Podcasts about chocolate bars

In this episode of "Building Texas Business," I sit down with Molly Voorhees, the president of Beck's Prime, Winfield's Chocolate Bar, and Agnes Cafe. Molly shares her journey from Silicon Valley back to her roots in Houston's culinary scene. She talks about how her passion for food and community has shaped her approach to running family-run businesses and the importance of customer service. We explore the challenges of maintaining a successful family business, emphasizing the importance of respecting individual expertise and fostering a collaborative environment. Molly discusses how she integrates technology into operations, which can be challenging for mid-sized companies. Her experiences provide insight into the practical hurdles of implementing new systems while maintaining efficiency. Molly also reflects on the entrepreneurial spirit in Texas, particularly in Houston, where local businesses benefit from a supportive community. She shares how this environment has been beneficial, despite the uncertainties and challenges in the business world. Her approach to leadership involves patience and listening to her team, allowing them to voice their opinions and ideas. The conversation also touches on the importance of authenticity and resilience in business. Molly shares how facing challenges early on, like financial struggles and an empty restaurant, taught her valuable lessons. She emphasizes the importance of mental health awareness in corporate culture and maintaining open dialogue about success and failure. As Molly looks forward to upcoming projects, she invites listeners to experience the culinary adventures that celebrate innovation and community. SHOW HIGHLIGHTS   Molly shares her journey from Silicon Valley back to Houston, taking on leadership roles in Beck's Prime, Winfield's Chocolate Bar, and Agnes Cafe, emphasizing her passion for food and community. The episode explores her innovative approach to maintaining high standards in Beck's Prime while expanding into the chocolate business, highlighting the importance of customer service and community connection. Listeners gain insights into managing a family-run business, where respecting individual expertise and fostering collaboration are essential for effective decision-making and business success. We discuss the integration of technology in operations, acknowledging the challenges faced by mid-sized companies and the potential for improved efficiency through technological advancements. The supportive entrepreneurial spirit in Houston is highlighted, showcasing how local businesses benefit from a community eager to see them succeed, even amidst ongoing challenges and uncertainties. Her reflections on entrepreneurship emphasize authenticity, resilience, and mental health awareness in corporate culture, encouraging open dialogue about success and failure. Excitement for upcoming projects is shared, inviting listeners to join in a culinary adventure that celebrates innovation and community in Houston's vibrant food scene. LINKSShow Notes Previous Episodes About BoyarMiller About Beck's Prime GUESTS Molly VoorheesAbout Molly TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode you will meet Molly Voorhees, president of Beck's Prime, winfield's Chocolate Bar and Agnes Cafe. Molly shares her passion for bringing people together over quality food and service and how, in difficult times, she looks for the next right thing to do to keep the company moving forward. Molly, I want to thank you for coming on Building Texas Business. Thanks for coming in today. Molly: Thank you for having me Excited to be here. Chris: So we have a lot to talk about with you because you cover a lot of areas. So let's start Just tell everyone kind of what it is you do, the companies that you're involved in and what they're known for. Molly: So we started Beck's Prime back in 1985. I was just 10 years old so I did not start it, but my dad, a lawyer, winn Campbell, and an operating partner, a guy named Mike Knapp, started it together. And really my dad, winn, loves food and grew up in the burger business in Dallas. Chris: Ok, what was the burger place in Dallas? Molly: It was golf. Chris: I've had lots of golf, yeah, so he was 14. Molly: He tells some fantastic stories about, you know, his first day on the job, cutting onions and being a human trash compactor and sort of all the love, and ended up getting a law degree. But always loved the food industry, always wanted to be in it and came up with the concept of Vex Prime in 1985. I convinced a lot of people to gamble with him and invest and that was the very first Vex Prime on Kirby. Chris: OK. Molly: I was 10, just kid watching, watching it all happen, while I, you know, played sports and did all the things you do and went to college, ended up in um tech out in silicon valley for a long time during the the boom and bust period okay and which was fun went to business school and then wanted to to come back and be in the restaurant industry and grow it. Food is fun. It's very personal. I had sold being in tech. You're not selling something that brings necessarily as much moment-to-moment joy as feeding people Okay, necessarily as much moment to moment joy as feeding people. And I really felt like with Beck's Prime we had something great and then it was time to grow it and so I've moved back here in 2006, back to Houston, and we started growing and building more Beck's Prime and then we took over the management five years ago, chocolate bar and rebranded that Winfield's chocolate bar and built a factory and new stores and now we're selling wholesale and corporate gifting. And then we have a little side concept that I did with a friend called Agnes. Chris: Okay. Molly: Agnes Cafe and Provisions. Chris: Oh, we're off the internet, right. And that was my crazy covid baby I was. Molly: I thought everyone wanted to get back to work and we needed to create jobs and he's desperate for community and the restaurant industry to come back. And there was a restaurant that had closed there and decided to open up a neighborhood cafe with a friend who was crazy enough to say yes when I brought her the idea and we opened Agnes four years ago in June and it is a local neighborhood favorite. Chris: That's great. That's great. So original inspiration, I guess obviously is your dad, and being exposed to the business Great. So original inspiration I guess obviously is your dad and being exposed to the business. What was it that got you to kind of branch into chocolate, because that's much different than kind of a full service meal concept. Well, in theory it was going to be easier. Molly: Famous last words. Famous last words. You know, I love how food brings people together and what we do at Beck's Prime is really hard, which is, you know, you walk up to the window or you drive through our drive-thru and I mean we are cut, grinding and patting all the burgers every day. Nothing's frozen. I mean we're cutting those French fries it is busy back there and we're going to get you a made from scratch meal in eight to ten minutes. And that's hard. So I thought, okay, let's be in the food business, but let's scoop ice cream and cut cakes and sell chocolate. Um, well, when we took the business, they weren't doing the highest quality version of that. So I was like, okay, well, I'm going to apply the Beck's Prime model to it and I'm going to make it all really high quality and we're going to make all of our own cakes and ice cream. And so now I've made it as hard or harder than go back to your roots. I mean, nothing is easy. Chris: Right Molly: But yeah, I think they're similar in the sense of how you manage a restaurant, all of the different services, and how you buy food and how you work on cleanliness and operations. So there's a lot of similarities. Chris: And, I would think, critically important to people you hire to be customer-facing. Right, to make that experience, the food's got to be great, but if the people aren't great as well, right, you have to get both right. Molly: Yeah, and there's actually some evidence that the people matter more than the food. So you'll be surprised the number of text messages I get and there's some science behind this too, not just anecdotal. But oh my gosh, that guy over at Memorial Park. Or the cute drive-thru cashier over there at Kirby who always gets my sandwich right and says, hello, I love her so much, she loves my dog. There's nothing about what they ate or if they enjoyed their meal or it tasted good. It's the people. So you know, I think that part we've done well, which is why we're still in business. Chris: So let's kind of go down that route a little bit. What is it that you have done? I guess it that you have done, I guess first at Beck's and now at Winfield chocolate to focus on getting the hiring right, the processes you put in place, what did mistakes you made that you learned from, kind of. To me that is the key to the kingdom and I think our listeners could learn a lot from what you've done to put such a good system in place to get the right people. Molly: So it's interesting. I think the basics matter right how we treat people every day. I think we've always done that really well inside of our team how we hire. So when we hire managers, we will never hire a general manager for a store. We will only hire an assistant manager and then they can move up to a general manager. But when we hire, we actually take a team member through a number of different steps. You know. Obviously they interview with our management team, they interview with other managers, they interview with the other managers, then they'll do a shadows shift where they'll come and work a shift with the team. So we're really trying to make sure we get people who see themselves working in our environment. Chris:Right. Molly: Right. If you don't, if you want to be a white tablecloth restaurant manager or employee, we're not the right place. So sometimes people will come and they'll spend a shadow shift with us and they don't want to be in the environment. And then we'll also ask them. We'll give them dinner passes and we'll say bring a loved one to lunch or dinner with you here. And we'll say bring a loved one to lunch or dinner with you here. And that test is does somebody who's close to you see you working here? Chris: Oh yeah. Molly: You know, and so we try to help employees find a couple touch points so that they know whether or not, culturally, we're a good fit for them. But from my perspective it's really interesting. I think we have incredibly loyal long-term team members who've been with us forever. If you ever go in one of our stores, you'll see these posters that celebrate, you know, 5, 10, 15, 20, 40 years of with us. People are like, oh my gosh, those people have been with you for so long and I'm like, well, those are just the people on the poster that year. Right, and really I think it comes down to basic manners, boundaries, respect, helping each other. But just treating people as you would want to be treated goes a really long way. Chris: Yeah, like I said, that's the basics right, and to have that longevity in your industry is remarkable. Molly: Transparency, kind but also clear. Hey, this is how this needs to happen, Not having policies. We're not a big policy company. Chris: I love that because. I feel, the same way. I think. As soon as you create a policy, then all you're dealing with is all the reasons there should be an exception to the policy. Exactly so just treat people humanly, and humanely and reasonably. Molly: Yeah, and if we need to figure it out we will. But you know, if we had a policy that you know you can't take care of a customer if it's going to cost us more than $15. Let's say we had some limit, or something. And that would just be such a buffer. And it turns out the manager who's trying to take care of the customers all of a sudden handcuffed Right Right, and they just want the ability to do the right thing. Chris: Right. Molly: They're in the service business. People don't go into the service business unless you enjoy serving people. Chris: Well, and if you know, I think if you're watching your business, if someone's abusing a system, you'll see it and that's not a policy issue or lack of policy issue, that's a character issue, right, that surfaces, that you maybe didn't catch in the hiring process. I also like what you said because I think I'm hearing more of this in the corporate world the experimental part of the interview process where you you put someone in a skills assessment situation. So you said the shadow session or whatever. I know we're trying to do that and assessing skill. You know it's one thing to ask questions and be you know in a conversation, but people's skill sets matter in these jobs, right, that's how they're going to sink or swim. So I think that you've incorporated that is something that I see more and more people trying to do. Yeah, and I love to bring the loved one in. Molly: We try to do the same as well. Chris: It's like do something social with your spouse or significant other, because you're going to be away from them with us a lot. Molly: you're going to be away from them with us a lot they're going to spend more time with us than they are, you know, with you so? Do you see them and you know? Chris: okay with us, yeah do you like? Molly: do you like us? Yeah? Chris: so let's let's back up a little bit, because you mentioned, obviously, dad and a partner started VEX Prime. At some point you come in and kind of take over. What was that kind of transition? Molly: like it's still in transition. Chris: Okay so. Molly: I would say we certainly do not have a policy of nepotism in our business, policy of nepotism in our business, but to say that we don't have a lot of dads and daughters and family members and cousins and aunts and uncles all working together, we would have a long laugh. So my dad is still involved in the business. He's still a full-time lawyer. He's still a full-time lawyer and he is, you know, he helps us with all sorts of higher level finance, legal type ideas. I mean he's all over the map there, Our chief operating officer, Mike Knapp, the original partner. He's still working and he manages all of our managers and operating team. His daughter is our HR director and we have a marketing director who's been with us for almost 20 years and her husband is a project manager for us. So, and then on our you know extended family, I mean we really we have have tons and tons of family members working together and we actually view it as a real asset because we're all so passionate and deeply engaged in the business, because we're looking for it to be as best as it can be, but we are also, I would say, have investors from our community and our friends and family. We've raised a lot of money and so we are very careful because we're trying to make money for all of our investors. We have a fiduciary duty to that. So, I think in many ways, part of our culture is we are a family business, but we're not run like a family business at all Right. So how was it? I guess? Chris: you coming back in and you know I guess dad and his partner letting go of some things, and I mean you know, I know from experience. You know we have clients that go through this and I've had some guests on the podcast. You know everyone experienced a little different. What can you share about maybe some of the things that, looking back, probably could have done better or things that actually went well? ADVERT Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyMillercom, and thanks for listening to the show. Molly: Yeah, I mean, I think one of the things I mean it's always hard and I think that there's an ebb and flow to it. And you know, one of the things I think we did really well and we still do really well is we stay in our lane and I think we're really good at the active debate and listening and having hard conversations but listening to each other's points and coming together to make a decision that is methodical and thoughtful, versus well, you know, it's going to be my way, or the highway, like we very rarely would let someone just take something and run with the decision. We're very consensus oriented but we also stay in our lane. So, if you know, I've probably my strongest background is in marketing. If I feel really passionate about something related to marketing and and I've got my reasons and I'm, you know, persuasively getting everyone on board everyone's gonna be like, okay, cool, cool, yeah, you got it, got it, you know. Or my dad's like the contract needs to read this way. You know, with the Cisco vendor, we're like, okay, cool, great, you got it. So I think one thing we've done well is we. We have a lot of people with very specific expertise and we're able to learn from each other, but not stomp on each other. And so, like Mike Knapp, who's our chief operating officer, and we have got some other great operators on our team they know how to run a restaurant. Well, if I go in there and tell them how to do it, like I'm way overstepping them my lane. Chris: Right. Molly: Right. But if I go in there and I'm like, hey, I noticed like this seemed inefficient, what's going on there? They'll either be like oh gosh, we got to go fix that, Thank you. Or well, this is why we're doing it this way and I can learn from that. Chris: I think there's a lot of humility in that for the whole team Right. Molly: Yeah, you know, or feedback, that happens. Chris: Yeah, you know, no egos. Molly: Yeah, I mean we all have egos. But yeah, I mean I can say to my dad, if we cross that out, we're never going to make this deal, Like, stop being a lawyer. Chris:Right. Molly: I mean you know how it goes. It's like there's always the lines there, but I think we do a good job of being honest, transparent, giving feedback and then, when we cross the line which family members can do, we do a good job of like coming back together. Chris: Good, so there's grace too, right. Molly: Forgiveness grace. That wasn't my best moment, I'm sorry. Chris: Yeah, okay, wasn't my best moment, I'm sorry, yeah, okay. So let's talk a little bit about you know you're, you've grown this business and you've added to it. What are you think about like technology or innovation? Are there things in that realm that you've implemented to kind of help either with the growth or, once the growth has happened, help kind of manage and make it more efficient? Molly: So I came from tech right in Silicon Valley, so it's like, okay, let's get some platforms on this business right. 2000 was the year, and so I've now been through a lot of point-of-sale changes and QuickBooks to Great Plains Accounting, all these Clover, uber, online ordering, and we have tended to actually be pretty early adopters. We probably had online ordering off your phone earlier than most companies in Houston, and it's interesting because they're so great and, in theory, they're going to make your life so much easier and everything is going to be faster and more efficient. I don't always feel that it has worked out that way. Oh okay, feel that it has worked out that way. Okay, you know, I think the layers, the layers can add just more work or buffer or time, even in how long it maybe takes to place an order. And I think we went through. If we go back a decade, I think that was the painful era of technology in the restaurant space, I think. Where we are now with some of the point of sale systems and how they're integrating, how can I let me explain this when a decade ago, or even five years ago, you would be in our restaurant and you would see we'd have our point of sale system, we'd have the drive-thru speaker, we'd have an Uber iPad, a DoorDash iPad, a Favor oh wait, favor called in and then paid with a real credit card. So just imagine. All of that is like just messy. Chris: And you'rust trying to keep up. Molly: Right, we're just coming at you and all we want to do is take the order, take your money and send you on the way with your food right. So, like that transaction, for us that 20 years ago was you walked up to the counter, you paid and you left. Now we've got all these things right and and if the DoorDash order comes in on this tablet, I've got to enter it in this system on the cash register, or it won't go to the kitchen and then the kitchen doesn't get a ticket. So it seems like, in theory, we should all love all of this. And for the consumer who's like beep, beep, beep. Chris: On the sofa at home, right. Molly: Great. It's great for them. For us, it's been hard, you know, and and it has taken a lot of time. And now what? What? My point with technology now is that all those systems are finally talking to each other, and so we were taking more orders through a single unit. There's less double entry. Chris: So technology is catching up right Kind of with the innovation, all the innovation of all that. Now technology is catching up, so it's integrated. Molly: And then behind the scenes is like how our accounting and everything flows over whether it's from our vendors that we're buying food from, and finally everything is catching up. But I think we all take for granted how easy that integration is, and when you're a mid-level size company, like we are, you don't have the financial resources to spend money on the consultants that you really need to hire to help you integrate that, and so it just can be hard. Yeah. Chris: Well, that's a great point, I think, with aspiring entrepreneurs, right, that you you've got to face these challenges and sometimes the only way through them is you know it's going to be extra time and hours on you to figure it out because you don't have the capital to just go hire a consultant to come fix it. And that's one of those lessons learned, right? It sounds easy, sounds fun, but when you're in the middle of it it's either you're going to do it or it's not going to happen yeah, and you get. Molly: I mean, there's so many great ideas out there and great technologies and great marketing ideas, but the the thought process around implementation and execution typically isn't thought through by many companies that we're partnering with. Right. You know, oh, you just do this, this and this, which is a trigger for all of us. We always laugh when we're in a meeting. It's like, oh, it's no problem to switch from this point of sale system, this point of sales, and we're like right they're never there. Chris: That's sweet they're never there past the sales delivery. Right, it's just like. Then they're gone. You're off to sell someone else, that employee will quit if if I say we're gonna switch yeah well, let's talk a little more about. I guess you know you're born and raised here. Becks started here Chocolate Bar. Winfields now, what are some of the advantages that you feel like that you've experienced as a result of being a Texas based? Molly: company. I think Texans are unique in that we embrace entrepreneurs. In Houston, I have, in particular, found this to be an incredibly warm and receptive and we believe in you, molly attitude. I'm out there hustling chocolate so hard. I'm out there selling to businesses and people want to see us succeed. It's not like being in a part of the country where I feel sometimes like well, we'll see if she can make that happen, where they kind of mock you, whereas here I feel like people are behind us and that's such a positive that happen. You know where they kind of mock you, whereas here I feel like people are behind us and that's such a positive place to work, whether it's people who you're partnering with or buying from you or, you know, just giving you money to go make it happen. Right, it's hard to make a business happen without the ability to raise money. Chris: Sure. Molly: And there's faith involved in someone giving you their money to go make something happen. I mean, you never know, right, right. Chris: No, it makes sense. I couldn't agree more. I don't think what you described as kind of that spirit of Houston, houstonia, just kind of a very entrepreneurial, very welcoming and supportive community, love to see others succeed. So you know, let's talk about the contrast of that as we sit here today, and you're in the middle of it, and you're in the middle of it. Molly: What are some of the headwinds that you are dealing with or that you kind of see around the corner, that you're trying to prepare for? You know, I think everything feels a tiny bit chaotic right now, and I think it doesn't matter. You know where you are on any sort of belief system as a business person, you're sort of like what's happening right? And I think our hr director always says this. She's like what's the next right thing to do? What's the next right? And I think, with all the challenges and headwinds, and I think, with all the challenges and headwinds which I have to just globally say I can't specifically mention I'm like, oh, I could be like, oh, the tariffs are this or that. Maybe the tariff goes away tomorrow. It's not really a worry, but it could be a worry. It's just the uncertainty. Yeah, and uncertainty can be a significant economic headwind. Uncertainty can be a significant economic headwind because when we go into uncertainty mode, we are stuck. And we just. It's like we're all of a sudden we're standing on the Galveston beaches and our feet are sinking in that squishy sand. That's so warm right now and lovely. Chris: And we literally can't come out of it we don't do anything. Molly: It creates paralysis. We just go into, like, and so I think what's hard as a leader and as a texan and as an entrepreneur, is to not let that stop us from making decisions and moving forward. Yeah, so I go back to my hr director and says okay, what's the next right thing I need to do? Chris: let that stop us from making decisions and moving forward. So I go back to my HR director and says, okay, what's the next right thing I need to do? Yeah Well, I mean, I think it's one good you have a partner, whether it's any officer or not, but someone that you can lean on and have that. What's great about that is it's simple right. It's how you eat the elephant right, one bite at a time. So big picture can be overwhelming, create a lot of uncertainty, could create paralysis. So, okay, let's go back to the basics and what's the next right step, right, and then maybe with one step, it's easier to take the second step which leads to the third step and all of a sudden you've built some momentum. Molly: Yeah, and you can do something with that. Chris: Yeah. Molly: But it is you know, and at the same time as you take the next step, you've got to kind of know where you're driving towards. Chris: Yeah, so let's talk a little bit about leadership styles, and how would you describe your leadership style? How do you think that's evolved over time? Molly: You know I think I'm not very patient and I think that's hard, and I think it's hard to probably work with me, because we all have a tendency of we've got a great idea. We wanted to have happened two weeks ago. Chris: Right. Molly: Right, not just, not just an idea. It's like oh, that's a great idea, why don't? Why aren't we already doing it? Chris: And why is it already? Why isn't it done already? Molly: Like what's the problem? And so I think one of the things I've really had to work on is patience as a leader, and it's far more fun to be part of a team with a patient leader versus a chaotic always and and I don't do this perfectly well, and so either. I would believe you if you said you did, yeah, you wouldn't you know me for half an hour and you can tell this, but I think I love being a leader that people can say no to now. I think I love being a leader that people can say no to now. I think, it's really hard sometimes to be. You can be the type of leader people can't say no to because they're scared of you or they don't want to say no. But when my team has now in a place where we're close enough and capable enough, where they can say molly, that is a great idea, and if we try to do that right now, we will fail yeah like, okay, I can be mature enough to hear that now and I appreciate you saying that. So I think, I think I don't want to stop pushing us, but I've tried to learn as a leader where kind of thinking of an organ? Right now right, which pedals I should be pushing harder on or less hard? Chris: I think you raise a great point, because I think it's like anything. I think if there's too much of one thing, it's not good. It's that statement of everything in moderation, and I think one of the challenges of a leader is to know when to push and when to back off. So you had to when to be a little forceful versus empathetic and, you know, maybe demonstrating some more grace. But every situation is a little different. So a good leader assesses it and go okay, what type of leadership does this moment call for? Yeah, and it's that awareness, almost right, and learning to be a little bit versatile, because I think if you're all one all the time, you're not going to be as successful as you want. To be right, you will be in some moments, but you're going to fail miserably in others. And again, that's much easier said than done in practice, right? Molly: I mean, it's much easier said than I don't know. You know, I'm so critical of my own leadership skills. It's hard to even walk in here right now and be positive. And yet I would say I'm doing so much better than I was, and, in part, I think it's having people around me who have helped coach me to be a better leader. I've hired coaches, or I have people who've helped me through how to handle certain situations. I think tools help. It's interesting Six months ago, about a year ago we implemented this easy calendar tool so we could watch our projects and hold each other a little more accountable, and we got so crazy. We got off of using that tool and the team was like, hey, can we bring that back? Oh yeah, why do we stop doing that? And so I think when you do have tools that help you as a leader lead, they can be really useful. If they become a way for you to stop having, I think, the productive conversations and you're just kind of using it as a checklist, I think it can be dangerous, but there's ways to use all this technology and tools out there to benefit us as leaders. Sure, and I think that's something I've learned to do a little bit better in recent years. Chris: Any anything you can point to. I always like to ask this is not the fun question but failure or mistake that you experienced or encountered, that you learned from that. You're like that was a growth moment. In hindsight, man, it felt terrible, whatever I look back. And what a growth moment for me, anything you can share there, because I always find that that's such a great learning and it hopefully dispels for listeners, right, because you feel like you're the only one out there failing and he's like, no, you're not. Molly: Oh my gosh, you're going to learn from it. Yeah, and I think you know there's so much shame we only talk about our successes or people only talk about their successes, right, or it's more fun. I mean, I don't want to walk around talking about all the things I've done wrong, and this was a little while ago and I rely on it now because not everything we try. We've just released product at Central Market in June. We just yeah, super exciting. Chris: A chocolate product, a chocolate bar. Molly: We've got truffles and boots and some go to Central Market and buy our products. But also at the airports in the market, we've got some great fun Texas themed products at Intercontinental Airport. So if you're going through the airports, buy some Winfield's chocolate. So you go out there and I'm so excited right now to tell you about this. Right, we're in these great new major retailers and we're in 12 Kroger's. Well, what I'm not telling you is I've been in 15 Kroger's and now we're in 12 because we only find those. I'm not going to tell you about the three that we're not in anymore because they're not. You know, the others are doing great. Go find us at the Buffalo Kroger or the West Gray, go find us at the airport, and I'm not going to come back and be like, well, that didn't work. They never bought from us again. Which is, you work so hard to make those deals happen and get out there in the world and there's so much hustle and it may just not work. So, going back in time, I had an investor and this was a decade ago and we had opened some stores in Dallas, some Bex Prime restaurants, and one of them had failed and we were going to close it and I mean, I was devastated, ashamed, sad, all of the things, and I'd gone out and raised $2 million and I had lost that money. It was over and I had to call our investors and let them know what had happened. Phil Plant, he says so you stubbed your toe for the first time. I was like I did. He's like, yeah, you're going to keep stubbing your toe if you keep at this long enough. Chris: If you keep trying hard enough, right? Molly: If you keep trying hard enough and you keep putting these projects together and businesses. He's like you're going to have some wins and you're gonna have some losses and you're gonna stub your toe but keep going. And it meant I can't. I'm gonna cry thinking about it. He's a really great person and but that meant so much to me in that moment because I mean I had failed big time. I had the. Chris: It didn't work, you know talk about the value of having the right people around you, right? Wow, that's pretty cool. Molly: You know and with Agnes I mean that restaurant took a solid two years to take off. You know I had to go borrow some money to keep it going and now it is a place where our community meets and people love it and then it is neighborhood joy and connection. I could not be more proud of it. But I'm telling you, walking into a restaurant on a Friday night, that you have opened and convince people to give you money to open, and there there's not a single soul in the place not a single soul. Very humbling. Chris: Right, you wanted to go walk the neighborhood streets, going, come on. Molly: Yeah, and so I think you know now with my team I can, we can take the wins and the losses with a little more grace. Chris: Yeah. Molly: You know well, that didn't work. What are we going to try next? Chris: Yeah Well, I think you know it sounds like part of the culture, right, is you said? The one thing about you said as a leader is people aren't afraid to tell you no. And it sounds like you've created a culture where people aren't afraid to fail and learn from it and keep going, and that's to me a sign of a really strong culture. Molly: Well, and it's okay to say like well, that sucked. I screwed that up pretty bad. Chris: Well, we're conditioned to, like I said, we don't talk about failures. I think we're conditioned that, oh, don't talk about that, because it's got to look like it looks on Facebook and everybody's smiling and happy when we know that's not reality. And so we can get past that and just be transparent. Molly: Yeah, authentic. Chris: I think the better off we're all. Molly: But don't you think being more authentic has happened as part of post-COVID? Chris: era. Molly: Don't you think people are more open about their wins and losses? Chris: I think, so I don't know. It's kind of the chicken or the egg. I think Brene Brown started talking about it a lot more and it caught on in the corporate world and that was happening pre-COVID but close to COVID, and then with that the world goes upside down. I don't think anybody knew what. So about uncertainty, no one knew. So I think it did create a feeling of I don't know what's next and this okay to be authentic. And as we started coming out of that, then there's a lot probably exposed more in the sports world about mental health and all that kind of just built on itself, where I think we're learning it's okay and it's more acceptable to be more authentic. Right, it's a good thing, it's a great thing. Molly: It's way more fun to live in this world. I think I'm not. Fun is not the right word, it's just grounding. Chris: Yeah. Molly: It's more real. Right, I meet more real people. Chris: Agreed, agreed. So well, let's turn to a little bit more of a light side, okay, okay, so what's your favorite vacations place? Molly: Oh my gosh. Well, I'm a, I love adventure. So you know, skiing, hiking, colorado one of those Texas and Colorado type people for sure Love going down to Galveston and fishing and being on the beaches down there, and then we love to scuba dive. So hit the Caribbean. Chris: Awesome, that's all great things. Molly: I can identify with that Stay out of the sun. Chris: You're in the food business, but, and so this is my favorite question to ask every guest Do you prefer Tex-Mex or barbecue? Oh man Hardest question of the podcast. Molly: This is so hard that I might have to Gosh. You know I'm probably a barbecue person. I think I'm going to go. Chris: We have a lot of good barbecue around here. Look, it's a hard question for a reason we have a lot of good barbecue, a lot of good tex-mex. You know, I've even had people try to answer it by combining both there's not. Molly: you know, look at levi good, he's got his tex-ex and his barbecue. He's sort of doing it right, that's right, that's right. Chris: So well, I want to, you know, just wrap this up by saying thank you for coming on and sharing your journey, excited to see what you're doing. Obviously, we watched the Becks on Kirby get redone because we're right around the corner, but what you're doing with the windfield chocolate sounds exciting and uh. Hopefully, now people hear this, they'll know more about agnes and yeah, come to all of ours. Molly: You can do breakfast at agnes, lunch at beck's, dessert at windfields. Chris: You hit them all I like it, yeah, so there you go, uh kind of a full service yeah, integrated, you can do it. Them all love it it Well, Molly, thank you for coming on. Molly: Thank you for having me. Chris: Really appreciate you taking the time. Special Guest: Molly Voorhees.

Jeremy Martin pulls off a storybook win at his home track and the boys pretend not to get emotional. We break down the Home Run Derby, argue way too hard about candy rankings (Jesse's taste buds might be broken), and debate what actually makes a house haunted. Plus, we try to build the ultimate sports bar—somehow it ends up with ghosts, cheap beer, and a chili cheese dog fountain. It's spooky, sweet, and slightly unwell. Episode 12 is live.

Shaun's Cinco: His Top 5 Favorite All Star Game Moments. The show then talks about Aaron Judge's top 3 chocolate bars and react with their opinions on that topic.

The boys react to Shaun's Cinco, Aaron Judge's top chocolate bars and old Vegas stories from Tommy and Shaun.

Sometimes the CheapShow PO Box is full of all sorts of horrors and shocks, but this week on the economy comedy podcast, there is a refreshing change of pace. A MASSIVE PO Box delivery offers a wide range of charity shop surprises, ranging from super rare board games and fascinating books to delightful 7 Inch vinyl records! There is a LOT to get through, so there is no messing about as Paul and Eli dive deep in the box of treats… Well Okay, there is a LOT of messing about, and that's why this episode is as long as it is. So hold tight we bounce from Cannon & Ball, Play School, and Disney hits to Chocolate Bar based board games and Keep Fit records… there is a lot to take in. The ultimate question is, who out of Paul and Eli get over-excited the most? PRE-ORDER The CheapShow Album, celebrating 10 years of the podcast! Get yours here: https://www.diggersfactory.com/vinyl/327144/cheapshow-cheapshow All purchases of the physical vinyl album come with a digital download and 3 bonus tracks! SEE US LIVE: Oct 18th @ The Cheerful Earful Podcast Fesitval 2.30pm, London https://cheerfulearful.podlifeevents.com/festival/cheapshow---live-from-cheerful-earful-podcast-festival-18th-oct-2025-tickets See pics/videos for this episode on our website: https://www.thecheapshow.co.uk/ep-438-a-box-of-delights And if you like us, why not support us: www.patreon.com/cheapshow If you want to get involved, email us at thecheapshow@gmail.com For all other information, please visit: www.thecheapshow.co.uk Like, Review, Share, Comment... LOVE US! MERCH Official CheapShow Magazine Shop: www.cheapmag.shop Send Us Stuff: CheapShow PO BOX 1309 Harrow HA1 9QJ

In this powerful and practical podcast episode, international speaker and leadership expert Nigel Risner joins us for a no-nonsense, deeply insightful discussion about what really matters in business, leadership, and life. From the surprising importance of biscuits and barista-style coffee in the workplace, to the undeniable power of presence, praise, and human connection, this is one of the most engaging conversations you'll hear all year.Nigel breaks down the difference between leading people and managing things, offering real-world advice for business leaders, team managers, HR professionals, coaches, and anyone responsible for developing a positive and productive workplace culture. He shares why many leadership failures stem not from a lack of care, but from a fear of hearing what employees actually need—and why good tea, great biscuits, and authentic recognition often matter more than a pay rise.We explore how to give effective feedback using his concept of “feedforward,” how to create lasting team connection through small, consistent gestures, and why recognition must be immediate to be impactful. This episode dives deep into leadership philosophy, employee engagement, communication, emotional intelligence, and how to manage energy—not just time.Nigel also shares his personal stories, from the lessons he learned after stepping away from a finance company to his transformative realisations about being truly present with family. He opens up about forgiveness, resentment, and how carrying emotional baggage—whether in work or relationships—can sabotage success. You'll discover the 9-minute rule he lives by, how to handle conflict constructively, and why walking side-by-side might be the most effective coaching method.This conversation is essential viewing for anyone who leads, influences, or inspires others—whether in a corporate setting, educational environment, or personal relationship. It's filled with practical tools, compelling anecdotes, and mindset shifts that can change the way you show up at work, at home, and in life.If you're looking to improve team morale, build stronger leadership habits, boost communication skills, and create a culture of appreciation and psychological safety in your organisation, this is the podcast episode you cannot afford to miss.Topics covered include: leadership vs management, creating meaningful workplace culture, recognition strategies, employee wellbeing, effective coaching techniques, team communication, emotional resilience, ego and decision-making, personal accountability, and the importance of forgiveness in leadership.Don't just manage your team—lead them. And maybe… bring biscuits.#LeadershipDevelopment #NigelRisner #BusinessCulture #EmployeeEngagement #WorkplaceWellbeing #HRStrategy #ManagementSkills #RecognitionAtWork #LeadershipPodcast #Feedforward #EmotionalIntelligence #Forgiveness #PersonalGrowth #ExecutiveCoaching #TeamMotivation #TeaAndBiscuits #ChiefBiscuitOfficer #WorkplaceConnection #UKPodcast #CultureChangePowered By ActionCOACH Business Coaching: The Help You Need to Grow Your Business: https://business.actioncoach.co.uk/ Hosted on Acast. See acast.com/privacy for more information.

Ian gets stuck into a Dubai chocolate bar live on air. Mary, a lollipop lady from Dublin, kick-starts the nation. Songwriter Ben Pyne from Balbriggan chats to Ian live from the Eurovision, and we discover what your ice cream habits say about you! Subscribe to The Ian Dempsey Breakfast Show wherever you get your podcasts

A round-up of the main headlines in Sweden on April 23rd, 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio Play. Presenter/Producer: Kris Boswell

Fairy Forts, Anthrax, Dubai Chocolate bars and Segulls are all intimately connected Hosted on Acast. See acast.com/privacy for more information.

BEST OF : Mick in the Morning is taking a short break, but in the meantime we're reliving some of the best stuff from the show so far in 2025. Today find out who has four nipples and who has a nipple ring; Someone on the team has been told that they've got good bins; We discuss our favourite chocolate bars; and we take a look at why sportspeople sometimes don't become good politicians. Mick in the Morning with Roo, Titus and Rosie will return LIVE to 105.1 Triple M Melbourne on Monday April 28. To watch Mick in the Morning in action, follow @molloy and @triplemmelb on Instagram.See omnystudio.com/listener for privacy information.

Episode 62 (10/04/25) On this episode - To kick things off, special guest, Jacamo (making his quarterly appearance) talks about his holiday in Thailand and the excitement of being caught in the recent earthquake out there. Then there's Mad Max's real name, interesting stories behind well known parts of 2 classic songs, news reporters that seem happy to be reporting a disaster, the works and life of Geoffrey Hughes in 'Barry's Masters of Comedy' (with “impressions”), an improv of how to deal with a drunk customer as a security officer, the Omaze house house giveaways, preferring moody shop workers to overly friendly ones and our own experiences working in various customer service roles, remembering TV show This Is Your Life, the charges against Russel Brand, remembering Val Kilmer's finest roles (including Doc Holiday and a commonly misquoted line), more ideas for Barry's detective show 'Shetland', forgotten pop stars, a ‘Dead Celebrity Seance', recommendations, Future Greg and a whole lot more!

In episode 1844, Miles and guest co-host Blake Wexler are joined by musician and host of Hood Politics, Propaganda, to discuss… Here Come The Regrets…, The Hershey Movie Is Even Worse Than You Think and more! Sen. Thom Tillis (R-NC) on tariff strategy: "Whose throat do I get to choke if this proves to be wrong?" Hershey Chocolate Movie Set With ‘Mean Girls’ Director, Finn Wittrock and Alexandra Daddario to Star (EXCLUSIVE) ‘The Studio’ Gets Closer to Real Life: Hershey Chocolate Movie in the Works with Finn Wittrock and Alexandra Daddario Hershey’s Once Violently Suppressed a Strike by Chocolate Workers The Milton Hershey School: Making Dreams Come True Hershey profits benefit a boarding school that spends lavishly on its low-income students. But that investment comes with strings attached — leaving some students behind and others mired in debt. 'Chocolate Trust' book raises questions about Milton Hershey School and education of students Milton’s Bittersweet Legacy: Unsavory Scandals Former Milton Hershey School House Parent accused of sexually abusing minor LISTEN: Passion Project by Propaganda ft. Blu (OUT THIS FRIDAY!) WATCH: The Daily Zeitgeist on Youtube! L.A. Wildfire Relief: Displaced Black Families GoFund Me Directory See omnystudio.com/listener for privacy information.

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

It's an all Meiji chocolate episode on You Tried Dat?? this week.  Three flavors of chocolate bars compete: Black, Milk, and Himilk.  They also answer some more fan questions about cloning before returning, once again, to learn about some of the weirdest posts on Nextdoor. Follow us on Instagram to see pictures of the snacks @youtrieddat.

You might have heard that Mercy Ships holds the world record for the largest civilian hospital ship. 

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Credit: Atanasoff-Berry Computer: Ik T - https://flic.kr/p/NU4q8f, CC BY 2.0 https://creativecommons.org/licenses/by/2.0/, https://commons.wikimedia.org/wiki/File:Atanasoff-Berry_Computer_%E3%83%BC_Computer_History_Museum_(30781535612).jpg CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0/: Manop: Atanasoff-Berry Computer https://commons.wikimedia.org/wiki/File:Atanasoff-Berry_Computer_at_Durhum_Center.jpg Atanasoff-Berry Computer https://commons.wikimedia.org/wiki/File:Atanasoff-Berry_Computer.jpg Animation is created by Bright Side. Learn more about your ad choices. Visit megaphone.fm/adchoices

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What makes a restaurant sexy? Co-hosts George Mahe and Cheryl Baehr have some thoughts, as well as their picks for the spiciest spots in St. Louis. Recorded by candlelight and over a bottle of wine, George and Cheryl uncover some hidden gems and perennial favorites, and touch on a few interesting tidbits that will help you heat up your Valentine’s Day, including: The difference between a romantic restaurant and a sexy restaurant A certain restaurant table that might be the most coveted couples spot in town The well-known bar that is so sultry, it has a “no hanky-panky” policy printed on its menu If you’re looking to turn up the heat, this is an episode you won’t want to miss. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by The Repertory Theatre of St. Louis and supported by Violet's at The Train Shed. The Rep presents Lynn Nottage's Clyde’s (February 5–March 2), a five-time Tony Award-nominated play. Set in a truck stop sandwich shop, Clyde’s follows formerly incarcerated kitchen workers on their quest for redemption and the perfect sandwich. For tickets, visit repstl.org. Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Zanti’s Deli: 181 Concord Plaza, Sappington, 314-270-3175 Pete’s Italian Baking Company: 1711 Hereford, Ellendale, 314-282-0288 Roberto’s Trattoria: 145 Concord Plaza, Sappington, 314-842-9998 Roberto’s at Tesson Ridge Noto: 5105 Westwood, St. Peters, 636-244-0874 Bistro La Floraison: 7637 Wydown, Clayton, 314-725-8880 Bar Moro: 7610 Wydown, Clayton Esca: 5095 Delmar, Delmar Loop, 314-365-2686 Idol Wolf: 1528 Locust, Downtown West, 314-325-0360 The Bellwether: 1419 Carroll, Soulard, 314-380-3086 Wright’s Tavern: 7624 Wydown, Clayton, 314-390-1466 Basso: 7036 Clayton Ave, The Hill, 314-932-7820 Basso at Westport Baileys’ Chocolate Bar: 1915 Park, Lafayette Square, akar: 7641 Wydown, Clayton, 314-553-9914 None of the Above: 3730 Foundry Way, The Grove, 314-656-6682 Bullock Room at Planter’s House: 1000 Mississippi, Soulard, 314-696-2603 Brass Bar at Brasserie: 4584 Laclede, Central West End, 314-361-1200 You may also enjoy these SLM articles: A Valentine's Day guide to St. Louis restaurants Best chocolate shops in St. Louis More episode of Arch Eats See omnystudio.com/listener for privacy information.

EMMA LEE M.C. talks about the importance of gratitude, her complicated relationship with Hip-Hop, working with producer Roccwell, and their EP, Chocolate Bars.

Episode #80 is a replay of one of the Top 3 downloaded Episodes in the 6 Year history of Bend Don't Break. It was originally played over 65 Episodes ago. Lane Douglas Hunt. Lane has been a member with the Victoria Police Department since 2008. She has spent most of her career on the front lines in patrol where she was on the Greater Victoria Emergency Response Team for 6 years. Currently, she serves as the Explosives Technician, a Detective in the Special Victims Unit, and a member of the Critical Incident Stress Management Team. Outside of work, Lane and her amazing husband, Jeff, are parents to 2 dogs, 50 chickens, a 700-gallon reef tank, and 5 honey bee hives! When they aren't lifting weights or farming they are riding their Harleys on beautiful Vancouver Island together. In this episode, Lane has an amazing story to share that displays incredible resiliency. The incident happened back in 2011 when she was just a junior member at 24 years old with less than 2 ½ years on the job. Her day started off like any other. She spent the morning filing paperwork and was called to a routine call at a 7-Eleven for someone who reportedly stole a chocolate bar. This routine call took a turn for the worst when she was targeted for a spontaneous attack. In this powerful story that Lane shares with listeners, she details out all of the events that took place, what she gained from these experiences, and her advice to others. She also speaks about the post-traumatic stress that came with it, but mostly her post-traumatic growth and how she managed to reduce her stress.

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-The Weather Is Cooling Starting Next Week-Sheikh Abdullah Engages In Regional Talks on Syria's Future-Elon Musk Is Tweeting About The UAE Again!-How to Shop for Christmas Decorations in Dubai!-‘Dubai Chocolate Bar' Is Among The World's Top Google Searches For 2024!

Hi friends, I'm Scott and this is What a Weird Week, a show about the weird stuff in the news. See below for a transcript of the podcast episode. To subscribe to the podcast or for social media and more links, you can get everything at www.shownotes.page. These are the shownotes for Season 5, Ep 49 first published on Friday Dec 6 2024. Here are this week's stories... Australian restaurant sets Guinness World Record with 1,212-pound kebab https://www.guinnessworldrecords.com/news/2024/11/worlds-largest-kebab-and-fries-fills-dumpster-sized-container-and-weighs-660-lbs Man receives $2.53 compensation for smooth Mars bar missing its signature ripple https://www.bbc.com/news/articles/cx247dwx1p7o Cryptocurrency entrepreneur eats $6.2 million banana art after purchasing it at auction https://www.tiktok.com/@dailymail/video/7442716275274419499 Miller High Life Introduces Dive Bar-Scented Perfume https://www.today.com/food/trends/miller-high-life-dive-bar-perfume-rcna183045 Guilt tipping is real and bad for business. https://studyfinds.org/guilt-tipping-changing-consumers/ Blank white canvas valued at over $1.5 million to be auctioned in Germany https://www.ndtv.com/world-news/this-blank-pure-white-canvas-expected-to-sell-for-over-1-5-million-7176018 9-Year-Old Boy and the 60,000-Year-Old discovery https://www.jpost.com/archaeology/archaeology-around-the-world/article-831604 Loch Ness Monster Mystery: Expert Suggests 'Standing Waves' Could Be Behind Sightings https://www.dailymail.co.uk/sciencetech/article-14136099/Mystery-Loch-Ness-Monster-finally-SOLVED.html Cow Fart Reduction: Feeding grazing cattle seaweed can reduce methane emissions by almost 40% https://e360.yale.edu/digest/cows-seaweed-methane Underwater Man: "I think I'm still married" https://nypost.com/2024/12/04/lifestyle/im-living-underwater-for-120-days-to-break-a-world-record/ Resetting your "V card" via $19000 medical procedure https://nypost.com/2024/12/04/lifestyle/influencer-drops-19k-on-surgery-to-become-a-virgin-again-but-a-doctor-warns-of-the-risks-involved/ Oldest Bird known to science has laid an egg (74 years young!) https://apnews.com/article/oldest-bird-lays-egg-wisdom-hawaii-5e7867ba9c8a51373d4d570f73fa7c2d

On this week's episode, host Caryn Antonini is joined by Kasia Bosne, CEO and founder of Rawmanticchocolate, handcrafted, all natural, organic chocolate products which includes bars, truffles and other treats. Kasia began her career in the fashion industry, and while working as a style maven for over two decades with top brands and designers, she found inspiration to create her healthy snacks. Kasia's mission is to create healthy snack bars with clean ingredients to give you the energy to get through the day.For more information on our guest:Vegan Chocolate truffles, Chocolate Bars and Organic Protein Barsrawmanticchocolate.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

The Beracha recited over a chocolate bar that contains nuts is "She'ha'kol." The chocolate is clearly the primary component, while the nuts are secondary, and therefore one should recite "She'ha'kol" over the chocolate, and this Beracha covers the nuts. If one eats nuts with a thin glaze of honey, the Beracha is "Ha'etz." Although Hacham Bension Abba Shaul (Israel, 1924-1998) was uncertain about which Beracha to recite, the consensus among the Poskim is that the thin glaze is subordinate to the nut, and therefore the Beracha of "Ha'etz" covers the glaze. However, if one eats peanuts that are coated with dough, then the Beracha is "Mezonot." There is a fundamental rule that if a food product contains flour, then even if the flour constitutes a small minority of the food, nevertheless, it is considered the primary ingredient and the Beracha is "Mezonot," unless the flour is added only to keep the ingredients together. As long as the flour is added for purposes of satiation, and not just for the consistency, it is considered the primary ingredient. Therefore, the Beracha over peanuts with a coating of dough is "Mezonot." Summary: The Beracha over a chocolate bar with nuts is "She'ha'kol." The Beracha over nuts that have a thin honey glaze is "Ha'etz." The Beracha over a nut covered with dough is "Mezonot."

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...eating through the layers of your chocolate bars. =D 

We first heard from Lisa Schoenbeck, who owns Good Good Chocolates--a artisan chocolatier who our host first met during an event years ago, and has been buying chocolates from ever since. Lisa is passionate about only using the highest quality ingredients to create Good Good Chocolate's Bon Bon and Chocolate Bars, something you can taste in every silky bite. The flavors, artistry, and textures that result from her passion will keep you coming back again...and again. And to make it even easier to visit, she is opening up a new location! So tune in to hear the exciting news and find out where and when you can experience her chocolates for yourself!https://www.goodgoodchocolates.comWe next heard from Jaclyn Ferry who is the owner and self-taught baker behind Ferry Good Treats. Jaclyn began her baked goods journey after making a Marshmallow Whipped Cheesecake for a friend. After tasting it, that same friend encouraged Jaclyn to start selling her cheesecake online--86 orders later, Ferry Good Treats was born. Years later, Jaclyn opened the doors to her store front, and has continued to grow--finding notariety along the way. So make sure to check out Ferry Good Treats to enjoy one of her custom-made cakes, cupcakes, and sugar cookies--just make sure to order 2 to 4 weeks in advance.https://www.ferrygoodtreats.comLastly, we're scooping up some more exciting news with the owner of Cloud Cups Gelato's Galen Thomas. Galen has joined the show before, and our host was more than a little excited to share his big announcement: Cloud Cups Gelato will host a soft & Grand opening in Fishtown! This Friday (November 1st), you can visit Cloud Cups and be one of the first individuals to visit the new location!!! Come out to celebrate their opening, and get the scoop on even more exciting news when you do! Want to know more? Then stay tuned in till the end of Food Farms And Chefs Radio Show to hear what Galen has in store!https://cloudcupsgelato.com

When it comes to the lifestyle of a ski town, Utah is a real pioneer. When High West began distilling in Utah nearly 20 years ago, it was the first ski town distillery in America. Ritual Chocolate followed suit, moving to Utah in 2015. In this episode, Last Chair explores the magic of whiskey and chocolate, and the unique experiences these two Utah companies are offering visitors.Back in season one of Last Chair, we talked with High West founder David Perkins, who told the unique story of how Utah became its home. Today, High West is a must-visit stop in either its Park City or its Wanship locations, and is one of America's most innovative distilleries. The High West brand represents the spirit of the west.So imagine this. When Ritual co-founder Anna Seear came to town, she started envisioning what it would be like to soak cacao nibs in used High West barrels. The distillery was also intrigued. Anna gets used High West barrels and create distinctive Ritual Bourbon Barrel bars. Then she gives the barrels back, and High West uses the chocolatey wooden kegs to create a unique Barrel Select – whiskey up front with a hint of chocolate aroma and taste in the back.There's a lot to learn in this entertaining episode of Last Chair, including a user's guide to enjoying some of the world's most notable whiskey and chocolate.LAST CHAIR GUESTSHolly BoothBeverage Manager, High WestHolly Booth defines her role at High West as a creator and facilitator of memories that revolve around whiskey, cocktails, and adventure, celebrating the spirit of the American West. You can find Holly on the mountain, but she's most at home with a fly rod on Utah's lakes and streams.Anna SeearPresident & Co-Founder, Ritual ChocolateAnna Seear and her partner Robbie Stout didn't know much about chocolate, but they loved it! They started their company in Denver, moving to Utah for a lifestyle change – to be closer to the mountains. You can find Anna and her family skinning up Pine Canyon Road from their Midway home.Cayla GaseauSensory Manager, High WestWhat's a sensory manager? Well, Cayla Gaseau has one of those dream jobs! Her role is to help with tasting each barrel and working with the High West team on whiskeys that might have up to 25 different blends, like Midwinter Night's Dram. You can find her hiking places like Mt. Superior in Little Cottonwood Canyon.WHAT GOES INTO A HIGH WEST COCKTAIL?Holly Booth: “Our job is really to highlight the whiskey – to highlight the beauty of what we distill. Things that we can highlight are already existing within that particular whiskey. And then we kind of build around that.”HOW DO YOU BLEND BOURBON INTO CHOCOLATE?Anna Seear: “We soak our cacao nibs in the bourbon barrels for a few months and got in all those lovely kind of oaky cherry notes,” said Seear. “Then we take the the nibs and make the chocolate, add the sugar and produce our Bourbon Barrel Bar, which has been very popular.”DESCRIBE THE PROCESS OF DISTILLING WHISKEY WITH CHOCOLATE.Cayla Gaseau: “This is one of our Barrel Selects – a single barrel. We took the Ritual chocolate barrel and put in a unique blend of straight bourbon whiskeys between four and nine years old. The majority, though, is around seven years old. We really wanted to highlight the element that cacao complements in bourbon, which is a lot of the vanilla caramel and that deep sweetness. We finished it in this barrel for nine months and then dumped it and went directly to bottle – didn't proof down. I believe it's right around 102 or 103 proof – so a little spicy, but really delicious on the palate.”WHAT'S THE ORIGIN OF THE RITUAL NAME?Anna Seear: “It's a call back to the history of cacao and how it was used in the rituals and ceremonies by the Mayans and the Aztecs and how it was it was truly held in high regard and respected. Chocolate should be appreciated like a fine food.”PULL QUOTE“The synergy between our companies and what we've done in Utah, bears that pioneering spirit that's inherent within Utah.” - Holly Booth HIGH WEST CAMPFIRE OLD FASHIONED2 oz High West Campfire Whiskey.25 oz Simple Syrup (Holly likes sugar in the raw or demerara sugar)2-3 dashes of Angostura BittersOrange & Lemon peel garnish or orange peel & Luxardo cherry garnishEnjoy with a Ritual S'mores barSUGGESTED WHISKEY-CHOCOLATE PAIRINGSCask Series Distillery Select B#35195 - Bourbon Barrel Bar (created in the barrel)Midwinter's Night Dram Act 12 - The Après Chocolate Bar (sparkling white wine and dried raspberries)Campfire Whiskey - S'Mores Bar (just like sitting around the campfire)

When it comes to the lifestyle of a ski town, Utah is a real pioneer. When High West began distilling in Utah nearly 20 years ago, it was the first ski town distillery in America. Ritual Chocolate followed suit, moving to Utah in 2015. In this episode, Last Chair explores the magic of whiskey and chocolate, and the unique experiences these two Utah companies are offering visitors.Back in season one of Last Chair, we talked with High West founder David Perkins, who told the unique story of how Utah became its home. Today, High West is a must-visit stop in either its Park City or its Wanship locations, and is one of America's most innovative distilleries. The High West brand represents the spirit of the west.So imagine this. When Ritual co-founder Anna Seear came to town, she started envisioning what it would be like to soak cacao nibs in used High West barrels. The distillery was also intrigued. Anna gets used High West barrels and create distinctive Ritual Bourbon Barrel bars. Then she gives the barrels back, and High West uses the chocolatey wooden kegs to create a unique Barrel Select – whiskey up front with a hint of chocolate aroma and taste in the back.There's a lot to learn in this entertaining episode of Last Chair, including a user's guide to enjoying some of the world's most notable whiskey and chocolate.LAST CHAIR GUESTSHolly BoothBeverage Manager, High WestHolly Booth defines her role at High West as a creator and facilitator of memories that revolve around whiskey, cocktails, and adventure, celebrating the spirit of the American West. You can find Holly on the mountain, but she's most at home with a fly rod on Utah's lakes and streams.Anna SeearPresident & Co-Founder, Ritual ChocolateAnna Seear and her partner Robbie Stout didn't know much about chocolate, but they loved it! They started their company in Denver, moving to Utah for a lifestyle change – to be closer to the mountains. You can find Anna and her family skinning up Pine Canyon Road from their Midway home.Cayla GaseauSensory Manager, High WestWhat's a sensory manager? Well, Cayla Gaseau has one of those dream jobs! Her role is to help with tasting each barrel and working with the High West team on whiskeys that might have up to 25 different blends, like Midwinter Night's Dram. You can find her hiking places like Mt. Superior in Little Cottonwood Canyon.WHAT GOES INTO A HIGH WEST COCKTAIL?Holly Booth: “Our job is really to highlight the whiskey – to highlight the beauty of what we distill. Things that we can highlight are already existing within that particular whiskey. And then we kind of build around that.”HOW DO YOU BLEND BOURBON INTO CHOCOLATE?Anna Seear: “We soak our cacao nibs in the bourbon barrels for a few months and got in all those lovely kind of oaky cherry notes,” said Seear. “Then we take the the nibs and make the chocolate, add the sugar and produce our Bourbon Barrel Bar, which has been very popular.”DESCRIBE THE PROCESS OF DISTILLING WHISKEY WITH CHOCOLATE.Cayla Gaseau: “This is one of our Barrel Selects – a single barrel. We took the Ritual chocolate barrel and put in a unique blend of straight bourbon whiskeys between four and nine years old. The majority, though, is around seven years old. We really wanted to highlight the element that cacao complements in bourbon, which is a lot of the vanilla caramel and that deep sweetness. We finished it in this barrel for nine months and then dumped it and went directly to bottle – didn't proof down. I believe it's right around 102 or 103 proof – so a little spicy, but really delicious on the palate.”WHAT'S THE ORIGIN OF THE RITUAL NAME?Anna Seear: “It's a call back to the history of cacao and how it was used in the rituals and ceremonies by the Mayans and the Aztecs and how it was it was truly held in high regard and respected. Chocolate should be appreciated like a fine food.”PULL QUOTE“The synergy between our companies and what we've done in Utah, bears that pioneering spirit that's inherent within Utah.” - Holly Booth HIGH WEST CAMPFIRE OLD FASHIONED2 oz High West Campfire Whiskey.25 oz Simple Syrup (Holly likes sugar in the raw or demerara sugar)2-3 dashes of Angostura BittersOrange & Lemon peel garnish or orange peel & Luxardo cherry garnishEnjoy with a Ritual S'mores barSUGGESTED WHISKEY-CHOCOLATE PAIRINGSCask Series Distillery Select B#35195 - Bourbon Barrel Bar (created in the barrel)Midwinter's Night Dram Act 12 - The Après Chocolate Bar (sparkling white wine and dried raspberries)Campfire Whiskey - S'Mores Bar (just like sitting around the campfire)

For the past 20 years, The Bailey family has been a staple for the St. Louis culinary scene. Dave and Kara Baileys' story began in the early 2000's as they met while Dave was serving tables at Sasha's on Demun. In 2004, they opened the doors to Baileys' Chocolate Bar which has became a classic St. Louis establishment over the next 20 years. It didn't stop with Chocolate Bar, they opened other concepts including Rooster, Baileys' Range, Bridge Tap House & Wine Bar, Small Batch, along with other concepts and wedding venues. Dave & Kara have continued to add to their culinary legacy with the announcement of their third Rooster location opening in just a few weeks in Downtown Clayton. In this episode we talk about the journey, entrepreneurship, Baileys' Chocolate Bar 20 Year Anniversary, and so much more.Support the show

and more Fun Facts to wow the crowd! ;) 

In This Episode Alan Is Back.We Talk About Our Top Five Chocolate Bars Currently Also The Bars We Cannot Stand.Comment On Your Favorite Chocolate Bars.

Have you ever felt like your dream job turned into a nightmare, leaving you with crumbling self-esteem and overwhelming stress? In Episode 26 of It's a Mindset, I'm thrilled to welcome Danielle Colley, a speaker, coach, and author of The Chocolate Bar Life. After being fired from her dream job as a journalist, Danielle faced severe burnout while juggling the pressures of single parenthood. Her story took a transformative turn when a simple conversation about chocolate inspired her to redefine what a fulfilling life looks like. Danielle's journey is a testament to resilience and the power of shifting perspectives. Through candid storytelling and heartfelt insights, she reveals how she used the Mars Bar analogy to balance work, rest, and play - concepts that form the basis of her book. We dive into her experiences of burnout, her passion for travel, and the lessons she learned from climbing Mt. Kilimanjaro. Key Episode Takeaways: How Danielle navigated the challenges of single motherhood and professional burnout to create a life she loves. Discover the Mars Bar analogy for balancing work, rest, and play, and how it can help you find harmony. Hear Danielle's inspiring story about her climb ofMt. Kilimanjaro and the unexpected lessons learned. 'Stay Yummy' is my favourite quote from the podcast and Danielle's approach to living a life of fulfilment and joy. As someone who is passionate about empowering others to create the life they truly want, I deeply relate to Danielle's mission. Her story of overcoming adversity and aligning her life with her true desires is incredibly inspiring. About the Guest: Danielle is a speaker, coach and author of The Chocolate Bar Life. After being fired from her dream job as a journalist, her self esteem plummeted and her stress levels soared. Danielle was a single parent at the time and the pressures of life piled on until she experienced total burnout. She changed her life, and a chance conversation about chocolate turned into an idea that enabled Danielle to change her perspective about what a good life looks like and help other people struggling with their balance of success, and happiness which has become the basis for her first book. Show Resources: Check out Danielle's website - HERE Check out The Chocolate Bar Life website - HERE Follow Danielle on Instagram - HERE Follow Emma, the podcast host on Instagram - HERE If you LOVED this episode, make sure to share it on your Instagram stories and tag us @emmalagerlow and @iamdaniellecolley! Tune in to Episode 26 and let Danielle's passion and charisma inspire you to embrace your own journey towards a chocolate bar life.

Headlines: - Dubai's FIX Dessert Chocolatier Creates Exclusive Chocolate for Sheikh Hamdan- Al Jazeera Launches Arabic-Only Streaming Platform "Al Jazeera 360"- Nawy Shares: A Game-Changer in Egypt's Real Estate Market

From episode #364 - This chat involves a lad waking up at a bike show wearing women's lacey underwear with a chocolate bar stuffed up his bum. Standard Tuesday morning, right? Give us a follow if you haven't already ~ Jay and Dunc. Want to get in touch? Hit us up, here: https://linktr.ee/notforradioSee omnystudio.com/listener for privacy information.

Chef Nouel Catis, the creator of the viral Fix Chocolate Bar, says he's got new recipes coming out soon!See omnystudio.com/listener for privacy information.

Today on the podcast Eric is joined by Mary Clarkson to go through some of the latest news from the Houston restaurant and bar scene. Eric and Mary discuss Molihua closing to reconceptualization after being opened for 3 months inside the Blossom Hotel, the announcement of a 4th location for Jonathan's the Rub set for Cypress, and the opening of Winfield's Chocolate Bar's new location in the Galleria area. In the Restaurants of the Week portion The Marigold Club is featured.    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: High Profile Med Center Sushi Restaurant Shutters After Only 3 Months Houston Eatery Known for Lobster Tacos Picks Cypress for 4th Location Favorite Houston Chocolate Shop Unwraps New Galleria-Area Store Houston Chef Celebrates Food Network Debut with Epic Watch Party Austin's Smash-Hit Wagyu Smash Burgers Debut at Lively EaDo Bar

On this episode of the Inspiring Great Leaders Podcast, Craig Johns speaks with Danielle Colley about The Chocolate Bar Life, understanding what burnout is, and how work culture affects our mental health. We also dive deeper into what a Mars Bar is and why we should prioritize work, rest, play.

Feeling out of balance in life? Is life or work taking over and you feel tired and overwhelmed all of the time? You aren't alone according to a recent study, 27% of women aged between 45-64 report feeling completely overwhelmed by stress each day, feeling burned out and with poor mental health.In this episode of the Women Living Well After 50 Podcast, my guest is Danielle Colley, author of The Chocolate Bar Life – Creating a Delicious Balance between Work, Rest and Play – just like the Mars Bar. Danielle has been there and her book is full of personal examples and those of her clients which I know we all can relate to.Meet DanielleDanielle Colley is an integrative life coach, speaker, event facilitator and writer. For the past five years, she has been helping people who are feeling stuck and dissatisfied with their lives to reach their full potential. Hundreds of people have taken Danielle's courses at Your Good Life on confidence, self-worth and courage. Danielle also delivers leadership workshops for well-known brands that include Sony Pictures Television, F45, The Leadership Institute and Transport New South Wales. Danielle is sought after for her authentic, relatable style and her ability to create meaningful change in people's lives. Danielle lives by the sea one hour south of Sydney, with her husband, her two kids, and their goofy dog, RockyConnect with DanielleWeblink: https://daniellecolley.com.auLinkedIn: https://www.linkedin.com/in/danielle-colley-4b344926/Instagram: https://www.instagram.com/iamdaniellecolley/Facebook: https://www.facebook.com/IAmDanielleColleyThanks for reading Women Living Well After 50 with Sue Loncaric! Subscribe for free to receive new posts and support my work. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit womenlivingwellafter50.substack.com

-Fix Dessert's $18.58 Chocolate Bars: The Sweet Investment That's Turning Heads-Dubai's New Residents Shift to Property Ownership Amid Rising Rents-UAE Leads GCC Projects with $16.34 Billion in Q2 2024"

Send us a Text Message.In this episode, Shawn Askinosie, founder of Askinosie Chocolate, shares his journey from being a criminal defense lawyer to pursuing chocolate. Takeaways:Tragedy can lead to finding one's life purpose.Rising cocoa bean prices pose challenges for chocolate makers.Building relationships with farmers is crucial in the chocolate industry.Profit sharing can have a positive impact on farmers and their communities. Askinosie's bean-to-bar chocolate company pays cocoa farmers a higher price and provides them with advance payments, improving their lives and communities.The company has funded projects such as metal roofs for homes, making a significant impact on the communities they work with.The Chocolate University program offers transformative experiences for students, teaching them about the impact of their work and the importance of human connection.Shawn highlights the challenges of technology and the need for in-person connections and authentic experiences in today's world.

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Springtime is in full tilt in St. Louis, which means it's finally patio season. St. Louis has so many great patios that it warranted two episodes. In Part 1, George Mahe and Cheryl Baehr talk about the gold standard of outdoor dining, discussing St. Louis' most iconic spots, notable rooftops, and newer restaurants with great patios. In Part 2, dropping May 29, they'll dive even deeper into the alfresco dining scene, including hidden gems and honorable mentions. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. Part 2 is sponsored by Westport Plaza and supported by Opera Theatre of Saint Louis. Parties on the Plaza is back and better than ever. The parties will rock the new green space in the center of Westport Plaza every third Thursday from May through October, 4:30–7:30 p.m. Have an idea for a future Arch Eats episode? Send your thoughts or feedback to podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in Part 2: O+O Pizza: 102 W. Lockwood, Webster Groves, 314-721-5422.  The Mack: 4615 Macklind, Southampton, 314-832-8199. Sureste: 3730 Foundry Way (City Foundry STL), Midtown, no phone El Molino del Sureste: 5507 S. Kingshighway, Southhampton, 314-925-8431. POP: 1915 Park, Lafayette Square, 314-241-8400. Bailey's Chocolate Bar: 1915 Park, Lafayette Square, 314-241-8100 33 Wine Shop & Bar: 1913 Park. Lafayette Square, 314-231-9463. Oliva Café / Oliva on the Hill / Wine Down Wednesdays: 4915 Daggett, The Hill, 314-899-6271. Catering St. Louis Big Sky Café: 47 S. Old Orchard, Webster Groves, 314-962-5757. Riccardo's on Broadway: 1432 N. Broadway, River North, 314-925-8545. Shay's Creole Smokehouse (at Old Mill Stream Inn): 912 S. Main, St. Charles, 314-852-2803 The Royale: 3232 S. Kingshighway, Tower Grove South, 314-772-3600. The Gin Room / Salve Osteria: 3200 S. Grand, South Grand, 314-771-3411. Broadway Oyster Bar: 736 S. Broadway, Downtown, 314-621-8811. The Golden Hoosier: 3707 S. Kingshighway, Kingshighway Hills, 314-354-8044. Cleaver & Cocktail: 13360 Clayton #104, Town & Country, 314-530-9700. Wild Crush Wine Bar(n): 13360 Clayton # 105, Town & Country, 314-392-9594.  The Frisco: 8110 Big Bend, Webster Groves, 314-455-1090. Taco Buddha – U City: 7405 Pershing, U City, 314-502.9951.  Bar Italia: 13 Maryland Plz., CWE, 314-361-7010.  Brasserie by Niche: 4580 Laclede, CWE, 314-454-0600. Bishop's Post: 16125 Chesterfield Airport W, Chesterfield, 636-536-9404. Hendel's: 599 Rue St. Denis, Florissant, 314-837-2304. Tony's: 105 Carondelet Plz., Clayton, 314-231-7007. Eclipse's Rooftop Garden Bar (Moonrise Hotel): 6117 Delmar, East Loop, 314-721-1111. Dominic's: 5101 Wilson, The Hill, 314-771-1632. Charlie Gitto's on the Hill: 5226 Shaw, The Hill, 314-772-8898. WXYZ Bar (Aloft St. Louis Cortex): 4245 Duncan, CWE/Cortex, 314-639-0050. Have A Cow Cattle Co.: 2742 Lafayette, Gate District, 314-261-0305. Bowood by Niche: 4605 Olive, CWE, 314-454-6868. Seven Gables Inn: 26 N. Meramec, Clayton, 314-863-8400. You may also enjoy these SLM articles: The best patios in St. Louis Best dog-friendly patios in St. Louis See omnystudio.com/listener for privacy information.

More misadventures in parenting, life, and beyond... with Rob and Josh. Please leave a rating and review you filthy street dogs... xx If you want to get in touch with the show with any correspondence, kids intro audio clips, small business shout outs, and more.... here's how: EMAIL: Hello@lockdownparenting.co.uk INSTAGRAM: @parentinghell Parenting Hell is a Spotify Podcast, available free everywhere every Tuesday and Friday.  Join the mailing list to be first to hear about live show dates and tickets, Parenting Hell merch and any other exciting news... MAILING LIST: parentinghellpodcast.mailchimpsites.com  A 'Keep It Light Media' Production  Sales, advertising, and general enquiries: hello@keepitlightmedia.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's crazy to think that we've done 134 episodes about junk food and nothing else, right? Friend of the pod and returning guest Captain Yuma joins us for this VERY NORMAL AND DEFINITELY NOT SPECIAL BECAUSE OF THE AIR DATE episode of Adventures in Snacking. Stay up-to-date with Yuma @yumabooma on Instagram, and be sure to download the CW app to see him on NWA Powerr!Save 20% on Liquid I.V. by using our offer code at liquid-iv.comFollow us @aic_podcast on Instagram, Facebook, Twitter, and YouTubeIntro and other voices by Joe Azzarihttps://www.instagram.com/voicesbyjoe/Theme Music is "Game Boy Horror" by the Zombie DandiesProudly part of the Non-Productive Network

On today's show, the lads debate the respectability of different jobs, from podcasting to lead consultants on neonatal wards - fancy entering into business with Willy Wonka himself? Luke thinks not.Elsewhere, Luke tells us about the only acceptable form of WhatsApp etiquette. Plus, Pete talks all things Photoshop with a deep dive into Brian Eno's diary and a long-awaited royal update on Kate Middleton - forget self-help guru, Pete's set his sights on becoming a royal correspondent next!Want to get in touch with the show? Email: hello@lukeandpeteshow.com or you can get in touch on Twitter or Instagram: @lukeandpeteshow. Follow us @thelukeandpeteshow.***Please take the time to rate and review us on Apple, Spotify or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

Welcome to a riveting episode where we sit down with Brad Roth, a true titan in real estate whose sales prowess eclipses the $300 million mark. Our conversation peels back the layers of a mastermind's journey, from Brad's genesis as a child entrepreneur to the heights of his industry success. Step inside the world of a mogul who preaches the gospel of people over profits, and discover the strategies that can revolutionize your approach to the market. Whether you're an investor holding a license or a rookie looking to learn, there's a wealth of wisdom waiting for you.Ever wondered what drives a person to excel beyond their humble beginnings? Hear Brad narrate the pivotal experiences that paved his way from peddling chocolate bars to dominating sales; a testament to the indomitable entrepreneurial spirit. Our exchange traverses through the tapestry of life lessons and personal tales that intertwine with professional triumph. Get ready for an intimate glimpse into the sacrifices made and the determination held aloft amidst the demands of family, career, and the unrelenting pursuit of success.Wrap up your experience with us by exploring the nuances of communication critical to forging lasting business relationships, the resilience borne from overcoming hardships, and the celebration of life's simpler joys, such as a shared love for sushi and classic rock anthems. In this exchange, Brad and I delve into the art of self-love, its ripple effect on mental wellness, and the profound power of setting intentions. With every story and strategy shared, this episode promises to leave you with not just a roadmap to real estate success, but a heart full of inspiration for life's many adventures. Thanks again for listening. Don't forget to subscribe, share, and leave a FIVE-STAR review.Head to Dwanderful right now to claim your free real estate investing kit. And follow:http://www.Dwanderful.comhttp://www.facebook.com/Dwanderfulhttp://www.Instagram.com/Dwanderful http://www.youtube.com/DwanderfulRealEstateInvestingChannelMake it a Dwanderful Day!