, it could put pressure to the positive or negative on our industry. We don't really know yet. It's still to be determined. when I read this question, the other thing came to mind to me is, is from a grower's perspective ensuring that you're growing. The compatible correct grapes for your region or varieties or it's staying within where you need to be. If the market for, for example, Chardonnay went through, went to the moon, it doesn't mean everyone in Paso should plant Chardonnay, [00:24:00] even though that's the hot variety, right? [00:24:02] It wouldn't be the best variety for most areas of Those are some of the quicker things that come to my mind. I'll probably elaborate. [00:24:10] Audra Cooper: I think to expand upon that, certainly regulations regarding, you know, water usage and irrigation is is a huge factor. And, and Eddie, you could probably do an entire podcast on that particular topic. And I'm sure that you guys have actually, Craig in addition to that, you really look at the economic environment in which people are growing grapes and producing wine. [00:24:32] And the economy of it is getting, you know, more and more difficult. The margins are getting much smaller. You can argue that more often than not people are taking losses year over year. And that puts a ton of pressure on their cash flow. In addition to that, when you look at the lending environment as well, that's become a lot more say, non conducive to being able to continue with business. In a lot of cases, [00:24:57] we have a handful of clients, if not more, who are questioning, do I prune because I don't necessarily have the same operational loan that I've had over the last couple of years and I've been taking low grape prices in order to survive to the following year, but you can only do that so long before it catches up to you. [00:25:14] And then we have another group or another segment of clientele who will prune, but may end up having to throw in the towel sometime, you know, mid summer or sooner because they don't have enough capital to continue with the grapes or you know, not sold. And then you look at the producer side on the winery side, and, and they too are getting crunched. [00:25:32] You know, we often talk about how low grape prices are, but we forget that, you know, wineries are getting crunched on their bottle price as well in order to nationally distribute. You know, what you see on the shelf as a price point does not necessarily mean that that's a price point to that producer. So the economies of this industry are getting more and more difficult every single year. [00:25:52] Craig Macmillan: Eddie, especially, are you seeing trends towards things like mechanization to try to keep costs down? [00:25:58] Eddie Urman: Yeah, absolutely. I mean mechanization and then automation and the vineyard or two, the , you know, hottest topics so here. And people were definitely making the efforts to try to implement those as they come available. The difficult thing can be oftentimes it's investment in equipment. That's very expensive and you have to truly consider is it going to, is it economically feasible to invest in that equipment and what's the payout time going to be based upon the amount of acres you're farming or how many passes you can do with that piece of equipment. So we're, we're seeing it happen, which is great. [00:26:31] It's innovation and it's heading us in the right direction, but at this point, a lot of it is still quite expensive and not everyone could participate for cost reasons. Yeah. [00:26:41] Craig Macmillan: Going forward, we've talked about this a little bit in terms of how different regions are kind of more paying for longer and some a little bit less and et cetera. And this then translates into the wines that are out there. Audra, you'd mentioned you know, the potential of negotiants to come in and help to alleviate the market. [00:26:59] That's definitely what happened in the nineties from my memory. We saw a lot of negotiate brands pop up because there was a plentiful supply for some of those years. Are there things that companies or government or grower associations, are there things that organizations could do to advise growers or help move people in the right direction in terms of kind of what they need to do? Is the viticulture consulting community? Taking these things into account Eddie, let's start with you, [00:27:29] Eddie Urman: that's a big question. there are plenty of people giving good advice in the industry and growers do have resources to reach out to, but it's very difficult to hear information that doesn't. Align with what you would like to do, right? So taking out our emotions from this from the equation and say, okay, does it really make sense to do this or to do that? Where where's that going to leave us and is that going to be in a position? To move forward in a better, know in a better new industry or new, you know New time in this industry when things rebound there's information out there, but it is difficult extremely difficult right now for growers and wineries to make decisions [00:28:09] Craig Macmillan: Yeah. That's the challenge when you have something like this, where it's individual decisions that lead to mass outcomes. It's hard for me as an individual to say, okay, well, I'm going to do my part. I'm going to keep these 10 acres out of production. Especially when I can see that I could sell to somebody. It's a tough go. Go ahead, Audra. [00:28:24] Audra Cooper: So I'm gonna go off on a tangent here a little bit. [00:28:26] Craig Macmillan: do. [00:28:28] Audra Cooper: I don't know, you might not welcome this one. So, you know, some people know this about me. I'm a pretty big Tony Robbins fan. And, You know, for some of you who don't know who that is, he's a self help guru that does a lot of different events and has written a lot of books and he has a philosophy and a saying that he utilizes through most of events, which is where focus goes, energy flows. [00:28:51] And unfortunately, we have not done the best of jobs being positive about ourselves in the industry, out there in the media, that ultimately is consumed by the masses. And so, I've been on this huge bandwagon about, when we're talking to the media, obviously we need to be rooted in reality, but we need to be as optimistic as we can about who we are and what our why is. [00:29:16] And I think oftentimes when we have these downturns, and this one's a pretty deep one, admittedly. That's the rooted in reality, right? But in these downturns, we tend to turn very, very pessimistic and we fail to remember that to some degree or another. We've been here before, and there have been a lot of innovations and activities and work and leadership that have pulled us out of it, and so we need to remember our history a little bit, I think would be my recommendation there, and I think a lot of the associations do a great job In reminding everyone what the historical background is and in some of our why Paso Robles Wine Country Alliance is a great example of what an association can do for a region on a national and international level. [00:30:03] I will continue to sing their praises because I think they've done a beautiful job in what they've done over the last 15 years. When you look at You know, what's happening from a government and regulation standpoint, you know, we have to band together as a community and be loud voices. We can't just rely on our neighbor or our representative to be our representative voice. [00:30:25] We need to make sure that we continue to be out there and loud. The other thing too is. We have a community, but we have a tendency to not keep collaboration consistent, and I would love to see our industry collaborate a little bit more, particularly on social media. I know that there's a lot of people probably listening to this right now thinking, why is social media even a remote solution? [00:30:48] But the amount of consumption from the younger generation that are now of drinking age that have not adopted wine as a beverage of choice, consume a huge amount of social media, more than they do TV, more than they do reading, more than any other culture. aspect of information gathering or any other platform that's available to them. [00:31:10] And we have an opportunity to band together and collaborate and change the algorithm regarding wine on social media. And I love to see us do that. We haven't done it. And there's various methods of doing that. And again, could probably be another podcast. I'm by no means the foremost expert on that, but our collaborative efforts. [00:31:27] We'll just drop that because I don't even remember exactly [00:31:30] Craig Macmillan: I think that's sound advice And it's always been a challenge. We do have some statewide Organizations that have that mission. They have a lot on their plate But I agree with you. I think that that is definitely the route or it seems to be the route There's more more research coming out that's showing that Not just the time but also like where people get their news You know, it shows you how important that is to them, how important , that venue is to them. [00:31:55] Eddie Urman: 1 of the things for me to extrapolate on that a little bit. What Audra was talking about is unified at the industry hot topics. Um. Rock mcmillan talked for a minute. The ceo of silicon bank about the wine industry Not itself and taking market share from itself, but taking market share from wine from beer from spirits They've clearly done that to us. [00:32:18] I mean It's a competition. It is what it is, and we've not done a great job marketing To younger, younger generations, everybody knows that everybody repeats it, but what are we going to do about it? And how can we as an industry figure out how to do a better job getting people exposed to wine, getting people to enjoy wine? [00:32:37] Audra Cooper: Yeah, I like that, Eddie. It's time to get aggressive and it's time to re enter wine in the conversation of culture and being part of the daily lifestyle. We've let it kind of fall by the wayside and it's time to get aggressive about what wine can be and was and should be here in the near future. [00:32:57] Craig Macmillan: right. You'd mentioned, you know, what's happened in the past. Audra, are there lessons that we learned that we are forgetting from 20 years ago or lessons that we should have learned 20 years ago that might help us now? [00:33:11] Audra Cooper: it's, that's an interesting question, and I think it is a great question of merit, because history does tend to repeat itself I think we need to get better about predictive trends, and I don't know what the answer is to that, I just know that we need to do that and again, we, we kind of talked about it early in the podcast here that, you know, it's really hard to plant a trend, because you're usually behind the eight ball on it. [00:33:38] And I think that we need to get better about how we plan for the future. I think we forget that, you know, Robert Mondavi and the Gallo's and, and countless others who came before us really went out. To the masses and marketed wine, not just their brands or their programs. They were out there to make sure that they were representing the wine industry and the product that we produce first and foremost. [00:34:06] And so I think there's that element. It's not necessarily missing, but it's not loud enough and it's not aggressive enough. And so we definitely need some leaders to come forward in that regard and really push the initiatives. That we fought so hard to stay in business for. When you look back historically to, I think we have a tendency to kind of do the blame game a little bit. [00:34:28] Like, you've planted too much over there on the coast and you've removed too much of the northern interior and you're charging too much up there in the north coast. And the reality is there's a place. For everyone to play and instead of being the competitive set that we are, again, to Eddie's point that Rob McMillan made as state of the industry, we should be looking at how do we take market share from our competitors, which are beer and spirits, RTDs, and so forth, not from each other. [00:34:57] Craig Macmillan: Yeah, that makes a lot of sense. It sounds like it's a time when we need to see some new leadership step up or some folks to take leadership roles which is always kind of scary. [00:35:08] Audra Cooper: It is. It's, it's, you know, here's the, the beautiful thing about emotion though. It's usually a call to action. So if we get scared enough. Someone will do something and I think we're just about there, and, and there's probably people working in the shadows that we're not aware of that will probably come forward here soon, you know, there's great leadership at CAWG level with their association as well as the Wine Institute, they're working hard every single day to be lobbyists , for our industry and to be making sure that they're representing our issues and finding solutions, solutions. [00:35:40] You know, one of the big things that I've learned over the last couple of years, particularly this last year, is, is that we are all responsible for our future and making sure our future is compelling. And so we need to be supporting those associations and paying attention to the relevancy of the information that's out there. [00:35:55] Craig Macmillan: Yeah, that's excellent. This is a, again, kind of a, kind of a tangent and it may not lead anywhere, but I, I just had this thought. You were talking about sustainability certifications and how important they are for growers now. Do you think that communicating the sustainability story of wineries and probably done at an individual level and then spreading out from there do you think consumers would respond to that? [00:36:17] Eddie Urman: Yeah it's hard to say because marketing is not my forte, but I, it sure seems like with the trends as far as health conscious and all this, I think it would resonate with them. It really should. And it's something we should probably capitalize on more as an industry in general. Yeah. [00:36:33] Craig Macmillan: That's interesting. Well do you have, does anybody have like a final message or one thing you would tell growers on this topic? Audra, [00:36:40] Audra Cooper: Well, we covered a lot of topics today, and I think I'll leave everyone with the same thing I said earlier, Where focus goes, energy flows, and if we're focused on the negative, and we're focused on how tough the industry is right now, that's where we're going to be. If we're focused on solutions, we'll find one that works, and it's going to be different for everyone. [00:37:04] Everyone's solution may look a little bit different. This is both an individual and industry wide issue that we're facing currently. with the downturn in the industry and the extreme oversupply. But I have faith that the work that's already being done will pull us out of this. We just need to get innovative in how we market to new consumers. [00:37:26] Craig Macmillan: That's great. Where can people find out more about you folks? [00:37:29] Eddie Urman: on our website. , you can get our information on there and reach out and contact us. Anything else Audra. Right. [00:37:44] Audra Cooper: Year you can go to our social media Turrentine Brokerate or you can find me at GrapeBroker on Instagram. You can also call us or email us or text us if you'd like, or smoke signal us too, although please don't carry fires. [00:37:50] Craig Macmillan: Anyway, right. Well, thank you so much. I guess today we're Audrey Cooper she is a director of great brokerage at Turrentine. Brokerage and Eddie Urman, who is the central coast, great broker Turrentine. Thank you both for being here and having such an interesting conversation. It's an important topic with a lot of question marks, lots and lots of questions, but I think we had some good things come out of it and I really appreciate it. [00:38:11] Audra Cooper: All right. Thank you.  [00:38:17] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by wonderful laboratories. Wonderful laboratories. Operates two state of the art high throughput laboratories to support pathogen detection and nutrient analysis. The team provides full service support to customers with field sampling, custom panels, and special projects. Their customers include pest control advisors, growers, consultants, seed companies, backyard gardeners, researchers, and more. [00:38:45] Make sure you check out the show notes for links to Turntine brokerage. Their previous interview on the Sustainable Winegrowing podcast, that's number 259, wine Grape Market Trends for 2024, plus other sustainable wine growing podcast episodes, including 265. How to stand out on social media in 2025 and 268 how to tackle leadership transitions successfully.   [00:39:10] If you'd like this show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. [00:39:16] You can find all of the podcasts@vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org. Until next time, this is Sustainable Winegrowing with the Vineyard team.   Nearly perfect transcription by Descript

Ready to uncork a bold conversation? This week, King 5's Jake Whittenberg returns to the TLC Podcast for a glass-clinking, truth-spilling episode you won't want to miss. From navigating the complexities of recent tariffs, the ripple effects that could impact Washington's wine, tech, and aerospace industries, and what it means for local businesses, to the evolution of how local stories reach the public, Jake dishes out insights that matter to the Woodinville community and beyond. We dig into the shifting demographics of news consumption, what that means for small-town storytelling, how younger audiences are redefining the landscape, and how traditional outlets like local TV are adapting and thriving in the ever-evolving media landscape. Whether you're a local business owner, news junkie, or just here for the wine puns, this episode packs a punch with headlines as bold as your favorite Cab. Cheers! Listen now and pour yourself a glass of insight.

Mike Wendt and Andy Ferg are back LIVE at the Cabaret Lounge in Peabody, MA! We do rounds of FMK with the lovely ladies from the Cab, Madison Murray (@mygapingmasshole) joins us to discuss her book that's NOW available, Festa is an unstoppable force of comedy, and a whole bunch of nonsense. We're the food show your deserve.Special THANKS to The Gary Girolamo Group, Ben Franklin Print Co., Twisted Fate Brewing, Anthony's Roast Beef, Cabaret Lounge, Nick's Place Catering, Jamie's Roast Beef, Fibber McGee's, Tostimo's Pizza Kitchen & C&S Pizza!Thanks to the very talented Mark DiChiara for the original F-Buddies theme music.

Irene Yam talks about her book “Build a World-Class Customer Advisory Board” and ways to boost connections between executives and customers through impactful Customer Advisory Boards. Irene is an expert in Customer Advisory Boards and the founder of CAB consulting. Listen for three action items you can use today. Host, Kevin Craine Do you want to be a guest? https://Everyday-MBA.com/guest This episode is supported by the Naveen Jindal School of Management 

Today on another encore edition of the Rarified Heir Podcast, we are speaking with Josh Langsam, grandson of the great Cab Calloway. Our conversation with Josh was full of amazing family connections as well as a terrific lists of firsts from Cab Calloway that was fascinating to learn about. From fashion to language to composing and performing, Cab Calloway was both an entertainer as well as a cultural icon. While many of us knew him first from his appearance as Curtis in The Blues Brothers film, as the basis for both Jake and Elwood. While that film helped bring Cab back into popular culture, Cab's influence on popular culture in the first half of the 20th century. A song writer and performer whose song “Minnie The Moocher” sold one million copies – the first black entertainer to do so. He was also the first black entertainer to have a radio show and even was made into a cartoon in a Betty Boop short. And if that's not enough, none other than George Gershwin based the character Sportin' Life in the smash hit Porgy and Bess on Cab as well. We spoke to Josh about his grandfather's legacy and how he is working to enhance his legacy in 2025 and beyond. We spoke about Josh's plans for the estate and frankly, the what's and how's of running such an estate. We learned a lot from Josh on this episode as there was a lot to learn. So sit back and take a listen to the Rarified Heir Podcast. Everyone has a story.

Is this revenge or just a terrible relationship with terrible people? Go to https://www.Zocdoc.com/PITREDDIT to find and instantly book a top-rated doctor today. 0:00 Intro 2:07 Cab driver thinks I can't understand him...but I can https://www.reddit.com/r/pettyrevenge/comments/1hd2r0e/cab_driver_rips_me_to_shreds_thinking_i_cant/ 7:49 I rejected a girl as revenge https://www.reddit.com/r/AmItheAsshole/comments/aw4ci0/aita_for_rejecting_a_girl_as_revenge/ 17:36 I'm telling your wife about the strip club https://www.reddit.com/r/pettyrevenge/comments/1gjgrm5/mock_me_for_not_going_to_a_strip_club_wait_until/ 27:42 She wouldn't say I was her bf so I hit on her friend https://www.reddit.com/r/AITAH/comments/1bh4siu/aitah_for_hitting_on_my_gfs_friend_after_she/ 35:30 I got an obnoxious passenger fired https://www.reddit.com/r/pettyrevenge/comments/1h4cnfi/i_got_an_obnoxious_passenger_fired/ 52:57 I'm struggling to forgive my husband https://www.reddit.com/r/AITAH/comments/1dr9wk7/aitah_for_struggling_to_forgive_my_husband_for/ 1:01:10 I sent an explicit video to my ex's family https://www.reddit.com/r/AmItheAsshole/comments/bhdnls/aita_for_sending_an_explicit_video_my_ex_sent_to/ SUBSCRIBE: https://smo.sh/Sub2SmoshPit WEAR OUR JOKES: https://smosh.com WHO YOU HEAR Courtney Miller // https://www.instagram.com/co_mill/ Shayne Topp // https://www.instagram.com/shaynetopp/ Chanse McCrary // https://www.instagram.com/phatchanse/ WHO YOU DON'T HEAR (usually) Director: Bailey Petracek Editor: Vida Robbins Director of Programming, Smosh Pit: Emily Rose Jacobson Associate Producer, Smosh Pit: Bailey Petracek Production Designer: Cassie Vance Art Director: Erin Kuschner Assistant Art Director: Josie Bellerby Art Coordinator: Alex Aguilar Prop Master: Courtney Chapman Art Intern: Abby Schmidt Audio Mixer: Scott Neff Audio Utility: Dina Ramli Director of Photography: Brennan Iketani Videographer: James Hull Camera Operator: Macy Armstrong Assistant Director: Alexcina Figueroa Executive Vice President of Production: Amanda Barnes Production Manager: Alexcina Figueroa Production Coordinator: Zianne Hoover Operations & Production Coordinator: Oliver Wehlander Production Assistant: Quincy Bell Production Intern: Caroline Smith Post Production Manager: Luke Baker DIT/Lead AE: Matt Duran IT: Tim Baker Director of Design: Brittany Hobbs Graphic Designers: Ness Cardano, Monica Ravitch Senior Manager, Channel & Strategy: Lizzy Jones Channel Operations Coordinator: Audrey Carganilla Director of Social Media: Erica Noboa Social Creative Producer: Peter Ditzler, Tommy Bowe Merchandising Manager: Mallory Myers Social Media Coordinator: Kim Wilborn Social Media Intern: Mailyn Stiffler Talent Coordinator: Selina Garcia People Operations Specialist: Katie Fink Front Office Assistant: Sara Faltersack CEO: Alessandra Catanese EVP of Programming: Kiana Parker Coordinator Producer of Programming: Marcus Munguia Executive Coordinator: Rachel Collis OTHER SMOSHES: Smosh: https://smo.sh/Sub2Smosh Smosh Games: https://smo.sh/Sub2SmoshGames El Smosh (Spanish Dub): https://smo.sh/Sub2ElSmosh SmoshCast: https://smo.sh/Sub2SmoshCast FOLLOW US: TikTok: https://smo.sh/TikTok Instagram: https://instagram.com/smosh Facebook: https://facebook.com/smosh Learn more about your ad choices. Visit megaphone.fm/adchoices

Is this revenge or just a terrible relationship with terrible people? Go to https://www.Zocdoc.com/PITREDDIT to find and instantly book a top-rated doctor today. 0:00 Intro 2:07 Cab driver thinks I can't understand him...but I can https://www.reddit.com/r/pettyrevenge/comments/1hd2r0e/cab_driver_rips_me_to_shreds_thinking_i_cant/ 7:49 I rejected a girl as revenge https://www.reddit.com/r/AmItheAsshole/comments/aw4ci0/aita_for_rejecting_a_girl_as_revenge/ 17:36 I'm telling your wife about the strip club https://www.reddit.com/r/pettyrevenge/comments/1gjgrm5/mock_me_for_not_going_to_a_strip_club_wait_until/ 27:42 She wouldn't say I was her bf so I hit on her friend https://www.reddit.com/r/AITAH/comments/1bh4siu/aitah_for_hitting_on_my_gfs_friend_after_she/ 35:30 I got an obnoxious passenger fired https://www.reddit.com/r/pettyrevenge/comments/1h4cnfi/i_got_an_obnoxious_passenger_fired/ 52:57 I'm struggling to forgive my husband https://www.reddit.com/r/AITAH/comments/1dr9wk7/aitah_for_struggling_to_forgive_my_husband_for/ 1:01:10 I sent an explicit video to my ex's family https://www.reddit.com/r/AmItheAsshole/comments/bhdnls/aita_for_sending_an_explicit_video_my_ex_sent_to/ SUBSCRIBE: https://smo.sh/Sub2SmoshPit WEAR OUR JOKES: https://smosh.com WHO YOU HEAR Courtney Miller // https://www.instagram.com/co_mill/ Shayne Topp // https://www.instagram.com/shaynetopp/ Chanse McCrary // https://www.instagram.com/phatchanse/ WHO YOU DON'T HEAR (usually) Director: Bailey Petracek Editor: Vida Robbins Director of Programming, Smosh Pit: Emily Rose Jacobson Associate Producer, Smosh Pit: Bailey Petracek Production Designer: Cassie Vance Art Director: Erin Kuschner Assistant Art Director: Josie Bellerby Art Coordinator: Alex Aguilar Prop Master: Courtney Chapman Art Intern: Abby Schmidt Audio Mixer: Scott Neff Audio Utility: Dina Ramli Director of Photography: Brennan Iketani Videographer: James Hull Camera Operator: Macy Armstrong Assistant Director: Alexcina Figueroa Executive Vice President of Production: Amanda Barnes Production Manager: Alexcina Figueroa Production Coordinator: Zianne Hoover Operations & Production Coordinator: Oliver Wehlander Production Assistant: Quincy Bell Production Intern: Caroline Smith Post Production Manager: Luke Baker DIT/Lead AE: Matt Duran IT: Tim Baker Director of Design: Brittany Hobbs Graphic Designers: Ness Cardano, Monica Ravitch Senior Manager, Channel & Strategy: Lizzy Jones Channel Operations Coordinator: Audrey Carganilla Director of Social Media: Erica Noboa Social Creative Producer: Peter Ditzler, Tommy Bowe Merchandising Manager: Mallory Myers Social Media Coordinator: Kim Wilborn Social Media Intern: Mailyn Stiffler Talent Coordinator: Selina Garcia People Operations Specialist: Katie Fink Front Office Assistant: Sara Faltersack CEO: Alessandra Catanese EVP of Programming: Kiana Parker Coordinator Producer of Programming: Marcus Munguia Executive Coordinator: Rachel Collis OTHER SMOSHES: Smosh: https://smo.sh/Sub2Smosh Smosh Games: https://smo.sh/Sub2SmoshGames El Smosh (Spanish Dub): https://smo.sh/Sub2ElSmosh SmoshCast: https://smo.sh/Sub2SmoshCast FOLLOW US: TikTok: https://smo.sh/TikTok Instagram: https://instagram.com/smosh Facebook: https://facebook.com/smosh Learn more about your ad choices. Visit megaphone.fm/adchoices

0:00 Intro 0:07 Makeup 1:13 Comments 2:20 Parking spot 4:29 Husbands mistress 5:51 Fired 7:55 Unwanted guests 10:02 Food tasting 13:14 Cab driver 15:16 Comment 15:53 Manager Learn more about your ad choices. Visit megaphone.fm/adchoices