Podcasts about Catering

Do you want to know the secret to hosting profitable events that leave a lasting impact? In this episode of The Kingdom Builders Academy Podcast, Superstar Coaches Tam, Jillian, and Zack Lowe draw on their extensive experience to reveal the strategies behind successful events that attract attendees, engage them, and turn your efforts into long-term success.For anyone looking to host a great event, this episode provides practical tips to ensure your event is both profitable and memorable, from preparation to execution. It also explains why virtual events offer unique advantages compared to in-person events. In This Episode:- The Two Types of Events Every Coach, Speaker, or Entrepreneur Should Know (and How to Choose the Right One for You)- Tam shares how she started with Norman Vincent Peale, then worked with Zig Ziglar and eventually secured Ronald Reagan- Why Filling the Room Matters More Than Flashy Venues, Catering, or Even AV- Coach Jillian's Secret to Making Every Room Feel Intimate (Even with 10,000 People In It).- How to Create Unforgettable Connection Moments That Keep People Coming Back.- A Step-by-Step Checklist for Planning, Promoting, and Pricing Your Events.- The #1 Mistake Rookie Event Hosts Make (and How to Avoid It)- How Virtual Events Can Deliver Maximum Impact at Half the Stress and CostResources: - FREE Download: Tamara Lowe's Latest Book (Business + Ministry = Success: A Superior Model to Profitably Change Your World)! http://www.kbabook.com Connect with Kingdom Builders Academy: - Website - https://www.kingdombuilders.academy/- Facebook - https://web.facebook.com/sz.lowe/- Facebook Group - https://web.facebook.com/groups/kingdombuildersacademy- LinkedIn - https://www.linkedin.com/company/kingdombuildersacademy/- YouTube - https://www.youtube.com/@kingdombuildersacademy4771

Alec Naman from @Naman's Catering called us this morning and said, ""      

Hoy en el PPP Extra repasamos los nuevos cambios propuestos por Rivera Schatz al Código Electoral, analizamos al polémico candidato del Distrito 31 que tiene el respaldo de Foquito y Johnny Méndez, y discutimos los hallazgos de una encuesta que revela la profunda división por género entre la Generación Z en temas de política, matrimonio y éxito personal. Además, reaccionamos a los tuits de Jerome Garffer sobre la agenda militar en Puerto Rico y te contamos lo que se viene en el podcast con Leo Aldridge. Si fueras integrante de nuestro Patreon, hubieras escuchado este episodio ayer. Únete ahora en patreon.com/puestospalproblema! Presentado por

#580 Ready to stack your way to side hustle success? In this jam-packed episode, host Brien Gearin sits down with Christine Schaub — author of Queen of the Side Hustle — to unpack how she turned six different income streams into one cohesive business. From concierge piano lessons and professional dog sitting to catering luxe in-home events, writing bestselling books, and even hosting a YouTube show (Come On Over), Christine reveals how she monetizes her many passions with strategy, creativity, and killer time management. She shares how each hustle snowballed from the last, how she prices and structures her services, and why going the extra mile (like weeding gardens while dog sitting or leaving wine and fresh flowers for clients) leads to repeat business and raving fans. If you've ever wondered how to juggle multiple income streams without burning out, this is your masterclass! What we discuss with Christine: + Stacking six side hustles into one business + Teaching piano as a concierge service + Writing and editing books for others + Catering and hosting in-home events + Professional dog sitting with extras + Gardening as a premium add-on service + Hosting the YouTube show Come On Over + How to price and manage multiple hustles + Going the extra mile to wow clients + Time-blocking strategies for productivity Thank you, Christine! Check out Christine Schaub. Watch the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠video podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ of this episode! To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. And follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Want to hear from more incredible entrepreneurs? Check out all of our interviews ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

White Dog Cafe - Glen Mills and Executive Chef Michael SelserHost Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/Wilder - Center City Philadelphia and Executive Pastry Chef Russ JohnsonOur host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.comRiamede Farm - Chester, PA and Owner Ashley AsdalAmaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

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Chef James L. “J.B.” Brown, AACVeteran, Award-Winning Chef, and Advocate for Transitioning Service MembersChef James L. “J.B.” Brown, AAC, is an internationally recognized chef and a proud U.S. Coast Guard veteran whose career spans more than five decades. A master of over 200 cooking styles, he began his culinary journey in Portland, Oregon, before moving to Las Vegas in 1989, where he played a key role on the opening culinary team at the Excalibur Hotel and Casino, serving more than 32,000 meals daily. He later served as Executive Chef for the Sands Expo and Convention Center, overseeing large-scale events including Comdex.Over the years, Chef Brown has founded successful culinary ventures, including Catering by the Chefs Inc., and has held leadership roles within the American Culinary Federation (ACF). His accolades include induction into the prestigious American Academy of Chefs (AAC), multiple Chef of the Year honors, and national recognition for his contributions to the culinary profession. He has also served on national accreditation teams evaluating culinary schools and continues to mentor aspiring chefs.Today, Chef Brown brings his passion for service and mentorship to the Veteran Transition Resource Center in Las Vegas, Nevada, where he is one of the founding members. In this role, he supports fellow veterans as they navigate life after military service—offering guidance, resources, and encouragement, while also using his culinary expertise to create opportunities for camaraderie, skill-building, and community engagement. His work embodies a lifelong commitment to excellence, service, and the belief that both in the kitchen and in life, success comes from discipline, dedication, and heart.Veteran Transition Resource Center (VTRC)Homepage (Mission, Programs, Locations): https://vtrc.us/ vtrc.usFounders / Board of Directors (includes Chef J.B. Brown profile): https://vtrc.us/founders/ vtrc.usLINKS:https://nonprofitarchitect.org/combat-vet-vision/https://www.facebook.com/iconutilityservices/photos/pcb.3282304212030773/3282304082030786/https://www.youtube.com/channel/UCqvd5sUEtC9xkm7ejGNK5Zw/featuredhttps://www.facebook.com/aqseiberthttps://www.facebook.com/CombatVetVisionEmail: Aqseibert@yahoo.comThe Warrior Built Foundation - https://warriorbuilt.org/The PTSD Foundation of America - https://ptsdusa.org/Virtual Office(Come see me) Virbella.comSponsorsSitch Radio - https://sitchradio.com/If you would like to become a sponsor or advertiser Call Sitch Radio (714) 643-2500 X 1I part of the solution or the problem.PTSD FOA Warrior Group Chaptershttps://ptsdusa.org/about-us/chapters/

In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn't accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggestions to order about 10 celiac-friendly meals in a particular city. Chef Murray's take? “Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.” We'll break down: ▶︎ Why “we don't do that” is an unacceptable—and sometimes unlawful—response ▶︎ How kitchens can safely serve gluten-free meals when they choose to ▶︎ What planners can say to push back and advocate for their attendees ▶︎ Why inclusive dining should be the baseline, not the exception If you've ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what's right—this conversation is for you.

Hoy analizamos el aterrizaje de los aviones F-35 en Puerto Rico y cómo esto eleva las tensiones militares en el Caribe. También repasamos los datos más recientes de empleo en Estados Unidos, que confirman un enfriamiento económico más fuerte de lo esperado, y reaccionamos al nuevo esfuerzo de concienciación “¿Dónde están los padres?” sobre la responsabilidad parental. Además, comentamos el regreso de Rubén Sánchez y adelantamos la entrevista con Leo Aldridge. Si fueras integrante de nuestro Patreon, hubieras escuchado este episodio ayer. Únete ahora en patreon.com/puestospalproblema! Presentado por

Nicholas Triolo is a writer, endurance athlete, and educator whose life and work sit at the crossroads of ecology, activism, and storytelling. For years, he's been exploring what happens when we stop charging toward the summit and start paying attention to the circuitous paths that wind around it. His new book, "The Way Around: A Field Guide to Going Nowhere," is the culmination of that exploration — a lyrical, wide-ranging meditation on movement, place, and the art of staying present. In the book, Nick traces a series of pilgrimages: circling a sacred mountain in Tibet, exploring a culturally significant northern California hiking tradition, and walking the rim of one of Montana's most infamous superfund sites. Each journey reveals something deeper — about endurance and restraint, about intimacy with landscapes and with ourselves, and about the courage to face environmental and cultural shadows without turning away. The book weaves together memoir, travel writing, and ecological inquiry, and in doing so, it asks us to reconsider how we measure meaning: not by miles logged or summits bagged, but by the depth of our attention and the generosity of our presence. In this conversation, Nick and I dig into the ideas behind the book — the practice of circumambulation, the pitfalls of “summit fever,” and the possibility of finding beauty even in places scarred by extraction. We also talk about the creative process: how to find your authentic voice in a world full of (good and bad) influences, how to write with both intimacy and respect, and how stories can become tools for resilience and re-enchantment. If you've ever sensed that the most interesting part of a long run, a wilderness trip, or a creative endeavor is what happens beneath the surface, this is a conversation for you. Nick has a gift for showing us how going “nowhere” can sometimes bring us closer to where we most need to be. Check out the episode notes for links to everything. Hope you enjoy! --- Nicholas Triolo The Way Around: A Field Guide to Going Nowhere Full episode notes and links: https://mountainandprairie.com/nicholas-triolo/ --- TOPICS DISCUSSED: 2:22 - Intro, when does curiosity become a book? 10:14 - Summits versus processes 12:31 - Western States 18:34 - Structure of Nick's book 24:55 - In each round 28:32 - Butte, America 32:47 - Instruction manual for thinking clearly 35:09 - Nick reads from Widening Circles 38:01 - Putting so much personal out there 45:26 - Finding Nick's voice (and Ed's) 48:59 - Trusting curiosity 53:44 - Catering to the audience 56:04 - Finding the niche that needs you 59:44 - The Jasmine Dialogues 1:05:06 - Meeting your heroes 1:11:46 - Just do you 1:14:19 - Book recs 1:19:47 - Last thoughts --- ABOUT MOUNTAIN & PRAIRIE: Mountain & Prairie - All Episodes Mountain & Prairie Shop Mountain & Prairie on Instagram Upcoming Events About Ed Roberson Support Mountain & Prairie Leave a Review on Apple Podcasts

Death of the middle class: What is it: Anyone who has had to work to pay for rent, bills, food, etc. How to reestablish it: Corporate regulation, People over profit, Wage theft prosecution (no more deferred accountability loopholes), etc. (the upcoming series will contain specific examples)What's killing it: A system that prioritizes profits over people means: Catering to the wealthy and eliminating services + experiences for the middle class.Eliminating the working class from every direction. Culture, economics, sustainability, livelihoods, nothing is safe. Wage theft is the largest form of theft even if you take all of the other forms of theft that exist, combined. So they're stealing our money, benefiting from corporate bailout loopholes that they lobbied for, which means their own workers are paying taxes into the system that robs them of their own profits, and THEN Pricing us out with an increase in taxes, wage theft, and manufactured inflation.They've privatized or are in the process of fully privatizing everything: Prisons, Healthcare, Vet care, Wellness, Dialysis, Education, Housing, Politics, and the land itself… literally everything that should be in the best interest of the public and the world at large has been bought and sold to the highest bidder. But it is not hopeless. What is manufactured can be restructured. We can fight back, if we're strategic and conscious of the ways in which they're attacking us. This is psychological warfare, only when we recognize this, can we begin to push back + defend ourselves against these attacks. Resources for Resisting a Coup: https://makeyourdamnbed.medium.com/practical-guides-to-resisting-a-coup-b44571b9ad66SUPPORT Julie (and the show!): https://supporter.acast.com/make-your-damn-bedDONATE to the Palestinian Children's Relief Fund: www.pcrf.netGET AN OCCASIONAL PERSONAL EMAIL FROM ME: www.makeyourdamnbedpodcast.comTUNE IN ON INSTAGRAM FOR COOL CONTENT: www.instagram.com/mydbpodcastOR BE A REAL GEM + TUNE IN ON PATREON: www.patreon.com/MYDBpodcastOR WATCH ON YOUTUBE: www.youtube.com/juliemerica The opinions expressed by Julie Merica and Make Your Damn Bed Podcast are intended for entertainment purposes only. Make Your Damn Bed podcast is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Support this show http://supporter.acast.com/make-your-damn-bed. Hosted on Acast. See acast.com/privacy for more information.

Greg and Dan talk with Jodi Brown from the KB Strong Foundation about the 7th Annual Brown Fest fundraiser, happening Saturday, September 6th, at Countryside Banquet and Catering in Washington, IL. Doors open at 4 PM! Brown Fest honors the legacy of Coach Brown, who passed away in 2019 from glioblastoma, and helps raise funds to support research and the fight against this devastating disease. The evening will feature live performances from two bands, a silent auction, and more. All proceeds directly support glioblastoma research. Tickets are $30 at the door.See omnystudio.com/listener for privacy information.

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder Spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

Analysts Don Kellogg, Roger Entner, and Daryl Schoolar discuss the recent event at the T-Mobile Executive Briefing Center and Innovation Center in Bellevue, WA, highlighting the company's evolving business strategies and innovative technology applications.00:00 Episode intro 00:29 EBC first impressions and company strategy 03:10 Effectiveness of the EBC 04:03 Catering to the relationship aspect of sales 05:33 T-Mobile's technology advantages 08:42 T-Mobile events are well-rounded 11:00 Slicing and private networks 14:20 Episode wrap-upTags: telecom, telecommunications, wireless, prepaid, postpaid, cellular phone, Don Kellogg, Roger Entner, Daryl Schoolar, T-Mobile, L4S, 5G Advanced, slicing, 5G Standalone, Verizon, AT&T, satellite, T-Priority, gaming, private networks

Today I'm joined by Grace, who shares her and Robbie's wedding at Vanderosa Farms in Leigh, a stunning hilltop venue with sweeping ocean views. We chat about: 

Shushan Darzian was a grade school teacher for 18 years before she decided make Catering her full time career. What started out as a passion for cooking & hosting, turned into a full force production crew hosting weddings & events up to 1000 guests. Shushan leverages her educational background, cultural roots, and creative vision to create memorable experiences for her guests. She is now hired to serve 1000 students, 5 days a week on top of her event catering business. In addition, she has also created her own server ware, Shushan Collection. This is a story about a mother who sacrificed so much to achieve the level of success she has...but I have a feeling, this is only the beginning.

Alec Naman from Naman's Catering called us and said, "Morning Gang, Let's make a Creamy Lime Potato Salad for Labor Day this weekend while we cook our ribs, chicken and steaks." It's WHAT'S COOKING!!! Listen as Alec explains why good mayo matters!!!   Creamy Lime Potato Salad 4 cups cubed red potatoes 1/3 cup mayonnaise 1/4 cup sour cream 2 tablespoons lime juice 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/2 teaspoon pepper  ½    cup chopped green onions  ½    cup chopped parsley  ½    cup bacon bits   Place potatoes in a saucepan and cover with water.  Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.  Cool potatoes for 10 minutes.  Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.  Pour over potatoes; toss gently to coat. Add the bacon, onions and parsley. Serve warm or chilled. 5 Servings (3/4 cups per serving)

Here's what you'll learn:• The big difference between catering clients and personal chef clients• Why catering focuses on food production, while personal chefing is about luxury and experience• How mixing the two waters down your brand and confuses clients• What you can do right now to bring clarity and attract high-end clients If you've been struggling to get traction with your personal chef business, this clarity could be the breakthrough you need. 

John Diorio, managing director and vice president of business development for Celestyal, talks with James Shillinglaw of Insider Travel Report about his first impressions of the boutique destination-focused cruise line, which sales the Mediterranean in Greece and the Adratic and the Gulf of Arabia. Diorio, who joined Celestyal only a few months ago also reveals details of the cruise line's new Sail & Stay program offering cruises with land packages in Athens. He also talks about Celestyal's travel advisor engagement survey and how that will result in new programs for the trade. For more information, visit www.celestyalcompass.com or www.celestyal.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

Cory Hibbard, President of Graze Craze, reveals how his charcuterie-focused fast-casual brand achieved 14 consecutive quarters of same-store sales growth while QSR giants struggle. Operating from small 500-1,000 sq ft locations, Graze Craze has scaled to nearly 100 units in under 5 years by focusing on corporate catering and premium boards that solve dining challenges for businesses and consumers seeking elevated food experiences with fast-casual convenience.#FastCasualNation #GrazeCraze #RestaurantFranchiseGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

One of the most confusing parts of wedding planning comes down to three little words: food and beverage. Between minimums, hidden fees, and confusing proposals, catering can easily become one of the biggest budget surprises for couples.In this episode, I'm breaking down everything you need to know about wedding catering costs, including:The difference between onsite and offsite cateringWhat food and beverage minimums really mean (with real examples)Hidden fees to watch for, like service charges, taxes, and staffingWhen a “discounted” minimum is actually a good dealHow to compare catering proposals without getting trickedI'll also share stories from past weddings where catering budgets nearly went off the rails, and how we solvedthe problem before it was too late.Whether you're considering a hotel ballroom, a banquet hall, a backyard, or a unique venue, this episode will help you understand the true cost of wedding catering and how to budget smarter.Resources mentioned in this episode:Free Backyard Wedding GuideJoin thePlanning Collective Membership

Recorded by Brian Tierney for Poem-a-Day, a series produced by the Academy of American Poets. Published on August 26, 2025. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.poets.org

Let us be honest, there are numerous worthy causes to fight for on this side of eternity, the news will often bring you to wonder if we are even doing enough, especially in fighting for the rights of the least of society, this episode brings us to consider 5 points that are necessary to truly answer the question this topic poses.The bible is either sufficient or it is not, and I hope that as we consider these we wake to the true heart of the Father towards women and also channel our anger right.The battle did not start today, it does not end with us either, we can do our part and pull our weight, but not at the expense of our values and principles as defined in Gods word.

This week, Les Isle Rose, a division of Dave's Fresh Marketplace, is the subject of the program, with LeAnn Cesario, founder, and Kate Humes, buyer. We'll talk about the Gift Basket, Catering, and Floral business located in East Greenwich that is one of the largest and busiest in the area. We'll listen to some selections of music by Joe Parillo, a Grammy-nominated Steinway Artist, to set the mood. For more information, go to www.davesmarketplace.com

Alec Naman from Naman's Catering called and said, "Let's cook a little Snapper this week. How about Sauteed Snapper Piccata." Sounds delish!!  It's What's Cooking Snapper Piccata     Ingredients 2 yellow tail snapper filets (about ⅓ lb each, bones and skin removed (see notes for other fish that work with this recipe)) 1/4 tsp kosher salt 1/8 tsp black pepper 2 tbsp flour 2 + 2 tbsp olive oil 2 + 2 tbsp butter 2 small shallots (minced, about 2 tbsp) 2 tbsp capers 1/4 cup white wine (dry) 1 tbsp lemon juice + 1 tsp lemon zest 2 tbsp flat leaf Italian parsley (chopped) Instructions 1.            Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour. 2.            In a large skillet over medium high heat, add 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate. 3.            Lower heat to medium low and add 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine for 2 minutes. Add lemon juice and 2 tbsp of butter. 4.            Once the butter is melted add the snapper filet's back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve. 5.            Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.         

Its our annual tomato episode! We talk varities growing and more! Plus we talk the ultimate tomato sandwich!

Stay close to "WakeUpCall" on Facebook, Twitter, & Instagram! Listen LIVE to "Wake Up Call with Dan Tortora" MON through FRI, 9-11amET on wakeupcalldt.podbean.com & on the homepage of WakeUpCallDT.com from ANY Device! You can also Watch LIVE MON through FRI, 9-11amET on youtube.com/wakeupcalldt, facebook.com/wakeupcalldt, & facebook.com/LiveNowDT. This special is Proudly Presented by Avicolli's on 7839 Oswego Rd, Liverpool, NY, OPEN DAILY for Lunch & Dinner. CALL 315-622-5100 for Takeout, Delivery, & Catering!

Stay close to "WakeUpCall" on Facebook, Twitter, & Instagram! Listen LIVE to "Wake Up Call with Dan Tortora" MON through FRI, 9-11amET on wakeupcalldt.podbean.com & on the homepage of WakeUpCallDT.com from ANY Device! You can also Watch LIVE MON through FRI, 9-11amET on youtube.com/wakeupcalldt, facebook.com/wakeupcalldt, & facebook.com/LiveNowDT. This special is Proudly Presented by Avicolli's on 7839 Oswego Rd, Liverpool, NY, OPEN DAILY for Lunch & Dinner. CALL 315-622-5100 for Takeout, Delivery, & Catering!

Taylor Decell with B3 Catering & Burgers, Blues, BBQ joins the show again to discuss all of their great catering options for your football tailgating needs regardless if you're heading to Jackson, Starkville, Oxford, Hattiesburg or any other college or high school football stadium in Mississippi or you're having a group of friends come over to the house for a big game party and home-gating!! 

Today's guest is Jen Florin, co-founder of Cookies Events & Catering and someone who's been shaping Berlin's cultural and culinary scene from behind the curtain for almost two decades. But titles aside, Jen is a true master of atmosphere. She knows how to turn a room into an experience you'll never forget.We talked about the art of curation (yes, the lighting, the playlists, the menus), but also the mindset. Jen opened up about her early years growing up in West Germany, organizing parties in her parents' light studio, and how a teenage love for club culture led her all the way to building an international agency, hosting Netflix, and throwing over 100 events a year.We also speak about creative partnership and the beautiful chaos of making things happen!And if you love this episode, leave a review, send it to a friend, or just hit replay.Read more about the Women Authors of Achievement (WAA) Podcast via waa.berlin/aboutFollow us on Instagram & find us on LinkedInSubscribe to our newsletter via waa.berlin/newsletter ★ Support this podcast on Patreon ★

A key part of the cruise experience is the destination, including the ports where guests disembark and explore. Tourism officials share what their destinations offer, from island attractions to cruise line private islands, and how these experiences enhance the overall journey. This discussion highlights how travel advisors can better sell the destination component of a cruise. Alan Fine of Insider Travel Report moderates a panel with Francisco Blanch, director of leisure sales for Discover Puerto Rico, and Karen Stotz, Aussie Specialist Trainer-Eastern U.S.A. for Tourism Australia. All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

Recorded live at One Heart Church (Port Lincoln) on the 24th of June, 2025.

Nolan talks to former DUP Health Minister Jim Wells and PBP MLA Gerry Carroll.

This is Derek Miller, Speaking on Business. For more than two decades, Iron Gate Catering has been proudly serving Salt Lake City and Northern Utah and just recently earned a Silver Award in this year's Best of Northern Utah for Catering. Co-owner, Jim Gilliland, joins us with more. Jim Gilliland: As a family-owned business, we're known for exceptional service, customizable menus, and unbeatable value. Whether catering for 20 or 1,000 guests, our attention to detail and commitment to excellence remain consistent. Need box lunches for a training session? We're ready. Hosting a buffet for your company holiday party? Consider it done. Planning a plated dinner for your dream wedding? We'll make it flawless. Our experience ensures your event runs smoothly, allowing you to focus on your guests while we handle the catering with care and precision. Trusted throughout Salt Lake City and Northern Utah, Iron Gate Catering delivers exceptional flavor and unforgettable moments. Visit us at IronGateCatering.com or call 435-881-4996 to begin planning your next event. Iron Gate Catering — 24 years of exceptional flavor and unforgettable moments. Derek Miller: Planning an event can be overwhelming, but Iron Gate Catering helps lighten the load with clear communication, dependable service, and steady support. Allowing you to focus on what matters most and enjoy the moment. See how they can elevate your next event. I'm Derek Miller, with the Salt Lake Chamber, Speaking on Business. Originally aired: 8/18/25

En este episodio hablamos con Raquel Ruiz, Cubana, llena de alegria y ganas de trabajar, su trayectoria laboral la trae a Oriente Medio, y la crisis de la pandemia la lleva a crear su propia empresa de catering y eventos. Ha estado en multitud de empleos pero sin duda los eventos y cocinar son sus...... Leer más →

This week Gavin has been at a very normal dog birthday party and Dan has been thinking about his death. We celebrate a heroic buffalo and have been to see Big Time Bobby. We have both been getting confusing YouTube adverts and we learn that Simba took a good deal.   This weeks recommendations : Survival Of The Littest : Armani Caesar Dream Boy : The Prettiots Palestine Will Never Die : Lowkey, Mai Khalil   Talk to us here : Email : betherewithbelson@gmail.com X : @therewithbelson Instagram : @betherewithbelson

Former DUP MLA Jim Wells and commentator Phil Kelly discuss with Nolan.

Wanna tell us how you feel about the podcast? Text us!In this tasty episode of 3 Lawyers Eating Sandwiches, the crew heads to LeGrand's Market and Catering—a South City staple known for its stacked sammies and neighborhood charm. From the famous “Legend Club” to the delicious Tri Tip Special, the lawyers dig into bold flavors while sharing laughs, debating what counts as good babysitter etiquette, and questioning whether Ed could really take Andy one-on-one in a brawl. Come for the sandwiches, stay for the sauce.#3LawyersEatingSandwiches #LeGrandsMarket #StLouisEats #SandwichPodcast #FoodieFridaysSt. Louis office: https://maps.app.goo.gl/a1uKTX5ME1NbjFi79Kansas City office: https://maps.app.goo.gl/yu6eu1vkYtQedC8c9___Dial 1-800-536-4357 or visit www.brownandcrouppen.com to learn more about Brown & Crouppen. The choice of a lawyer is an important decision and should not be based solely upon advertisements. Follow us!Facebook: https://www.facebook.com/BrownandCrouppenInstagram: https://www.instagram.com/getbcLinkedIn: https://www.linkedin.com/company/brown-&-crouppenTwitter: https://www.twitter.com/GetBC

The average workplace catering order size is up 12% to about $420. That's good news for restaurants, said Cindy Klein Roche, chief growth officer for ezCater, a platform that connects workplaces with dining concepts. But restaurants must optimize their online presence and present an appealing menu to get a piece of that growing pie. About 59% of those who place workplace orders are swayed by the menu, with budget-friendliness following close behind at 37%.While companies have been using catering as a return-to-office incentive, food has now evolved into a vehicle to drive productivity and collaboration, Roche explains. And employees who first try a restaurant at work will then return to that restaurant on their own or with a group for lunch or dinner. With B2B catering on the rise, she offers valuable insights as to how restaurants can boost that revenue stream, why breakfast and afternoon treats are growing as catering opportunities and where workplace catering is heading next. 

Alec Naman from Naman's Catering called us this morning and said, "Let's fire up the grill this week and cook some Hawaiian Style BBQ Beef Short Ribs this weekend... " Great idea!!!!  It's What's Cooking!!! Listen here: Hawaiian Style BBQ Short Ribs with Grilled Pineapple Ingredients up to 2 lbs. flanked cut beef short ribs 1½ cups pineapple juice 2 tablespoons brown sugar 1 teaspoon sesame oil 4 tablespoons soy sauce 1 tablespoon rice vinegar 2 tablespoons minced fresh ginger 4-5 garlic cloves minced or pressed 3 green onions thinly sliced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 whole pineapple peeled and sliced into 1/2-inch slices Instructions 1. Place ribs in a Ziplock bag (or 2 if needed) and set aside. 2. Combine pineapple juice, brown sugar, sesame oil, soy sauce, vinegar, ginger, garlic, green onions, salt and pepper in a bowl and whisk to combine. Pour mixture over ribs in bag and marinate overnight in the fridge. Turn the bag occasionally to evenly distribute marinade. 3. When ready to cook, peel and slice pineapple into ½-inch slices, leaving core intact. Brush each side lightly with olive oil and a very light pinch of salt. 4. Preheat BBQ grill. Place both ribs and pineapple on grill, making sure they do not touch each other, and cook until charred on both sides and evenly done. Steak time will depend on the thickness of the cut. Extra thin ribs cook for only a couple of minutes per side and thicker cuts (up to 1/2 inch) may take 4-5 minutes per side. Cook no future than medium rare for best results! 5. Remove pineapple from the grill and place it on a platter. Remove ribs and cover with foil for 5 minutes before serving

Shipley Do-Nuts has a new owner. The 24-hour Tesla Diner has arrived. And an office catering company is seeing an uptick in business.

On this episode: - The St. Joseph Mustangs M.I.N.K. championship series Game 2 has been postponed. We have the updated schedule for you. - And former Mustang & Mid-Buchanan Dragon Denton Biller took the time to talk with me about his love for baseball, Mid-Buch Memories, the 2024 Mustangs, JCCC, Preparing for the Draft, going pro or Arkansas and so much more. A huge thank you to the following sponsors for their support of the podcast Tolly & Associates Little Caesars of St. Joseph John Anderson Insurance, Meierhofer Funeral Home & Crematory HiHo Bar & Grill Jayson & Mary Watkins Matt & Jenni Busby ✅ Michelle Cook Group ✅ Russell Book & Bookball 365 ✅ The St. Joseph Mustangs✅ B's Tees ✅ KT Logistics LLC Hixson-Klein Funeral Home ✅ James L. Griffith Law Firm of Maysville ✅ Toby Prussman of Premier Land & Auction Group, Barnes Roofing, ❌ HK Quality Sheet Metal, Redman Farms of Maysville, Melissa Winn, Amber & Anthony Henke, Adams Bar & Grill, Green Hills Insurance LLC., Cintas, Thrive Family Chiropractic, IV Nutrition of St. Joseph, J.C's Hardwood Floors, Roth Kid Nation Serve Link Home Care out of Trenton, Barnett's Floor Renewal LLC., Balloons D'Lux, B3 Renovations, KC Flooring & Drywall, C&H Handyman Plumming, The Hamilton Bank member FDIC, Wompas Graphix & Embroidery of Liberty, The Tabor Family, Ellis Sheep Company of Maysville, Bank Northwest of Cameron, Akey's Catering & Event Rentals, Brown Bear of St. Joseph, Whitney Whitt Agency of Hamilton, Wolf Black Herefords, The KCI Basketball Podcast & Jacob Erdman - Shelter Insurance of Rock Port, Rob & Stacia Studer, Green Family Chiropractic , Annie & Noah Roseberry of Re/Max Professionals, Moseley Farms, Jake Anderson of Shelter Insurance Bray Farms of Cameron. A slice & a swirl Adkison Barber Shop Moyer Concrete of Maysville Cody Vaughn, Wealth Advisor with Thrivent

Alec Naman from Naman's Catering called us this morning and said, "Morning Gang, How about a nice Mediterranean Stuffed Chicken this week. It's a healthy delicacy. I think you'll like it." We love it Alec!!!!  It's What's Cooking! Listen Here:  Leave us pictures when you try this recipe! Mediterranean Stuffed Chicken INGREDIENTS o 4 8- ounce skinless boneless chicken breasts o 1 teaspoon oregano o ½ teaspoon paprika o ½ teaspoon salt o ¼ teaspoon black pepper o 1 cup baby spinach chopped o ½ cup crumbled feta cheese o ¼ cup chopped roasted red peppers o 1 tablespoon chopped basil o 2 tablespoons of kalamata olives o 2 garlic cloves minced o 2 tablespoons olive oil divided INSTRUCTIONS o Preheat the oven to 400°F. o Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through. o Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken. o In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket. o Heat the remaining olive oil in a large oven-safe skillet or cast iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side. o Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.

This week, Kelsey branched out to Pennsylvania, where she found some balls. We're trying a snack from My Girls Deli & Catering. Located at 542 Berlin Plank Rd. Somerset, PA. Open Tue-Thur 11:00 AM-4:00 PM, Fri 11:00 AM-2:00 PM, and Sat 11:00 AM-3:00 PM, Closed Sun-Mon.Here's what we tried:Sauerkraut Sausage Balls, a sort of Deep fried not quite croquette-like balls, full of cream cheese, sausage, and a mild sauerkraut; Chicken salad with green olives and walnutsThen, Matt covers one of many stories about Al Davis former coach, manager, and owner of the Oakland (Now Las Vegas) Raiders football team. As it relates to true crime, Matt goes into Al's long standing feud with former NFL commissioner Pete Rozelle, which resulted in multiple legal disputes and lawsuits.Also, the Creeps talk about a very wild sandwich, Kelsey dying for the clicks, her love of NFL training camps, and a last will and testimony.

在上一集中餐出海的节目中，我们聊到品牌落地美国的第一战：选址、服务、口味、与本地化挑战。但真正能在美国扎根下来的，克服这些困难与挑战还远远不够。本期节目，我们将视角从「门店前台」推进到「后端战场」，探索碎片化的美国餐饮供应链系统。 本期的嘉宾黄文冰曾经是一位 Fintech 创业者，后来转型为亚餐连锁经营者，现在已经在美国掌管了 7 个餐饮品牌、53 家连锁门店。节目中，他与我们分享了美国高度碎片化的供应链生态，以及他将「中国经验+本地打法」应用到美国市场的真实故事。 本期人物 丁教 Diane，「声动活泼」联合创始人、「科技早知道」主播 周玖洲 Aaron， 十年中金、华夏基金等顶级投资机构工作经验，「不止金钱」主播 黄文冰，前 Fintech founder，后来回到餐饮业参与餐饮投资，品牌运营扩张，和供应链收并购。现有 Portfolio 7个品牌，50多家门店，flowbetter.io 创始人 主要话题 [01:32] 从 Fintech 到开餐厅：像做房地产基金一样做餐饮 [06:45] 疫情期间「闭眼赚钱」？靠 Catering团餐盘活成本，选对赛道和客户 [10:17] 大城市不是破局点，「农村包围城市」在北美更可行 [14:17] 停留在纸单时代的美国餐饮，疫情后才开始用 Apple Pay [22:50] 供应商极度碎片化：开一家门店要联系 6 个供货商 [34:16] 标准化与中央厨房：降低对人的依赖，是连锁的前提 [39:35] 供应链爆发前夜：美国餐饮是 2008 年之前的中国吗？ [48:17] 从冷链仓储到系统软件，「绝味鸭脖」的供应链打法能否在美国复制？ [52:27] 今天的餐饮出海，需要 Being globally，而不是 Copy from China 幕后制作 监制：Yaxian 后期：迪卡 运营：George 设计：饭团 商业合作 声动活泼商业化小队，点击链接可直达声动商务会客厅 (https://sourl.cn/9h28kj)，也可发送邮件至 business@shengfm.cn 联系我们。

Alec Naman from Naman's Catering called us this morning and said, "Let's cook up a nice dessert this week. How about a Blackberry Brulee with Mascarpone Cheese." Sounds like a great treat Alec!  It's What's Cooking!! Listen here:  Blackberries Brûlée with Mascarpone Cream 3 5.6 ounce containers blackberries (about 2 cups)* 1 8 to 8 ½ ounce container mascarpone 2 tablespoons powdered sugar 1 large egg yolk Seeds from 1 split vanilla bean** Preheat oven to 450°F. Spread in bottom of 11x7x2 inch glass baking dish all the blackberries. Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds. Spoon the mascarpone mixture over berries; spread slightly to even the mixture. Bake until mascarpone mixture is beginning to brown, about 10 minutes. Serve warm. *Substitute boysenberries or raspberries for the blackberries or use a mixture of all three. **Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.

Chef & co-owner of The Corner Pantry (TCP), Neill Howell returns to the podcast to talk growth, creativity, and keeping standards high. Howell & TCP has expanded the cafe and deepened their commitment to local sourcing. Howell shares his philosophy behind TCP's menu and how to build community through food. Also, Howell discusses how evolving, being creative and has kept the business successful for 11+ years.Topics Covered:How Corner Pantry expanded while keeping its identity intactThe creative challenge of seasonal, local sourcingCatering as a creative and financial engineWhy restaurant work is more than food—it's relationshipsStaying relevant through change, quality, and experimentation

What To Do & When - Wedding Planning Step-by-Step21 Wedding BUDGET SAVING Tips Want to ask Jamie your wedding planning questions? Join her in The Master Plan!What did you think about this episode?  What were your takeaways?  I want to hear your feedback!  Screenshot the episode and post your thoughts on Instagram and tag us @wolferandco. You can get your Perfect Wedding Timeline - HERE!Be sure to grab your Ultimate Wedding Day Checklist at https://www.wolferandco.com/engagechecklistYou are also invited to join the Facebook Wedding Community she has created for y'all to support each other. ❤️P.S. — These links may use affiliate platforms where commission may be earned based on clicks and/or purchases, and I would love it if you used them! It won't cost you anything extra, but affiliate links are RAD because they help creators like me to fund the free content we provide.

Ali Bruce-Ball is joined by Conor McNamara & tennis correspondent Russell Fuller to talk about what it's like commentating at Wimbledon. What is the secret to a good tennis commentary? Will any tennis-isms feature in the Great Glossary of Football Commentary? And will this correspondent come out on top in Clash of the Commentators?WhatsApp voicenotes to 08000 289 369 Emails to TCV@bbc.co.uk02:15 How does Russell prepare for Wimbledon? 04:05 Standing vs sitting & commentating in a booth, 07:15 Russell reveals the secret to a good tennis comms, 10:20 Ali & Conor on having a go at tennis commentary, 12:50 Russell reflects on the dramatic French Open men's final, 17:30 Catering for a wide audience on 5 Live, 20:45 Conor's ‘top top top' player of the Club World Cup, 22:05 Tennis-isms & Americanisms in commentary, 30:10 Russell's surprise Clash of the Commentators, 36:40 LIVE SHOW REMINDER, 39:50 Great Glossary of Football Commentary.BBC Sounds / 5 Live commentaries: Sat 2000 England v Germany in UEFA U21 Final, Sun 1700 England v Jamaica in women's friendly, Wed 1700 Iceland v Finland on Sports Extra 2, Wed 2000 Switzerland v Norway on 5 Live, Thu 2000 Spain v Portugal on 5 Live.