Podcasts about Catering

In this episode, we sit down with Mary Giuliani, the "caterer to the stars," to hear all about her rise to culinary fame! Mary has built her career on the belief that great entertaining is really great storytelling. With her Italian-American, multi-generational upbringing, she learned something essential: food isn't just about taste. It's about memory, identity, and the stories we share around the table.  Whether she's feeding celebrities or writing books that blend memoir with cocktail napkin wisdom, she transforms ordinary moments into unforgettable experiences.  Join us as Mary shares how her Italian roots, her Jewish aspirations, and her deep love of connection have shaped her philosophy: the best parties—and the best lives—are the ones with the best stories. For Mary Giuliani, every plate tells a story. For more info on Mary: maryguiliani.com For more about her books: marygiulianiauthor.com Follow Mary on Instagram: @mary_giuliani Be a part of the every.body.talks. community and join our wellness group: every.body.talks. wellness group Follow us on Instagram: @every.body.talks @jenngiamo @schully Subscribe to our YouTube channel! Don't forget to subscribe to the podcast for free wherever you're listening. Apple Podcasts Spotify Be sure to leave a 5 star rating! It really helps grow the show. If you like the show, telling a friend about it would be amazing!

Have you ever wondered if golf courses actually make money — or if they're just expensive pieces of land? In this video, I answers a viewer's question about owning and selling a golf course, exploring how property value and business profit interact in the real world. From public and private courses to banquet operations and land development, you'll learn what really drives value in this unique industry. What you'll learn in this video: * Are golf courses profitable businesses or just land investments? * The difference between selling property and selling profit * How weather, seasonality, and debt affect golf course margins * Why private clubs and government courses skew the market * When land value exceeds business value — and what that means for owners * How to plan your exit or sale if you own a golf course -- Chapters 00:00 Intro 02:00 Viewer Question: Property vs. Profit 05:00 Understanding the Golf Course Business Model 07:30 Industry Size & Revenue Breakdown 10:00 Weather, Margins & Seasonality 12:40 Importance of Bars, Catering & Events 15:30 Story: The Failed Investor-Owned Golf Course 19:00 Public vs. Private vs. Government-Owned Courses 23:00 Why Some Golf Courses Lose Money 26:00 Property vs. Profit | What Are You Really Selling? 30:00 How to Value a Golf Course (EBITDA Multiples) 34:00 Real Case Study | Hidden Subsidies & Overhead 38:00 Golf Courses as Land Banks | Myth or Strategy? 42:00 Developer Example | When the Bank Owns the Course 46:00 Seasonality | North vs. South Economics 50:00 Key Takeaways for Golf Course Owners 54:00 Profit, Property & Exit Planning 58:00 Why Passion Can Mislead Golf Investors 01:02:00 Advice for Owners Near Retirement 01:06:00 How to Find Out What Your Golf Course Is Worth -- **** - Join David's email list so you never miss any new videos or important information or insights, RECEIVE 7 FREE GIFTS!!- https://www.DavidCBarnettList.com **** Do Business with David using these incredible internet links... - David's Blog where you can find hundreds of free videos and articles, https://www.DavidCBarnett.com - Book a call with David and let him help you with your project, https://www.CallDavidBarnett.com - Learn how to buy a successful and profitable business in a risk-controlled way https://www.BusinessBuyerAdvantage.com - Get help selling your business, https://www.HowToSellMyOwnBusiness.com - Get better organized in your business, https://www.EasySmallBizSystems.com - Learn to make better cash flow forecasts and write incredibly effective business plans from scratch!, https://www.BizPlanSchool.com - Learn to build an equity asset with insurance! visit https://www.NewBankingSolution.com -Did you sign up for an expensive Merchant Cash Advance for your business and now struggle to make the payments? Find out how you can negotiate your way out at https://www.EndMyMCA.com

On episode 503 of What's Eric Eating, Eric Sandler was joined by former food critic, and current Director of Events & Catering at Local Foods Group, Chelsea Thomas! They discussed... The unfortunate closing down of Kim Son, and the continued stress put on all businesses around the I-45 expansion The opening of Maison Chinoise A San Antonio based coffee chain opening up a couple locations in Houston Restaurant of the Week - Vida Mariscos A trip out to Connie's Frozen Custard in Cypress for dessert Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Exclusive: New pub flies into familiar Montrose space with NY-style pizza San Antonio-based coffee shop brews up 2 Houston locations for 2026 Houston boutique hotel is only Texas property added to Michelin Key list Dynamic Houston Duo Opening New Neighborhood Restaurant in Montrose Riel Chef Ryan Lachaine Finds New Home at River Oaks Restaurant

On this episode:- Maryville girls golf capture the Class 2 District 4 Championship in dominant fashion. Hear from coaches Brenda & Larry Ricks, Senior Alayna Pargas & Junior Halle Zimmerman.- Monday Scores Wanna thank all of our great sponsors who make all of this possible.Tolly & Associates Little Caesars of St. Joseph John Anderson Insurance, Meierhofer Funeral Home & Crematory HiHo Bar & Grill Barnes Roofing Jayson & Mary Watkins Matt & Jenni Busby Michelle Cook Group Russell Book & Bookball 365 The St. Joseph MustangsB's Tees KT Logistics LLC Hixson-Klein Funeral Home James L. Griffith Law Firm of Maysville Toby Prussman of Premier Land & Auction Group, HK Quality Sheet Metal, Redman Farms of Maysville, Melissa WinnHenke Farms, 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 LibertyEllis 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 of Maysville Adkison Barber ShopMoyer Concrete of Maysville Cody Vaughn Wealth Advisor with ThriventGallatin Truck & Tractor Grandmas Gun Shop in Agency Nash Gas in Dearborn Accurate Appraisal in St. Joseph Ryan Meyerkorth SeedB.W. Timber of Bethany Exclusive P.R. of Chicago Great Than Financial Hogue Lumber Company of Albany Stifel in ChillicotheUnited Cooperates, INC out of Osborn & Pattonsburg

Alec Naman from Naman's Catering called us this morning and said, "It's another great football weekend so let's do a Shrimp Ceviche for a nice party dip with some nachos or crackers..."      

Deer season has officially kicked off here in Iowa and we could not be more excited! This is what we all have been waiting for! For some of you listeners out there, deer season has already been going strong. Some of you guys may have a very early line on your target bucks, while others are still looking for that one piece of information that can pinpoint him. On this episode of the Raised Hunting Podcast, we are answering some questions from you guys and giving you some insight on how catering to your target buck may bring you some early season success! We also have a run down of Warren's elk hunt in Colorado! Discount Codes:You guys have been absolutely amazing when it comes to supporting Raised Hunting so we wanted to return the favor! Just for all you loyal RH Podcast listeners we have some discount codes for you! We got you guys a code for 15% all Raised Hunting products!!! We also have a code for Dominant Strands to get new strings of your bow and get 10% off!!!Dominant Stands Discount Code: RAISED10Raised Hunting Discount Code: RHPCREW15Subscribe To Raised Hunting On YouTube:Raised Hunting:https://www.youtube.com/@raisedhunting/featuredRaised Hunting Podcast:https://www.youtube.com/@RaisedHuntingPodcast/featuredShop Raised Hunting Gear Today:Raised Hunting Website:https://www.raisedhunting.com/Raised Scents:https://www.raisedhunting.com/collections/raised-scents-2-0Raised Canine:https://www.raisedhunting.com/collections/raised-caninesRaised Hunting Apparel:https://www.raisedhunting.com/collections/new-apparel-collectionBeast Broadheads:https://www.raisedhunting.com/collections/broadheads-your-one-stop-shop-for-the-broadheads-we-trust-the-most

Rudy Delatorre - Roost 83 & 59, owner of The Roost restaurants in Lake Villa and Grayslake. Rudy shares his journey from working at Mitch's in Grayslake to running his own family-involved business, discusses menu highlights like Italian beef and creative shakes, and reflects on the challenges of expansion and catering. The conversation covers community involvement, the importance of service, handling reviews, and balancing work with family.  Lessons from The Roost: Building a Family Restaurant, Community Connections, and Customer Service Excellence In this episode of "Discovering Grayslake," host and local business advocate sits down with Rudy De La Torre—known to many as "Dicey"—the owner of The Roost, a beloved restaurant with locations in Lake Villa and Grayslake, Illinois. The conversation is a masterclass in what it takes to build a successful, community-focused restaurant business, and it's packed with actionable insights for anyone interested in entrepreneurship, hospitality, or simply supporting local gems. Below, we break down the main themes and expert advice from the episode, offering a comprehensive guide for listeners and readers who want to learn from Rudy's journey. Table of Contents The Power of Family in Business Service First: Why Customer Experience Matters Most Scaling Up: Challenges and Realities of Expansion Menu Development: Balancing Tradition and Creativity Catering and Food Trucks: Diversifying Revenue Streams Handling Reviews and Customer Feedback Community Involvement: The Heart of Local Business Work-Life Balance and Personal Growth Key Takeaways and Actionable Advice The Power of Family in Business Rudy's story is a testament to the unique strengths and challenges of running a family business. Insights from the Episode Family as a Workforce:** Rudy's sister, mother, and other relatives are integral to daily operations. Family members often go the extra mile, driven by a personal stake in the business's success. Pluses and Minuses:** While family brings dedication and trust, it can also blur boundaries. Rudy admits, “She's the only employee I've ever apologized to,” highlighting the need for humility and open communication. Generational Knowledge:** Rudy grew up in the restaurant world, learning from his parents and passing on that work ethic to his own family. Actionable Advice Set Clear Roles:** Even with family, define responsibilities and expectations to avoid misunderstandings. Communicate Openly:** Regular check-ins and honest feedback are essential—treat family with the same respect as any valued employee. Leverage Family Strengths:** Use the trust and commitment of family to build a strong, reliable core team. Service First: Why Customer Experience Matters Most Rudy's immediate question after the host's visit wasn't about the food—it was about the service. Insights from the Episode Service as a Differentiator:** In a crowded market, exceptional service sets you apart. Rudy's team is trained to prioritize customer satisfaction, especially during busy rushes. Empower Employees:** “Just fix the problem. Don't ask questions. Make the customer happy.” This philosophy empowers staff to resolve issues on the spot, reducing friction and building loyalty. Actionable Advice Train for Empathy:** Teach staff to listen, empathize, and act quickly to resolve concerns. Monitor Peak Times:** Anticipate rushes and staff accordingly to maintain service quality. Solicit Feedback:** Regularly ask customers about their experience and use their input to improve. Scaling Up: Challenges and Realities of Expansion Opening a second location is a major leap, and Rudy's experience offers a candid look at the process. Insights from the Episode From Employee to Owner:** Rudy transitioned from working at Mitch's to taking over a turnkey operation on Route 59, learning the ropes before making it his own. Staffing Struggles:** As the Grayslake location grew, finding committed employees became a challenge, requiring Rudy to be “boots on the ground” more often. Family as a Safety Net:** When hiring is tough, family members step in to keep operations running smoothly. Actionable Advice Start Small, Learn Fast:** Work in the business before owning it to understand the nuances. Prepare for Staffing Gaps:** Build a network of reliable part-timers or family who can step in as needed. Don't Rush Expansion:** Ensure your systems and team are ready before opening a new location. Menu Development: Balancing Tradition and Creativity The Roost's menu is a blend of classic comfort food and creative twists, all made from scratch. Insights from the Episode Signature Dishes:** Italian beef, roast pork, and the Rooster Chicken sandwich are standouts, with homemade sauces and customizable toppings. Quality Ingredients:** Everything is cooked, sliced, and prepared in-house, ensuring freshness and flavor. Creative Sides and Shakes:** Fried pickles, mushrooms, and inventive milkshakes keep the menu exciting and encourage repeat visits. Actionable Advice Focus on Quality:** Make as much as possible from scratch to control quality and stand out. Offer Customization:** Allow customers to personalize their meals for a better experience. Experiment Regularly:** Introduce new items or limited-time specials to keep the menu fresh. Catering and Food Trucks: Diversifying Revenue Streams Catering is a growing part of The Roost's business, and Rudy is considering a food truck to expand further. Insights from the Episode Catering Challenges:** Graduation parties are a big hit, but limited equipment and staffing can constrain growth. Food Truck Realities:** Permits, competition, and logistics make food trucks a significant investment, but they offer flexibility for events and catering. Actionable Advice Start with Core Offerings:** Focus on catering events that match your current capabilities. Research Regulations:** Understand local permit requirements before investing in a food truck. Use Events for Exposure:** Participate in local festivals and community events to build brand awareness. Handling Reviews and Customer Feedback Online reviews are a double-edged sword, but Rudy's approach is refreshingly pragmatic. Insights from the Episode Fix Problems Directly:** Rudy encourages customers to speak up in person so issues can be resolved immediately. Don't Obsess Over Reviews:** “A bad review doesn't define your business.” Focus on consistent quality and let word of mouth do the rest. Word of Mouth is King:** Personal recommendations from satisfied customers are more valuable than viral social media moments. Actionable Advice Respond Calmly:** Address negative reviews professionally, but don't let them consume you. Encourage Direct Feedback:** Make it easy for customers to share concerns privately. Build a Loyal Base:** Focus on creating memorable experiences that customers want to share. Community Involvement: The Heart of Local Business The Roost is deeply embedded in the Grayslake and Lake Villa communities, supporting events and building relationships. Insights from the Episode Event Participation:** Rudy's team caters school events, graduation parties, and would love to do more local festivals. Local Partnerships:** Word of mouth and referrals from other business owners (like Drake from Servpro) are crucial for growth. Visibility Challenges:** Even with a prime location, many locals may not know about The Roost—community engagement helps bridge that gap. Actionable Advice Sponsor Local Events:** Get involved in festivals, school functions, and charity events. Network with Other Businesses:** Build relationships with local entrepreneurs for mutual support and referrals. Stay Visible:** Use signage, social media, and community boards to remind locals you're there. Work-Life Balance and Personal Growth Rudy's commitment to health, family, and personal interests keeps him grounded and energized. Insights from the Episode Early Mornings:** Rudy hits the gym at 5 a.m. daily, setting a positive tone for the day. Family Time:** Supporting his daughter at LSU and traveling for family events are priorities. Personal Interests:** From attending concerts to Bears games, Rudy makes time for fun and relaxation. Actionable Advice Prioritize Self-Care:** Regular exercise and hobbies help prevent burnout. Celebrate Milestones:** Take time to enjoy family achievements and personal interests. Set Boundaries:** Even in a demanding business, carve out time for yourself and loved ones. Key Takeaways and Actionable Advice Rudy De La Torre's journey with The Roost offers a blueprint for building a resilient, community-focused restaurant. Top Lessons Family can be your greatest asset—if you communicate and set clear expectations.** Exceptional service is non-negotiable; empower your team to make things right.** Expand thoughtfully, ensuring your systems and staffing are ready for growth.** Keep your menu fresh and high-quality, balancing tradition with creativity.** Diversify revenue streams through catering and events, but know your limits.** Handle reviews with grace, focusing on direct feedback and word of mouth.** Engage deeply with your community to build lasting relationships and visibility.** Maintain work-life balance to sustain your passion and energy.** Final Thoughts Whether you're a

When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben's' on the sign. Some gluten-free people are fine with it.” And when I asked what I could eat, he said, “We won't kill the meeting planner—we'll make you something else.” Spoiler alert: Uncle Ben's plain rice is gluten-free. So the issue wasn't the rice. It was the lack of follow-through. It was the dismissive attitude. It was the failure to respect the safety of every guest. In this episode, I'm diving into: • Why food safety requires transparency—not assumptions • How “good enough” is not good enough • The responsibility of hotels and planners to deliver on dietary promises If you've ever been gaslit about a dietary request—or told to “just eat something else”—pull up a chair. You're not alone. And this conversation needs to be had. See less

Tune into the NKY Spotlight Podcast! Kristen Bailey of Sweets & Meats BBQ showcases catering options and small business resources and Matthew McGowan of Staffmark highlights the RGF Connect initiative.The NKY Spotlight Podcast is powered by CKREU Consulting and sponsored by Schneller Knochelmann Plumbing, Heating & Air.

En el PPP 402: la Junta de Supervisión Fiscal le ganó a Trump en los tribunales, pero el pleito sigue vivo. Además, analizamos las últimas encuestas de LIT Data que ponen a correr a todos los partidos, y miramos cómo se mueven las fichas de cara al 2028. Fuera del ámbito local, la noticia internacional del día es el acuerdo de paz propuesto entre Hamas, Estados Unidos e Israel. Y como siempre, añadimos un poco de sabor con las convenciones políticas y un chismesito entre Miguel Romero y el gobierno central. Y no olvides, octubre llega con agenda cargada: Oktoberfest en la Cervecera Frutos del Edén, el Abrazo Patroncito en Ponce el sábado 25 de octubre, y mucho más. Si fueras integrante de nuestro Patreon, hubieras escuchado este episodio ayer. Únete ahora en patreon.com/puestospalproblema! Presentado por AeroNet – Nuevo plan GigaFaster Essential: 200/50 Mbps por $99 al mes, con router WiFi incluido.

Alec Naman from @Naman's Catering called us this morning and said, "I hope you guys like Brussel Sprouts because this recipe is a good one. Roasted Brussel Sprouts with Bacon, Cranberries & Pecans."      

In this episode of Take-Away with Sam Oches, Sam talks with Mark Greenblatt, president of Barry Bagel, a Toledo, Ohio-based franchise founded by Mark's dad Barry Greenblatt back in 1972. He joined the podcast to talk about the lessons he picked up working alongside his dad, how he's learned big lessons from dumb mistakes, and how he's finding efficiencies in the business without messing with the good thing his dad started. In this conversation, you'll find out why:You should consider the personification of your brand — and lean into it for marketing Brand leaders must lead by example if they expect hard workYour dumbest mistakes are a chance to learn your biggest lessonsA hub-and-spoke growth model gives you great real estate flexibility Catering is a bigger opportunity than you probably realizeRegister for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Rideshare Rodeo Podcast (episode 505) September 30th This episodes guest is UDM (@gigworkpodcast on YouTube). CATERING DELIVER THAT ZIFTY LAST PODCAST — BOTS DLIVRD IN HOUSE SUPPORT (SOUTH AMERICA) AirB&B Guest Grocery shopper Catering opportunities  check out Prept Vacations Rideshare Rodeo Brand & Podcast: Rideshare Rodeo Podcast  

Levain Bakery, a New York City obsession among cookie lovers, started as a bread shop 30 years ago. The famous gooey and crispy 6-ounce cookies came about by accident.The founders, Connie McDonald and Pam Weekes, were triathletes as well as bakers, and they developed an oversized chocolate chip walnut cookie to fuel them during training. Word got out about that cookie and lines formed around the block. Now there are several more cookie variations and many more Levain locations, stretching from New York City to LA, Boston, metro D.C. and Chicago. Donna Magen joined the company about two and a half years ago as senior manager of specialty channels. She recently expanded Levain's catering arm, partnering with ezCater to reach cookie monsters in the workplace. Magen sees great potential in the burgeoning treat culture, where consumers are craving affordable indulgences—like cookies. But Levain is also going back to its roots, baking up breads, muffins, scones and the like to grow breakfast catering and other occasions. Listen as Magen talks about Levain's growth strategies beyond its retail shops into nontraditional channels and how the bakery is preserving its legacy as it grows. 

The crew debate if Vrabel is catering his coaching style to deal with how younger players deal with public criticism and being called out.

In this episode, we chat with drummer Mordecai Girt of The Sneaky Heat Missiles and Subarctic Beach Party about growth as a musician, leaving space for other band members, playing in multiple bands, the touring experience, and the importance of playing outside of your hometown. Plus, “Dad” versus “Rick”, and are drummers musicians?You can check out Mordecai's projects here:⁠⁠https://sneakymissiles.com⁠⁠https://subarcticbeachparty.bandcamp.comhttps://www.instagram.com/subarcticbeachparty/?hl=enOur Youtube show Great Set Guys is here: ⁠⁠⁠https://www.youtube.com/@KatzulhuProductions⁠⁠⁠Paul works a day job and puts out vinyl and puts on shows via ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Katzulhu Productions⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/paul.neil.12⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/katzulhu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/Dont-Quit-Your-Day-Job-podcast-107924851339602⁠

Tony Lamb, CEO and founder of Kona Ice, reveals how he built the world's largest mobile food empire with 2,200 franchise trucks across three brands: Kona Ice, Traveling Tom's, and Beverly Ann's. In this Fast Casual Nation episode, Lamb breaks down his unconventional flat-fee royalty model ($3,000/year vs. percentage-based), vertical integration strategy that includes in-house truck manufacturing, proprietary technology platform, and event-based business model that has generated over $200 million in community giveback. Learn how this mobile concept achieves $250,000 average unit volumes with 6-8% food costs through complete operational control, from supply chain to insurance, and why Lamb believes the future lies in platform-based multi-brand expansion.#FastCasualNation #FoodTruckFranchise #MobileRestaurantsGet 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

Rideshare Rodeo Podcast (episode 503) EXPEDITE Catering By DLIVRD TECH (w/Chris Barnes) https://dlivrd.io  

If you’re not paying attention to catering, your restaurants are missing a huge opportunity to drive revenue, Costa Vida President Wade Allen tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Allen sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the fast-casual chain is driving top-line growth. He also comments on technology improvements and the roles that AI and agentic AI are best suited to fill at the restaurant level.See omnystudio.com/listener for privacy information.

This is what the podcast is all about. I had Tacos Cometa last night in Fremont and the food blew me away. I just had to get these guys in the studio to find out what they are about. Turns out there is a good reason they cook tacos like Michelin star chefs. It was also great meeting Kyle who was able to move from food truck to brick and mortar from the support of community.

Wir haben heute Besuch von Torsten – und der hat einiges zu erzählen! Seit 18 Monaten ist er bei Offbeat BBQ am Start und erlebt live, was es heißt, echtes BBQ-Catering auf höchstem Niveau zu liefern. Von kleinen Feiern bis zu riesigen Events: Live-Grillen ist nicht nur ein Job, sondern ein Erlebnis. Wir sprechen über Highlights, Herausforderungen und darüber, warum kein Event wie das andere ist.

Corporations are sick of trying to cater to the left. The worlds driest hands. The ideal ballpark menu. Afghanistan vs Italy. Trust in the media: Democrats vs Republicans. Your democrat friend is stuck in their world of make believe. Follow The Jesse Kelly Show on YouTube: https://www.youtube.com/@TheJesseKellyShowSee omnystudio.com/listener for privacy information.

It's not about the money. It's about the shredded squash sliders. Learn more about your ad choices. Visit megaphone.fm/adchoices

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, ""      

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!

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!

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.

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

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

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!

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!! 

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.