Podcasts about Clover

Clover and Jass wish they were somewhere else. But they're somewhere REALLY bad instead. And STILL delivering a pizza. Looking to give us a one-time donation? Buy us a Coffee here! Want to really suck up to us? Join the Patreon! If you want to help in a free way, comment what toppings would be on your sinfully-tempting eldritch pizza. Try Not To Die is a Lore Party podcast! Produced by Lisa Condemi and Noah Perito.Music by Lisa Condemi and Noah Perito. Sound Effects: “Book Sounds” - Allsounds/Audionauti"130513-street-traffic-close-talking-horns-brake-squeals-nyc" - trp"laser-pistol-shooting" - nxrt"rifle-shots" - bananplyte"teleport" - outroelison“Time-stop” - damnsatinist“Time-slow-down” - patricklieberkind“Portal-idle” - couchhero "bamf" - themfish“vehicle-small_car_burnout_version-1” - scott_snailham"meteor shower sound design!!!" - OG Sound FX"flare-fire-into-sky-with-tail" - kyles"explosion 01" - tommccann"stonedoor-closingwithboom" - audiotorpedo"cracking-earthquake-cracking-soil-cracking-stone" - uagadugu"crashing" smmassuda"City Sewer" - Sword Coast SoundscapesAll sound effects from ⁠Freesound.org⁠, unless listed under AllSounds/Audionauti, background sound effects, Free Audio Zone, Fun With Sound, Gaming Sound FX, Live Wallpaper Master, Lord Sandwich, Michaël Ghelfi, OG Sound FX, OmarSounds, Relaxing Recordings, Royalty Free FX, Sound Effect Database, Studiomod, Sword Coast Soundscapes, or Viral Vids NL. Additional sound effects by Noah Perito

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So what brings you to this part of town? Clover and Jass try to lose an unwanted escort. Looking to give us a one-time donation? Buy us a Coffee here! Or you can find TONS of bonus content on our Patreon - this month's $10 tier episode is an Oddjobs bonus arc! Try Not To Die is a Lore Party podcast~ Produced by Lisa Condemi and Noah Perito.Music by Lisa Condemi and Noah Perito. Sound Effects: “Book Sounds” - Allsounds/Audionauti"nyc-ambience" - purpleaux"130513-street-traffic-close-talking-horns-break-squaels-nyc" - trp"vehicle-small_car_burnout_version-1" - scott_snailham"hissing-metal" - vibe_crc-24b"crashing" - smmassuda"r29-30-breaking-wooden-poles" - craigsmith"laser-pistol-shooting" - nxrt"rifle-shots" - bananplyte"bullet-ricochet" - aust-paul"glass-smash" - chewiesmissus"bamf" - themfish"stonedoor-closingwithboom" - audiotorpedo All sound effects from ⁠Freesound.org⁠, unless listed under AllSounds/Audionauti, background sound effects, Free Audio Zone, Fun With Sound, Gaming Sound FX, Live Wallpaper Master, Lord Sandwich, Michaël Ghelfi, OmarSounds, Relaxing Recordings, Royalty Free FX, Sound Effect Database, Studiomod, Sword Coast Soundscapes, or Viral Vids NL. Additional sound effects by Noah Perito.

Welcome, everyone, to episode 568! Today's guest is the incredibly talented singer, songwriter, and musician — the one and only CLOVER! Don't miss their brand new EP Atlas, available now!

This week, T.J. Bolen from Clover, SC reminds us that Moses promised long ago that another prophet would arise, one to whom all people should listen.  In Acts 3 Peter confirmed that the promised had been fulfilled in Christ.  He is the prophet like the Moses, the one to whom we should listen. Speaker: T.J. … Continue reading Jesus is the Prophet Like Moses – Deuteronomy 18:15 (7/23/25 Summer Series)

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

With a delectable pizza in the trunk, Jassifer and Clover resist giving into their greatest temptations. Such as eating the pizza. Buy us a Coffee here! Or come join our Patreon where you can give a small monthly contribution for monthly bonus content! Produced by Lisa Condemi and Noah PeritoMusic by Lisa Condemi and Noah Perito Sound Effects: “Book Sounds” - Allsounds/Audionauti"130513-street-traffic-close-talking-horns-break-squaels-nyc" - trp"s63-amg-horn-honking" - marcelweiss"Explosion" - tommccann"Battle with Monsters and Magic" - Michaël Ghelfi"portal-idle" - couchhero"bamf" - themfish"vehicle-small_car_burnout_version-1" - scott_snailham"phone-dial" - breviceps“Small Marketplace" - Sword Coast Soundscapes All sound effects from ⁠Freesound.org⁠, unless listed under AllSounds/Audionauti, background sound effects, Free Audio Zone, Fun With Sound, Gaming Sound FX, Live Wallpaper Master, Lord Sandwich, Michaël Ghelfi, OmarSounds, Relaxing Recordings, Royalty Free FX, Sound Effect Database, Studiomod, Sword Coast Soundscapes, or Viral Vids NL. Additional sound effects by Noah Perito

Kris McPeak and Annie Pruitt are back with another exciting episode of the Top Five Podcast! As part of their new 'Songs A to Z' series, they explore songs that have colors in the title. Please tune in to hear their top picks and personal stories linked to each song. Be ready for some fun music trivia and nostalgic memories. Don't forget to rate, review, and subscribe! And don't forget about that playlist!  It's right HERE. 00:00 Introduction and Greetings 00:30 Upcoming Pop Culture Plans 01:00 Songs A to Z Series Overview 01:35 Today's Theme: Songs with Colors 02:26 Chris's First Pick: Orange Crush by REM 04:39 Annie's First Pick: Blue Bayou by Linda Ronstadt 05:52 Chris's Second Pick: True Blue and Blue Kiss 07:26 Annie's Second Pick: Red-Eyed Troll by The Muffs 09:28 Chris's Third Pick: Crimson and Clover by Joan Jett 10:59 Annie's Third Pick: Tie A Yellow Ribbon by Tony Orlando and Dawn 12:57 Chris's Fourth Pick: Band of Gold by Belinda Carlisle 14:18 Annie's Fourth Pick: Goodbye Yellow Brick Road by Elton John 16:09 Chris's Fifth Pick: I Saw Red by Warrant 18:10 Annie's Honorable Mention: Back in Black by Amy Winehouse 19:21 Chris's Number One: Pink by Aerosmith 20:38 Annie's Number One: Welcome to the Black Parade by My Chemical Romance 23:28 Recap and Conclusion

Want to double your ticket average without being pushy? Get access to real-time sales training, scripts, and role-play coaching inside the Blue Collar Closer community — join today before the next live Q&A drops: https://wastenoday.pro/BCC Join the Waste No Day! Facebook group: https://wastenoday.pro/FBgroup   Laura Kelly is the co-founder of Clover and a leader in business psychology and optimal human performance. She's consulted one-on-one with billion-dollar businesses, worked with global brands like Dell and Eli Lilly, and helped hundreds of contractors achieve consistent growth through Clover's contractor education programs.   In this episode, we talked about personal development, leadership mindset, psychological safety, courageous action, limiting beliefs...

Clover is a high protein legume that whitetail deer and turkeys love to eat.  Additionally it fixes nitrogen in the soil, and when maintained it will return year after year without replanting.   It is no wonder that clover is at the top of every land manager's list when it comes to food plot plant varieties.   But there are varieties and practices that can be implemented to fine tune your approach with clover to maximize deer utilization, plant production, and economic efficiency.   Mitt unpacks much of this as we discuss clover varieties, practices, and herbicide treatments for clover.  We spend some time discussing red clovers as well.  Mitt was one of the original hosts of the Woodsman Perspective Podcast along with Brent and Chris.  He is a crop consultant, entrepreneur, and land manager.   Mitt operates a land management and consulting business, Midsouth Resource Management, and has recently  partnered with Dr. Bronson Strickland and Moriah Boggess to form Wildlife Investments, a team of professional game biologists specializing in data-driven land and wildlife management.  www.wildlifeinvestments.com www.mrmpros.com 

Rev. Mark Miller continues his series through 1 Corinthians, with today's message coming again from 1 Corinthians 13:4. In this passage, we see that we cannot love God or our neighbor and be envious. We also see how to Lord Jesus delivers us from both the guilt and power of envy and pried, enabling us truly to love.

The Combat Midwife Website Use code CLOVER for a discount. Call In Segment Powered By Gideon Optics. ********** Become A YouTube Channel Member Amazon Influencer Store Visit The CloverTac Website  

In this episode of 'Maximize Your Hunt', host Jon Teater (Whitetail Landscapes) discusses various strategies for improving hunting properties, including land management, habitat improvement, food plot strategies, and deer behavior with Perry Battin (Drury Outdoors). The conversation emphasizes the importance of nutrient management, soil health, and timber stand improvement techniques. Additionally, Perry and Jon explore the use of technology in hunting, summer preparations for the upcoming season, and the significance of safety and proper equipment. The episode concludes with thoughts on community and networking within the hunting world, as well as final preparations for a successful hunting season. Takeaways Maximizing hunting properties requires effective land management. Engaging college students can provide valuable help in the field. Food plots should be strategically designed for deer movement. Nutrient management is crucial for healthy crops. Soil health impacts the success of food plots. Timber stand improvement can be done effectively in summer. Understanding deer behavior is key to successful hunting. Technology can enhance hunting strategies and property management. Safety equipment is essential during timber management. Networking with other hunters can provide valuable insights and opportunities.   Social Links https://www.instagram.com/perrybattin_druryoutdoors/?hl=en https://www.druryoutdoors.com/ https://whitetaillandscapes.com/ https://www.facebook.com/whitetaillandscapes/ https://www.instagram.com/whitetail_landscapes/?hl=en DruryOutdoors - YouTube Get Ahead of Your Game | DeerCast Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of 'Maximize Your Hunt', host Jon Teater (Whitetail Landscapes) discusses various strategies for improving hunting properties, including land management, habitat improvement, food plot strategies, and deer behavior with Perry Battin (Drury Outdoors). The conversation emphasizes the importance of nutrient management, soil health, and timber stand improvement techniques. Additionally, Perry and Jon explore the use of technology in hunting, summer preparations for the upcoming season, and the significance of safety and proper equipment. The episode concludes with thoughts on community and networking within the hunting world, as well as final preparations for a successful hunting season.TakeawaysMaximizing hunting properties requires effective land management.Engaging college students can provide valuable help in the field.Food plots should be strategically designed for deer movement.Nutrient management is crucial for healthy crops.Soil health impacts the success of food plots.Timber stand improvement can be done effectively in summer.Understanding deer behavior is key to successful hunting.Technology can enhance hunting strategies and property management.Safety equipment is essential during timber management.Networking with other hunters can provide valuable insights and opportunities. Social Linkshttps://www.instagram.com/perrybattin_druryoutdoors/?hl=enhttps://www.druryoutdoors.com/https://whitetaillandscapes.com/https://www.facebook.com/whitetaillandscapes/https://www.instagram.com/whitetail_landscapes/?hl=enDruryOutdoors - YouTubeGet Ahead of Your Game | DeerCast

DC to release Our Worlds at War omnibuses. Clover Press releases Humble Bundle. Chris Ware designs stamps.SUBSCRIBE ON RSS, APPLE, SPOTIFY, OR THE APP OF YOUR CHOICE. FOLLOW US ON BLUESKY, INSTAGRAM, TIKTOK, AND FACEBOOK. SUPPORT OUR SHOWS ON PATREON.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Hey my wonderful sweet babies, Follow Me:Instagram- fabvictoria94Twitter- VictoriaB_94Snapchat- fabvictoria94TikTok: FabVictoria94Facebook: Victoria BishopFacebook Page- Fabulous Victoria BroadcastsPatreon: Fabulous Victoria PodcastPodcast Name- Fabulous Victoria PodcastYouTube Main Channel: Fabulous VictoriaCashApp: $fabvictoria (optional)Music from Simply Kee Simone, Dessie Style, and Kaysie Amya on YouTube.Email me for business inquiries only:bishopvictoria94@gmail.comTHIS VIDEO IS NOT SPONSORED.

Doug catches up with AG of Clover County, the up and coming group behind the rising hit “Ultraviolet” which is currently in rotation on 97.7 ACK FM. AG joins Doug live from Nantucket ahead of a private performance at the Almanack Arts Colony on Tuesday, July 8th. The two chat about the band's first impressions of the island, the creative process behind “Ultraviolet”, and what it's like performing in such a unique, intimate setting. AG also shares how Clover County came together, what's next for the group, and what listeners can expect from their live show and upcoming projects.

This week's episode is packed with insights you won't want to miss. James Shepherd kicks things off with Vlad Sadovskiy of Netevia to discuss the future of integrated payments, the evolution of Clover, and a new capital raise for Full Stack Payments through Netevia Financial. Learn more about that funding announcement here: https://fullstackpayments.com/capital-funding Vlad also shares a fun behind-the-scenes story about using the Netevia card at the Stanley Cup Finals. After the interview, James and Patti Murphy dive into a wide-ranging Today in Payments segment, exploring how stablecoins could disrupt the current card networks by running over Visa and Mastercard rails. Could this new wave of innovation reshape how we all get paid? Get the full story on the blog here: https://todayinpayments.com/blog/swipe-tap-or-token-the-changing-face-of-payments

Hey Podtimists,This week we still don't quite have a new baby in the world, but we do have video games. David checks out trains that have monsters on them and Chase cleans some cash.We also took a deeper look at the cult classic, God Hand. This was suggested to us by listener Ponk on behalf of listener Clover. Thank you both!---Timestamps:(0:00) - Intro(1:58) - The Manga Minute(4:07) - What David has been playing(4:12) - To A T(10:09) - Monster Train 2(23:30) - Mario Kart World(28:11) - What Chase has been playing(28:19) - Pokemon Scarlet + DLC(42:05) - Cash Cleaner Simulator(57:25) - Chase's Podtimistic thing of the week(59:13) - David's Podtimistic thing of the week(1:03:03) - Good Games! Featuring God Hand(1:27:27) - Outro---Games mentioned: To A TMonster Train 2Mario Kart WorldPokemon ScarletPokemon Teal MaskCash Cleaner SimulatorGod Hand

Relebogile Mabotja speaks to Geniene Preston a Travel Writer/Editor and Digital Nomad about the four leaf clover. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Chef Lynsey Comalander is bringing big flavor and local flair to the town of Clover, South Carolina. As the executive chef behind the popular food truck It's Worth It, Lynsey draws inspiration from her travels and serves up inventive dishes like tacos, paninis, and Puerto Rican-inspired specials that have her customers coming back for more. But her commitment to local food goes beyond the truck — she's a partner at Five Blossom Farm and resident chef for their events and farm-to-table dinners and is kicking off the 2025 York County Ag + Art Tour with a locally sourced dinner at the Mercantile.In today's episode, Lynsey shares how she works with farmers to source fresh ingredients, what she looks for in a farm partner, and what it really takes to create a meaningful, seasonal meal. If you're a farmer looking to get your products into local restaurants, this conversation is packed with helpful insights and real talk from a chef who believes that fresh, local food isn't just worth it — it's essential.Some of the questions we chat about:You've had such an interesting journey– from flight attendant to executive chef and food truck owner. How have your travels influenced the way you cook and the kinds of ingredients you seek out?Tell us about “It's Worth It.” What inspired the food truck, and how do you come up with your rotating menu items?What do you look for when sourcing ingredients locally? Are there specific qualities or values that matter most when working with a farm or farmer?For farmers listening who want to get their products into local restaurants, what's the best way to approach a chef like you? Cold emails? Farmers markets? A sample drop-off?You're a partner at Five Blossom Farm. How did that relationship begin, and what makes it work well?What's one thing a farmer could do that would instantly make your life easier as a chef trying to source locally?Are there any ingredients you wish you could source locally but haven't found the right farm partner for yet?You kicked off the Ag + Art Tour in York County with a farm-to-table dinner. What went into the planning of that meal — and what can guests expect from the menu?How do you balance creativity with seasonality when putting together these big, special dinners?In your opinion, what role do chefs and farmers play in reconnecting people with where their food comes from?What's your favorite locally grown ingredient to cook with right now — and how do you like to use it?Are there any local farms or producers you've recently discovered that you're excited about?What do you wish more people knew about where their food comes from — especially when they're eating at a local restaurant like yours or grabbing food from your truck?What advice would you give to farmers who want to be more involved in the local food scene — whether it's collaborating on events, supplying restaurants, or just raising awareness about what they grow?And finally—what's one thing about life as a chef  that would surprise people?Subscribe:Spotify | Apple Podcasts | YouTubeMentioned in this episode:It's Worth It Food Truck & CateringIt's Worth It Food Truck & Catering FacebookLynsey Comalander

THANKS FOR TUNING IN FOR THE LAUNCH OF #FORAGEFACTORY!!!! FORAGE FACTORY CONTAINS WINTER WHEAT, OATS, PEAS, CLOVER, BRASSICA, AND RADISH DESIGNED TO OFFER A FAST-GROWING, WEATHER-TOLERANT FOOD SOURCE PACKED WITH HIGH-QUALITY FORAGE FOR YOUR DEER AND TURKEY.Join the DOMAIN NATION! https://www.facebook.com/groups/237376515984184Be catch full episodes of Beers N Bucks check it out wherever you listen to podcasts.https://beersnbucksporcast.buzzsprout.com/Sponsored By Hop & Barrel Breweryhttps://www.facebook.com/hopandbarrelbrewingwww.domainoutdoor.com

For this latest trip around the turntable, Sam St. John (aka Americana Sam) had the great fortune of sitting down with legendary singer, songwriter and PLATINUM selling artist Tommy James.  In this chat, they discuss his long historic career with Tommy James and the Shondells and iconic hits like "Mony, Mony", "Crimson and Clover", and "I Think We're Alone Now"; songs that have been covered from other legendary artists ranging from Billy Idol, Prince, Dolly Parton, and even Tiffany. Besides regular touring, Tommy has hosted the radio show "Gettin' Together with Tommy James" on SiriusXM 60s Gold (channel 73) for eight years and counting, where he shares stories about songs and artists from the 60s and beyond including his own experiences as a hitmaker, touring, new projects and so much more. The conversation even touches on the mafia-ran Roulette Records, featured in his book "Me, The Mob, and The Music".   Go to www.tommyjames.com for a full list of tour dates, merch and upcoming info! To purchase Tommy's book  "Me, The Mob and The Music": www.officialtommyjames.myshopify.com/collections/tommy-james-autographed-autobiography To purchase vinyl and CDs: www.officialtommyjames.myshopify.com/collections/tommy-james-vinyl-cds  

Grab your joysicks and don't get (time) loopy on episode 165 of The Horror Stans Podcast! For this one we are covering this years movie adaption of the iconic horror game Until Dawn! Listen and find if the horror stans are stans of the possibly hated film, director David F. Sandbeg's (Lights Out, Shazam) execution of the popular video game, Wendigos, Witches, killer coffee water, Clover vs. Sidney vs. Sam, exploding body fatigue and justice 4 Abe?! Please give us 5 stars!@horrorstansTiktok: @horrorstanspodcast@screamsteve/@stesta621@mcavo92

Ireland is home to some very rare native plants, and one of the rarest and hardest to find of all is the Burrowing Clover. Wicklow-based naturalist and author Declan Murphy met up with Terry Flanagan on the banks of the River Vartry to find it.

James Dunne is joined this week by Teagasc grassland science researcher, Mike Egan, to discuss the correct management of grass-clover swards to ensure high levels of pasture and animal performance.   Mike also discusses the findings from the recent external assessment of Teagasc's Clover and Multi-Species Sward Research Programme. For more episodes from the Dairy Edge podcast go to the show page at:https://www.teagasc.ie/animals/dairy/the-dairy-edge-podcast/ The Dairy Edge is a co-production with LastCastMedia.com

Un año después de la misteriosa desaparición de su hermana Melanie, Clover y sus amigos se adentran en el remoto valle donde ella desapareció en busca de respuestas. Mientras exploran un centro de visitantes abandonado, son acechados por un asesino enmascarado y brutalmente asesinados uno a uno... solo para despertar y descubrir que han regresado al comienzo de la misma noche.  Atrapados en el valle, se ven obligados a revivir la pesadilla una y otra vez, pero con una amenaza diferente en cada ciclo, cada una más aterradora que la anterior. Con la esperanza desvaneciéndose, pronto se dan cuenta de que les quedan un número limitado de muertes, y que la única forma de escapar es sobrevivir hasta el amanecer. Until Dawn es una película estadounidense de terror dirigida por David F. Sandberg y escrita por Gary Dauberman y Blair Butler. Se basa en el videojuego homónimo del 2015.  La película está protagonizada por Ella Rubin, Michael Cimino y Odessa A'zion. Episodio disponible en tu plataforma de podcast favorita. PLANETA TERROR es un podcast semanal en español dedicado al cine de horror/slasher/gore.Reseñas, noticias, rankings y discusión general desde el punto de vista de alguien cuyo “goal” en la vida es mudarse a Woodsboro, vivir en Elm Street y asistir al Campamento Crystal Lake.Apple Podcasthttps://podcasts.apple.com/ca/podcast/planeta-terror-podcast/id1539867451Instagramhttps://www.instagram.com/planetaterrorpod/Xhttps://x.com/planetaterrorpd?s=21&t=jiQBxnyCEsmbvNpY8pNnmgTikTok https://www.tiktok.com/@planetaterrorpodcast?_t=8mVo66trbrJ&_r=1

Welcome to The Running Around Charlotte Podcast! Today, we've got a special guest who embodies the spirit of Charlotte's running community—Jeff Hudnall. Jeff is not only a dedicated runner and proud dad, but also a Masters athlete who recently crushed his sub-3 hour marathon goal. He's passionate about the benefits of coaching, the joys of running in the Charlotte area, and building community through the Runners of Clover club in Clover, South Carolina. Whether he's logging “junk miles” for the sheer love of running or inspiring others to pursue their own goals, Jeff's story is sure to motivate runners of all backgrounds. 

A mãe de Clover diz que não é seguro atravessar a cerca que separa o lado afro-americano da cidade do lado branco onde Annie mora. Mas as duas garotas criam uma amizade e contornam as regras dos adultos sentando-se juntas no topo da cerca. Escrito por Jacqueline Woodson, ilustrado por E.B. Lewis, e ainda não publicado no Brasil, por isso eu traduzi e adaptei especialmente pra esse episódio.  Para acompanhar a história juntamente com as ilustrações do livro, compre o livro aqui: https://amzn.to/4kloNv7 Se vc gostou, compartilhe com seus amigos e me siga nas redes sociais! ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/bookswelove_livrosqueamamos/⁠⁠⁠⁠⁠⁠⁠⁠ E fiquem ligados, porque toda sexta-feira publico uma nova história. Até mais!

Step into the Anime Time Machine and rewind to 2005—when mechas surfed the skies, tsunderes ruled the scene, and fansub culture was alive and well. We're diving into the standout series of the year like Eureka Seven, Honey and Clover, Hell Girl, and Shakugan no Shana, plus underrated gems and the trends that shaped a generation of anime fans. Grab your iPod Mini and let's go back!Check us out on our website: https://www.otakuhostclub.comChat with us between episodes on our Discord server: https://discord.gg/VZWCpsMvmRAnd follow us on Instagram: @otakuhostclub

What's it like to run a thriving boutique side by side with your partner? In this episode, Serena and Java Patterson share the inspiring story of how they transformed The Farmhouse from a local vendor space into a successful boutique rooted in community. They walk through the key moves that fueled their growth, from switching their POS system from Clover to Shopify to streamline inventory and cut fees, to using smart merchandising to create an inviting shopping experience.  Listen in to hear how they balanced tourist and local customer needs, embraced Retail Bootcamp strategies to master their financials and grow organically through social media, and more. But it's not just about business—Serena and Java also get real about what it's like to build and run a store as a couple. They talk about setting boundaries, adding humor to hectic days, and leaning on each other through the highs and lows. Whether you're dreaming of opening your own shop or looking for ways to grow with heart, this episode is packed with personal stories and practical takeaways you won't want to miss!  Resources:  Serena & Java Patterson: Instagram | Facebook | Website  Use the code BoutiqueChat for 15% off at TheFarmhouseAZ.com Join The Boutique Hub    Ashley Alderson: Instagram    The Boutique Hub: Website | Facebook | Instagram | Pinterest | TikTok | YouTube 

Making mokuhanga takes dedication. It demands energy, a sense of empowerment, and joy in the process. It's that passion that pushes you forward, to evolve and mature within the art form. On this episode of The Unfinished Print: A Mokuhanga Podcast, I speak with printmaker Andrea Starkey. Andrea is deeply passionate about mokuhanga—the way it feels, the process of creating, and how each print takes her on a personal and creative journey. We discuss how she expresses herself through mokuhanga, her themes, and her love of nature. We also explore the world of selling prints, and how to navigate being an artist in the age of AI. And as always, we dive into Andrea's tools, her paper, and how she uses them to create her beautiful work. Please follow The Unfinished Print and my own mokuhanga work on Instagram @andrezadoroznyprints or email me theunfinishedprint@gmail.com Notes: may contain a hyperlink. Simply click on the highlighted word or phrase. Artists works follow after the note if available. Pieces are mokuhanga unless otherwise noted. Dimensions are given if known. Print publishers are given if known. Andrea Starkey - website, Instagram, Etsy  Tree No. 43. -  4" x 11"  renderer - is a system, program, or process that takes data and converts it into a visual or usable format, usually for display on a screen or output in some other way. What it renders and how depends on the content. reduction printmaking - is a process in printmaking where the printmaker cuts away on a piece of wood, or linoleum. After every carving, the printmaker makes an impression with pigments, beginning with lighter colours, gradually using darker colours. William H. Mays has a fine description of reduction on his website, here.  Mike Lyon  -  is an American artist. His medium has varied throughout his career such as "square tiles," or "pixels," through to making mokuhanga, monoprinting, and machine-assisted etching, drawing and mezzotint. Mike Lyon also has a large woodblock print collection which he has curated for the public, here. More information about his work can be found, here. Mike's interview with The Unfinished Print can be found, here.  Clover - 12" x 12" (2017) Dick Blick Art Supplies - is an art supply store with various brick and mortar stores throughout the United States, as well as online. Founded in 1911 by Dick Blick in Galesburg, Illinois, BLICK, as it's more commonly known, sells various types of art supplies, much like Jerry's Artarama. More info, here. Sekishu washi - is a traditional Japanese paper from the Iwami region in Shimane Prefecture, with a history spanning around 1300 years and references dating back to the Heian period. Made primarily from mitsumata and gampi plant fibers, it is known for its strength, flexibility, smooth texture, and resistance to damage, making it ideal for printing, calligraphy, and fine stationery. The paper is still crafted using traditional methods such as nagashizuki and tamezuki, which involve screens made of bamboo or Japanese nutmeg and the use of aibika as a natural binder. These time-honored techniques and materials have contributed to the recognition and preservation of Sekishu washi as a significant cultural craft. More information regarding Sekishu washi can be found at Kokei Japan, here.  Akua - are water-based pigments used in intaglio, mokuhanga, and monotype.  stair treads - are the horizontal parts of a staircase that you step on as you go up or down. They are the flat surfaces where your feet land. They can also be used in different art forms such as sculpture, prints, and architectural artistic practices.  kitakata - is a high-quality Japanese washi paper traditionally made in Fukushima Prefecture, using Philippine gampi fibers and sulphite pulp. The gampi provides a natural sheen, smooth texture, and resistance to moisture and insects, while the sulphite pulp adds strength and consistency. Known for its warm tone and moderate absorbency, Kitakata is ideal for bookbinding, mokuhanga, and other types of printmaking. Its surface holds fine details well, making it a favorite among artists for both traditional and contemporary work. sepia - is a reddish brown colour. Can be found in various pigments.  Baren Forum - is one of the oldest continuous online communities dedicated to mokuhanga. It serves artists, scholars, and enthusiasts who engage with the medium through both practical and academic approaches. The forum is especially known for its print exchanges, where practitioners share their work based on a shared theme, size, or topic. More information about the Baren Forum and its activities can be found, here.  Woodblock Dreams - was a mokuhanga block started in 2005 by Annie Bissett, a mokuhanga printmaker based in the United States. Annie's new blog can be found, here. Annie's interview with The Unfinished Print can be found, here.  Saitō Kiyoshi (1907-1997) - was a Japanese woodblock printmaker and artist who worked in the sōsaku hanga style of mokuhanga. HIs fame outside of Japan was fairly comprehensive with his peak fame being in the 1950's and 1960's. For a comprehensive book on his life and times, Saitō Kiyoshi: Graphic Awakening published by The John & Mable Ringling Museum is an excellent source. Can be found, here. Lecture by Dr. Paget about Saitō can be found, here. My interview with Professor Paget can be found, here.  Village of Miho - 16.81" × 11.69" (1960) Yoshida Hiroshi (1876-1950) - a watercolorist, oil painter, and woodblock printmaker. Is associated with the resurgence of the woodblock print in Japan, and in the West. It was his early relationship with Watanabe Shōzaburō, having his first seven prints printed by the Shōzaburō atelier. This experience made Hiroshi believe that he could hire his own carvers and printers and produce woodblock prints, which he did in 1925.  Seta Bridge - 10.83" × 15.59" (1933) Tsukioka Yoshitoshi (1839–1892) was a renowned Japanese woodblock printmaker and one of the last great masters of the ukiyo-e tradition. He is best known for his dramatic and emotionally intense imagery, particularly in series like One Hundred Aspects of the Moon and Thirty-Six Ghosts. Working during a time of cultural upheaval in the Meiji period, Yoshitoshi blended traditional techniques with modern themes, Yoshitoshi is famous as a print designer for his expressive linework, rich colour, and innovations in print design during this period of Japanese history. Unknown reprint - Date unknown Echizen - is a region in Fukui Prefecture, Japan, known for its long history of papermaking. The area is home to many paper artisans. One notable figure is Iwano Ichibei. He is a Living National Treasure in papermaking and the ninth generation of his family still making paper today. More information can be found here.in English, and here in Japanese.  monotype print - is a unique print created from an image painted or drawn on a smooth surface, such as glass or metal, and then transferred to paper. Unlike most printmaking methods, where multiple copies of the same image can be produced, a monotype typically has a single, one-of-a-kind image. It's called a "mono" type because it is not part of an edition like traditional prints (e.g., lithographs, etchings), where you can make multiple copies.  Okawara washi - is a traditional Japanese paper made in Japan and sold by Awagami Paper. It is typically composed of an even blend of Japanese kozo and Manila hemp, though some versions may also include wood pulp. The paper is known for its strength, flexibility, and subtle texture, making it suitable for printmaking and other fine art applications. While weights may vary, Okawara usually ranges between 50 and 75 gsm. Dropshipping - is a business model where a seller doesn't keep products in stock, but instead sells products that are shipped directly from a third-party supplier, like a wholesaler or manufacturer, to the customer. Narcissus no. 4 - 6" x 8"  © Popular Wheat Productions Opening and closing musical credit - background noise from Madison Square Park in New York City.  logo designed and produced by Douglas Batchelor and André Zadorozny  Disclaimer: Please do not reproduce or use anything from this podcast without shooting me an email and getting my express written or verbal consent. I'm friendly :)  Слава Українi If you find any issue with something in the show notes please let me know. ***The opinions expressed by guests in The Unfinished Print podcast are not necessarily those of André Zadorozny and of Popular Wheat Productions.***

Today, I am joined by The Tactical Redneck to discuss updates from the Holler Homestead: Wild edible harvests, the Homesteader Grocery Store, water austerity measures and so much more. Featured Event: June 8, 2025, 1pm-4pm - Tomato Wall Hydro Build. RSVP LivingFreeinTennessee.com Sponsor 1: TheWealthsteadingPodcast.com Sponsor 2: AgoristTaxAdvice.com Water austerity measures Sea showers vs dishes... all the showers Free wood chips for cleanup work Homesteader grocery store conversations  Black raspberries ripe Clover gets stuck in the fence Tomato demo Rabbit day Bed 4 is ready to plant Rain all the time and spring/summer 2010 Trellis? Preparing the Toyota Cabin hydro re-set up Holler Neighbor Dinners, KH Family in Town Char chat Kerry's event Fire ant battle What were you chipping away at last night? Basecamp spring Edible harvest: lemon balm, chamomile, red Clover, yarrow, comfrey, chocolate mint, last rose harvest Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift! Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

This month, Little Kids, Big Hearts has focused on the power of music ... and we're excited to wrap up the month with a special interview with the person BEHIND the music on our podcast: Our audio engineer and sound designer, Ryan Marth. Host Todd Loyd joins Ryan and one of his kids (Clover, 8) for an interview about the power of music and sound design to help people understand how someone is feeling, even without words. You'll discover... 

How Forrest Bonin Manages Terry Drury's Farm for Giant Deer | 100% Wild Podcast Ep. 428 Join hosts Matt, Tim, and guest Forrest Bonin as they discuss the transition from turkey to deer season on the 100% Wild podcast, powered by Deer Cast and First Form Energy. The crew reflects on turkey season challenges, including stormy weather and managing hunting blinds through tornadoes. They share camp stories, explain how to revitalize clover plots overtaken by weeds, and outline strategies for targeting mature deer with trail cameras and hot-wired food plots. They also cover the new Live View feature on the Revolver Pro camera, discuss the impact of an early spring on the upcoming deer season, and react to a Field & Stream article about a flesh-eating screw worm threatening big game herds. Tune in for tips to prepare your farm for fall. Topics Covered: Reflections on turkey season hunting, including evening hunts and humorous failed attempts Deer season planning, targeting mature deer, and farm setup adjustments Impact of an early spring green-up on the upcoming deer season Discussion on AI-generated content, including baby AI videos and social media reels Hunting camp stories, long-term hunter relationships, and drinking preferences Strategies for clover plot maintenance to control weeds and grasses Introduction of the Revolver Pro camera's Live View feature and its applications Reaction to a Field & Stream article about a flesh-eating screw worm threat Miscellaneous outdoor stories, including helicopter shed hunting and bow fishing Late-season planting strategies and podcast updates with listener feedback Timestamps: 0:00 - Intro and Welcome 0:55 - Turkey season challenges and sponsor mentions 3:38 - Turkey season hunting experiences and anecdotes 5:55 - Transition to deer season planning and strategies 12:03 - Impact of early spring on deer season 16:40 - AI technology and social media content 19:39 - Hunting camp stories and dynamics 27:13 - Clover plot maintenance strategies 34:03 - Revolver Pro Live View feature 39:36 - Flesh-eating screw worm threat discussion 43:53 - Miscellaneous hunting and outdoor stories 50:25 - Late-season planting and podcast updates Join the Rack Pack Facebook Group : https://www.facebook.com/share/g/n73gskJT7BfB2Ngc/ Get ahead of your Game with DeerCast available on iOS and Android devices App Store: https://itunes.apple.com/us/app/deercast/id1425879996 Play Store: https://play.google.com/store/apps/details?id=com.druryoutdoors.deercast.app Don't forget to stock up for your next hunt! 1st Phorm has you covered! Protein Sticks: https://1stphorm.com/products/protein-sticks-15ct?a_aid=DruryOutdoors Level-1 Bars: https://1stphorm.com/products/level-1-bar-15ct?a_aid=DruryOutdoors Energy Drinks: https://1stphorm.com/products/1st-phorm-energy?a_aid=DruryOutdoors Hydration Sticks: https://1stphorm.com/products/hydration-sticks?a_aid=DruryOutdoors Send us a voice message on Speakpipe! https://www.speakpipe.com/100PercentWild?fbclid=IwY2xjawHG5cpleHRuA2FlbQIxMAABHS-OqetdhlMV6LGrV5KfUBO7fjYcduyut_LzgxrQnEgBbe_vPXGCMgF1Sw_aem_ZmFrZWR1bW15MTZieXRlcw For exciting updates on what's happening on the field and off, follow us on social Facebook: http://www.facebook.com/OfficialDruryOutdoors Instagram: @DruryOutdoors Twitter: @DruryOutdoors Be sure to check out http://www.druryoutdoors.com for more information, hunts, and more! Music provided by Epidemic Sound http://player.epidemicsound.com/

Hier geht's zur Warteliste für das Kinderdepot.  Hier erfahrt ihr, wie ihr euch die 25 € Prämie sichern könnt. BYD startet Preiskampf. Thyssenkrupp startet Holding. Fincantieri startet Unterwasser-Boom. Trump startet später. US-ETFs starten durch. Der Job bei Volvo endet für 3.000. Trump will 3 Milliarden für Kryptos. Fiserv (WKN: 881793) ist mehr Wert als PayPal. Clover ist Schuld. Das Aldi der Mexikaner = Tiendas 3B (WKN: A402VB). Diesen Podcast vom 27.05.2025, 3:00 Uhr stellt dir die Podstars GmbH (Noah Leidinger) zur Verfügung.

This episode, recorded live at the Becker's 3rd Annual Spring Payer Issues Roundtable, features Peter Kuipers, CFO of Clover Health. Peter shares how Clover's technology-first approach is enabling earlier chronic disease diagnosis, improving care quality, and driving down costs—while expanding access through a premium-free PPO model and partnerships with other payers.

Join the Nerd Initiative Bullpen as they welcome back MICHAEL SCHWARTZ to talk about the new Kickstarter campaign involving his hit series: ARMORED (CLOVER PRESS)! ARMORED Kickstarter campaign: https://www.kickstarter.com/projects/cloverpress/armored-vol-1-graphic-novel-by-schwartz-and-hernandez Follow Michael at: https://x.com/TheMikeSchwartz Follow Ken at: https://linktr.ee/odphpodcast Follow Rich at: https://3fnpodcast.com/ Follow Tom at: https://linktr.ee/offthecufftom Find Your LCS: https://www.comicshoplocator.com/ For your NCBD reviews destination: https://nerdinitiative.com/comic-books/ Last but not least: https://nerdinitiative.com

This podcast is brought to you by Outcomes Rocket, your exclusive healthcare marketing agency. Learn how to accelerate your growth by going to outcomesrocket.com What if the key to transforming healthcare isn't just technology, but bringing compassionate, personalized care back into the home? In this episode, Dr. Jessica Son, Chief Medical Officer of Clover Care Services at Clover Health, shared her journey from primary care physician to healthcare executive, driven by a desire to fix systemic gaps she observed while doing house-call medicine. At Clover Health, a next-generation Medicare Advantage company, she leads value-based care initiatives that combine technology with human-centered delivery. Their AI-powered Clover Assistant equips physicians with real-time insights to improve outcomes and reduce care gaps, while an in-home clinical team ensures patients receive personalized and coordinated support. Dr. Son emphasized the urgency of proactive, compassionate care amid a strained healthcare system and a growing elderly population. She welcomes partnerships with organizations and providers who share Clover's mission to improve lives through holistic, home-based care. Tune in for a powerful conversation on how Clover Health is blending technology, human connection, and home-based support to improve outcomes for those who need it most! Resources: Connect with and follow Dr. Jessica Son on LinkedIn. Follow Clover Health on LinkedIn and explore their website.

In this episode of Chasing Giants, hosts Terry Peer and Don Higgins dive into their spring strategies for food plots and deer habitat management. They cover the challenges of balancing agriculture with wildlife, including crop damage and evolving deer patterns. The conversation also tackles Illinois' political landscape surrounding deer regulations—and why reform is needed for farmers, hunters, and conservationists alike. Additional topics include: Managing clover plots and habitat shrubs Innovations in hunting blind setups Ethical land stewardship Faith, integrity, and their role in outdoor life Industry-wide issues in modern hunting Whether you're a seasoned hunter, land manager, or conservation enthusiast, this episode offers valuable insights rooted in experience and passion. Our sponsors for Chasing Giants TV include: - Asio Camo Gear - www.asiogear.com - Midwest Land Group - www.midwestlandgroup.com - Victory Auto Group - www.victorykc.com - 360 Hunting Blinds - www.360huntingblinds.com - Real World Wildlife Products - www.realworldwildlifeproducts.com - Mathews Archery - www.mathewsinc.com - Gingerich Tree Farms - www.gingerichtreefarm.com - Brenton USA - www.brentonusa.com - Vortex Optics - www.vortexoptics.com Any reproduction of this content without the written permission of Chasing Giants TV LLC is strictly prohibited.

Welcome to the Horror Project Podcast. Join hosts Laura and Phil as they review Until Dawn (2025).A year after her sister went missing, Clover and her pals venture into the secluded valley where she disappeared, hoping to uncover some clues. We chat about movies inspired by video games, the enigma of Glore Valley, and the strange yet fascinating creatures that attack our survivors.Thank you for listening!Email - Horrorprojectpodcast@hotmail.com  X (Formerly Twitter) - @TheHorrorProje1Instagram - horrorprojectpodcastTikTok - @horrorprojectpodcastSay Hi - Send The Horror Project a Message!

In a first, researchers have shown that adding more “qubits” to a quantum computer can make it more resilient. It's an essential step on the long road to practical applications. Read more at QuantaMagazine.org. Music is “Clover 3” by Vibe Mountain.

Are you hearing the call? In this special episode of A Psychic's Story, Nichole welcomes back soul guide and spiritual teacher Bryana Clover to share exciting updates about their collaboration in the spiritual pilgrimage and retreat to Egypt, happening September 1 to 14, 2025.Together, Nichole and Bry discuss the latest discoveries surrounding Egypt's mysteries – including reports of a possible underground city beneath the Giza Pyramids – and reflect on the ancient, sacred wisdom still reverberating through the land today.They share personal stories of their own powerful, life-changing experiences in Egypt and reveal how this upcoming journey is far more than just a tourist trip – it's a transformational soul awakening.This episode covers:Fascinating new findings about the Great Pyramids and Sphinx.Mysterious phenomena captured at Sekhmet's chapel.Why Egypt's energy feels like a homecoming for many.Personal spiritual experiences in Egypt's sacred sites.Full details about the September 2025 pilgrimage and what makes it so unique.How you can join this once-in-a-lifetime spiritual adventure. Important information about the trip:Application Deadline: June 1, 2025.Early Bird Price: $8,888 (payment plans available).After June 1: Price increases and payment plans will not be available.Special Bonus: Early applicants will receive a 1:1 session with Nichole and Bryana in Egypt!This journey is for you if you feel the pull of ancient lands, sacred connections, and a deeper awakening to your true self.Ready to answer the call? Learn more and apply to the Egypt Pilgrimage via Bry's website or on apsychicsstory.com. Follow on Instagram at @apsychicsstory and @bryanaclover.Thanks to listeners, A Psychic's Story is a top 0.5% global, #3 spiritual and #2 and #7 psychic podcast. If you enjoyed this episode, please consider leaving a review wherever you get your podcasts or even sharing it with someone who would benefit from hearing it. Your support like this helps A Psychic's Story continue to create meaningful content. A Psychic's Story wouldn't be possible without your support so THANK YOU for listening. If you'd like to further support the podcast, please:SUBSCRIBE in your favorite podcast playerFOLLOW @apsychicsstory on InstagramBOOK a session with NicholeSIGN-UP to receive emails, news, alerts and more from A Psychic's StoryBECOME a Psychic Club member on Patreon to access additional contentThis podcast is intended to inspire you on your personal journey toward inner peace. The podcast host, co-hosts or guests are not psychologists or medical doctors and do not offer any professional health or medical advice. If you are suffering from any psychological or medical conditions, please seek help from a qualified health professional.Support the show

Synopsis Until Dawn follows Clover and her group of friends as they travel the country following her missing sister Melanie's trail. After meeting a kind old man at a gas station who points them in the right direction, the crew finds themselves waiting out a rainstorm in a spooky abandoned motel. Clover is desperate to find her sister, and clues within the building lead her to think that Melanie was here. All seems to be going according to plan until disaster strikes and our young hip protagonists are plunged into a life-or-death fight with a masked maniac Michael Myers wanna be. Review of Until Dawn I did not know that this was a movie adapting a video game until the movie started with the PlayStation Logo. Having not seen the trailer and bringing zero experience playing Until Dawn into my viewing experience, I think I was set up perfectly. The premise of the movie, which I'm going to spoil now so if you don't want to know skip this part but I assume it gives this away in the trailer and game, is that people who enter the motel are stuck in some sort of hellish time warp, causing them to relive their deaths over and over. The movie did a great job of setting up the characters in the beginning and I was starting to feel very invested in their relationships when suddenly every character except for Clover was killed within 5 minutes. I was baffled and about ready to give this movie a very low score for undermining its own character development, when suddenly I was introduced to the time warp aspect and it all finally made sense. Its a really fun idea, and it has the built-in advantage of being able to pack in lots of fun and gory death scenes without losing its main cast or requiring a ridiculous amount of characters. I felt that the acting was pretty good, the story was far more filled out than most video game movies are, and the themes that emerged towards the end were satisfying. The movie suffers from some of the same things other video game movies like Silent Hill suffer from, such as needing to introduce all of the iconic bad guys without having the time to tell the audience who or what they are. Who is this masked killer? Don't worry about it. He's just evil. Who is this witch? Don't think too hard. She's just one of the bad guys. I enjoyed this movie quite a lot more than I expected to, but it is still far from a perfect film. Score 8/10

The average American family spends over $24,000 a year on healthcare, and costs continue to rise faster than inflation. Why can't we create a healthcare system that delivers more value for less money?In this conversation with Ann Somers Hogg, Director of Healthcare Research at the Clayton Christensen Institute, we explore the concept of "Zero Inflation Healthcare" and uncover why traditional health insurance models continue to drive costs up. Ann breaks down why many InsureTech startups initially struggled to disrupt incumbents and how a new approach to business model innovation could finally tame runaway healthcare costs.We cover:

Levi Lusko is the founder and lead pastor of Fresh Life Church located in Montana, Idaho, Oregon, and Utah. He is the bestselling author of Through the Eyes of a Lion, Swipe Right, I Declare War, The Last Supper on the Moon, and Roar Like a Lion, the 2022 ECPA Christian Book Award winner for young people's literature. Levi also travels the world speaking about Jesus. He and his wife, Jennie, have one son, Lennox, and four daughters: Alivia, Daisy, Clover, and Lenya, who is in heaven. Levi's latest book is Blessed Are The Spiraling: How the Chaotic Search for Significance Can Lead to Joy through Life's Shifting Seasons Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's episode is another live coaching call with a guest from the show, similar to yourself, named Blake Clover who wants to take his business to the next level. I can't wait for you to hear! If you'd ever want to join me on Passion With Purpose and ask questions yourself scroll down to the link that says "submit your question to ask Nate on the show". We'd love to have YOU on the show! But for now, let's get into it with Blake...Submit your question to ask Nate on the show!!

Today you’ll hear maybe the first time that WE got more FRUSTRATED with our Phone Tap victim than he was with us!See omnystudio.com/listener for privacy information.

Today you’ll hear maybe the first time that WE got more FRUSTRATED with our Phone Tap victim than he was with us!See omnystudio.com/listener for privacy information.