Podcasts about Churro

YES we are excited that the Padres are back at Petco Park, but what we are REALLY excited about is the return of Churro Guy! That's right, Choche is making his return to Petco Park with his familiar churro call! To celebrate Opening Day this morning we had him in-studio to talk Padres, churros and where you can find him

Join us for the latest snack and other important Disneyland Paris news, listener mail and messages, Beth's not-so-news segment and guaranteed chaos with an adorable cameo as we go mainly script-free on this episode. It's liberating, exilerating and yet somehow still entertaining. Well, that's for you to decide. We're just having fun with whatever DLP throws at us. Overpriced eggs. Construction Walls. But no more Turkey Legs. Yes, we face reality too sometimes. But then Beth pivot's right back to Superkitties. It's the purrfect addition to the DLP show roster, in her opinion. This episode is brought to you by Blurry Churros: Are you Churro 'bout that?

Why won't our wives let us near the #Laundry? Jeff's got theories—and Jeremy's just happy to dodge the chore. Over in #StPetersburg, #Teslas are getting pooped on—literally—leaving Elon's babies in a stinky mess. #TeslaTroubles escalate! Then, Ali swings by with the scoop on tonight's #SLOFarmersMarket, where #Churros are stealing the show with wild variety—cinnamon, chocolate, chaos? Tune in for laughs, hot takes, and some dirty laundry secrets!

We've got updates on Nessie the African fat-tail gecko's new enclosure! Plus, we're feeling the St. Patrick's Day spirit by sharing all the times we got lucky in reptile keeping. And to wrap things up, we're putting some wild Peeps flavors to the test—Dr. Pepper, Rice Krispies, and Churro?! Get early access to episodes: https://podcasters.spotify.com/pod/show/the-wild-type-podcast/subscribeFollow the podcast: - https://www.instagram.com/thewildtypepodcast/- https://www.tiktok.com/@thewildtypepodcast- Merch: https://my-store-efee6d.creator-spring.comFollow Neptune the Chameleon:- https://www.youtube.com/c/NeptunetheChameleon/- http://instagram.com/neptunethechameleon- https://tiktok.com/@neptunethechameleon- http://facebook.com/neptunethechameleon- https://www.neptunethechameleon.comFollow Lyssa's Lizards:- https://www.youtube.com/channel/UCmZaN6Q4yOt1j36J0-Ml6LQ- https://www.instagram.com/lyssaslizards- https://www.tiktok.com/@lyssaslizards- https://m.facebook.com/p/Lyssas-Lizards-100064470381677/- https://www.lyssaslizards.com

Carisbrooke College - Nell Harwood Churro Biscuits

¿Con qué desayunas o meriendas? Hoy tenemos numerosas formas de hacerlo. Desde el desayuno tradicional de las últimas décadas, un café y una tostada con aceite o mantequilla; hasta los más elaborados desayunos a base de zumos, frutas y otros. El tradicional desayuno americano, tortitas o huevos con bacon, se nos hace pesado por estos lares, pero claro, sus hábitos alimenticios y horarios son diferentes. Aquí solemos tomar un simple café, nos vamos al trabajo y a eso de las 10 bajamos al bar a tomar un café con un pitufo al gusto. Pero hay dos componentes de un desayuno que aún no he nombrado: Croissant o Churro. Y en esas estamos… ¿Cual prefieres de esos dos? Puedes leer más y comentar en mi web, en el enlace directo: https://luisbermejo.com/servicios-secretos-mossad-luisbermejo-06x25/ Puedes encontrarme y comentar o enviar tu mensaje o preguntar en: Web: https://www.luisbermejo.com. X: https://x.com/LuisBermejo Instagram: https://www.instagram.com/luisbermejo/ Facebook: https://www.facebook.com/lbermejojimenez/ Usuario Twitter/Instagram/Telegram: @LuisBermejo Canal Telegram: https://t.me/LuisBermejoPodcast Grupo Whatsapp: https://chat.whatsapp.com/FQadHkgRn00BzSbZzhNviT Y si me quieres invitar a un café: Paypal: https://paypal.me/Bermejo Bizum: +34613031122

UNiTE Food is a Yorba Linda, California-based company that produces globally inspired protein bars. The brand offers unique flavors such as Churro, Mexican Hot Chocolate, and PB & Jelly, aiming to bring diversity to the wellness industry. Each bar provides around 10 grams of protein and is gluten-free, catering to health-conscious consumers seeking both nutrition and nostalgic tastes. Clara often relied on protein bars during her busy career but found the available flavors uninspiring. Drawing from her diverse culinary background, she recognized a gap in the market for culturally diverse flavors. Clara's father is an entrepreneur. Her family immigrated from Sudan when she was five years old. When they arrived in the United States, her father started a plumbing supply distribution business, which is the business Clara worked in earlier in her career. The idea for UNiTE was something Clara started thinking about in 2018 or 2019 while she was still working in her family's plumbing business. She began experimenting with different recipes and products in her kitchen in the early days of the pandemic in 2020.Clara often visits ethnic markets to learn about new flavors for new products. She also studied flavors and what people were eating when she traveled abroad.  QUOTES “If I'm anything, I'm a very curious person. I'm curious about how the world works and I'm curious about why segments of the population aren't being served.” (Clara) “If you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. If you create value, why would somebody leave you?” (Clara)“For me, it was about making sure we were taking care of our customers. That was the winning strategy. It sounds really simple, but it's way harder to execute.” (Clara)“Business is a framework. Once you understand product liability, you understand how to insure against it. You learn about the certifying bodies in your industry. It's hard and it's not (hard).” (Clara)“It's really about building relationships. Mutually beneficial relationships.” (Clara) “When you're over 40 and you created a new business, you're usually not doing it for money, you're doing it to try to make the world a better place.” (Clara)“I wanted to find common ground. Let's find flavors that will resonate with lots of people.” (Clara)“The essence of the UNiTE brand is to seek to understand and seek to find common ground instead of focusing on how we're different.” (Clara)“At the end of the day, consumers want authenticity and they want brands that create products that are meaningful to them. (Clara)“I don't really worry about copycat brands. I worry more when they stop copying me.” (Clara) TRANSCRIPT 00:01.49vigorbrandingAll right. Hello, everyone. Welcome to Fork Tales. I’m Michael Pavone. Our guest today is Clara Paye. And I’ve known Clara for a long time. ah She is from Unite Foods. ah Unite’s line of nutritious bars are built around the concept of global flavors, but also comfort foods. Clara has started a brand that’s redefining what protein and nutrition bars can be, and I’m happy to have her as a guest. Clara, welcome. 00:25.55Clara Paye _ UNiTEThanks, Michael. Good to be here. 00:27.85vigorbrandingSo again, I know you, I think pretty well, and I’m excited to excited for this. This will be fun. So um I want to go back. I mean, you have a fascinating story. So before we get into Unite, I want to talk about you. How did you, you know, where where do you come from? Where do you, where did you work? You know, talk a little bit about what got you, got you here. 00:46.86Clara Paye _ UNiTEWell, it’s definitely not been a linear path. It’s been really a path led by my own curiosity in the world. And so I think if I’m anything, I’m a very curious person. I’m curious how the world works. I’m curious why, you know, segments of the population aren’t being served. So my journey really started, you know, undergrad, I went to USC and I really went undeclared and thought I but wanted to be a lawyer and. 01:10.72Clara Paye _ UNiTEgot into one political science class and I was like, no, I definitely don’t want to do this. And so kind of was looking around like what else is out there, found the business school at USC, and more importantly, found the entrepreneurship program, which was number one in the nation at the time. And, you know, and I knew I didn’t want to study accounting or finance, and that’s what business was to me in my mind back then. And finding this entrepreneurship route really like kind of opened up the world to me and was like a light bulb. 01:34.45Clara Paye _ UNiTEyou know My dad is an entrepreneur. and We immigrated from Africa and the Sudan when I was five years old. And in Africa, he had an automotive parts distribution business. And when he immigrated to the U.S., he started a plumbing manufacturing and hardware distribution business. And so, you know, having a dad that had kind of modeled entrepreneurship, it was demystified for me. And so I was like, oh, that’s really interesting. You know, I’ve been an entrepreneur kind of since I was a little girl, whether, you know, the classic lemonade stand or side popsicles or, you know, drawing pictures and trying to sell them to my aunts. Like, you know, I always had that entrepreneurial 02:07.53Clara Paye _ UNiTEstart and you know funny and but like at USC I remember them taking a poll of all the entrepreneurship kids and how many of them had like a lemonade stand or something similar as a kid and it was like 95% of the class raised their hand right like it’s something almost innate where you know that entrepreneurship bug grabs you was even a little kid and 02:15.32vigorbrandingMm 02:24.37Clara Paye _ UNiTEAnd so, you know, going into the entrepreneurship program, it was kind of like and equated to like Ted Talks, where you just got to like hear and listen to these really successful entrepreneurs that had launched and they were normal people with good ideas that they just implemented. 02:36.22vigorbrandinghmm. 02:38.93Clara Paye _ UNiTEAnd I thought I would you know be an entrepreneur straight out of undergrad. I wrote a business plan um and for the apparel industry back then. this is I’ll date myself, but I graduated in 1999 and in 1998, 99. I wrote a business plan for plus size clothing for teenage girls. So I saw that there was this huge segment of the population where kids were kind of, you know, Americans were growing in size. and there weren’t really anything fashionable for young girls to wear if they were plus size. They had to shop, you know, especially in jeans, they had to start in the, you know, shop in the women’s Husky department, women’s department or the boy’s Husky department. And it really wasn’t anything fashionable. And I wrote this great business plan. All my professors told me to do it. And like the only person I knew that had any money was my dad. 03:21.66Clara Paye _ UNiTEyou know, being 21 years old and or, you know, barely 21 and asking him to fund, you know, I needed like $30,000 back then to launch this business. And my I was going to do it with my best friend whose father had just invested in the jeans manufacturing plant. 03:34.66Clara Paye _ UNiTEShe had done the entrepreneurship program the year before. It was like this home run idea. The internet was just coming online and we were going to do it all online. We didn’t need storefronts. You know, we’re kind of kind of revolutionize all of these things. 03:44.94Clara Paye _ UNiTEAnd my dad’s like, what? Huh? Like watch yourself humming products. Yeah. 03:48.78vigorbrandingYeah. 03:50.42Clara Paye _ UNiTELike, this is a business that already exists. And he just didn’t see it, didn’t understand. But it’s it’s ironic that like that business would grow on to be like that segment specifically, um where I did all my research at this mall, like, went on to become a billion dollar business, like Torrid went into the same free mall with the same concept. And so that was kind of like always in the back of my mind, my entire career. So from age 20 to now, like, gosh, like, why I should have done that, like, I should have done something like that, you know, why didn’t I try and um I’m telling a really long part of the story so we can edit this, but it’s really like, you know, for me, it was really about that early experience in entrepreneurship that I held on to, but then I would go on. 04:22.93vigorbrandingOh, it’s great. 04:29.89Clara Paye _ UNiTEand work in cosmetics, worked for advertising agencies, you know, um and then eventually my dad lured me into the family business, which was like, you know, about five years after college, I wanted to get my MBA and he said, hey, I’ll make you a deal. You and your best friend want to come work for me, get your and MBAs and I’ll pay for them. And you just have to stay the time that you’re studying. And, you know, we did this executive MBA program where we worked our nine to five and then we went to school from like six to 10. 04:53.31Clara Paye _ UNiTEAnd those are long days, but they were really fun because I got to take what I was learning in the MBA program and immediately apply it to my family business, which was, again, the plumbing and hardware distribution business. And so not that I was in love with plumbing and hardware, like, trust me, if I never see another supply line in my life, it’ll be too soon. But um it was really about this unique experience that I got to learn and apply, learn and apply. And it was just Really? um Really what set me up for like, you know in that curiosity to like really make an impact in my family business Where you know, sometimes when you join a family business you get told well, this is how we’ve always done it So this is why you have to do it this way and for me I got to kind of redefine everything Because of this MBA program that I was doing and my dad trusted, you know, he always had a high regard for education And so was like, okay. Well, yeah, let’s try it and really got you know got in and 05:45.11vigorbrandingThat’s fantastic. i mean You bring up a really interesting point, though. Being a so a sibling of an entrepreneur, you you kind of do realize, or you maybe you don’t realize that it’s it’s not easy, but you you know it’s it’s doable, right? If you watch your father do it, like my father had a couple small sporting goods stores. So I thought, well, if you want to start a business, you just go out and start it. You just do it. and You know, my story is I’ve never been smart enough to know what I can’t do. So I’m like, Oh yeah, I can do that. And just, you know, and sometimes you pass, sometimes you fail, but you know, it’s like, Oh, I can try that. Oh yeah, I’ll do that. So, but, but I think our parents really do make it easier for us if they’ve done that, you know, and you sort of, I don’t want to say you take it for granted, but it’s sort of like, it seems doable. It seems attainable, you know, and next thing you know, you you’ve got something special. And I’ll say this, it had to be interesting, difficult, and maybe very educational for you. 06:34.52vigorbrandingah being a young woman in and the and the plumbing supply distribution business. I mean, what was that like? 06:40.78Clara Paye _ UNiTEah You know, it was it’s a very old industry. It’s you know very much like there’s very little product innovation. And so for me, being a curious person, I was always trying to learn. I always wanted to go to like plumbing school. So like I could like learn about the products a little bit more because they’re actually really complex. And if you ever go down a hardware store aisle and you go down the plumbing fittings or the plumbing section, I mean, there’s literally thousands and thousands of SKUs and so many different parts to like toilets and you know faucets and it’s it’s a very confusing um you know you have to have like a lot of deep knowledge in the industry to really make an impact so for me you know i knew i was never going to have that right what i could bring to the table was really an outside the box way of thinking about this industry like you know we created the company’s first website and started selling you know online and really trying to 07:28.80Clara Paye _ UNiTEUm, quantify customer experience, right? Like it wasn’t just about like place, you know, filling orders. It was like, what was the experience of that order for your customer? And so I’ve always been a customer centric leader. So I think it’s because I came up through marketing and entrepreneurship. You know, I really care about the customer and I really care about like the person that’s opening the box, whatever that box is, you know, and so. 07:51.58Clara Paye _ UNiTEFor me, it was all about aligning the business to be customer-focused, because my thesis was, if you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. 08:01.84Clara Paye _ UNiTEright It’s a win-win. 08:02.46vigorbrandingmean 08:03.15Clara Paye _ UNiTEIf you create value, why would somebody leave you? So it’s when you’re not creating value and you’re creating problems for the customer that you know you have that attrition. 08:13.25Clara Paye _ UNiTEAnd so for me, it was really about um making sure that we were taking care of our customers. And and that was the winning strategy. I mean, it sounds really simple, but it’s way harder to execute when you get to scale. 08:26.05vigorbrandingThat’s great. I mean, it makes total sense. So basically, you do all your own plumbing now, is that what you’re saying? 08:31.81Clara Paye _ UNiTEnot at all 08:32.01vigorbrandingYeah, I knew about it. Okay, so now let’s jump into something that I know you’re very proud of and should be. the that You founded Unite, okay? and And so let’s talk about that. You founded in March of 2020, right? 08:44.85vigorbrandingIn the middle of that thing called the pandemic with COVID. um but Obviously, that was a part of the story. That’s what sort of infused the story. Can you talk a little bit about that? 08:53.69Clara Paye _ UNiTEYeah. So, you know you know, I’d been ideating on it for like probably a year and a half before that and really trying, you know, it was working in the plumbing business at my, you know, and the family business that I was kind of like stuck behind my desk. And especially when I became a mom, like I was always just like looking for quick fuel to get me through my day. And that was like kind of when I had the epiphany for Unite and really our main point of differentiation is that we use global flavors. 09:15.38Clara Paye _ UNiTEAnd so I had this unique experience, again, just just like the plus sized clothing where I was like, wait a minute, like there’s this whole population of people out there, like half the population are immigrants, people like me, or people that are just like really interested in other cultures and really interested in other foods. 09:31.28Clara Paye _ UNiTEYou know, I live in LA, like there’s, you can eat Thai, Indian, Chinese, Japanese, whatever you want, any time of day you want, you know, it’s all, you know, and that’s what makes America unique is that we are this melting pot of cultures. 09:38.69vigorbrandingYeah. Yeah. 09:42.73Clara Paye _ UNiTEAnd it very similarly, I saw this demographic shift where, you know, America was just going to continue to grow in, in multiculturalism. And so I was like, okay, if you’re in wellness and you are diagnosed with something like for me, it was a gluten intolerance. Like, and you go and try to find diet compliant food and you go to the shelf and like nothing resonates with you. Like that’s a huge miss. And so I think it was because 10:08.08vigorbrandingbut 10:08.18Clara Paye _ UNiTEYou know, i I’m not, everybody that has created protein bars up to that point wasn’t diverse, didn’t have the life experience I had. So I just kind of used my own life experience it to develop it. 10:18.38Clara Paye _ UNiTEAnd I developed them in my kitchen, like really, like, you know, as I got my cuisine on out and was like, what would I put in my protein bars? And for me, it was like almond butter and dates and, you know, let’s sweeten it with all natural things. 10:25.68vigorbrandingMm hmm. 10:28.41Clara Paye _ UNiTEAnd I i can’t use sugar, alcohols or Stevia. Like I i just, they’re not palatable to me. So I just use natural things. and literally googled what do nutritionists say should be in a protein bar and like made those my macros like it’s not that hard you know you don’t have to like spend hundreds of thousands of dollars to figure it out and um created my first recipes and found a co-packer to make them and I knew you know because I didn’t want any food liability I wanted a really strong co-packer to be the producer for them found one that ah you know where they saw the vision they understood what we were about and supported us and got our product launched and 11:05.31Clara Paye _ UNiTEYou know, Expo West was this trade show, you know, it was a trade show in the food industry. It’s the largest natural products convention in the entire world. And if anybody hasn’t been to it, just imagine seven convention centers all smashed together in Anaheim, hundreds of thousands of people, like 3000 plus exhibitors. It’s literally and figuratively like Disneyland. Like it’s just, it’s a zoo. It’s, there’s so many people. And we got our little 10 by 10 booth and at the, you know, they have this like new products part of natural expo that opens a day before or used to. 11:35.43Clara Paye _ UNiTEAnd we got our booth set up and we were ready to rock. 11:37.30vigorbrandingMm hmm. 11:37.51Clara Paye _ UNiTEWe were going to go show our bars. We had this whole warehouse full of new bars to show buyers. 11:39.71vigorbrandingand 11:41.83Clara Paye _ UNiTEAnd that’s how it’s going to get people excited. And then the pandemic. And that was the first thing to get canceled. And literally we got this call like shows not going to happen. So break down your booth. 11:51.86Clara Paye _ UNiTEAnd you know, and it was like such a wild time. 11:52.43vigorbrandingYep. 11:55.64Clara Paye _ UNiTEum And people were really, you know, unsure of what was going to happen. And, you know, ah brands were not able to get into stores to pitch or any buyers, everything kind of went on hold because every grocery store was worried about safety for their employees and how to keep cleaning products on shelf and Lysol wipes. 12:13.52Clara Paye _ UNiTEAnd like nobody was really thinking about like protein bars, right? 12:16.49vigorbrandingRight, right. 12:16.43Clara Paye _ UNiTELike we’re all trying to, you know, that’s what like, I think we all were baking banana bread every day in this power now and like, you know, consoling ourselves with chips and margaritas at, you know, noon. so 12:26.31vigorbrandingYeah. Well, I remember like for us, I mean, you know, one of my companies is Quench, which is a CPG food and beverage. I said, you know, COVID was truly the greatest sampling program in the face of the earth, food and beverage. If you made a product at that time, if you had an established product, you people bought it, people ate it, they put in their pantry, they stacked in their shells. I mean, it was phenomenal time for food. I mean, unfortunately, it was you were too new, right? You couldn’t even take advantage of it. You didn’t even get a chance to get out of the starting gate. so That’s how to be extremely disappointing. But I think it’s amazing too. Like, okay, so you you come from one industry and and you learn a lot just in business and dealing with people from one industry. But then you you applied to this startup that you didn’t, you’ve never really, you were never in the food business. So you don’t learn how to be a manufacturer, you had to learn about safety, you had to learn about ingredients, legal and and everything and anything. I mean, it’s just, ah it’s an amazing undertaking. How did you how did you learn so much? 13:21.18Clara Paye _ UNiTEYou know, like business is a framework. So once you understand product liability, you understand how to ensure against it, right? And you learn that, you know, you have to look, what are the certifying bodies in your industry, right? 13:35.40Clara Paye _ UNiTELike in, you know, for electrical companies, it’s like UL listing, you know, in food, it’s SQF. 13:35.85vigorbrandingMm hmm. Mm hmm. 13:40.84Clara Paye _ UNiTEAnd it’s not like the information isn’t that hard to find. So I think it’s like, you know, once you have a framework of, it’s, you know, the product is a widget almost, right? Like how you deal with Lowe’s is how you deal with Target. 13:49.40vigorbrandingMm 13:52.55Clara Paye _ UNiTELike it’s a big box. 13:52.83vigorbrandinghmm. 13:53.59Clara Paye _ UNiTEThey care about many of the same things, right? You have to understand what’s going to happen on the back end of your business. You have to understand how to get that product there on time and in full. And that’s what matters to them. 14:04.49Clara Paye _ UNiTEAnd so I, you know, it’s hard and it’s not. And so for me, I’ve always really relied on my network, Michael, like, like if I don’t know the answer, I know somebody that I know must know the answer. 14:16.44vigorbrandingMm hmm. 14:17.09Clara Paye _ UNiTESo I spent a lot of time. I don’t want to say networking, but I think it’s really about building relationships, like mutual like mutually beneficial relationships with people, trust. 14:26.75vigorbrandingSure, trust. 14:29.50Clara Paye _ UNiTEAnd when I got into the food space, I was like, I just need to great advisors around me. I need people. 14:33.78vigorbrandingMm hmm. 14:33.82Clara Paye _ UNiTEAnd I didn’t want like consultants. I wanted people who were also running their businesses, who were going in the trenches, doing it with in in real time. 14:38.08vigorbrandingSure. Skin the game. Yep. 14:41.79Clara Paye _ UNiTEand so you know, having a ah YPO forum of YPO, you know, food CPG people was like one of the ways that I accomplished that and like really creating a forum of people around me that were doing the same things as I was. 14:50.42vigorbrandingMm 14:56.01Clara Paye _ UNiTEAnd, you know, there’s a lot of symbiotic um experience there. And we all got to go through COVID together. So it was something I did early on, you know, it was like grabbing people who wanted to go on this journey with me. 15:02.72vigorbrandinghmm. Mm hmm. 15:06.56Clara Paye _ UNiTEAnd so, You know you’re I think networking is like kind of like a bad word sometimes like people think it’s like you’re using people when you say networking but you’re doing networking right you’re actually at creating value for other people first right and that out it works. 15:13.24vigorbrandingwho yeah 15:20.16vigorbrandingThat’s right. Yeah. Absolutely. All right. So now let’s talk. You created the, the you had a product, you you got shut down and covered. So let’s talk about the Unite name. You created a brand and I’m a big brand guy, you know that. I love brands and and I love what you did here. I love the name and I’m not just saying that because you’re here, but this is something I did not know. I read an article and I read about the I in Unite. I should have looked and realized that the lowercase I, but to talk about the brand and how you came up with the name. 15:45.47Clara Paye _ UNiTEYeah, I mean, so for me is all about that what I was trying to do. So this is like the mission part of like this journey when like you’re over 40 and you’re creating new business. Usually you’re not doing it just for money. You’re really doing it because you feel like something’s missing in the world and you want to make the world a better place. At least that’s my journey. 16:01.60Clara Paye _ UNiTEAnd for me, it was like, how can I use food as this instrument of inclusion to improve the lives of people, see people who haven’t been seen, welcome them into wellness, right? And kind of create cultural bridges, right? Where like somebody who I think food is has this unique way of binding people, right? Like it’s the cultural equivalent of bringing your, you know, 16:23.95Clara Paye _ UNiTEyour dish to a potluck and like you know kind of like do you like it you know kind of like yeah having that like you know there’s a moment where you’re like are you sure it’s kind of a little strange or like you know when when people used to come to my home and like be like you know my mom made this thing you don’t have to eat it it’s you know you might not like it and then people loving it and you’re like oh Okay, it’s good. Like it’s safe. Like everyone’s accepted now. And so I think for me, it was like how, you know, food can, can also divide people. But if people make fun of somebody’s food or make fun of flavors, you know, and I think it also can unite. And so I wanted to use it as like, you know, let’s, let’s find common ground. Let’s find flavors that like will resonate with lots of people. And so like the flavors we choose typically are not just like country specific. They’re like region specific. 17:04.98Clara Paye _ UNiTESo like, you know, churros are eaten in Spain, in Mexico, and like all over Latin America, right? Baklava is eaten in North Africa, in Greece, in Russia, in Croatia, right? 17:15.03Clara Paye _ UNiTEBubble tea, which sounds like just an Asian, Asian flavor. And yes, it was born in Taiwan, but you know, like but the British drink milk with tea. the in Indian people drink milk with tea, and the Middle East drink milk with tea. 17:25.54Clara Paye _ UNiTELike those flavors are, can resonate with lots of different people. 17:29.23vigorbrandingYeah. 17:29.53Clara Paye _ UNiTESo, and then there’s peanut butter and jelly, and that’s the one where people are like, 17:31.64vigorbrandingYeah. 17:32.95Clara Paye _ UNiTEhuh like you know that’s like that’s not global but it’s like my american heritage is just as important and so i want all people to feel represented and the reason the eye is small and as i think because if you’re trying to connect two sides you yourself have to get smaller to understand the other side and so that you you know to understand the other you know and we live in such a time of division and so like really having a name like unites like it’s really the essence of the brand 17:37.39vigorbrandingyeah 17:58.39Clara Paye _ UNiTEis to, you know, ah seek to understand and seek to find common ground and instead of like how we’re different. 18:05.96vigorbrandingI love it. i mean You obviously have a propensity for for marketing. it’s it’s It’s very smart and very sound, the thinking behind it. and and I’ve had the products that are fantastic. and again I’m not just saying that they’re your your products are absolutely delicious, so you should be very, very proud of that. 18:21.31vigorbrandingum you know and now So we talk about the flavors, so ah we do a food trends presentation every year and we always come up with all these funky flavors and and we we I shouldn’t say funky, we we we learn about things that are popping in different parts of the world and starting to you know bubble up and and and ah you know we we try to grab onto them, I mean all of us as manufacturers, as restaurants, as ah marketers And we try to understand these flavors and how to bring them forth and and introduce something fresh. how do How do you go about finding flavors? How do you go about deciding what the next flavor is going to be? 18:54.83Clara Paye _ UNiTEit’s really intuitive for me but like you know my my hero flavor is churro and like that one was really you know born out of you know I live near Disneyland I live like 15 minutes away and I have small kids and so we were always at Disneyland always the line at the churro cart was kind of like around the corner right and like churro was like definitely this very familiar flavor and like churros are you know they’re eaten they’re They’re not just different for different sake. Many people have had a churro, whether it’s at a fair or at Disneyland or at a carnival. Churro was like not that um outside the box for most people, and it was very approachable. and so like That Disneyland car, just like looking at the lines, I was like, yeah, that could be a really good flavor. How come nobody you know hasn’t really done that? and then 19:44.35Clara Paye _ UNiTEyou know, I would visit ethnic markets a lot to look at the flavors. 19:47.44vigorbrandingSure. 19:47.62Clara Paye _ UNiTESo I go to Hispanic markets, I go to Korean markets, I go to Japanese markets, you know, I live in an area again, where I’m blessed by diversity. And so I study, you know, when I travel, what are people eating? 19:59.01Clara Paye _ UNiTEWhat, you know, what are people, you know, what do people enjoy? And I really, I mean I the first flavors are really like things that I loved so I just wanted to create things you know flavors and then I tested them on my friends and I probably Michael I probably made like 15 or 20 different flavors before I started right like and kind of like chose the heroes from um the ones that I made and in my kitchen. 20:17.81vigorbrandingMm-hmm. Now, is there one that you you loved and thought, oh, everyone’s gonna love this and didn’t make it? Is there a flavor that you kind of, what is it? 20:26.76Clara Paye _ UNiTEYeah it was a ah green tea matcha 20:30.55vigorbrandingUh-uh. 20:30.44Clara Paye _ UNiTEflavor and so but green tea powder sometimes can be fishy and it’s like sounds so weird but like it just didn’t work in in scale right and so and there are macho bars out there but I never think that they taste great and so you know I wanted it to have like good product integrity and so like that was like a 20:35.42vigorbrandingOkay. 20:39.37vigorbrandingNot it. 20:45.81vigorbrandingMm-hmm. 20:48.56Clara Paye _ UNiTEyou know, one that like I thought would be, you know, cause if you, if you look at the Starbucks menu, like ah so many, you know, those, those are great flavor cues too. Like, you know, Starbucks spends a lot of time in flavor development. And so you can just, you can take cues from adjacent industries. 21:01.68vigorbrandingSure. We got to work with a lot over the years ah through Quench. We worked with the Hershey Company and we worked with the scientists. And I was always blown away because we’d go in the, and back, this would be like early 90s, we’d go in these rooms or they’d have to swipe a card for the door to open. It seemed very like, 21:17.81vigorbrandingUh, sign sci-fi, you know, and it would it be lab technicians and they’d put drops and they’d be like, here, taste that. What does it taste like? I’m like, well, I taste apple pie. They’re like, wait for it. I’m like, Oh, I taste whipped cream. Wait for it. Oh, I can not taste crust. Like they could do this. I mean, it was like better living through chemistry. They could do all this stuff. 21:36.54vigorbrandingand what it came down to obviously was and this is what is so hard with what you do is now you have to source the ingredients now you have to make sure it’s not a chemical thing and then you have to understand can you can you afford that flavoring at a price point that will be palatable to the consumer so there’s so much involved in all of what you do yeah 21:56.81Clara Paye _ UNiTEThere is so much like, look, all business is hard, but the food business is particularly hard, right? Because you’re, it’s a living, breathing thing, right? And for me, it came down to simplicity. Like I always wanted simple ingredients um because I wanted people to be able to understand what was going into the bar, right? Like I wanted it to be real food and natural. And um so when you have those kinds of like, 22:22.56Clara Paye _ UNiTEBarriers, you know, it’s it helps you and it hurts you right? Like I can’t put in a bunch of processing You know like many large companies can because that’s not the brand value that I’m trying to create or the kind of product I’m trying to create. 22:30.08vigorbrandingRight. Mhm. 22:34.50Clara Paye _ UNiTESo yeah, it’s very hard um You know, we do get a lot of those scientists taking pictures at our booth every year at all the Expos and so people and we have been copied, you know and that’s like just anytime you’re successful at something people are gonna copy you and so 22:45.84vigorbrandingSure. Mhm. 22:50.21Clara Paye _ UNiTEBut I think at the end of the day, consumers want authenticity. They want you know brands that are creating products that are meaningful to them and will reward those brands. So I don’t really worry about like copycats. I worry more about when they stop copying me. 23:07.91vigorbrandingbut you know and But to your point, and you know weve we’ve been doing a food trends report for over 15 years, and what you are doing and and how you’re doing it is very on trend. It’s not easy. It’s not inexpensive. i mean it’s ah it’s ah you know you there’s you could You could have cut corners along the way on your product, but you don’t do that. I just think that that’s going to pay dividends in the long run. i think that’s such a It’s hard to stick to your ethos, but I think you do a fantastic job of that. so I think it’s something to be proud of. and so and My next thing is, I did not know this, but the I in Unite stands for invite. and I did not realize on the back of every bar there’s an email address that you can people can send directly to you for suggestions on new flavors. Have you have you learned anything from these? Have you gotten anything interesting in the emails? 23:52.30Clara Paye _ UNiTEYes, I love those emails, like those emails come to me. And so I get to interact with the people that write those emails. And, you know, the most meaningful ones are when people will give me a flavor suggestion, but then they’ll also say, thank you for making a bar for us. 24:07.73Clara Paye _ UNiTEYou know, thank you. And it’s exactly what I wanted to do. 24:09.63vigorbrandingThat’s super cool. 24:10.64Clara Paye _ UNiTEwhen I, when I set out was like, make the invisible feel seen. 24:12.05vigorbrandingYeah. 24:14.77Clara Paye _ UNiTEAnd you know, I know what it’s like to not feel seen. You know, I know what it’s like to like, kind of be in the shadows, like being a woman in the plumbing industry. Perfect example, right? Like you don’t really belong here or you don’t like, you know, somebody that looks like me typically doesn’t work in plumbing, right? 24:29.33Clara Paye _ UNiTElike It’s a very old, old, you know, antiquated kind of industry. And so like when I get those emails, I get really excited and people do have some great ideas and ideas of like things that we’ve actually developed, you know, and just haven’t launched. And, you know, so it’s fun to know that like, it is also on trend for people. 24:49.00vigorbrandingThat’s fantastic. So I mean, ah um I’m being italian Italian. My wife’s Greek. So yeah, yeah, her mother makes us baklava. So it’s phenomenal. So I love that. I’m really proud to see that you have a baklava in your in your flavors. So you have you have baklava, you have peanut butter and jelly, you have chiro, bubble tea, Mexican hot chocolate. What’s your what’s your favorite? 25:09.34Clara Paye _ UNiTEYou know, it’s like asking me which my favorite kid is. 25:12.05vigorbrandingah We all have one. 25:11.94Clara Paye _ UNiTEum i and I mean, is our hero. 25:12.61vigorbrandingCome on. We all have one. On any given day, we all have one. A favorite kid. 25:18.32Clara Paye _ UNiTEAnd churro was like the first bar where I was like, okay, we really have something. 25:19.02vigorbrandingUh-huh. That’s the baby. 25:21.72Clara Paye _ UNiTEYeah. But I really also very much like baklava. And it’s similar to churro in that, you know, it’s got kind of like some of the the same kind of spices with the cinnamon. 25:28.18vigorbrandingMm-hmm. 25:29.41Clara Paye _ UNiTEBut baklava has never been done outside of baklava. 25:31.48vigorbrandingMm-hmm. 25:32.33Clara Paye _ UNiTELike, think about it, Michael. Like, you’ve never seen a baklava ice cream. You’ve never seen a baklava cracker. 25:35.23vigorbrandingNope. 25:36.56Clara Paye _ UNiTELike, you’ve never seen a baklava popcorn. Right? Like it was very unique. 25:40.80vigorbrandingYeah. 25:41.16Clara Paye _ UNiTEAnd, you know, when I, before I launched, you know, many of the, the manufacturing partners I met with in the beginning were like, these price flavors are too strange. Like nobody’s going to buy these and like to be, you know, have come full circle and and be like, no, they’re great. 25:54.00Clara Paye _ UNiTEAnd like Baklava just won a good housekeeping award this year when they’re, you know, best snack award. Churro won the same award last year. 25:59.19vigorbrandingAwesome. 26:00.98Clara Paye _ UNiTESo it’s like, it’s incredibly validating when, you know, people. like like the product and like, you know, um appreciate it. And it’s got organic honey in it. It’s just really tasty bar. 26:12.34vigorbrandingThat’s great. Well, like I said, you’re the products are amazing. And in a way, I like i look at these flavors and in a way they are they’re kind of all comfort foods, too, right? I mean, they’re, they’re, yeah, they’re all international flavors, but they’re almost like international comfort flavors, you know, it just it kind of feels that way. 26:28.40Clara Paye _ UNiTEWell, they’re nostalgic flavors. 26:30.16vigorbrandingYeah. 26:30.11Clara Paye _ UNiTESo they’re foods that you ate in childhood. 26:32.21vigorbrandingRight. 26:32.26Clara Paye _ UNiTEAnd so that was also really important to me. That was also one of the barometers is like childhood flavors. 26:36.76vigorbrandingPerfect. 26:38.45Clara Paye _ UNiTEAnd ironically, I mean, I didn’t develop these for kids, but like kids love our bars and like, duh, they’re childhood flavors, right? Like they’re really for adults, but you know, so we’ve had this like wide range of like consumer interest in our, in our products. And so for me, it’s like about taking you back to kind of like a simpler time. I think, you know, health food specifically is sometimes punitive. Like, Oh, I don’t really like this mushroom powder, but I’m going to drink it because like, i my you know, my, 27:03.59Clara Paye _ UNiTEpodcast said that I’m going to get muscles if I drink it. you know and I’m like more on the other side of wellness. We’re like, let’s make it fun and let’s make it like food you want to eat, not food you have to eat. 27:09.80vigorbrandingMm-hmm. Yeah. Yeah, that’s great. All right. Well, let’s have some fun here. So, you know, being the research guys that we are and the marketing guys where we came up with our own flavors. So we decided to go around the world. I want your opinion on if these are going to be winners or not. So we’ll start in India, a gulab jambu. It’s very popular dessert. It’s often served during celebrations. It’s fried dough soaked in a rosewater syrup, often garnished with almonds and cashews. 27:40.04Clara Paye _ UNiTE10 out of 10. I think that would like a home run flavor. I’ve actually, you know, my Indian friends have also suggested ah exact flavor and it’s always kind of been in my mind. 27:45.01vigorbrandingYeah. 27:48.94Clara Paye _ UNiTEThe rosewater is the one that’s like, can be polarizing. So, you know, we try to have things that are like, you know, broad appeal, but yeah, I think 10 out of 10 would be a great flavor. 27:57.57vigorbrandingPlus, I’ll say this, I hate to be the total American here, but pronunciation can also be a barrier to people buying something if they can’t if they can’t figure out how to say it. 28:04.52Clara Paye _ UNiTEFor now, right? 28:06.08vigorbrandingAll right, now we’ll head to Spain, a creamy caramel flan. 28:09.66Clara Paye _ UNiTEI love flan and I think flan is another one of those foods that’s mistaken for like just Latin Americans because lots of people eat flan or you know it’s called sometimes creme caramel it’s called like different things in other regions of the world you know so yeah another great flavor you guys are good at this don um don’t start a bar company Michael. 28:15.09vigorbrandingMm hmm. 28:26.72vigorbrandingyeah Yeah, yeah. We would never if we, you know, they’re yours. These are all yours if you want to do them. So you have some friends, we have some employees in Brazil. So um Bolo de Rolo. It’s a light sponge cake. It’s rolled up with a layer of tangy guava jam. 28:43.47Clara Paye _ UNiTEThis one I’ve never heard of, I’ve never had. 28:45.94vigorbrandingright 28:46.23Clara Paye _ UNiTEI’ve not not been to Brazil, so it really piqued my interest. I love guavas. I think tropical fruits, you know, we see that in beverage now. 28:54.85vigorbrandingRight. 28:55.48Clara Paye _ UNiTEYou know, there’s all kinds of great beverages that have popped up with tropical fruit flavors. 28:56.09vigorbrandingMm hmm. 29:00.70Clara Paye _ UNiTEAnd definitely in terms of what global flavor trends, guava I think is still underrated because I love guavas. 29:04.97vigorbrandingMm hmm. 29:07.99Clara Paye _ UNiTESo yeah, I think, you know, it’d be interesting to to get the um the sponge cake kind of consistency in a bar because bars tend to be a little bit drier and a little bit harder to to make soft because water stability issues. 29:20.76Clara Paye _ UNiTEBut I think that’s super intrigued. I want to go to Brazil, so that’s on my list. 29:24.27vigorbrandingYeah, there you go. There’s an excuse for R and&D. It’s a write-off. um you know Yeah, it’s ah that that’s that’s that’s fun. OK, so we go to Italy ah for some almond biscotti. 29:37.61Clara Paye _ UNiTEI mean, I love biscotti, but I think if you’re craving biscotti, eat a biscotti. 29:41.08vigorbrandingYeah, I agree. 29:41.18Clara Paye _ UNiTEyou know 29:42.08vigorbrandingYeah, I don’t think that works in a bar, right? 29:43.73Clara Paye _ UNiTEWell, you know like people tell me, like oh, you should make a hummus flavored bar. I’m like, what? Why don’t you just eat hummus? 29:49.24vigorbrandingYeah, yeah, exactly. Exactly. 29:50.94Clara Paye _ UNiTEyou know For me, it’s about taking some things. Because biscotti is not unhealthy, like typically. like you know If you had one, it’s like it’s fine. 29:55.05vigorbrandingNo. 29:57.11Clara Paye _ UNiTEIt’s like a treat. So I typically try to take like higher calorie, higher density things to make them healthy and approachable. 30:02.75vigorbrandingoh 30:05.67vigorbrandingYeah, you’re you’re almost bringing a dessert together to a degree, right? 30:05.58Clara Paye _ UNiTEso i probably Exactly. 30:08.59vigorbrandingYeah. 30:08.51Clara Paye _ UNiTEa 30:09.42vigorbrandingYeah, that totally makes sense. And you know what’s funny? You you just said something that that really kind of stuck with me. though The beverage industry does do a lot of flavors. And it’s really kind of accelerated. I mean, as a company, we were early on with with flavored beverages in the tea category. 30:24.27vigorbrandingAnd we were we had a brand that we worked with for like 15 years. We helped build what’s called Turkey Hill Iced Tea. Excuse me. And it was the first refrigerated tea. a lot of There was teas out there that were shelf-stable, but we were in the refrigerator. Well, the proliferation now of beverages in the refrigerator. You go to a convenience store with just walls of beverages. So there’s a lot of unique flavorings that you see popping up. And I guess that’s that would be a good place to see, I don’t know, what’s acceptable, right? like what are what are What are consumers interested in? 30:53.61Clara Paye _ UNiTEYeah, I think um it’s a good, again, like I got to take a lot of flavor cues from like a Starbucks or like, you know, what are people drinking? 31:01.08vigorbrandingyeah 31:02.11Clara Paye _ UNiTEAnd like, what are the flavor cues in beverage that we can borrow from, right? Or we that can inform some of us. I think in beverage, it’s a little bit easier because the flavoring is just like props added to something versus like you’re trying to really create something authentic in food. 31:13.60vigorbrandingYeah, yep, yep. 31:19.97Clara Paye _ UNiTEBut gosh, I’m just happy I have a shelf stable product. Like I can’t imagine distributing a refrigerated or frozen product. 31:25.52vigorbrandingYeah, yeah, yeah. 31:26.11Clara Paye _ UNiTELike knowing what I know now, it’s like just a whole nother level of of anxiety. 31:30.73vigorbrandingYeah, well in flavoring to own on that side is it’s amazing how if you had some foot, it’s not obvious as a flavor to like what happened to potato chips, right? So we have a snack food category of snack foods. I mean, adding just a new flavor a new fun. It’s it’s amazing how much velocity you get and how much traction we actually did it across the tuna category. 31:49.35vigorbrandingAnd you would think, you know, tuna, we started adding sriracha or different types of hot or or or Thai chili or, I mean, just all these kind of unique flavors. 31:54.20Clara Paye _ UNiTEMm 31:57.94vigorbrandingAnd it’s amazing how it can really ah get you more more ah shelf presence. 31:59.66Clara Paye _ UNiTEhmm. 32:03.65vigorbrandingAnd it also then, ah it creates ah an atmosphere of trial. So it’s ah’s it’s an awful lot of fun for that too. So um so as an entrepreneur who who’s growing and developing a brand that’s still a relatively young brand, ah you just created it four years ago. 32:17.34vigorbrandingWhat are some of your biggest challenges? 32:20.85Clara Paye _ UNiTEIt’s sad to say, Michael, but like there’s a lot of predatory behavior for emerging brands in the food space, right? 32:26.57vigorbrandinghe 32:26.47Clara Paye _ UNiTEWhere I think this industry like depends on the turn to a certain degree of like brands to fail, to come in to shoot their shot. And like when they fail, it doesn’t matter because there’s like so many other brands behind them trying to get in that same shelf space. 32:39.58Clara Paye _ UNiTESo I think it’s just being the underdog. like If you look at the shelves that we’re on, we’re competing with behemoths, right? Like billion dollar brands, multi-billion dollar brands, like that control the entire food supply. 32:48.42vigorbrandingMm hmm. Mm hmm. 32:51.38Clara Paye _ UNiTEAnd we’re like on the same shelf and like, how can we actually compete to build brand awareness? Like, you know, so you just do it with a radical authenticity. You do it by creating value for the consumer, creating something different, creating a better product. 33:05.17Clara Paye _ UNiTEBut it’s really like having come from a larger company where like, you know, you have some kind of street cred because you are a larger and you’re eight It’s easier to grow a larger company, but to grow from scratch has been like humbling. 33:17.69Clara Paye _ UNiTElike it’s There’s a lot of people who want to put their hand in your pocket, who want to you know take advantage of you, and you have to be astute. 33:18.13vigorbrandingYeah. 33:24.66Clara Paye _ UNiTEAnd again, you have to surround yourself with people that are smart, that will help you avoid the landline, help you clear those paths. but You know, I, um, I also started, um, a nonprofit called included for, you know, people of color in food CPG just because I feel very passionately it’s called included included CPG, um, for people to kind of like not make the same mistakes that I made or kind of try to pull it forward somehow by clearing the path for, you know, I don’t want people to, you know, make the mistakes that we, we’ve made or could have potentially made. 33:49.99vigorbrandingMm hmm. 33:56.73vigorbrandingMm hmm. That’s you’ve you’ve always been one to give back. And I think that’s very admirable. I mean, we were walking around. It was it was it this we were just talking about with the included CPG. 34:09.40vigorbrandingWe were walking around. He was exposed. You had a special section and they they they don’t you had them donate space. What was that for? 34:16.71Clara Paye _ UNiTEum Yes for emerging brands and no for included and so we do do that at the fancy food show and at Expo West every year and so we kind of run kind of a mini incubator accelerator For these brands and help them get that space and be ready to pitch and you know, you have to be market ready So it’s not like for a brand that’s like pre-launch it’s like, you know if you have some kind of like established brand presence and really hoping to elevate them to the next level because those trade shows are so expensive and it’s so primitive and so anything that we can do to 34:18.69vigorbrandingOh, OK. 34:43.19vigorbrandingYeah. 34:46.50Clara Paye _ UNiTELevel the playing field to like help an emerging brand win is like I just it just lights me up I like it makes me so happy because These are the people improving the food systems. 34:57.16Clara Paye _ UNiTEThese are the people that are bringing healthy Products to market. 34:57.35vigorbrandingRight. 35:01.02Clara Paye _ UNiTEThese are the people who are you know, taking their family recipes and trying to share them with the world 35:06.90vigorbrandingWell, I mean, I admire you because you’re able to, I could see you walking into those shows and asking for them to give you all this space. And I know how you are. You do with a smile, but you’re pretty emphatic and I’m sure you always get your way. 35:19.64vigorbrandingCause I know I sit in meetings with you and when I’m, and when I miss a meeting, I have to answer to you, but you do with a smile, but you always hold people accountable and you get what you want. And I do respect that. So sure. 35:29.41Clara Paye _ UNiTEWell, I mean, it’s been a great partnership with New Hope and the Specialty Food Association. And it just, it aligns with their value. So they actually are great partners. And so it’s a, you know, and it’s a team. It’s not just me. There’s like five other founders on the leadership team have included. So, you know, we, we are really working hard to improve um the food systems. 35:51.19vigorbrandingwhat So what ah what do a lot of these folks, i mean thankfully they have you ah to sort of open up the door for them, literally to bring them into the into these shows. so like What do you see a mistake made by ah want to be entrepreneurs? what What do they do wrong? Or what do what do you think and in the brand creation process? What do you what do what do you think that they they do wrong a lot? 36:11.05Clara Paye _ UNiTEI mean, it’s probably something we did wrong too, but it’s like trying to pretend you’re a big brand when you’re not, right? Like, yes, you can get on that shelf, but are you ready? Can you support it the same way a big brand does? 36:20.43vigorbrandingMmhmm. 36:22.89Clara Paye _ UNiTEDo you know all the levers to pull, right? 36:24.66vigorbrandingMmhmm. 36:25.09Clara Paye _ UNiTElike And it’s hard to say, like, it’s hard when the opportunity knocks not to take it, right? 36:30.71vigorbrandingSure. 36:31.30Clara Paye _ UNiTESo it’s like that discipline of knowing, you know, What is the actual contribution margin of this account? And, you know, is it just like, or does it accomplish something else? So I think it’s like biting off a little bit more than you can chew. 36:44.02Clara Paye _ UNiTEum And then the one that I pay attention very closely to is quality. I think quality can sink your company so fast. You know, one quality issue, one copacker issue, one whatever issue. 36:53.05vigorbrandingyeah 36:54.04Clara Paye _ UNiTESo if you’re not paying attention to your product, you know, so closely, um that can really be a landmine because you can always create more brands. But you know, if your brand name is like tainted, it’s hard for you. 37:07.44vigorbrandingRight. I mean, some people might not even know like that. I think people assume because you have a brand, that you actually make it yourself. And you know, there are co-packers out there and a lot of brands use co-packers and you’re handing off your basically your baby and your promise, you know, a brand is a promise, your promise to the consumer to someone else to make. Obviously, there’s there’s checks and balances there. But it it is a, you know, there’s there’s places along the way that you have to count on a lot of partners. And it’s a, I’m sure it’s a difficult business, you know, 37:36.97Clara Paye _ UNiTEI think you have to think of your co-man relationships as kind of like your investors because they’re investing their line time, their energy you know to develop your brand as well. 37:40.66vigorbrandinghere Yep. 37:44.95Clara Paye _ UNiTESo it is a partnership. You’re not just like, you know. Um, taking and giving, right? is It’s truly a partnership but if done right. And like, yeah, I like to, I like to actually preface a lot of my buyer meetings by saying, Hey, by the way, I don’t make this in my garage. 37:56.50vigorbrandingMm 37:57.57Clara Paye _ UNiTEI, you know, because like the, the bias is if you’re like an emerging, I have a dream person and you’re like, make as far as in your garage and like packaging them up and sending them out. 38:01.10vigorbranding-hmm. 38:07.22Clara Paye _ UNiTEI thought there’s anything wrong with that. But like, when you’re trying to pitch a fortune, you know, 100 company, they got to make sure that, you know, you have your ducks in a row. 38:09.52vigorbrandingRight. eat Yeah. Yeah. 38:14.95Clara Paye _ UNiTEAnd so that’s a good qualifier. 38:17.32vigorbrandingYeah, Target doesn’t want you like ah to think you’re baking the night before. That’s funny. But I mean, yeah, it’s ah yeah’s it’s true. And it’s amazing all of the the hurdles, I’ll say, that you have to go through. So you have a great, yeah there’s a quote that you like to talk about. lot Winston Churchill, success consists of going from failure to failure without loss of enthusiasm. And you’re always enthusiastic. You want to talk a little bit about some of those things that you had to bump up against, some of your failures, some of the things that you had to pivot. 38:44.24Clara Paye _ UNiTEOh, there’s so many, Michael. I mean, every, if it’s, if it was easy, everyone would do it, you know, like I say that, but it’s like, it’s so true. 38:49.31vigorbrandingSure. 38:51.46Clara Paye _ UNiTEAnd like, you know, and every entrepreneur I talk to in the food space or any space, it’s like, you gotta be able to take those hits and get back up. 38:57.56vigorbrandingOh, yeah. 38:59.18Clara Paye _ UNiTEBut the getting back up is really hard, right? 39:02.31vigorbrandingMm hmm. 39:02.73Clara Paye _ UNiTEEspecially when there’s like, you could do something else with your time. You could do something else with your energy. 39:06.20vigorbrandingGreat. 39:07.24Clara Paye _ UNiTEAnd that’s where like a mission becomes really important. And it’s like, what’s actually driving you? 39:11.03vigorbrandingMm 39:11.36Clara Paye _ UNiTECause if it’s money, you’ll give up. There’s way easier ways to make money. 39:15.17vigorbrandinghmm. 39:15.47Clara Paye _ UNiTELike if I wanted to go make money, I’d just take my money and invest it in real estate or whatever. I’m like, yes, we do that too. but It’s really about mission for me. And so what drives you to like make the world a better place, have a lasting impact, create products that resonate with people. 39:31.82Clara Paye _ UNiTEAnd so success is just a barometer. It’s just an outcome of you living that up. But like, you know, there are times, I mean, I think if you’re not ready to throw in the towel every month in your business, are you even an entrepreneur? 39:42.90Clara Paye _ UNiTELike, you know, like it’s just, it’s the getting back up. 39:43.50vigorbrandingRight. 39:46.20Clara Paye _ UNiTEAnd it’s like that loss of enthusiasm is what gets you. And like another way to send that is like burnout. If you’ve burned out, it’s too late. So I make sure that I don’t burn out. 39:52.89vigorbrandingYep. Yeah, that’s very smart. That’s actually very sage advice right there. Because look, these businesses, no matter how ah exciting they are, or how long you’ve been doing them, you do hit those those troughs, you do hit the burnout phase. I mean, personally, I started my first agency 33 years ago. And it’s, you know, ah yeah well and during this whole time with COVID, there’s so much change. And and and you know You think, well, you’ve been doing this for a long time. Everything think just should be on autopilot. No. I mean, I probably worked harder in the last couple of years. I did maybe in some of the middle years. I don’t know. It’s just just a different time. So yeah, the entrepreneur thing, I think everyone takes it for granted or everyone looks over and says, oh, you’ve done that. Or you have money because of this. And ah most people don’t realize those days and those sleepless nights and those weekends and the you know the the fears of everything from bankruptcy to lawsuits to everything else. We all go through it. right i mean every 40:45.92vigorbrandingi get to I’m very fortunate i get to talk to a lot of founders, I get to talk to a lot of entrepreneurs, and a lot of successful people, and they all have the same they all have those same stories. Every one of them has that nightmare, like, yeah, there was this time when, and you know you didn’t think there was a tomorrow. so it’s ah ah you know it’s ah It’s good to hear, it because your story, you’ve seen it all all the way around from your father to to starting up now and what you’re doing. and I love that you stick to your guns. because ah Again, you can cut corners. You could do things faster, cheaper, but not better. And I think that what you do is ah is really remarkable. And i again, I know it’s going to pay off in the long run. So so what’s what’s next for you tonight? I mean, are there any new flavors? If you can’t talk about it, I understand. But if theres is there anything new products or flavors or anything exciting on the horizon? 41:29.86Clara Paye _ UNiTEYeah, there is a new flavor. It’s called Hot Fudge Sunday. We’ll be launching soon. And so we’re really excited about that flavor, another nostalgic childhood treat. 41:35.70vigorbrandingAwesome. Yep. 41:38.67Clara Paye _ UNiTEAlso some different, you know, we’re looking at different formats, kind of some adjacent things. So definitely an innovation pipeline out there. 41:43.72vigorbrandingthat 41:44.39Clara Paye _ UNiTESo hoping to launch some other products. But really, I want to win at bars first and, um you know, really own our category and really, you know, make sure that our velocities stay up and and everything is is good with bars. 41:59.13vigorbrandingFantastic. All right, so one last question. And you can’t be one of your bars. But if you had one last final meal, what would you eat? Where? Why? 42:09.00Clara Paye _ UNiTESuch a good question. I mean, I’m a California girl, so it’d probably be an In-N-Out cheeseburger, ah you know, and and yeah some french fries and egg steak, animals for sure, animal style. 42:15.08vigorbrandingThere you go. All right. I respect that answer. That’s a great answer. Animal animal style, I hope. 42:25.41Clara Paye _ UNiTEum You know, it’s kind of like, that’s the meal when we travel abroad or something and you get back, you’re like, oh, I just want an In-N-Out burger. 42:26.67vigorbrandingah 42:30.92vigorbrandingYeah. 42:31.05Clara Paye _ UNiTEYou know, it just, it feels like home. And I think that goes back to nostalgia and childhood too. 42:35.15vigorbrandingAnybody that with work or or or whatever, friends or family that travel with me, they know when I land in California, that’s one of the first things I do and I will not leave until I do it. It might not be the very first thing I get to do if I have a meeting, but I will have in and out before I get on that plane to fly back east. 42:51.43vigorbrandingso That’s a great answer. 42:51.95Clara Paye _ UNiTEThat’s right. 42:52.84vigorbrandinggreat answer so Anyway, Claire, thank you. This was awesome. I you know i appreciate you. ah you know I’ve known you a long time and it’s just so cool to hear your story and see what you’re up to and congratulations. 43:03.82Clara Paye _ UNiTEThanks, Michaels. Fun to be on. 43:06.07vigorbrandingAwesome. Thanks.

Some sort of major sporting event was taking place today, but both cohosts (working independently, as is their wont)  still found time to tackle this excellent crossword, and while each fumbled a few times along the way, they both eventually got to the "happy-music" zone, and performed the traditional "we finished the crossword" dance of celebration. Deets inside, and, we promise no more Super Bowl puns!Show note imagery: A CHURRO, a Mexican pastryWe love feedback! Send us a text...Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Daniel Esteve, líder de Desokupa, anuncia su entrada en política mientras sigue utilizando bulos y campañas mediáticas para respaldar narrativas de extrema derecha. En este video analizamos su discurso, las alianzas con figuras como Víctor Aldama, y las polémicas estrategias de Desokupa en Castilla y León. Además, exploramos cómo se normalizan actitudes violentas y amenazas desde estos movimientos. Mas vídeos de Pandemia Digital: https://www.youtube.com/c/PandemiaDigital1 Si quieres comprar buen aceite de primera prensada, sin intermediarios y ayudar de esa forma a los agricultores con salarios justos tenemos un código de promoción para ti: https://12coop.com/cupon/pandemiadigital/ Este video puede contener temas sensibles, así como discursos de odi*, ac*so, o discr*minación. El objetivo de abordar estos temas es exclusivamente informativo y busca concienciar a la audiencia sobre estos acontecimientos, y denunciar y señalar el origen de los mismos para crear consciencia y evitar su propagación. Si consideras que el contenido puede afectarte, te recomendamos proceder con precaución o evitar su visualización. ----------------------------------------------------------------------------------------------- Únete a nuestra comunidad de YouTube https://www.youtube.com/channel/UCFOwGZY-NTnctghtlHkj8BA/join Se mecenas de Patreon https://www.patreon.com/PandemiaDigital ----------------------------------------------------------------------------------------------- Súmate a la comunidad en Twitch - En vivo de Lunes a Jueves: https://www.twitch.tv/pandemiadigital Sigue nuestro Canal de Telegram: https://t.me/PandemiaDigital Suscríbete en nuestra web: https://PandemiaDigital.net Sigue nuestras redes: Twitter: https://twitter.com/PandemiaDigitaI Facebook: https://www.facebook.com/PandemiaDigitalObservatorio Instagram: https://www.instagram.com/pandemia_digital_twitch TikTok: https://www.tiktok.com/@pandemiadigital #PandemiaDigital

Can Bickley and Marotta tell the difference between HOF baseball player Ichiro, Spanish pop sensation Charo, and the delicious confectionary churro?

GUEST COMEDIAN & AUTHOR:Brian Isleyhttps://www.instagram.com/thebrianisley/Buy his Book: Jet Blaque on Amazon now!THE PODCAST:The Weekday Comics is a live-stream comedy podcast that premieres every Tuesday at 8:00 PM with funny comedian guests and we have jokes ripped from the past week's news headlines.YOUR HOSTS:Dan D'Aprile and Dave Primiano are 2 aging, balding, underachieving comedians from the Philadelphia area and now they have a podcast. Their goal is to make you laugh and cry, but most importantly, they want to keep you informed -- all the while remaining as uninformed as possible.SHOW SOCIALShttps://linktr.ee/theweekdaycomicshttps://droptent.com/podcasts/theweekdaycomicsFOLLOW DAN & DAVE:https://linktr.ee/daveprimcomedyhttps://www.instagram.com/dannydaprile/Producer and Comedian Neil Woodhttps://www.jameswoodart.com/A DropTent Media Network production - https://droptent.com/Check out our local Comedy Shows - https://droptent.com/events

Victoria Coates is Vice President of National Security and Foreign Policy at The Heritage Foundation. Coates routinely appears on TV and radio. Her writing has appeared in outlets including Bloomberg, the New York Post, and the Wall Street Journal. She previously served as a national security advisor under President Trump. She is the author of a new book titled, “The Battle for the Jewish State: How Israel and America Can Win.”  You need to try Masa Chips! Organic corn tortilla chips fried in grass fed beef tallow. So good! New Flavors Lime, Blue corn, Cobanero Chili, and Churro (real sugar). Use code “LIONS” at checkout for 20% off your order. Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

Victoria Coates is Vice President of National Security and Foreign Policy at The Heritage Foundation. Coates routinely appears on TV and radio. Her writing has appeared in outlets including Bloomberg, the New York Post, and the Wall Street Journal. She previously served as a national security advisor under President Trump. She is the author of a new book titled, “The Battle for the Jewish State: How Israel and America Can Win.”  You need to try Masa Chips! Organic corn tortilla chips fried in grass fed beef tallow. So good! New Flavors Lime, Blue corn, Cobanero Chili, and Churro (real sugar). Use code “LIONS” at checkout for 20% off your order. Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

Victoria Coates is Vice President of National Security and Foreign Policy at The Heritage Foundation. Coates routinely appears on TV and radio. Her writing has appeared in outlets including Bloomberg, the New York Post, and the Wall Street Journal. She previously served as a national security advisor under President Trump. She is the author of a new book titled, “The Battle for the Jewish State: How Israel and America Can Win.”  You need to try Masa Chips! Organic corn tortilla chips fried in grass fed beef tallow. So good! New Flavors Lime, Blue corn, Cobanero Chili, and Churro (real sugar). Use code “LIONS” at checkout for 20% off your order. Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textThis week, two dudes named Aaron discuss various SHTF scenarios at the happiest place on Earth while drinking our new concoction not currently available at the parks, a Churro Martini.Here's who we are and what is in store for you

It's another solo show and today I'm talking about my journey over the last 5 months from 9 to 5 to self employment. It hasn't been an easy road, but I can say that in the past 5 months I've grown more personally than I did in the last 5 years. Here's the 5 things I learned in 5 months of entrepreneurship: Self-Discipline and Time Management Financial Management Adaptability and Resilience Prioritizing Health and Faith Building and Leveraging a Community Check out Horrible Designs and the witty, weird and funny designs that Jason comes up with. Use code “LionsofLiberty1” at checkout for 10% off an order of $20 or more. You need to try Masa Chips! Organic corn tortilla chips fried in grass fed beef tallow. So good! New Flavors Lime, Blue corn, Cobanero Chili, and Churro (real sugar). Use code “LIONS” at checkout for 20% off your order. Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

It's another solo show and today I'm talking about my journey over the last 5 months from 9 to 5 to self employment. It hasn't been an easy road, but I can say that in the past 5 months I've grown more personally than I did in the last 5 years. Here's the 5 things I learned in 5 months of entrepreneurship: Self-Discipline and Time Management Financial Management Adaptability and Resilience Prioritizing Health and Faith Building and Leveraging a Community Check out Horrible Designs and the witty, weird and funny designs that Jason comes up with. Use code “LionsofLiberty1” at checkout for 10% off an order of $20 or more. You need to try Masa Chips! Organic corn tortilla chips fried in grass fed beef tallow. So good! New Flavors Lime, Blue corn, Cobanero Chili, and Churro (real sugar). Use code “LIONS” at checkout for 20% off your order. Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

It's another solo show and today I'm talking about my journey over the last 5 months from 9 to 5 to self employment. It hasn't been an easy road, but I can say that in the past 5 months I've grown more personally than I did in the last 5 years. Here's the 5 things I learned in 5 months of entrepreneurship: Self-Discipline and Time Management Financial Management Adaptability and Resilience Prioritizing Health and Faith Building and Leveraging a Community Check out Horrible Designs and the witty, weird and funny designs that Jason comes up with. Use code “LionsofLiberty1” at checkout for 10% off an order of $20 or more. You need to try Masa Chips! Organic corn tortilla chips fried in grass fed beef tallow. So good! New Flavors Lime, Blue corn, Cobanero Chili, and Churro (real sugar). Use code “LIONS” at checkout for 20% off your order. Subscribe to John's Finding Freedom Show solo feed to listen to “Pursuit of Freedom,” which is a new podcast series where John shares the highs and lows of his entrepreneurial journey. Listen and Subscribe on Apple Podcasts and Spotify. Follow the Lions of Liberty: Twitter Rumble YouTube Instagram Telegram Get access to all of our bonus audio content, livestreams, behind-the-scenes segments and more for as little as $5 per month by joining the Lions of Liberty Pride on Patreon OR support us on Locals! Check out our merchandise at the Lions of Liberty Store for all of our awesome t-shirts, mugs and hats! Learn more about your ad choices. Visit megaphone.fm/adchoices

I've been experimenting with AI to see what works well and what doesn't for copywriting, ads, course content, scripts, and even research (like figuring out how to get our puppy, Churro, to walk without zig-zagging like a dog possessed!).      AI is a bit like having a junior copywriter on staff! It's helpful, but it still needs your expertise to shine.      In this week's episode, I'll break down the top three ways I've found to use AI effectively and the three situations where you're better off not relying on it.      You'll learn:  ✔️ When and how to leverage what AI knows in a way that supports your content;  ✔️ How to review and refine your AI-supported writing to ensure it's a big plus for your business; and  ✔️ What AI can't bring to the table (and why you'll always need your personal touch).   Ready to refine your sales copy and amplify your course impact? Join the waitlist for The Conversion Copywriting Playbook—a brand new live course I'm teaching with Megan O'Leary. Show your interest here: coursecreationboutique.com/copywaitlist   Get bold and creative with us! Our Done-For-You (coursecreationboutique.com/course) services are one-of-a-kind just like your successful course. Our bespoke process allows us to create a unique and refined course that amplifies your impact.

Last Show Of The Year: We try to explain to the new listeners how a year gets officially announced on Jim and Them. We also remind people that we are about to crown a Feldman Of The Year, Feld-Man Of The Year and the Feldog Of The Year. The Man Behind The Love: Corey Feldman Artist documentary from the Love Left 2.1 box set! Enjoy it with the boys. COREY FELDMAN!, SHOW STOPPER!, LET'S JUST TALK!, DON CHEADLE!, BOOGIE NIGHTS!, LATE START!, TECHNICAL DIFFICULTIES!, PODCAST INTRO!, MIDDLE OF THE CONVERSATION!, TTS IS BACK!, CURSED!, MEMBERSHIPS!, SUPPORT!, REAL ONES!, PATREON!, LAST SHOW OF THE YEAR!, NEW YEAR'S HANG!, 2022!, 222!, MYQ KAPLAN 2022!, NMAN!, BOOSTED YEAR!, 20-CHURRO!, SWEET SIXTEEN!, LOVE LEFT 2.1!, THE MAN BEHIND THE LOVE!, COREY FELDMAN ARTIST!, DOCUMENTARY!, WEIRD AL!, MUSIC!, HAIR!, JUDGMENTAL!, CATTY!, HUNK!, TEEN HEARTTHROB!, TTS!, DEEP THOUGHTS WITH JOE!, RUNAWAY!, HISTORY!, PUNK ROCK!, EASYCORE!, FOUR YEAR STRONG!, SET YOUR GOALS!, DREAM A LITTLE DREAM!, KIDS CHOICE AWARDS!, MICHAEL JACKSON!, MUSIC PROOF!, LIVING IN A FISH BOWL!, JIM AND THEM ARE FAIR!, ROCK AND ROLL HIGH SCHOOL 2!, WALK THE MOON!, SASSY!, PALM SPRINGS!, CAREER CHOICES!, HOWARD STERN!, REGRETS!  You can find the videos from this episode at our Discord RIGHT HERE!

Steve and Cat are talking about the need for a food revolution. Economical and nutritious meal that you can purchase available? Suffragette Emmeline Pankhurst is out one awesome lady this week. " Fight Night" from Peacock is the What Ca Watchin. Shot of the week is Churro shot. Headbanger band Scorpions are the band of the week.

The Hosts discuss Cycle 24, Episode 6 of ANTM! ⁠⁠⁠⁠Join us at our Discord⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/podledom/support

The Alan Cox Show

The Alan Cox Show

This week on the Regional Roundup, we hear an interview with the author of a new book, "The Western Horse: A Popular History of the Wild and Working Animal" by RMCR. We also hear a feature on the Churro sheep and its significance to the Navajo Nation, from the archives at KSJD/KSUT. Plus, a feature on Trumpeter swans in Wyoming, by KHOL. And an interview with the author of "Why Animals Talk: The New Science of Animal Communication" by KGNU.

Introducing the dynamic duo, Hugo "The Boss" Centeno,  Pro Boxer, and his wife Ezra, both owners of Churro Champ. Together, they delve into their entrepreneurial journey, discussing the challenges and triumphs of working as a couple in the competitive world of professional sports and business. Listeners will gain insights into the importance of collaboration, the drive to succeed, and the sacrifices made along the way. Hugo shares his experience of turning pro and the significance of creating a strong personal brand, while Ezra emphasizes the need for focus and dedication. The couple also discusses the critical role of customer experience and how they differentiate their churros through quality and unique ingredients. They touch on the importance of planning and scheduling to maintain a healthy work-life balance, and the value of mentorship in giving back to the community. This episode is packed with motivational insights and practical advice for aspiring entrepreneurs, creators, and athletes looking to carve their own paths in life. Tune in for an engaging conversation that highlights the power of partnership, the pursuit of passion, and the importance of believing in oneself.  More about Hugo, the Boss: https://www.hugocenteno.com/  Learn more about their business Churro Champ: https://www.churrochamp.com/  Links to Voiced Now Platform: https://linktr.ee/Voicednow Our Sponsor! A+ Branding Connect with Charles https://linktr.ee/charlescreates Work with our Agency www.orcamediaca.com Want to be a guest or know someone in mind? Recommend them or yourself here! Guest Sign Up Link: https://forms.monday.com/forms/42caea6b8c5091e60f9274ae1f4f51e9?r=use1  https://store.aplusbranding.com/A_Plus_Branding/shop/home

In this episode the boys talk about how James will consider (and will be persuaded) to bring the boys some of those world famous San Antonio Churro Crumble Cookies with him to the 2024 USAPL Raw Nationals, in Salt Lake City, Utah. They also cover several lifters and talk about their expectations. The boys will be out in Salt Lake City, Utah to compete, help, and experience another round of the USAPL Raw Nationals. --- Support this podcast: https://podcasters.spotify.com/pod/show/the-squat-plug6/support

It's another LIVE edition of the I'm Fat Podcast. Rick and Jay recap this week's weekly food adventures, including their trip to Nik & Ivy. Taco Bell has unveiled their new Churro Chillers, and our old friends at Dr. Squatch have a TMNT-themed soap...including basil leaves and tomato extract. YOUTUBE:⁠ ⁠   / imfatpodcast⁠⁠   MERCH:⁠ ⁠imfatmerch.com⁠⁠ SPONSORS:⁠ ⁠Charlie the Bacon Guy⁠⁠,⁠ ⁠Frato's Culinary Kitchen⁠⁠ (use code IMFAT to save 10% on online orders),⁠ ⁠Mazda of Orland Park⁠⁠, Nik and Ivy Brewing Co. in Lockport SUPPORT:⁠ ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

It's another LIVE edition of the I'm Fat Podcast. Rick and Jay recap this week's weekly food adventures, including their trip to Nik & Ivy. Taco Bell has unveiled their new Churro Chillers, and our old friends at Dr. Squatch have a TMNT-themed soap...including basil leaves and tomato extract. YOUTUBE:⁠ ⁠   / imfatpodcast⁠⁠   MERCH:⁠ ⁠imfatmerch.com⁠⁠ SPONSORS:⁠ ⁠Charlie the Bacon Guy⁠⁠,⁠ ⁠Frato's Culinary Kitchen⁠⁠ (use code IMFAT to save 10% on online orders),⁠ ⁠Mazda of Orland Park⁠⁠, Nik and Ivy Brewing Co. in Lockport SUPPORT:⁠ ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

It's been a good season to watch the Padres, but a sad one if you're a churro fan. Our favorite vendor Choche, aka Churro Guy, has been missing from Petco Park. We ran into him Friday night and found out he is coming back! 

The Churro Sheep remains an icon of resilience and adaptability in the Southwest. On this show we welcome Jennifer Douglass, Founder and Executive Director of Rio Milagro Foundation [https://www.riomilagro.org/], to discuss her work with the Churro on her farm in New Mexico. First introduced by Spanish conquerors, the Churro became a sacred part of the pastoral Diné or Navajo way of life and was also essential to various Indigenous tribes and Hispanic communities of New Mexico and Mexico, including the Pueblo and Tarahumara. The Churro Sheep has come to symbolize aspects of Diné cultural identity, nomadic lifeways and iconic traditions, including their long history of weaving. Both the Diné people and the Churro endured multiple threats and extermination campaigns and federal management policies which were akin to the genocidal attempts to eliminate Buffalo and the Plains Indians. By 1970, only 450 original Churro Sheep remained, however due to the combined efforts of Indigenous shepherds, researchers and instrumental people like Dr. Lyle McNeal and the Navajo Sheep Project, the Churro are still here. They are an essential part of regenerating dryland regions and fragile desert ecosystems, contribute to the health of biocrusts and bear cultural significance for the Diné and other Indigenous communities of the Southwest. Many are working to ensure the primitive Churro sheep will thrive well into the future. Jennifer Douglass is here to tell us more about this remarkable breed and why its inheritance matters for restoration ecology, cultural legacy and future generations. For an extended interview and other benefits, become an EcoJustice Radio patron at https://www.patreon.com/ecojusticeradio LINKS https://tilth.org/stories/threads-of-tradition/ Jennifer Douglass is a social practice artist, shepherd, and environmental activist that has devoted most of her life to protecting ecology in the West and creative ways of bridging ideologies between loss of biodiversity, and human impact. She is Executive Director for Rio Milagro Foundation [https://www.riomilagro.org/] and runs a women-led farm (Rio Milagro Farm [https://www.riomilagrofarm.com/]), dedicated to conservation in both restorative ecology and the preservation of the landrace primitive genetics of Churro sheep in the southwest. She has spent most of her adult life devoted to understanding the role landraces like the Churro have in carbon sequestering and soil regeneration in arid regions. Carry Kim, Co-Host of EcoJustice Radio. An advocate for ecosystem restoration, Indigenous lifeways, and a new humanity born of connection and compassion, she is a long-time volunteer for SoCal350, member of Ecosystem Restoration Camps, and a co-founder of the Soil Sponge Collective, a grassroots community organization dedicated to big and small scale regeneration of Mother Earth. Podcast Website: http://ecojusticeradio.org/ Podcast Blog: https://www.wilderutopia.com/category/ecojustice-radio/ Support the Podcast: Patreon https://www.patreon.com/ecojusticeradio PayPal https://www.paypal.com/donate/?hosted_button_id=LBGXTRM292TFC&source=url Executive Producer and Intro: Jack Eidt Hosted by Carry Kim Engineer and Original Music: Blake Quake Beats Episode 230 Photo credit: Jennifer Douglass

Episode #353 Get ready for a magical journey as Torie Brown Hunt returns to The Disney Crush Podcast with a trip report like no other. With her daughter and 8 nieces along for the ride, some experiencing the wonder of Walt Disney World for the first time. Don't miss this enchanting episode.  www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush   Favorite park and why   Hadley: Magic Kingdom because the rides were the biggest and best and the most   Emily: I would say my favorite park was EPCOT although I think we all agreed that it was only fun because we had an Auntie that bought us all the good snacks and knew all the best spots. I also loved Animal Kingdom, I think it's kind of a sleeper hit and I can imagine if you're not an animal person you could probably take it or leave it. I genuinely couldn't believe they had real animals though. So cool! I think I like both of those because they are the least like Disneyland which I went to many times growing up. They felt like entirely new theme park experiences.    Alyse: If I had to pick a favorite park it would probably be Epcot because it surprised me the most and there was so much different stuff to see which was awesome.    Callie: My favorite park was definitely Hollywood studios because I loved all the rides there because they were exciting and at the end of the day it cooled down and was super nice and pretty sunset    Elynn: I can't decide between Epcot or Hollywood Studios I like Epcot because of all the things to see. I liked Hollywood for the ride and how pretty it was during sunset.   Addisen: Animal Kingdom- Felt the most balanced with big and small rides. I felt like we could get everything done and it wasn't as busy. More shaded and didn't feel rushed.   Leilani: My favorite park is Epcot because of the food and the immersive experience with all of the cultural aspects! I love that they have things from the specific countries and how they sell things from the actual places and not just all Disney themed things! Animal kingdom is a close second for me though!   Favorite Attraction   Hadley: Tron because it was really fast and fun   Emily: Well, one of my favorite rides at Disneyland is Rise of the Resistance but it is essentially the same at Disney World so I'm going to say Avatar Flight of Passage. There really is nothing quite like it, and it's incredibly immersive. I would recommend it to literally everyone I know. Even if you don't like the Avatar movies that almost doesn't matter, it's just a cool ride.    Elynn: Tower of terror   Addisen: Guardians of the Galaxy, gotta love the 80s music   Leilani: My favorite ride is flight of passage because it really feels like you're flying and the views it takes you on are so magical and I wish I could actually go there! I love the details of the breathing of the banshee, the water droplets when you go over the water, and the scents of flowers, grass, and water! It feels like you're really there!   Favorite food    Hadley: Chinese potstickers and egg rolls with soy sauce   Emily: I'm a Dole Whip girly. It's hands down the best thing at both Disney parks and I HAVE to get one any time I go. Other than that I think I liked the gyoza and egg rolls we go (don't remember where but I'm sure Torie knows). I watch those things pretty regularly in my day to day life but there is something about being exhausted and sweaty sitting on the floor eating them that made it magical.    Alyse: Best food were the potstickers in China or the chocolate crepe in France.    Callie: The best food was the food from the Sci-Fi restaurant and I got a American burger and fries and fried pickles    Elynn: The Dole Whip swirl float or the purple moose cake at Animal Kingdom    Addisen: Hazelnut crepes in France. I will be dreaming about that forever.   Leilani: This is a hard one because I am a foodie just like my mama, but the ratatouille galette was so good and the Texas toast brisket sandwich and the Mac and cheese at the Regal Eagle was unexpectedly amazing! The lemon sorbet from Italy was extra refreshing in the extreme heat though for sure.   What surprised you most   Hadley: How decorated everything was and that everything was perfectly made to match a theme   Emily: How NOT tired I was at the end of the trip. I woke up the day we were flying home and was like “I could do it again today”. I was also impressed with how eventually you just accept the heat and forget about it. I don't think anyone complained about how hot it was and we were always so busy that you could even really think about it. Cooling cloths and hand held fans were definitely our life savers though!    Alyse: What surprised me was how detailed everything was but especially the lines for rides. Compared to Disneyland everything was more interactive and interesting to look at. Also just the technology and engineering that takes place to make the parks happen.   Callie: The thing that surprised me the most was Epcot because I had no idea that it was going to be decorated to well and that made it fun to see   Elynn: I was surprised how much I enjoyed Epcot, I thought I wouldn't like it that much because I like thrill rides.   Addisen: Epcot, only park I haven't been to before. I haven't heard many people talk about it but I was so cool. Underrated   Leilani: The Nemo sea ride in Epcot surprised me the most because I was not expecting a whole entire aquarium after the ride! That was such a cool surprise and I had never seen a manatee in my life and they're a lot bigger and cuter than I would've expected haha   Rope drop or sleep in?   Hadley: Rope Drop   Emily: Rope drop 100%. I'm all here for it. That being said, I am a morning person, but it's SO MUCH cooler in the morning and you can get so many things done before the lines get crazy. It's absolutely worth it in the summer.    Alyse: #Ropedrop, sleep is for the weak    Callie: I think Rope dropping is better because it's cooler in the morning and you are able to get some of the longer line rides done early on  Elynn: Definitely rope drop.   Addisen: Rope drop. The cool morning makes all the difference.   Leilani: I know you're expecting me to say sleep in, but because of the extreme heat in July, rope dropping is the move. My body just hates waking up that early hahaha. But in December and may I'm sleeping in for sureeeeee   Most cherished memory:   Hadley: The third time riding tower of terror and pretending to control it   Emily: This has nothing to do with the parks, but I will always remember how easy it was to connect and relate to everyone, even after not seeing people for years. This was definitely different than seeing people at family reunions, we all just got to be completely ourselves and discover that we all are very much the same. Before we all left I said “I really don't think you could have this much fun on a trip without doing it with people you vibe with as much as we do”. I will always remember how close this made us.    Alyse: The evening at Hollywood studios and magic kingdom, re-riding tower of terror and Tron but also being able to see everything at night   Callie: The night at Hollywood studios and riding tower of terror 3 times    Elynn: Hanging out at night at Hollywood and Magic kingdom, riding Tower of Terror and Tron 3 times, and seeing the parks at night.   Addisen: Sitting down to eat or have snacks and just being able to talk with everyone.    Leilani: My favorite memory was all of us walking through the rain together any time it rained. It felt so good when it rained and I loved splashing in the puddles! Being able to talk to everyone and connect in a deeper level is for sure the best part of the trip. It was so much fun to be able to get to know everyone for who they are just as girls being girls     Alyse's Rankings:   Day one Triceratops spin - 4/10 3.5/10 Dinosaur (time travel) - 7/10 7.75/10 Expedition Everest - 9/10 9.2/10 Kali River Rapids - 5/10 5.25/10 Safari - 9/10 9.5/10 Flight of passage - 10/10 Navi River Journey - 8/10 It's Tough to be a bug - 6/10   Pandoran Juice - 7/10 Yak & Yeti Cafe yogurt parfait - 3/10   Day Two Soaring - 6/10 Guardians of the Galaxy - 10/10 Ratatouille - 5/10 Grand fiesta - 3/10 Imagination figment - 2/10 Finding Nemo - 4/10 Aquarium - slay/10 Living with the land - 3/10 put to sleep Frozen ever after - 7/10   France - Hazelnut chocolate crepe - 9/10 France bakery - 8/10 Japanese snacks - 7/10 Italy - gelato - 7/10 China - Potstickers eggs roll - 9/10 Canada - Maple popcorn 4/10   Day Three Mickey Minnie - 7/10 Slinky dog - 6/10 Toy Story Mania - 8/10 Swirling Saucers - 3/10 Tower of Terror - 9/10 Frozen sing along - 6/10 Rocking roller coaster - 8/10 Rise of resistance - 9/10 Star Tours - 5/10 Smugglers run - 7/10   Raspberry tart - 7/10 Churro - 8/10 Sci Fi theater - 7/10 Gelato - 9/10 Day Four Rides/shows Buzz - 6/10   Day Four Buzz - 6/10 People mover - 4/10 Tiana's Bayou Adventure - 9/10 Pirates of the Caribbean- 7/10 Tron - 9.5/10 Space mountain - 7.5/10 7 dwarfs - 7.5/10 Winnie the Pooh - 4/10 Barnstormer - 4/10 Jungle cruise - 8/10 Haunted mansion - 7/10   Starlight cafe - 7.5/10 Pizza egg rolls - 8/10

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Series 18, Episode 8 of The Best and The Other One Podcast! Remember to follow our podcast on your podcasting platform of choice, and give us a 5-star rating!    Support Us On Anchor - https://podcasters.spotify.com/pod/show/best-and-the-other-one/subscribe Please Support Us On Patreon - https://bit.ly/39p1Eqt    Send a voice message in and it may end up in our podcast! - https://bit.ly/2XVwQ8G   Best's Twitter- https://bit.ly/3b5codC    Best's Email- emailforcollege3@gmail.com    Fimbley Fimbledon's Twitter- https://shorturl.at/gkmu9    Fimbley Fimbledon's Email - finnfinn3399@gmail.com Milk Media Website - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://milkmediapodcasts.wixsite.com/milkmedia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ This episode of Batoo was produced and edited by Edmund Edmunds for Milk Media™. The episode was executive-produced by Matt Hunt Copyright © 2024 Milk Media™. All rights reserved. The content, scripts, and production of the "The Best and The Other One Podcast," including but not limited to text, graphics, audio, and design elements, are the intellectual property of Milk Media™ and protected by international copyright laws. Any unauthorized reproduction, distribution, or public performance of this content, in whole or in part, without the explicit written consent of Milk Media™, is strictly prohibited. Any use of trademarks, service marks, or trade names belonging to Milk Media™ without permission is also prohibited. Listeners are granted the right to access and stream the "Best and The Other One Podcast" for personal, non-commercial use. Any other use of the content without the express written permission of Milk Media™ is strictly prohibited. For inquiries regarding the use or licensing of "Best and The Other One Podcast" content, please contact Milk Media™ at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠contact@milkmedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Thank you for respecting the intellectual property rights of Milk Media™. --- Support this podcast: https://podcasters.spotify.com/pod/show/best-and-the-other-one/support

Today we are celebrating the last day of school in New York City public schools! Karina González is a Brooklyn-based picture book author and bilingual speech-language pathologist. She joins us in-studio to discuss her latest book, Churro Stand, which celebrates the food vendors of New York and the working parents who serve their community.*This segment is guest-hosted by Tiffany Hanssen 

The one we call Commish once said something to effect of Photo Finish Live is a breeding game, racing is just the marketing for good breeding. In this interview you'll hear the details of exactly what he means. This episode was from a much earlier time in PFL so history had not yet been made by the purchase of Ovation. Solanaut Stables is very well known for having some of the biggest names and most diverse horses in the stud barn. Big names like Prime Time, Churro, Ovation and all the monster offspring coming from these lines, Its hard to run in any right turning race and not see the impact of their blood lines. This wasn't by accident either, it was a well thought out plan set in motion from the very early days of PFL. You can tell there was always long term plan and in this interview he tells John what he thinks the future of Photo Finish Live holds, was he correct in his predictions? Here is the link to The Commish's Medium articles referenced in this interview: https://medium.com/@ybthecommish If you are new and want to get started in Photo Finish Live use the link below: https://signup.photofinish.live/?referralCode=JGweb3 or use referral code JGWeb3 when signing up To connect with John and listen to his interviews live: https://x.com/JGweb3 Connect with The Commish: https://x.com/SolanautStables Be sure to follow Kraphted Media on X for news and updates on all partnered content. https://x.com/KraphtedMedia

On this edition of the baseball podcast David Brown is on hand to discuss a sticky situation with Edwin Diaz and his interesting offer (not taken up) as to what the umpires should smell. They also talk about the game at Rickwood Field, more interesting Willie Mays stats, fun stuff from the Ryne Sandberg statue unveiling, how the Cubs and Cardinals did with their long stretch of games against crap teams, and why don't teams make more big league player for big league player trades? All that, and more. --- Send in a voice message: https://podcasters.spotify.com/pod/show/desipio/message

This Week's Panel - Big Ell, KooshMoose, wildwest08 Show Discussion: It's our LIVE show (check it out on Twitch/YouTube at ANY time!) Koosh played a new Game Pass game called Hauntii. It's somehow black and white AND colorful at the same time! wildwest and Ell, still reeling from participating in the big May Gamerscore contest, talk about some of the high Gamerscore games they played! Enjoy Achievement Hunting 101! Games Mentioned: KooshMoose - Hauntii wildwest08 - Listeria Wars wildwest08 - Chur...Cake Invaders Ell - Cave Bad Ell - Blow and Fly Ell - Hatup Ell - Betomis Game Passible - Fream and Koosh return with your August Game Pass leavings predictions. Check out Game Passible to get the most gamerscore from your Game Pass subscription. (1:18:34) ----- AH101 Podcast Show Links - https://tinyurl.com/AH101Links Year of the Veiner spreadsheet - https://docs.google.com/spreadsheets/d/1VkAvMjmVmXLjRWS61eoMimaoovUz7fr7uPsD6DQPIz4/edit?usp=sharing Intro music provided by Exe the Hero. Check out his band Window of Opportunity on Facebook and YouTube

Today we hear from our partners at KSUT and KSJD about a weekend celebration of Navajo-Churro sheep weaving in southwestern Colorado. We also hear from KUER about a Utah mermaid performer who participated in the Swiss Mer-lympics last month.

Before May is allowed to leave, first it's gotta give us a break. That's why we've got a quick Fun Size episode trying the new limited edition Kit Kat Churro. Will we like it? Find out in less than 10 minutes!

Join special guest co-host Susie Hobson with Rick Rose as Mark takes off for a cruise. Susie and Rick share their thoughts on Jimmy Fallon's 10 years with the Tonight Show, dating after 50, and churro dipped ice cream cones.

Send us a Text Message.A delightfully difficult Thursday crossword by Joe DiPietro, a constructor who has a reputation for precisely those sorts of puzzles. The theme? A+. The rest of the grid? A+. The entire crossword? A++, or as we like to say it, 5 squares on the JAMCR scale.Beyond our take on today's crossword, we also have some great listener mail, so check all of that out, and, as always, let us know what you think.Show note imagery: A delicious CHURROContact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Join Erik and Tage this week as they are joined by Teresa and James as they discuss if they are a Disney optimist or pessimist, what their churro would be if they could make their own, what they are excited about with the future of Disney parks, and their favorite, least favorite, and most underrated Pixar movie is. Support the podcast by going to https://www.thehubcrawl.com/support. Question 1: Are you a Disney optimist or pessimist? Basically, what is your first reaction whenever anything new gets announced? Question 2: If you could create your own churro, what would your secret recipe be? Question 3: What are you most excited for with the future of Disney Parks? Question 4: In honor of Pixarfest, what is your favorite Pixar movie, your least favorite Pixar movie, and most underrated Pixar movie? Just one for each. No ties. Bonus Question: Best sweet treat at Disneyland? Savory?

Déjà vu, it's already time for another Oreopalooza! This week, the Queens are trying two new limited-edition flavors, Dirt Cake and Churro, along with a new addition to the Thins lineup, Tiramisu. Will they finally find an Oreo Sarah would "go for?"

Learn the history of America's most iconic concession stand! Marisa Pinson & Jon Glover from On Brand with Jon & Marisa join Michael at the Costco Food Court this week and talk all things, from how many hot dogs we could fit in our mouths to the churro that was just replaced by a cookie "Fine" Dining is now on video! Head on over to our YouTube to watch this episode! How to survive the Costco parking lot Hear the humble beginnings of Costco's Food Court as a hot dog cart in San Diego International Costcos have different regional menu items All the discontinued offerings from the food court! A Yelper is left out to dry when someone who arrived after her gets the last of the item she ordered in this week's Yelp from Strangers The full review comes next week!   Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (March's exclusive episode just released, as Michael went to Dallas to review Septemburger 2024's #2 seed Steak 'n Shake with his Dad), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Costco stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow On Brand with Jon & Marisa on Instagram @onbrandthepod   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Costco Food Court Review [Part Two]! We'll finally talk about the horrific way Jon ate his Chicken Bake, and we try the new cookie that replaced the churro. Ever work at Costco? Send your stories to finediningpodcast@gmail.com.

Today, this is what's important: Naked Grandma, Rolexes & Mark Wahlberg, gambling, pissing your pants, pop tarts, hot pockets, & more. See omnystudio.com/listener for privacy information.

Sarah Lohman is an effective narrator of her thoughtful audiobook about vanishing foods. Host Jo Reed and AudioFile's Alan Minskoff discuss how Lohman narrates with a pointed reportorial style and measured cadence that suit her text. Lohman's forays take her to the Salish Sea to work reef-caught salmon; to a Navajo reservation to help butcher the unique four-horned sheep called Churro; and to Ohio, where she learns about Buckeye chicken. She's an intrepid eater and energetic narrator. Read the full review of the audiobook on AudioFile's website. Published by Dreamscape. Find more audiobook recommendations at audiofilemagazine.com Dreamscape Publishing, an independent audiobook publisher, produces and publishes award-winning and bestselling titles, including those from Lisa Jewell, Jeneva Rose, and Annie Ernaux. For more information and to see Dreamscape's entire catalog, visit dreamscapepublishing.com. This episode is brought to you by BetterHelp. Give online therapy a try at betterhelp.com/AUDIOFILE and get on your way to being your best self. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is Friday, January 26, and we're looking at Costco vs. Sam's Club. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hawkey is back in town, while the rest of the guys do the show from Vegas! The guys recap the Vikings/Raiders game. Hawkey shares a story about a shady car rental. Ben Leber analyzes the Vikings QB situation.