Podcasts about Catering

Christopher & Jobst im Gespräch mit Steffen. Wir reden über potentielle Lifetime / State of the Nation-Tour, Spiegeleier für Walter Schreifels, die Geburt der Tochter, 1983 Bad Brains in Tübingen, Queen Ende der 70er, ein Internat in Königsfeld, nicht um Normahl rumkommen, Spiky Hair & Lederjacke, die amerikanische Base in Wertheim, Wertheim gibt´s quasi erst seit 1945, Blutmisch-Pipetten, das geile Jugendzentrum in Wertheim, Bluttat für 4DM, ein Anruf der Tourmanagerin von Toxic Reasons, SLapshot & Skeezicks, Auftrittsverbot im gesamten Main-Tauber-Kreis, Jingo de Lunch im AKW, Born Against & Rorschach, Sid von Cheetah Chrome Motherfuckers, heimlich Papas Faxrollen leerfaxen, First Strike Records & Jailcell Recipes, die erste SFA-Tour, abgezogen von Comin Correct, RadDev bei Don Fury, Live-Konzerte waren immer die Basis, eine schwache Gewerkschaft, Riesen-Respekt vor Berlin, das Frontkino in Berlin, das Abwickeln von Vaters Firma, die ganzen Plattensammlung verkaufen, beim Handstandlaufen die Schulter brechen, JFA in den USA, Bands per Soundcharts analysieren, Wolle ist die Excel-Tabelle, Catering ist das A & O, Walls of Jericho erfüllen die Quote nicht, Schwierigkeiten mit Johnny Rotten, ayurvedische Morgenroutinen, zwei Tassen heißes Wasser, eine der zehn schönsten Weitwanderwege Deutschlands, eine Clash-Hologram-Show, "Mein Vater ist Punker von Beruf", ein Punkrock-Damenchor, ein Tattoo von Henk Schiffmacher, uvm.Drei Songs für die Playlist:1) Ein Lieblingslied vom 15-jährigen Steffen: QUEEN - We Will Rock You2) Der beste Song NYHC-Song aller Zeiten: CRO-MAGS - Hard Times3) Ein Lied, das Steffen über seine Tochter kennengelernt hat: WALK OFF THE EARTH - Somebody That I Used To Know

Abbie Halberstadt, mother of 10 children and author of "You Bet Your Stretch Marks," joins Arlene Pellicane to dismantle the myth that moms should "love every minute" of parenting. Abbie shares practical wisdom on prioritizing heart work over housework, reclaiming parental authority in a culture that overemphasizes children's emotions. This is the perfect episode for any mom who feels overwhelmed, frustrated that her kids won't listen, or guilty that she's not enjoying motherhood "enough." 05:17 - The myth of "loving every minute" of motherhood 10:08 - Dealing with comparison and mom guilt 12:18 - The danger of making parenting your identity 14:45 - Prioritizing heart work over housework 18:39 - Teaching kids to serve vs. being served 25:09 - "My kids won't listen to me" - understanding parental authority 26:30 - The problem with emotion-centered parenting 29:21 - Why kids need to know that "mama means what she says" See Abbie's blog on https://misformama.net/ or on Instagram https://www.instagram.com/m.is.for.mama/?hl=en Check out Abbie's podcast, M is For Mama, and grab her book, You Get Your Stretch Marks, anywhere books are sold. More Resources from Arlene Pellicane: SUBSCRIBE to Arlene's newsletter "What I'm Learning This Week" and get access to 12 free resources to help you as a parent. Check out Arlene's BOOKS including Parents Rising, Screen Kids, and Making Marriage Easier. Follow Arlene on Instagram and/or Facebook Go to Arlene's YouTube Channel How did Arlene's kids adapt to not having phones, video games or social media? Watch the free video, Screen Kids: In Their Own Words. Have a question for Arlene to address on the podcast? Want to invite Arlene to speak to your group? Email speaking@arlenepellicane.com Not sure about a smartphone for your child? Check out the Gabb Wireless phone for kids and teens (use the promo code ARLENE) Learn more about Every Woman's Bible today by visiting: https://hubs.la/Q0427v7r0 Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

We can't price from a photo without details. Yet people expect it. Real-world food truck training in about 10 minutes. Profit, pricing, food cost, speed of service, marketing, events, and smart systems—no hype, just what works.Enjoyed this episode? First Hit Follow on Spotify so you never miss a new one: https://bit.ly/3LkAF4w Then go to https://nsfva.org/join/ and become a member today!

On this episode of The Late Night Restaurant Podcast, Jay Ashton Canada's Restaurant Guy and Domenic Pedulla sits down with Elias Hage, Founder and CEO of App8 and the force behind Rally Catering.This is a deep, practical conversation about how restaurants, caterers, and foodservice operators use technology to move orders faster, cut admin time, and grow revenue without burning out.Elias breaks down:• How digital ordering replaces handwritten catering forms• Why catering adds real margin when done right• How schools now manage lunch programs with online ordering and government subsidies• What operators miss when they ignore catering• How systems create leverage across kitchens, staff, and sales• Why speed, accuracy, and repeat orders matter more than everYou'll also hear how App8 evolved from solving table payments to powering catering, events, and K–12 food programs across North America, plus how operators unlock hidden sales sitting in their inbox right now.If you run a restaurant, catering business, bakery, commissary kitchen, or foodservice brand, this episode gives you clear insight into:• Building repeat catering customers• Reducing order errors• Saving hours each week• Turning operations into growth enginesReal talk. Real tools. Real ways to scale.

On this episode of The Late Night Restaurant Podcast, Jay Ashton Canada's Restaurant Guy and Domenic Pedulla sits down with Elias Hage, Founder and CEO of App8 and the force behind Rally Catering.This is a deep, practical conversation about how restaurants, caterers, and foodservice operators use technology to move orders faster, cut admin time, and grow revenue without burning out.Elias breaks down:• How digital ordering replaces handwritten catering forms• Why catering adds real margin when done right• How schools now manage lunch programs with online ordering and government subsidies• What operators miss when they ignore catering• How systems create leverage across kitchens, staff, and sales• Why speed, accuracy, and repeat orders matter more than everYou'll also hear how App8 evolved from solving table payments to powering catering, events, and K–12 food programs across North America, plus how operators unlock hidden sales sitting in their inbox right now.If you run a restaurant, catering business, bakery, commissary kitchen, or foodservice brand, this episode gives you clear insight into:• Building repeat catering customers• Reducing order errors• Saving hours each week• Turning operations into growth enginesReal talk. Real tools. Real ways to scale.

A Return Visit Reveals Restaurant Reality Just months after opening their doors, Amanda and Bill Whitson welcome back Valley Today host, Janet Michael, and SBA Virginia District Director, Carl Knoblock to share the unvarnished truth about launching Clem's Kitchen at Middletown's historic Wayside Inn. While the couple anticipated challenges, the reality of restaurant ownership has delivered surprises at every turn. Nevertheless, their commitment to quality, community, and scratch-made comfort food keeps them moving forward. Click here to listen to the September conversation. The Best-Laid Plans Meet Reality Originally, the Whitsons planned a cautious rollout—breakfast service only, with dinner introduced gradually over several months. However, customer demand quickly rewrote that script. Within just one week of opening in September, they expanded to full dinner service. "It's definitely not what we thought," Amanda admits, though she emphasizes the fun amid the exhaustion. This rapid expansion tested their team immediately, yet it also validated their concept faster than expected. Staffing: The Universal Challenge Throughout the conversation, both Amanda and Bill identify staffing as their biggest ongoing challenge. Unlike Amanda's early days working at the Wayside Inn for Leo Bernstein, today's workforce operates with different expectations and motivations. Consequently, the couple has built their culture around a simple principle: everyone does everything. Bill proudly notes that he washes more dishes than anyone else, not because he must, but because it frees his team to focus on food preparation and guest service. Meanwhile, Amanda reinforces this philosophy during every interview, making it clear that hierarchies don't exist at Clem's Kitchen—only teamwork. Furthermore, the Whitsons recognize that attracting quality staff requires competitive wages. They deliberately pay above minimum wage, understanding that employees who can cover their bills become invested team members. This strategy has paid dividends, creating a staff that genuinely cares about guest experiences rather than simply collecting paychecks. The Social Media Tightrope In addition to staffing challenges, the couple navigates the precarious world of online reviews. As Carl observes, one negative review can significantly impact a new restaurant, and responding requires finesse that's difficult to muster when you're "in the weeds" with cooking and service. Therefore, Amanda and Bill's decision to open slowly—despite the eventual rapid expansion—gave them crucial time to train their team thoroughly before facing the unforgiving court of public opinion. Scratch-Made with a Twist What sets Clem's Kitchen apart, however, isn't just their operational philosophy—it's the food itself. Amanda, who describes herself as someone who "doesn't measure anything," creates dishes that honor classic comfort food while adding unexpected elements. For instance, her twice-baked potatoes feature a crispy tater-tot exterior that Janet still raves about. Similarly, the restaurant's fresh-baked biscuits—which disappeared in just 28 minutes during a recent sausage gravy contest—come with house-made flavored butters and preserves that change regularly. Moreover, the couple prioritizes sourcing raw ingredients over pre-processed products, despite the additional labor involved. Bill emphasizes that while it's easy to source food, finding quality raw product proves much harder. Nevertheless, guests can taste the difference between hand-cut vegetables and frozen alternatives, making the extra effort worthwhile. A Menu That Evolves Initially unplanned, Clem's Kitchen now changes its dinner menu monthly—a practice that emerged from necessity but has become a strategic advantage. This rotation keeps regular customers engaged while allowing Amanda creative freedom to experiment. At the same time, certain favorites remain constant: burgers, wings, and the popular roasted chicken ensure that creatures of habit can always find something familiar. Additionally, the monthly changes help manage food costs, especially when catering events require specific ingredients that can then appear on the restaurant menu. Events: The Economic Engine Speaking of catering, Bill candidly acknowledges that special events "kept us afloat" during January's slow season. The couple brought their established catering clientele from their food truck, and now these clients enjoy the full-service venue with its bar and multiple event spaces. From corporate gatherings to weddings, these events provide crucial revenue that allows the restaurant to maintain quality ingredients and competitive wages during slower periods. In fact, Bill notes that in today's restaurant landscape, "you gotta do two, three things at once" to remain profitable. Building Community, Not Just Serving Food Beyond the business metrics, Amanda and Bill focus relentlessly on creating genuine connections. Bill regularly sits with guests, sharing coffee and conversation regardless of whether he knows them personally. Amanda has introduced personal touches like allowing regular customers to have designated coffee mugs and accepting family heirloom salt and pepper shakers from neighbors who eat there weekly. These gestures transform transactions into relationships. As Carl astutely observes, "Nine times out of ten, people come back for the relationship versus coming back for the food." This philosophy drives everything at Clem's Kitchen, from the warm greeting guests receive upon entering to the tableside chocolate milk service that makes children feel special. Looking Ahead: Spring and Beyond Looking forward, the Whitsons plan to leverage the four-acre property more fully. They're launching Friday night live music, opening their expansive patio (which adds 40% more seating capacity), and actively pursuing a farmer's market partnership. Additionally, they're exploring ways to highlight the Wayside Inn's historical significance, particularly as Virginia celebrates its 250th anniversary. Carl enthusiastically suggests that local economic development could help showcase this pre-Civil War landmark as a destination for history-focused tourism. Furthermore, Amanda dreams of eventually adding a small retail shop where guests could purchase house-made sauces, pickles, and Tricia's celebrated desserts—particularly that coconut cake that has customers asking to take whole cakes home. The Superpower of Execution When asked about their approach, Bill identifies their "superpower" simply: "We figure it out." While they acknowledge that preparation reveals blind spots, their ability to execute under pressure has carried them through every unexpected challenge. From the rapid dinner expansion to managing a 400-biscuit order that disappeared in under half an hour, the couple consistently delivers. Yet beneath this execution-focused mindset lies something deeper. As one longtime community member told Bill while shaking his hand: "It's back. Nice job. It's back." After years of the Wayside Inn lacking its heartbeat, Clem's Kitchen has restored what was missing—not through financial investment alone, but through genuine care, quality ingredients, and unwavering commitment to community. The Bottom Line Ultimately, Amanda and Bill Whitson aren't just running a restaurant—they're rebuilding a community gathering place. While the work exhausts them and challenges emerge daily, their focus remains clear: create experiences that make guests feel welcomed, valued, and eager to return. In an industry where many cut corners to maximize profits, Clem's Kitchen takes the opposite approach, betting that quality, authenticity, and human connection will sustain them through the difficult early years and beyond. As spring approaches and the patio opens, Middletown's historic Wayside Inn stands ready to reclaim its place as the heart of the community—one scratch-made meal, one warm greeting, and one genuine relationship at a time.

Hoy en la Clavada Telefónica, Dayanara llama a un servicio de catering para hacer un pedido especial… pero hay un pequeño detalle: ¡es alérgica a casi todo! Entre restricciones imposibles, ingredientes prohibidos y opciones que no puede ni oler, la conversación se convierte en un verdadero reto para el pobre encargado. ¿Lograrán armarle un menú que no la mande directo al hospital?

Jonathon Saenz gives us an update on this situation.PLUS Terri Hall and I discus Voter recommendation lists and we get a report on American Stewards of Liberty recent event.

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson. As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation. In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume. Episode Highlights What it takes to design and deliver 54 million airline meals a year Food trends shaping airline menus, including protein and fibre Sustainability in aviation catering and the Paddock to Plane programme Working with high-profile chefs, including Ross Lusted for Qatar Airways Integrating native Australian ingredients into global menus Developing and mentoring the next generation of chefs This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail Robert Smithson Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr Lucy Allon: https://www.linkedin.com/in/lucyallon Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In questa puntata esploriamo uno degli elementi centrali nell'organizzazione di un matrimonio: il banqueting e catering.Con noi Fabrizio Vicentini, Banqueting Manager di Residenze Grandi Eventi, per scoprire come si costruisce un'esperienza gastronomica capace di sorprendere gli ospiti, valorizzare la location e trasformare il ricevimento in un momento memorabile. Dalla progettazione del menu alla gestione del servizio, un viaggio tra qualità, estetica e organizzazione.Un ringraziamento speciale a Casa Isabella, hotel 4 stelle con Spa immerso nella quiete della campagna pugliese. Il suo Palazzo Ducale, costruito nel 1879 dal Duca Nicola de' Sangro in onore della sua amata Isabella de' Medici, racconta un'eleganza senza tempo e una storia d'amore che continua ancora oggi ad accogliere nuove promesse.La nona stagione di Let's Celebrate, è dedicata al volume “Il Diario della Sposa” edito da Garini Della Sforzesca Editore.Ogni giovedì, un nuovo episodio, anche in video, su Spotify.Un viaggio tra stile, creatività e ispirazione: perfetto per futuri sposi, professionisti del settore e per chi ama la bellezza delle grandi occasioni.LET'S CELEBRATE – Il podcast che trasforma ogni evento in un sogno da ricordare.

Thulani Magazi, editor at City Vision spoke to Clarence Ford about news from the area. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Die fünfte Jahreszeit hat gestern Nacht mit der feierlichen Nubbelverbrennung ihr verdientes Ende gefunden und wir schlittern direkt in die sechste Jahreszeit: „Verkocht und Abgedreht“ wappnet sich schon für das anstehende Osterfest. Wer noch nicht davon überzeugt wurde, die 249. Folge sofort einzuschalten, den könnten folgende themenbezogene Schlagwörter weiter bestärken auf Play zu drücken: Joghurtdeckel, Fön, Ronzheimer, Föhn, Borstenpenisse, Titanic, nackt in der Tagesschau und ein sehr gutes Catering. Dazu packen Koch und Fernsehmann wieder erstklassige Musik auf die noch erstklassigere Musikplaylist aller Playlisten namens „Song des Tages“ (zu finden bei Ihrem Lieblingsstreamer oder unten im Link). Weiterhin hat Recky endlich wieder fein geklöppelte „Fragen an den Fernsehmann“ und wundgescheuerte News aus Amerika im Gepäck. Da stellt sich Daniel nur noch die Frage, ob mit oder gegen den Strich für den Bewuchs der unteren Körperhälfte die bessere Alternative wäre…

When you're in Philly for PCMA Convening Leaders, you don't just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn't leave town without sitting down with one of the catering chefs doing exactly that. This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what's on the plate. Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn't a "nice to have" for him—it's the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility. We talk about what it really means to build safe, sustainable, and inclusive food experiences into events so seamlessly that guests simply feel cared for. Adam shares the story of creating a carbon-neutral menu before the industry was ready—and why that moment still shapes how he approaches innovation today. We also dig into 12th Street's Meals With a Mission philosophy and partnerships with Trellis for Tomorrow and Philabundance, showing how catering can nourish communities, not just attendees. If you plan events, this matters. Food is where trust, risk, inclusion, and brand values all collide—and Adam offers a real-world look at how thoughtful leadership turns those moments into WOW experiences. Because when food is done with care and creativity, it doesn't just feed people. It brings them together. What does "every guest feels welcome" look like at your events?

An Unexpected Path to Baking Chef Chuck Arnaud didn't follow a traditional route to becoming one of Luray's most beloved bakers. For over two decades, he worked in stagecraft, starting as a junior high school stagehand and eventually country music artists in Nashville. However, his career took a dramatic turn when he traded stage lights for bread ovens, opening Main Street Bakery and Catering in the heart of Page County. During this episode of The Valley Today with host Janet Michael and Gina Hilliard, president of the Luray Page Chamber of Commerce, Chef Chuck revealed what drew him to this picturesque Virginia community. "I've lots of kin in the area," he explains, describing his deep family roots on the other side of the ridge in Shenandoah County. This connection made the transition feel natural rather than terrifying. Moreover, Page County's stunning landscape—featuring Shenandoah National Park, the Shenandoah River, and George Washington National Forest—provided the perfect backdrop for his new venture. The Aroma of Home Walking into Main Street Bakery triggers something profound in visitors. "The number one thing people say is, 'Wow, it smells wonderful in here,'" Chef Chuck shares. This reaction isn't accidental. He believes people have become disconnected from their grandmother's kitchens, where families gathered around tables filled with home-baked bread and the aroma of love filled the air. Furthermore, Chef Chuck sees his bakery as more than a business—it's a bridge to lost traditions. "That magical aroma of family and love has just become lost to us," he reflects. "So people reconnect with that when they come in because that aroma—pow—it's front and center right there when you walk into the bakery." What's on the Menu Currently, Main Street Bakery operates with a skeleton crew of three people, plus dedicated volunteers like Mike Salvino. The team focuses primarily on artisan breads, muffins, scones, and quiche. Chef Chuck personally handles everything that goes into the oven, while Emma has moved into savory work, tackling knife work, soups, and salads. The bakery's soup program has become particularly popular. Two standouts fly off the shelves: the Senegalese peanut soup, which customers request repeatedly because of its unique, original flavor, and the classic potato leek soup, which sells by the quart. Customers can enjoy soup in the bakery or take it home in half-pint, pint, or quart containers, either hot or cold. Meanwhile, the sweet treats maintain their own devoted following. Chocolate chip cookies disappear so quickly that they rarely make it to closing time. Brownies and blondies also prove to be "good problems to have," as Chef Chuck puts it, consistently selling out. The Art of Bread Making Unlike many modern bakeries that focus exclusively on cakes and cupcakes, Main Street Bakery champions the nearly lost art of bread baking. Chef Chuck approaches bread with seasonal creativity rather than rigid schedules. On cold, chilly days, he gravitates toward dark, rustic loaves. Recently, he crafted a buttered honey oat multigrain bread that toasts beautifully, as well as a traditional pumpernickel—chocolatey and coffee-forward with generous amounts of caraway and fennel seeds. Additionally, Chef Chuck emphasizes that customers shouldn't hesitate to make special requests. Want a bread bowl for your soup? Just call ahead. "If you want a bowl, call us," he insists. "We'll make you a bowl and we'll put soup in it and sit you down and make you happy. That's just what we do and who we are right now." Building Community Through Collaboration Chef Chuck's philosophy extends beyond his own storefront. He actively seeks collaborations with other local businesses, understanding that a rising tide lifts all boats. His strongest partnerships include Hawksbill Brewing Company and Wisteria Vineyard, where food naturally pairs with beer and wine. These collaborations take various forms. For Mardi Gras, he brings king cake to Hawksbill Brewing Company, complete with the traditional baby hidden inside—whoever finds it wins a free beer. For St. Patrick's Day, he plans to serve cottage pies with ground beef, gravy, mashed potatoes, and caramelized cheese. At Wisteria Vineyard, he creates seasonal popups that showcase wine pairings with his culinary creations. Nevertheless, Chef Chuck remains open to new partnerships. He specifically mentions The Vintage Barrel and Coal Ridge Brewery as businesses he'd love to work with, encouraging anyone interested to reach out directly. The Power of Food Memories Throughout the conversation, Chef Chuck returns repeatedly to the concept of food memories—those powerful moments when a simple dish transports you to another time and place. "It can be a simple moment where you have a dish in front of you," he explains. "It could be in Tuscany. It could be at the top of a mountainside just having a ham and cheese sandwich, but that moment, that exhilaration of you just climbed up Old Rag Mountain and you have a cheese sandwich, and by God that is the best cheese sandwich because you are sitting on top of the known world at that point." These memories stick with people forever, whether they're teenagers or ninety years old. Consequently, Janet believes parents need to create more of these moments for their children, exposing them to the aromas and experiences that will become their own cherished food memories. Catering with Intention While COVID devastated the bakery's large-scale catering operations, Chef Chuck has found his sweet spot in wedding brunches. His pitch to couples is simple but compelling: at a wedding reception with 175 guests, newlyweds won't get quality time with Aunt Maggie. However, a brunch the next day allows them to sit, have coffee, and actually hear about her whale-watching trip. "Isn't that what weddings are about?" he asks. "It's just a unification of two people who have, against all odds, found love." Brunches also unite two families who may have nothing in common, giving them time to discover shared interests—like realizing they both golf and should play together sometime. For these events, Main Street Bakery arrives with coffee, creamer, quiche, muffins, scones, and seasonal pastries. Importantly, Chef Chuck sources as much as possible from local farmers, which sets his offerings apart from generic catering options. "You can tell a muffin from Costco," he notes. "It might as well have a red light that's flashing on it." The Kindness Economy One of the most touching stories Chef Chuck shares involves Tommy and Hannah Chang, who became regular customers after Main Street Bakery made them feel welcome in the community. When they noticed his outdated website, they brought in a videographer from DC with drones, track cameras, and steady cams. They spent an entire day filming and creating a professional website. When Chef Chuck reached for his checkbook, expecting a bill in the thousands, they refused payment. "You showed us kindness and here's kindness repaid," they told him. This exchange perfectly illustrates the reciprocal nature of community building that Chef Chuck champions. Similarly, regular customer Noel now works at the bakery and has become an exceptional salesperson. "People are like, 'Dude, I just wanted a cookie,'" Chef Chuck laughs, "and they walk out of there with three quiches, four bread puddings, and six breads. And they're feeling good about it." Looking Toward Retirement As Chef Chuck enters his sixties, retirement looms on the horizon. His plans? "I'm gonna smoke stuff and ferment things," he declares with a smile. This includes smoked meats, smoked fish, fermenting ales, wines, and exploring breads from different cultures around the world. More importantly, he hopes to find a venue where he can help people recapture the lost moments of generational knowledge transfer. "It used to be the grandmothers would teach the young ladies sewing and needlepoint and crafting," he reflects. "Guys would show their sons and grandsons how to hunt, how to fish, how to tie a lure on." These traditions are disappearing, and Chef Chuck worries that Page County's agrarian roots are being forgotten in the rush toward progress. Practical Information Main Street Bakery operates Tuesday through Friday from 8:00 AM to 5:00 PM, and Saturdays from 8:00 AM to 3:00 PM. Located at 127 East Main Street in Luray, the bakery sits right at the top of the hill with flags out front—you can't miss it. While the bakery doesn't post menus online because offerings change frequently based on season and availability, customers can visit mainstreetbakery-catering.com/ for more information. The bakery maintains an active presence on Facebook and Instagram, where Chef Chuck's wife Janet showcases her exceptional food photography skills. Finally, Chef Chuck encourages customers to call ahead, especially near closing time. "If it's 4:45 and we close at five, call ahead and say, 'Hey, do you have three cookies that would really make my day?' I will stay open till you get there," he promises. "What's the worst thing that's gonna happen? I'm gonna say I just don't have that, but maybe tomorrow." The Bigger Picture As the conversation winds down, it becomes clear that Main Street Bakery represents something larger than artisan bread and chocolate chip cookies. It embodies a philosophy of community, collaboration, and connection—values that Chef Chuck believes are essential to preserving what makes small-town life special. In an era when people increasingly feel disconnected from their food sources and family traditions, Chef Chuck offers a simple remedy: walk through his door, breathe in the aroma of fresh-baked bread, and remember what it felt like when someone who loved you baked with care. That memory, that feeling, that moment of connection—that's what Main Street Bakery serves alongside every loaf, every muffin, every bowl of soup. And perhaps that's the most important recipe of all.

PJ hears from Máire Ní Mhurchú, Chair of the Irish Self Catering Federation, who says people will rather see buildings lie idle than pay huge planning fees and keep track of complex paperwork Hosted on Acast. See acast.com/privacy for more information.

GB2RS News Sunday, the 15th of February 2026   The news headlines: Support the RSGB Contest Committees Learn your freedoms and restrictions in relation to repeaters, gateways and packet radio in March's Tonight@8 Check your club's details are up to date on Club Finder   The RSGB Contest Support Committee, HF Contest Committee and VHF Contest Committee are looking for volunteers who can help organise, support and manage the Society's contesting activities. While applications from experienced contestants are welcome, the committees would also be pleased to hear from radio amateurs who are new to contesting. If you are interested in volunteering, please contact RSGB General Manager, Steve Thomas, M1ACB, in the first instance, via gm.dept@rsgb.org.uk In February 2024, Ofcom made significant changes to the amateur radio licensing conditions, but how has that affected your freedoms and restrictions in relation to repeaters, gateways and packet radio? In the next episode of Tonight@8, two members of the RSGB Emerging Technology Coordination Committee will answer this question for you. Join Steve Morton, F4VTF and John McCullagh, GI4BWM, live on Monday, the 2nd of March, via the RSGB's YouTube Channel or via its special BATC channel. If you have a question on this topic, ensure you watch the webinar live and submit your question via the live chat feature. Find out more by going to rsgb.org/webinars If you are a member of an RSGB-affiliated club or society, the RSGB is encouraging you to check that your organisation's details are up to date on Club Finder. The RSGB Club Finder allows people to search for local amateur radio groups. Those people could want to join your club, find out more about amateur radio before taking their Foundation licence exam, or perhaps need support for British Science Week activities. Updating your listing is easy. Just log in to your club's Membership Services account and go to the ‘UK Club Finder' section. The form includes a section called ‘Meeting details' where you can add helpful information about disabled access, as well as details about both physical and online meetings. The Society will update Club Finder with any new data between 4 pm and 6 pm every Friday. If you wish your latest information to appear before the weekend, please ensure you update your details before 3 pm on Fridays. If you have any questions about the process, please contact membership@rsgb.org.uk Among the many informative and engaging displays at the RSGB National Radio Centre, you'll find information highlighting the contribution to the war effort made by Voluntary Interceptors who were RSGB Members during World War Two. It is this topic that Josephine Saunders explores in her compelling article “Listening for victory” published in “BRITAIN” magazine. The four-page feature looks at the role that radio amateurs played in the War, and how RSGB volunteers now help to bring this history to life at the RSGB National Radio Centre. She also looks at some of the wide-ranging activities on offer at the NRC, such as the ‘Find the spy transmitter' event held last year. Subscribers to the magazine can read the feature on page 63. It can also be read by going to tinyurl.com/NationalRadioCentre Participation from radio amateurs in this year's British Science Week is already looking to exceed last year's. Several clubs and groups are looking to set up skeds, ranging from South Derbyshire and Ashby Woulds Amateur Radio Group to Crowthorne and Wokingham Without NMI Men's Shed. A sked is a prearranged radio contact with another radio operator at a scheduled time and on a particular frequency. Find out more about these opportunities by going to rsgb.org/bsw  and selecting ‘Events happening near you' from the right-hand menu. For those unable to attend the Memorial Service for Dr Julian Gannaway, G3YGF, tomorrow, Monday the 16th of February, the service can be viewed online at watch.obitus.com. The login details are available via the RSGB's Silent Key web page. And finally, a date for your diary. The 14th Scottish Microwave Round Table GMRT will be held on Saturday, the 31st of October 2026, at the Museum of Communication, Burntisland, Fife, Scotland. There will be an optional dinner in the evening at a local hotel. Further updates will be provided on the GMRT website at gmroundtable.org.uk Please send details of all your news and events to radcom@rsgb.org.uk. The deadline for submissions is 10 am on Thursdays before the Sunday broadcast each week.  And now for details of rallies and events Today, the 15th of February, Mid Cheshire Amateur Radio Society's Radioactive Fair is taking place at Nantwich Civic Hall, Cheshire CW5 5DG. The doors are open from 10 am to 3 pm. The event features a bring-and-buy sale, RSGB bookstall and raffle. Catering, parking and disabled facilities are available on site. For more details, visit radioactivefair.co.uk On Sunday, the 1st of March, the Exeter Radio Rally will take place at The Kenn Centre, EX6 7UE. The rally will include a bring-and-buy area, disabled facilities, catering and free car parking. The entry fee is £3. Traders can gain entry from 8 am, and the doors open to the public at 10 am. For more information, email Bill, G7AKJ via billwrench213@btinternet.com Now the Special Event news Milton Keynes Amateur Radio Society will be using the special callsign GB100MKG with Milton Keynes Girlguiding during Thinking Day on the Air weekend. The station will be on the air from 11 am on Saturday, the 21st of February and throughout the day. Operators will be running primarily on the 40, 17 and 15m bands, as well as via the QO-100 satellite, using SSB. FT4 and FT8 contacts will also be possible. Special event station TM23AAW is on the air until the 2nd of March to celebrate the 23rd Antarctic Activity Week. Look for activity on the 40 to 10m bands. QSL via F8DVD or the Bureau. For more information, visit QRZ.com Now the DX news Borut, S53BV is active as S9BV from Sao Tome, AF-023, until Friday, the 20th of February. He is operating using CW and SSB on the 60, 40, 30 and 15m bands. QSL via OQRS only. Walt, W0CP and Mary, K0ZV, are active as V31DJ and V31DK from Placencia in Belize until the 27th of February. They are using CW, FT4, FT8 and SSB. Look for activity on the 160 to 10m bands. QSL via OQRS, Logbook of the World or directly. Now the contest news The CQ World Wide WPX RTTY Contest started at 0000 UTC on Saturday, the 14th and ends at 2359 UTC today, Sunday, the 15th of February. Using RTTY on the 80 to 10m bands, where contests are permitted, the exchange is signal report and serial number. The PACC Contest started at 1200 UTC on Saturday, the 14th and runs until 1200 UTC today, Sunday, the 15th of February. Using CW and SSB on the 160 to 10m bands, where contests are permitted, the exchange is signal report and serial number. PA stations also send their province reference. On Tuesday, the 17th of February, the RSGB 1.3GHz UK Activity Contest runs from 2000 to 2230 UTC. Using all modes on the 23cm band, the exchange is signal report, serial number and locator. On Thursday, the 19th of February, the RSGB 70MHz UK Activity Contest runs from 2000 to 2230UTC. Using all modes on the 4m band, the exchange is signal report, serial number and locator. The ARRL International DX Contest starts at 0000 UTC on Saturday, the 21st and runs until 2359 UTC on Sunday, the 22nd of February. Using CW on the 160 to 10m bands, where contests are permitted, the exchange is signal report and serial number. American stations also send their state, and Canadian stations send their province. The REF Contest starts at 0600 UTC on Saturday, the 21st of February and runs until 1800 UTC on Sunday, the 22nd of February. Using SSB on the 80 to 10m bands, where contests are permitted, the exchange is signal report and serial number. On Sunday, the 22nd of February, the UK Microwave Group EHF Band Contest runs from 0800 to 1700 UTC. Using all modes on 76 to 241GHz frequencies, the exchange is signal report, serial number and locator. Now the radio propagation report, compiled by G0KYA, G3YLA and G4BAO on Thursday, the 12th of February. It has been a good time for HF DX. Settled geomagnetic conditions and a fairly high solar flux index has meant the ionosphere has had time to shine. With the Kp index not exceeding 4.33, and generally being in the ones and twos, coupled with a solar flux index in the 160s, this has meant that the upper HF bands have been humming. This is despite many relatively minor C- and M-class solar flares. DX heard or worked this week includes stations in Vietnam, India, Australia and New Zealand on the 10m band, even with modestly equipped stations. DX being chased includes the KP5/NP3VI Desecheo Island DXpedition near Puerto Rico. This has been difficult, often because they are running low power on their remotely controlled rigs. But UK stations have got through on all bands from 40 to 10m. Due to deteriorating sea conditions, they have delayed equipment recovery until the 3rd of March, so you still have time to work them. The next big DXpedition to look forward to is 3Y0K from Bouvet Island. Due to technical problems with their ship, the operation has now been delayed and will start around the 26th of February. With the path to Bouvet being almost due south from the UK, propagation predictions suggest that the path should be open from around 0730UTC until 1830UTC, up to 10m, with 21MHz being open from around 0800 to 1000UTC and again from 1600 to 1800UTC. Outside of these times, look for a path on the 20, or even 30 or 40m bands, in the evening and night. FT8 will be the most favourable mode, but CW and SSB are possible. However, remember they will be using split frequency operation. Next week, NOAA predicts that the solar flux index will increase to be in the 160 to 180 range. Geomagnetic conditions may start the week settled, with a predicted Kp index of 2, but we may expect more unsettled conditions as the week progresses, with a predicted Kp index of 4 from the 16th to the 21st of February. So, get your HF Dxing in early next week! And now the VHF and up propagation news from G3YLA and G4BAO The weather is often described as blocked when we see long-lasting high pressure, which hangs around for weeks at a time and is a gift for tropo on VHF. However, right next door to a blocked high you will probably find a low-pressure region, which is also blocked for the same reason.  Currently, we are in the middle of a prolonged period of blocked low pressure, hence the rain and absence of tropo. The position of the low varies a bit, of course, so sometimes we will have milder southerly winds with rain and at other times colder northerlies with snow.  We have the full variety in the coming week or so, and that means no tropo for VHF operators, but plenty of rain scatter for the GHz folk. The meteor scatter position hasn't changed since last week's news, so we are once again confined to random activity and, for this, early morning hours are usually best. Aurora alerts continue to trickle through, and as we approach the spring equinox, the chances of auroras improve, but there is a little way to go yet.  Lastly, thoughts of Sporadic-E remain dormant since we are some way short of the typical early season openings of late April and May. As usual, consider checking the propquest.co.uk  graphs occasionally, which have shown minor peaks of the foEs, or critical frequency of the Es layer, in the early evening on some days.  The Moon reached perigee, its closest point to the Earth, on Tuesday, the 10th of February. The Moon is moving toward apogee on Sunday, the 22nd of February, meaning path loss will gradually increase throughout the week as the Moon's distance grows. Cosmic background noise is relatively low during this period, which helps maintain a better signal-to-noise ratio. And that's all from the propagation team this week.

Was kostet eine Hochzeit 2026? In dieser Folge sprechen wir offen über das Hochzeitsbudget 2026 und gehen alle wichtigen Positionen Schritt für Schritt durch. Von Location, Catering und Fotografie über Blumen, Musik und Papeterie bis hin zu versteckten Zusatzkosten. Ihr erfahrt, mit welchen realistischen Preisen ihr rechnen solltet, wo die größten Budgetposten liegen und wie ihr sinnvoll priorisiert.

En el PPP Extra de hoy, nos metemos de lleno en una pregunta que cada vez suena más fuerte: ¿qué sabe doña Ciary… y por qué sigue el silencio? Analizamos el contexto, las omisiones y lo que no se está diciendo, mientras las piezas siguen cayendo donde no conviene.También entramos al debate incómodo: ¿Trump peor que Biden? Sin consignas, sin libreto, con el análisis político crudo que no vas a escuchar en otros lados.En el chit chat, hablamos de qué es lo próximo para Bad Bunny, el momento que vive y cómo se mueve el tablero cultural alrededor de él.-

Friend, Let's welcome Alex Lipin to the podcast.Alex is the Co-Founder and Managing Partner of Hospitality & Culinary Collective, a Miami-based catering and hospitality company that's been raising the bar in the events industry. With over a decade of experience, Alex leads the business side of H&C Collective with a strong focus on operations, client experience, and building systems that actually support creative work.In today's episode, we're talking about branding, marketing, and how H&C Collective has attracted the kind of clients many creatives dream of working with. Alex shares how they approached their brand from the beginning, where their best clients really come from, and the moment he realized the business was starting to click with the right audience.We also dig into what makes H&C Collective stand out in a crowded market and which marketing avenues have truly moved the needle.This conversation is a great reminder that growth doesn't come from doing everything. It comes from being clear, intentional, and consistent with what you're building.I hope this episode encourages you to look at your brand and marketing with a little more clarity and a lot less pressure.__You Can Find More About Alex Lipin Here:H&C Co. WebsiteH&C Co. InstagramSubscribe to The H&C Co. Newsletter__Episode sponsored by Pic Time: https://carolinaguzikphotography.pic-time.com/referral

Celebrate the life and music of Johnny Bush, presented by the Floresville Opry, on Saturday, Feb. 28, at the Floresville Event Center, 600 S.H. 97 West in Floresville. Doors open at 5:30 p.m. The dance will feature Justin Trevino on vocals from 7-11 p.m. A grilled pork steak dinner by Malcher's Catering will be available for a plate and desserts for . There will also be a silent auction and a Arm Stretch drawing. Concessions include beer, wine coolers, and setups. No ice chests will be allowed. Reserved tables are available starting at 0 for a VIP table...Article Link

The African Christian Democratic Party (ACDP) has raised an objection to a compulsory requirement for catering tenders at Khayelitsha Hospital to have halaal certification. The party believes that state institutions should be serving all citizens without favouring or elevating one religious standard above others in a manner that restricts opportunity. Lester Kiewit speaks to Ferlon Christians, Western Cape Leader for the ACDP. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

The Galaxy's Edge rumors are true! The Five Idiots dive into the massive changes officially announced for Star Wars: Galaxy's Edge at both Disneyland and Disney World. Disney is expanding the timeline to incorporate the Original Trilogy!Official Disney Parks Blog Announcement: https://disneyparksblog.com/dlr/star-wars-galaxys-edge-timeline-expands-at-disneyland/The discussion covers the official Disney Parks announcement (7:04) and details which classic characters, such as Darth Vader, Han Solo, and Luke Skywalker, are heading to Batuu (8:09). We also connect these major park changes to the new leadership at Lucasfilm, specifically Dave Filoni (4:20), and analyze why these updates make strong fan and financial sense for the company (10:49). Are you excited for the Original Trilogy characters to arrive? Let us know in the comments!☎️ Leave a question, comment, or show idea on our new FITT Voicemail line: (732) 800-1977Timestamp Chapter List0:00 - Cold Open: The Theme Park Topic0:37 - Welcome & Tonight's Topic: Galaxy's Edge Changes1:17 - How often do the FITT hosts visit Disney Parks?3:16 - The RUMOR: Original Trilogy Characters are Coming4:20 - Could Dave Filoni be influencing the change?7:04 - OFFICIAL CONFIRMATION: Disney Parks Blog Announcement8:09 - Which Original Trilogy Characters Are Arriving?8:40 - Catering to the New vs. Classic Star Wars Fans10:49 - The Economics of Disney Parks: Who is Spending the Money?14:32 - More Official Details: Music and Cantina Band16:28 - Final Thoughts & Outro#GalaxysEdge #DisneyParks #GalaxysEdgeUpdate #StarWarsOriginalTrilogy #DisneyParksNews #disneyparksblog #StarWars #FITT #Disneyland #DisneyWorld #StarWarsToys #DarthVader #HanSolo #LukeSkywalker #DaveFiloni -----------------------

Want to be featured on the next Q&Andy? Send us a video on our socials or email us at askandy@servedmediagroup.com Andy Roddick goes behind the scenes with Nexo Dallas Open Tournament Director Peter Lebedevs to reveal what it really takes to build a tournament from scratch. Andy also shares what he does during the Slams, weighs in on the debate around players wearing yellow, and explains how Carlos Alcaraz's creativity mirrors Steph Curry's impact.

They aren’t trying to be right or tell the truth. How is “turning the temperature down” working? Why would these billionaires who made their fortunes under capitalism, fund communism? Catering to the dregs of society to stay in power. Folding under The Left’s propaganda. Follow The Jesse Kelly Show on YouTube: https://www.youtube.com/@TheJesseKellyShowSee omnystudio.com/listener for privacy information.

#116.What began as a plan for a casual Quickfire catch-up evolved into one of the most poignant conversations on the show. Josh sits down with his friend and former colleague Dan Jackson, and while they touch on the mechanics of the restaurant industry, the heart of this episode lies in a tribute to Dan's late wife, Stephanie Jackson. Stephanie was a beloved figure in the hospitality world whose passing left a profound impact on everyone who knew her.Dan opens up about the reality of navigating the pandemic while facing a life-altering family tragedy. He shares the story of leaving New York City for Chapel Hill, the challenges of single parenthood to three children, and the fog of grief that follows the loss of a partner. The conversation explores how he found his footing again, transitioning from the corporate structure of Union Square Hospitality Group to becoming a chef-partner at Osteria Georgi and preparing to launch his second concept, Geo's Tavern.Toward the end, the two shift gears into the originally planned rapid-fire questions. They geek out over kitchen tools, discuss the realities of scaling a restaurant brand, debate the best ways to utilize broccoli stems to reduce waste, and break down exactly how Dan makes a grilled cheese sandwich for his kids. This is an episode about the resilience of the human spirit, the community of the hospitality industry, and moving forward without forgetting the past.Links and resources

ANDREA ROMAN, DIRECTOR OF SALES OF FIREMAN HOSPITALITY GROUP. Fireman Hospitality Group has been the host of TWO Broadcast for Broadways at Brooklyn Deli and Bond 45 (where we've welcomed Fireman Hospitality Group CEO, Ben Grossman). Andrea will be speaking about the four restaurants (Bond 45, Trattoria dell'Arte, Redeye Grill and Paris Bar) participating in NYC Restaurant Week. Menus are attached for all participating restaurants Bond 45- 221 West 46th St (between 7th and 8th Avenues) LUNCH Trattoria dell'Arte- 900 7th Ave (at West 57th Street) DINNER Red Eye Grill- 890 7th Ave (at West 57th Street) LUNCH AND DINNER Paris Bar & Le Jardin Rooftop- 120 West 57th Street (between 6th and 7th Avenues) LUNCH AND DINNER WEBSITES FOR FIREMAN HOSPITALITY GROUP: https://www.thefiremangroup.com www.cafefiorello.com www.bond45ny.com www.brooklyndiner.com www.brooklyndelicatessen.com www.redeyegrill.com www.trattoriadellarte.com www.parisbarnyc.com WEBSITE FOR NYC TOURISM: www.nyctourism.com ABOUT ANDREA: Andrea Roman is Director of Sales of Fireman Hospitality Group. She is a sales, Catering and Marketing professional with 30 years of experience creating, selling, marketing and managing all aspects of corporate, social events and partnerships at a range of venues from ultra-high end to broad theme appeal. She has been Director of Sales since 2012 (previously working for FHG as sales manager from 1995-1997) and helps manage the iconic restaurant group operating restaurants in NYC including Trattoria Dell'Arte, The Redeye Grill, Bond 45, Café Fiorello, Brooklyn Deli, Paris Bar and Brooklyn Diner on 43rd and 57th Streets. She grew banquet sales by more than $1,000,000 in her first year and is responsible for securing high profile events including the opening night of Late Show with Stephen Colbert; A Night on Broadway with Mel Brooks; A Night on Broadway with Barry Manilow; Broadway Investor Events, Preshow Events, TONY events and Closing Parties; Holiday parties for Broadway shows including Hamilton and Dear Evan Hansen. Andrea is in charge of maintaining relationships with surrounding Cultural institutions including Carnegie Hall, Lincoln Center, Broadway and Off-Broadway Theaters, as well as broadening existing partnership with The Actors Fund, Broadway Briefing, Pulsd, NYC & Company, City GuIde NY and NY Sightseeing Pass. This included creating initiatives during the pandemic to assist the restaurant, Broadway, and tourism industries. She is a proud member of the Broadway Association and a graduate of Northeastern University.

You are the reason that they are in demand. You know that. They forget that or they don't care. If you weren't there at all where would they be? 

When the Betazed president alphas Admiral Keeps-Sending-You-Dave-Ramsey-and-Tony-Robbins-Videos during negotiations to potentially rejoin the Federation, it becomes clear he may not be there to negotiate in earnest. But after the president's daughter takes a liking to a Caleb, he may be able to save the negotiations as long as he doesn't goo everywhere first. Which dead actor is living on? How was BART rebranded? Which cadet is jacked like a WWE superstar? It's the episode that forgot everyone's name.Support the production of Greatest TrekGet a thing at podshop.biz!Sign up for our mailing list!Greatest Trek is produced by Wynde PriddySocial media is managed by Rob Adler and Bill TilleyMusic by Adam RaguseaFriends of DeSoto for: Labor | Democracy | JusticeDiscuss the show using the hashtag #GreatestTrek and find us on social media:YouTube | Facebook | X | Instagram | TikTok | Mastodon | Bluesky | ThreadsAnd check out these online communities run by FODs: Reddit | USS Hood Discord | Facebook group | Wikia | FriendsOfDeSoto.social Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

An all-new season of the Paper Trails podcast is here! In the first episode of Season 1, Nick Kalogeromitros sits down with Chef Darius Johnson, owner of Noelle's Catering. Darius shares his journey from being inspired by his father's cooking at a young age, to joining the military and the lessons it taught him, overcoming adversity, and unveiling his new concept coming to Charlotte: Sage & Citrus 

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Emprender es una carrera de fondo, este episodio está dedicado a una Pilar Bestue, que ha conseguido no solo emprender, sino aguantar, que sin duda es lo mas difícil. En su empeño y en su pasión Pilar ha conseguido la cima de cualquier emprendedor, mantener la empresa abierta en un sector tan competitivo como el...... Leer más →

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In this episode of the ArmaniTalks Show, I share how to balance your main hustle and side grind, and how to maintain a social life without losing your edge. Learn to navigate high-friction environments, whether you're handling a "roasting" from the group or tactfully disagreeing with authority. I also share my thoughts on the philosophy of money, avoiding the cheap mindset, and why communication is the ultimate form of holistic intelligence. 0:00 Intro 0:30 Main hustle vs side hustle 4:45 Work life vs Social life 8:56 Dealing with Tough Personalities 11:40 What to do when everyone roasts you 17:10 When one person keeps roasting you 21:20 How to Disagree with Authority 24:31 Signs of a Weak Manager 26:31 Lessons from Going to a Wedding Recently 34:02 Never Act like a Big Shot in Front of Guests 35:00 Cooking vs Catering 40:45:The Art of Spending 44:00 The New Generation of Cheap People 48:50 How People Become Cheap 51:30 How to Un-cheap Yourself 56:30 Communication Skills is Holistic Intelligence 58:30 Outro CONQUER SHYNESS

PREVIEW FOR LATER TONIGHT: Gregory Copley explains that relentless media coverage of Royal Family troubles acts as an enduring institution catering to public appetites for scandal, particularly regarding "spares" like Prince Andrewand Prince Harry. He notes that younger siblings often lack purpose, leading to entitlement and conflict seen throughout monarchical history.COTSWOLDS

Hour Three of TexAgs Live — the final hour opens with Billy Liucci joining the show on the Buppy's Catering & Bartending Hotline. Head Texas A&M Volleyball Coach Jamie Morrison joins the show inside the Rollo Insurance Studio to talk all things Aggie Volleyball. 

It's the GO Hour with Olin Buchanan, and ProFootballTalk.com's Charean Williams joins us on the Buppy's Catering & Bartending Hotline. 

It's the second hour of TexAgs Live! Former Texas A&M Women's Basketball Player Katy Lee joins the show on the Buppy's Catering & Bartending Hotline to talk Aggie Women's Basketball. Recruiting Country kicks things off as Jason Howell joins us inside the Rollo Insurance Studio to shift our attention to the Aggie football recruiting scene. 

Israel Jiles reflects on his evolution from managing elite, high-volume establishments like Catch NYC and partnering with Montclair Hospitality Group (Ani Ramen) to founding his passion project, Po Boy Riche. The episode captures the pivotal moment around the one-hour mark where Jiles discusses the decision to leave the security of established hospitality groups to build something deeply personal.The discussion centers on the "uncompromising pursuit of authenticity"—from shipping legendary Leidenheimer bread directly from New Orleans to ensuring his beignets rival those of Café Du Monde. Jiles explains that Po Boy Riche isn't just a restaurant; it's a cultural bridge. He shares insights on the grit required to launch in the competitive Jersey City market, the importance of operational excellence learned in the "big leagues" of NYC dining, and his philosophy on community-centric business, exemplified by the restaurant's "Artist Wall."10 Takeaways The Power of Provenance: Authenticity isn't a buzzword, it's a logistics challenge. Jiles emphasizes that using authentic New Orleans French bread is non-negotiable for the brand's integrity. The Pivot to Purpose: Transitioning from high-end "trendy" dining to casual soul food requires a shift from selling status to selling comfort and heritage. Operational Rigor: His experience at Catch NYC provided the blueprint for scaling and maintaining consistency, even in a cozy 20-seat neighborhood spot. Strategic Partnerships: The collaboration with Chef Darrell Raymond (with 25+ years of experience) shows that even a "simple" sandwich shop benefits from high-caliber culinary leadership. Catering to Modern Palates: While rooted in tradition, Jiles highlights the necessity of inclusivity, offering vegan and gluten-free options like BBQ mushroom po' boys. Cultural Stewardship: He views his role as an ambassador of New Orleans culture, ensuring that the "debris-style" fries and chicory coffee are educational moments for customers. The "Leap of Faith": Around the 83-minute mark, Jiles addresses the psychological weight of leaving a successful corporate partnership to start from scratch. Community as Interior Design: By featuring local photographers on the "Artist Wall," the restaurant becomes a living gallery that belongs to the neighborhood. Marketing Through Tradition: Using "Big Game" catering and weekend brunches (like Hummingbird French Toast) creates multiple "entry points" for different customer demographics. The Mastery of Simplicity: The episode concludes that doing a few things perfectly (the po' boy, the beignet, the gumbo) is more impactful than an overextended menu.

Ep. 170 - Nathalie Velasquez, owner of Nathalie & Co. Dancewear, Swimwear and Activewear, talks about her commitment to the performing arts community

On this episode of HALO Talks, host Pete Moore welcomes industry veteran Steve Roderick, the man behind Bozeman, Montana's Ridge Athletic. Steve began his career in the HALO sector serendipitously—thanks to a chance encounter in a Wyoming bar—Roderick talks about how his love for athletics fueled his vision to elevate community health and wellness. From building the Ridge from the ground up to navigating the constantly evolving landscape of Bozeman, he reflects on the importance of creating a multi-generational, welcoming environment, his strategies for growth, and the value of relationships—both inside the club and across the industry. Whether you're an entrepreneur, an operator, or a passionate member of the HALO sector, Steve's story is packed with insights on building culture, driving community impact, and staying ahead through collaboration. When it comes to the secret of building out a great team Roderick jokes, "If you're gonna run a business, the thing you need to do is hire people smarter than you. And I said, 'Well, that's gonna be easy!'" Key themes discussed Origins and evolution of Ridge Athletic. Strategic location and real estate development. Building brand equity and community presence. Facility design and member demo. Growth of Bozeman and regional opportunities. Creating strong company culture and staff retention. Importance of networking and industry learning. A Few Key Takeaways:  1.Building from the Ground Up and Taking Risks: Roderick got his (very) unexpected start in the fitness club business when he was literally handed the keys to a 30,000 square foot facility in Wyoming that was going out of business. He didn't know much about running a gym but dove in, learned quickly, and eventually built his own fitness center from scratch in Bozeman. 2. The Importance of Location and Vision: When developing Ridge Athletic, Steve  chose a piece of land on the outskirts of Bozeman, trusting that the community would eventually grow around the facility. Over time, his vision proved spot-on, with Bozeman's expansion making The Ridge a hub of activity and fitness in the center of town. 3. Community and Brand Equity: Maintaining both a main facility and a satellite downtown location allowed The Ridge to reach diverse demographics and reinforce its presence. Steve recognized the value of building relationships in the business district while also expanding with a larger, flagship facility. 4. Creating a Welcoming Culture for Staff and Members: A key to The Ridge's success is the positive, team-driven culture Steve built for both employees and members. He focuses on hiring people who are passionate and smarter than himself, fostering an environment where staff feel respected and motivated, which translates to a better experience for members. 5. Catering to All Ages and Building for the Future: The Ridge is intentionally inclusive, offering programs and spaces for everyone—from children to seniors. He emphasizes that creating meaningful programming for kids encourages family memberships and helps foster lifelong fitness habits. He also stresses the need for continued professional growth and industry connection, citing the value of mastermind groups like REX Roundtable. Resources:  Steve Roderick: https://www.linkedin.com/in/steve-roderick-735133b3  Ridge Athletic Club: https://ridgeathletic.com/  REX Roundtables: https://www.rexroundtables.com  Integrity Square: https://www.integritysq.com Prospect Wizard: https://www.theprospectwizard.com Promotion Vault: https://www.promotionvault.com HigherDose: https://www.higherdose.com

It's GO Hour with Olin Buchanan and David Nuño! To kick things off, OB and Nuño recap a huge night for the No. 3 Texas A&M volleyball team after sweeping No. 1 Pitt in the NCAA Women's Volleyball National Semifinal. Then, OB and Nuño lay out the three key things they want to see from both Aggie Football and Aggie Volleyball moving forward. OB's Matchups of the Week (Texas A&M vs. Miami): Aggie QB Marcel Reed vs. the Miami secondary A&M offensive tackles vs. Miami defensive ends Aggie running backs vs. Miami linebackers A&M DE Cashius Howell vs. Miami OT Markel Bell Aggie cornerbacks vs. Miami WR Malachi Toney Later, TexAgs Content Specialist Kay Naegeli joins the show on the Buppy's Catering & Bartending Hotline to talk all things Aggie Volleyball — breaking down the sweep of Pitt, the Aggies punching their ticket to Sunday's NCAA National Championship matchup against Kentucky, and the impact of head coach Jamie Morrison. 

It's hour two of TexAgs Live! SEC Mike joins the show on the Buppy's Catering & Bartending Hotline to share his thoughts ahead of Texas A&M vs. Miami, key matchups between the Hurricanes and the Aggies, Le'Veon Moss potentially returning after missing more than six weeks with an injury, Carson Beck, and thoughts on if Kalen DeBoer could potentially be leaving Alabama to Michigan. Then, gives his thoughts on No. 9 Alabama at No. 8 Oklahoma and predicting the final score, and thoughts on the CFP expanding to a 16 team playoff. Later, Billy Liucci of TexAgs joins the show from inside the Rollo Insurance Studio to talk Aggie Volleyball — recapping Texas A&M's sweep of Pitt and previewing the Aggies as they prepare to play for the NCAA National Championship. 

Czabe enjoys a Power Lunch at the Palm in Tysons Corner, VA with "Mr. X" and Steve Buckhantz. Sadly neither one of them saw the absurd sequence of kid glove calls Bron got at the end of the Suns/Lakers game. And he still should have been suspended for pushing a ref. But hey, the league has been co-opted by LeBron and his minions. Also Josh Hart gooses Jalen Brunson. Fair play on a funny prank, or out of bounds humor? What does Buckhantz do while sitting on the beach? Two minute warning, or two minute timeout? Replay still really sucks. Why the weather person always asks a question before tossing to break. MORE.....Our Sponsors:* Check out Aura Frames and use my code CZABE for a great deal: https://auraframes.com* Check out CBDfx and use my code CZABE for a great deal: https://cbdfx.com* Check out FRE and use my code LISTEN20 for a great deal: https://frepouch.com* Check out Hims: https://hims.com/CZABE* Check out Indeed: https://indeed.com/CZABE* Check out Infinite Epigenetics: https://infiniteepigenetics.com/CZABEAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Former Texas A&M Wide Receiver Ryan Swope joins the show inside the Rollo Insurance Studio to share his thoughts ahead of the Aggies vs. Hurricanes matchup, Mike Elko, Carson Beck, and the Aggie receivers vs. Miami receivers matchup. FOX Sports Radio Host Aaron Torres joins the show on the Buppy's Catering & Bartending Hotline to talk Texas A&M vs. Miami in the first-round CFP matchup, highlighting the key battles between the Aggies and Hurricanes and the variables that could swing the game in either direction.  

It's the second hour of TexAgs Live! Houston Texans Sideline Reporter John Harris joins the show on the Buppy's Catering & Bartending Hotline to share his thoughts ahead of Texas A&M vs. Miami, Carson Beck, Cashius Howell, and how the Houston Texans have been playing. Former Texas A&M Tight End Max Wright joins the show on the Buppy's Catering & Bartending Hotline to talk all things Aggie Football — the Aggies taking on the Hurricanes, key matchups, and the Aggie receivers, including Ashton Bethel-Roman, Mario Craver, and KC Concepcion. Miami Insider Alex Donno joins the show on the Buppy's Catering & Bartending Hotline to talk all things Miami vs. Texas A&M — including Carson Beck, key matchups between the Hurricanes and the Aggies, the Aggies hosting the first round and the 12th Man's impact on the atmosphere, and KC Concepcion's influence on the Aggies this season. 

It's the third and final hour of TexAgs Live! Recruiting Country kicks things off as Jason Howell joins the show on the Buppy's Catering & Bartending Hotline to share how he's scouting the Texas high school football state championships, the CFB transfer portal, and upcoming 2026 Aggie Football recruits. Then, Peter Burns joins the show on the Buppy's Catering & Bartending Hotline to talk all things SEC — sharing his thoughts ahead of Texas A&M vs. Miami, Carson Beck vs. Marcel Reed, Cashius Howell as a threat to the Miami offense, Le'Veon Moss potentially returning after missing more than six weeks with an injury, Mike Elko vs. Mike McDaniel, and Alabama vs. Oklahoma in the first round of the CFP. 

Hoy venimos con uno de los PPP Extra más cargados del mes. Arrancamos con una nota triste: RIP El Amolao, una figura querida del ambiente cultural que recordamos con cariño y respeto. De ahí pasamos al tema que explotó desde anoche: LUMA SE VAAAAAA. Analizamos qué dice la demanda, si realmente pueden ganar, y el media rollout que arrancó a máxima velocidad. Luego entramos en un tema sabroso: #NoticieroWars. Cambios en WAPA, un nuevo espacio para Normando Valentín, movidas estratégicas detrás del telón y una industria que se está reacomodando en tiempo real. Esto está bueno. Y cerramos con novela premium: Jay se molesta con nosotros. Desde el segmento en PPM hasta la reacción en WKAQ, pasando por mensajes internos dignos de telenovela. Presentado por AeroNet

Fantastic comedian and old friend, Sean Patton is back to talk about his time at Skankfest. His family owns Patton's Catering in New Orleans and their food was showcased at the festival. | Sean can expertly deep-fry a turkey and tells the secrets of not getting burned. | Jay once got dosed with acid by his so-called friends. | Sean knows all the dangers of his hometown of NOLA but still had a harrowing experience with a cab driver who got crazy for no reason. Sean Patton will be performing at @witsendcharleston North Carolina all week! *To hear the full show to go www.siriusxm.com/bonfire to learn more! FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolf Subscribe to SiriusXM Podcasts+ to listen to new episodes of The Bonfire ad-free and a whole week early.  Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jeff Bliss reports that the Formula 1 race on the Las Vegas city circuit is attracting major spectacle and high-end tourism, though the city is also attempting recovery by catering to lower-income demographics, evidenced by positive activity at the Excalibur Casino, while facing major competition from a new Indian casino near Bakersfield, California, operated by the Tahone tribe and twice the size of Caesars Palace. In California, Governor Gavin Newsom's former chief of staff, Dana Williamson, and four others were indicted on 23 counts of fraud. Additionally, an investigation into the Palisades fire revealed that state workers ordered the LA Fire Department to back off a previously burned area that rekindled, allegedly to protect endangered plants.