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6 episodes with Chelsea Market
2 episodes with Chelsea Market
2 episodes with Chelsea Market
2 episodes with Chelsea Market
3 episodes with Chelsea Market
2 episodes with Chelsea Market
2 episodes with Chelsea Market
2 episodes with Chelsea Market
Driven by her passion for food and travel, Rachel Simons traded her corporate law career for an entrepreneurial adventure, cofounding Seed + Mill, New York's first store devoted entirely to sesame products. Located in the iconic Chelsea Market, the business quickly captured the hearts of locals and tourists alike, evolving into a nationally celebrated brand. Today on the show, we speak with Rachel about her growing business and her terrific new cookbook, Sesame: Global Recipes + Stories of an Ancient Seed.Also on the show, Aliza chats with fashion writer Emilia Petrarcha about the rise of the resSTOREaunt, aka restaurants attached to luxury brands in NYC and beyond.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE:Would you eat at a reSTOREant? [Shop Rat]Give Printemps un Moment [The Cut]Seed + Mill Halva [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
This week's guest is the CEO and co-founder of Seed + Mill, Rachel Simons. Seed + Mill is a women-owned artisan food brand focusing on food products derived from sesame seed, like tahini and halva.We talk about Rachel's evolution from corporate lawyer to food entrepreneur, the nuances of running an online business that also has a physical location in Chelsea Market, and her upcoming book launch, and why it means so much to her.Seed+MillSesame: Global Recipes and Stories of an Ancient Seed
Nove metri sopra le strade frenetiche di Manhattan corre uno dei parchi più innovativi al mondo. In questo episodio, vi porto alla scoperta della High Line, l'ex ferrovia sopraelevata che è diventata un sorprendente giardino urbano e ha ridisegnato il volto del West Side.Vi racconterò la sua storia incredibile: da "Avenue della Morte" a ferrovia sopraelevata, dall'abbandono a gioiello verde grazie alla visione di due residenti del quartiere senza alcuna esperienza urbanistica.Scoprirete i segreti della sua vegetazione, le curiosità nascoste tra i binari e le storie sorprendenti, come quella della misteriosa "stanza rossa" trovata durante i lavori.Non mancheranno consigli pratici su come visitarla al meglio, a partire dall'ingresso di Gansevoort Street, e vi parlerò del nostro tour Downtown Manhattan che include questo splendido parco insieme a Meatpacking District, Chelsea Market, Little Island, West Village e SoHo. Un viaggio all'insegna della rinascita urbana, dove la natura ha conquistato un pezzo di cielo nel cuore di New York.Leggi la mia guida per continuare a scoprire la High Line e New York.
On this edition of Joan Eats, Joan highlights NYC Must See Week, running from January 21 to February 9. The event offers 50% discounts on over 40 top attractions, museums, tours, and performing arts venues in New York City. Discover key sites like MoMA, the Intrepid Museum, and the Empire State Building, along with unique food tours through Chelsea Market and Chinatown. Listeners can purchase tickets online, by phone, or in person using the code MSW25. For more details and booking, visit nyctourism.com/mustseeweek. Learn more about your ad choices. Visit megaphone.fm/adchoices
On this edition of Ask Joan, Joan provides recommendations for family-friendly museums to visit during the upcoming holidays. She highlights the Whitney Museum located in the Meatpacking District, emphasizing its free admission times, new policy offering free access for individuals under 25, and tips for reserving tickets. Joan also introduces the must-see exhibit 'The Edges of Ailey,' celebrating Alvin Ailey's life and work through an expansive multimedia display. Additionally, she mentions nearby attractions like the High Line, Little Island, Pier 57, and Chelsea Market. Learn more about your ad choices. Visit megaphone.fm/adchoices
Amadou Ly is the baker-owner of ALF Bakery, a destination for delights like mushroom danishes and laminated baguettes in New York City's Chelsea Market. After 18 years of jobs in restaurants, from dishwasher to pastry chef to chocolatier, he apprenticed under Roger Gural at the iconic Arcade Bakery. Arcade closed, and now he's making some of the most exciting bread and pastries in the city at ALF. In this episode, we talk about the craftsmanship, technique, and passion that guides his work.Also on the show, Aliza and Matt talk about their home bread baking journeys. Does one co-host (hint: Matt) aspire to bake more bread in the coming months, and start a bread practice? Does Aliza have a “bread person” past? They also talk about some great recent bread baking books that can help kick-start this journey. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM AMADOU LY:Meet the West African Baker Reshaping French Pastry [Atlas Obscura]Inside the Menu at the New Spot From an Alum of the Legendary Arcade Bakery [Eater]This Is TASTE 488: There's a Bread Baker Inside All of Us with David Tamarkin [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
It's Shoes for a Cure Charity Shoe Sale week in New York and Sandi and Matt are here to give you all the details you need to make a difference. Our goal is to raise $1M for critical breast cancer research and we need your help to make that happen. Go to shoesforacure.org or join us for the sale at Chelsea Market! Details below: CHELSEA MARKET - 75 9TH AVENUE - NYC WEDNESDAY, OCTOBER 23 • 11 am – 6 pm THURSDAY, OCTOBER 24 • 11 am – 6 pm FRIDAY, OCTOBER 25 • 11 am – 6 pm SATURDAY, OCTOBER 26 • 11 am – 6 pm SUNDAY, OCTOBER 27 • 11 am – 5 pm With special guest: Sandi Mines, Vice President, Corporate Engagement, FDRA Hosted by: Matt Priest
Jenae Thompson is a Content Marketer, Social Media Strategist, and Creative Director with five years of experience working in organic strategy, and in the Social Media and Digital Marketing space, as a Social Media Manager and Coach, Copywriter, Community Manager, Content Creator, Marketer, and Creative Director. Her humble beginnings as an Actor turned Social Media Manager led her to her true calling--coaching fellow business owners on the art of leveraging content. He has had and currently has the pleasure of working with companies and brands spanning various markets and fields across the United States, including Adwizar, PopViewers, Chelsea Market, and more. Her background in theatre and her certification as a Transformation and Life Coach aid her divine assignment, assisting entrepreneurs, public figures, and multi-million dollar companies worldwide. Connect with Jenae
We are joined by our fellow and food journalist Jessica Gingrich, who reported from the Anne Saxelby Legacy Fund annual benefit at Chelsea Market in NYC. We talk about Anne's legacy, the event, and include a lot of attendee commentary. Cover photo credit: Romanchophoto and Mike Vitelli. Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.
Join us on this episode of Postcards from the Kitchen as we sit down with Todd Lefkovic, a seasoned expert in the world of New York City food tours. Broadcasting from the historic Chelsea Hotel, Todd shares his journey from a curious teenager exploring New York's culinary gems to becoming the go-to guru for immersive food tours in the city. Whether you're a local or a visitor, Todd's insights and stories offer a unique perspective on the vibrant food culture of New York, particularly the iconic Greenwich Village.Key Takeaways: • Todd's Early Days: Learn how Todd's fascination with New York City's food scene began as a teenager and how it shaped his future career. • First Culinary Encounters: Todd recounts his first memorable food experiences in Greenwich Village, including his introduction to Turkish street food and New York-style pizza. • Evolution of the Food Tours: Discover how Todd transitioned from informal culinary adventures with friends to creating structured food and culture tours, becoming a pioneer in the field. • Current Tours: Todd shares details about his diverse range of food tours, from Chelsea Market to Chinatown, emphasizing the unique flavors and cultural insights each one offers. • Insider Tips: Todd gives valuable advice on how to choose the best food tours in New York, highlighting the importance of experience, relationships, and attention to detail. • The Importance of Culture: More than just food, Todd's tours weave in history, architecture, and personal stories, making each tour a holistic experience.Notable Quotes: • “New York City was exciting…and at 15, you figure out how to get there without your parents knowing.” • “Our tours are about more than just great pizza; they're about the stories behind the food, the people who make it, and the culture that surrounds it.” • “Experience matters—there's a big difference between a tour company with 25 years under its belt and one that's been around for two years.”Connect with Todd Lefkovic: • Website: foodsofny.com • Tours Offered: Greenwich Village, Chelsea Market, Chinatown, and more!Listener Challenge:If you're visiting New York City soon, try one of Todd's food tours and share your experience with us! We'd love to feature your stories and photos in our next episode.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
In this episode of Postcards from the Kitchen, host Elaine Acker and her travel buddy, Keira, reminisce about their recent trip to New York City, focusing on their exploration of the iconic Chelsea Market. They dive into the rich history of the market, revealing its origins as a Nabisco factory and the birthplace of the Oreo cookie. The conversation weaves through the market's evolution from an industrial hub to a vibrant food hall, now home to a mix of historical architecture and modern businesses like the Food Network.Elaine and Keira share their sensory experiences as they navigate the bustling market, from tasting Japanese-Mexican fusion tacos at Tacoma Taco to indulging in an assortment of American cheeses. They discuss the captivating atmosphere of Chelsea Market, including the unexpected art and architecture that surround visitors at every turn. The episode is peppered with practical tips for future visitors, like arriving early to avoid the crowds and wearing comfortable walking shoes to fully enjoy the market's offerings.The pair's enthusiasm for the market is infectious as they recount their favorite moments, including their fascination with the Alf Bakery and its mesmerizing baking process, their regret over missing out on a unique Cheeto pizza, and their exploration of specialty stores like an Italian grocery with an extensive balsamic vinegar selection. The episode wraps up with a promise of more New York adventures to come, leaving listeners eager for the next culinary journey.Read the blog hereKeynotes: • Chelsea Market history and transformation • Nabisco factory origins and the creation of the Oreo • Japanese-Mexican fusion cuisine • Architectural and artistic elements of Chelsea Market • Alf Bakery and its behind-the-scenes bakery experience • Specialty food stores and unique offerings • Tips for visiting Chelsea MarketKeywords: Chelsea Market, New York City, food hall, Nabisco, Oreo, Japanese-Mexican fusion, Alf Bakery, specialty food, culinary travel, architecture, art, travel tips.Do you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!
Una Pizza Napoletana, a New York si riconferma la migliore pizzeria degli Stati Uniti d'America. Questo il risultato secondo 50 Top Pizza annunciato ieri 25 giugno alle 18 - orario di New York - al West Edge, all'interno del Chelsea Market, durante una seguitissima cerimonia presentata da Scott Wiener e trasmessa in diretta sui canali social del network.Una riconferma importante per Una Pizza Napoletana di Anthony Mangieri, visibilmente emozionato durante la cerimonia, per la terza volta di fila migliore pizzeria negli USA. Al secondo posto Tony's Pizza Napoletana a San Francisco, di Tony Gemignani. Sul terzo gradino del podio Pizzeria Beddia a Philadelphia, di Joe Beddia.
Chelsea Market is a bustling market in New York City with dozens of shops, local art, and delicious food spots. In this article, we'll review the best shops and places to eat in Chelsea Market! Brief History of Chelsea Market Originally constructed in the 1890s Was the home of the National Biscuit Company, aka Nabisco, from the late 1890s until 1956 The Oreo cookie was invented and first produced here Redeveloped in the 1990s and is now owned by Alphabet Inc., the parent company of Google Also includes office spaces on upper levels for companies like Oxygen Network, MLB.com, Google, YouTube, and the Food Network Best Shops at Chelsea Market Artists & Fleas Posman Books Anthropologie Pearl River Mart Heatonist Saxelby Cheesemongers Sarabeth's Bakery Varying pop-up shops and market areas Best Places to Eat at Chelsea Market Los Tacos No. 1 Doughnuttery A Taste of Economy Candy Berlin Currywurst Creamline American Classics The Lobster Place Seafood Hall Takumi Taco La Devozione Sign up for our newsletter; we email once a week with must-see NYC travel tips and articles! https://rebrand.ly/newsletter-bth
Odds are, you'll have a rainy spell while in New York City. This episode breaks down all the best rainy day activities in NYC! It rains roughly 35% of the days each year, historically and the rainiest month on average is June! So, pack water-resistant shoes, a rain jacket, and an umbrella. Best Rainy Day Activities in NYC Finding cheap Broadway tickets, matinees are a great daytime activity Bar hopping Museums Movie theater Covered rooftop Bowling is too expensive and not worth it Markets & food halls like Chelsea Market or Pier 57 Grand Central Terminal New York Public Library Sporting events Concerts Karaoke Shopping Happy exploring, and stay dry!
The SKATCAST Network presents:The Dave and Angus Show #111Today's NYC Adventure:D&A are back in New York City to check out Washington Square Park, the Chelsea Market and Wall Street. Angus wants to know if they sculpted balls on the Wall Street bull. Have an extra d*ck-k*cking day!Visit us for more episodes of SKATCAST and other shows like SKATCAST presents The Dave & Angus Show plus BONUS material at https://www.skatcast.com Watch select shows and shorts on YouTube: bit.ly/34kxCneJoin the conversation on Discord! https://discord.gg/mVFf2brAaFFor all show related questions: info@skatcast.comPlease rate and subscribe on iTunes and elsewhere and follow SKATCAST on social media!! Instagram: @theescriptkeeper Facebook: https://www.facebook.com/scriptkeepersATWanna become a Patron? Click here: https://www.patreon.com/SkatcastSign up through Patreon and you'll get Exclusive Content, Behind The Scenes video, special downloads and more! Prefer to make a donation instead? You can do that through our PayPal: https://paypal.me/skatcastpodcast Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.
Thank you for tuning in to Episode 271 of the Down Cellar Studio Podcast. Full show notes with photos can be found on my website- www.downcellarstudio.com/271 This week's segments included: Off the Needles, Hook or Bobbins On the Needles, Hook or Bobbins From the Armchair Crafty Adventures In my Travels KAL News Events Life in Focus On a Happy Note Quote of the Week Thank you to this episode's sponsor: Stitched by Jessalu Off the Needles, Hook or Bobbins I Love You More Socks Yarn: Malabrigo Arroyo in the Azules colorway (medium denim blue) Needles: US 3(3.25 mm) Pattern: OMG Heel Socks by Megan Williams ($5 knitting pattern available on Ravelry ) Ravelry Project Page For these DK socks, I cast on 48 sts and followed the OMG heel instructions for that stitch count. I worked more ruonds of ribbing than I usually do and used that as the whole leg of the sock, then worked heel, and foot as usual. I included some colorwork in a neon coral DK yarn to say " I love" on the left sock and "you more" on the right sock. When squished up it looks like it says I Love You Mom which is also perfect! On the Needles, Hook or Bobbins Jenny's Blanket Pattern: Modified Sedge Stitch Blanket by Nicole Mansfield ($2 crochet pattern available on Ravelry) Yarn: Big Twist Value Solids in Sky Blue, Teal, Mint, Cyan, Jade Green and Aqua Hook: I (5.5 mm) Ravelry Project Page Progress: nearly done with color 2 of 6. Same as It Ever Was Hat Pattern: Same as It Ever Was by Sarah Jordan ($6 knitting pattern available on Ravelry) Yarn: Knit Picks Felici in the Beatnik colorway Needles: US 2 (2.75 mm) Ravelry Project Page Knit wit designs. Snack shack sponsor. Progress: nearly ready for the decreases. Same as It Ever Was Hat #2 Pattern: Same as It Ever Was by Sarah Jordan ($6 knitting pattern available on Ravelry) Yarn: Kingdom Fleece and Fiberworks. No colorway listed. Needles: US 2 (2.75 mm) Ravelry Project Page Progress: more than half way done. Nimbus Vest Pattern: Nimbus by Berrocco Design Team (free knitting pattern) Yarn: Worsted Weight 100% Wool (from Rhinebeck 2022) held double Needles: US 10 (6.0mm) Ravelry Project Page Notes: I added about 4 inches to the body before the armholes. From the Armchair Then She Was Gone by Lisa Jewel. Bookshop Affiliate Link. Amazon Affiliate Link. The Ruin by Dervla McTiernan. Bookshop Affiliate Link. Amazon Affiliate Link. Note: Some links are listed as Amazon Affiliate Links. If you click those, please know that I am an Amazon Associate and I earn money from qualifying purchases. Crafty Adventures We recently had a crafty sleepover at my parents- Kris, Aila, Megg, Hattie, Millie, Riley (Jeff for a bit), Mom & her long-time friend Lin. Needle felting & Alcohol Inks + Fire on Glass (click here for a related video tutorial if you're curious) Stitched by JessaLu is the home of handmade project bags in a variety of fun, floral, geeky, or pop-culture themed prints. All bags are made by one woman - JessaLu - on an antique Singer sewing machine in her home in Western Massachusetts. JessaLu has been making quality project bags and an assortment of sewn accessories since 2008 and has recently begun to design her own exclusive prints! Check them out at StitchedbyJessalu.com and stay tuned for a special FearLESS Living Fund themed bag coming soon as part of the February Fundraiser for BostonJensMom. In My Travels Mom, Millie and I met up with our friend Ryan at the Farm Fiber Days Event at Wayland Farmers Market at Russells Garden Center. Millie was looking for yarn to knit a hat for her dad. We found it in one of the first booths- Plied Yarns. Always great to see Ann Weaver. We did a full loop and went back to purchase yarn. I bought a handsewn chicken potholder set. The Blue Heron Farm (in Vermont) hosted their table for folks to learn Needle Felting. Millie made Ryan a butterfly like the ones she made for us. Thanks to "Auntie Shelly" at Blue Heron for encouraging Millie. I got some great info from Jim Grant from Good Karma Farm about getting going on my Cricular Sock Machine. Check out their video on How to Knit a Sock on Circular Sock Machine for beginners. We got lunch after at The Local. Then Mom and I went back and I bought a few plants, a watering can & a decorative pumpkin from the clearance section. The next Farm Fiber Days at Wayland Farmer's Market is March 3, 2024. Details can be found on their website. Vogue Knitting Live in New York City Class: A Lace for Everything and Everything in Its Lace with Bristol Ivy In the marketplace, I ran into my friend Sarah in the Cowgirlblues booth where I bought some mini skeins. I was thrilled to run into Petrina, Shameika, Twinset Jan I was so happy to meet Pigskin Sponsor, Terri from At Haynes House Yarns. I bought a mini skein bundle from The Golden Purls. I got a quilted bucket bag from M.A.B.E.L, yarn for hat, earrings & a bracelet with fabric covered beads. Other New York City Notable Moments: Saturday- farmer's market, walked the High Line, visited Chelsea Market, had dinner at Shukette & saw Kimberly Akimbo on Broadway. Sunday- we saw Poor Things at a theater in Lincoln Center and continued our Oscar Nominee movie watch with Past Lives & Anatomy of a Fall (which I didn't enjoy as much as The Replacements which we watched earlier in the weekend) KAL News Pigskin Party '23 #DCSPigskinParty23 Official Rules Find everything you need on my website or in the Start Here Thread in the Ravelry Group Register using this Google Form (you must be Registered to be eligible for prizes) Enter your projects using the Point Tally Form Find the full list of Sponsors in this Google Doc. Coupon Codes are listed in this Google Doc & in this Ravelry Thread Exclusive Items from our Pro Shop Sponsors are listed in this Ravelry Thread Questions- ask them in this Ravelry Thread or email Jen at downcellarstudio @ gmail.com Quarter 4 Challenge: Cable It Up brought to you by our Official Sponsor of the 4th Quarter Lolodidit. Full details can be found in this Google Doc and in this Ravelry Thread. Reminder- the KAL ends on February 12th. Get those projects finished! Update from Commentator: Mary There's lots of strategizing and discussion about what there is and is not time to finish before the end of PSP. Relatedly, there is some discussion about the joys of finishing longstanding WIPs even if those projects don't count for pigskin party. There was also recently some discussion on pros and cons of different approaches to provisional cast ons, including a method where you use a stitch saver instead of scrap yarn (https://www.youtube.com/watch?v=olAZk2tkTus). Finally, there's been some talk of travel plans including the intense decision making process that crafters go through when they are trying to decide what projects to bring on a trip. This has included discussion of pros and cons of checking luggage vs. carrying on and some musings about who decided that packing light is a value we should all aspire to anyway. Kristen recently shared a link to a story about monkeyshine hunting. Its a neat tradition that coincides with lunar new year in Tacoma. https://gritcitymag.com/2020/01/a-little-backstory-on-monkeyshines-in-tacoma/ Here's a highlight from the endzone dance thread: Sandyrlevin completed an amazing sweater with a really detailed octopus on it. She did it all with duplicate stitch! It is truly amazing. https://www.ravelry.com/projects/Sandyrlevin/217-12-amur-maple Events Check out all of the details about our Fiber Community February FearLESS Living Fundraiser including the participating makers. To make a personal donation, you can use this link Please use the option to “Add a Public Comment” to let us know you're part of this Fiber Community Fundraiser. I recommend including your Instagram/Ravelry user name so sponsors doing prize drawings and confirm/find you. More About This Project: February 9th is my mom, Diane Lassonde's, birthday. Diane came up with the idea for the FearLESS Living Fund when she was diagnosed with Stage 4 Lung Cancer in December 2021. Since then, each birthday we celebrate with her is precious and this year, with your help, I want to make her birthday month even MORE special by raising funds for this charity she's created. The FearLESS Living Fund picks up where the Blind Center of Nevada's services leave off, helping their outstanding clients to live more fearlessly in pursuit of their dreams. In 2023, we gave out over $9,000 in scholarships. You can watch a video of the event here. With your help, we can raise even more. I also have some wonderful goodies here that I am going to giveaway. I'll be pulling winners from those who donate via the PayPal page. Be sure to mention you're part of the Fiber Community Fundraiser and list your Instagram or Ravelry Name so I can find you and send you your prize. Life in Focus 2024 Word of the Year- Heart Found a heart mural in NYC Bought a small heart shaped pottery dish to use for stitch markers at a local shop where everything is handcrafted by disabled students at their school. Made a collage of photos (from Walgreens template) from family photo shoot and had it printed 11x14. Now I need to find a place to hang it. Looked at heart jewelry but didn't find any pieces that were "me" so I'm still looking. 24 for 2024 List- updates Get 2 massages beyond the one per month at Massage Envy End the year with more money in the bank than when I started in January. ($51,397- includes CD) Make & assess goals each month of the year Read more books than you did in 2023 (50) Organize a fundraiser for the FearLESS Living Fund (DONE) Come up with better temporary & more permanent storage for memory items. Visit 1 new (to me) museum or historical site Add one new indoor plant to my collection (DONE) Buy/make/work with Dan/Oisin on at least 1 plant stand for the living or dining room Publish at least one new pattern Knit at least 1 finished project with handspun Knit/crochet myself a new sweater Make a Christmas afghan for the living room- in progress Take a class (DONE) Purge at least 20 items from my wardrobe Go skiing Watch at least 5 of the movies on the Jen/Liz movie list 1) Hercules Do something special for our Anniversary in May Do a regular (ideally monthly) review of Dropbox Camera Uploads to delete unnecessary items Buy a new quilt and/or duvet cover for our bed Buy a new blow dryer. Get my car detailed (DONE) Buy new curtains for living room- ordered some to try on 1/19 Try a new local restaurant - Lolita (want one even MORE local) 4 of 24 done in January! On a Happy Note I was chatting with my friend Margarita who is from the Philippines. She mentioned she gets dried mango in bulk from home and sent some over to me! So sweet of her! Movie night with Liz- Hercules. Car Detailing! It literally feels and smells like a new car! Usually 3+ month wait list- but not at this time of year. Mom made it through Round 1 of Chemo- 3 days in a row. My cousin Jenny (also a nurse at the hospital) visited during day 2 and our cousin Joanie took Mom in on day 3 instead of dad. It was great to spend some quality time with them. Seeing Moulin Rouge with Megg at the Boston Opera House (and dinner at Lolita beforehand) Quality time with Laura & my first visit to NYC since before the pandemic... Quote of the Week Energy creates energy. It is by spending myself that I become rich. –SARAH BERNHARDT ------ Thank you for tuning in! Contact Information: Check out the Down Cellar Studio Patreon! Ravelry: BostonJen & Down Cellar Studio Podcast Ravelry Group Instagram: BostonJen1 YouTube: Down Cellar Studio Facebook: https://www.facebook.com/downcellarstudio Sign up for my email newsletter to get the latest on everything happening in the Down Cellar Studio Check out my Down Cellar Studio YouTube Channel Knit Picks Affiliate Link Bookshop Affiliate Link Yarnable Subscription Box Affiliate Link FearLESS Living Fund to benefit the Blind Center of Nevada Music -"Soft Orange Glow" by Josh Woodward. Free download: http://joshwoodward.com/ Note: Some links are listed as Amazon Affiliate Links. If you click those, please know that I am an Amazon Associate and I earn money from qualifying purchases.
Michael Phillips is a Principal and the Chairman and President of Jamestown, a US based global, design-focused real estate investment and management company. He is a member of the firm's Executive Committee. As President, Michael oversees the development and execution of the company's real estate projects globally. During his tenure, Jamestown has grown its portfolio of assets in key markets throughout the US and expanded its investment footprint to South America and Europe, more than tripling the firm's assets under management. Michael is the driving force behind the company's adaptive reuse projects including Chelsea Market in New York City, Ponce City Market in Atlanta, Industry City in Brooklyn, and Ghirardelli Square in San Francisco. He is nationally recognized for his creative leadership and ability to build unique, iconic urban centers. He attended the American University in London.
In 2021, Anne Saxelby, owner of the pioneering Saxelby Cheesemongers, died at the age of 40 due to a heart condition. Her husband, Patrick Martins, founded the Anne Saxelby Legacy Fund in her honor. The Fund raises money to sponsor apprentices to stay on a farm and learn about their farming methods and making cheese in a sustainable way. Martins, who is also the co-owner of Heritage Foods USA, joins us to discuss the upcoming Anne Saxelby Legacy Fund Annual Benefit, happening tomorrow night at Chelsea Market. Tickets can be purchased here.
Hey there travel hackers! Join us today as we share our favorite tips for using points and miles to plan a trip to New York City. New York City holds a special place in our hearts, and through travel hacking we've discovered incredible ways to explore this vibrant city. Getting to New York City is a breeze, thanks to the multitude of airlines that fly there. When it comes to airport hotels, the options at JFK and LaGuardia are worth considering. When it comes to accommodations in New York City, we have a range of recommendations. There is the highly rated and luxurious Park Hyatt New York, known for its spacious rooms and impressive indoor pool. Jess suggests the family-friendly Residence Inn New York Manhattan/Midtown East, which offers complimentary breakfast and spacious rooms with kitchenettes. In terms of activities and places to eat, we highlight a few must-visit places. Los Tacos No. 1 in Chelsea Market is at the top of Alex's list, giving high praise for its delicious and affordable tacos. Taking a stroll along the High Line, a public park built on an elevated historic rail line, is also high on our list for its beautiful views and greenery. The 9/11 Memorial Museum is a moving and well-designed experience, offering a deeper understanding of the tragic events. The Statue Of Liberty, Central Park, and Central Park Zoo are great places for families to explore. Want to know how you can visit the city that never sleeps for nearly free? Hit that play button and find out more of our travel hacking tips on how to make your travel dreams a reality! Links: Free Gifts and Resources To Start Your Travel Hacking Journey: Free Webinar: How to Start Traveling for Nearly Free Best Current Credit Card Offers: Best Rewards Card Offers | Travel Hacking Mom Award Travel Academy: Award Travel Academy Our Website: https://travelhackingmom.com Connect With Us: Newsletter signup: https://travelhackingmom.com/newsletter Instagram: Alex + Pam + Jess | Points & Miles (@travelhackingmom) TikTok: travelhackingmom's Creator Profile Facebook group: Travel Hacking Mom Group | Facebook Links For This Episode: The TWA Hotel Hyatt Regency JFK at Resorts World Hyatt Place Flushing/La Guardia Airport Crowne Plaza JFK Park Hyatt NYC Residence Inn New York Manhattan/Midtown East Hotel Indigo Lower East Side Thompson Central Park Episode Minute By Minute: 00:02 Ready to travel to the Big Apple for nearly free? 02:00 Alex shares her preferred airline options to fly to New York City. 03:15 Pam talks about her preference for United Airlines and their flights to LaGuardia or Newark. 04:07 Jess shares her experience flying various airlines to New York City. 06:20 Discussion about using New York City as a starting point for international travel. 07:00 Review of airport hotels, including the TWA Hotel at JFK 13:30 Transition to Manhattan hotels and discussion of staying at the Park Hyatt New York. 15:25 Alex shares her positive experience at the Park Hyatt New York. 21:40 They discuss the Residence Inn New York Manhattan/Midtown East as a good option for families 23:02 Jess mentions her stay at the Hotel Indigo Lower East Side, and the varying points required for IHG stays in New York. 25:50 They discuss the Hyatt Find Experiences program, specifically for Broadway shows, and the ability to earn Hyatt points by booking through it. 38:14 They express their love for hotel hopping and mention the desire to try different hotels in New York City. 39:08 They conclude the episode by discussing their plans for future stays in New York City.
On today's episode, I sit down with Michael Phillips, a Principal and the President of Jamestown, a global, design-focused real estate investment and management firm with a 40-year track record. During his tenure as President, Jamestown has grown its portfolio of assets in key markets throughout the US and expanded its investment footprint to South America and Europe, more than tripling the firm's assets under management. Michael is the driving force behind the company's adaptive reuse projects including Chelsea Market in New York City, Ponce City Market in Atlanta, Industry City in Brooklyn, and Ghirardelli Square in San Francisco. In our conversation, we talked about making real estate more accessible and interactive, reinforcing the human connection to a physical place, why Jamestown decided to invest in timberlands more than a decade ago. Let's get into it.Links:JamestownMichael on LinkedInPopular Jamestown PropertiesTimberland FundChatGPTLearn more about Juniper SquareConnect with Brandon Sedloff on LinkedIn: https://www.linkedin.com/in/bsedloff/Timestamps(00:01:20) Michael's Career and Jamestown(00:03:20) What is the built environment?(00:06:00) Jamestown's incredible projects(00:10:34) How do you identify what you will spend your time on?(00:15:46) How are you thinking about the future of the office asset?(00:19:48) What happens to all of these buildings that never come back online?(00:25:13) How do the next 3 years look when it comes to the balance of power between employees and employers?(00:29:28) What trends are you seeing come to the forefront in your portfolio?(00:34:23) Jamestown's Timber project(00:41:33) What's your take on folks avoiding ESG due to its impact on returns?(00:43:53) The Metaverse, Web3.0 and its impact on real estate(00:50:21) The Digital Twin(00:51:35) How will AI change the landscape of this industry?(00:53:40) What advice would you give to folks looking to innovate the way Jamestown is?
In this week's episode, I do a feature on New York City and Brooklyn. I feature Shmone Restaurant in West Village of New York City. I feature Uncle Lou for Cantonese in New York City's Chinatown. I feature Barney Greengrass for Jewish deli food along with Michaeli Bakery for Jewish baking. I feature Ichuran Ramen in the theatre district. I talk about some cafes I visited in New York including Ole & Steen bakery, Cultured Espresso, Blue Bottle, Bank Street and Devocion. I talk about pizza in Brooklyn and having slices at L'industrie Pizzeria. I feature Kubeh Restaurant for Middle Eastern cuisine. I talk about a couple of food halls, Chelsea Market and The Hugh and eating at Miznon and Teranga.
On this episode of Stranger Than podcast, Joanna and Nate talk about licking toads, coors light pile-up, Dyatlov Pass update, Chelsea Market, and Sugar Free gummy bears. Enjoy! Stranger Than podcast is a part of the Age of Radio podcast syndicate. Check them out at ageofradio.org Stranger Than podcast logo art by Catthulu Art. Take a look at more pieces at https://www.facebook.com/CatThuluArt/ Stranger Than banner art by the very talented Anna Episode artwork and research assistance by Sarah Stone If you enjoy Stranger Than podcast please consider becoming a patron: https://www.Patreon.com/strangerthanpodcast Do you like Stranger Than podcast? Let us know! Check out our facebook page, facebook.com/strangerthanpodcast, our twitter @_StrangerThan, our Instagram @StrangerThanpodcast, or email us at StrangerThanPodcast@gmail.com. Join our Facebook group, The Strange Space We are now also available on Spotify! Just type Stranger Than podcast into the search field STRANGER THAN PODCAST HAS MERCH!!! THAT'S RIGHT! Check it out at https://www.teepublic.com/user/strangerthanpodcast CHECK OUT OUR SHOW PAGE TOO! Sources https://nypost.com/2022/11/17/inside-the-weird-secret-history-of-chelsea-market/ https://www.npr.org/2022/11/06/1134615997/the-national-park-service-wants-humans-to-stop-licking-this-toad https://www.npr.org/2022/09/22/1124451096/florida-coors-light-beer-cans-highway-crash Learn more about your ad choices. Visit megaphone.fm/adchoices
Introduction Randy Baruh is a real estate agent in New York City with over 22 years of experience. He enjoys a proven record of sales success and lasting relationships with the people he has helped over the course of his career. Whether they are looking to buy, sell, rent, or invest Randy's attention to detail and dedication to his client's needs have enabled him to consistently exceed their expectations. Randy enjoys exploring NYC restaurants, museums, and parks with his family, and is a member of Corcoran Cares, and the Real Estate Board of New York. Get In Touch With Our Guest, Randy Baruh If you'd like to get in touch with our guest today, click on the link below and I will send you a warm introduction: Get In Touch With Our Podcast Guest Today Find The Perfect Real Estate Agent Near You If you'd like to find a great real estate agent near you, just go to this link: Real Estate Agent Near Me Podcast Sponsors Find an Agent with HomeFlow: The key to having a calm and successful home buying experience starts with having the best real estate agent. This is why you need to interview a few. To get the process started just go to Tryhomeflow.com Dovly: 10 million of Americans have errors in their credit reports that lower their credit score. To fix those error try Dovly.com MyFico: 90% of top lenders use FICO® Scores—do you know yours? Check your FICO Score at MyFico.com The Smart Home Buyer Calculator: Use our 4-in-1 super-smart calculator to make sure you know your numbers before buying your first home. Get it now at The Smart Home Buyer Calculator Rate The Podcast Click on this link to Rate and Review "The First Time Home Buyer Podcast" on iTunes. You can also subscribe to the podcast there. I will really appreciate it, thanks so much in advance! Listen To A Podcast Guest In Your Area If you'd like to find podcast guests for your specific location or profession just click on the link below to search for them: Podcast Guest Search Awesome Resources For First-Time Home Buyers If you'd like to access other great resources for first-time home buyers just click on this link: First-Time Home Buyer Resources Let's Talk I'd love to talk to podcast listeners and get to know you all better! I can also help you answer any questions you have about buying your first home! So if you'd like to talk about that let's jump a quick call! Just schedule a time that works for you here: Schedule A Call With Laura Moreno Feedback I love receiving feedback so please, if you'd like to tell me how you'd improve the podcast, send me an email or schedule a call with me for that works for you here: Schedule A Call With Laura Moreno Share The Love If you know someone looking to buy their first home and you think this information would help them, just share it with them. They will really appreciate it. Subscribe To The Podcast Apple | Google | Spotify | Stitcher | iHeart Connect On Social Media YouTube | Instagram | Facebook | Twitter | LinkedIn Do you want to start your own podcast? Then enroll in The Free Podcast Course today, which is the course that I followed to create this podcast! Transcript (Automatically generated, sorry for the typos!
Megan and Michelle recount their epic trip with Justine to NYC with tales of erotic carnivals, coked out karaoke, comedians, late night eats, filming music videos, table limits, and All Beef Patty.Want to support Prosecco Theory?Check out our merch, available on teepublic.com!Follow/Subscribe wherever you listen!Rate, review, and tell your friends!Follow us on Instagram, Twitter, and Facebook!****************Ever thought about starting your own podcast? From day one, Buzzsprout gave us all the tools we needed get Prosecco Theory off the ground. What are you waiting for? Follow this link to get started. Cheers!!
Summary: In the eighth episode of Season 10 of the Propcast, host Louisa Dickins is joined by Sonu Panda, the CEO of Prescriptive Data and Becca Rushin, the Director of ESG at Jamestown. Becca and Sonu discuss challenges in the industry including the impact of the current geopolitical climate and whether this will slow down the journey to net zero. Becca and Sonu share their career journeys to ESG and technology. In this episode you'll hear Sonu explain more about script data and how it improves sustainability in buildings. Becca talks about Jamestown's sustainability and social responsibility initiatives and shares information on their green program and charitable foundation. The key takeaway from this episode is that people want to work in healthy buildings and environments, however, achieving carbon neutrality through offsets is not enough. Instead, true science based approaches are what's needed to tackle the bigger issue of climate change. Resources: LMRE Global Recruitment and Search Consultancy LMRE YouTube Interviews Cradle to Cradle by William McDonough and Michael Braungart The Ecology of Commerce by Paul Hawken The RHINO Principle, Paul Johnson Companies Mentioned: Rudin Management Carbon Lighthouse Measurabl Deepki Boston Properties The James Beard Foundation Shout Outs: John Gilbert, COO of Rudin Management Ben Myers, Vice President of Boston Properties Key Insights From This Episode: So much of what we do is a function of the deep thoughts that our customers have and the feedback that we receive. - Sonu I think the holy grail for a tech company is to find some sort of portfolio deployment that works for every single asset, everyone wants that package deal. - Becca I see a more widespread recognition that climate change is real, that achieving carbon neutrality through offsets is not enough, and that true science based approaches are what's called for - Sonu One thing that is really important about our portfolio is that it is very diverse, we don't own glass office towers, we have a lot of special snowflakes. - Becca People want to work in healthy buildings and environments, these are the things that people are paying attention to, it's the new employee value proposition. - Louisa About Our Guests: Sonu Panda: Sonu Panda is the CEO of Prescriptive Data, a privately-held SaaS company focused on the intersection of the Internet of Things, big data, and machine learning as applied to built environments of all types. Sonu develops and executes Prescriptive Data's business and technology strategy, and oversees all functions within the company, including sales, business development, marketing, customer onboarding and success, engineering, talent management, finance and administrative operations. Prior to Prescriptive Data, Panda most recently served as the co-founder and COO of H.Bloom, a B2B marketplace company, where he developed the company's operational model, established both product/technology development and process engineering efforts and managed day-to-day business operations. Becca Rushin: Becca Rushin the Director of ESG at Jamestown. She leads environmental, social and governance (ESG) initiatives through the Jamestown Green program and the Jamestown Charitable Foundation. Prior to joining Jamestown in 2012, Ms Rushin worked as a local government consultant for Clark Patterson Lee, where she served as Community Development Coordinator and Sustainability Commission Staff Liaison for the City of Dunwoody. She is a Certified Energy Manager (CEM) and holds a LEED AP O+M credential. Ms Rushin is an active volunteer with the Urban Land Institute, the US Green Building Council, and Community Farmers Markets. She holds a Bachelor of Arts in Spanish and Environmental Policy from Sewanee: the University of the South and a Master of Science in Sustainable Development: Environmental Policy and Management from Utrecht University. About Jamestown: Jamestown is a global, design-focused real estate investment and management firm with a 38-year track record and mission to create places that inspire. Since its founding in 1983, Jamestown has executed transactions in excess of $35 billion. As of June 30, 2022, Jamestown has assets under management of $13.1 billion and a portfolio spanning key markets throughout the U.S., Latin America, and Europe. Jamestown employs more than 400 people worldwide with headquarters in Atlanta and Cologne, and offices in Amsterdam, Bogotá, Boston, London, Los Angeles, Madrid, Milan, New York, San Francisco, and Washington. Current and previous projects include One Times Square and Chelsea Market in New York, Industry City in Brooklyn, Ponce City Market in Atlanta, Ghirardelli Square in San Francisco, the Innovation and Design Building in Boston, and Groot Handelsgebouw in Rotterdam. For more information, visit www.jamestownLP.com. About Prescriptive Data: Prescriptive Data is the creator of Nantum OS, an award-winning platform optimising building's operational performance while saving energy, reducing carbon emissions, and lowering costs without sacrificing occupant health or comfort. Combining historical data with predictive analysis and real-time occupancy, Nantum OS enables buildings to hit their ESG goals.https://twitter.com/prescriptivedat https://www.facebook.com/prescriptivedata About Our Host Louisa Dickins Louisa is the co-founder of LMRE, which has rapidly become the market leading global PropTech recruitment platform and search consultancy with operations across North America, United Kingdom, Europe and Asia-Pacific. To promote the industry she is so passionate about, Louisa set up the Global podcast ‘The Propcast' where she hosts and invites guests from the built environment space to join her in conversation about innovation. About LMRE LMRE is globally recognised for leading the way in Real Estate Tech & Innovation talent management. From the outset our vision was to become a global provider of the very best strategic talent to the most innovative organisations in PropTech, ConTech, Smart Buildings, ESG, Sustainability and Strategic Consulting. At LMRE we are fully committed at all times to exceed the expectations of our candidates and clients by providing the very best advice and by unlocking exclusive opportunities across our global network in the UK, Europe, North America and Asia-Pacific. Timestamps: [2:43] Becca: How did you get to become in the ESG space at Jamestown and how do you know Sonu? I learnt about sustainability whilst I was studying environmental policy, from there I decided to go to the Netherlands to study sustainable development. Over the last ten years I have focused on putting systems into place that have evolved from the benchmarking of monthly utility performance to more robust energy management platforms. I first heard about Prescriptive Data through a friend of mine that worked there. I then sat on a panel with Sonu and listened to John Gilbert from Rudin talk about the evolution of the Nantum platform. [5:41] Sonu: How did you become CEO of Prescriptive Data and can you tell us more about the product? I have always been in the enterprise software business, when I had my son I started thinking about how I can work in a field that is fundamentally important to the world and what will have an impact, this led me to meeting Rudin Management. Prescriptive Data started as a project within the Rudin Management portfolio, we are now entirely independent. Our original premise was the idea that commercial offices exist to provide productive and comfortable workplaces, a big part of that is indoor air quality and thermal comfort. We used occupancy sensors so we could learn the rhythms of the building and correlate with the technology controlling the air quality in the buildings. This was the beginning of the Nantum OS. [12:33] Becca: Can you talk us through Jamestown's initiatives, what your strategy is and what you're working on at the moment? The Jamestown Green program and the Jamestown Charitable Foundation are ultimately about our efforts to reduce Jamestown's impact on the environment and support the communities where we own property and where we operate. The Charitable Foundation was established to help host community events that benefit nonprofits. We invest in metropolitan centres and then support the nonprofits that make those cities more desirable places to work. The Jamestown Green program is for sustainability efforts. We look to find management practices and initiatives that help increase our net operating income, drive financial performance at our assets and make our assets more valuable [16:45] Becca: Are there any other companies that you are piloting on the portfolio that are helping to reduce emissions more specific to ESG? I've been focused on first just having a system in place, and over the last couple of years focusing more on the quality of the platform and matching specific tech solutions and providers with a specific type of asset. We have partnered with a company called Carbon Lighthouse, they identify energy saving products that the team then implements. They help back up those projections with their energy models and monitor the projects so they stay in place over the long term. [19:22] Sonu: What is the main challenge you face in the industry? Everybody is worried about the geopolitical situation, however I try not to think about it, largely because there is so much momentum around sustainability. I see a more widespread recognition that climate change is real, that achieving carbon neutrality through offsets is not enough and that true science based approaches are what's called for. L – Touch on the main lessons you have learnt throughout your career. Sonu - The RHINO principle, keep your eye on the prize, there is an impact to be made, we are doing really important work and we must stay focused on it. M - Please give a mention to anyone / product / service. Becca - I think that part of the reason that I've been successful is because I've been relentless about networking and finding partnerships. R – What has been the most rewarding aspect of working in PropTech? Sonu: The fact that we are working on something that is a shared concern and if we resolve it will be a shared benefit. E - What are you excited about in the future of PropTech? Sonu answered earlier in the show: I'm excited about the transition towards net zero I've witnessed in the last six months. I think it's a great opportunity because people have realised something needs to be done. Sponsors Launch Your Own Podcast A Podcast Company is the leading podcast production and strategic content company for brands, organisations, institutions, individuals, and entrepreneurs. 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Ashley Miah known as Lee Lee La Cubana, is an Afro-Latina artist from New York City who focuses on acrylic painting. An Honoree of Crain's 20 in their 20's 2022, Ashley enjoys creating art for urban communities and puts events together through her Art Organization, The Culture Candy, for artists to showcase their work and encourage New Yorkers to invest in urban, minority and undiscovered artists. The Culture Candy is a NYC based arts organization that celebrates urban New York City Culture, the arts, and urban & minority artists by providing upcoming artists with showcase opportunities. In addition to The Culture Candy she is the founder of heART Con, a recurring art convention and NYC's official art week. heART Week, her first citywide NYC art week, took place June 2022 and included businesses throughout the five boroughs including Chelsea Market, ARTECHOUSE and more! She aims to continue to create and spread the love she has for her urban upbringing through art. In her early life, Ashley created art independently leading her to attend a performing arts high school. After attending Fiorello H. LaGuardia High School of Music & Art she continued to pursue the field and currently holds a B.F.A. from Hunter College. Although she mainly works in acrylics, she is classically trained in figure drawing, photography, graphic design, fashion design and printmaking. Born and raised in the Lower East Side, Ashley creates large works of contemporary pop art paintings that play on 90's pop culture and urban New York City culture, along with paintings and mixed media combining pop culture references and spirituality. This collaboration of ideas is an ode to her upbringing in the 90's to early millennium in urban New York City, and her family's Afro-Cuban roots of Santeria in Spirituality. Serving as a reminder of internal riches, Ashley's art signature is the diamond and aims to spread reminders of internal wealth with her current collection through collaborations with Comfiart, Artel & more.The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture.To find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory.Stay in TouchNewsletter sign-upSupport my podcastShareable link to episode ★ Support this podcast ★
For background, the Specialty Foods Association's (SFA) mission is to shape the future of food by championing, nurturing and connecting their members to deliver innovative products and expand the consumption of specialty foods. They have built a culture based on core values that include transparency and integrity to inspire sustainability, creativity and expand their industry. To promote those values, the SFA hosts trade shows to encourage networking, opportunity and the building of lasting relationships. The latest Summer Fancy Food Show was held at the Javits Center in New York City, Sunday through Tuesday, June 12-14 and was attended by our hosts, Sarah Masoni and Sarah Marshall. They recap their adventure in this episode. The unfortunate sideline of Sarah Masoni catching COVID and being down for a couple of days did not dampen the thrills of this incredible event. The event was full; lots people, interest, new food items and enthusiasm for a more normal business environment. Our hosts wanted to share information about the people they met, the food they ate and about food shows in general and what a vital part of the industry they provide. To start, there were over 1,700 exhibitors displaying foods from all over the globe so that gives you an idea of the enormity of knowledge the participants are exposed to. Sarah Marshall also visited the Good Food Mercantile Show the day before the Fancy Foods Show, which is a great way to increase her network. Good Food Mercantile tends to be more specialty foods merchants and a smaller venue, so there is a completely different viewpoint than Fancy Foods. Sarah encourages all food entrepreneurs to see as many of the good trade shows as their budget allows to keep growing their base of contacts and keep abreast of what's happening in the trade. While in New York for the show, Sarah Masoni also did a film clip to be shown in the Chicago Museum of Ice Cream. Opening July 17th, the Museum is very experiential and interactive and fun for the whole family. Sarah Marshall's philosophy on travel is to find one fun thing to do each day, so while in New York, she and Sarah Masoni walked The High Line to the Chelsea Market. Then, it was visit to Art Tech House where there was an exhibit called “Life of a Neuron”, which is evidently an amazing film. They also visited Mercado Little Spain and enjoyed some of the best olives they had ever eaten; and that compliment comes from a couple of olive experts. Sarah Masoni presented at the Fancy Foods awards ceremony and recognized those in the food industry who had contributed for years to its success. One story of note was from the person who introduced the Calamata olive to the US; it was encouraging, inspirational and heartfelt. And there were many other stories of food pioneers who brought new tastes and experiences to the US. The main Fancy Foods Show mission remains: Be more of a community than a trade show. Make the participants feel included and that they also have equity in promoting nutritious, creative and delicious food that is part of the wonderful experience of being human. SFA culture: https://www.specialtyfood.com/specialty-food-association/about-us/culture/. Good Food Mercantile: https://goodfoodfdn.org/mercantile/. Chicago Museum of Ice Cream: https://www.museumoficecream.com/chicago. Little Spain: https://www.littlespain.com/.
Things got scary for Neighborhood Goods in 2020. "We went through layoffs and furloughs -- all sorts of challenging things," said co-founder and CEO Matt Alexander. "And we had just come into the year on a real tear, and it was just really gut-wrenching to suddenly be in that moment." But business has returned, and his updated department store model -- which has retail space in city centers like Manhattan, Austin and Plano and hosts a variety of brands in exchange for a revenue share -- is doing numbers once again. "Sales continue to grow and we continue to add more brands," Alexander said on the Modern Retail Podcast. Alexander joined Modern Retail for a live podcast recording at his New York City store in Chelsea Market during Digiday Media's Commerce Week. There, he spoke about changes to the business and how he's preparing for the future. While sales obviously dropped during the pandemic -- and the company had to close all of its stores for an extended period of time -- Neighborhood Goods was able to see some glimmers of light via its digital services. "Our stores are ostensibly their own warehouses. Local delivery, same-day deliveries, in-store pickup, things of that nature, we were able to offer that for products that were otherwise going to take weeks -- if not months -- to arrive with customers," he said. "And so that actually became a real driver for us." But now, digital is no longer the focus -- it's all about the store. Traffic, Alexander said, has picked back up to pre-pandemic levels and stores are more productive than ever before. In fact, he said the real issue he faces is too much traffic. "We're just getting an absurd amount of people to the point that it creates like a lot of challenges as to how you operate with it," Alexander said. Still, it's a good problem to have. Now, the focus is on growth. That could mean more stores, though Alexander he's still trying to figure out where that may be. It could be California, Atlanta, Nashville or even a smaller suburb, he said. But he's optimistic about the future of his business -- as well as the state of physical retail itself. "At the end of the day, the fundamental picture continues to improve," he said.
Anne Saxelby was a champion of American farmstead and artisanal cheeses and was beloved by cheesemakers and chefs alike. The founder of Saxelby Cheesemongers (now at NYC's Chelsea Market and online), Anne passed away unexpectedly last October, devastating her family and leaving a big hole in the hearts of many in the food world. In response, Anne's husband, Patrick Martins, who helped found Heritage Foods, Heritage Radio, and Slow Food USA, started the Anne Saxelby Legacy Fund to keep her spirit alive through paid apprenticeships at farms across the country. Patrick joins host Kerry Diamond to talk about the legacy fund, and later in the show, Anna Harrington of the Rounds cookie company and the ASLF Fundraiser Benefit Committee joins to talk about the legacy fund's first event, taking place Sept. 14th at Chelsea Market. Thank you to California Prunes and to Käserei Champignon, the maker of Cambozola and Grand Noir cheese, for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on the Anne Saxelby Legacy Fund: Instagram, WebsiteMore on Patrick: InstagramMore on Anna: Instagram, Website
What better guest have on Your Daily Chocolate than a cookie baker. And not just any cookie baker, but Eleni Gianopulos, CEO and Baker-in-Chief at Eleni's New York. Patty welcomes Eleni to talk about how she got into the cookie business, and began selling at the Chelsea Market in New York. She shares what it took to go from that small market to now producing over 20 million cookies a year, and gives advice if you are thinking of starting your own business. She also dishes on her secret recipes, and their amazing and imaginative cookie collection's. Make sure to listen for your chance to win some Eleni's cookies of your own for Mother's Day!! Find out more about Eleni's New York Be sure to subscribe to the newsletter at www.yourdailychocolate.com for extra content and all sorts of good stuff. If you like the show, please rate and review, or share it with anyone you think would like a little good news in their life. You can also subscribe to Your Daily Chocolate on Apple Podcasts, Spotify, Google Podcasts, or your preferred platform. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
After a day of seeing art shows in the city, visual artist Megan Dyer sits down to join us from a corner in Chelsea Market. She shares her unique way of creating art with themes about neutrality and water. Her passion for climate change is inspiring (and the stats scare the crap out of us). She's a big time truth bringer! She manages to raise 2 kids on top of making amazing art. Kyle ends on a story about a woman who gave birth on her front lawn.
Sober dates can be intimidating, but they don't have to be! Chas & Katie are spilling their secrets on wtf to do if you're on a first date outside of a bar. Use code CHAS10 if you're curious about Curious Elixirs ;) Then the girls are back to business on another wild ride through updates on their love lives, including Kava man, internet celebs, exes, & also touching on more things they despise. At the very top of the list: people who insist Thanksgiving has its own decor & the man who shamed Chas for being illiterate in Chelsea Market. PLS STOP letting men play dumb, & raise your hand if you're spending the holidays with your ex & his parents! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/plsstop/support
Curiosity - the word of this recap with Lesley and Brad. Together they recall the curious convo that LL had with Tina Tang in the previous episode, reflecting on the opinions of others, how we give others power in our lives, and building healthy habits.If you have any questions about this episode or want to get some of the resources we mentioned, head over to LesleyLogan.co/podcast. If you have any comments or questions about the Be It pod shoot us a message at beit@lesleylogan.co .And as always, if you're enjoying the show please share it with someone who you think would enjoy it as well. It is your continued support that will help us continue to help others. Thank you so much! Never miss another show by subscribing at LesleyLogan.co/subscribe.In this episode you will learn about:• OPC Challenge is coming• Self care isn't selfish• Building healthy habits• Family support when making major life changes• Following your curiosity, not your passionEpisode References/Links:• Brené Brown: Why Your Critics Aren't The Ones Who CountIf you enjoyed this episode, make sure and give us a five star rating and leave us a review on iTunes, Podcast Addict, Podchaser or Castbox.ResourcesWatch the Be It Till You See It podcast on YouTube!Lesley Logan websiteBe It Till You See It PodcastOnline Pilates Classes by Lesley LoganOnline Pilates Classes by Lesley Logan on YouTubeProfitable PilatesSocial MediaInstagramFacebookTik TokLinkedInEpisode Transcript:Lesley Logan Welcome to the Be It Till You See It podcast where we talk about taking messy action, knowing that perfect is boring. I'm Lesley Logan, Pilates instructor and fitness business coach. I've trained thousands of people around the world and the number one thing I see stopping people from achieving anything is self doubt. My friends, action brings clarity and it's the antidote to fear. Each week, my guest will bring Bold, Executable, Intrinsic and Targeted steps that you can use to put yourself first and Be It Till You See It. It's a practice, not a perfect. Let's get started.Lesley Logan Welcome back to the Be It Till You See It interview recap where my co hosts in life, Brad and I are going to dig into the profound, we're bringing back profound, Brad.Brad Crowell Oh, yeah. (Lesley laughs) We're bringing it back.Lesley Logan My conversation I have with Tina Tang in our last episode ...Brad Crowell Actually, you know what, I think we should change it to, the conversation that you had with Tina was fun ... It was just a fun interview. I really enjoyed listening to it.Lesley Logan So we're just gonna leave all that in. (Brad: Yeah) Yeah. Okay. It was fun, though. I really love her. I can't wait to see her. Okay, I hung out with Tina Tang in our last episode. If you haven't yet listened to that interview, feel free to pause this now. Go back and listen to that one and then come back and join us. Let us know if you thought it was fun or profound. (Brad: Yeah) (Brad laughs) And if you would like to insert a word of your own making into the intro to this podcast. You can DM them to @be_it_pod. (Brad laughs) All right. So I'm super excited, Babe.Brad Crowell Tell me!Lesley Logan Because we have over 150 people already signed up for our fourth #100withme challenge. (Brad: Yeah) I I'm like this is amazing. We start on October 3rd and we already have over 150 people.Brad Crowell Yeah, it's very exciting. It's it's gonna be a really fun group. We know some of you. (Lesley: Yes) So fantastic way to way you jump in.Lesley Logan I think for the people who are doing for the fourth time, we should probably get him a shirt. (Brad: Yeah, yeah) Yeah, fourth time ...Brad Crowell But but then there are others in there that we're looking forward to getting to know. And then there are those of you who are listening right now who have no idea what we're talking about.Lesley Logan Yeah. So first of all, I'm really excited to get to know them too, because a lot of them have never done Pilates before which is awesome. So first of all, this is not a Pilates challenge. Like, how much Pilates can you do?Brad Crowell Yeah, noLesley Logan This is a consistency ... Brad Crowell It's not like an ice bucket challenge like, can you (Lesley laughs) do 75 hundred with me hundreds. I don't know. I just made that up.Lesley Logan Yeah, I could tell but it's okay. (Brad and Lesley laughs)Brad Crowell So could everybody else that is listening (Brad and Lesley laughs)Lesley Logan So it's it's a consistency challenge and the goal of this is, I am a Pilates teacher in case you didn't know. And so I'm going to teach you how to be consistent in your life with Pilates and also be kind to yourself while doing it. And then what I teach you, you can rinse and repeat for anything, you want to be consistent in because what I'm teaching you how to be consistent with Pilates isn't like, "Oh my gonna work for this ..."Brad Crowell Oh I thought you were gonna pull out our favorite word, "profound." (Lesley and Brad laughs)Lesley Logan So, so anyways, um, we have a lot of newbies, and what, which I'm really excited about because I really do love when new people start Pilates with us, it means no bad habits. (Lesley laughs) And also, we're giving everyone who signs up for our challenge access to our intro series. So no excuses. If you are only pi-curious, let that curiosity (Brad laughs) go and sign up for the 100withme challenge. We do kick off on October 3rd. So you want to go to 100withme.com to sign up (Brad: Yes) and grab your spot. Also, this is ... Brad, you want to tell them we talked about this last week, but like maybe we should remind them. So ...Brad Crowell ... Oh, okay, I know and now we're on the same brainwave. Yes, actually, we are, we want to give back to first responders. And we kept thinking how can we do this? Like, what would be a good way to you know, show our support. And we realized that first responders are obviously in need of breather. They, you know, it's been 18 months of insanity here across the board ...Lesley Logan I feel like we're at 20 months at this point. Maybe it's only 18...Brad Crowell Yeah, I don't even know where we're at. (Lesley: ... I don't know) But it's, it's, it's, it's a long time and they're, they've been going full tilt. And you know, we've been hearing stories about nurses resigning and stuff because they're just overwhelmed. And so we thought that was one of the really amazing benefits of the 100withme challenge is the idea of filling your cup first. So that you are at a 100% so that when you go serve others you are actually taken care of. And that's why we thought, "Oh wow, the first responders could use this challenge as me time" as like, "Me, myself and I time" because that's what the challenge is about this time. (Lesley: Yeah) So it's it's such an obvious connection there and what we wanted to do was was empower you to sponsor a first responder. Okay, so there's a special link you're going to need that's going to we're going to put that link in the show notes. But instead of the full price ticket $99 for to join the challenge for the first responder, you can sponsor them, we're going to split that with you and it'll be only $30 and we'll cover the rest of it. (Lesley: Yeah) And you can, you can invite a first responder who is a friend or family member, or if you don't know anybody, you you know, who is a first responder, you can find one and say, "Hey, you know, I'm thinking of you, I bought this for you. I hope that you, you know, take some time for yourself here, because I know how much you need it."Lesley Logan Yeah. So I just I'm so excited. I can't wait to see how many first responders we get to do this with because even if they only do five minutes of Pilates a day, I know that they will have taken a moment for themselves to do that. And the action of laying down on the ground and just doing one exercise is them pouring into themselves first before they go to be there for others. And it's an it's just gonna be a domino effect. And and I say that to you as well. It is called the "Me, myself and I" theme that start with a theme every challenge. (Brad: Yeah) And so that's the theme and it's because I think people are still hung up on self care being selfish, and that self care has to be a reward for something. And no, self care isn't selfish care. That's what our friend Ber... Brenda Cooper said. It's not, it's not the intention. And so when you fill your cup first, then you are practicing doing that in life, it's going to help you give more to others freely, else have more energy doing it. So basically get your booty over to the challenge.Brad Crowell I just one more thing I want to say this challenge actually has nothing to do with Pilates even... that's an ironic (Lesley laughs) statement, right? Because it's about it like what we're using the Pilates to do. It's a tool. (Lesley: Yeah) It's a method. It's just, it's just a small piece of this. The the the main idea here is creating consistency in your life, helping you build healthy habits of working out. And we are just happening to use Pilates for this challenge because obviously that's what Lesley is known for ... (Lesley laughs) But so like for example, if you were sponsoring a firefighter who has never even heard of Pilates, you know, they don't have to worry, it's not about the Pilates. It's about them taking time for themselves.Lesley Logan Yeah, so we're gonna we're, there's Pilates classes, everyone, and then there's an intro series for people who need it. But there's also hangout sessions and coaching around habits and also coaching around the mindset that you have to have so that your brain wants and your body wants to create this habit. So ...Brad Crowell Yeah and first responder isn't just the firefighter. You know, it could be a grocery store clerk, it could be your mailman, someone who has been out there the whole time who hasn't been able to work from home, because they because of just the nature of their job. (Lesley: Yeah ... so amazing) So, you know, we're we're definitely thinking broad, you know, grocery store clerk kind of thing. (Lesley: Yeah) So, yeah ...Lesley Logan So anyways, I can't wait to see how many more people sign up because we have plenty of time. But if you do it, say you're gonna do it tomorrow. You probably will forget. So do it today. Okay, so next we have our audience, our Be It listener's question of the week. Babe, what is the question?Brad Crowell Yeah. So, "What do you do if you don't have enough time to get your workout in?" Which I think it's funny that leads right into that.Lesley Logan Yeah, that's so fun. I love when that happens. Um, thank you for sending that question in. Well Babe, what do you do when you have enough time to workout?Brad Crowell Yeah, I, I get up early the next day. And and that's actually ridiculous to say that, but that's actually when I when I miss a workout or I don't get it in. I try to go to bed early so that I will get up early the next morning. And that's been kind of how I treated that.Lesley Logan Yeah, but you know what I like about that you don't really beat yourself up about it. And that's why your brain is good with doing it tomorrow. A lot of people would be upset with themselves, get frustrated, and they the whole day would be off on the wrong foot because they didn't get that thing and they promised themselves that they would do and you you're you're like, "Okay, I'm gonna make sure I get my work done so I can go to bed early."Brad Crowell Yeah, it's it's been I mean, when when I was in a routine of going to the gym, or the studio to practice yoga, I probably would have been really upset if I had missed my class because it was like part of my world, part of my routine I was in I was always there, whatever, you know, but when everything shifted to be working at home and all the things now it's been way like, like, life seems flexible in sense, you know, somehow, we we've changed the the decision making factor and I, I I hope I'm not alone in that because I'm ... No, I'm trying to make myself feel better. So if you're like me, please DM us and tell me how much I'm not alone. (Lesley: Yeah) if I'm totally alone then good for all of you...Lesley Logan It's okay. He's he's doing the "Me, myself and I" challenge as well (Brad: Yeah, yeah) everyone. Um, so I love this question because I think a lot of people think it's all or nothing. Oh, I wanted to work out at eight o'clock. I slept until nine. So now I can't do that. (Brad: Right) But your, the way the brain works and the way that our bodies work is a little different. Your brain doesn't like anything that causes pain. So if missing your workout causes you to be frustrated and upset. It's actually going to not make your brain look for other places that it can work out in. But if you actually keep that, "Oh, I'm so glad I remembered I wanted to do that today."Brad Crowell Right. And it's like an association with the negative and positive (Lesley: Yeah) like it like for me. Like, it's quick to anger kind of a thing. If I'm like, "Ah, I messed it up!" You know, that's not a great association with the idea of working out in the first place because, you know, now I'm just connecting it to a negative emotion.Lesley Logan Yeah, exactly. So so I don't do that anymore. I think years ago, I get really upset with myself, "Ah, I wanted to do that." But perfect is boring and we're ditching perfection over here. And so what I do now is go, "Oh, I'm so glad I remembered I want to do that today." And I look at the calendar and I look and see if what is on here, does any of it have to be on here? Like (Brad: Right) have to be on there? Is there any way I can shorten it? Can I, oh I have a call with Erica, can I take that called Erica while I'm on my Peloton? Can I do this while I'm walking on the tra..? Can I when I do the dog walk? Can I make the dog go a little bit faster? Can I run the dog instead of walking the dog? And so I actually ...Brad Crowell We did get the treadmill (Lesley: Yeah) so that you can do phone calls (Lesley: Yeah, and I have been...) on your walk. (Lesley: I know) And you can, you know get a workout in while you're talking with someone, yeah.Lesley Logan Totally. Especially days like today I'm going to be on there at five o'clock when I have a call with my friend because I've been sitting at my desk all day today ...Brad Crowell It's also insanely hot out.Lesley Logan It is, it's if... they say keeps gonna get cooler, but it's not. So anyways, that's what I would suggest is, celebrate that you thought about it so it's good pleasure in your brain. Look to see if there's any place you can pair something you're already doing with a long walk or on your Peloton. And if you're like, "Lesley, are you kidding? That is glitter and unicorns," then you should be my challenge, because I'm going to help hold you accountable to good thoughts around when you want to work out and it's okay to just do five minutes, especially if you aren't consistent right now ... consist with five minutes every day is going to help you there. So anyways, great questions. I love seeing the questions to them to the @be_it_pod on Instagram.Brad Crowell All right, now let's talk about Tina Tang, (Lesley: Tina Tang) former Wall Street trader and brick-and-mortar jewelry store owner and designer. Tina Tang dove head-first into fitness at the age of 42, after some incredibly challenging life, changes of a divorce and a crashing economy. Now. seven years later, she's coached thousands of training sessions, created the FS Formula to help mid-life women get stronger and leaner, and is a 'Fit at 50' coach. I really enjoyed your conversation with her. I don't even I didn't know Tina. I don't know Tina. I just enjoyed listening to it and I thought ...Lesley Logan Well, you do know, Tina, like but not from a like you've never I don't know you've met her ...Brad Crowell No, I haven't met Tina but it makes me want to like go to New York City and hang out with Tina ... It was great conversations.Lesley Logan I guess you didn't meet her when we were in Mexico. But ...Brad Crowell No, I don't think. Oh, maybe I did for like two seconds ...Lesley Logan Yeah. But but anyways, y'all were in a similar group with her. And so and then I took your spot because I was like, "Get out. These are my ladies." (Brad laughs) So what I didn't know about Tina is that she was a jewelry store owner when I ran jewelry stores. And so she and I literally were talking shop when we were in Cabo because we were both in boutique business (Brad: Right) at the same time. And I just didn't own the business that I left, but she did. So that was really heartbreaking. So I loved it. She's amazing. If you are if you are intimidated by the gym, yeah, I talked to her because she didn't start going till she's 42. So we talked about the opinions of others and I really loved talking about this. And I think it's I mean, we've talked about that in different ways before in different episodes. Here's the thing. Like, I think that we, I think we all just think people think about us too much. And they don't... no one's thinking about us. Brad Crowell Yeah, but okay, hold on. We have to, we have to reference the opinions of others that she was talking about. (Lesley: Oh) (Lesley laughs) ... I mean, oh my gosh, I was laughing (Lesley: share it) so hard. Well, she talks about her parents, right, who emigrated here from a war torn country, you know, and they're very stereotypical. And, and I'm not gonna, I'm not gonna ruin the joke, you're gonna have to go back to the last episode to listen to it. But I was I was listening to it last night and everyone else was asleep in the house and I'm just listening with my headphones on. And when she told us a story about how her mom introduced her to her mom's friend, I laughed so loudly I'm pretty sure the dog started barking. I mean, I was laughing... it was insane. I was laughing so hard. Anyway, the two of you talked about, (Lesley: yeah) your family support when it came to making major changes in your life. And for her it was for you know, like the economy crashing shifted, her jewelry stores weren't going to survive. (Lesley: Yeah) And so and then she went from there into fitness and and her parents were looking at her cross eyed thinking like, "What are you doing with your life?"Lesley Logan Well, and I think we talked about this before so I don't want to go into, if you didn't listen to recap with Danielle Pascente definitely listen to that. But here's here's something that I had to teach myself because when Brad put me on YouTube, ... all of a sudden there was someone who would be like instant thumbs down like as soon as a video would go up it was an immediate thumbs down. (Brad: Yeah) And you, it literally has been up for three seconds. (Brad: What an asshole) You didn't even watch it, like, (Brad: yeah) "Who is this hater?" And I was like getting, I was like, "How do you find them? I need to block them. This person is attacking me." And you're like, (Brad: yeah) (Brad laughs) "You can't find out who this person is." And I was so ...Brad Crowell But it was like, I mean, it was they were, they weren't watching. It was like ... new video, I would get the notification about new video from Lesley. And then I would go to the video and it was like there's a thumbs down already. Like, (Lesley: yeah) they are out for you.Lesley Logan Yeah. It was like, okay, so anyways, I was on a run. And it's so funny how things come up and I was listening to Brené Brown on this interview. And this is like way before she was "St. Brené," but definitely like after her TED Talk. (Brad laughs) And she said, she was sharing her story about how she'd have these like negative comments on a YouTube, TED TED Talk. And she's like, "How do I go in and find out the IP address, (Brad: Oh yeah) and go all the way to their house and shake them." (Brad laughs) And then she's, she's like, she realized like she's spending too much time thinking about the people who don't like her. (Brad: Yes) And so she actually talked about how it's really important that you're clear on whose opinions of you matter. (Brad: Yeah) And I think that means you might even have to compartmentalize it, like, I'm sure Tina cares about her parents and that their opinion matters. But she's probably had to compartmentalize that like, it doesn't matter when it comes to what she's doing for her purpose on this planet. (Brad: Right) So I have, I have a list of people whose opinions to me matter. They know, their opinion of me matters and that's important, because if they compliment me, I'm gonna weight it higher than someone else. (Brad: Sure) And if they say something harsh, I'm gonna weight it higher than someone else. But because they know that their opinion matters and they are, they don't take it lightly and it's in it's important. But if someone does say something, and describes me in a certain way, and trust me, I get the DMs, y'all, I block and bless, block and bless. Um ...Brad Crowell Sometimes they're just ridiculous. It's pretty amazing.Lesley Logan They're ridiculous. And if I if I, if I let give them any more weight than just going, "Oh, is that true?" Then it's taking me from doing the thing that I actually care about. And it would affect I couldn't show up here today if I paid attention to opinions of others. So, what did you love that she said?Brad Crowell Yeah, yeah. Well, I'm glad to talk about that because I think that's one of the hardest things for just it with the ... with social, because it's so easy for people to hide, (Lesley: Yeah) and leave, you know, nasty comments and stuff. So, yeah, anyway. So one of the things that she talked about was, how those the combination of going through a really challenging divorce and the economy crashing, you know, like, she really felt like she was at rock bottom. And you know, that it's really interesting. She has a congratulations in the last episode, which kind of surprised me, but having experienced what she was talking about, you know, I get I get where she's coming from now. But one of the things that she said was, you know, when you're going through it, nobody wants to hear, you know, this is going to be better for you. Right? You know, and, and she said, it sucks. It's the worst experience. You know, she lost her her marriage, she lost her company. Right? And, you know, but from that, you know, a) ... it forced her to look at herself, which is something that we honestly, we rarely do. After we've decided we know who we are, and we like who we are, and we don't really go back very often and like reevaluate things from the ground up. But those life altering, those rock bottom experiences will will put you back in that place, and allow you to draw different conclusions about the things that are important to you. And like where, you know, again, who you let influence you, you know, weigh in the opinions that matter, like Lesley was talking about? So, yeah, I really, I really connected with that having, you know, gone through a divorce myself, and had a solid year of shit that I that I went through after that, and, and, you know, I mean, I, it was, it was one of those things where, like, where, like, I would get home and be relieved that I didn't have to put like this fake face on anymore. But then when I was home, I was home alone. And it was just me and my dog. And it was just like, not exciting, either. So you know, but from that, you know, you look at yourself, you make changes, and then you know, you grow. (Lesley: Yeah) So yeahBrad Crowell I, well, I just think that like, there's enough quotes out there about like, you know, like, the cream rises, like all like you get to rock bottom, you come up like other people have said, "You can't take away anyone's rock bottoms." And the truth is, is that like, we have that yoga teacher who says, "You can't have one without the other. You can't have love without hate. You can't have war without..." Like, you have to, they like, if you get rid of war, you can't have peace, because you don't know what that is. And I think that we are so scared of rock bottoms. And as we should be like, no one, I wouldn't wish that on anyone. But some of the most amazing inventions, the greatest speakers that people who've touched you and inspired you. They've done that because they were in a rock bottom, and it got them to think about something that they wanted to do. And they did it and that changed your life! And so, you know, I just keep thinking about the times that like I was at rock bottoms and who I am and the friends I have and even you, I wouldn't have met you If I had not been at rock bottom.Brad Crowell Yeah, we talked about that with too, with Sandra Chuma. (Lesley: Yeah) And, you know how altering life, life altering that was (Lesley: Yeah) for her as well.Lesley Logan Yeah, so I just think that like, but I do think you know, it is hard because like, when you're someone next to someone who's at a rock bottom, you're like, "Why do I say" and I think I don't actually know what you say but telling people it's, it's gonna be great. It's gonna like I ...Brad Crowell And you know what she talked about that, she talked about moving in with her best friend. She said she crashed on her best friend's sofa for a month, (Lesley: Yeah) you know. And like, you know, her friend wasn't judging her, she's just there, just to be (Lesley: Yeah) there and be supportive and be a friend.Lesley Logan And I think but and I think that's the permission like, you don't have to say anything inspiring to them you just have to be there so that they can have someone with them, have someone to listen to them but you don't have to fix it.Brad Crowell Right. Well you certainly can't fix it if you're the friend. It's not, that's not how it works.Lesley Logan And thank goodness for that like that you don't have that responsibility. So (Brad: Right) you just have to be there so they feel loved and seen and they're not alone. (Brad: Yeah) Anyways, it really is a fun episode ...Brad Crowell No, you know what it made me think like listening to the two of you talk made me think of really happy memories that that we have of visiting New York City and (Lesley: Yeah) like going through those big open you know, like Chelsea Market style, like shopping areas where she described having her one of her jewelry stores I really enjoyed it and then like you know, obviously being in the city and going across to the gym, like I remember doing a lot of stuff like that so it's it was it brought back a lot of really good memories ...Lesley Logan I know. We need to get to New York.Brad Crowell Yeah. It was a fun conversation.Lesley Logan A "Be It pod in New York." Well ...Brad Crowell All right. Finally, let's talk about the Be It action items that you had from your conversation with Tina Tang. What bold, executable, intrinsic or targeted action items, can we take away from your convo? There was one that you really dug into with her. And we'll we'll we'll share that together. Basically, it was "Don't follow your passion, follow your curiosity."Lesley Logan And that got us thinking. I hope I got you all thinking because we're like, "Wait, what?" And so I ...Brad Crowell It sounds great. But again, it's like ...Lesley Logan What does it mean?Brad Crowell How do you do that?Lesley Logan So I, well, Brad is very passionate with cactuses. You want to tell him about your passion?Brad Crowell Oh, you don't even know like, I'm learning the, you know the the Latin names for these cactus and all the things, I'm really into it ... There are there are gazillion different types of succulents and cactuses. And it's been mind blowing and I keep, I keep acquiring more cactuses because we're going to create like, a cultural garden in the back that everybody will want to tour. Someday, I'm telling you, it's gonna be the coolest thing ever. (Lesley: But ...) Oh, hey, sorry, see how excited I am? ... See how passionate about those cactuses? ... No, I'm not gonna start a cactus business. Okay, like, that's not my jam. I just really am passionate about them. I really love them ...Lesley Logan He is curious about like, what will grow back here and like how it will go. But like, he's ...Brad Crowell My passion has created curiosity. Yes, for sure.Lesley Logan But, um, one way that I another way to think about it is like, I'm super passionate Pilates, if you can't tell. But something that I can't do is just tell everyone that I meet to do Pilates because some people don't even know how to spell that, how to sound it out, what it is, who it's for. They've he... they tried it, they didn't like it, all these things. And so what I realized, and as been a Pilates instructor, my my passion is more bodies doing Pilates. But my curiosity is, "How do I get those bodies to do Pilates?" And so instead of focusing on what I'm passionate about more about example doing Pilates, I actually follow my curiosity. And where I'm at right now is "Oh, people feel like they're not good enough. They don't have enough time. They don't know what it is or how it will help them." So which one of those things can I actually really make the most difference on? Like ...Brad Crowell Well, I really liked that because it does allow them to be it doesn't mean like I guess then don't follow your passion, follow your curiosity. They don't need to be two completely distinct things, like they can actually be similarly aligned. You know, but so that that's interesting. I think that's a really great, helpful way to look at it.Lesley Logan Yeah, but I love it. She said it because like, it's how she's living her life.Brad Crowell Well, here's another thing that I thought was ...Lesley Logan ... we're thinking, "Well, why does this how do you do that?" (Brad: Right) And then I was thinking like, "Well, I think I do that. I'm doing that."Brad Crowell Well, I went back and I counted. In your interview with her. I think you use the word "curious, or curiosity," like seven or eight times.Lesley Logan That's so weird. (Brad: And why... I know) Why even use that word in life?Brad Crowell Yeah. But well, the conversation was surrounding that. So, who knew?Lesley Logan Actually the intro should have been curious conversation. (Brad laughs) ... curious convo ...Brad Crowell Oh, yeah. Listen to this curious conversation. That's what it should have been.Lesley Logan Well, we missed that one. (Brad: I know) Brad, what are you doing here?Brad Crowell Producer's fired. (Lesley: Producer is ...) I can't believe it?Lesley Logan No, it's your first write up. (Brad laughs) All right, everyone, this has been a lot of fun. I'm Lesley Logan.Brad Crowell And, I'm Brad Crowell.Lesley Logan Thank you so much for joining us today. And all the days that you do we are so grateful for you. How are you gonna use these tips in your life? Which ones are you going to use? We want to know, so let us know by screenshot this episode or just sending us a DM, tag the @be_it_pod and with what your takeaway is, not only will it put you out there with what you're working on, and people be like, "Ooh," and they'll probably shower you with things that you could do and give you great ideas, but also know what your takeaways are and what what's landing with you and it really does help other people find our show. So until next time, Be It Till You See It.Brad Crowell Bye for now.Lesley Logan That's all I got for this episode of the Be It Till You See It podcast. One thing that would help both myself and future listeners is for you to rate the show and leave a review. And, follow or subscribe for free wherever you listen to your podcasts. Also, make sure to introduce yourself over at the @be_it_pod on Instagram. I would love to know more about you. Share this episode with whoever you think needs to hear it. Help us and others BE IT TILL YOU SEE IT. Have an awesome day!Lesley Logan 'Be It Till You See It' is a production of 'As The Crows Fly Media'.Brad Crowell It's written, produced, filmed and recorded by your host, Lesley Logan and me, Brad Crowell.Lesley Logan Kevin and Bel at Disenyo handle all of our audio editing and some social media content.Brad Crowell Our theme music is by Ali at APEX Production Music. And our branding by designer and artist Gianfranco Cioffi.Lesley Logan Special thanks to our designer Jaira Mandal for creating all of our visuals (which you can't see because this is a podcast) and our digital producer, Jay Pedroso for editing all the video each week so you can.Brad Crowell And the Meridith Crowell for keeping us all on point and on time.Support this podcast at — https://redcircle.com/be-it-till-you-see-it/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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Matt Bronfman is principal and CEO of Jamestown, a global real estate investment and management company that has completed iconic downtown projects including Chelsea Market in New York, Ponce City Market in Atlanta, and San Francisco's Ghirardelli Square. He discusses the secret to the firm's enduring success throughout its 37-year history, supporting tenants during COVID-19, and strategies for approaching the retail space from a unique perspective. He also details Jamestown's new direct-to-consumer platform to encourage investment from new sources.
A native Aussie from our shared city of Sydney she packed her bags for NYC to pursue a dream of being a jazz singer. Seven pop albums later with appearances on Late Night w/Jimmy Fallon, SNL and Good Morning America as well as performances with music industry greats such as Sting, James Taylor, Bruce Springsteen, Elton John and Billy Joel it's fair to say her foot is firmly in the door. Ever the creative spirit she began seeing her music as images and started drawing each of her songs into available pieces of art creating her project ‘Natchie'. With a retail store in Chelsea Market and partnerships with numerous brands she continues to draw, paint, sculpt, write, perform and sing her dreams.
My favorite boba shop in the world is @teaandmilkny, which is located in Astoria, Queens. I talk to Mathew, one of the founders of Tea and Milk, about how he made the transition from his accounting 9-5 job to pursue his passion for boba and milk tea. Mathew takes me through the journey of his relentless perseverance to make the business a success, the dedication to crafting the best milk tea, and how that all culminated into the lucky opportunity to open the second location in Chelsea Market. Mathew is a native New Yorker who grew up in Manhattan (handball in high school, anyone?). Mathew says, "I would like to thank our fans, our team and everyone who has supported us in the past and the future! Its those who support and believe in us that made us where we are!" Follow the pod on IG @letstalkasian for regular updates. If you'd like to support, please follow the pod and/or leave a five star review on Apple Podcasts! Thank you! :)
We can't wait to enjoy live theater again! That made us think about some of performers we've spoke to over the years. Maddy Trumble performed as Mary Poppins during that national tour and has also played Elphaba in Wicked. She was in the original Broadway production of Newsies, and many more plays and musicals. Maddy was diagnosed with type one as a kid, and always knew that she wanted to be a performer. Maddy gets real about the cost of this type of career - she's had trouble with health insurance as its tied to constantly getting performing jobs. And we catch up to her to find out what her life has been like since this original interview and during the pandemic. This interview first aired in November in 2016. Check out Stacey's book: The World's Worst Diabetes Mom! Join the Diabetes Connections Facebook Group! Sign up for our newsletter here ----- Use this link to get one free download and one free month of Audible, available to Diabetes Connections listeners! ----- Get the App and listen to Diabetes Connections wherever you go! Click here for iPhone Click here for Android Episode transcription (rough transcript, beta version) Stacey Simms 0:00 This episode of Diabetes Connections is brought to you by inside the breakthrough. A new history of science podcast full of Did you know stuff? Announcer 0:14 This is Diabetes Connections with Stacey Simms. Stacey Simms 0:20 Welcome to a classic episode of the show. As always, we aim to educate and inspire about diabetes by sharing stories of connections with a focus on people who use insulin. Our classic episodes are a look back at some of the people's stories and research we were talking about at the very beginning of Diabetes Connections back in 2015, and 2016. We have a lot of new listeners since then, chances are you haven't gone through all 360 plus episodes. So I like bringing these to you with an update on what's going on. So I first spoke to today's guest, Maddy Trumbull back in 2016. And I had forgotten why I went looking for a Broadway play person in the first place back then. Well, it turns out, we had just seen Newsies, the Broadway touring company, here in Charlotte, and Benny and Leah, my daughter, we were all talking about how athletic a show that is, if you haven't seen it, and there's, you know, the original movie, certainly, but they made a movie out of the Broadway show. And that is really, really worth watching. It is not only singing and dancing, there's a tremendous amount of gymnastics. I mean, the choreography is, it's incredible, and it's exhausting. It's nonstop action. So Benny said to me right after the performance, he said, I wonder how you would do a show like that with type 1 diabetes? You know, he didn't say like, could you do it? His question was more like, how do you do that? How do you manage it? Which as the mom, I really liked that question. So I thought, there's got to be somebody we could talk to about that. Right? people with type one are doing everything. So I put out some feelers and we found Maddie Trumbull. She was actually in Newsies. And there's lots more to her story. And I'll give that to you in just a moment. But first, this episode of Diabetes Connections is supported by inside the breakthrough, a new history of science podcast that explores the idea of a eureka moment. its historical wisdom, mixed with modern insight, sort of a mash up between a history show and a science show. And it's funny, and it's entertaining. It's really well done. The latest episode takes a look at who takes part in psychological studies, you're the studies that are looking at human behavior that's supposed to be universal, but it turns out most of them only studying a particular group of people. That turns out to be anything but universal. It's a great episode full of surprises. I love this show. Search for inside the breakthrough anywhere you listen to podcasts, you can find it wherever you found this one. This podcast, as you know, is not intended as medical advice. If you have those kinds of questions, please contact your healthcare provider. Did you see the national tour of Mary Poppins or maybe wicked? Or maybe Newsies on Broadway? Then you have seen my guest Maddy Trumbull actually played Mary Poppins in that national tour. She has also played Elphaba, the Wicked Witch of the West before she was the Wicked Witch of the West that said wicked under all of that green makeup if you've seen that show. And as I mentioned, she's been in Newsies on Broadway as well. She was diagnosed with type one as a kid, she always knew she was gonna sing and dance and be a performer. I was really excited to talk to Maddie about you know how she does all of that and travels. Again. This interview was taped in 2016. And of course, the last year has been difficult for everybody. But when you think about live theater, it's just not happening. And Maddie I reached out to her and got an update. She says she lost her insurance when Broadway shut down. And she did she was very honest, it wiped out her savings she was paying for Cobra. So she said I wasn't willing to give up her pump and her Dexcom. We actually talked about that at the time about how difficult it was to get insurance when you're not performing steadily. So it was already difficult back in 2016. And it's gotten much more difficult in the past year. She does say I'm okay for now. I'm living in Chicago with my boyfriend working at a bakery waiting for my industry to reopen. And Maddie, I will ping you when things go back to performing and stage shows are happening again. Let's catch up. And boy would I love to come see you. So here is my interview with Maddie. And I'm calling her Madeline at the beginning for some reason. But here is our interview from five years ago. Natalie Trumbull, thank you so much for joining me today. I'm excited to talk to you. Maddy Trumble 4:40 Oh, thanks for having me, Stacy. Stacey Simms 4:42 I have so many questions about performing and what it's like. But let me back up to more of the beginning of your story. Because you grew up with type one when were you diagnosed? Yeah, Maddy Trumble 4:54 I actually was diagnosed technically on the first day of kindergarten. So My dog shot had just been diagnosed. I don't know how I can't really remember I was four. My dog had been diagnosed with diabetes that summer. My mom has a PhD in child psychology. So she This is before the internet, they had all these, you know, medical journals. And you had done lots of research on diabetes bushi knew, you know, the symptoms, like going to the bathroom lot and being really thirsty. And I remember, we went to a friend's birthday party at it was like in a park and the bathroom was like up a really long walk up a really steep hill. And I just remember I went to the bathroom. And of course, like two hours, like six or seven times, I remember walking up that hill. And I remember that was when my mom was like, I think Celine may be up so when I went to the doctor to kind of get all your shots and tests for when you start school. And I was like, Can you just throw in a type 1 diabetes test and so confusing. I found out on the first day of kindergarten. And luckily my blood sugar was not so high that I actually didn't have to be hospitalized. I think it's pretty, as I've heard, it's pretty unusual. But that was the first 15 minutes for that. I just celebrated 22 years. Wow, man. I mean, diabetes. Yeah. 22 years. I'm, Stacey Simms 6:27 what was your dog's name? That was fast. They went by fast. Maddy Trumble 6:30 Oh, the document was shosh it's um, it's, it's, it's some other language for there. I can't remember. My mom is a fuzzy, hippie. hippie. We're from Berkeley, California. Yeah. shosh. So what was it that Stacey Simms 6:48 was it funny to have a dog with diabetes and a kid with dijet confuse your friends at all? Maddy Trumble 6:54 No. Well, we used to, like, you know, we used to do our shots together. And I would give shosh her shot. And then I get my shot. It was kind of cute. We were bosom buddies. Yeah. I can Stacey Simms 7:07 imagine from your perspective, that was pretty helpful in a way. I mean, you had a buddy. Maddy Trumble 7:11 Yeah, definitely. I'm like, yeah. I mean, it's so hard to remember. But I do remember giving our shots. And then I think I was I was giving myself my own shots. And I like after a couple of weeks. You know, I know that takes a lot of kids a long time. And I think that made it a little easier. But I had, you know, I've been given my dog her shot for a little while. And so yeah, it was like, I think it made the transition a little easier. in a weird way. But that's fun. Yeah, I don't think about that often. And my dog having diabetes, I completely forgot. Yeah. Unknown Speaker 7:51 What kind of dog? What was shosh? Maddy Trumble 7:54 Oh, gosh, she's a big month. She was big and like really big and had long black hair? Not quite sure. Stacey Simms 8:01 Um, well, for is very young to be diagnosed. I mean, I understand that you don't have a lot of, you know, memories other than going up and down that Yeah. Do you remember growing up with type one? It's hard to ask again at that age, if it changed anything for you. But did you accept it pretty well? Do you? Did your friends do okay with it? Maddy Trumble 8:23 Yeah, I yeah. It's tough to remember. I think I did. I never saw it. I remember that when I was diagnosed, I was the first time I remember at least seeing my parents cry. And I remember thinking that was weird because I didn't know what the big deal was because I was just like my dog. But I and I, like I said, I started giving myself my own shots for right away anyway, I don't think I ever saw it kind of as a as a disability or something I had to deal with. I think I kind of saw it as more of something that made me special. And like every summer starting that when I was five that you know, the next year, we went to diabetes camp, we went to a family camp for a few years. And so that was always like, not a good thing. But it you know, brought opportunities and I met lots of friends that I wouldn't have met if I didn't have it. Yeah, and I don't really remember from being kids the bad times, which is good. You know, that kind of came later. Like when I became a teenager and started having some denial that disease would never go away, which is really, I still have a hard time dealing with that. But when I was a kid, it was like what am I doing on shots and my friends thought it was cool and all my friends wanted to learn how to work and then when I got a pump in middle school, my friends all wanted to learn how to give my money Insulet in case I know in case I ever needed them in an emergency. There's always a kind of an opportunity for i don't know if i You know, as a negative in my life, that kind of came later, I totally understand that my Stacey Simms 10:06 son was diagnosed very young at age two, and we're just getting now to the point where he's, he's in middle school. And he's kind of like, you know, used to be diabetes. And I love my friends from camp and, you know, I just yeah, natural for a teenager to be excited about it would be a little different, in a way. Maddy Trumble 10:25 Yeah, it's definitely like, if it gets old, you're like, Oh, this isn't going away. Stacey Simms 10:31 So when did you know you wanted to? When did you know you were interested in theater? Is that something that you always remember? Or did something happen when you were a kid to flip that switch? Maddy Trumble 10:42 No, that was always my dad was an actor. He My dad is my dad is deaf. And so he kind of became an actor, kind of by accident. He was not never went to school for it. But back in the 80s, when Children of a Lesser God was on Broadway they needed there's one. There's one character in the show who is deaf, but needs to have very good speech. And my dad speaks really well. It's really good speech for a deaf person. And anyway, so they, I can't remember the exact story. But somehow he fell into this Broadway show. And he lived in New York for a while and, and he was like a lover of musical theater, and so was my mom. So we just like always had it growing up. I remember my first one. I mean, I was obsessed with the Wizard of Oz, and all the old movie musicals. I was little. And I don't think it never was like a decision was made. And then my mom, I'm from the Bay Area from Berkeley. And there's a ton of great community theater there. And so my brother and I, just one day, my mom was like what we should you should go audition for Annie Get Your Gun, which, you know, has kids in it. And we went an audition and I think singing in the rain with the I had an umbrella as a prop. Yeah, and my brother and I, we both were. Both were cast in the show. And kind of that's sort of what changed it. I was seven, and he was not. And we both really fell in love. And then my little sister too, eventually started doing it. And she's still acting out. She's on the sound of music tour. Going around America right now. So yeah, I was always in a family is there? We all did it. We all did shows together. made it easier for my mom, she has like one place to dry. That's cool. Stacey Simms 12:35 So you have three have a brother and sister. Maddy Trumble 12:38 Yeah, there's the three of us. Yeah. Stacey Simms 12:40 I have a very ignorant question. But you said your father loves musical theater. It's hard for me to understand how someone who's deaf can have that sort of appreciation. Can you can you try to explain some of that to Maddy Trumble 12:52 me more? Yeah, I remember him talking about. I mean, he's an actor and he and to us musical theater is so much about the music, but if you've watched he like loves Jim Kelly and Fred Astaire, and he loves finding crowds, Barbra Streisand, because she's such a fantastic actor, and she, her hands, her fingers and her fingernails. I don't know if anyone loves Barbra Streisand as much as I do. But she is the longest fingers and uses her hands in a really interesting way. And so my dad, it's all visual for him. You know, he can't hear the music. But you know, engine Kelly is so fun to watch. You could watch him without music, and it would still be entertaining. I think it's like the visuals in musical theater. And he was an actor. So we talked about what to do with your hands and how hands are really important, obviously, for him to that's how he talks. But yeah, so is the visuals in musical theater. I think more for him. And this style of acting, I suppose also, because it's can be a bit more exaggerated and lots of which is something that would speak to him, I suppose. I've never asked him about that. But he was really into Gene Kelly singing in the rain was like another one of my favorites. Oh, Stacey Simms 14:12 I've seen that movie a million times my sister and I, we had we had in the olden days, we taped it off of PBS one time with our VCR. And we went over and over again. And when I see it now I wait for the pause, because there was a pledge drive when we taped it. And so in the 40 minutes or so they were interrupted for 20 minutes. So I know where those pauses come at is such a Maddy Trumble 14:41 fun drive. Oh, yeah. Yeah. Stacey Simms 14:43 So. So tell me a little bit about performing though, with type 1 diabetes as a as a teenager as a kid. I mean, I imagine you had to do a few things to help yourself out. Can you talk about that? Maddy Trumble 14:55 Yeah, I'm not really. I'm trying to think of A story from when I was a kid, I'm not really remembering. The only thing I remember, I just, I got a pump in the summer before sixth grade, which is when I played anime and anime. And I remember having to do that and having it show through my costume. And that was honestly that for me as a kid again, I've been you know, no big deal. That was the biggest deal. I remember thinking. So you know, when you are, when you're performing, you usually have to wear a microphone as well. So it's like you have one extra machine on you. Anyway, so that's what I remember. I'm trying to think of something that happens maybe that I, Stacey Simms 15:48 that's okay. I'm just curious. Did your parents like when you're performing? Do they want you to check your blood sugar before? Did you have snacks backstage? Maddy Trumble 15:56 Or do yeah, that kind of thing? Yeah. Yeah, it's tough one. Because when I, I've been lucky enough to get to play a lot of these in shows and who don't really leave the stage. I'm just thinking, like, when I played Mary Poppins. I also have no problem I kind of really rely on you have a dresser who kind of needs you backstage? Every time you're off stage to give you water and and you know, if you need to change your costume or fix your makeup, they're kind of there. But you're never really offstage for more than no 20 seconds. Wow. So I'd always Yeah, so I've been you know, they always had glucose tabs or juice. And I would always, and when I was a kid, too, I'd put, I'd have like a little box on either side of the stage and in my dressing room. And yeah, cuz it's really, I mean, it's scary to be low, no matter what. But it's really scary to be low. And you're in the middle of the show and doing a dance number. And I've never had any major. Anything. I've never been so well. But there's been a couple times where it just gets it gets a little scary. And you can't leave the stage Really? Yeah, I remember one time Mary Poppins we were doing steppin time, which is this huge, like 12 minute long tap numbers. And I was starting to feel low, and then it kind of really hit me in the middle of that ever, which is a really, really bad time. And then you don't leave the stage again for another 10 minutes. And I've never, I've always a thought every time I do a show like I'm going to have there's going to be a point where I leave the stage or I'm going to have to stop and it's just going to have to be okay. Because it's just gonna have to be okay, because that's the most important thing is not the show is my health. But I've been lucky I haven't had to, do you Stacey Simms 17:47 ever think about keeping, like glucose tabs in your costume? Because, you know, I know Mary Poppins can't be eating in the middle step in time, but you could like sneak it. Yeah, something like that. Maddy Trumble 17:58 No, I never did. That's a good. There was always something. I guess if I if I'm in if I'm ever in a show where I can't leave the page for a long time I will 100% have to have something But Mary Poppins was that that one scene was strange when I was low, because I was on stage for like 20 minutes straight. Usually there's, I could run off stage as I needed to. And there's always someone nearby. And you know, I always tell everyone on the first day stage management just so they know. And everyone's always very understanding. I'm always so curious about it. And I should come to rehearsals with like a brochure. It's on the literature. But I just tell them and they're usually Yeah, I've not had any crazy, crazy thing I've had to deal with yet. Stacey Simms 18:52 Do you have a blood shock? Yeah. Do you have a blood sugar goal? And you certainly don't need to share specific numbers with us that you'd like to be in or range that you'd like to be in when you are performing at the beginning of the show? Maddy Trumble 19:05 Sure. Yeah, definitely. I, I mean, normal for me is like a little higher a thing than most people's. I like using one and 150 and right before the podcast. I was 137. So I'm patting myself on the back. But definitely the before show, because the adrenaline and everything. It's so easy and just running around and I just did last year I did a vivo which is and I played Eva Peron, which is the lead and like she really, I mean, I left the stage a lot. But every time I was backstage, I was changing my costume and my wig. And so it was just really there was never a moment to sit down. Never a moment test my blood. So I'd like to start ideally, like around I feel like around 200 because my buzzer is not going to go up when I'm doing a show. So I'm going to go down. So that will be the ideal. Do you Unknown Speaker 20:07 always have? Yeah. Stacey Simms 20:08 Do you wear an insulin pump during the show? Still? You kind of mentioned that earlier. Just curious to do do you keep it on under your costume? Maddy Trumble 20:18 Yeah, I do. I'm trying to think if I, I think I took it off for a veto, because that one was so short, the first act of like, the first and second act are both about an hour. And there were so many costume changes. And so it's so much running around. I think I did take it off of that one. We have Mary Poppins also, I think it would be different with costumers are so fantastic and can figure out where to place it. But with Mary Poppins I wore, there was no way anyone was going to see the Mary Poppins I had two microphones, because it gives you one, you use one, but then you have a backup in case the first one dies or goes dead because there's isn't time to change your microphones. So I have two microphones and my insulin pump, but no one saw because I had these huge dresses and a buffalo so they kind of I usually put them like in the like on the small my back. So no one's gonna see them because, but I'm trying to think if there's ever had a costume where I was worried about it being seen, I don't think so. I've been lucky to be very close in all my shows. Unknown Speaker 21:24 Okay, yeah. Unknown Speaker 21:25 What kind of pump do you use? Maddy Trumble 21:26 I have a mini med. I've had a mini med forever. A mini med paradigm. It's purple. It's very pretty. Stacey Simms 21:39 Do you use a continuous glucose monitor with it? Maddy Trumble 21:42 You know, I don't know. But I have a girlfriend in New York, who I actually met in Chelsea Market. I don't know if you went there when you were there. So it's really cool to just like walk through market. There's the IMF. And we were in the bathroom until the market and this girl was like really beautiful red hair, and exact. And she had like a really cool outfit on. And she had the purple tongue, like, on the outside of her pants, which I thought was really cool. And because I never wear like you can never see my pump. It's always somewhere hidden. And she was just wearing it on her jeans or their cool outfit. And I just said I was like, Oh, I like your pump. I have the same one. And first of all, for me to start a conversation with anybody on the streets in New York is really unusual. But I'm so glad I did. Because she was like, I just moved to New York. And I you know, I'm just wondering, like, Can I get your phone number and maybe we can hook up for lunch. And it turned out that we had a lot of friends in common because she's also in theater. And anyway, she's like, become my girlfriend. What was I saying? Oh, I just hung out with her the other day. And she just got a Dexcom. And she has a an Apple Watch. And she was just showing me she was like, Look, I'm just looking at my watch. And it tells me what my blood sugar is. So I do not have a continuous glucose monitor. And my mom has been trying to convince me for years to get one. But I just always been weird about having a second machine attached to me. But it's so clear. My friend Claire was showing me it's so small and I don't know, I'm gonna have to really think about it because it seems like kind of a really cool thing. Stacey Simms 23:18 Well, we've used our since for three years now. So if you would like to know the opinion of someone who's No, he was nine when he started. So he can you know, I do I think that the there there are. had to say this. I really Okay, so first thing is I'm the parent, right? I'm not the person with diabetes, right? So I of course love it, because it helps me take care of him in a way that finger sticks, you know, didn't give me the window that I wanted. But my perspective is not his you know, he likes it because he doesn't finger stick as much. And everybody uses it differently. And it's not labeled to not do finger sticks yet. But um, but that's really why if you ask him, that's what he likes it and it gets this mother off his back because I can just see his numbers. I don't have to ask him what's going on. Maddy Trumble 24:11 Can you see that on your phone? Yes. Or Oh, wow, that's crazy. Stacey Simms 24:15 Yeah, so he was right with the current Dexcom. He can have it on his cell phone or receiver. And that I can see it on my cell phone. And he is the one who wears the watch. He has a Pebble watch, which is a little less expensive than the Apple Watch. And he wears a watch so he can see it and it's more discreet for him in school. He doesn't want to pull out his cell phone. because nobody's allowed to have a cell phone at school. So he keeps his cell phone his backpack and then you can just look at his watch. But for us the best thing about the Dexcom is seeing trends, you know, because he's overnight his number, bananas because of puberty and everything else. And it That to me is the number one advantage is you really get a window. Yeah, you know, and I've already done a commercial for Dexcom in this podcast. So that's another one Maddy Trumble 25:01 Yeah, I think it's something I definitely need to look into it. I have an appointment next week with my endocrinologist and Dave and Dave also want me to get I have a new one this year, but a new endocrinologist, he's been trying to convince me, I mean, it seems like a pretty cool thing. thing. I was just so hesitant, because what's also hard, I've had diabetes for so long. And I've kind of been doing the same thing the whole time. And the thought of having something else come in and kind of interrupt What I know is scary. But, but also at the same time I've seen technology grow. Because in the last 20 years, that's, that's when I first started my first meter was 45, it might have been 60 seconds. I mean, 60 seconds, and like a huge drop of blood, and then 45, and then 30, and then 15. And now five, and you know, then I got the pump. And it's certain point and so, but for the last 15 years or so I've been I've been doing the same thing. So that's what scares me. But I really should welcome it. And it's exciting. And sometimes I don't always feel when I'm getting high. And I'll test and I'll be shocked. So I think that would be a good thing to have, because it was kind of right, you know, yeah, I have alerts for you as well. We love it. But Stacey Simms 26:19 at the same time, I totally understand what you're saying. I mean, you're you know, I have a lot of friends, who it's funny when you when you have somebody in your family who's diagnosed suddenly everybody comes out of the woodwork and you realize that you knew people. And I have a friend who Yeah, he tested one of the first pumps when he was in middle school. And it was a painful process. I mean, this is 30 years ago. So he it turned them off for pumps forever. And then he's got a pump in his 40s. He didn't want he just didn't want to do what he was doing fine control and he loves it. But you know, if he didn't, he will go back to what he was doing before. So you don't. Here's mom's advice. You Unknown Speaker 26:52 do what's right for you. You know, Stacey Simms 26:54 go check it out. Don't feel pressured. But yeah, cool. Is it that you made a friend? It's always funny when you see people with a pump or checking. Because you know, sometimes you don't want to be weird. But it's so cool that you are able to say something nice, great. Maddy Trumble 27:09 Yeah. I feel like I see them all the time on the subway. And I never, I never Yeah, never want to say anything. But some reason she we looked like we were taught from the same cloth. So I yeah, I'm glad I said hi. And maybe I will again next time I see the Father. Stacey Simms 27:27 So how did you get to New York? I mean, I know it's a long process. But as you mentioned, you're from you're from Berkeley. Yeah. And you were performing as a kid. But you know, a lot of people try to make it in theater. What was the I mean, not the whole process of Unknown Speaker 27:42 how did you do it? Maddy Trumble 27:45 Yeah, I grew up doing theater and my mom is so incredibly supportive. It's I I don't know how she and she loves theater. And it was never a question of, should I do this or anyway, so I found out I think we were in New York City. When I was in high school, we were seeing some shows. And I started noticing that people and their buyers and playbills were listing where they went to school. And I think I didn't even really know that you could use a major even got a BFA in musical theater, and I didn't know that that you could even do that. I think I kind of figured you had to go to NYU for acting or, you know, I didn't know any better. And so I was seeing BIOS, and I was seeing all these people. So many people have the University of Michigan in their bio. So I went up to a couple people after the show that season door and chatted with them about an actor's are so nice. And you know, they talk to you about the schools they went to. And so I looked into Michigan, they had a summer program for rising seniors. So the summer before my senior year, I did a three week musical theater intensive with the head of the University of Michigan Department of musical theater. So I did that. And then I love the school. I love the faculty and I audition, and I think three of us on this on our program got into the school. So I went to the University of Michigan for musical theater, and I did that for four years. And that was a tough four years. Because I've never, I had never really had any sort of training or I took voice lessons here and there and some acting classes, you know, maybe every other year, but I never I just did shows because it was fun. I just, I liked to be in plays and to all of a sudden be in a university setting where I was being graded on my acting and my singing and dancing was so strange to me. So I kind of had a hard adjustment and you know, it's an incredibly competitive environment. You know, there's there were 19 people in my class. Here's a group of like, 100 kids and everyone wants To be on Broadway and everybody wants to get the part in the show. And yeah, it was definitely a hard it was a hard. Four years. I think that that's what made me grow so much. And anyway, so I did four years at university. And then I did we did a senior showcase, which a lot of musical theater programs do, they put together like a 45 minute show, and everyone gets a couple minutes to kind of show themselves and what they do best. So some people in my class dance. Some people did like, you know, a little song and dance on people. I did I just sit there and saying, because that's what I do. And a bunch of industry people come agents and casting directors. And so from that I got an agent. Most people find was an agent, but then also from that, which doesn't always happen, but I got an audition for Mary Poppins, the casting director of Mary Poppins came to the showcase. And he actually called it up like pretty much all the girls from my class, went in an audition, and I had an audition and it went fine. But then I went away for the summer. And I never heard anything, never heard anything. And then I got a call all of a sudden, I was doing a show in St. Louis, during summer stuff, and they said Hi, can you come in for a callback or Mary Poppins? It's this day, so I had to take time off from St. Louis and go to this audition, and I got, I got the cell, like, right away. They called me when I was walking out of my audition. And they said, it was Thursday. And they said, Can you start rehearsal when Monday, so So I started on Monday. So that'll happen. It's so incredibly fast. And that was I did a tour twice. I toured with Mary Poppins two times. So this is the first time I did it. I got so I don't know if it was luck or timing or something. But so I did that tour for six months. And then we closed and then I moved to New York City. So I moved to New York City kind of in a great spot. I had all these friends in the industry. And I've gotten to save up some money. And I lived with a girl that I had toured with. And I was really lucky to have a lot of people moved to New York City, they go for their senior showcase. And then they're just there and they have the like my little sister did that she went and she did her showcase. And she got an agent, and then she had to find a restaurant job and and somehow come up with rent money because living in New York is so expensive. And I was incredibly lucky that my Find New York journey kind of started off. And it also started off a little late. And it was cool that I got to go to New York and I had a show on my resume. So auditioning was a little easier. And yeah, I definitely was a very long winded story. Stacey Simms 32:44 No, that was great. That was great. And, but but and then after you move to New York, you understudied and we're in a few other plays. Right? You were in Newsies. And you were in wicked. Maddy Trumble 32:54 Yeah, well, so I'm trying to think. So I moved to New York, and kind of right away, I think I've been there for six months. And then I got Newsies really quickly. And I did that for a few months. And then I did Mary Poppins again. And then I taught again, and then I came back to New York. And then I did wicked, and I actually did the tour of wicked. And then I tore it again with wicked, and then I came back. So I've been in and out of New York, since I got here. People asked me how long I've been in New York, and I feel like I'm lying to them. When I say five years. It's really not. It's really an often that long. The Yeah, so everything just kind of happened really fast. When I got really lucky, kind of right away. And then this, these last two years, I worked the I left wicked about two years ago, these last few years have been pretty slow, which has been tough to to deal with, because I had so much success so fast. And this is kind of right now I'm experiencing what most young actors experience in New York, kind of like, I go to audition pretty much every week, and they go well, and there's always some reason you don't get it really stupid. Like the last one, I was too tall. For one before that I was too young, which is good. At least I wasn't too old. You know, I've never had to do with talent, and I'm still getting used to the rejection is tough. I'm getting better at realizing that it's really not about me, it's not personal. Unknown Speaker 34:27 But let me ask you that. Maddy Trumble 34:29 No, I was gonna say it's tough. When you're in New York with 1000s of other fantastic actresses. You can be as specific as you want, you know, you don't have to sort of make any sort of concessions. The casting directors are like, I want that person to have shorter hair, so that then they can find that person. So, you know, it's really tough, and there's so many talented people, so I'm just really lucky that I'm in a spot where I know I have girlfriends and boyfriends who aren't even. They don't even they aren't even getting the audition. They want, you know, they're like, a whole step further behind me in a way, you know, because I'm the least, I haven't been getting the audition. That's like, that's step one. And that's really tough to even get the audition. Because if you think about, there's 1000s of people, and you know, hundreds of agents submitting their clients for one audition, so they can only see 10 people. So the fact that I even get to audition is like a great feat. So I'm at least thankful for that. But I was like a job that Stacey Simms 35:29 well, and that leads me to what I was going to ask, which is, yeah, as a parent of a child with type one, I'm listening to this. And I'm thinking, how is she paying for her supplies? And I'm trying to do the math, are you and I, this is a super nosy questions, I don't have to answer him. Are you? Are you on your parent's insurance? Like how do you do this? Maddy Trumble 35:49 Okay, so I was on my parent's insurance. But then I turned 26. Right. So that was last year. So then all of a sudden, so I get my health insurance, we have fantastic health insurance, that we get it through the union through the actors equity Association, and the insurance they give us is so great. It's incredibly affordable. And the diabetes supplies are actually like, we have a really great deal with them. And I don't really pay anything for my insulin or my strips, which is kind of agnostic. And anyway, but you get I get up to my union. So you have to, they give you insurance, based on the amount of weeks you worked in a year. So this year, I have literally worked five weeks, and you need 11 weeks to get six months of insurance, or 19 weeks to get a year. So I am losing my insurance January 1, which is super scary. And it just kind of adds a whole other element. So when I go into these auditions, I have to stop doing this. But I keep thinking like the stakes are so high for me for so many reasons. Because I'd love a job. I'd love money. But also I really just need to work so I can keep my insurance, my fantastic insurance. So thank goodness for Obamacare and not being able to refuse people because of you know, pre existing conditions, because I don't know what I would do if that was the case. But yeah, scary. So January 1, but I don't know what I'm going to do. I'll have to figure something out. But yeah, I know, it's been incredibly affordable the last few years, which is great. And then I think January 1 that will change. Super disappointing. Yeah, I yeah, it's that's kind of always been like me, you know, I watched the week's take away this last year, I would watch them go and every audition I'd go to I'd be like, okay, it starts the state and then finishes the state. So if I get it, I'd have enough weeks to Yeah, but um, yeah, no, I, I lost it this year. So that's kind of been tough. And that more than anything else has made you kind of reevaluate if this is the right thing to do, because I shouldn't I don't know, shouldn't it shouldn't be about that. When I'm auditioning and singing and acting. It shouldn't be about getting health insurance. But that's kind of what it's been about for the last year. And it's just Yeah, kind of stressful. And Stacey Simms 38:15 it's such a common, unfortunately, such a common thought among people with any chronic condition. And I hear all the time in the doors community, that people are staying in jobs, they don't want, you know, where they're, they're working for money that they need to only go to insurance. And yeah, that's that is tough stuff. Yeah, let's talk a little bit. I don't want to completely change the subject here. But okay, and this is another nosy question. So since you're just you haven't, you've done a lot of additions this year, but haven't had study theater work. Did you? Did you take another job? Did you take a waitressing job? That's kind of stuff. Maddy Trumble 38:49 Yeah, so I don't think I've been super smart about it. I have a lot of money saved up from touring. Because when you tour you get a per diem. And your paycheck, you kind of just get the pocket your paycheck, which is pretty fantastic. So I have like a lot of savings from three years of touring. So I've kind of been living off of that. And it's tricky, because every time I have an audition, and have a callback, and then have a second and third callback, which happens all the time, I'm like, Oh, I'm gonna get it. So I keep putting off getting a real like high paying sort of side job. But yes, I have. I do like I have a little teeny tiny part time job at soulcycle, which is fitting studio, which I loved so much. But I'm kind of in the process of thinking about what else I should do. I used to take headshots, which I take pictures for actors, which is kind of a great thing to do on the side for money and I haven't done that in a couple years because I don't know I just have not sure why. But I'm thinking about doing that kind of just to make some extra money now to pay for my health insurance. And I luckily have not had to waitress yet. I think I would be pretty terrible at it. I'm going to avoid that it's kind of the best. That's the best way to make money. I mean, my sister was doing that before she left on tour and was putting saving money in the bank. But she's working really hard. And I would I just I don't I would not want to be a server in New York, I think it would be a tough job. New Yorkers are tough. And especially when they're eating, they want things to be perfect. Standards are really high. I'm not sure I'd be good at that. That's funny. And I've been little side jobs. Like I do little temp things, and I babysit sometimes. And but yes, I've had to kind of pick up some stuff to make some extra money. Because, yeah, see, Stacey Simms 40:51 I heard from a few people, I put it on on. I put on Facebook that I was talking with you. And you've actually answered most questions that people had, which were about, you know, performing with Lowe's and, you know, hiding glucose and things like that, and would pump you Yeah, but I think a lot of the kids look at this and think, Wow, what a glamorous career. And I really want to do that. And listen, if you are you interested in theater, you are passionate about it. But I hate to say I'm glad to hear you talking about that. Because it's not a side of the working actor that we hear a lot about. Maddy Trumble 41:22 No, that's not and it's not something I ever thought about. or even in college, you know, they say we'd have people come in and chat, but the people who would come in so they'd have masterclasses and, and lab with, you know, alumni, but all the ones who came in are the ones who are working consistently and live really glamorous lives and who make a lot of money. No one ever came in and said, sometimes you don't make money. And sometimes it's stressful. And sometimes you lose your health insurance. And sometimes you really get, you know, when you're going on. I mean, I haven't gotten and I pretty much had an audition every week, and gotten called back for a year. And now I haven't gotten anything for over a year. So that is hard. Just the rejection is really tough. Because I'm pretty good at laughing about it. It takes usually takes a day, I usually have to go to bed, I get really sad. And then I go to bed and I wake up the next morning. I'm like, okay, I can do this. Yeah, it's tough though. When you it's constant. It's constant nose. And that's tough. And I go back and forth between blaming myself because surely not my fault. But it's hard when you know you. And when you see all your friends kind of succeeding. And, you know, which is it? I hate that I hate comparing myself to them and feeling like I'm competing with other people. Because you're really I mean, you are, but you're not. And so it's tough. It's really tough. But that one is good. It's so good. So, yeah. David think that's Yeah, that's Yeah, got to be so normal and so awful in those groups when people are working and people aren't working. It's gonna be crazy. Yeah. Yeah. And it's funny, because we're all at a different place. Like I said, You know, I have girlfriends who like they would kill to be having the audition, but I have, but then one of my best friends, you know, just turned down at a Broadway show, because, you know, he's kind of at a different level than me. And he decided that wasn't really what he wants to be doing. And, you know, so that's his heartbreak is that he, you know, they wouldn't give him enough money to do the show he wanted to do. So, you know, I have a hard time sympathizing with that, but also have to realize that everyone's in a different days. Sorry, my alarm just went off. Anyway, so I just, you know, everyone is dealing with their own. Yeah, you know, and I have another friend who I just auditioned for him last week, he's, you know, supervising a show I want to do, or that I was auditioning for, and I didn't get it. And I, you know, texted him and I said, I'm sad. I didn't get it. And I don't really know what to do anymore. And, you know, I can't catch a break. And he goes, Yeah, I'm not Angelou, I understand. I'm with you. I can't even get the auditions I want. And in my head, I like but I just, I audition for you. And but he's still, you know, he wants to be auditioning for other new Broadway shows, and he can't get those auditions and blah, blah, blah. So anyway, everyone's got their own heartbreak, you know, kind of no matter what level you're at, but then when it good and when I get to be playing my dream roles and getting paid to, you know, do like sing these, this music, music I want to say like when I got to play when I got to do a veto, which is like my dream role. And it's like, fantastic. And when I get to be recovered and people are so impressed with me because I'm in liquid, you know, then it's great, but then so that makes it worth it. I suppose but I'm kind of right now I'm kind of trying to decide. Just how worth it it is. Yeah. It's just tough. Stacey Simms 45:09 Yeah, you're at a crossroads. That's really wild. Unknown Speaker 45:11 Yeah, definitely. Yeah. Stacey Simms 45:13 Well, am I interested to keep talking to you over the next couple years? Who knows what will happen? So this time of year, I was trying to think, and I'll edit this part out, but I will I may end up running this during right before Thanksgiving. So that'll either set up or take at this next question. So for many people, yeah, for many people, their their yearly or their biggest exposure to theater, is that Macy's Day Parade where Broadway performers, you know, walk down the street in New York, it's amazing. And they're every show has a musical number. And I DVR this every year and fast forward through nonsense and just watch the musical numbers. Have you ever heard up is that I mean, that's gonna be freezing and hard work, and You're up early. But everybody's always smiling. And it looks like a lot of fun. What's Maddy Trumble 46:06 that? Oh, no, I have not done that. Because I have not been lucky enough to be in a show that's happening during that time. But But I you know, it's such a little teeny tiny world we live in. So I'm friends with like, everyone who does those shows, and everyone puts her does the parade. Yeah, I heard it's pretty freezing. And they all look, they all look so happy. But I think it is kind of like, that's a cool thing to do. When you're like, oh my god on a day to day parade. I that's kind of what this business when you get to work in it. It's kind of constant. Things like I I watched other people do this, and I was a kid. Like, and so that's pretty cool. You're like, oh, neither am I like Julian coming through. Yeah, yeah. So yeah, I think that's kind of what people are, like, out here. It's cold. Like, I used to sit at home, you know, every day, every morning. And, and like, I remember back in Mary Poppins, I got to play San Francisco. And I was like, I used to come and like, watch people. Like, I used to come and watch people on stage. And like, now little kids are watching me. Like, that's pretty cool. And like that's why that's like why you do it? I mean, you we do it because we love it so much not because it's easier not to have you get paid well, or it's like we'd love it so much. And I have always loved it. And like I think all of us if we could do anything else, I if I could do anything else, I would do it. But I don't really want to. So yeah, I'm still here. When you're Stacey Simms 47:37 talking about performing for those kids, and you weren't one of those kids, once you know, watching the show in San Francisco, I know that you've met some kids after the show who have type 1 diabetes, more and probably elsewhere, what's that like for you? Maddy Trumble 47:54 Well, first of all, they're also going to be better at taking care of themselves. And I am, I'm so impressed with all of them. They're super inspirational, because I what and it's cool because like I it is I never realized that I'm talking about it today that I didn't used to. It's not used to get me down, even before when it was harder to take care of it. Like in the 90s when it took 45 seconds for my, my, my resolve to come out. But I didn't used to like let it get me down. And these kids don't either. It's just something cool about them. It's something different and something they get to talk about and something that their friends don't have that makes them special. So it's always like, I think with anything when you meet kids who are like you are it's the same with performing like when I you know, every once in a while when I get to teach classes or kids who are actors, like they just took a song and they want it I don't do it because like, they want to make money or they want to win an award. They just do because they love it. And I think it's cool to like meet kids who, like remind you of you and remind you that like Yeah. Yeah, and it's but it's, it's cool, because I remember my role models. There was this like girl group called the punk girls, oh my gosh, I wonder what happened to them. They had like a CV and they all had diabetes. And, you know, I'm trying to think I didn't have any role models with diabetes. I didn't have anyone to look up to did what I did, who had diabetes, you know, like if they'll if they did it, and it was no problem for them. So that's kind of cool. I don't know that I fancy myself a role model, but I hope I can be. You are definitely Yeah. Stacey Simms 49:37 I have. I have a I have a Facebook question for you. So Trish writes on Facebook, my high school theater major loves her meeting you Maddie and she wants to know if you have an education program for rising stars. I mean is there is there no, you went to college for this, but there is Maddy Trumble 50:00 Do you mean at a college level? Stacey Simms 50:01 I would think either a college level a summer program, you know, something that you recommend to kids get on the track. Maddy Trumble 50:08 Oh, gosh. There's so many musical theater apartments now, so many more than one. I feel like there's new ones popping up all the time. I University mission was great. It's the faculty is kind of all changed now. And I'm not quite sure exactly how the department's being run. Oh, my gosh, there's so many I would say. And there's so many that we think we need to go to like, I thought I needed to go to Michigan. And obviously, I went there for a reason. But the I know people who go to smaller schools and who love them, and people who go to big universities and love them, I think it's about like doing all the research. Also, it's probably so easy. Now with that there's probably so many resources on the internet. I'd say do the research and visit if you can and see which works best for you kind of think it's like training programs like it's like classes. I have a friend who has a business who, oh, gosh, this is terrible that I can't remember it. I'll post it on the Facebook groups. He has a business where he takes him and he takes other like, Broadway folks with him and Broadway stars. And they'll go and travel to schools and high schools. And I know there's a couple organizations that do this. And they'll teach classes, and they'll perform for you guys. I did it one time, I went to a little teeny tiny, tiny town in Texas. They were doing Mary Poppins and I taught a master class. I think it's called straight out of New York, this is the worst answer ever. You're gonna have to add up just send it to me too. I haven't taken a class and so long, I probably should maybe it would be better my ambitions if I took a class. But yeah, you know, I wouldn't even know where to tell someone where to start. Gosh, I will think about that. And I will get back to that person on the Facebook page. That would be great. Stacey Simms 52:05 How funny. There was also a question about, you must have a pretty crazy schedule, even when you're just auditioning, you know, you don't have a regular nine to five. So the question of how do you manage diabetes? Do you have a routine or a special diet or you know, anything that helps you out? Maddy Trumble 52:22 The short answer is no. Which I'm constantly trying to be better and trying to. To find that routine. But yeah, it's tricky because every day is different. Some days I so I work at a gym, essentially. And we asked exam classes with somebody that has to be there at 530 in the morning. But then other days I like today I slept in and tomorrow I'll sleep in. And then the next day, I wake up at four in the morning. And so everyday is so different. Yeah, it's tricky. And I kind of I just test a lot, which is why I should get the Dexcom I test a lot and I try to keep up with everything. Yeah, there's it's tough when there's no routine. And as far as diet goes, I try my hardest to kind of I'm also vegetarian, which doesn't really have any effect on diabetes, but but I feel like I maybe eat more carbs than the average person because I joined me. So I'm I try to I'm pretty good at counting carbs. I will say got that going for me. I do a lot a lot of carb counting a lot of like, bolus wizarding on my pump to take out my guesswork, because my guess is pretty bad. But yeah, it's a constant, constant. struggle. I still get surprised by highs more often than I'd like. I'm not low often, which is good, I guess. Yeah, I always have larb always has me always have fruit with me too. In case I need it and but yeah, no, I there's a lot of growth to be done. And yeah. I'm glad to see my other eyes on the doctors equity because I guess they need their help. Stacey Simms 54:13 Well, listen, I always think it's interesting when I talk to people like you because I kind of hear you almost like apologizing that you're not like a perfect role model. It's so funny. But you know, that's what this life is all about. I mean, there are people who are absolutely amazing. And you know, they have it they seem to have it down. But I like talking to people, too, who are very realistic and understand. I mean, this is not a game of perfect Maddy Trumble 54:39 Yeah, no, it's not and I think goodness, but I ya know, I apologize all the time, but I always feel guilty about it, which I need to get over that part about it because it's hard for everyone. Even my girlfriend with a Dexcom the other day she was like, I was like 300 the other day and I don't know why that made me feel better about it. But I was She's super high and she has a desktop. So yeah, if and I had a girlfriend actually, who did wicked with me who also was a diabetic, which was fine. I never worked with him before. She didn't have a problem. She had a Dexcom. And she was had such unbelievable control. She's the most like, regimented, disciplined person I've ever met. And so for her a high would be like, if she was like, in the 200. She'd be like, Oh, my God, you know, that would be a big deal for her. She really made me feel like I felt like I was constantly apologizing to her. She made me feel like the worst diabetic. Not intentionally, I did that myself. But he was really great at taking care of herself. And she ate like paleo, and she counted every car and every gram of protein and calorie and pretty incredible to watch her take care of herself. She was really good at it. Definitely an inspiration. Yeah. I will never ever be like that, even if I tried my hardest just because I don't have that personality. But it was something to aspire to. Yeah, interesting. Well, Stacey Simms 56:06 it doesn't sound like you're doing half bad. I mean, I know you're not working as much as you'd like to. But it's been fantastic talking to you and learning about this life. That's very cool. So keep us posted. I might see I didn't even ask you for theater tickets or anything. I was very good. Maddy Trumble 56:23 I wish I can give you some I want some to Stacey Simms 56:27 Oh, I know what I forgot to say. So I just wanna let you know. Yeah. So the reason I wanted to talk to you was over the summer, Newsies came through Charlotte, and where we live. And so we all went to see it. And my son who has type one, we were watching it. And if you haven't seen it before, it's a very intensive dance show. I mean, the choreography is amazing. It's dance and gymnastics. And it's incredible. And he said to me, I wonder how somebody with type 1 diabetes would perform in a show like that? Not could they but can just how would they do it? And so that's when I went on the search to try to find somebody who'd fit on Broadway. And so how fun to find you. And you'd been in doozies. And you guys had like a kind of a mini reunion of some of the cast members right in to do like a one night performance in New York. Maddy Trumble 57:12 Yeah, we just did a little like reunion concert with him last year. I think we're gonna think it's gonna be an annual thing. Yeah, some of the original, not just original, any movies? Yeah, we got together and we sing some songs that I sang with. Cara, who I did the show with. And then we did wicked together too. So we sang the song from wicked, which is kind of fun. Because it's so rare that you get to work with someone twice in this business. So yeah, it was super fun and fun to get to see all our friends again and sing songs from the show. Yeah, that's great. And we're gonna do that next year, probably sometime in the summer. So yeah. All right. Stacey Simms 57:53 Very cool. Well, thank you so much for joining me. It was great to talk with you. Yeah, Maddy Trumble 57:58 thanks. Thank you so much. Great. Announcer 58:05 You're listening to Diabetes Connections with Stacey Simms. Stacey Simms 58:11 I will link up lots of videos you can see Maddie perform, and that'll be at Diabetes. connections.com. On the episode homepage, I really, really miss shows. I mean, obviously, I'm Unknown Speaker 58:22 not a performer. I Stacey Simms 58:23 was a wannabe performer when I was a kid. You know, I wanted to be an actress. That changed once I realized how much talent you did need to. But I love Love, love musicals and shows and I almost this year, I seriously considered starting a second podcast all about Broadway shows. And I may still do that someday. I mean, who knows? Never say never. But we'll see. I just I miss it so much. I can't wait to go back and see people performing. There's nothing like live theater. All right. Thank you, as always to my editor john Buchanan from audio editing solutions. Thank you so much for listening our regular episodes every Tuesday, classic episodes every Thursday. So we'll see you back here in just a couple of days. Until then, be kind to yourself. Unknown Speaker 59:12 Diabetes Connections is a production of Stacey Simms Media. All rights reserved. All rounds avenged.
The New Rules of Cheese: A Freewheeling and Informative GuideBy Anne Saxelby Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city sitting at her dining room table talking to cookbook authors.Anne Saxelby: So my name is Anne Saxelby of Saxelby Cheesemongers and I just wrote a book called The New Rules of Cheese, A Freewheeling and Informative Guide that was published by Ten Speed Press.Suzy Chase: Saxelby Cheesemongers is New York City's first all American cheese shop. Daniel Boulud called you the most sophisticated boutique fromagerie or cheesemonger in the United States. Tell me about the American artisan cheese revolution.Anne Saxelby: So the American artisan cheese revolution really started in the seventies with a bunch of really talented enterprising women making goat cheese. There was Laura Chenel in California, Mary Keen, also in California of Cypress Grove Laney Fondiller and Allison Hooper in Vermont and Judy Schad of Capriole Dairy in Indiana. And if I forgot anybody, I'm so sorry, but there were these group of goat ladies, basically, as they would affectionately call themselves and they started making fresh goat cheese which at the time was a very new and novel and probably bizarre thing for people to see in the grocery store and on menus at restaurants, but it was kind of the back to the land movement and also just synchronized nicely with some different things that were going on with fine dining in America. There were some French chefs kind of up and coming and not finding the ingredients that they needed for certain dishes and fresh chevre certainly fit right into that role. So these women started kind of creating these boutique small-scale creameries and really kind of ushered in the whole artisan cheese revolution. Following them in the eighties and nineties, there was a whole wave of different small-scale producers, mostly centered in Vermont and California, a little bit scattered throughout the Midwest, but it seems like the East and West coast were really kind of the first seed beds I would say of the artisan cheese revolution and it's just kind of continued to grow kind of like a mushroom and like an inexplicable, but like awesome way where now there are thousands of different artists and cheese makers across the country in every state making really amazing cow, goat, sheep, even sometimes water buffalo cheeses. And so any kind of Italian mozzarella that's the real deal is made from water buffalo milk, but there, there was a herd of water buffalo in Vermont, and I know that there is still one or two herds of dairy water buffalo in the United States. I think there's one in New Jersey now actually it's called Riverine Ranch and water buffalo milk is just awesome. I think it's very rich and fatty and great makes really flavorful cheese, but I've heard that the water buffalo are a little bit trickier to raise, especially in the colder climates where, where we live. I think they like the warmer environment a little bit betterSuzy Chase: I thought you were going to say well they're all over Paducah or something.Anne Saxelby: I wish.Suzy Chase: So I'd love to hear about your relationship with cheesemakers.Anne Saxelby: I feel like that combined with my love of eating this delicious stuff are the two biggest reasons why I'm in this business. I went to art school in New York City. I went to NYU and studied painting and drawing as an undergrad and when I graduated, I kind of wasn't feeling the art world in a big way. I felt like there was a little bit too much pretense, you know, it was like a highfalutin kind of exclusive club, you know? And I was like, ah, I don't know if I really belong here, but I had no job prospects and so I asked Cato Corner Farm at the green market if I could come and have an internship with them and they were like, yeah, but not until the fall. I had to kind of wait for a little bit to have that opportunity but once I got there, I was just like oh my gosh, I fell in love with not only the cheese making process, but the cheese makers, you know, Mark and Liz who owned Cato Corner. Mark was a former English teacher. Liz was a former social worker and they just wanted to find a way to make a living, having a small farm and making artisan product and cheese was a way for them to do that. And I feel like most of the cheesemakers that we work with have similar stories. She's making this kind of the second career one that was just born out of like a love for art, for food, for community, for sustainable agriculture so I feel like the people to me are just as interesting as the cheeses they make. Having those relationships, those close relationships with our producers is a big motivating part of what makes having Saxelby Cheesemongers so fun.Suzy Chase: At Cato Corner, you wrote in the book, that's where you realize that cheese making was a lot like art.Anne Saxelby: Yes, cheese making is a lot like making art, except it's not quite as, I guess neither one is quite as romantic as people kind of imagine cause if you're really doing something day in and day out every day, you know, it's really hard work but for me, the thing about cheesemaking was that starting with a blank canvas and winding up with a painting or starting with raw milk and ending up with a wheel of cheese was a very similar process. You had to have a good technique and be consistent and apply all of your skills only with cheese. There was no room for BS, which was the thing that kind of bothered me about the art world, because I feel like a lot of contemporary art, you can look at it and you're like, huh, I don't know it looks like a banana duct tape to a wall to me. I don't know if that's really, that's really art or not.Suzy Chase: Or it's like I could have done that.Anne Saxelby: Yeah, exactly.Anne Saxelby: You know, and I was like, is it brilliant Or are you just pulling the wool over on us, but with cheese that doesn't happen. You know, if you don't follow all the steps, if you don't apply this real rigor, that's both science and art you're not going to end up with something delicious. And so there was something about that kind of authenticity of cheesemaking that really spoke to me. I was like, okay, here's this edible art form and it makes people happy so it's just kind of a, win-win win.Suzy Chase: Murray's, Citarella and Whole Foods has enormous cheese cases from cheese from around the world. But I love that you're focused on building a small case featuring American cheese. Can you talk a little bit about that?Anne Saxelby: Sure. So before I opened my shop, I actually went to Europe for a little while to learn more about cheesemaking and wine making. I figured it was kind of like my last to like travel and learn all this stuff before I hunkered down and started my own business. But I also felt like it was important to just learn as much of the background of not only the making of these products, but kind of the selling and aging and, and all of that. So when I was traveling in France and Italy, I was kind of spying on different businesses of all types and trying to take inspiration from ones that I thought were doing things well. And when I was in France, the thing that really inspired me about all the cheese shops, there was their kind of laser focus and attention to detail and a cheese shop in France you're not going to find anything other than cheese. I feel like if you go to a cheese shop in the States, you know, it's usually a little bit of cheese, charcuterie, crackers, olive oil, vinegar, chocolate, all these kinds of other gourmet kind of specialty items. And then also oftentimes also a lot of prepared foods, whether it's sandwiches or salads or things like that. And it's a cultural thing. And there's a reason that laser-focused cheese shops work in France because people have this kind of built in appreciation that's just in their blood, literally through the millennia but that kind of simplicity of just focusing intensely on, on one idea, I found really like exciting and something that I wanted to emulate. So when I opened my own business, I really wanted to just focus in on cheese in particular. And then because of the tiny, tiny little space I found to open my first store, which was on the Lower East Side in Essex Market I literally had a hundred square feet and half of it was a refrigerator and I was like, all right, well, I literally have three feet of cheese case to merchandise cheese and so I'm going to take a gamble and just work with the American artisans that I love and see what comes of it. And luckily people have been into it.Suzy Chase: So your cheese case dictated what you were going to have?Anne Saxelby: Yeah. So I was thinking about the store and I always wanted to have a focus on American, but then once I saw the actual size, I was like, well, you know what, I'm going to do all American because there's not room to do anything else there because that's what I really want to do anyway. So let's, let's just go for it.Suzy Chase: So now you're at Chelsea Market downstairs and cheese has become the lens through which you see the world where you share what you know, and help others, now to help us you kicked off this book with the rules, for the cheese counter of which you have 12 talk a little bit about these rules and why we need them.Anne Saxelby: I was just trying to kind of demystify the cheese shopping process because I feel like shopping for cheese, if you're not like already a cheese nerd can seem a little intimidating so that's really what I wanted to get at with the first 12 rules, like support your local cheese shop. I think it's so important for people to kind of seek out a small independent retailer, if they're lucky enough to have one in their area or a farmer's market, just because those are the people who are super passionate, who are really going to be knowing the details behind the products that they're selling and supporting small business I feel like now more than ever is just so important. And then I talk about learning what the five basic styles of cheese are because when you go to a cheese counter and you see a hundred or 200 or however many different kinds of cheese, you're like, oh my God, how could I ever choose? But all cheese basically fits into like five basic categories, which are fresh, bloomy rind, natural rind, washed rind, and blue. And if you can kind of just know those basic types, you can start to identify what you like a lot easier.Suzy Chase: So I bought the five styles of cheese last weekend at your shop and okay, so number one was fresh and I got the Narragansett Mozzarella. What's fresh?Anne Saxelby: So fresh cheeses to me are cheeses that don't have a rind they're very young, they're very simple to make and they tend to be really mild in flavor. So mozzarella, fresh goat, cheese, ricotta, queso blanco, queso fresco, those to me are fresh cheeses, and they're great to start a cheese plate with because they're really light and mellow, and then you can kind of progress towards stronger flavors. They're also great to cook with. So they're great to have around because if you're using them on a cheese plate, great, but you can also put them in a salad or on a pizza or in an omelet. And so it's a really nice thing to have in your kitchen.Suzy Chase: The next is bloomy rind and I got the Kunik, is that how you pronounce it? Mini?Anne Saxelby: Yes, the dream boat bloomy rind cheese. So bloomy rind cheeses to me are cheeses that have a rind that looks like brie. So they're kind of covered by like a white fuzzy mold. And they're called bloomy rind because this white fuzzy mold literally blooms on the outside of the cheese as it ages and forms this beautiful and kind of protective rind around the cheese. So these cheeses tend to be a little bit softer, a little bit gooier, more buttery and can have kind of a mushroom flavor as well due to that bloom on the rind and the Kunik is one of my all time favorites. It's a triple cream goat, cow blend. I always tell customers behind the counter, it's kind of as close as you can get to eating goat milk ice cream without actually going there.Suzy Chase: The next one I got was natural rind, and that was the Jersey Girl Woodcock Farm.Speaker 3: And I feel like the category natural rind is cheating a little bit, cause it's lumping like so many different kinds of cheese into one group. But to me, a natural rind cheese is anything like the Jersey Girl that has kind of a natural from earthy crust or rind on the outside and that rind forms in the cave, they don't do anything special to the cheeses as it's aging to kind of influence the bacteria and the mold one way or another. They might brush the cheese and flip the cheese as it's aging, but these natural rind cheeses, they tend to be a little bit more aged maybe between, I would say like three and gosh, upwards of like two years old and they can have more intense flavors like that Jersey Girl that you got is like buttery and a little bit sharp and also kind of just earthy and beautiful and I think it's nice to have one of those on a cheese plate that's just a little bit more rustic, a little bit more aged, a little bit more intense.Suzy Chase: The next one I got was a washed rind, the Lazy Lady Farm Two Lips.Anne Saxelby: Yeah. Two Lips from Lazy Lady. So that actually, I don't know if you saw the goat on the label, but Lazy Lady is probably one of our most politically active cheese makers. She says one goat, one vote when we were talking about the election, she was talking about marching, her goats actually down to her local polling place, which would have been amazing if she actually did it. So it's a washed rind cheese, it's washed with a salt brine as it ages and so what that washing process does is that it encourages this kind of reddish orange bacteria to form on the rind and that's what gives washed rind cheeses their signature, pungent smell and pungent quality. And so washed rind cheeses tend to be pungent intense and it's always lovely to have something that's like a little bit funky to push the boundaries.Suzy Chase: The last one is blue and I got the Bayley Hazen Blue from Jasper Hill Farm.Anne Saxelby: Oh yeah. Bailey Hazan is such a classic. That's like my go-to blue whenever I need something to snack on the, at the cave or at the shop. And so blue cheeses are very easy to recognize, of course, because they've got those beautiful blue veins running through them. The mold is not injected into the cheese as many people think, but it's actually activated by oxygen. So this blue mold is put into the milk during the cheese-making process and then about a week or so after the wheels of cheese are made, the cheese maker will come and poke holes in the wheel and anywhere they poke a hole, a vein of blue will grow. And if they're extra kind of like nooks and crannies and the interior of the cheese that oxygen will find its way all in and the mold will kind of spread all throughout the middle of the cheese. And so an important thing to know about blue cheese is that they're not all created equal. Some blue cheeses are super strong and super intense and other blue cheeses are like very creamy and mild and just really kind of luscious and decadent like there's Gorgonzola Cremificato, which is a great Italian blue that's very mild and sweet and there's Cambozola, which has literally combination of Camembert and Gorgonzola and that's another very mild blue. So even if people think they're afraid of blue, I would recommend that they try some just to see, cause there's kind of a full spectrum of delicious flavor to discover there.Suzy Chase: Okay. To eat the rind or not eat the rind. That is the question.Anne Saxelby: Oh, for me, I always eat the rind. Well, unless it's wax cloth or bark, I always try it. Unless it is those three things, it is edible. It's just up to you whether or not you like the taste. So soft cheeses like Kunik, I would not miss that rind for anything. Firmer cheeses like Jersey Girl, I might nibble a little bit of the rind, but maybe it's going to be a little bit earthy and a little bit intense, but I always do try it cause I feel like it can sometimes add really delicious flavors.Suzy Chase: So I guess for the holidays, if we want to make kind of a basic cheeseboard, we should do the five basic styles of cheese?Anne Saxelby: I think that's a great place to start. Yeah. Because then you can get all of kind of these different textures, styles, flavors represented, and it's going to really give you a whole nice spectrum of cheeses and flavors to work with.Suzy Chase: So quickly tell us about your theme to cheese boards. I love this.Anne Saxelby: I was just saying there are a million different ways that you could take it when you're making a cheeseboard, like choose a country you can do an Italian, a French, a Spanish or an all American, or if you wanted to get more specific, you could even do an all Vermont or all Wisconsin or all California cheese plate. You can also do like a tour of the barnyard and pick different cheeses from all the different milk sources. You could also be really silly and do like an 80's theme cheese plate include some, I don't know, weird cheese in a can or no, I wouldn't really do that, but you know what I mean?Suzy Chase: A cheese ball!Anne Saxelby: Yeah, exactly. A cheese ball covered with nuts but I mean, there are a million different ways you could take it and I feel like that's what makes eating cheese fu.Suzy Chase: Okay. So you wrote in the book, cheddar is a noun and a verb.Anne Saxelby: That is true. So cheddar is a style of cheese, but it is also what is done to the curds during the cheese-making process that makes cheddar unique from all other cheeses.Suzy Chase: Now to my segment called Last Night's Dinner where I asked you what you had last night for dinner.Anne Saxelby: Oh my gosh strangely it involves zero dairy. That is very unusual. Actually, so I sell cheese, my husband sells meat, so we're, we've got a pretty like dairy and meat, protein, heavy diet going on. But last night we had shrimp tacos actually.Suzy Chase: Oh, did you make them?Anne Saxelby: I did. Yeah. I feel like during the pandemic we discovered the frozen food section of the supermarket more than we ever had before. And so now I always keep frozen shrimp and my freezer and frozen dumplings because those are great in a pinch. And so yeah I just did the shrimp real quick with some, with some garlic and lemon and you know, cooked some beans and made some pickled red onions and we just threw it all together.Suzy Chase: Where can we find you on the web, social media and in New York City?Anne Saxelby: So on the web SaxelbyCheese.com and we do sell copies of the book online. I will sign the books and send them out if you order them from our website and we also ship cheese nationwide. On Instagram and Twitter, we're at Saxelby Cheese. And in the real world, we are in the Chelsea Market, which is on 9th Avenue, kind of between 9th and 10th Avenue, between 15th and 16th Streets it's a great market.Suzy Chase: You can find me there downstairs too!! It's my favorite place. I'm telling you this book is a wonderful holiday gift that everyone has to get. And thank you Anne so much for coming on Cookery by the Book Podcast.Anne Saxelby: Thank you so much for having me. It was such a pleasure.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.
The ability to step away and see the big picture is essential as a leader. It’s what allows you to work on the business so you can then then work in the business. As a leader, you have to be able to see the broad view, to formulate a theory, develop strategies, and finally assemble and inspire your team to get there; time & time again. Today’s guest exemplifies just that. Through a fundamental belief that business is a series of problems to be solved, through many iterations, he grew his company from selling vaporizers on eBay to a Nasdaq listed, leading global platform for the development and distribution of premium cannabis accessories and lifestyle products. Grab a lemonade, iced tea, or even better, an Arnold Palmer, and enjoy the founder's journey of Aaron LoCascio, co-Founder & CEO of Greenlane. Professional Summary: Aaron LoCascio is Co-Founder and Chief Executive Officer of Greenlane. After encountering his first vaporizer at the age of 19, LoCascio sensed the commercial and technological potential of vaporization and began purchasing and re-selling units online shortly thereafter. Since then, Greenlane has flourished under Mr. LoCascio’s continued day-to-day operations. Mr. LoCascio holds a degree in Accounting from Valencia Community College. Company Summary: Greenlane (NASDAQ: GNLN) is the leading global platform for the development and distribution of premium cannabis accessories and lifestyle products. The company operates as a powerful house of brands, third-party brand accelerator, and omni-channel distribution platform. Greenlane serves the global markets with an expansive customer base of more than 11,000 retail locations, including licensed cannabis dispensaries, smoke shops, and specialty retailers. Greenlane’s world-class team provides services including product development, go-to-market strategy, sales and marketing support, customer service, direct-to-consumer fulfillment, supply chain management, and distribution. Greenlane also proudly owns and operates a diverse brand portfolio including packaging innovator Pollen Gear™, the K.Haring Glass Collection by Higher Standards, Marley Natural™, and VIBES™ rolling papers. Higher Standards, Greenlane’s flagship brand, offers both a high-end product line and immersive retail experience with groundbreaking stores in both New York City’s Chelsea Market and Malibu, California. Greenlane also owns and operates both Vapor.com and VapoShop.com, two industry-leading, direct-to-consumer e-commerce platforms in North America and Europe respectively. For additional information, please visit: https://gnln.com/. Top 5 Articles/Interview with our Guest: https://mgretailer.com/business/retail-merchandise/aaron-locascio-living-life-in-the-greenlane/ https://www.forbes.com/sites/warrenbobrow/2020/06/04/greenlanes-rise-to-market-domination-started-in-founders-college-apartment/#616f701f7a68 https://www.newcannabisventures.com/greenlane-narrows-focus-to-ancillary-cannabis-brands-and-distribution/ https://thedieline.com/blog/2020/10/13/inside-the-studio-greenlane Hashtags: #LitUp #FoundersJourney #CannabisEntrepreneur #Founder #Cannabis #Entrepreneur #smokingaccessories #highsociety #hightimes #highlife #dispensary #smokeshop #vapeshop Aaron LoCascio, Co-Founder & CEO, Greenlane https://www.linkedin.com/in/aaron-locascio-9682b519/ https://gnln.com/ https://www.facebook.com/gnlnws/ https://www.instagram.com/greenlane/ https://twitter.com/gnlnwholesale?lang=en https://www.linkedin.com/company/greenlane-inc/ Brian Weber, Producer & Host, Lit Up Cannabis: A Founder's Journey linkedin.com/in/briancweber www.litupfounders.com www.facebook.com/LitUpFounders/ www.instagram.com/LitUpFounders/ www.twitter.com/LitUpFounders www.linkedin.com/company/litupmedia/ Listen to the episode here or on SoundCloud, Apple Podcasts, Google Podcasts, Spotify, Stitcher, TuneIn, iHeartRadio or RSS to your favorite podcast app.
Sarah and Liz met on a blind date in New York City. Sarah ordered a club soda with a splash of cranberry juice. Liz ordered wine — twice.A few weeks into dating, while taking a walk together through Chelsea Market, a feeling crystallized for Liz: “I knew in the way seasons change that I would love her before this one ended.”In order to make this work, Liz knew she could no longer hide from Sarah that she had an unhealthy relationship with alcohol.But six weeks after they got married, Liz hit a wall. She found herself in an airport, en route to Milan, tempted by a cold escape.Featured stories:“Flying Close to Temptation," Liz Parker“What Love Feels Like," E.J. SchwartzLiz's story was recorded by Audm. To hear more audio stories from publishers like The New York Times, download Audm for iPhone or Android.You can find more information on today's episode here.
The first Oreo rolled out of Chelsea Market in Manhattan in 1912, but despite the cookie’s popularity today, Oreos weren’t an immediate cookie smash hit. In fact, there was already another cookie on the block that looked remarkably similar to Oreos: two chocolate wafers embossed with laurel leaves, and white cream in the center. This cookie was widely loved, made with the highest quality ingredients, and saddled with a curious name: Hydrox. So how did a cookie get a name so bad? Producer Alexa Lim takes us all the way back to the early 1900s, and brings us a story of the rise - and the crumble - of a cookie named Hydrox. Guests: Carolyn Burns is the owner of The Insight Connection, and a former marketing director for Keebler. Stella Parks is a pastry chef and the author of Brave Tart: Iconic American Desserts. Ellia Kassoff is the CEO of Leaf Brands. Footnotes & Further Reading: For more Hydrox history, check out Brave Tart by Stella Parks. Can’t get enough Hydrox? This is a fun website. Credits: This episode of Science Diction was produced by Alexa Lim, Elah Feder, and Johanna Mayer. Our editor is Elah Feder. Daniel Peterschmidt is our composer and contributed sound design. Fact checking by Danya AbdelHameid. Chris Wood mastered the episode. Our Chief Content Officer is Nadja Oertelt.
Most Experienced ECD? OK, One Of Them,Of course, you can argue with my description of Patrick (Pat) Peduto. But go ahead and argue with the following...ECD on accounts like Burger King, Toyota, AT&T, Nabisco. See the list at the bottom.Author of "I Wrote The Book On Advertising"Member of the Directors Guild & commercial director.Actor.Professor.Owner of the agency RocketScience Creative.YO - Hypnotism coming: Remember to subscribe to Advertising Stories. Remember to subscribe to Advertising Stories.A nice thing for me… Feedspot has recognized Advertising Stories as being a top 15 advertising podcast.Keep going......... Ok,Pat's clients... ABC Entertainment, Access Fund, A-Cute Derm, Act!vate, Adatom.com, agencyfinder.com, Alaska Distillery, ASM Fund, AT&T, Alka-Seltzer, Almond Joy, AVIS, Bayer Aspirin, Bally Total Fitness, BellSouth, Beneficial, Birds Eye, Burger King, Camel Filters, Canon, Century21, Chelsea Market, Ciroc, Citibank, Clairol Ultress, Club Med, Coca-Cola, Con Edison, Cox Interactive Media, Creative Artisan Brands, Crunch, Cuervo 1800, Delta, Diet Coke, Don Q Rum, Donnelley Directory, E-Z Wider, EasyLink--AT&T, EliasArts, Exxon, Florida Citrus, Frontier Brands, GE Rechargable Batteries, GM Credit Card, Gold Medal Flour, Grand Marnier, IBM--Latin America, Hamm's Beer, Hanes Hoisery, Hardee's, Healthy Home Environmental, Hellmann's, Holiday Inn, homedelivery.com, Honey Graham Bears, ICI Americas, Interview Magazine, Investment Expo, JAL, JetUSA, Joker, Kellogg's, Kodak films, Kodak Photo CD, Kodak 35mm Cameras, Krystal, Lamaze Publishing, LaMotta's Tomatta Sauce, Lexus, L'Eggs Sheer Energy, Lipton, L'OREAL, Lucent, IRS, Life Savers, Lufthansa, Luxe Hotels, Manhattan Mortgage, Marriott, McDonald's, MGD, Miller Beer, Mistic, Molson, Nabisco Cookies, National Car Rental, National Council for Adoption, Navan, New Jersey Online, New York Life, NewsWorks, Nomad Networks, Northcoast Consulting Group, NYC Office for Economic Development, Nikon Cameras, Northwest Airlines, Nucoa Margarine, Olympia Beer, PT-1, Palm Springs International Raceplex, PaineWebber, Parker Brothers, PheasantRun, Pizza Hut, Pleasant Company, Ponds, Portfolio School, Prodigy, Nuprin, Ragu, React.com, Ruffino, Rums of Puerto Rico, Rival Dog Food, SFATA, Sandella's Cafe, Schick Electric, Skippy, Smirnoff, STP Motor Oil, Stella Show Mangement, Stockgroup.com, T42, TailWinds Distillery, Tampax, TIME, Talbot Hotel, Tommy Hilfiger, Toyota, US Army, US Postal Service, Unisys, United Craft Distillers, UrbanGlass, Virgin Atlantic, Wall Street Journal, Winston, Wrangler, Wendy's, Wheaties, Woolmark Co, Yoplait.
Get the featured cocktail recipe: My Cup Runneth Over If you look up bon vivant in the dictionary, you will simply find a photo of this Sultan of Swoon. Tad is definitely a man about town and has a true passion for ‘the good life.’ Before taking on his current role as the Ambassador to the Americas for Amaro Montenegro, he was a founding partner of The Tippler, a cavernous cocktail bar under Manhattan’s famed Chelsea Market and the co-founder of Tippling Bros., a New York-based beverage consultancy. And as if that wasn’t enough, he also co-authored “A Lime and a Shaker: Discovering Mexican-Style Cocktails.” Cin cin! #CocktailingAloneTogether and want some liquid courage so you can join Tad in a moment of IG swoon? Then head over to our library of libations for the perfect recipe to croon by. Don't forget to subscribe, download and review to share your thoughts about the show!
Welcome to another episode of Please Don't Kick Me Out. For this episode, I interviewed my dear friend and musician, Jesse Hawkins. Jesse recently came to terms with his sexuality and discusses that along with the feeling of imposter syndrome as a musician. It was a very interesting conversation! Imposter syndrome affects us all in a different way, but I really enjoyed our conversation. A reminder: If this podcast helps one person, then we have done our job! Connect With Jesse: http://instagram.com/jessehawkins Jesse's Music: Into The Wilderness: https://open.spotify.com/artist/40BBmlxlikPBkw7XgQqLjW?si=jV5VoxuiTuC-It2qs4_GWg Album, Bonhoeffer: https://music.apple.com/us/album/bonhoeffer-ep/956686877 Yas Jesus Pod: https://jesuspod.com/site/ Happiness Plug During Quarantine: Dash of Pep! Dash of Pep is one of my favorite small businesses, and they make clothes that are aimed at self-care, mental health, and love. I met the designer, Robin in New York City at Chelsea Market, and she became an instant favorite human! Her clothes are adorable, with handmade prints that are fun and unique. I love the message, and I love shopping small. Check out her stuff! http://dashofpep.com | http://instagram.com/dashofpep If you would like to be a future guest, please reach out to me! Connecting with us on social media is easy! See below: Facebook: http://facebook.com/PDKMOPodcast Instagram: http://instagram.com/pleasedontkickmeout If you like this episode, please rate us on whatever platform you listened to it on. Your support means the world! About Please Don't Kick Me Out: Please Don't Kick Me Out is a podcast about nothing, and everything all at once. This podcast is about 'imposter syndrome', and exploring the idea that no one really feels like they belong. I will interview my friends and people that inspire me, to understand what success looks like to them. Does anyone really have it figured out? Let's find out. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/please-dont-kick-me-out/message Support this podcast: https://anchor.fm/please-dont-kick-me-out/support
Join Ginny Miller, the Vice President of Technology and Innovation at Jamestown Properties, for a virtual town hall via Zoom. Jamestown is a design-focused real estate investment and management company with a 35+ year track record and a clear mission: to transform spaces into innovation hubs and community centers. Ginny joined Jamestown last year after receiving her MBA from Harvard Business School. Prior to business school, she led corporate innovation consulting engagements with Fortune 500 brands. Come hear her discuss how technology is propelling Jamestown through the COVID-19 crisis! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/innovationsv/support
In This Episode…We interview Executive Producer Susan Rued Anderson and hear her views on how resilient the advertising filmmaking industry is. As well as her belief that, although we will need to change the way a film set works, we will be going back to work.Chelsea Market is doing gift baskets, which might be good to send to people in need. We discuss the $2T Senate stimulus package, Mitch O'Farrel's and the LA Times list of unemployment aid programs for workers in the film/tv community. Harvard Business News published the article "That Discomfort You're Feeling is Grief".We listen to Voice Memos from audience members and get some words of wisdom from Susan Rued Anderson.TopicsCovid-19, Stay At Home, Commercials, Advertising, Gift Baskets, Subscription Challenge, Stimulus Package, Unemployment Aid, Petitions, Grief.Interview GuestSusan Rued AndersonExecutive Producerhttps://wethepeople.tv/Voice Memos:Nate WhermanCommercial Producer, Director & Production Supervisorwww.versusvisualservices.comJoe TowerSenior Producerwww.indestry.comMark MangraSr. Video Producerhttps://www.linkedin.com/in/marc-mangra-010045152/LinksTake Actionhttps://www.producershappyhour.com/take-actionSenate Stimulus Packagehttps://www.politico.com/news/2020/03/24/congress-coronavirus-emergency-package-146066Mitch O'Farrell's list of Unemployment Aid https://mailchi.mp/lacity/assistance-for-the-unemployed-safe-at-home-order-free-meals-for-lausd-studentsLA Times list of Unemployment Aid https://www.latimes.com/entertainment-arts/business/story/2020-03-24/entertainment-industry-offers-string-of-funds-for-helpHarvard Business News article about Grief:https://hbr.org/2020/03/that-discomfort-youre-feeling-is-griefRob Blumke - Sound MixerShow Editorhttp://www.robertbluemke.com/Christopher Daniels - Artwork DesignCreative Director & Treatment Designerwww.misterstyles.comKyle Puccia - Music ComposerFilm & Theater Music Composerwww.kylepuccia.comFollow The Hosts!Sister Christian KendrickInsta: @sisterchristianrocksWebsite: www.sisterchristianrocks.comLawrence T. LewisInsta: @lawrenceltlLinkedIn: www.linkedin.com/in/lawrencetlewis/Producing Website: www.lawrencetlewis.comVoice Over: www.voiceoflawrence.comContact Us!We want to hear from you. Please send us your stories during this challenging time in our industry.Email: producershappyhour@gmail.com
On this episode Joyce and Amie open up about themselves and their thoughts on the cannabis industry. Enjoy this lighter version of the ladies kibitzing on all topics cannabis from dirty bongs to the exceptional women working in the industry.Topics Discussed:No One Likes A Dirty Bong [2:25]Motherly Advice [4:20]Cannabis in NY [5:07]Higher Standards in Chelsea Market [5:25]High End Headshop [5:30]Higher Etiquette by Lizzie Post [6:23]Beautiful Trays and Cannabis Culture [6:45]My Bud Vase The Nightingale [7:30]Edi Parker in NY [9:02]Shreve, Crump and Low of Cannabis [9:25]Butchers Daughter [9:50]Cannabis Packaging [12:12]Hemp vs. Plastic [14:15]Stormy Simon, CEO Hight Times Magazine [16:45]Amie's Mom and Cannabis [19:17]The Healing Rose [19:28]Irie Bliss Wellness [19:57]Tokeativity [24:20]The Bong Quilt [24:34]Love Only [25:30]Vegas Dispensaries Are More Welcoming Than Massachusetts [28:00]Grandma Runs Out of Weed [32:00]Pitching the Show at The Podcast Garage [33:00]The Canna Moms Get a Bank Account [34:15]Women Helping Women [35:15]Joyce's Favorite Thing [36:09]Why We Can't Sleep by Ada Calhoun [38:00]The Witches of Eastwick [39:50]The Power of Invisibility [41:20]We Are All Exceptional [43:12]HASHTAGS:#cannabis #cannabiscommunity #cannabisculture #cannabispolitics #cannapolitics #cannamom #womeninweed #womenincannabis #cannapreneur #cannamoms #cannabismom #womenincannabis #commonwealthofmassachusetts #MassachusettsCannabis #ABongForMom #BongQuilt #whywecantsleep #hemp #cannabisetiquette #cannabispodcast #podcast #cannabisdispensary #cannabispackaging
She produces zero garbage - she sends nothing to landfill, nothing in a trash can, and focuses primarily on recycling and composting. At 28-years-old, she’s the founder of Trash is for Tossers, a community of over 300,000 followers where she documents her Zero Waste lifestyle in New York City. She also has a YouTube channel where she gives sustainable tips and tricks and recipes to make everyday products in the comfort of your own home. After seeing how many people wanted to get involved in zero waste, she started the Package Free, a total zero waste store that sells everything from zero waste home supplies to vibrators to baby toys. Today, the zero waste store says it has diverted over 4 million plastic straws, 3 million plastic bags and 1.5 million single-use bottles and cups from sitting in landfills. The eco-conscious company has now grown to a second location in the Chelsea Market and just secured a $4.5 million seed round with investors like Casper’s founder Neil Parikh and Scooter Braun. In this episode, Lauren and I talk about the harsh stigmas around sustainability, how she’s saving money, eating healthier, and feeling better, and how Package Free is on its way to being the largest distributor of sustainable products in the world.
Just four years ago, Rachel Simons and two friends co-founded Seed + Mill, specializing in artisanal halva, tahini, and other sesame treats in their Chelsea Market store in New York City. Rachel shares an extraordinary story about turning a passion into a thriving women-owned, brick and mortar business and a successful online business too. It is the only company in the USA solely dedicated to sesame seeds and sesame seed products. Rachel shares her story with author and chef Rozanne Gold, including: what it's like to start a business in New York as a mom and as an immigrant; about Rachel’s perspective on the peaks and valleys of a startup business; how Rachel’s career as a lawyer, working in Tel Aviv, London and Hong Kong, led her to working in food in New York; what it's like to start a business from scratch as a mom, and an immigrant; and the powerful statement that makeup Maven Bobbi Brown made about the health benefits of tahini. Plus, an on-mic halva tasting!
Just four years ago, Rachel Simons and two friends co-founded Seed + Mill, specializing in artisanal halva, tahini, and other sesame treats in their Chelsea Market store in New York City. Rachel shares an extraordinary story about turning a passion into a thriving women-owned, brick and mortar business and a successful online business too. It is the only company in the USA solely dedicated to sesame seeds and sesame seed products. Rachel shares her story with author and chef Rozanne Gold, including: what it's like to start a business in New York as a mom and as an immigrant; about Rachel’s perspective on the peaks and valleys of a startup business; how Rachel’s career as a lawyer, working in Tel Aviv, London and Hong Kong, led her to working in food in New York; what it's like to start a business from scratch as a mom, and an immigrant; and the powerful statement that makeup Maven Bobbi Brown made about the health benefits of tahini. Plus, an on-mic halva tasting!
On this edition of "Bagels and Broadway" Valerie's guests are: comedian Peter Fogel, author and performer of the one-man play "Till Death Do Us Part-You First", Matt Sicoli, co-producer of the upcoming play, "Chicken and Biscuits", Jen Sandler co-producer of the series, "I Wish: The Roles That Could Have Been," and Diana Moss, partner in the confection company, Mini Melanie at Chelsea Market. See omnystudio.com/listener for privacy information.
Esther Choi is the Chef-Owner of Mokbar & Ms. Yoo. Growing up in rural New Jersey, Esther spent her childhood following her Korean grandmother around, who was a fixture in her community and known for her cooking. That is not to say, she was fearlessly independent and entrepreneurial early on, selling candy as a young teen to her friends and working in the hospitality business throughout her early adulthood. Soon enough, a pharmacy degree in Rutgers turned into a degree in psychology to a stint at Food Network to having her very own food hall in the coveted Chelsea Market.
Commercio e città: l'esistenza o meno ma anche la tipologia di esercizi commerciali in un quartiere influenza il suo sviluppo, la sua identità, il suo contributo alla città e questo vale dalle vetrine delle vie del lusso ai mercati rionali. Proprio su questi ha deciso di investire la città di Milano, con un grande progetto di rilancio per quelli che vuole fare diventare nuovi luoghi di aggregazione sociale, puntando non solo sulla spesa ma anche su ristorazione, eventi, cultura e servizi (dalle visite mediche alle riparazioni dei device elettronici). Spazi sempre più ibridi, con progetti che vanno dalla portineria di quartiere alla cucina di comunità, dai laboratori alla ciclofficina, sul modello di altre città europee e non, come la Boqueria di Barcellona o il Chelsea Market a New York. Esempio di successo, a Milano, del resto, il rilancio già avvenuto del mercato in Darsena, così come l'apertura, prevista in aprile, del Mercato Centrale, sul modello di quello di Firenze, Roma e Torino. Tendenza trasparenza nel design e nell'architettura: dal divano alle case ... basta che si veda attraverso.
On this week's episode of The Worn & Wound Podcast, Ilya, Zach, and Blake sit down to chat about the upcoming Wind Up Watch Fair in New York City. From the exciting new brands making their debut to some of the watches expected to launch at this year's show, we have the skinny on what you need to know about the Windup NYC 2019 show. Here are the basics: Windup is a three-day watch event taking place Oct 25 through the 27th at Chelsea Market in New York City. Windup showcases brands ranging from new independents with just a few models to larger Swiss and German houses with rich histories and deep catalogs. What ties the brands together is that they all have a unique perspective and their products offer a great value. Windup is also all about getting our readers in front of watches and the people that make them, and to that end the Fair is always free and open to the public. So whether you're a seasoned watch-head or someone considering their first timepiece, come on by and take a look. This week's episode of the Worn & Wound podcast is brought to you by Bulova and their Computron line of watches. Originally launched in the 1970's, the modern Computron pays homage to the retro-futuristic styling of the original with a sharp trapezoidal case and iconic LED display. To learn more about the new Bulova Computron, head to Bulova.com. Show Notes Windup Watch Fair Watchtime New York 2019 Blake's wrist check - YEMA Speedgraf Zach's wrist check - Stowa Flieger Verus Grau LE Ilya's wrist check - Tudor Black Bay Fifty-Eight
Rudd Oakville Estate’s Managing Director Oscar Henquet discovered his passion for the luxury hospitality industry at a very young age while working with his family’s hotel business in The Netherlands. Spending summers amidst vineyards in Provence with his parents, Oscar’s exposure to the world of wine started at a young age. One of two children, Oscar grew up in the region where Belgium, Holland and Germany intersect, and as a result, quickly learned the importance and value of understanding various cultures while becoming fluent in the English, Dutch, French and German languages. Oscar received a degree in Hotel Management from the Maastricht School of Hotel Management, founded by his grandfather. Upon graduation, Oscar pursued positions abroad, including an 8-month project in China where he was heavily involved with the opening of Crowne Plaza Chengdu in Chengdu, China. Oscar gained further experience and expertise working at esteemed properties located in Belgium, France and Israel, but it was a trip to New York with his family in 1997 that set his future course: exhilarated by the city’s energy and rhythm, he decided to relocate there. It was during this period that Oscar decided his future would be spent in the private hospitality sector, where he would apply his understanding of organizational protocols and internal structure, but maintain the level of attention to detail and personal interaction with guests that had attracted him to the industry. In 2003, Oscar accepted a position as Director of Operations at Nicole Farhi USA, where he managed daily food and beverage operations for five years. While still at Farhi, Oscar opened 202 Restaurant in Chelsea Market, which won New York Magazine’s “Best Brunch” Award in 2006 and 2007. In 2008, Oscar accepted the role of General Manager at Rouge Tomate, where he coordinated the restaurant’s $15 million 2008 opening. Oscar’s achievements and success at Rouge Tomate over the next two-and-a-half years attracted the ever-watchful eye of Graydon Carter and Jeff Klein at Monkey Bar, and in August 2010, Oscar took on the position of General Manager at the trendy midtown restaurant.
Micheal Phillips is President of Jamestown LP, a 35-year-old investment manager based out of Atlanta, Georgia. He spoke to EG at Mipim Proptech in Paris about how he has pivoted to grow the business by focussing on investing in spaces that can be turned into innovation hubs. Some of the firm’s most iconic projects include Chelsea Market in New York which was sold to Google last year as part of a $5bn package, Industry City in Boston and Ghirardelli Square in San Francisco. Now Jamestown is also turning its attention to European markets including Germany and Amsterdam. Phillips spoke to EG about the strategy he put in place to steer a traditional, 35-year real estate investment business into the world of the innovation economy and reveals why Jamestown is exploring the launch or its own fund to run as a pilot in the US.
Amy Heidt started working in restaurants during college back in North Carolina, where she learned the importance of a cigarette break. She eventually moved to New York City and worked all over town, including at Danny Meyer's Blue Smoke and a small tasting room in the Chelsea Market. We discuss the harsh reality of the actor grind in New York, why we always want to wait on Mark Ruffalo, and how to zen it out before walking into a shift. Enjoy!
The throughline of Matt Alexander’s career is his ability to curate and create community. Three years ago, on episode four of the podcast, Matt talked about building a focused set of small retail brands. Today, he’s running Neighborhood Goods — a modern department store that’s the culmination of those early ideas. Neighborhood Goods is a unique retail experience that rotates featured brands, products, in-store activations, and ultimately, the stories they want to tell. On this episode, Matt talks about bringing together local, digitally native, household name brands together under one showroom (9:45). Rather than sales-oriented goals, he shares his hopes for helping online brands explore offline concepts (12:55). With so many featured brands, Matt created a unified point of sale through a consistent rule set, carving out in-store quadrants, and training staff to be brand experts (17:26). Matt speaks on discovery and utility with a rotating, pop-in business model (25:02), and reveals plans for opening a second store in Chelsea Market (28:01). Finally, Matt talks about combating the noise (36:09), creating a dignified retail experience (49:59), and bringing people together (54:27). Also mentioned on the show: Vertical commerce and how the next generation of retail will be built Well Made Episode 70 with Paul Munford: Building on Greenfields Camp STORY b8ta Rothy's Unbranded Mizzen+Main MeUndies Sonos Link and images can be found on the Lumi Blog.
In my first NYC podcast on the go from the hip, Gansevoort Hotel in the Meatpacking District in NYC, where the buzz of brand is all literally around us, I chat with my colleague and my "Responsible Twitter Stalking" success story, Scott Kerr. I'm proud to say my friend Scott is the Founder of Silvertone Consulting. He shares his personal story of Marketing from selling Marvel comics as a kid to a career spent representing the biggest brands around like Pepsi and BMW. His career path shows the value of a unique personal brand through distinguishing yourself with a blur and blend positioning. Enjoy his story about how design plays an important part in his personal brand marketing. Enjoy his take on building your own personal narrative as well as the narrative of his clients. As we chat inspired by neighboring iconic fashion bands, Chelsea Market, and the new Starbucks "Reserva", join us for a fun road trip about the power of narrative for brands today. I check out Scott daily on @scott_kerr on Twitter and Scott Kerr on LInkedIN and I suggest you do the same if you are interested in what's breaking news for brands!
[EPISODE] Manhattan's Chinatown Join me as we explore the past and present of Manhattan's Chinatown, New York's first Chinatown, with Joyce Gold, founder of Joyce Gold History tours, and Joanne Kwong, President of Pearl River Mart, with locations at 395 Broadway, the Chelsea Market, and beginning January 31st their newest store at the Museum of Chinese in America, 215 Centre Street. Segment 1 Jeff introduces tonight’s featured neighborhood: Chinatown. Joyce Gold returns to the show to once again share her knowledge of city history. Jeff and Joyce begin their discussion with the original settlement of the area now known as Chinatown by Europeans. They trace the transition from commercial area to impoverished residential area. Joyce details the influx of Chinese immigrant to the area and the discrimination faced by early Chinese immigrants. Segment 2 Jeff and Joyce discuss the development of restaurants in Chinatown and the growth of Chinatown’s food culture. Joyce notes the presence of Chinese theaters and other businesses at the beginning of Chinatown’s development. Jeff notes how Chinatown has continued to flourish without undergoing great demographic change in the way that other ethnic enclaves have in New York. Joyce then shares her favorite experiences on her tours in Chinatown. Segment 3 Jeff is joined by Joanne Kwong, President of Pearl River Mart. Joanne discusses her career beginning as a litigator, to working at Barnard College, to her decision to work with her family at Pearl River Mart. Joanne shares her family’s story of immigrating to America and how Pearl River was created as a friendship store to help eradicate discrimination against Chinese immigrants. Joanne describes how Pearl River Mart has changed and moved locations, but maintains its mission to foster community. Segment 4 Joanne recounts her childhood spending weekends in Chinatown, enjoying the food, clothing, and culture. She describes the energy within the Chinese and Asian immigrant communities in New York and takes pride in the second and third generation businesses still thriving in Chinatown. Jeff and Joanne touch on the celebrations and various upcoming festivities for Chinese New Year.
SoloBy Anita Lo Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Anita Lo: Hi. My name is Anita Lo, and I am the author of Solo: A Modern Cookbook for a Party of One. Suzy Chase: Eater named Solo the 2018 Cookbook of the Year. That is fantastic. Congratulations. Anita Lo: Thank you so much.Suzy Chase: "I've been dumped almost as many times as I've been in relationships, and I can count those on less than two hands." Most people wouldn't kick off a cookbook with such a personal confession. What does this book and dining alone mean to you?Anita Lo: Well, I was hoping that it would make people feel less alone. I was hoping to try to remove some of the stigma around eating by yourself, because it is a fact of life, and cooking for yourself, for that matter. Yeah.Suzy Chase: It is. I always feel funny about going to a restaurant alone, but then I think no one's looking at you, no one cares.Anita Lo: Yeah, I mean especially in New York City, at least, and even when I'm traveling. I mean, a lot of times, you're traveling by yourself for work or whatever, and you have to eat alone. That's just a fact of life, so yeah. It could be funny. It's just there's a lot of comedy skits around eating by yourself. I think I remember watching SNL back in the early days, and there was some sort of skit about a lonely person coming to a restaurant and the hostess yelling out, "A party of one, a party of one," so that's why I included that in my book.Suzy Chase: You say food is culture and identity. Where did you get the inspiration for these recipes?Anita Lo: A lot of it's my travel. A lot of it is how I grew up, so it's just some of the stuff that I love to eat, so it ... yeah, that have become part of my identity. Suzy Chase: You also like the meals to always be balanced. What does that really mean?Anita Lo: Balance, for me, means to always include a vegetable, a little bit of starch, some protein. It means to have that sort of balance. I think there's sort of the weekly balance of having different flavors, not always eating the same thing. I think it is also sort of a general balance of eating healthy things and eating things that you feel like you just crave. Yeah, and I think balance of flavors is very important. Just for deliciousness, I think things need a certain amount of salt for ... and that is subjective, sort of acid to fat, et cetera, balance of textures, crunch to smooth, et cetera.Suzy Chase: After 17 years, you closed our West Village neighborhood favorite Michelin-starred restaurant, Annisa, and not for the reasons most of us thought, so tell us why. Anita Lo: It's certainly been getting harder to run a small business and especially a restaurant, a high-end restaurant, in New York City. Yeah, and I'm totally for the minimum wage increase, but they increased it kind of suddenly. That was very difficult because I think the public wasn't ready to pay for what it costs to give people that kind of a raise. That was one. Then I had some real estate tax issues there. One of the other bigger reasons was that it's just impossible to find cooks these days. It's just there is a big labor shortage around the country and especially in New York City. Even with the $15 minimum wage, it's impossible to live in New York City on that wage, and so a lot of people are fleeing to places where it's easier to live, and including chefs. Yeah, and then I had a knee replacement that wasn't that successful. I had to have two follow-up surgeries, and it's been difficult to be on my feet, but yeah. There's a lot of reasons. I mean I miss it, for sure, but I don't regret it. Suzy Chase: Talk a little bit about what waste has to do with Solo.Anita Lo: Well, I think it's difficult to cook just for one person without wasting ingredients because we have this problem where everything is packed for a family of four even here in New York City. I think that is starting to change, but you have to buy a lot of product at once, and so I was trying to write this ... I don't like to waste food. It just goes against my DNA. It bothers me. It's just I find it disrespectful to the food and to the environment and to humanity and all that sort of stuff. I have tried to make a cookbook that helps you to cut down on waste.Suzy Chase: Each recipe has a little story, a little pleasantry or quip at the beginning of it, for example, your Pan-Roasted Veal Chop With Mushrooms and Oysters, and you used to serve this at Annisa. How did you find this particular recipe?Anita Lo: I was just looking online for inspiration. I think I was looking for old and really ancient recipes written in like Old English about some veal and oyster dish from way, way back when, and I was like, "Oh, my God. Yes, of course, that totally makes sense."Suzy Chase: Your upbringing is so interesting to me. Your mother is Malaysian. Your father, who was from Shanghai, passed away when you were three, and your mom went on to marry a white American. While you were growing up, you had nannies, and your favorite was Hungarian. What culinary influences did she have on you?Anita Lo: Oh, God. I love her cooking. One of my favorite things growing up was Chicken Paprikash, which is like this creamy- Suzy Chase: What's that?Anita Lo: It's a stew. It's this creamy stew with a lot of paprika, onions, parsley, and a good amount of sour cream. It's sort of thickened, and it's served with either dumplings, which when she made dumplings, it was special. You can eat it with rice or you can eat it with egg noodles. Love it.Suzy Chase: Those evenings when you're hanging around at your house alone, what do you cook for yourself?Anita Lo: There's an eggplant frittata that ... it's a version of a Filipino dish that's in my book, but I make that for myself every once in a while. I often make my mother's steamed fish. This book is somewhat reflective of what I eat when I'm by myself. Suzy Chase: I'm always intrigued by the choice of illustrations, photos, or no images at all. Why did you choose illustrations, which are darling, by the way, and who did those?Anita Lo: Julia Rothman, who is amazing and is all over the place these days. I was 100% behind this choice, but it was my editor's, Lexy Bloom's idea. I was like, "Oh, my God. Of course." The fact that it's a drawing makes it a little bit more approachable. It's not like it's some perfect thing that you have to make. I think it gives the reader options just to make it and put it on the plate than some of them. Suzy Chase: The other night, I made your recipe for Broccoli Stem Slaw on page 164. Describe how this flavor profile is similar to the good old-fashioned Green Goddess dressing that we all grew up with in the Midwest.Anita Lo: It's an old-fashioned dressing with a lot of tarragon, anchovy, garlic, lemon, bunch of other herbs, and then ... a green Ranch dressing with anchovy, right?Suzy Chase: Yeah, and garlic. Anita Lo: Right. Yeah, well, I think Ranch dressing had powdered garlic or something. Maybe it was a powdered onion.Suzy Chase: Yes. You mentioned, in the book, something about how that fake garlic that kind of sticks with you for hours ...Anita Lo: Oh, God. I hate that. Yeah, the jarred ... Oh, God. Ew. I guess I can't ... Oh, God. Yeah, I just ... Oh, sorry. The memory of it renders me speechless.Suzy Chase: Describe the Broccoli Stem Slaw. Anita Lo: Julienned or shredded broccoli stems, and you just take it and you mix it with some mashed avocado with lemon, garlic, anchovy, tarragon. It's rich and then it's crunchy and but it's also sort of healthy. Yeah, and it uses up the other half of your avocado, and it uses up those stems from your broccoli that a lot of people just throw away.Suzy Chase: Now for my segment called My Last Meal. What would you have for your last supper?Anita Lo: I think it would probably have to be some sort of Japanese omakase, but I'm a big fishy head, and I love to go get, yeah, just a really long, never-ending omakase with all my favorite different types of fish and shellfish. Suzy Chase: Before I wrap this interview up, as a 23-year West Village resident, may I ask, and I'm sure you hear this all the time, if you're pondering another restaurant in the West Village?Anita Lo: I am not. Yeah, I mean especially not now. I'm not ruling it out, but yeah, I don't ... I would love to open another restaurant, perhaps in another country, and as-Suzy Chase: Oh, really?Anita Lo: Yeah. I mean I'm never going to move, by any means, but I would like to ... I'm hoping to get some sort of long-term consulting gig, yeah, preferably somewhere I'd like to visit. Yeah, I can't really. Because of my knee, I can't be on my feet all the time. I don't think that precludes me from opening a restaurant, but I think it's not wise for me to try to work in it all the time. Yeah, I'm hoping to do that, but I'm ... I run these culinary tours with the Tour de Forks, and I ... which I really love, and I hope to continue to do that. I don't necessarily always work with owing a restaurant, especially in New York today. Suzy Chase: Since we're neighbors, I also have to ask another neighborhood question. What's your favorite restaurant these days, favorite butcher, and where do you get your groceries?Anita Lo: Oh, God. It's so upsetting now that Gourmet Garage is gone. I just-Suzy Chase: They were gross, though.Anita Lo: They weren't that gross, and they were right there. Yeah. I mean no grocery store is great, but what ... I mean what was gross about it? What did you think that was gross about it?Suzy Chase: Well-Anita Lo: I mean you certainly don't buy fish there, by any means. You don't buy ...Suzy Chase: No. I bought chicken there one time, and I had to bring it back three times because they kept giving me this stinky, slimy ... but you know what? In a pinch, it was fine.Anita Lo: Really?Suzy Chase: If you needed mushrooms, if you needed beer, if you need lunch sushi, you could go there. Anita Lo: Wow. Yeah, I never at any of the prepared foods.Suzy Chase: What did you get there?Anita Lo: Vegetables, olive oil, dairy. It was just, well, because that was the closest one to my house, and then it closed. Now I either have to go to Gristedes or I have to go to Citarella, which is just ridiculously expensive. Yeah, or then sometimes I go over to Brooklyn Fare, but that's pretty far. Suzy Chase: Yeah.Anita Lo: Let me think. Yeah, I don't really have a favorite grocery store, but I do, I go to Citarella ... fish. It's interesting because, after all these years buying wholesale prices, buying ingredients at wholesale prices, I just ... seeing these fish prices are like, "Oh, my God."Suzy Chase: Ouch.Anita Lo: Yeah. Yeah, I think I'm slowly getting used to it. I like Dickson's Farmstand Meats in Chelsea Market for meat or high-end meat. I go to Florence Prime Meat for things like dry-aged steak, or I really love their Italian sausages there. They'll order stuff for me if I want something like fresh pork belly or whatever that you're not going to be able to buy in a grocery store. I ride my bike to Chinatown. I will buy things at Buon Italia in Chelsea Market as well as the Manhattan Fruit Market in the basement there, but yeah.Suzy Chase: What's your favorite restaurant in the neighborhood these days?Anita Lo: For sushi, I love Kosaka. I love that for high-end sushi. I love Via Carota, of course.Suzy Chase: Of course.Anita Lo: Yeah. I love Taim. I love Mustache. Oh, I love Hao Noodle and Tea, Ramen-Ya, Ramen-Ya, whatever, on West Fourth for ramen, or I love Empellon's soft tacos. Yeah, there's a lot of great food in the west village. Suzy Chase: Where can we find you on the web and social media?Anita Lo: Www.chefanitalo.com. I'm not on Facebook, but I'm on Instagram, and I am on Twitter @AnitoLoNYC. Suzy Chase: Who says eating along should be lonely? I can't thank you enough, Anita Lo, for coming on Cookery by the Book podcast. Anita Lo: Thanks for having me.Outro: Follow Suzy Chase on Instagram @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book podcast, the only podcast devoted to cookbooks since 2015.
Daniel och Erik dyker in i trängseln via klassiska saluhallen Chelsea Market på sydvästra Manhattan.
Charlie Williams is a recent convert to the Church of Jesus Christ of Latter-Day Saints. Having grown up in a religious family in New York City, this smart, thoughtful young college graduate enjoyed years of success in modeling while pursuing her professional goals. After moving back from Miami and taking a job in Manhattan, a series of coincidences and chance meetings led her to reach out to the LDS missionaries, and eventually to baptism. Her story is one of the most interesting and inspiring you will ever hear! she has been featured on Saints Unscripted , podcasts and from many a pulpit. On this episode Nate and Charlie (with cameo’s from her friend and fellow YSA Julie Brooks) discuss her life story, her family and upbringing, their chance meeting in Chelsea Market and the many small instances of fate that led to her finding the gospel. Then they discuss her life since joining the church, and Charlie offers a lot of wisdom regarding what keeps her testimony strong and what gives her doubts.
On the December 17, 2018 episode of /Film Daily, /Film editor in chief Peter Sciretta is joined by managing editor Jacob Hall, weekend editor Brad Oman, senior writer Ben Pearson, and writers Hoai-Tran Bui and Chris Evangelista to talk about what they've been watching at the Water Cooler. You can subscribe to /Film Daily on iTunes, Google Play, Overcast, Spotify and all the popular podcast apps (here is the RSS URL if you need it). Opening Banter: What are you guys doing for Christmas? At The Water Cooler: What we've been Doing:Jacob hosted a holiday party and has learned the value of slippers. Peter has been pushing his Magic. Hoai-Tran went to the Museum of Illusions in Chelsea, visited the Chelsea Market, and learned that her friend moved into an apartment that was the exterior for John Wick's The Continental. What we've been Reading:Peter has been reading more Miles Morales Ultimate Spider-Man comics and tried to read Spider-Gwen. What we've been Watching:Jacob watched Can You Ever Forgive Me? and Spider-Man: Into the Spider-Verse. Chris watched Venom, The House that Jack Built, and Birdbox. Peter watched Love Simon, Leave No Trace, Hearts Beat Loud, and left Disneyland to watch Spider-Man: Into the Spider-Verse for a third time. Brad watched Spider-Man: Into the Spider-Verse, Aquaman, Ben Is Back, and Anna and the Apocalypse Ben watched Aquaman, Bumblebee, Minding the Gap, Destroyer, Free Solo, The Favourite, and Roma. Hoai-Tran watched Happy as Lazzaro, The Garden of Words, did a holiday viewing of Love Actually. What we've been Eating:Peter has fallen in love with Rebel Creamery's Ice Cream, and has discovered Quest Pizza at Target. Brad tried Ghiradelli Toffee and Cookie Crunch Squares What we've been Playing:Jacob has been designing a Scum and Villainy session for the holidays. Other articles mentioned: ‘Bird Box' Review: Frequently Terrifying, but Frustratingly Derivative Pop Culture Imports: ‘Roma,' ‘Happy as Lazzaro,' a French Comedic Caper, an Immigrant Detention Drama, and More All the other stuff you need to know: You can find more about all the stories we mentioned on today's show at slashfilm.com, and linked inside the show notes. /Film Daily is published every weekday, bringing you the most exciting news from the world of movies and television as well as deeper dives into the great features from slashfilm.com. You can subscribe to /Film Daily on iTunes, Google Play, Overcast, Spotify and all the popular podcast apps (RSS). Send your feedback, questions, comments and concerns to us at peter@slashfilm.com. Please leave your name and general geographic location in case we mention the e-mail on the air. Please rate and review the podcast on iTunes, tell your friends and spread the word! Thanks to Sam Hume for our logo.
Last week, Ilya, Zach, and Allen got together at NYC's Chelsea Market for the first-ever live installment of The Worn & Wound Podcast. From a pet-centric icebreaker and lessons learned from our recent trips to Germany and Japan, to our thoughts on the age-old homage question, a great discussion was had by all. Of course, most of you couldn't make it out to the show, so we recorded our chat for you to listen in the comfort of your home (or on the go). Enjoy! This week's episode is brought to you by The Windup Watch Shop. To stay on top of all new episodes, you can subscribe to The Worn & Wound Podcast—now available on all major platforms including iTunes, Google Play, Stitcher, Soundcloud, Spotify, and more. You can also find our RSS feed here. And if you like what you hear, then don't forget to leave us a review on iTunes. If there's a question you want us to answer you can hit us up at info@wornandwound.com, and we'll put your question in the queue. Zach's wrist check - Raven x Worn & Wound Trekker LE Ilya's wrist check - Autodromo Ford GT Endurance Chronograph with Ford Racing Stripes dial Allen's wrist check - Vero 36 Sunset The Worn & Wound Podcast: White Paper on Fine Watchmaking A Podcast Listener's Response to the White Paper on Fine Watchmaking Three-Watch Collection Under $5,000: A Reader Writes In Review: MK II Gen. 3 Paradive
On this week's episode of The Worn & Wound Podcast, Zach and Ilya sit down with Chris Boudreaux and Danny Recordon of VERO Watches. Longtime readers of Worn & Wound will be familiar with VERO. We first wrote about the Portland-based brand in 2016 back when they only had one watch and very little recognition. But even in those early days, VERO showed great promise, and the the team's ambition was palpable. They've since grown their team, expanded their product line, and have brought even more of their manufacturing in-house. And they're nowhere near done. This week's episode is brought to you by The Windup Watch Shop. Show Notes RSVP here to attend a live recording of The Worn & Wound Podcast on October 31, 2018, at New York City's Chelsea Market. The live recording will take place from 6:30 – 8:00pm. For those of you outside of NYC that can't make the event, we want to hear your questions. To submit a question for the live podcast, comment below or email info@wornandwound.com. We hope to see you there! Chris and Danny's wrist check Zach's wrist check Ilya's wrist check - Farer Cobb Chronograph How Watches Are Made: VERO (Portland, Oregon) Introducing the VERO x Worn & Wound 36 Automatic LE
Israeli Soul: Easy, Essential, DeliciousBy Michael Solomonov & Steven Cook Intro: Welcome to the Cookery By the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Mike Solomonov: My name is Mike Solomonov, and I'm the co-owner and chef at Zahav restaurant. Steven Cook, my partner and I wrote Israeli Soul, the New Cookbook.Suzy Chase: First off, congratulations. Israeli Soul was named one of the best cookbooks for Fall 2018, by New York Times Cooking. When you were researching this cookbook, did you really have 82 meals in eight days?Mike Solomonov: A lot of bites. A lot of inspiration, but I mean I think that that's kind of how it goes when you're over there. Whenever I travel to Israel, that's usually what it is. My day is sort of dictated by the places I go and eat, you know?Suzy Chase: How was that organized? Did you think about it when you got up that morning, or did you just get up and start walking?Mike Solomonov: I'm away over there, because we were bringing photographer, producer, so on and so forth, we had to be a little bit more diligent about it, but a lot of it was like we have to go to these few places, we have to go to these new cities and not plan the rest of the trip around using those guidelines as work parameters for the entire trip.Suzy Chase: As someone who basically grew up in Pittsburgh, describe exploring Israel through the lens of a chef.Mike Solomonov: Well, I think that that was sort of the seed of the catalyst for opening Zahav, getting into Israeli food, or Israeli culture, by sort of food proxy. I think that when you ... There's something familiar enough about Israel, and obviously over the years became deeply personal, but going over there and experiencing what dining is, is fascinating. At the time that Zahav came to fruition, it was really unlike anything that was happening here. It was so many different cultures, so many different kinds of food represented on one table. I mean like figuratively, but also literally on one table. Through the lens of a diner, through the lens of a partially American or Europe classically trained chef, it's fascinating and life changing, and I thought that the more of that spirit, or that soul that we could bring back to the states, to Philly, to our community, the more excited people would get.Suzy Chase: I just want to thank you for adding in substitution ideas in the cookbook. So often, I get bummed because it's hard to find a random spice, or ingredient, and then I give up, so this was great.Mike Solomonov: I appreciate that. I mean, that's kind of what makes it accessible, you know?Suzy Chase: One thing that surprised me about your goldi falafel recipe was it called for a carrot. Is carrot usually in falafel?Mike Solomonov: I don't think so.Suzy Chase: Because I've never detected carrots. What does the carrot do for the goldi falafel?Mike Solomonov: Well, carrot is sweet, carrot is also bright and [inaudible 00:03:25] carrot hue, so it's got tumeric notes to it as well, so it goes really well with things like tumeric, it's delicious, it's really sweet, and it's adding a vegetable to tenderize the dried chickpeas.Suzy Chase: What in your opinion is the most important Israeli dish?Mike Solomonov: Most important Israeli dish would probably be sabich. It's fried eggplant, with tahini, hard boiled eggs, amba, and usually cabbage, cucumber, tomato, or some variation on those fresh chopped salads inside of a pita.Suzy Chase: What's amba?Mike Solomonov: Amba is a mango pickle that is related to Indian mango pickle, and it's under ripe mangos, fenugreek, sometimes mustard, garlic, that and it's sort of cured, fermented and canned into a paste.Suzy Chase: Talk to me about Drew's Mountain Bread. This is a very flat bread, but is it crunchy? Or more soft like a pita?Mike Solomonov: It's more soft like a pita. When it comes directly off the massage or the wok in our case, it's a little bit crunchy, but as it sits it softens. You can use it to wrap things, it makes incredible wraps. It's sort of like the soft tortilla shell. But it also is perfect for like laying down on tables and scooping up food.Suzy Chase: Now onto hummus. It's interesting that, I read in the book, Israelis don't make it at home often, how come?Mike Solomonov: Oh, I mean I think there's just so many different places in Israel that you can get your hummus ... You know, people do make hummus at home, but there's just so many good places, and it requires tons of chickpeas, sometimes equipment, you know?Suzy Chase: You have so many hummus toppings, what is your favorite way out of the cookbook, to top hummus?Mike Solomonov: I'm sort of into the brussel sprout thing right now for the hummus. But, there's ... To me, hot chickpeas with a little bit of loose tahini inside of the hummus tahini is kind of the best way to eat it.Suzy Chase: Why is store bought hummus so different than homemade hummus? It doesn't even taste the same.Mike Solomonov: I think that the store bought hummus usually has preservatives, like citric acid, which affect the flavor negatively. We like to serve hummus fresh, warm, very ... A little bit of lemon, but not ... pickled or preserved, you know? I think that when you have to ... there's things like fermentation, that gloats of acrid garlic flavor that you have to fight against when you're preserving or doing things store bought. So far nobody's quite figured it out yet.Suzy Chase: You're right, it does taste acrid.Mike Solomonov: I've scrutinized a lot of hummus in my day.Suzy Chase: I be- ... Really? Mike Solomonov: Uh-huh. Yes.Suzy Chase: Half of your family is from Bulgaria. Do you incorporate any of that cuisine into this cookbook?Mike Solomonov: Well, Bulgaria and Ottoman or Balkan ... Balkan cuisine conquered by the Ottomans are a really big thing, so yeah, in many iterations it comes across like Bulgarian kabobs, and the bourekas, those things are very, very important to us. And those are Balkan and Bulgarian origins.Suzy Chase: I know with Zahav and Federal Donuts cookbooks, you thought the digital cookbook could be the thing. Talk about your views on the physical versus digital cookbook.Mike Solomonov: You know, I think that holding something in your hands and sharing it, and appreciating the luster of the pages and specifically Israeli Soul, I think the topography really just pops. It feels like three dimensional real. You want to scoop the food out with your hands, you know?Suzy Chase: Yeah, this cookbook is so stunning, you could just sit it out as a coffee table book.Mike Solomonov: That, too. I mean, I think it minimum, right?Suzy Chase: What did Gil Marks and Joe Nathan teach you?Mike Solomonov: I mean, that's a hard thing to say. Joe Nathan continues to teach me on a daily or weekly basis. I would say she is the leading expert in Jewish food, and in more of an anthropological way a sort of commentary on culture, and she is a walking encyclopedia. Her spirit is about inquiring, and about taking things apart, and about celebrating stories and culture, and family and recipes and food. Gil Marks was an incredible author and obviously well, well researched, and his books, especially the Encyclopedia of Jewish Cooking has had a huge impact on our lives.Suzy Chase: Owning a restaurant group is impossible to navigate by yourself, and Steve Cook is your long-time business partner.Mike Solomonov: Yes.Suzy Chase: In terms of writing cookbooks, do your roles break down the same way as they do for your hospitality group?Mike Solomonov: I do, I think that we've got ... Having a healthy partnership, and friendship, and sort of familial relationship and also maintaining sanity while growing a restaurant group from seven employees to over 200 over the course of a decade is not the easiest thing. Yeah, I'm not sure, it sort of changes every day, I think. You know, adapting, becoming resourceful, and balancing the needs of our team, and the needs of our guests, the juggling act that we do all the time, you know?Suzy Chase: I was so bummed to see that Dizengoff closed at Chelsea Market, which is up the street from me. Are you going to open up another one in the city? Or no?Mike Solomonov: I don't know. As of right now, we've got so much going on with Philly. We've got ... You know with the book coming out, we've got a couple new projects that we are working on, and I think that as of right now, we're kind of hanging out solo.Suzy Chase: Okay, well, we'll have to come to you.Mike Solomonov: You know, it's an hour and 20 minutes by train.Suzy Chase: The other night, I made your recipes for a five minute hummus, chopped salad, lamb meatballs and chicken thigh schawarma. I made the two spice mixes, which I think they were key. Talk a little bit about the spice mix section in this cookbook.Mike Solomonov: Well, again, we wanted to make this really accessible, and really easy for people. I think that that ... I think demystifying and showing people that it is literally as simple as between two spices, and applying them to certain ingredients, and then very simple cooking technique creates something sort of ethereal or something that represents this magic of the sum of all parts. I think that with cooking people get scared. Certainly with spices. But with a cuisine that isn't like Italian, or American-Italian they get freaked out. Our job, our livelihood is really based on that, of demystifying and sort of celebrating it, and guiding gently through what it takes to make dishes pop and sing.Suzy Chase: Now, to my segment called, "My Last Meal." If you had to place an order for your last supper, what would it be?Mike Solomonov: I think it would be Dim Sum. Suzy Chase: Oh, so what kind of Dim Sum?Mike Solomonov: There used to be a restaurant in Philly called Lakeside Chinese Deli. They made the most incredible taro rolls, and I would eat like ten of them, you know? But, I think when I'm not cooking Israeli food, I eat tons of Asian foods, and I don't really cook any Asian food whatsoever.Suzy Chase: Where can we find you on social media, the web and in Philly?Mike Solomonov: Well, in Philly, you can catch me at Zahav. Social media you can catch me on Instagram at Mike Solomonov.Suzy Chase: And your website?Mike Solomonov: At ZahavRestaurant.com.Suzy Chase: I love how you said this cookbook is full of recipes that you can make in your house or apartment with screaming children, in not a lot of time. I cannot thank you enough for coming on Cookery By the Book podcast.Mike Solomonov: Thank you so much for having me, I'm really excited that you have the book. I'm excited to be on your podcast, and I'm very excited for you to come down to Philly and visit.Suzy Chase: Subscribe in Apple podcasts, and while you're there please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram at cookerybythebook, Twitter is !amSuzyChase, and download your Kitchen Mix Tapes, music to cook by on Spotify at Cookery By the Book. Thanks for listening.
Today’s guest - in our own backyard here in NYC - is Mary Cleaver, founder of the Cleaver Co. and proprietor of the just recently reincarnated Green Table Restaurant in Chelsea Market and Table Green in Battery Park. Mary has been living and breathing Local Food since the 80s long before it was cool at a time when it was even scoffed at for being “dirty”. Her restaurant, the Green Table has thrived since 2003 and just this past summer has relocated to a different space (now known as Cleaver Counter) within the Chelsea Market. Many describe her company, which also provides catering and event services as one of the most - if not the most - rigorous of its kind as a B Corporation, i.e. a business that adheres to higher standards of social and environmental performance, transparency, and accountability. She’s one of the most influential people not just in the local food movement but in the entire food industry as someone who’s effects you’ve probably felt, even if you aren’t familiar with her name as she hasn’t pursued what many others do: a fancy Instagrammable space, a cooking show, or a loud, male chef. In this episode, we talk about the many facets of Local Food. Not just why it’s important but why and how did we get to where we are today where we’re even discussing Local Food. We talk about the history of American Agriculture and how the industry has evolved throughout the years. This isn’t a rant against Industrial Ag but rather a clear look at why things may be the way they are and where we can go from here: - What should we be asking of our producers? - How can we as individuals shop better? - How do we cut through the noise of food marketing? - How can we leverage our (under)used power as Consumers and what are the quickest wins we can achieve today? We also talk about her business seeing as it’s been a stalwart despite being in such a challenging industry in an equally challenging city: - Staying relevant through the good (and bad) times - Recognizing the God of Big but also worshipping the Goddess of Smaller by taking a Values-driven approach to Growth Bonus, we also talk about that time she took a weekend trip to New Orleans to get married. If there was ever someone today I would listen to when it comes to what it would take for us to eat in a way that’s good for us, our communities, our planet, AND our businesses…it’s Mary. Please enjoy this conversation with Mary Cleaver. ---- For more information including notes to the show, please visit hiddenapron.com/podcast.
Review of Very Fresh Noodles in Chelsea Market
Welcome to the Travelman Podcast, my name is Ben and in this episode of My American Adventure Series Mandy, my wife and I are in beautiful New York City, enjoying everything that New York offers. New York is a fantastic place. We loved it so much! So, come and listen to us rome around New York City. Enjoy the podcast. You may even be able to hear the sounds of New York as we recorded 5 floors up, and we were very close to one of the main avenues. Timestamps: Intro to the show 6:30 - Boarding Alaska Airlines 12:15 - Chelsea Market is awesome 13:16 - Times Square, Central Park and the MET 23:04 – A walk to the Highline and the Whitney Museum of American Art 27:00 – Flatiron Building, Shake Shack, Grand Central Terminal and a weird board game store 35:45 – We make the decision to try the famous Cronut at Dominique Ansel’s bakery on our way to a day out in Brooklyn Additional Information: Alaska Airlines: https://www.alaskaair.com/ Coco film trailer: https://www.youtube.com/watch?v=Rvr68u6k5sI Chelsea Market: http://chelseamarket.com/ Freedmans Lunch: http://chelseamarket.com/index.php/Shops/single_shops/friedmans-lunch Metropolitan Museum of Art MET: https://www.metmuseum.org/ Times Square: https://www.timessquarenyc.org/ Le Relais de Venise L’Entrecote: http://www.relaisdevenise.com/ New York High Line: https://www.nynjtc.org/park/high-line Whitney Museum of American Art: https://www.whitney.org/ Macy’s: https://www.macys.com/ Grand Central Terminal: https://www.grandcentralterminal.com/ The Complete Strategist: https://www.thecompleatstrategist.com/ New York Public Library: https://www.nypl.org/locations/schwarzman Dominique Ansel Bakery: https://dominiqueansel.com/ Dekalb Market Hall: http://dekalbmarkethall.com/ Katz Delicatessen: https://www.katzsdelicatessen.com/ New York Knicks: http://www.nba.com/teams/knicks Grimaldi’s: https://www.grimaldismenu.com/ Maine Beer Company: https://www.mainebeercompany.com/ Follow Travelman Podcast: iTunes: https://itunes.apple.com/us/podcast/travelman-podcast/id1281446908 SoundCloud: https://m.soundcloud.com/user-265082759 Facebook: https://www.facebook.com/benthetravelman/ Instagram: https://www.instagram.com/travelmanpodcast/?hl=en Twitter: https://twitter.com/TravelmanPod Stitcher: https://www.stitcher.com/podcast/ben-dow/travelman-podcast Travelman Podcast Website: https://travelmanpodcast.wixsite.com/travelman (New website coming soon via www.travelmanpodcast.com)
Chelsea in Chelsea and the Brooklyn Blonde learn all of the shocking surprises that came along with TV host and digital personality Sinéad de Vries's pregnancy... including how she somehow managed to keep it a secret until after her baby was born! Now that her son, Harrison, is two-and-a-half, the E! Entertainment awards show host is opening up about every wild, weird and sometimes downright scary surprise along the way. Plus she gives us the scoop on her baby daddy, photographer and creative director Nils Davey. And in honor of the world's most devoted donut fan, a sweet City Secret is revealed. ______________________________________________ Find out more about Sinéad de Vries (E!, ABC Family/Freeform, Clevver, Collider) on her blog at: http://thatssosinead.blog/ Follow her on Facebook, Twitter and Instagram at: http://facebook.com/thatssosinead/ http://twitter.com/sineaddevries http://instagram.com/sineaddevries CITY SECRET: In honor of Sinead’s love for donuts... we give you... Doughnuttery! With locations in Chelsea Market, Columbus Circle and the Plaza Hotel, they've got your sweet tooth covered! Every storefront features unique flavors in perfectly-sized mini donuts that they roll in a seasoning of your choice, once you decide the flavor combination you want! http://doughnuttery.com/ http://Facebook.com/doughnuttery http://twitter.com/doughnuttery http://instagram.com/doughnuttery ______________________________________________ This episode of the Sassy and Uncalled For podcast is brought to you in part by HEYDAY... the Best Tasting Anytime Cold Brew! You can find HEYDAY in your favorite Bodegas all over New York City... or get it delivered right to your door from http://Drinkheyday.com and Amazon. Sassy cats can use promo code Anytime15 to get 15 percent off when ordering online. Make Today Your HEYDAY! This episode is also brought to you in part by Goodr... Running Sunglasses that don't slip, don't bounce and look so damn sexy it's borderline uncalled for... all at a reasonable price! Use the promo code SASSY at http://PlayGoodr.com for 10% off your order! ____________________________________ Represent the Sassy and Uncalled For podcast in style with our official tee and sweatshirt! http://represent.com/sassyanduncalledfor ____________________________________ We are super excited to announce our Patreon page. This where you can support our podcast, so we can keep giving you top notch listening entertainment! Go to Patreon.com/sassyanduncalledfor to make a donation and receive exclusive content in return and a few other perks we’re throwing in to show our appreciation for our OG Sassy Cats. ____________________________________
I’ve just come back from the states, actually just on Sunday, when I was supposed to release an episode. I thought I’d release this little episode just to give you a taste of what I ate in the US and what I am going to do in Bali. The US was great and always feel a bit sad leaving a place that I like so much. It was my first time to Miami and I didn’t really like it too much, South Beach is where I stayed and it was a bad move on my part as it’s full of posers and the type of people that I’d never be seen dead with. New York was very cool, I ate some great food there and enjoyed Brooklyn for the first time. Los Angeles is my favourite city in the US for many reasons and reasons I’m not gonna list it now. Also, went to San Diego, which was great as Chris from Yellow Productions drove us around, one day around Orange County and the other day around San Diego. My wife and I also drove all the way down to Key West from South Beach. Key West is awesome. I love it. The drive was very nice also. And now I have my Bali trip coming up and I’m doing this holiday to test the theory that; Is having a holiday after a holiday a good thing or not needed, because you always hear of people that have had busy holiday’s like I have, sightseeing and walking many many kilometres/miles each day. My America trip was full on and we did 14 to 15kms per day of walking, so about 15,000 steps on average. All that fatty food I ate and I didn’t put on a kilogram. In Bali, I’ll be relaxing by a pool with my brothers and my sister-in-law and my wife Mandy, and just drinking a lot so I think in the 10 days that I’ll be in Indonesia I may put on more weight than what I did in the US. In America I really enjoyed a host of great food. I went to some pretty well known food establishments. I’m listing the places that made an impact on me, positive or negative. Here’s my take on the food I ate in USA. Timestamps: Intro to the show Los Angeles 6:17 Orange County and San Diego 18:12 New York 21:35 Miami and Key West 27:26 Bali info 30:45 Additional Information: Los Angeles Eggslut, 1611 Pacific Avenue, Los Angeles in Venice Beach Lemonade, 1661 Abbot Kinney Boulevard, Los Angeles Wexler’s Deli at Grand Central Market, 317 S Broadway, Los Angeles Sticky Rice at Grand Central Market, 317 S Broadway, Los Angeles Prawn Coastal at Grand Central Market, 317 S Broadway, Los Angeles Wurstküche Restaurant, 800 E 3rd St, Los Angeles In-N-Out, 9149 South Sepulveda Boulevard, Los Angeles The Original Brooklyn Water Bagel Co., 8732 S Sepulveda Blvd, Los Angeles The Original Farmers Market, 6333 W 3rd St, Los Angeles Orange County and San Diego Lucille’s Smokehouse Bar-B-Que, location unknown Crack Shack, 2266 Kettner Blvd, San Diego New York Shake Shack, Madison Ave & E 23rd St, New York Dominique Ansel Bakery, 189 Spring Street (between Sullivan and Thompson), New York Le Relais de L'Entrecote, 590 Lexington Avenue, New York Friedman’s Lunch at Chelsea Market, 75 9th Ave, New York Stella34 Trattoria, 151 W 34th St, New York Grimaldi’s, 656 6th Ave, New York Miami and Key West Taquiza, 1506 Collins Ave, Miami Beach Puerto Sagua Restaurant, 700 Collins Ave, Miami Beach Blue Heaven, 729 Thomas St, Key West Southernmost Beach Café, 1405 Duval St, Key West Follow Travelman Podcast: iTunes: https://itunes.apple.com/us/podcast/travelman-podcast/id1281446908 SoundCloud: https://m.soundcloud.com/user-265082759 Facebook: https://www.facebook.com/benthetravelman/ Instagram: https://www.instagram.com/travelmanpodcast/?hl=en Twitter: https://twitter.com/TravelmanPod Stitcher: https://www.stitcher.com/podcast/ben-dow/travelman-podcast Travelman Podcast Website: https://travelmanpodcast.wixsite.com/travelman (New website coming soon via www.travelmanpodcast.com)
When Sufia Hossain started experimenting with hot sauce recipes in her kitchen, she was already working full time on building a jewelry business. But, whenever she had some free time she would start tinkering with different ingredients again. Within one year, her now sought after Silly Chilly Hot Sauce is being sold in one of the busiest shopping markets in the world - Chelsea Market.In this episode we uncover what it takes to start a food business, Sufia's relentless approach to getting her hot sauce on the shelves of stores all over New York City, and the steps she took to get distribution through one of the largest distributors in the world, W.B. Mason. As usual, we break things down to specifics, from understanding initial investment numbers to learning about how ingredients are identified for a product like this. One thing is very clear - it takes incredible passion and persistence to succeed with any business, but especially a food business in one of the most competitive locations in the world. Sufia's story is a perfect example of how to rally support from experts around you and find mentors that can help catapult you to success. See acast.com/privacy for privacy and opt-out information.
Guests agree "everywhere" in New York represents a prime location: the Lower East Side, Chelsea Market, the Meat-Packing District-desirable locations. Panelists discussed the future of Harlem, Staten Island and Long Island City.
This is a preview of a bonus premium episode. Support the show and get double the episodes by subscribing to bonus episodes for $5/month at patreon.com/champagnesharks. This will not only give you access to this current premium episode you’re previewing, but also all the back premium episodes you may have missed as well and all future bonus premium episodes. Also, remember to review and rate the podcast in Itunes: itunes.apple.com/us/podcast/champ…d1242690393?mt=2. Also don’t forget to check out the Champagne Sharks reddit at http://reddit.com/r/champagnesharks and the Champagne Sharks Twitter account at http://twitter.com/champagnesharks. Also check out killmongerwasright.com for the Team Killmonger t-shirts you can buy to support the show. Because I got some grief over this take from a previous episode, I expand on my white sexual entitlement take from a few episodes age. We also discuss the recent controversy over Black History Month and soul Leah McSweeney's dealings with Michael Che and her response to the fallout and the backlash that came from it. https://pagesix.com/2017/01/18/michael-ches-petty-texting-pal-doesnt-like-getting-rejected/ A short video on the "Jail No Bail" strategy done by Civil Rights Movement: "'Jail, No Bail' Idea Stymied Cities' Profiting From Civil Rights Protesters" https://www.youtube.com/watch?v=vxZbOa7KUQU Deray McKesson's Blue Steel arrest photo: https://www.nbcnews.com/news/us-news/black-lives-matter-activist-deray-mckesson-arrested-during-alton-sterling-n606611 Deray's Blue Steel photo: https://www.elitedaily.com/news/deray-mckesson-arrested/1548552 A story about Deray's arrest and the ensuing #DerayHasBeenReleasedParty hashtag https://blavity.com/twitter-celebrates-deray-mckesson-release NYT Article on the NYU BSU Black History Month soul food controversy: https://www.nytimes.com/2018/02/21/nyregion/nyu-black-history-month.html NYT Article on the NYU BSU Black History Month soul food controversy: https://www.nytimes.com/2018/02/21/nyregion/nyu-black-history-month.html NYU BSU Statement: https://twitter.com/BSUNYU/status/966678501876224001 NYU BSU Followup statement Part 1: https://twitter.com/BSUNYU/status/967928595510415362/photo/1 NYU BSU Followup statement Part 2: https://twitter.com/BSUNYU/status/967928790587408384/photo/1 The controversy with Questlove calling out the addition of fried chicken to the NBC commissary Black History Month menu and the black chef's response: https://thegrio.com/2010/02/04/nbc-cook-defends-fried-chicken-choice-for-black-history-month/ Questlove's elevated highbrow fried chicken stand in Chelsea Market in Manhattan https://ny.eater.com/2013/11/4/6337029/questloves-fried-chicken-stand-is-dunzo
The Grandview Public Market will Open Its Doors to the Public on Tuesday, February 20. The repurposed 14,000 square foot warehouse, 14,000 square will provide dining and shopping from local and national purveyors with 15 vendors and serve as a unique event space. GPM is similar to NYC’s Chelsea Market and Krog Street Market in Atlanta. Owner, Chris Vila saw the need for a modern market hall – a gathering spot for locals and visitors – which simply did not exist in Palm Beach County. While the concept of a communal market is not new, it’s the first of its kind in the area. Chris’ wife and business partner Kristen Vila oversaw the interior design at GPM. “While it was essential that each space has its own identity, it was equally important that the market feel cohesive as a whole. I wanted GPM to have a sophisticated and playful feel within the industrial setting and that the overall vibe is inviting, clean and bright,” says Kristen. The 11 independent vendors are a mix of established local brands with loyal followings, including three concepts from nationally recognized New York-based hospitality company, Three Kings Restaurant Group, comprised of Top Chef alum Dale Talde, and his partners David Massoni and John Bush. The Three Kings will open Clare’s, a premier chicken joint which will also fulfill the market’s bar needs providing beer, wine and craft cocktail service, as well as The Corner, a Detroit-style pizza spot. Additional vendors will include Celis Produce, a boutique farm-to-table grocer specializing in organic breakfast bowls, smoothies, cold-pressed juices and organic produce; Olive Oil of the World, importers of specialty Italian products; Grace’s Fine Foods, a full-service hormone-free butcher offering an array of heritage breed meats, as well as daily fresh sausage and sandwiches; and Rabbit Coffee, serving cold brew coffee, espresso drinks, teas, bagels and bialys every morning. Filling out the line-up of culinary brands are Crema, purveyors of natural rolled ice cream; Poké Lab eatery, using premium sustainable, seasonal and natural ingredients in Hawaiian-inspired poké and sushi-burritos; Zipitios, serving quick bites including tacos and pupusas; and Incubator, a rotating popup showcasing local talent which will debut with Ramen Lab Eatery, a Japanese ramen laboratory. Quinn will feature a curated selection of home goods and unique products. Located within the GPM footprint, The Loading Dock and The Living Room – the first outdoor, the second indoor – welcome guests to grab a seat, dine, imbibe, hang with friends, check e-mail with free high-speed Wi- Fi, and meet and mingle. Both spots will double as unique event spaces, perfect for formal or informal networkers, private parties, meetings, and luncheons. In addition to the culinary and shopping offerings at GPM, Studios Etc., a unique and collection boutique fitness studios founded by local fitness enthusiast and business owner Jacquelyn Quesada. GPM will host weekly programming, with the focus on the community. This will include live music on the weekends, game night, a farmer’s market with Lox Farms on Wednesday evenings, wine tastings and movie nights. GPM is located at 1401 Clare Avenue and will be open daily from 7:00 am to 10:30 pm Classes at Studios ETC. will run daily between the hours of 6:00 AM and 7:30 PM. For more information, visit www.grandviewpublic.com. DON'T FORGET TO SUBSCRIBE TO THE CITY VOICE PODCAST AND NEWSLETTER
 Female Chef News: [https://www.vogue.com/article/dominique-crenn-resy-women-of-food](https://www.vogue.com/article/dominique-crenn-resy-women-of-food) Chef's Table Pastry: [https://www.eater.com/2018/1/30/16951652/netflix-chefs-table-pastry-premiere-christina-tosi-april](https://www.eater.com/2018/1/30/16951652/netflix-chefs-table-pastry-premiere-christina-tosi-april) Stealing $600K: [http://www.chicagotribune.com/dining/ct-food-avec-blackbird-embezzlement-20180202-story.html](http://www.chicagotribune.com/dining/ct-food-avec-blackbird-embezzlement-20180202-story.html) Selling Plates: [https://www.eater.com/2018/2/5/16956974/restaurant-interior-design-shopping-roman-williams-guild-shed-abc-kitchen](https://www.eater.com/2018/2/5/16956974/restaurant-interior-design-shopping-roman-williams-guild-shed-abc-kitchen) Google & Chelsea Market: [http://www.grubstreet.com/2018/02/google-buying-chelsea-market-deal.html](http://www.grubstreet.com/2018/02/google-buying-chelsea-market-deal.html)
V.P. Pence begins Middle-East tour American Vice President Mike Pence has begun his Middle East tour, and he'll been arriving in Israel later today, he's already visited leaders in Egypt and Jordan. Fighting Iran on all fronts Amb. Yosef Livne, Former Israeli Ambassador to New Zealand speaking at ILTV Studio about why Iran has been funding proxy wars and Terror groups across the Middle East, yet the oppressive regime doesn't seem to be such a priority to the international community. Blood for blood A Palestinian family has just confirmed that they killed their own son, because he allegedly provided Israel with intelligence during the 2014 ‘Operation Protective Edge' in Gaza. 4. Jordan and Israel make amends After six months of near-frozen relations, Israel and Jordan have finally made amends. Diplomacy came to a standstill last summer when a terrorist tried to stab an Israeli guard outside Israel's Embassy in Amman. Hezbollah denounces Israeli Border Wall Hezbollah's military leader has just condemned Israel's reinforcement of its buffer wall along the border, and has even accused Israel of trying to kill a Hamas operative in southern Lebanon with a car bomb just last week. I.D.F. puts destroyed Terror Tunnel on display Israel has destroyed three Terror Tunnels from Gaza in as many months. These are typically top-secret army operations carried out under intense secrecy, but now for the first time, the army has opened a demolished Terror Tunnel for display offering a glimpse of what Israel is capable of. 7. Israeli celebrity chef opens 1st N.Y.C. Restaurant Eyal Shani, Israeli Celebrity Chef speaking via Skype at ILTV Studio about how he brought the cuisine of 'Miznon' to The Big Apple's Chelsea Market. Life in Jerusalem: Beyond the politics Ilan Greenfield, CEO of The Gefen Publishing House speaking at ILTV Studio about how the Gefen Publish House launches New Jerusalem Album. Israeli P.M tricks world famous mentalist Lior Suchard was not prepared for what Netanyahu had in store, it looks like there was one person that he could just not crack. Tel Aviv stands with penguins Tel Aviv's City Hall has just aligned itself with a very powerful cause, and have lit up an enormous symbol of a big, purple penguin all in honor of Greenpeace's ‘Penguin Awareness Day.' 11. Hebrew word Of The Day: PENGUIN | פינגווין = PENGUIN Learn a New Hebrew word every day. Today's word is "Penguin" which means "Penguin" See omnystudio.com/listener for privacy information.
The retail research team hits Chelsea Market, Allbirds, M.Gemi and STORY to see how New York retailers are attracting shoppers with a compelling narrative. This episode features James Cook, Arielle Einhorn, Taylor Coyne and Katie Sershon. See Katie's instagrams of the day here. Join us at the Connect Retail West conference on Jan 25th at the Hurley Surf Club in Huntington Beach, California. Get 20% off registration with promo code "wherewebuy" Subscribe: Apple Podcasts | Spotify | Android Listen: WhereWeBuy.show Got a retail question? Tweet at: @JamesDCook Email me: jamesd.cook@am.jll.com Leave a message on the Where We Buy hotline. We may use it on an upcoming show. Call (602) 633-4061 Read more retail research here. James Cook is the director of retail research in the Americas for JLL. We're hiring for a retail research analyst, in either Chicago or LA. To apply, go here. Theme music is Run in the Night by The Good Lawdz, under Creative Commons license.
Our annual holiday special is back! Tune in to hear host Greg Blais, CTC founder Anne Saxelby, and cheese friend Nate McElroy (Cypress Grove) talk cheese. Cutting The Curd is powered by Simplecast
Swiss watchmaking is largely the domain of large conglomerates. Independents, while not necessarily scarce, are certainly the minority, and those that do exist largely play in the arena of haute horlogerie. Founded 40 years ago, Raymond Weil is a relative newcomer to the world of Swiss horology, but in that time it's maintained its independence by staying a family-owned company. Today, we're speaking to Elie Bernheim, who became the third-generation CEO of Raymond Weil in 2014, taking over from his father, Olivier Bernheim. We discuss the brand's history, the RW1212 caliber and the brand's partnership with Sellita, and why it's absolutely critical to know your customer. This week's episode is brought to you ADPT Strap, the American-made nylon watch strap. Get yours today at shop.wornandwound.com. Save the date. Worn & Wound's Wind-Up Watch Fair 2017 is taking place Oct 27 - 29 at Chelsea Market right here in New York City. We can't wait to see you there. If you haven't done so yet, please complete our podcast listener survey, which can be found here: bit.ly/wwpod2017. It shouldn't take more than a minute to fill out, and it will help us grow the show. Thanks! For the full Episode 32 show notes, check www.wornandwound.com after 10 am EDT, October 4, 2017. For more coverage of your favorite watches, check us out on www.wornandwound.com and follow us on Instagram, Facebook, and Twitter. For a great assortment of American-made watch straps and other accessories, head on over to shop.wornandwound.com. And if you like what you hear, leave us a review on iTunes. Also, don't forget to shoot us an email at info@wornandwound.com or message us on any of our social media accounts to ask us a question or suggest a topic for future discussion.
The Two Broke Watch Snobs finally announce their 3K follower giveaway! Listen in for details on what watch they’re giving away and keep watching the Instagram for rules on how to enter. Mike is still on the hunt for a new “dressy watch” and the guys have an impromptu discussion about the Seiko Orange Monster and the hysteria surrounding its cancellation. Oh, and it’s confirmed, a recent TBWS contributor is actually a Bond villain ;) Finally, Kaz and Mike share their thoughts about the Apple Watch Series 3. They review some noteworthy tech details and just can’t wrap their heads around Apple’s approach to marketing this damned thing. Show Notes Madison Time: http://www.madisontimewatches.com/ Wind Up NYC: http://www.windup.wornandwound.com/ Chelsea Market: http://chelseamarket.com/ Timex Navi Harbor: http://www.timex.com/navi-harbor/TW2R52800LG.html Nintendo Power: https://en.wikipedia.org/wiki/Nintendo_Power @alexvanslyke on Instagram: https://www.instagram.com/alexvanslyke/ Seiko SKX175: https://www.instagram.com/p/BUwjgGLFaTZ/?taken-by=twobrokewatchsnobs Seiko Z199 Jubilee: https://www.youtube.com/watch?v=VkWa-D__fnI&t=29s Gavox Avidiver: https://www.instagram.com/p/BXtMryKldrR/?taken-by=twobrokewatchsnobs Seiko SARB035:https://www.seiyajapan.com/products/s-sarb035 Seiko Orange Monster: https://www.longislandwatch.com/Seiko_Superior_SRP309_SRP309K_Orange_Monster_Watch_p/srp309k1.htm RandRob YouTube Channel: https://www.youtube.com/watch?v=Zzzo2wAkRf4 Seiko SKXA35: http://quartzimodo.com/seiko-skxa35-divers-200m-review/ Seiko SKX011: https://www.areatrend.com/us/seiko-mens-skx011-orange-rubber-automatic-watch-1681896676 Seiko Alpinist: https://www.youtube.com/watch?v=2peXxZmMKnI SeikoHolic Crystals: https://www.kleinvintagewatchrepair.com/shop/ Spencer Klein & Jonathan Koch's legacy: https://www.youtube.com/watch?v=zDRm2fgeLgA Apple Watch Series 3: https://www.apple.com/apple-watch-series-3/ Fitbit: https://www.fitbit.com/home PC Master Race: https://www.reddit.com/r/pcmasterrace/
This week, the Worn & Wound team got together to talk about something we don't often cover: ourselves. We often get asked how Worn & Wound got started, how we approach the watch industry, why we manufacture in America, etc., so we wanted take the opportunity to discuss all that–and the Podcast seemed like the best way to do it. Joining Zach, Ilya, and Blake on today's episode is James Helms, one of Worn & Wound's partners. If you've ever emailed us about the shop or our products, then you've already had the pleasure of dealing with James. So thanks for tuning in, and we hope you enjoy the show. This week's episode is brought to you by the Worn & Wound Shop. Our product of the week is our Cone Mills Selvage Denim Watch Roll, now available at shop.wornandwound.com. If you're enjoying the podcast, please leave us a review on iTunes. Also, save the date. Worn & Wound's Wind-Up Watch Fair 2017 is taking place Oct 27 - 29 at Chelsea Market right here in New York City. We can't wait to see you there. If you haven't done so yet, please complete our podcast listener survey, which can be found here: bit.ly/wwpod2017. It shouldn't take more than a minute to fill out, and it will help us grow the show. Thanks! For the full Episode 30 show notes, check www.wornandwound.com after 10 am EDT, September 27, 2017. For more coverage of your favorite watches, check us out on www.wornandwound.com and follow us on Instagram, Facebook, and Twitter. For a great assortment of American-made watch straps and other accessories, head on over to shop.wornandwound.com. And if you like what you hear, leave us a review on iTunes. Also, don't forget to shoot us an email at info@wornandwound.com or message us on any of our social media accounts to ask us a question or suggest a topic for future discussion.
Welcome to The Worn & Wound Podcast. Today we're discussing some industry news—the exciting tech behind the Zenith Defy Lab and yes, the Apple Watch Series 3. This week's episode is brought to you by the Worn & Wound Shop. Our product of the week is our EDC Watch Fold, now available in two new colors. You can get yours at shop.wornandwound.com. If you're enjoying the podcast, please leave us a review on iTunes. Also, save the date. Worn & Wound's Wind-Up Watch Fair 2017 is taking place Oct 27 - 29 at Chelsea Market right here in New York City. We can't wait to see you there. If you haven't done so yet, please complete our podcast listener survey, which can be found here: bit.ly/wwpod2017. It shouldn't take more than a minute to fill out, and it will help us grow the show. Thanks! For the full Episode 29 show notes, check www.wornandwound.com after 10 am EDT, September 20, 2017. For more coverage of your favorite watches, check us out on www.wornandwound.com and follow us on Instagram, Facebook, and Twitter. For a great assortment of American-made watch straps and other accessories, head on over to shop.wornandwound.com. And if you like what you hear, leave us a review on iTunes. Also, don't forget to shoot us an email at info@wornandwound.com or message us on any of our social media accounts to ask us a question or suggest a topic for future discussion. Enjoy the show!
My brother arrived from Brazil, we went to the Cronut Patisserie, lunch in Chelsea Market and a cool event at the end of the day.
Colin Scott grew up learning how to care for apples on his parents, Edward and Janice, orchard. The orchard was purchased in 1954. Today Colin is running the orchard and sells his apples at the Chelsea Market in eastern MA. E & J Scott Orchard also has apricots, blackberries, blueberries, cherries, grapes, nectarines, peaches, pears, plums, quince, raspberries, & strawberries. They have farm stands in Buckland and Goshen during the season. Their main store is in Ashfield, MA and is open Sat & Sun 10-6 July through May. Organic duck eggs from their heritage breed Ancona ducks are also available upon request. We begin this chat with Colin inside one of the storage rooms. What affects the Apple's ripping? temperature ethylene gas - apples off gas Apples are placed in a CA room (Controlled Atmosphere) where both temperature, oxygen and the off gases are controlled. If apples don't have oxygen they don't ripen. Colin and I discuss the "delicate" process of storing apples or what he called "putting them to sleep". Apple storage tip: Take your apples out of the refrigerator every once in a while and let them off gas. That will help them last a bit longer. Next in this chat we talk about the beginnings of the orchard and what they grew and where they are going with the growing cider market Root Stock for grafting a tree - dwarf or standard Shifting his market to cider apples What do you look for in a root stock "The idea behind grafting is to take the variety that you want and put it on the root stock you want. The vigor of the variety contributes to the size of the tree." The numbering system of the root stock defines the size of the tree or a percentage of the size of the tree M rootstock 9, 11, 18, 26 what does that stand for? If you put a Macintosh on standard tree rootstock and a Macintosh on a 26, you would get 30 -40-% of the standard one. A M118 or M111 are going to be 6--70% the size, which means they will be almost as big as a standard tree. Today Colin is using Geneva root stock, because he is finding it resistant to Fire Blight. A nasty disease that can kill the tree. Geneva root stock numbering system is random too. Colin is using Geneva 41 & 935. They will be 30-40% of the standard tree. He uses a bench graft on his root stock. The secret to grafting per Colin Lining up the cambium layers Getting it airtight We also chat pruning an apple tree, especially a tree that you are attempting to revive after years of neglect. Contact E & J Scott Orchard email: mailto:cscott9487@gmail.com web: http://www.farmfresh.org/food/farm.php?farm=3762 Mentions in this chat Smart Freshing Oesco, Inc - professional grade supplies for orchards and cidermakers. link to the bladder press sold by Oesco http://www.oescoinc.com/catalogsearch/result/?q=bladder+press 076: Lou and Sue Chadwick | Grafting with Second Chance Farm, MA 086: Cider Press | Make Cider Ask for the following 8 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes with show notes and photos at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat
MSM 354: The “Rat Hole” Show and a Half Jokes You Can Use: Advisory: The Invisible Gorilla Middle School Science Minute by Dave Bydlowski (k12science or davidbydlowski@mac.com) CoCoRaHS http://k12science.net/Podcast/Podcast/Entries/2017/3/23_Middle_School_Science_Minute__Citizen_Science-CoCoRaHS.html From the Twitterverse: Scott McLeod @mcleod #mschat every Thursday at 8:00 pm Eastern Standard Time. And as Troy says, “The Twitter never stops!” Strategies: Read This Before You Ever Make Fun of Comic Sans Again http://narrative.ly/read-this-before-you-ever-make-fun-of-comic-sans-again/ Fonts and Dyslexia https://bdatech.org/what-technology/typefaces-for-dyslexia/ https://blog.dyslexia.com/good-fonts-for-dyslexia-an-experimental-study/ Dsylexie Font Free for home use, special pricing for schools. https://www.dyslexiefont.com/en/ List of Fonts https://www.dyslexic.com/fonts/ OpenDyslexia http://opendyslexic.org/ Potential Google Fonts https://fonts.google.com/specimen/Slackey https://fonts.google.com/specimen/Chelsea+Market 3 Things to Know About “Dyslexic Fonts” https://dyslexiaida.org/3-things-to-know-about-dyslexic-fonts/ I made my classroom look like the real world…and test scores soared http://blog.ed.ted.com/2017/02/22/i-made-my-classroom-look-like-the-real-world-and-test-scores-soared/ Resources: Opened.com ESSA Resources https://www.evidenceforessa.org/ Material Review http://www.edreports.org/#?f=&o=0 Music Creation https://soundation.com/ https://www.bandlab.com/ Web Spotlight: Erosion I Learned Nothing, I Just Googled The Parts of the Cell http://alicekeeler.com/2017/03/26/learned-nothing-just-googled-parts-cell/ Random Thoughts . . . And Now for Something Completely Different: https://www.facebook.com/LRT.sestadienis/videos/1761409750815614/ Play this in class one day as they come in. Just for fun. Personal Web Site
Valoir is an opera singer, a painter, a jazz drummer and an aficionado of Downton Abbey. She is also my beloved colleague, former office neighbor, and dear, sweet friend. In April, she invited me for an evening of cozy wonder atop The High Line. We dined to-go style at Chelsea Market and snuggled into the lounge chairs…Read more EPISODE 49: Valoir on the High Line SIDE A
"If you are gonna wake up every day and you are gonna go to a job that you truly love and you're truly passionate about and it makes you happy, then it doesn't matter if you're pigeonholed." Alexandra Mount is a lady of many talents. Not only do those talents include design, but also athleticism (she played D1 lacrosse), a sense of humor and resilience. On this week's episode, Alex joins the podcast to discuss her rise in an extensive and ambitious sports career to the biggest sports brand in the world where she's currently an art director for the Consumer Product division of the NFL. Alex tells her story including playing lacrosse at Boston University while majoring in graphic design to her chance meeting while teaching sailing classes to what happened to be the wife of SME Branding's Ed O'hara. Her career lead her from SME to an ambitious and persisitant sports design job search which included walking directly into MLB Advanced Media in Chelsea Market in Brooklyn. Alex discusses her search, perseverance and her eventual landing at Madison Square Garden where she worked on projects for the New York Knicks and the New York Rangers. Many in this industry are afraid of getting pigeonholed as a "sports designer", Alex gives her point of view on this and we reveal some of the multiple avenues in the sports industry one can work and create in. We dive deep into discussion about the growth of the game of lacrosse, specifially women's lacrosse and the importance of women's sports. Lastly, Alex touches on what she does day-to-day at the NFL as she describes her internal department gives us some ideas of what the NFL Consumer Product Division is working on in regards to lifestyle branding and products. Mentions include: Alex Mount on Twitter Right Amount Design SME Branding Ed O'hara Episode 31: T.J. Harley MLB Advanced Media in Chelsea Market, Brooklyn IMG College Michelle Cruz, Senior Art Director, New York Red Bulls Red Bull's Red Bulletin The Art of Flight Paul Rabil (lacrosse) Episode 5: Steve Vollmer, Jr. Our next is Rebecca Feferman. Rebecca is the head of SXsports, the sports & technology track at the world renown South by Southwest conference in Austin, TX. Rebecca will be joining the podcast to give us some insight into the conference's offerings this upcoming year for the sports track and discuss the future of sports, startups and technology. Sign up for the weekly email newsletter for updates, discounts on future products and exclusive content for subscribers. Did you enjoy this episode? Then please rate and/or write a review of the show on iTunes. Also, be sure to follow show host, @TAdamMartin and @MakersofSport on twitter and Dribbble.
Here's my theory just in case I don't get a chance to say it during the show: I think food has become more like sports. People kind of root for things. Ted Allen and Anthony Bourdain are more like sport stars than people whom you would seek out for actual cooking information. People go to Chelsea Market just because they know the Food Network is somewhere upstairs. And, because of that, there's a lot more pressure on food to be exciting. When you pick up the sports pages you want news, not just the same old same old. So, driven by that pulse and a group of media engines that flow alongside it, we always have new things to cheer for. Yay bacon salt! Go gastropubs! Today on the show: where food trends come from and why they succeed, or fail. Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
This week’s guests on Radio Cherry Bombe are Jordyn Lexton, Missy Robbins & Laura Maniec. Today’s program was brought to you by The International Culinary Center. Jordyn Lexton, Founder and Executive Director of Drive Change After teaching English on Riker’s Island for three years and witnessing the traumatic effects of adult jail on youth, Jordyn came up with the concept of Drive Change in 2012 and has spent the past 18 months bringing her dream to life by working in the NYC food sector and NYC reentry/criminal justice field. Jordyn holds a BA in English from Wesleyan University and a MA in Teaching from Pace University. “We are a food truck social enterprise. We use food trucks a business model and platform to hire, teach and empower people that are coming home from adult jail and prison.” [05:00] “We’re dispelling misconceptions people have of what it means to be formerly incarcerated by sharing meals.” [07:00] “When you eat at our food truck you are participating in this reform movement” [18:00] –Jordyn Lexton on Radio Cherry Bombe Master Sommelier Laura Maniec brings her extensive wine knowledge and passion for teaching to Corkbuzz Wine Studio, which she opened with her business partner Frank Vafier in 2011. Already a rising star in the wine world, Maniec is also the face of Corkbuzz, which she plans to expand in 2014 with Corkbuzz Wine Bar in New York City’s bustling Chelsea Market and Corkbuzz Wine Studio in Charlotte, North Carolina. “At some point before opening the restaurant, I looked around and said ‘you only have one life and you have to be happy and do what you really really truly believe in.’ ” [43:00] –Laura Maniec on Radio Cherry Bombe While she served as Executive Chef of A Voce restaurants from the fall of 2008 to spring of 2013, Missy Robbins received critical acclaim for creating classic Italian specialties with a contemporary twist. Under Robbins’ direction, A Voce Madison earned a Michelin star in 2009, while A Voce Columbus earned its Michelin star in 2010 and maintained them throughout her tenure. Missy is helping out with Corkbuzz before she begins her next project. “I am very happy, I’ve had a really incredible year.” [36:00] –Missy Robbins on Radio Cherry Bombe
This week I went into New York City (or “the city” is all you need to say if you’re coming from Northern New Jersey) to sell some of my vinyl records at Chelsea Market. I decided to walk the High Line (see link below for more info) and ended up meeting a German tourist who … TBP 0009 New York City – Travel Less Expensive Read More » The post TBP 0009 New York City – Travel Less Expensive appeared first on Travel Better.
This week on Chef’s Story, Dorothy Cann Hamilton sits down with Jacques Torres, also known as “Mr. Chocolate”. Jacques is a master pastry chef, and a teacher of the pastry arts. Tune into this episode to hear Jacques talk about competing in pastry and becoming a Meilleurs Ouvriers de France (MOF). Dorothy and Jacques discuss the differences between culinary and pastry cooking, and the types of people who become pastry chefs. Hear Jacques talk about his experiences cooking for Pope John Paul II, and why he decided to leave the kitchen and start a chocolate shop. Now, Jacques has chocolate stores in locations such as Dumbo, Downtown Manhattan, Chelsea Market, and more! Listen in to hear more about Jacques’ entrepreneurial spirit and his sense of accomplishment. This episode has been sponsored by 360 Cookware. “I love to use the techniques from another professions in what I do- like the molding from a dentist to make sugar, for example. [17:45] “The French think if you add more butter, you make things better!” [40:30] “Don’t have a huge ego. After all, we just play with food.” [45:00] — Jacques Torres on Chef’s Story
This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy’s Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher’s Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elena’s cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards & Sons. “My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work.” [14:30] — Elena Santogade on Cutting the Curd
Regarding the history of Chelsea Market.
On this week’s episode of Let’s Eat In, Cathy Erway is beating the summer heat with Nathalie Jordi of People’s Pops. People’s Pops is an ice pop stand with locations at the Brooklyn Flea, the Highline, and Chelsea Market that combines local fruit and cocktail-inspired flavors. People’s Pops is taking back a symbol of of the industrialized food system and making something fresh, refreshing, and low in calories! Tune in to hear about some of People’s Pops most popular flavors, and their new ice pop cookbook. Hear about how making pops stretches the longevity of fruit, and creates a value-added product that supports local farmers. Pick up the People’s Pops cookbook, and make some of your own frozen treats! This program has been brought to you by Hearst Ranch. “So we just figured if you pumped it [an ice pop] full of fruit instead of high fructose corn syrup and colorings and gums and stabilizers, it had to be good. We didn’t even consider that it might not be…If you’re using high-quality fruit, you just can’t go wrong.” — Nathalie Jordi on Let’s Eat In
Linda speaks to Gabriel Ross, chef and charcoutier at Dickson’s Farmstand Meats in Chelsea Market, NYC. Get the skinny on bacon and the history of cured and smoked meats here and abroad!
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