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- Kyle Madson, The Insiders, Candlestick Chronicles & NinersWire - Eddie Gonzalez, Playback - Ken Rudolph, News Anchor
Text us thoughts, questions, or topic suggestions.Beverage Digest Editor & Publisher Duane Stanford and industry expert & regular podcast contributor John Sicher discuss the avalanche of news from the past few weeks – from PepsiCo's and Keurig Dr Pepper's strategic shifts to Coca-Cola's potential sale of Costa Coffee. This episode unpacks the strategies at play that could create new focus within the U.S. beverage industry. Discover how these industry giants are navigating market changes and what it means for the future of beverages.
Coke-a-cola friendship bottles… Oz at the Sphere making some cash… Amazon... www.jasecase.com Mining merger makes it Big Mine… Treasure Hunt in Canada… Email: ChewingTheFat@theblaze.com 24th Anniversary of 9/11/2001… www.blazetv.com/jeffy $20 off annual plan right now ( limited time ) Headlines / RaceTrac buys Potbelly / Vimeo acquired by Bending Spoons / Chipotle opening in S Korea and Singapore… King Charles meets with Prince Harry in private… Australian posion lady sentenced to 33 years… D4vd has car found with dead body in it… Dallas Beheading… Jalen Carter fined for spitting on Dak… WNBA season ending tonight… RIP Charlie Kirk… Letter from my daughter… Learn more about your ad choices. Visit megaphone.fm/adchoices
Prepare yourself for a dose of nightmare fuel as we dive into dark dreams you can't shut out. This week we're sharing a collection of terrifying true stories centered around nightmares, sleep, and the strange things that happen in the quiet hours of the night. From being stuck in an endless dream loop, to hearing voices that shouldn't be there, to unsettling family experiences that can't be explained—these are the kinds of stories that make you question whether sleep is really a place of rest. If you're a fan of true scary stories, sleep paralysis encounters, or nightmare-fueled tales that stick with you long after they're over, this episode has you covered. Every story brings a different angle on the fear that creeps in at night, and by the end you might think twice before turning off the lights. Be sure to stay til the end for a very important, and albeit quite sad, announcement regarding the future of the show. Thanks for all you do. TIME STAMPS: 0:00 - It Is What It Is 1:02 - Intro 4:02 - Buy Merch / Sticker Packs 5:59 - STORY: The Nightmare Loop 8:23 - Have You Ever Had a Looping Nightmare? 11:03 - Dream/Nightmare Journal For The Merch Store 13:23 - STORY: My Grandma, The Devil 13:46 - Apparently Not, Christian, Because it Was An After Dark Episode… 15:43 - CHRISTIAN IS WRONG: SUNDOWNERS IS CORRECT, THANK YOU VERY MUCH… 16:53 - Christian Is Thinking of "Sundown Town" not Sundowners 18:03 - Outlander: Non-Stop G*y B*tts*x & R*pe 20:03 - This Is Rage Bait, Chill Out.. 21:44 - STORY: Crucifix on the Doorknob 25:13 - Did You Know: Chris Doesn't Believe in Ghosts or Demons 26:23 - Jus' Blabbing TBH 27:23 - More of Christian's Rage Bait 28:33 - STORY: Coming to Get You 29:23 - More of Christian's Rage Bait 30:23 - Nvm, Guess Demons Are Just Messengers. Thank Goodness! 30:53 - UhOh ThEy'Re TaLkInG aBoUt ThE bIbLe AgAiN!?!?! (stfu.) 34:23 - Everyone Start Praying For Christian 36:03 - STORY: Lifelong Premonitions 38:23 - Anyone Got Recurring Premonition Dreams? 40:23 - Oopsie Slipped Back Into Demon Rants Again 45:43 - STORY: The Girl In The Window 50:53 - STORY(ISH): Visions In The Form of Dreams (Trigger Warning) 55:28 - Christian Gave Samuel L. Jackson a Coke. 56:03 - Depressing Ending, Apologies. 60:03 - Samuel L. Jackson Kind of Owes Us a Favor If You Stop and Think About It… 62:31 - (Translation: Spend Time Relaxing & Hanging Out With My Family) 64:39 - Outro 68:13 - wut? _____________________________________________ +PRODUCERS: Eric Long, Daniel Heng, Anthony M, Marlene Olmos +BECOME A PRODUCER: http://bit.ly/3WZ3xTg +BUY A $9 SHOUT-OUT: https://holler.baby/thefreakydeaky The Twilight Zone meets Mystery Science Theatre 3000 meets an uncomfortable Thanksgiving dinner conversation with your in-laws. TFD is a weekly paranormal comedy podcast featuring real ghost stories, Cryptid lore discussions, and true paranormal experiences hosted by believer/skeptic in-laws. Recorded in an undisclosed location somewhere in the beautiful woods of Wasilla, Alaska. +SUBMIT YOUR (TRUE) STORY: —Email: thegang@thefreakydeaky.com —Voicemail: 801-997-0051 +WEBSITE & MERCH: —Website: www.thefreakydeaky.com —Merch: www.thefreakydeaky.com/store +JOIN THE DISCUSSION: —TFD Facebook Group: https://tinyurl.com/tfdfb —Instagram: https://bit.ly/2HOdleo —Facebook: https://bit.ly/3ebSde6
This week we're heading back to the 1970s with Spike Lee's powerful and provocative 2018 film, BlacKkKlansman! We'll talk about the unbelievable true story of Ron Stallworth, the first African-American detective in the Colorado Springs Police Department, and his daring mission to infiltrate the local chapter of the Ku Klux Klan. We'll discuss the film's sharp wit, its chilling relevance, and the incredible performances by John David Washington and Adam Driver.And to help us navigate this tense and timely film, we're mixing up a classic and deceptively simple cocktail: the Rum and Coke. This iconic two-ingredient drink is a perfect match for a film that tackles a two-faced reality. So grab your highball glasses, cue up the soundtrack, and get ready to raise a glass to BlacKkKlansman!Merch ShopPatreonInstagramBlueskyFacebookhttps://www.drinkthemovies.comYouTubeDiscord*Please Drink Responsibly*
Want to know what NOT to do on a date? Dating coach and bestselling author Connell Barrett shares five cringe-worthy dating disasters. From the investment banker whose cocaine dealer made a surprise appearance, to Connell's double-decker bus ride straight to the Friend Zone, these cautionary tales will help you avoid becoming her next dating nightmare.Highlights—Err, Lowlights?—of this Episode:05:34: MURDER, SHE WATCHED: Maybe Don't Show Her Your Student Film Where You “Kill” Someone12:03: BUS RIDE TO THE FRIEND ZONE: Why Grand Gestures Just Don't Work20:54: AREOLA GRANDE: Because There's No Good Time to Ask Her Nipple Size25:50: FIRST DATE, LAST RITES: “Here Are Pics from My Grandma's Funeral. So How About a Second Date?”31:25: COKE-BLOCKED! Meet the Banker Who Brought His Coke Dealer as a Plus-OneBOOK A FREE CONSULTATION WITH CONNELL TO LEARN ABOUT 1-ON-1 COACHING:http://www.DatingTransformation.comEMAIL CONNELL FOR A FREE COPY OF HIS BESTSELLING BOOK, “DATING SUCKS BUT YOU DON'T”: Connell@datingtransformation.com
Send us a textEvery HR professional knows there's a stark difference between what appears in the employee handbook and the wild, messy reality of managing workplace behavior. In this jaw-dropping episode, we dive into what might be the most bizarre workplace investigation we've ever covered—one that begins with rumors of cocaine use and strange "sounds of pleasure" coming from the women's restroom.Our special guest Bill shares his firsthand account of unraveling this workplace mystery, which takes a sharp turn when a clueless manager decides to directly question female employees about masturbating in the bathroom. The investigation ultimately reveals one employee responsible for both the drug use and inappropriate behavior, culminating in a confrontation that perfectly demonstrates why HR professionals need nerves of steel and impeccable judgment.But the workplace madness doesn't stop there. We explore the dangerous trend of employees documenting confidential work procedures on social media, including a store manager who essentially created a security breach tutorial by filming herself accessing safes, handling cash, and showing security credentials—all before being caught napping on her own recording.We also tackle the frustrating phenomenon of "job tourists"—candidates who collect positions like souvenirs without developing real expertise, leaving hiring managers struggling to find qualified talent amid inflated resumes. This leads to a spirited debate about resume gaps and whether employers have the right to question candidates about periods of unemployment.Throughout it all, we embrace our "four walls rule"—creating a safe space where HR professionals can vent about the absurdity of workplace situations without judgment. Because sometimes, you just need to laugh at the unbelievable scenarios that land on your desk when you work in human resources.Have your own wild HR story to share? We'd love to hear from you and possibly feature your experience on an upcoming episode. After all, in the world of HR, truth is always stranger than fiction.Support the showWe want to hear from you.Text us or leave a voicemail (252) 564-9899email: feedback@jadedhr.comWant to:* Share a dumb employee question* Share a crazy story* Ask us a question* Share a best practice * Give us feedback Our Link Tree below has links to our social media sites, Patreon, Apple podcasts, Spotify & more.Please leave a review on your favorite podcast player and interact with us online!Linktree - https://linktr.ee/jadedhrFollow Cee Cee on IG - BoozyHR @ https://www.instagram.com/boozy_hr/
Dale Earnhardt Jr welcomes in NASCAR Cup Series winner David Reutimann to discuss his upbringing, hard hits behind the wheel, and life after NASCAR. After stepping away from NASCAR racing in 2014, Dale Jr. and David review his cold-turkey departure from the sport and the hardships of not being able to walk away on his own terms. He also details memorable moments from behind the wheel, which included a controversial Coke 600 win, getting physically ill before qualifying, MWR's Daytona rocket fuel cheating scandal, and the vicious crashes he's endured over the years. The fans requested this one, and it's one you won't want to miss. And for more content check out our YouTube page: https://www.youtube.com/@DirtyMoMediaDirty Mo Media is launching a new e-commerce merch line! They've got some awesome Dale Jr. Download merch on the site. Visit shop.dirtymomedia.com to check out all the new stuffFanDuel: Must be 21+ and present in select states (for Kansas, in affiliation with Kansas Star Casino) or 18+ and present in D.C. First online real money wager only. $5 first deposit required. Bonus issued as nonwithdrawable bonus bets which expire 7 days after receipt. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG. Call 1-888-789-7777 or visit ccpg.org/chat in Connecticut, or visit mdgamblinghelp.org in Maryland. Hope is here. Visit GamblingHelpLineMA.org or call (800) 327-5050 for 24/7 support in Massachusetts or call 1-877-8HOPE-NY or text HOPENY in New York.
Fall is here, which means back to school, football season, crisp apples, and the world's biggest blend of tech conference and music festival: Dreamforce. Now in its 22nd year, Dreamforce 2025 returns to San Francisco on October 16–18, featuring headline speakers like the CEOs of Google and Starbucks, plus musical guests Metallica and Benson Boone.In this week's episode, Jim welcomes Ariel Kelman, President and Chief Marketing Officer of Salesforce, to talk about the power of Dreamforce, what it's like working under visionary founders like Marc Benioff and Jeff Bezos, and why rethinking organizational design with agentic AI at the core is critical for the future. With Salesforce leading the charge in cloud-based CRM and now AI innovation, Ariel shares his unique journey—from his early days at Salesforce, to Amazon Web Services, to Oracle, and back again—offering lessons in marketing leadership at scale.---This week's episode is brought to you by Deloitte.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Beat Migs! And we go to our segment WHATS IN THE BAG Featuring Peanuts and Coke!
Pepsi ou Coke, le débat est lancé. Une arrestation contre un homme accusé d’avoir piqué des festivaliers avec une seringue. Debout les caves Une conséquence insoupçonnée de l’interdiction des cellulaires dans les écoles. La Zone à Marcoux - Le nom des nouvelles stations de Montréal fait réagir Étienne. La Roulette - Martin est tombé à vélo et il ne s’est pas manqué. La Minute à Martin - Les 40 ans d’une idole de toutes les générations: Mario Bros ! Steve Veilleux, chanteur du groupe Kaïn, nous parle de la séparation du groupe. Les prénoms qui sont parfois handicapants. La Guerre des Crampes Danick en échappée: Dan pense que la fatigue est son principal enjeu de vie. Dans ta face Cloutier L’Instant incroyable: L’histoire vraie du chien qui poussait des enfants dans la Seine. Sortie du iPhone 17 - Es-tu team nouveauté OU team “Je garde mes affaires”? Voir https://www.cogecomedia.com/vie-privee pour notre politique de vie privée
Not of all wine news is about a drop in sales or activity...wine tourism is up. On Wine Talks I regularly discuss the idea that wine is headed back in time to the days where the experience of wine is driving the interest in wine. Winery tastings, wine pairing dinners, day long wine excursions and more are peaking the interest in not only wine enthusiasts but wine novices the same. One destination that is working hard at luring wine travel is Armenia. I have keen interest in understanding the value of and the current climate of wine tourism in my country of heritage. Lilit Gregoryan is on the forefront of the movement and we had a chance to catch up and discuss the current state of Armenian wine travel. I have to tell you, sitting down (virtually, in this case) with Lilit Grigoryan for this episode of Wine Talks was one of those conversations that leaves you thinking long after you hit “stop recording.” Now, I'll let you in on a little behind-the-scenes secret: this was our third crack at getting the tech to play nice for a clear connection between sunny Southern California and Yerevan, Armenia. You could say we worked up a thirst before we even started talking wine. Right from the get-go, Lilit came in with the big picture view—“Winemaking and wine are rooted as a nation in our DNA.” That statement stuck with me. For all the talk we have about terroir, varietals, and fancy cellaring techniques, sometimes you need a reminder that, in places like Armenia, wine's not just a beverage or even an export—it's part of the cultural bedrock. She made the bold and very true point: Armenia isn't just learning from Europe; it's reminding Europe, and the world, where winemaking really started. What really fascinated me was her work in building up the Council of Enotourism. Now, enotourism anywhere is having its moment, and Armenia is no exception. I'll admit, I ended up tumbling down memory lane—remembering road trips that started off about something else (the Monaco Grand Prix, in my case) and somehow veered, as everything in my life seems to, straight into wine country. The magic of enotourism, Lilit pointed out, is that it's about more than tasting rooms. It's about connecting public, private, and even academic stakeholders—guides, wineries, archeologists, whole communities—to put Armenia back on the wine map. There's a humility that runs deep in Armenian winemakers, which, as Lilit mentioned, maybe ought to be set aside for a bit of healthy self-promotion. Why not, when you have 6,100-year-old wine caves that literally rewrite the history of viticulture? This is a nation where, she told me, even the rituals carved into fourth- and sixth-century churches tell the story of wine's place in life and faith. “We are the shoulders that the Old World stands on.” I scribbled that down—it's one for the ages. We got into some wine geek talk (couldn't resist)—about amphora and the ancient methods now making a comeback from Bordeaux to California. Funny thing, the rest of the world calls it trendy; for Armenians, it's just Tuesday. And I had to laugh—she talked about roadside wine in Coke bottles, and yeah, in 2007, I could barely choke down what I found. But the leap in quality is astounding. Armenian winemakers today are winning international gold medals! You can feel the pride simmering up—and frankly, that's as it should be. Lilit's also candid about the challenges—lack of unity among stakeholders, the need for more education, and the always-present tension of getting government support. Reminded me of local feuds in the LA trade; everyone wants the same thing, but getting consensus? It's like herding cats with corkscrews. But what I love most is her conviction: this is a marathon, not a sprint. Armenians have always been resilient—she's sure, and so am I, that Armenia's renaissance is just getting started. And let's not forget, she humbly attributes her passion to being “one cheeky university girl” drinking wine with her friends, which, honestly, is how the best careers begin. Lilit is creating a movement, and you can feel it—one that won't just put Armenian wine on the table but will make it impossible for the world to ignore. So, next time you're reaching for something old-world or new-world, remember Lilit's words: “We are ancient world.” And maybe, just maybe, it's time to pour Armenia into your next glass. Wines of Armenia Organization: "Wines of Armenia" (NGO) Website: https://winesofarmenia.am/ eNoturos / Council of Enotourism in Armenia Organization: eNoturos, Council of Enotourism in Armenia Website: There is not a direct website publicly available from the information provided in the transcript at this time. Areni-1 Foundation Organization: Areni-1 Foundation (involved with the Areni-1 cave) Website: There is not a direct website publicly available from the information provided in the transcript at this time, but general information on the Areni-1 cave can be viewed here: http://www.areniwinery.com/ (Areni Wine Factory), though this is not an official page for the "Areni-1 Foundation." Wine and Vine Foundation of Armenia Organization: Wine and Vine Foundation of Armenia Website: https://armeniandrinks.com/en/wine-foundation Zatik Wine Festival Event organized by Wines of Armenia Website: Not directly available; may be found through Wines of Armenia's site or social media. Enofest/Enotalks Event by EnoTourism Council Website: Not directly available; check Wines of Armenia for events: https://winesofarmenia.am/ Global Wine Tourism Organization Organization referenced as the global enotourism network Website: https://gwto.org/ Cordy Brothers / Corti Brothers Referred to as a famous wine shop in Sacramento Website: https://www.cortibrothers.com/ Massanois Imports Mentioned as a wine distributor Website: https://www.massanois.com/ #wine #winetalks #armenianwine #enotouris, #winedna #armenia #ancientwine #wineheritage #wineducatio, #wineculture #winerenaissance #wineindustry #armenianculture #foodandwine #winehistory #winesofarmenia #winemaking #viticulture #winetourism #armenianhospitality
Join T, Father Fortenberry, Gary, Marty Mar the Bourbon Nerd and Wes they discuss headlines of the day!An entire city addicted to Coca-Cola!How to rid your farm of those squatters!What would you do if you found 50lbs of Coke?Check out our Website:https://lifefromthepatio.com/merchBecome a Legend today:https://thebourbonlegends.comfollow us on TikTok: https://tiktok.com/lifefromthepatio2 @Fatherfortenberry@LFTP@BourbonNerd-LFTP@BrotherFortenberry#bourbon #whiskey #fye #KnobCreek#Jack Daniels#comedy #podcast#funnyvideo #buffalotrace #distillery#buffalo #LFTP#oldforester #jimbeam #heavenhill#Bluenote#Shortbarrel#rye #ark #arknights#arkansas #nba #nfl #razorbacks #newyears #resolutions#LFTP #Fred Minnick#bourbonlive#live#livenews
Show Features: Are You Smarter Than A College Community Dropout, Redneck Report and VoicemailsSocials: @DaveandMahoney Voice Mail: 833-Yo-Dummy https://www.twitch.tv/daveandmahoney Additional Content: daveandmahoney.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
My guest today is someone who brings both clinical expertise and lived experience to the conversation around addiction and recovery. Today I sit down with Taner Hassan, an actor, psychotherapist, and addiction specialist who is 18 years sober, to explore the darkest and most transformative moments of his life. Taner opens up about terrifying drug-induced psychosis, drinking and using cocaine and weed, and how substance use started as a teenager and spiralled into chaos. He shares what it was like to lose his mind - the fear and confusion of losing touch with reality, and how he eventually got clean and sober at 25.We also discuss the deeper reasons behind addiction: how Taner used substances to fill a void, the impact of fame, validation, and rejection, and why family interventions can sometimes help—or hinder—the recovery process. Taner offers an honest look at recovery, tackling questions like whether addiction is really a choice, the truth about dry drunks, total abstinence, and the best ways to get sober. This episode is raw, honest, and impossible to ignore, full of lessons for anyone struggling with overthinking, addiction, or feeling stuck in life. He's someone who doesn't just talk about change — he helps people live it. More on Taner -Taner was pursuing a career within the entertainment industry as a trained actor, presenter & musician including making it to the finals of the TV show Popstars where addiction took hold. He is 18 years sober, and in that time he's become one of the most respected voices in the field as a psychotherapist, addiction specialist, and currently Head of Service at Rehubs, a pioneering online treatment provider. He's also a certified sex and porn addiction therapist & performance coach. Over nearly two decades, he has worked across the full spectrum of addiction and mental health services — from NHS units and prison programmes to private clinics and community outreach. But what makes him stand out isn't just his qualifications — it's how he brings trauma-informed, person-centred recovery into everything he does.Oliver is an ambassador for Alcohol Change UK and you can access support here - https://tinyurl.com/5dt5773eThank you to Gavin Sisters for sponsoring this episode! Visit -www.gavinsisters.co.uk and use promo code SCHOOLOFROCKBOTTOM for 10% off!Podcasting is an expensive passion. To help me keep going, I'd really appreciate it if you could buy me a coffee, thank you!https://buymeacoffee.com/olivermason1Or via PayPal - https://www.paypal.me/olivermason1paypalTopics -0:00 Trailer & Intro 4:35 One of Taner's rock bottom moments 6:35 What is a drug induced psychosis?8:20 Coke, weed & booze11:40 Getting clean and sober at 2512:50 Drinking and using as a kid 14:40 Why Taner was filling the void 21:20 Fame, validation, rejection and addiction 33:20 Do family interventions work?36:35 How Taner got recovery 38:05 What's the best way to get sober?44:50 Is the dry drunk real? 49:25 Sponsor 50:25 Total abstineence?52:35 Is addiction a choice? Follow Taner https://www.instagram.com/tanertherapyThe Recovery Cartel https://www.instagram.com/therecoverycartelFollow OliverInstagram - https://tinyurl.com/2vt29sjvFacebook - https://tinyurl.com/34cwz59rTikTok - https://tinyurl.com/ujw4vxn9LinkedIn - https://tinyurl.com/yuemhnd7Threads - https://tinyurl.com/yk7vdeahX - https://tinyurl.com/3u5mnpdsPlease subscribe, follow, like, leave a review and comment! YouTube - https://tinyurl.com/3whvvb8dSpotify - https://tinyurl.com/3e5hudu8Apple - https://tinyurl.com/y3n2chk3#AddictionRecovery #MentalHealthAwareness #SobrietyJourney
3,6 tonnes de cocaïne à bord d'un cargo de la dope venu du Brésil, des plongeurs qui cachent de la poudre blanche à proximité de l'hélice du bateau… Notre journaliste Laurent Léger a enquêté sur l'incroyable périple du Trudy. A bord de ce vraquier, treize marins philippins sont soupçonnés d'avoir participé à un vaste trafic au profit d'un cartel brésilien.Libération vous propose de vous plonger dans le trafic de cocaïne. Dans cet épisode, Laurent Léger vous raconte son enquête sur le "Trudy" et notre journaliste spécialiste des tendances addictives, Charles Delouche-Bertolasi, analyse le fonctionnement du trafic en mer. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
Sign up for our newsletter! Get our newsletter every Tuesday morning so you'll never miss an environmental story. This week on The Allegheny Front, we talk to a researcher who found that health improved for residents after the closure of a coke plant that processed coal for the steel industry. He said, "There was like a healing going on in the community as the cumulative impacts of the pollution were reduced." We visit a glass recycling plant in Western Pennsylvania. Even though "glass is infinitely recyclable, which other systems can't necessarily tout," Pennsylvania is behind other states when it comes to glass recycling. We also go underground for a tour of a cool tourist attraction in Potter County — the Coudersport Ice Mine, whose owners say this summer has been their best yet. Plus, we have environmental news about a settlement to clean up plastic pollution in a tributary of the Ohio River, the restoration of funding for the federal electric vehicle charging station program and a study that says fracking hasn't been all that good for the regional economy. We're independent and non-profit, and we don't get money from WESA, WPSU or any other radio station. So we must turn to you, our listeners, for support. Take action today so we can continue to keep you informed. Donate today. Or send us a check to: The Allegheny Front, 67 Bedford Square, Pittsburgh, 15203. And thanks!
This week, The CMO Podcast is serving up a rich and flavorful conversation as Jim sits down with Jessica Padula, Vice President of Marketing and Sustainability for Nespresso USA. Nespresso, part of Swiss-based Nestlé, started in the 1980s with one bold idea: that anyone should be able to brew a café-quality coffee at home. Fast forward to today, and that idea has become an $8 billion global brand, with more than 13,000 employees across 81 countries, over 800 boutiques in 500+ cities, and a booming direct-to-consumer business.Jessica has been brewing her own journey at Nespresso for nearly a decade. For the past two and a half years, she's been leading both marketing and sustainability—two roles that blend perfectly like coffee and crema. A Boston University grad, Jessica first cut her teeth on the agency side, working with powerhouse Procter & Gamble brands, before bringing her passion for brand building and purpose to Nespresso.In this lively conversation, Jim and Jessica dive into her career journey, the art of balancing growth with sustainability, and how Nespresso continues to innovate without losing sight of its values. Grab your favorite cup and tune in—it's a coffee talk you won't want to miss.---This week's episode is brought to you by Deloitte.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What does it really take to build billion-dollar beverage brands — and spot the next ones before anyone else?Danny Stepper, co-founder and CEO of L.A. Libations and co-founder of Taste Tomorrow Ventures, joins us to share his insights from the cutting edge of beverage innovation. If you've ever wondered how to get your drink on the shelf at Kroger, Walmart, or Sprouts, or what separates founders who make it from those who don't, this episode is worth a listen.We discuss:How Stepper went from Coke merchandiser to creating an incubator that's helped build brands like Zico, Core, and BodyArmor — with exits in the billionsThe playbook behind breaking Gatorade's exclusive deals at 7-Eleven, Walmart, and Costco, unlocking BodyArmor's path from $100M to $1B+Why L.A. Libations' role as “emerging category captain” with retailers is one of the most powerful positions in beverages — and how to pitch for placement of your brandThe traits he sees in the most successful founders — red flags that make him pass every timeThe trends retailers are making more shelf space for right now, including protein-fortified drinks, adult non-alc, and what Stepper calls the “fourth category” Why he launched Taste Tomorrow Ventures, a $30M fund investing in founder-first brands right nowFrom near bankruptcy to billion-dollar exits, Danny Stepper has lived the highs and lows of this industry — and his lessons could change the way you think about your own brand's path to growth.Last Call: Pitching a distributor can make or break a drinks brand. But most founders are making the same mistakes — losing opportunities before they've even started. On our latest sponsored Last Call, Alex Cherniavsky, managing partner at SWIG Partners, joined us to share how to avoid those pitfalls and stand out in a crowded market.Don't miss our next episode, dropping on September 10.For the latest updates, follow us:Business of Drinks:YouTubeLinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSPONSOR: SWIG Partners is exclusively offering $100 off their supplier-distributor matchmaking fee when you mention the Business of Drinks podcast, or inquire via this link: https://www.swigpartners.com/businessofdrinksIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!
Susan Greenhalgh joins us to discuss her new book, "Soda Science: Making the World Safe for Coca Cola" (University of Chicago Press). "This Day in Rotten History" from Renaldo Migaldi follows the interview. Check out Susan's book here: https://press.uchicago.edu/ucp/books/book/chicago/S/bo221451790.html Help keep This Is Hell! completely listener supported and access bonus episodes by subscribing to our Patreon: https://www.patreon.com/thisishell Please rate and review This Is Hell! wherever you get your podcasts. It really helps the show ascend the algorithm to reach new listeners.
**Discussion begins at 6:10**Coca-cola, established in 1886, has evolved into one of the world's most recognized beverage brands. Over its extensive history, the company has been at the center of various controversies and conspiracy theories. Today, we're going to delve into some of them.Send us a textSupport the showTheme song by INDA
When it comes to selling coconut water to the health obsessed, New York's Vita Coco has served up a master class, schooling even giant rivals like Coke and Pepsi. Its next test will be withstanding Trump's tariff shocks. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Brian Hunt grew up redeeming Coke bottles for a nickel, and now leads a century‑old, family‑founded manufacturer as its first non‑family CEO. In this episode, Brian shares how humble beginnings shaped his work ethic, how “getting cultured” in Boston taught him to be more assertive, and why he left a Fortune 250 track to join a family business built on servant-hearted values. Brian Hunt is the President and CEO of Southern Champion Tray. You can connect with him on LinkedIn (linkedin.com/in/brian-hunt-44ab7813). This episode was recorded with a live audience at the Global Leadership Summit. If you like this episode, we think you'll also like: Jay Dale's Morning Cup (E42) Tom Glenn's Morning Cup (E125) Jason Provonsha's Morning Cup (E130) My Morning Cup is hosted by Mike Costa of Costa Media Advisors and produced by SpeakEasy Productions. Subscribe to the weekly newsletter here and be the first to know who upcoming guests are!
This week on We Are T1D, we've got a hilarious and chaotic listener story from Chloe, 19, from Mannie (Manchester). Picture this: a gym, deadlifts, perfect sugars, and then—BAM—a sudden hypo that turns a pumped-up PB attempt into an emergency Coke-and-crisps session.Jack and Mike break down Chloe's gym adventure, the panic, the shakes, and the ultimate chaos that only Type 1 diabetes can deliver. Whether you're a gym-goer, a T1D warrior, or just here for the laughs, this one's for you.What's Inside:Chloe's deadlift disaster and sugar dive to 3.8 mmol/LFumbling for emergency glucose in front of burly gym-goersThe ultimate “just let me finish my set” mentalityHow fizzy drinks like Coke can save a hypo situationMike & Jack's banter over Wookiee growls, Jeby babies, and Racer BarsGym tips for T1D: always double-check your emergency snacks
Gilly hosts Jay in this aftermatch podcast Hosted on Acast. See acast.com/privacy for more information.
Allen and RD are back with some cold brews and a ton of topics.Thanks for watching!Become a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.
Cruising into theaters in 2027, STAR WARS STARFIGHTER is gearing up for production and this week, the official casting was finally revealed. We look at the roster of actors to be featured and speculate what impact their roles will have on the story. Clean up in Aisle 66! We're focusing on Star Wars in the grocery stores past and present. We have in our possession a complete set of Star Wars Coca Cola cans to review and we follow up on last week's discussion about Star Wars food from the 80s - Star Wars Pepperidge Farm cookies and Kellogg's C-3POs Cereal, along with listeners' memories and nostalgia.
Logan Turner is a beloved husband, dad, triathlete and ultramarathoner. His next finish line is at Prairie on Fire in Noblesville, Indiana on Saturday, September 6th and he's running his "Miles for Nora", his oldest daughter.During this episode, sponsored by Previnex and Athlete Bouquets, we talk about:What rucking is and how it's all the rage (i.e. weighted vests)How he got into being so active after being burnt out as a kid when it came to sports Gaining weight in college and then finding out how to get back in shape while still balancing a social life How he met his wife, Bri, at the Jordan YMCA in Indianapolis Finding endurance running only two years ago Bringing his daughter, Nora, into the world and why she's the reason he runs Why they decided to have more children and now have a total of three girlsNavigating Nora's Dup15q syndromeFinding running with Nora and how that happened - running the Carmel Marathon and the Full MO Ultramarathon Joining a men's triathlon group and completing 3 half Ironman (70.3) races His 50 miler this February and a funny story about Coke to go along with itThe Prairie on Fire Ultramarathon and how Logan and Nora plan to tackle it again this year on September 6th Stories of a few of his 24 tattoos (you can see pics if you watch the video!)Sponsor Details:- Previnex - Use code ALLY15 for 15% off your first order- Athlete Bouquets - Use code PODCAST for 10% off your order Links:- Support Miles for Nora to help fund Nora's therapies - Get your Miles for Nora t-shirt - Bri's Weighted VestThis is a SandyBoy Productions podcast.
Best Ball Breakfast is back for a special Brunch edition as I continue my quest to stream all 150 entries in the Best Ball Mania 6 contest on Underdog Fantasy before it fills. After two solo drafts, guests Mike Schopp and Neil Orfield join.
Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.
For this special bonus episode, we share a story from the Points North podcast about blue moon ice cream—it's a wacky, surprisingly delicious and very blue ice cream flavor beloved in the Midwest. But no one knows what the flavor actually is, and ice cream makers are notoriously secretive about it. We hear about Morgan Springer's quest to find out more. Plus, we share a few of our all-time favorite ice cream stories: Journalist David Johns investigates whether ice cream could actually be good for you; we talk with Saturated Ice Cream founder Lokelani Alabanza, who invents new flavors from peanuts and Coke to Nashville hot chicken; and we make charred pineapple and honey ice cream.Get the recipe for Charred Pineapple with Spiced Honey and Coconut Ice Cream here. Listen to Milk Street Radio on: Apple Podcasts | Spotify
This week, we're wrapping up the summer with the final episode recorded in the south of France at the Cannes Lions Festival of Creativity. Captured at Chez Vayner, this roundtable brings together three powerhouse leaders to explore how trust, courage, and community are driving the next wave of brand growth—and why the return of creative simplicity may be the key to long-term success.Joining Jim is...Jackie Jantos, President & Chief Marketing Officer of Hinge. Leading the dating app “designed to be deleted,” Jackie is redefining intentional connections for Gen Z and beyond. With past leadership roles at Coca-Cola and Spotify, she shares her insights on elevating young voices and keeping a brand true to its purpose.Lesley Scofield, Founder of Be LOVE. At her newly launched electrolyte beverage brand, Lesley is building around values of joy, connection, and community. Inspired by her own journey of growth and resilience, she's on a mission to spark meaningful real-world experiences.Gael De Talhouët, Chief Marketing & Digital Officer at Essity. A two-time Cannes alum, Gael has led groundbreaking work in feminine care and hygiene, including being the first to show red blood on TV. He credits consumer empathy, agency partnerships, and trust in creative teams as the foundation for bold, industry-shaping campaigns.Together, Jim and these leaders share a candid discussion on building brands that matter—across dating, wellness, and hygiene—showing how courage and conviction can cut through complexity and deliver lasting impact.---This week's episode is brought to you by Deloitte.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Have you seen the viral “healthy Coke” trend? It actually started on my channel in 2018! In this episode, I'll share my best sugar-free Coke recipes, a slime-free okra dish your gut will love, and a little-known lectin-free grain you've got to try.For full show notes and transcript: https://drgundry.com/viral-healthy-coke-recipeThank you to our sponsors! Check them out: Visit Juvent.com/GUNDRY and use code GUNDRY at checkout to get an extra $300 off your Juvent Micro-Impact Platform. Get a quote today at Progressive.com.Transform your sleep experience with Cozy Earth bedding, go to cozyearth.com/gundry for 35% off.SunlightenVisit Juvent.com/GUNDRY and use code GUNDRY at checkout to get an extra $300 off your Juvent Micro-Impact Platform.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Listen to Fr. Abraham's Sunday sermon.www.stsa.church
It was around Memorial Day in 2022 when Coca Cola stunned the beverage world by announcing it was shutting down production of Honest Tea. No one was more surprised than Seth Goldman, who had co-founded the brand and sold it to Coke. But within two weeks, he'd decided to do it all again, and by that Labor Day, bottles of his new venture, Just Ice Tea, were already landing on store shelves. And now, three years later, Just Ice Tea has exploded from $1 million in annual revenue to nearly $24 million to rank 88th on the latest Inc. 5000—more than two decades after Honest Tea first appeared on the list. Which makes this the perfect moment to revisit the conversation I recorded with Seth right before Just Ice Tea launched. In it, he shares how he processed Coke's decision, why he sold to Coke in the first place, what compelled him to get back into the business, and what he learned working inside the world's largest beverage company. And yes, I asked whether he could imagine selling this brand to Coke, too.
En el programa "Mirada Líbero", el senador de Evópoli conversa sobre la carrera presidencial y parlamentaria, el ingreso de Bernardo Fontaine al equipo de José Antonio Kast y los voceros que presentó Evelyn Matthei.
Ohne Aktien-Zugang ist's schwer? Starte jetzt bei unserem Partner Scalable Capital. Alle weiteren Infos gibt's hier. Aktien + Whatsapp = Hier anmelden. Lieber als Newsletter? Geht auch. Das Buch zum Podcast? Jetzt lesen. Der Kalender zum Podcast? Jetzt kaufen. Pinault will raus aus Puma. Berlusconis wollen raus aus Villa. Ørsted will raus aus Trump-Krise. DoorDash holt Mega-Talent. Netflix landet Mega-Hit. Deutsche Bank und Commerzbank sind mega viel wert. Pinduoduo wächst nicht stark, aber spart. Die Reimann-Milliardäre sind raus aus dem Kaffee-Biz. Zumindest großteils. JDE Peets (WKN: A2P0E9) geht nämlich an Keurig Dr Pepper (WKN: A2JQPZ). Und das verliert seine Coke. Vergesst Palantir & Rheinmetall. Die Bank of America glaubt an V2X (WKN: A12BGS). Diesen Podcast vom 26.08.2025, 3:00 Uhr stellt dir die Podstars GmbH (Noah Leidinger) zur Verfügung.
RUNDOWN Nugget ice machines, clinking noises, and bizarre celebrity rumors (yes, even LeAnn Rimes' teeth). The warm-up turns nostalgic as the show celebrates musical birthdays for Billy Ray Cyrus, Gene Simmons, and Elvis Costello. And what about the chaos of late August sports: college football's return, the NFL looming, and the Mariners somehow both collapsing and contending at the same time? Hotshot recounts the fantasy football fiasco that ended his playing days back in 2007, while Mitch embraces his role as a “passionate pessimist” when it comes to Seattle baseball. And through it all, one bright spot remains—Brian Woo quietly posting Cy Young–level consistency, even if the voters never notice. Mitch interviews Nancy King, who was just 16 when a family trip to Seattle in August 1964 turned into the story of a lifetime. From checking into the Beatles' hotel, to a chance encounter with a Liverpool journalist, to being ushered into a private room where she spent 30 unforgettable minutes with John, Paul, George, and Ringo — Nancy recounts how one magical evening reshaped her life and inspired decades of storytelling. CBS analyst and Rose Bowl–winning coach Rick Neuheisel joins Mitch to open another season of weekly college football chats, breaking down the new 12-team playoff format, the looming SEC and Big Ten power plays, and the frenzy around Arch Manning's Texas debut in Columbus. He weighs in on Washington's year-two outlook under Jedd Fisch, Heisman dark horses, and makes his first official “Rick's Pick” of 2025 — with Oregon and LSU circled for January glory. Mitch welcomes back Joe Doyle and Brady Farkas for episode 348 of this Mariners No-Table segment, where the trio dissects Seattle's uneven road trip, a roster struggling against lefties, and what Cal Raleigh's historic home run pace means for the franchise. With Padres, Guardians, and Rays looming, the group debates roster moves, Harry Ford's September call-up chances, and whether the Mariners are missing their moment to bury Houston. GUESTS Nancy King | Eyewitness to the Beatles' 1964 Seattle stay and lifelong storyteller of that night at the Edgewater Hotel Rick Neuheisel | CBS College Football Analyst, Former Head Coach & Rose Bowl Champion Brady Farkas | Host, Refuse to Lose Podcast (Mariners on SI) Joe Doyle | MLB Draft & Mariners Analyst, Over Slot Substack TABLE OF CONTENTS 0:00 | From Nugget Ice to Beatles Nights 21:56 | Passionate Pessimists, Fantasy-Free Since '07, and Mariners in the Madness 35:30 | GUEST: Nancy King; From North Dakota to the Edgewater: A Teenager's Night With the Beatles 1:05:25 | GUEST: Rick Neuheisel; Kicks Off College Football: Playoff Paths, Arch Madness, and Husky Hopes 1:34:28 | GUEST: Mariners No-Table; Mariners No-Table: Clunky Rosters, Cal Raleigh's Power Surge, and a Crucial Week Ahead 2:02:21 | Other Stuff Segment: Chinese Taipei wins Little League World Series, Issaquah loses to eventual softball champion Texas, Seahawks preseason struggles & roster cuts (Marquez Valdes-Scantling uncertainty), Lee Corso's final College GameDay broadcast, John Wall retires from NBA, Bengals Ring of Honor controversy (Boomer Esiason email & Corey Dillon snub), Roger Federer declared billionaire via On Running stake, Nolan Bushnell turns down 1/3 of Apple for $50K, Sean Kemp sentenced to 30 days home detention, Michael Jordan & Kobe Bryant card sells for $12.93M, Ro Crowder rearrested for sniffing strangers, Bellevue Pickleball Club opening. RIPs: Jerry Adler (actor, Sopranos/Good Wife/Rescue Me), Judge Frank Caprio (“Caught in Providence” TV judge). Headlines: IHOP waitress charged with groping a customer, Wisconsin State Fair worker glues coworker's Coke, Thailand hospital records used as food wrapping, Britney Spears nude photoshoot, Fake Justin Bieber scams Vegas nightclub.
Dolly Parton now has her own flavor of Coca-Cola. It's called 40th Pop Fizz, and it's to celebrate the 40th anniversary of Dollywood. See omnystudio.com/listener for privacy information.
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In a world of constant disruption and global uncertainty, how can marketing leaders keep their teams focused, inspired, and moving forward? In this week's episode, recorded live at the Deloitte Digital Apartment during the Cannes Lions Festival of Creativity, Jim welcomes four senior marketing leaders who share how they lead with resilience, creativity, and conviction across industries and borders.Mélanie Brinbaum, Chief Marketing Officer of Nestlé Zone Europe // With a career spanning some of the world's most iconic consumer brands, Mélanie has led marketing at Nespresso and KitKat and held senior roles at Coty, Procter & Gamble, and L'Oréal. Today, she is steering Nestlé's European portfolio through a period of rapid consumer change—balancing tradition with innovation.Daniele Calderoni, Global Head of Brand Marketing at Zurich Insurance // At Zurich, Daniele is reshaping perceptions of what insurance means to customers, emphasizing trust, purpose, and relevance. Her decade at Mars equipped her with a deep understanding of how brands create enduring emotional connections—a skill she now brings to an industry not always known for its human touch.Scott Mager, U.S. Chief Marketing Officer of Deloitte // As the U.S. marketing leader for one of the world's largest professional services firms, Scott is infusing humanity into a 180-year-old brand. His approach emphasizes empathy, storytelling, and connection—demonstrating how even legacy institutions can stay fresh and relatable in a crowded marketplace.Joy Allen-Altimare, Global Chief Marketing Officer of Saucony // Joy is driving Saucony into the future, connecting the beloved running brand with a new generation of athletes and lifestyle consumers. With past leadership roles in luxury, tech, and media, she brings a cross-industry perspective on building relevance and community in rapidly evolving markets.This episode is a masterclass in leadership during times of uncertainty—showcasing how bold brand leaders navigate complexity, inspire their people, and turn challenges into opportunities.---This week's episode is brought to you by Deloitte and StrawberryFrog.Learn more: https://strawberryfrog.com/jimSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Building a successful business often means solving problems nobody else sees coming. In this episode of Building Texas Business, I sit down with Merrilee Kick, founder of BuzzBallz, to talk about how she transformed a poolside idea into a ready-to-drink cocktail empire she sold to Sazerac in 2024. Merrilee shares her journey from high school teacher to manufacturing pioneer who bootstrapped through engineering challenges and suppliers who refused to sell her essential components. Her approach demonstrates that when traditional paths close, entrepreneurs must forge their own. We explore how Merrilee built a family-like culture with minimal turnover through practical benefits like daily cooked meals and extended holiday breaks. She discusses why fairness matters more than equality in building loyal teams. During COVID, she created an on-site school for employees' children and manufactured hand sanitizer for hospitals, showing how adaptability serves both business continuity and community needs. Merrilee reflects on mistakes that shaped her success, from coconut cream that solidified at room temperature to trusting the wrong people. She emphasizes that entrepreneurs must trust their gut instincts and move quickly when something isn't working. Her discussion about selling to Sazerac reveals the cultural shifts that come with acquisition and why selecting the right buyer matters as much as the price. The conversation reveals how a teacher's frustration with glass by the pool became a multi-million dollar business through relentless problem-solving and genuine employee care. Listen to discover why sometimes the best business education comes from cleaning your own warehouse bathrooms. SHOW HIGHLIGHTS "S#@t doesn't smell any better with age" - why firing fast is critical to maintaining culture and performance When suppliers demand hundreds of thousands for R&D, sometimes you have to source from Canada and figure it out yourself A $10 daily lunch investment eliminated production delays and built the family culture that kept turnover near zero Creating an on-site school during COVID kept the production lines running when competitors shut down People quit managers, not companies - know your employees' kids' names and eat lunch with them Trust your gut over resumes - the West Point MIT grad who couldn't deliver taught her that credentials don't guarantee performance LINKSShow Notes Previous Episodes About BoyarMiller About BuzzBallz GUESTS Merrilee KickAbout Merrilee TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode, you'll meet Merrilee Kick, founder of BuzzBallz. Merrilee shares her story of going from a high school teacher grading papers to a multimillion dollar manufacturer of ready to drink cocktails by trusting her instincts, being honest and fair, and keeping sales concepts funny. Merrilee, I want to welcome you to Building Texas Business. Thank you for taking the time to come on in the podcast. Merrilee: Thanks Chris. Chris: So let's start. You founded a very interesting company called BuzzBallz. Love the name. Tell the listeners what is BuzzBallz, what is the company and what's it known for? Merrilee: So BuzzBallz is a ready to drink cocktail company. It's a manufacturing company based in Texas, and I started it back in 2009. Our first sale was in 2010 and I sold it. I ran it for 15 years and then I sold it last year, may of 2024 to Sazerac, a big company, one of the world's largest manufacturers of bourbon and alcoholic spirits. And they were very interested in us because it was the convenience store channel and it was ready to drink. And so it was a little bit different twist for them. Chris: Very good. So what was the inspiration for you in 2009 to start a alcoholic beverage company? Merrilee: I was going through some hard times with my marriage and I was a high school teacher at the time and I wanted to be more financially independent. And my high school that I was working at said that they would give me a teacher's enrichment program to where I could go get my master's in administration and be a principal. And I was like, oh my God, no, I don't want to be a principal. No, I want to go into my own field, which was business because I taught entrepreneurship, business law, international business marketing, computer science, all those kinds of wonderful subjects to high school kids, and I wanted to get my degree and get my MBA in that. So I convinced them to let me do it. Got my MBA and BuzzBallz was my master's degree thesis project. I was grading papers by the pool thinking of what should my project be for my capstone, my final project for my MBA and I had a little vo of candle with me and drinking a cocktail like a good teacher would, and I should probably not have a glass glass out here by the pool where I'm grading papers. I need to have something plastic. So I came up with the idea and the concept of a little party ball, a little ready to drink cocktail in a ball shape. Then my family and I, we sat down at dinner and we came up with the name Buzzballz. I love it. So catchy. And so that's where it came from and it stuck, you know, and it's one of those names you don't forget. So, that's the genesis of it all. Chris: What a great story. So high school teacher grading papers by the pool comes up with a cocktail and turns it into a wildly successful business. That is a coolest story I think I've ever heard. Merrilee: Yeah, we started out with six different flavors and they were pretty edgy. I'm a pretty edgy person, I guess. So, we came out with names like OJ Screamer because it was right when OJ Simpson was on trial and we had an orange juice and vodka screwdriver and we thought, okay, this will be funny, and funny sells, and it makes people laugh again. It makes it fun. So, We came up with some funny, funny names, strawberry Rum job, you know, like kind of edgy, dirty names, but funny and people loved it. Since then, it's kind of calmed the waves a little bit. We've mellowed it down a little bit, toned it down for the general grocery store shoppers, and more more family focused. But we've been through many renditions, many different flavors and sizes and things over the years. Yeah, Chris: It is really cool. Let's go back to kind of that 2009 or maybe time period. So I guess you had your MBA and you had this idea, but what did you do to get this off the ground and what kind of hurdles were you facing in order to do that? There Merrilee: Was so many hurdles. I didn't know anything manufacturing. I didn't know anything business. I was told by bankers all around Texas that I've applied for loans with that you're just a teacher, you don't have any experience, you don't have any collateral, you don't have any knowledge of manufacturing, how are you going to pull this off? And I just googled everything. Google was a really good friend, but I was looking at how many pounds per square inch does a Coke have on the inner walls of its container and will my container hold that and will this plastic have BPA in it and will it leach into my product? And what is the oxygen scavenging ratio of will oxygen permeate this plastic and degrade the product and what kind of petaloid base do I need on this? So there's a lot of engineering involved to create the container because it is a custom container. And then I was almost to the finish line and then a company, I wanted to put these metal lids on the container and a company came to me and they said, we want you to pay us hundreds of thousands of dollars so that we can r and d and see if your product really can be a good product for the market. And I couldn't afford it, so I just did it myself and I had to launch it myself and they said they wouldn't sell me any lids because of it. So I had to buy 'em from Canada. I had to buy 'em from overseas and then do it myself. So one of the things I learned is you just have to do everything yourself. You have to clean the bathrooms, you have to clean the warehouse, you have to set up the equipment, you have to do all the QuickBooks, you have to do the shipping, you have to do the billing, you have to understand all the details of this business inside now before you can pass it on to anybody. Chris: That's a very common theme amongst entrepreneurs, especially in the startup. You have an inspiration or a passion or something or idea that you believe so much in and are so passionate about that despite all the hurdles you run into, you just figure out ways over the hurdles. Merrilee: That's because if you don't, your failure to do anything and try to get it right means bankruptcy. And most entrepreneurs are going on their last thread, maxed out their credit cards. They can't afford a complete and utter failure. They can afford mistakes, but they quickly pivot and fix it and keep going. They keep swimming Chris: To that point. So you said you have to be able to do everything to get it going. Those are early days. How do you then transition once you've got some legs underneath it to start letting go of some things and bringing people in because it's your baby and you have to learn to trust some people to take care of it, Merrilee: And you make a lot of mistakes trusting people too. So you'll have a lot of duds people that you hire, some family and friends I would steer away from as much as possible unless that family is under your control, like cousins, aunts, uncles, those are more difficult to work with than your own sons because your sons will do whatever you tell 'em to do. Chris: And I know you have your sons in the business, Merrilee: But it was difficult when I hired friends because they were entitled. They thought they would be able to have more. So it's very different when you're having to hire people that are friends, Chris: That's having a strong team around you is so critical to the success of any business. What did you learn along the way? And aside from maybe don't hire friends to really hone in on your process to improve your hit rate on making sure you were hiring people that you could trust and they could do the job Merrilee: Well, sometimes you hire somebody based on their resume or their referrals or whatever, and that's a good first step, but you're going to still make mistakes. I remember I had a guy that had all the accolades in the world. He was a West Point grad, he was MIT, he had all these accolades, but he couldn't seem to get anything done and talk about delegation. I had to have my son because I was out of town. I was like, Hey, you get to fire this guy and here's this guy that's 30 years his senior and my son has never fired anyone before. And he had to have that experience. It was difficult. But one thing I've learned is crap doesn't smell any better with age. So you've got to get rid of people that are toxic or that even if you have a relationship, a friendly relationship with them, sometimes it just isn't going to work for whatever reason. Either something legal that they did or something that was immoral that they did or just basic laziness or in capability to get the job done. So sometimes if you don't feel it, it's almost like a gut feel. If it's not working right, then there's something wrong and you got to make moves. A Chris: Couple of things there, right? First I think the adage of hire slow fire fast is very true. Easier said than done. I Merrilee: Don't hire slow. I don't like that. I don't like that saying because I think sometimes you hire fast and it's okay. I think the important thing is fire fast if you have grounds to do so and try to get somebody to replace them as quickly as possible. You got to do everything fast when you're an entrepreneur. Chris: So on the fire fast side, right? I mean I think it's whether it's performance or cultural fit, if it's not working, the sooner you move, the better your organization's going to be. Merrilee: But on the cultural fit too, that's a big one because they may have the capability to do it, but maybe at their own pace or maybe not at your pace or maybe they just have a different idea of work altogether. Chris: And one of the things we say here, it doesn't necessarily make 'em a bad person. This isn't the right organization for them and they need to go find that organization that will fit them better. But speaking of culture, how would you describe the culture that you built at BuzzBallz? Merrilee: Okay, so my culture at BuzzBallz, we hardly had any turnover because I treated it like family. I think that people quit managers, and I've heard that before, but people do quit, managers and they quit companies that don't believe in them. And I think that is a big cultural learning. You've got to do things together, you got to take them to lunch, you got to talk to them, you got to get involved with their family life, know their kids' names. You need to know something about the people that report to you. Now when you have a thousand people reporting to you can't possibly do all that, but you can have parties and you can have celebrations and you can recognize people at every level of the totem pole. And I think some of the things to do to build culture, we would have a cook on staff that cooked for everybody every day because that $10 a day savings meant more to, and it meant a lot to me because they could start the lines on time. I didn't have to wait for somebody to go get a burrito down the street and come back. They could just go ahead and keep together. And it built culture that way too. They started to trust each other, they started to rely on each other. And the other thing that we did was we all rolled up our sleeves. It didn't matter whether you were the lead accountant or if you were the CEO, if something needed to get done, you go do it. Chris: I think Merrilee: That's great. So it's not that it's above you or it's somebody else's job. Chris: Yeah. Kind of lead by example, right? No task is above anyone. It's all about getting the job done. Merrilee: Correct. Chris: And I think to your point of knowing your people as best you can, when you start to scale the business as you did, I think it breaks into tier. So within your direct reports or a level or two, you have the ability to get to really know them. And then I think it's important to teach them that they take it another level down and really have good connections within their direct reports and then you can layer that through the organization so that people feel connected. And so Merrilee: One thing I learned too, Chris, is I learned that people are better managers than me. I'm more of an inventor. I'm an entrepreneur. I'm not really a good manager of people. I'm a good people person and I'm a good salesperson, but I don't like doing the management of the day to day of my car broke down or I'm sick or I need PTO approved or I need blah, blah, blah, blah. I don't like doing any of that. All the administrative stuff that comes with management I'm terrible at. It's not that I'm terrible, it's just that I don't want to do it. I would rather have somebody that's better at it do it. I think that it's really important that people see your genuine self and that you're honest and fair to them more than equal. Equality is different than fairness. And I think fairness trumps equality, fairness. Somebody who comes to work every day works their butt off every day, takes care of you, always says they're going to get it done. That person is a person I want to hire versus somebody who's complaining and moaning about equality. If you gave them a day off, I want a day off, I need a PTO day just because I just need a de-stress day, it's buzz off. I don't need you to complain about your daily work. Chris: Everybody has stuff. So despite that, we still have to get a job done and that gets lost sometimes. And that just goes back to the hiring process and making sure, and I agree with you, no hiring process is perfect. It's more of an art than a science, but if you really focus on some of the right things, you're going to have better hits. But again, like we said earlier, once you realize you've made a mistake, you got to make a move. Merrilee: And also about the speed of hiring. When you said hire slow, I've been with companies that hire too slow and they drag prospective employees on for so long doing too many rounds and they lose them Chris: For sure. I guess it slows relative, but yes, if you drag it out immersively long, if you have a good process, you know what you're looking for. And within a couple rounds of an interview, you should know whether that person's going to hit fit or not. We talked a little bit about culture and I guess one thing would be interesting is how do you believe that you've been through a transition in the last 12 months? Has that culture been impacted by that Merrilee: Tremendously? Yeah. Culture is completely different with a big company versus a small entrepreneurial company. Entrepreneur companies are more freewheeling, more giving in terms of the things they allow people to do. They help people more. Bigger companies are more rigid. They have more rules because they have to, they're just bound by more legal problems if I could say. So just they've got more issues to have to Chris: Worry, maybe legal hurdles and regulations and such, Merrilee: And they have just a bigger spotlight on them. So people are always looking at them trying to find fault and trying to sue them for anything possible. There's rules and regulations that they have to abide by that I didn't. So culture has changed also with they had to let go a lot of people and that was really hard because these are people that I loved and people that I cared very dearly about that helped me build the business, but they had their own internal structure and people already filling some of those roles so it didn't make financial sense or business sense to string them along and have two people doing the same thing. So there were some business decisions that were made that affected culture. Yes, Chris: It's almost inevitable when that type of combination happens, right? Because there's going to be some overlap and a business has to run efficiently and can't have two people doing the same thing Merrilee: And they just run it differently. It's not that one's better or one's worse. They just are different. And I tried to pick a company to buy us that would be as close as possible to our culture and I tried to pick one that was privately owned and family owned and manufacturing instead of some other kind of company. I didn't want private equity or anything like that. I wanted somebody that held some of the same beliefs I did and I think I did a good job with this company. I really like them and I think they have a lot of great ideas, but it's different than how I would've done it. Chris: Hello friends. This is Chris Hanzlik, 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@boermiller.com and thanks for listening to the show. So let's talk a little bit about innovation because what you did there was nothing like it on the market. Obviously the initial concept seems unique and novel As you grew the company over those 15 years, how did you incorporate or encouraged innovation within the company to keep it going? Merrilee: We would have so much fun together. We always had happy hours after work and we would sit and brainstorm with a cocktail in our hand and just anything goes. We would talk about anything and everything and we would do fun marketing things too. Things that were a little edgy maybe too far. Like we had Buzz Ball condoms for spring break and we had crazy stuff for marketing and now the marketing is a little more toned down because it's going to the general populace instead of just craziness. So I think that that's changed for sure. Tell me again what you were asking about Chris: Kind of incorporating innovation into Merrilee: Innovation. Yeah, so it's just Chris: Propelling success. Merrilee: We would try different flavors and this tastes gross or this tastes like medicine or no, I don't like it or I don't like the color of it or whatever. So we had an r and d team and they were fun people and that was really important to me. I wanted the ability to have the science aspect of it, but I also wanted the ability, we had a good formulation going so that we could do that. Now, one thing we decided when it was around, I don't know, four or five years in, we were thinking, oh, sales are starting to slump a little bit, wonder what's going on. We should start our own vodka and our own rum and our own gin and our own bourbon and start making those. We could do that. And so we started doing that. The thing we didn't do well was marketing of those products. So those products felt flat over two or three years. We had distribution, but we didn't know how to sell it because we had been selling in a different channel in a different way. So we went back and focused on our core learning from that mistake, just innovation is something else. Do you want to make things in a different shaped container? So we came out with the biggie, the giant biggie, and I had always wanted to make a big bowling ball sized buzz ball and everywhere I went, they were like, no, the Chris: Party size, we Merrilee: Can't do it party size, we can't do it. That's what they kept saying, you can't do it, you can't make it. It won't work. We found a way to make it work and it's one of the coolest looking things on the market and we've got witches potion coming out pretty soon. We've got biggie, BuzzBallz everywhere. Chris: I think one of the things you mentioned there, just it's okay to try new things and expand, but you've got to stay on top of 'em and I guess you said with the vodka and the bourbon and whatnot, eventually we're not as good at this. So you have to know just higher or firing fast, you have to know when to cut that off and go back to your core to really just focus on what you're good at and be the best at that. Merrilee: And so what we did with all that excess booze that we made is we just drank it in our bar. We had it at our bar at work. We had a nice big bar at work, so we would Chris: Some cost savings. We had to go buy support Merrilee: Our habits. Chris: So I'd be interested to know, you said you were in the Dallas area when you started this company. Do you feel that being in Texas as a entrepreneur and startup business had its advantages that allowed you to achieve the success that you have? Merrilee: I knew that Texas is a little bit cheaper than some of the other big cities out there, la, New York, and it's centrally located, so that helps a lot in terms of shipping, but I don't think that Texas particularly helped me other than this is where I grew my family and it was home Chris: Cheaper real estate. I think typically a legislature at the state level that's business friendly. Merrilee: Yeah, yeah, it is. I think that the other thing I wanted to make a point of is we have a big labor pool, not necessarily good though, it's a big labor pool, but sometimes you have to go through a bunch of people to find the right kind of people. What's that work ethic thing? Chris: Of course. So let's talk a little bit then about leadership and how you would describe your leadership style and how you think that evolved over time. Merrilee: I'm a hugger. I walk down the hall, I smile at everybody, I talk to everybody. I give them a hug, I eat lunch with 'em. It's an open door. So I think that is one thing that's different about me. I care about my employees so much. When COVID hit, one of the things we did that I'm especially proud of was we started our own little school. So I knew I needed employees to show up for a manufacturing plant, but how could they do that if they had to stay home to take care of their kids? Their kids' school was closed, so I was like, I'll start a school. And so I started a school onsite, a buzz ball school, hired a Texas education, the agency teacher and an aide, so a TE, a certified teacher and an aide, and we converted a conference room, big conference room into a kids learning center and we got headphones and we had them get their PCs from all their different schools. We had kids' books, we had play mats, we had tents, we had all kinds of stuff. We cooked breakfast for 'em, we cooked lunch for 'em, we gave them a snack, we helped them with their homework and then their parents could bring 'em to work at 6:00 AM before school starts, but 6:00 AM We had somebody there to greet those kids when their shift started, the people working and we'd help the kids, give them a snack, give them their homework, make sure they got everything done, and then their parents could eat lunch with them if they wanted to during that day and then pick 'em up at two or three o'clock in the afternoon when their shift was over. But that's one of the things I'm really proud of. That's like a different thing that we had to do for COVID. So we did a lot of things like the lunches, the free lunches. We also gave everybody time off between Christmas and New Year's, right around December 22nd to January 2nd, I just said everybody gets that time off because of when I was a teacher. That was really important to have that family time and when you're working your job for your first year when you're out of college, or even if you never went to college, you get two weeks vacation. That's not enough for the whole year. So two weeks vacation plus a week of PTO for sick time, and then you get this extra 10 days off paid and you don't have to come to work. You can make that plan and go to New York for your family. And then we also give them a bonus at Christmas so that they could buy some Christmas presents. Some of them were paycheck to paycheck and so it meant lot. Yeah, just little celebrations, chili cook-offs and dinosaur races and silly stuff, but it was good. It was a good relationship, good culture. Chris: What you just mentioned about the school during COVID is fascinating to me and brilliant by the way, so kudos to you that would fit within my definition of innovation. Thinking outside the box and going, one, you have to keep your business going and so how can I do this given what my workforce is dealing with? And you found that is an amazing solution. Merrilee: We also decided that we would be an essential business, so we made BuzzBallz, hand sanitizer, we took some of our spirit based vodka and rum and gin and put these little toppers on them instead of the 50 ml size that's on the airplane that had a screw cap, put these tops on 'em and then made hand sanitizer, gave it out to all the lab corps, all the hospitals in the Dallas-Fort Worth area, all of the grocery stores, Southwest Airlines, American Airlines, spirit Airlines, we gave it out to so many people and all the hospitals and everything. So that was one way that we could stay in business made us essential. Chris: It's funny, I had some clients do some similar things with hand sanitizers during that time. Of course, looking back, if you remember the spike in alcohol cells during COVID, it seems like it would've been a natural essential business anyway, right? Merrilee: Straight answer from any kind of government saying essential business or not. I was like, we're going to make ourselves essential, and people wanted to buy our hand sanitizer and I'm like, no, we're giving it for free. We're not doing it for money. We're doing it for the betterment of mankind. Chris: At that point, it was so uncertain, right? Merrilee: Yeah, we thought we were going to die, we're going to all Chris: Die. Thank goodness that didn't happen. We've suffered that. I think there's been a slow progression back to normalcy in the business world as a result of COVID. You see it more and more the work remote versus now just this year a lot more about five days a week back in the office, which four or five years ago, you never thought that would happen. Merrilee: That really made me mad too, that everybody was expecting to work from home forever, and I was just like, that's not real life people. You need to collaborate with other people. You need to get things done. And you can't do it in a bubble unless you're like a computer programmer and that's all you do all day is sit in front of your pc. It doesn't make any sense if you're in a people oriented business. Chris: I couldn't agree with you more. And that's what our firm is, people oriented, customer service, customer facing professional services, and we say we're better together and the collaboration is key. It's where learning and training and development come from, and we think where our best client service comes from. So we got to be together. We actually got back in the office in May of 2020 in a smart and safe way, but it was that critical. Merrilee: It's changed time and leveraging technology. I've just noticed such a flowing in customer service and an accountability and when you call somebody to set up an appointment for something, you get some robot on the phone and you push one and you push two and then you push one and then you push three and then you get somebody that's a voicemail or whatever. It's so frustrating. There is such a decline in accountability. It's like somebody's always passing the buck to somebody else or that's not my department. I don't do that. And companies have gotten so big, and I'm talking about the big at ts, the big companies that don't ever answer their phone, they don't have a human that answers their phone. You can't get support. And I think that when it's just so refreshing when you have a company that actually answers their phone, that actually responds to your email that you sent, even if it's a complaint, somebody listened. Somebody responded, oh crap, I'll buy their stuff forever because of that. I was mad, but now I'm happy. Chris: So true. So you mentioned something, it was a while back, but you talked about making mistakes along the way. Can you give us an example of maybe one or two where you're like failure or mistake, but that you learned through persevered through made you better because you had that experience? Merrilee: Yeah, so I had so many mistakes. I think that it's so important to make mistakes because you don't get better unless you make mistakes. Mistakes don't mean failure. Overall. Mistakes mean it's an opportunity to change it for the better, to make your product better, to make it more solid. One of the things early on that I did was I was making a pina colada and I was using real coconut cream. A lot of these entrepreneurs come to me, I'm going to do everything with real stuff. It's healthy, it's this, it's that. It's whatever. I'm not going to use anything artificial. That's great. Okay, go for it. Is it shelf stable? Was it going to rot on the shelf? All those kinds of questions I have that come up when you do a commercial product. But anyway, I was making this pina colada coconut cream. What I didn't know, what I didn't Google was that coconut cream freezes and turns solid at 70 degrees Fahrenheit. So I'm sitting here making this coconut cream. Oh my gosh, taste is so good. The pina coladas were so awesome. And then after that sat there on the shelf for about two or three months, it started to clump up and it looked like cottage cheese in the container. So when people would open it up, they're like, so that was one mistake that I learned from and had to fix, and we did and it's awesome. Another mistake I made was I was using real orange juice in my, instead of triple suck, I was using some orange juice in my tequila, Rita, it was a margarita, and I wanted just a little tad of orange juice in there. That orange juice pulp turned brown over time and you don't notice it when you make it. You don't notice it when you test it, but it looked like fish food floating around in the bottom of my container. You could see through my container Chris: Once it goes on the shelf and sits for a while right then, Merrilee: And people are going, I'm shaking it and there's brown specks going around in here. What is that? So these were all early lessons learned, just things you learned just by running the machinery or by cleaning products or by making the containers. I can't even tell you how many mistakes I've made, but I think most of my mistakes were later on more with people than with product And also just learning who to trust. Trusting your gut instinct I think is one of the most important things entrepreneurs have to do. When you feel something's wrong, it is wrong. Even if you meet somebody that seems to be nice or really important, they might just be weird or they might have a problem. So got to keep your distance. Chris: That's good. On that point, any advice you received along the way from someone that really stuck with you and helped you through the journey? Merrilee: There was lots of times I had advice, but it wasn't really framed in terms of advice. I remember when it was pretty early on, my dad came to see me and it was before we knew any level of success and he sat there and he looked at the buzz ball and he goes, I think you might have something here. And that just felt so good to me to hear that from someone else. And it wasn't because he was my dad, it was just like he was just a normal person looking at a normal product and he was judging it and I thought, wow, okay. He said that. Another one that comes to mind is Blair Casey. He was an original distributor for me, and he was the first guy to bring in my buzz ball product into Texas. He worked for Glazer's at the time, and then I hired him in 2017. He came on board and became my head of sales. Anyway, this guy was always positive. I relate him to Ted Lasso, but he's just so positive. But he always was, glass is always half full with that guy, and I always remember his way of being more than him saying the glass is half full, but the glass was always half full with Blair. And even when you focus on how it's half empty, you got to remember that it's also half full. Chris: Look for the positives in the learning though. That's great. Great stuff. Merrilee really appreciate your insights and sharing your story. A couple of things just to maybe wrap things up more Texas specific. Is there anything, having been in Texas for a long time, any traditions or things that you and your family like to do in the state or in the dallas Fort Worth area? Merrilee: I like to go to Stars games and things like that. My husband loves to play golf. My kids, I've got five grandkids now, so home is special to me. My home is the most important place to me and there isn't really, I can't say I like State Fair of Texas or the PBR Rodeo or anything like that is sticking out in my mind. I like to go occasionally, but I like to stay home a lot and I like to spend time at work a lot and I love Christmas holiday lights. Just the holiday season, seeing all the lights, it just warm my heart. It just makes me feel good. Chris: That's great. Okay. Here's a question for you. Do you prefer TexMex or barbecue? Merrilee: TexMex with lots of cheese. Chris: Lots of cheese. I can relate to that. Merrilee. This has been great. I really appreciate your time. Congratulations on just what a cool story coming from a teacher to a very successful alcoholic beverage manufacturer. Merrilee: Oh, thank you. Thank you. I'm on my new things now and I'm actually making some barbecue sauce and doing some other things with gourmet land that's a completely different new products, new company, and that's where I'm spending a lot of my time now. And RAC is carrying the torch for BuzzBallz and they're doing a great job. Chris: Well, it sounds like you meet the definition of some of my favorite people, which is serial entrepreneur onto the next thing. Merrilee: Can't stop. Chris: I love it. I love it. This has been a pleasure. Thanks again and wishy continued success. Merrilee: Thank you so much. I appreciate it. Chris: And there we have it. Another great episode. Don't forget to check out the show notes at boyer miller.com/podcast and you can find out more about all the ways our firm can help you@boyermiller.com. That's it for this episode. Have a great week and we'll talk to you next time. Special Guest: Merrilee Kick.
As the summer begins to wind down, Jay is back with more Star Wars fashion and lifestyle products, including the Star Wars Coke cans, canteens, and clothes, plus an update from the Her Universe Fashion Show. In this fully armed and operational episode of Podcast Stardust, we discuss: A Millennium Falcon themed shirt from Life is Good, The Star Wars themed Coke cans, plus a hack for finding Anakin, A retrospective article about Padmé's costumes from Revenge of the Sith, Star Wars fashion from Rewind Era, Star Wars Retro Vintage Tumbler Glasses from Joy Jolt, Drinkware from Bee Line Creative, Star Wars themed stadium cross-body bags from Heroes & Villains, A Rebels themed Hydra Sling from Heroes & Villains, Back to school items available on Amazon, and An update on the Her Universe Fashion Show from San Diego Comic Con. For more Star Wars fashion and lifestyle product suggestions, check out episode 913. Thanks for joining us for another episode! Subscribe to Podcast Stardust for all your Star Wars news, reviews, and discussion wherever you get your podcasts. And please leave us a five star review on Apple Podcasts. Find Jay and her cosplay adventures on J.Snips Cosplay on Instagram. Join us for real time discussion on the RetroZap Discord Server here: RetroZap Discord. Follow us on social media: Twitter | Facebook | Instagram | Pinterest | YouTube. T-shirts, hoodies, stickers, masks, and posters are available on TeePublic. Find all episodes on RetroZap.com.
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Dave and Chuck the Freak talk about Dave having 2 bad dreams in a row, Jason’s son’s imaginary demon friend has died, Cort advanced to semi-finals of stand-up comedy contest, NASA intern stole moon rocks and banged on them, big riot on a piece of lake land in Florida, Spirit Airlines in danger of going out of business, teen woke from coma and asks for a Coke, man survived nearly 2 weeks in Canadian wilderness, huge scam ring busted out of the Dominican, eastern part of country has had muggiest summer since 1981, woman’s puppy stolen while on a walk, meteorite crashed into a house, Dave dwelling on bad dreams, Shohei Ohtani being sued, Ronaldo gets engaged, NBA schedule, Taylor Swift and Travis Kelce, Jeff Bezos wants his wife to be next Bond girl, Noah Centineo will play Rambo, Dave ordered a refill for his pen, big lady tripped and smothered husband to death, senior BBQ shooting was over a love triangle, guy plays train horns from house, old man gets job as parking officer, man tried to stop car thieves with grenade, pilot made emergency landing to save woman’s life, elephant tramples guy trying to get a selfie, guy hung on for dear life outside of speeding train after sneaking out for a smoke, woman slapped an old man at the mall over seating at food court, failed tow attempt caught on camera, guy with fleet of rental cars, old guy says American birthday will be a gang bang, raccoon breaks into house, guy did triathlon in booty shorts, Olive Garden bucket of soup, Taco Bell Baja drink, KFC potato wedges, Arizona Iced Tea raising prices, and more! This episode of Dave & Chuck is brought to you in part by Profluent http://bit.ly/4fhEq5l
In episode 1910, Jack and guest co-host Blake Wexler are joined by host of Creature Feature and co-host of Secretly Incredibly Fascinating, Katie Goldin, to discuss…Tourism Is On Fire (In A Bad Way) In The U.S.: Vegas Tourism Crash, The Grand Canyon Wildfires, Foreign Tourists Avoiding U.S., Wolves Scared By Marriage Story, RFK Jr. Cancels 500 Million In Vaccine Research, 21 Cases of E. Coli Infection Reported in Florida Linked To Raw Milk, Curious Octopus and more! Grand Canyon Wildfire Spreads to More Than 126,000 Acres Arizona Governor Wants Investigation of Federal Handling of Grand Canyon Fire Arizona Fire Season: In-Depth Guide Trump's track record of disaster misinformation as he casts blame over California wildfires Las Vegas June tourism declines by 11% from 2024 U.S Economy Set To Lose $12.5BN In International Traveler Spend this year Trump’s Big Beautiful Bill Has A Nasty Surprise For World Cup Tourists Trump signs executive order calling for foreign tourists to pay higher national park fees Trump Administration: Some Foreign Tourists Must Post Bond Of Up To $15,000 To Enter U.S. In move to lift Argentina visa restrictions, Trump rewards Milei’s friendship Scarlett Johansson and Adam Driver Fighting in ‘Marriage Story’ Is Being Used by the USDA to Scare Off Wolves and Save Cattle: ‘They Need to Know Humans Are Bad’ RFK Jr. Cancels 500 Million In Vaccine Research, 21 Cases of E. Coli Infection Reported in Florida Linked To Raw Milk Florida reports 21 cases of E.coli infections linked to raw milk Coke confirms cane sugar change. RFK Jr. calls it a MAHA win. Is it? Some Raw Truths About Raw Milk The Pasteurization of Milk* Curious Octopus "My son has visited the same octopus every week for 3 years. She always loved him until today, when she tried to pull him into the tank." LISTEN: To Love and Be Loved by Annie TracySee omnystudio.com/listener for privacy information.
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