Podcasts about Coles

Author Amy Odell joins host Joanna Coles for a sharp, funny, and deeply revealing conversation about the woman who launched a thousand jade eggs—Gwyneth Paltrow. Odell spent three years interviewing over 220 sources for her new biography 'Gwyneth', in which she's spills everything: from Goop's rise and questionable wellness claims to Paltrow's high-profile love life, accidental class war commentary, and surprisingly savvy business instincts. Is Gwyneth Paltrow the original influencer? What does she really believe? And how did a candle turn her into a meme? Coles and Odell unpack the cultural power—and cringe—of a woman who shaped what it means to be a modern celebrity, whether we like it or not. Hosted on Acast. See acast.com/privacy for more information.

Can game shows change the rules to stop people winning? Why aren't men reading fiction? Who pays for the glam squad red carpet appearances require? Your questions answered by Richard Osman and Marina Hyde. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Requires relevant Sky TV and third party subscription(s). Broadband recommended min speed: 30 mbps. 18+. UK, CI, IoM only. To find out more and for full terms and conditions please visit Sky.com For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah AkudeVideo Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry SwanProducer: Joey McCarthySenior Producer: Neil FearnHead of Content: Tom WhiterExec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pulitzer Prize-winning journalist Julie K. Brown joins Joanna Coles to unpack the latest twist in the Epstein saga—why Trump's former personal lawyer, Todd Blanch, now number two at the Justice Department, personally visited Ghislaine Maxwell in prison. What did she tell him, and who is on the rumored list of 100 names possibly connected to Jeffrey Epstein's sex crime activities? As Epstein's victims speak out in anger and fear, Brown reveals why Maxwell could now be in danger too—and why the Epstein cover-up still haunts the White House. Coles and Brown also dig into Florida's ex-AG Pam Bondi, the deleted Elon Musk tweet, and why Epstein may have believed he'd never done anything wrong. With new subpoenas looming and Congress demanding answers, the question remains: what's in the Epstein files—and who doesn't want them released?Pulitzer Prize-winning journalist Julie K. Brown joins Joanna Coles to unpack the latest twist in the Epstein saga—why Trump's former personal lawyer, Todd Blanch, now number two at the Justice Department, personally visited Ghislaine Maxwell in prison. What did she tell him, and who is on the rumored list of 100 names possibly connected to Jeffrey Epstein's sex crime activities? As Epstein's victims speak out in anger and fear, Brown reveals why Maxwell could now be in danger too—and why the Epstein cover-up still haunts the White House. Coles and Brown also dig into Florida's ex-AG Pam Bondi, the deleted Elon Musk tweet, and why Epstein may have believed he'd never done anything wrong. With new subpoenas looming and Congress demanding answers, the question remains: what's in the Epstein files—and who doesn't want them released? Hosted on Acast. See acast.com/privacy for more information.

This summer sees the release of an expanded edition of Richard Hawley's breakthrough masterpiece “Coles Corner” with an accompanying tour. Richard joins me for an epic chat about the making the record, his family history, his prodigious session work, the closing of the beloved Sheffield Leadmill, and working (remotely) with Hank Marvin. Enjoy. Find me on Instagram @sendingsignalspodcastVisit richardhawley.co.uk for tour dates and reissue information. 

Is South Park the most important show in the world? Can Marina explain Roblox's Grow a Garden to Richard? What makes Adam Sandler the most bankable actor in the world today? After South Park's Trey Parker and Matt Stone signed a $1.5bn deal with Paramount, they kicked off their 27th season by taking aim at Donald Trump and Paramount themselves. Trump didn't react well with the White House claiming the “show hasn't been relevant for over 20 years” yet could the show now be more relevant that ever? It targets the right, the left and the centre. It gets people talking. It is also worth in the eyes of Paramount that staggering sum of money. So, is South Park the most important show in the world right now? ‘Grow a Garden' is storming Roblox - the online universe where anyone can create games - beating records held by the likes of Fortnight in the process. But what is it, and is the secret of its success its simplicity? With Happy Gilmore 2 streaming on Netflix now, Richard and Marina discuss if Adam Sandler is Hollywood's biggest banker and why people underestimate his talent and appeal. Recommendations:Marina: Diana World - Edward WhiteRichard: The Map Men (YouTube) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Requires relevant Sky TV and third party subscription(s). Broadband recommended min speed: 30 mbps. 18+. UK, CI, IoM only. To find out more and for full terms and conditions please visit Sky.com For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah AkudeVideo Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry SwanProducer: Joey McCarthySenior Producer: Neil FearnHead of Content: Tom WhiterExec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

In a conversation that peels back layers of both fiction and reality, Michael Ball demonstrates why Adelaide sits at the heart of Australia’s intelligence network while his character Zoe Baird navigates a bio-terror plot during a pop concert. Ball’s journey from RAAF intelligence sergeant to published author reveals the hidden world of modern espionage, where accountants and IT managers pose greater threats than gun-wielding operatives, and where Adelaide’s unassuming facade masks its role as a significant intelligence hub. The SA Drink of the Week delivers a genuine surprise as Bickford’s new sugar-free cordial range passes the ultimate test of a self-proclaimed “super taster” who typically rejects artificial sweeteners. These magnificent recreations using fruit juice concentrate and stevia prove that innovation can honour tradition without compromise. Our Musical Pilgrimage celebrates the decade that defined a generation with Denim and Stripes, an original eighties anthem crafted for radio newsreader extraordinnaire, Mel Usher, weaving together Madonna’s Adelaide Oval concert memories with the fashion and music that shaped an era. You can navigate episodes using chapter markers in your podcast app. Not a fan of one segment? You can click next to jump to the next chapter in the show. We’re here to serve! The Adelaide Show Podcast: Awarded Silver for Best Interview Podcast in Australia at the 2021 Australian Podcast Awards and named as Finalist for Best News and Current Affairs Podcast in the 2018 Australian Podcast Awards. And please consider becoming part of our podcast by joining our Inner Circle. It’s an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we’ll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a 5-star review in iTunes or other podcast sites, or buy some great merch from our Red Bubble store – The Adelaide Show Shop. We’d greatly appreciate it. And please talk about us and share our episodes on social media, it really helps build our community. Oh, and here’s our index of all episode in one concisepage. Running Sheet: Bomb Plot At Adelaide Oval With Michael Ball 00:00:00 Intro Introduction 00:03:43 SA Drink Of The Week This week’s SA Drinks Of The Week, are the five flavours available in Bickford’s new sugar-free cordial range. When Sofia from Bickford’s reached out offering samples of their new sugar-free cordial range, my immediate instinct was decline. As a self-proclaimed super taster with hypersensitive olfactory sensors, artificial sweeteners typically leave a metallic, clingy aftertaste that ruins any drinking experience. My honesty about this aversion only strengthened Sofia’s determination to prove these products different. The verdict: these cordials are magnificent. Released during Dry July, Bickford’s has achieved something remarkable with their five-flavour range including lime juice, lemon juice, tropical, lemon lime bitters, and raspberry. Using fruit juice concentrate for flavour and a naturally derived stevia blend for sweetness, they’ve eliminated the telltale artificial aftertaste that plagues most sugar-free alternatives. The lime cordial, crucial to get right given Bickford’s heritage, delivers authentic citrus punch without compromise. The raspberry, typically the most challenging flavour to recreate without leaving tanginess from artificial substitutes, tastes indistinguishable from its sugared counterpart. At just eight calories per serve and available nationally through Coles, these cordials prove that innovation can honour tradition. For anyone who’s sworn off sugar-free beverages after previous disappointments, these warrant one more attempt. 00:08:18 Michael Ball Michael Ball’s entrance into our studio carries the quiet confidence of someone who spent over a decade analysing threats most of us never consider. His latest novel drops readers directly into Adelaide Oval during a terrorist attack, but this isn’t mere sensationalism. Ball knows something most South Australians don’t: our seemingly sleepy state operates as a genuine intelligence hotbed. “Adelaide is a hotbed of intelligence and spies,” Ball reveals, explaining how military intelligence units, research facilities, and cutting-edge technology create exactly the environment where modern espionage thrives. “Spies these days aren’t James Bond running in with guns. If you’re doing that, something’s gone horribly wrong.” Today’s intelligence operatives work as accountants and IT managers, quietly extracting data without dramatic car chases or explosions that would signal operational failure. The conversation takes a fascinating turn as Ball explains his role as an intelligence analyst, serving as the enemy’s representative in planning rooms. Using empathy as a weapon, analysts must think like adversaries to provide decision superiority. “You cannot climb Mount Everest without climbing all the other hills and mountains beforehand,” he explains when discussing resilience, connecting military discipline to the broader challenges facing young people today. Ball’s path to writing began during a severe mental health episode, part of the PTSD that affects many intelligence veterans. His wife’s challenge that “you always give up” sparked the determination to complete his fantasy novel, but it was watching his three-year-old daughter enjoy Taylor Swift that triggered the darker inspiration for Zoe Baird’s story. The bastard in him, as he puts it, wondered what would happen if someone deployed a bio-weapon at such an event. The author’s approach to character development draws directly from his intelligence training. Writing 14-year-old Zoe required the same psychological profiling skills he used to understand enemy mindsets. Listening to Paramore songs on repeat for ten days, Ball immersed himself in the emotional landscape of his protagonist, creating a character his daughter could admire when older. “I wanted this to be a character that my daughter can read when she’s older and want to be like,” Ball explains. Zoe succeeds not through superhuman abilities but through intelligence, resourcefulness, and resilience. She fails frequently but continues forward, embodying the same qualities Ball taught in his military leadership workshops. Ball’s current work with Disaster Relief Australia provides another lens through which to understand his writing. Veterans flock to disaster zones because “a disaster zone is just a war zone without bullets,” offering familiar territory where they can serve again while processing their own trauma. The organisation’s research proves that helping others reduces PTSD symptoms, creating a positive cycle of service and recovery. The author’s workshops in schools teach failure as a learning tool, using intelligence concepts like center of gravity to help students identify what truly matters in their goals. His four-stage failure framework helps young people understand that most setbacks stem from unclear goals, changing circumstances, bad advice, or lack of proper support systems. Learn more about Zoe Baird and her novels and if you see this before September 26, 2025, you can enter the art competition Michael discusses. Primary and Secondary school artists could win $500 and have their artwork featured in Zoe’s next novel. Michael Ball on Instagram. Michael Ball on Good Reads. Zoe Baird’s: Popstars & Pathogens on Amazon. 01:34:09 Musical Pilgrimage In the Musical Pilgrimate, we play a track by Steve Davis & The Virtualosos, Denim & Stripes, a new 80’s anthem written for Adelaide newsreader, Mel Usher. Adelaide Oval’s role as the setting for Michael Ball’s fictional terrorist attack connects to its reality as a venue for major international artists, from Madonna and the Rolling Stones to Adele and Pink. This link to pop culture stardom provides the perfect bridge to celebrate one of South Australia’s most recognisable media personalities. Radio newsreader Mel Usher’s recent milestone birthday revealed her status as an absolute tragic for eighties culture. Her social media shares about denim, stripes, and the decade’s distinctive fashion aesthetic sparked inspiration for a collaborative tribute. Steve wrote the song and then used his virtual session band, Steve Davis & The Virtualosos to bring it to life, crafting an eighties anthem that weaves together the era’s defining musical and fashion elements. “Denim and Stripes” celebrates everything that made the decade memorable: the fashion choices we now view with nostalgic affection, the music that defined a generation, and the unapologetic embrace of style over subtlety. From peroxide tips to padded shoulders and acid-wash, the song captures the decade’s spirit for anyone who lived through or appreciates that transformative period in popular culture. The track is now available across all streaming platforms, serving as both a birthday tribute to Mel and a broader celebration of the decade that continues to influence contemporary style and sound.Support the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/See omnystudio.com/listener for privacy information.

La excusa de las "externalidades" ha sido una de las más recurrentes para la intervención pública. ¿No hay alternativas desde el sector privado? Esta semana, en Economía Para Quedarte Sin Amigos, intentamos el más difícil todavía. Porque no hay ningún ámbito en el que la acción del Gobierno se haya planteado como más necesaria, imprescindible, insustituible... como en el del medioambiente. Del cambio climático a los parques naturales, de la limpieza de los ríos al control de los contaminantes: los políticos nos dicen que si no estuvieran ellos para controlarnos, arrasaríamos con nuestro entorno. ¿Es esto cierto? Para intentar ofrecer no sólo una respuesta teórica, sino alternativas practicas, nos visitan dos expertos de primera: Luis Ignacio Gómez (bioquímico, emprendedor, docente y fundador de una empresa de biotecnología; y director del Master in Environmental Economics en la UFM) y Andrés Mayén de León (ingeniero Industrial y responsable de ESG en el Banco Industrial de Guatemala). Junto a ellos nos preguntaremos si hay otras opciones a la norma, la prohibición, el impuesto. Y sí, las hay, son muy factibles tanto de poner en marcha como de desarrollar. El mercado siempre encontró soluciones para las principales necesidades del ser humano. ¿Por qué iba a ser diferente con el medioambiente?Música Esta semana, el protagonista de nuestra selección musical es Richard Hawley. Y estos son los temas que hemos escuchado: "The Ocean" "Tonight The Streets Are Ours" "Not the only road" "Coles corner"

Pour ce mois de juillet, alors que l'été débute dans une chaleur accablante, Micro-Ondes vous propose de vous balader dans ces écoles de Grenoble qui viennent de fermer. Pas pour évoquer les conditions de travail des ATSEM, les difficultés des... Continue Reading →

The value of the global trade of goods today is approximately 30 trillion US dollars. That's 83 billion dollars per day of goods being transported all over the world across land, air, and sea. But trade is nothing new. In ancient times, trade began as a barter system in which people exchanged one object for another. People traded animal skins or services for food, weapons, clothing, and spices. Some primitive societies even used shells or pearls as currency, but during the 18th century, coins and money currencies became more prominent. Trade has boomed over the last two centuries to the point where we are all involved in it every day of our lives. Most of us regularly trade in the local supermarket, where we can find almost anything we need in one place rather than having to visit multiple stores. It's made shopping so much more convenient. These self-service super shops offer a wide variety of food, beverages, and household products under one roof. They offer a huge range of brands and product types. In fact, on average, there are around 40K items in the store. The main supermarkets in Australia are Woolworths, Coles, IGA, and Aldi.But have you ever wondered how they began? So, how did one of Australia's largest supermarket chains begin? Well, Gary Kent, as we follow in the footsteps of Sir George James Coles, a businessman and philanthropist, who changed how we shop, do business, and live. His story will amaze and inspire you.

durée : 00:04:17 - L'invité de "ici Maine" - Pour réduire les factures d'énergie des établissements publics, Montval-sur-Loir va créer un réseau de chaleur urbain. D'ici à 2027, écoles, Ehpad et mairie seront reliés à une chaufferie biomasse. On en parle ce vendredi avec le maire de Montval, Hervé Roncière. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Will the new Grand Theft Auto outsell the entire movie industry on release? Why do Tom Holland movies flop? How did Agatha Christie save Catholicism through a single letter? Richard Osman and Marina Hyde answer your questions on gaming, soundtracks and Taskmaster secrets. Plus - we embark on another edition of 'A-List Or Not'... The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. For more Goalhanger Podcasts, head to www.goalhanger.com The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Requires relevant Sky TV and third party subscription(s). Broadband recommended min speed: 30 mbps. 18+. UK, CI, IoM only. To find out more and for full terms and conditions please visit Sky.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Australia’s spending habits are shifting. In the latest quarter, beauty, pharmacy, and retail surged, while categories like alcohol, petrol, and pet care took a hit. But the stories within those categories are fascinating - like the increasing number of people buying grocery items from pharmacies instead of supermarkets, and the surprising effect of Coles's consolidation of its liquor brands.Ben Dixon, CEO of consumer data and research firm Fonto, talks to Sean Aylmer about the changes in purchasing behaviour, and what it means for Australian businesses.Find out more: https://fearandgreed.com.auSee omnystudio.com/listener for privacy information.

Bonzo Kit

Who tops Richard's list of the best-paid people in British telly? And is Gary Lineker *really* the BBC's highest paid star? Why do all celebs' faces now look the same after filler and botox? Richard Osman and Marina Hyde explore the annual BBC talent pay-list and 'spill the tea' on what the broadcaster's hosts are really paid, from Amol Rajan to Jeremy Clarkson - we've got the receipts. The beauty industry, fuelled by our TikTok and influencer obsession, is one of the UK's biggest retail sectors - Marina reveals why we should speak more about this sleeping giant. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Requires relevant Sky TV and third party subscription(s). Broadband recommended min speed: 30 mbps. 18+. UK, CI, IoM only. To find out more and for full terms and conditions please visit Sky.com For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to All Saints Church Worcester! In this podcast, we invite you to join us for a heartfelt worship gathering that celebrates our faith and community. 

Iron ore prices have lifted to the highest point since February, so will this spark a good run for the miners? MARKET WRAP: ASX200: down 1.02% to 8,668 GOLD: $3,364/oz BITCOIN: $182,070 Commbank & ANZ both lost 2.5%, Westpac was down 3.6%, while NAB was 2.4% lower. Insignia Financial was also on the slide, down 6.2% to $3.93 after it told investors talks were ongoing with CC Capital. While other big fallers included Aristocrat, Pro Medicus and Coles. AMP delivered a positive quarterly super net cashflows for the first time since 2017. Shares finished almost 10% higher to $1.68. Block – the owner of BNPL service Afterpay – saw its shares soar over 11% after news that it would be added to the S&P 500 Index. Iron ore futures climbed to over $104 US a tonne sent BHP, Fortescue and Rio Tinto all climbing CURRENCY UPDATE: AUD/USD: 65.2 US cents AUD/GBP: 48.4 British pence AUD/EUR: 56 Euro cents AUD/JPY: 96 Yen AUD/NZD: 1.09 NZ dollars See omnystudio.com/listener for privacy information.

This week, Jason and Shelby welcome their first-ever international guest – rising Canadian singer-songwriter Alex Coles!

John Torode and Gregg Wallace have been sacked from the BBC's flagship cookery programme MasterChef - but what happens next to them and the upcoming shows? Richard Osman and Marina Hyde answer your questions about the latest scandal affecting the BBC. John Torode says that he has “no recollection of any of this” and “does not believe it happened”. John Torode's team have been approached for comment by Goalhanger The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why did popcorn become the ultimate cinema snack? Do open letters work? And how long does it really take to film The 1% Club – and what does Lee Mack's iPad have to do with it? Join Richard Osman and Marina Hyde as they answer all these questions, plus - how to avoid a comedian's cruel crowd work. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Requires relevant Sky TV and third party subscription(s). Broadband recommended min speed: 30 mbps. 18+. UK, CI, IoM only. To find out more and for full terms and conditions please visit Sky.com For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah AkudeVideo Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry SwanProducer: Joey McCarthySenior Producer: Neil FearnHead of Content: Tom WhiterExec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why are mushrooms on the lips of every true crime podcaster? Has Google's new AI video software put the final nail in the TV and Film industry's coffin? Australia has been gripped by the case of Erin Pattinson, the recently convicted "Mushroom Killer". What does our obsession with murder and crime say about us as consumers? Richard and Marina discuss the true-crime-industrial complex and how that impacts the subjects of these often traumatising cases. The latest, and most impressive, AI filmaking tool 'Flow' by Google has taken the tech world by storm. Richard sets out his vision for a new media utopia, fuelled by the revolutionary app. Recommendations: Marina - K Pop Demon Hunters (Netflix) Richard - 24 Hours In Police Custody (Channel 4) / Can't Sell Must Sell (Channel 4) / Last Stop Larrimah (HBO) Both - Trainwreck: Poop Cruise (Netflix) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Requires relevant Sky TV and third party subscription(s). Broadband recommended min speed: 30 mbps. 18+. UK, CI, IoM only. To find out more and for full terms and conditions please visit Sky.com For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

RMR 0322: Special Guest, Rebecca Davis, joins your hosts, Dustin Melbardis and Lizzy Hayes for the Retro Movie Roundtable as they revisit Back to the Dirty Dancing (1987) [PG-13] Genre: Romance, Drama   Starring: Jennifer Grey, Patrick Swayze, Jerry Orbach, Cynthia Rhodes, Jack Weston, Jane Brucker, Kelly Bishop, Lonny Price, Max Cantor, Charles 'Honi' Coles, Neal Jones   Directed by Emile Ardolino Recorded on 2025-06-03

Escucha dedeEscucha a los mejores expertos

This week Chris and Carl preview WWE's Saturday Night's Main Event, Evolution, NXT's Great American Bash and AEW's All In.RANDOM ALBUM: J. Coles 2014 Forrest Hills DrELITE FIGURE OF THE WEEK: 2022 WWE Mattel Elite Collection Best of Ruthless Aggression Series 2 Booker TDubby is the only brand who is Waging War on Big Energy! Dubby actually works - giving you energy and focus with ZERO jitters or crash. Dubby also has the best custom flavors in the industry. Use the link below to save 10% off your order!https://www.dubby.gg/discount/Wrestlegeddon?ref=UREbwLwGG5ZayQAlso check out Entertainment Earth for your collectible and action figure fixes! Use the link below to save an additional 10% off any instock items!https://ee.toys/ftcollectLike, subscribe and follow us on all of our social media outlets by using this link linktr.ee/wrestlegedonpodIf you're listening to us on Apple Podcasts or Spotify be sure to leave us a 5 star rating! https://podcasts.apple.com/us/podcast/the-wrestlegeddon-podcast/id1471506236https://open.spotify.com/show/2dsUK63nZSmNdco9uD9muw?si=VOza6z9sRKShuhL2_L3IKA&utm_source=copy-linkYou can also leave us a review on our new Podchaser page as well!https://www.podchaser.com/podcasts/the-wrestlegeddon-podcast-889473/reviewsThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrpPodcorn - https://podcorn.com/privacy

The All Blacks are in the capitol for their second France clash. They'll be aiming to claim a series win, maintaining their winning momentum from last's week's game in Dunedin. All Blacks great Dane Coles joined Piney ahead of the test to discuss his career, confronting playing style, and what he's up to now he's hung up the boots. LISTEN ABOVE See omnystudio.com/listener for privacy information.

How does chat show culture differ in the US, and is it to do with where the host sits? What is the science (and magic) behind recreating magical worlds in theme park design? How do bands soundcheck at festivals such as Glastonbury? All this, and more, answered by Richard Osman and Marina Hyde. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah AkudeVideo Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry SwanProducer: Joey McCarthySenior Producer: Neil FearnHead of Content: Tom WhiterExec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Reserve Bank of Australia has thrown one of the great surprises of 2025 by pausing the cash rate at 3.85%. Uber Australia’s advertising business has grown to over $150 million as it doubles down on ads as their latest revenue stream. Aldi has launched a home delivery service in Australia for the first time to get a slice of the growing online grocery industry. _ Download the free app (App Store): http://bit.ly/FluxAppStorel Download the free app (Google Play): http://bit.ly/FluxappGooglePlay Daily newsletter: https://bit.ly/fluxnewsletter Flux on Instagram: http://bit.ly/fluxinsta Flux on TikTok: https://www.tiktok.com/@flux.finance —- The content in this podcast reflects the views and opinions of the hosts, and is intended for personal and not commercial use. We do not represent or endorse the accuracy or reliability of any opinion, statement or other information provided or distributed in these episodes.See omnystudio.com/listener for privacy information.

Are the couple behind the phenomenally successful 'The Salt Path' lying in their incredible memoir? How has an AI band duped music fans around the world? What is the secret sauce to the Youtube sensation Hot Ones? The Salt Path rocked the world in 2018 when couple Raynor and Moth Winn told their real-life tale overcoming terminal illness and homelessness by taking a 630 mile walk around the UK. Now an incredible article in the Observer claims that the main elements of Raynor and Moth Winn's story, including their names, are fabrications. What is the truth and what do publishers or film studios do in cases like this? The Velvet Sundown are racking up millions of listeners on Spotify, despite having never existed. Does it matter that our streaming services are flooded with AI slop - and can Richard and Marina have a number one hit using the same software? Hot Ones, it's the show with hot sauces and even hotter IP. The Sean Evans fronted YouTube show has sold the format to a German comedian - but what is the secret behind this success? Recommendations:
 Richard - Death Valley (iPlayer) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan, Josh Smith Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

durée : 01:02:02 - Les Nuits de France Culture - par : Albane Penaranda - Dans cette Master Class, Claude Chabrol partage avec beaucoup d'humour son expérience de cinquante années de réalisation. Le cinéaste donne sa conception du cinéma tout en faisant souvent référence à la manière de filmer de ses confrères : Rivette, Godard, Renoir. - réalisation : Virginie Mourthé - invités : Claude Chabrol Réalisateur français

This week on Tapod we catch up with Mike Virgo – Head of Talent Acquisition at Coles. We cover the recruitment process for one of the largest hiring businesses in Australia. From over 1 million (that's right 1 million) applications per year to over 60,000 hires, Candidate Experience becomes very, very important and AI also has its place. It's a fascinating and ever-evolving journey. Thanks to Greenhouse for your support this month. 

Smallzy shares the latest viral stories you need to know in his 'Not So News'. For more listen live on the Nova Player & follow Smallzy on Instagram, TikTok & Facebook.See omnystudio.com/listener for privacy information.

Can you save Love Island from the reality show graveyard? Why did a war criminal try to sue Black Ops? And is William Shakespeare actually any good? Richard Osman and Marina Hyde answer your questions on the world of TV, Film and much more... The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Aujourd'hui, Didier Giraud, Barbara Lefebvre et Emmanuel de Villier débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Send us a textIn this heartfelt conversation, I sat down with Jen Yundt Coles — a certified powerhouse in Functional & Integrative Medicine Health Coaching with a deep mission to help you conquer SIBO(Small Intestinal Bacterial Overgrowth) and reclaim your energy from the inside out. Together, we dove into real talk about healing, transformation, and giving ourselves permission to break free.In this episode, you'll learn:What SIBO really is and why it affects so many of usHow stress, perfectionism, and people-pleasing might be wrecking your gutJen's inspiring personal story of rock bottom moments and resilienceThe surprising truth about broken heart syndrome and gut healthHow to advocate for yourself in a medical system that doesn't always listenSimple strategies to boost digestion, energy, and creative flowWhy radical self-loyalty is the game changer for women ready to riseGrab your cup of tea (or your notebook, because you'll want to take notes!) and join us for a soulful conversation that will help you find your inner pearl of greatness.Connect with Jen: https://www.thesibocoach.com Instagram: https://www.instagram.com/the.sibo.coach Facebook: https://www.facebook.com/thesibocoachPlaying small because of chronic gut dysfunction? Grab my Peak Performance guide for key strategies to boost your energy, focus and creativity-- so you can feel and perform at your best!https://thesibocoach.com/peak-performance-h2s-guide-opt-in Follow Pearl onsocial media TikTok, Instagram, and Facebook: @PearlchiarenzaGo to ⁠⁠⁠⁠⁠⁠https://www.wsliving.com/⁠⁠⁠⁠⁠⁠Remember to embrace your inner pearl, nourish yourself, and find balance in life. Staytrue to your authentic self and continue working on your personal growth.

Ecoutez Le débat du jour avec Amandine Bégot et Thomas Sotto du 02 juillet 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ecoutez Le débat du jour avec Amandine Bégot et Thomas Sotto du 02 juillet 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Pour débuter l'émission de ce mardi 1er juillet 2025, les GG : Antoine Diers, consultant auprès des entreprises, Joëlle Dago-Serry, coach de vie, et Jérôme Marty, médecin généraliste, débattent du sujet du jour : Écoles, hôpitaux, EHPAD... faut-il un grand plan climatisation ?

For the first episode of the APAC edition of Unpacking the Digital Shelf, Teresa is joined by Paul Brooks, former GM of Retail Media at Coles360 to discuss the retail media scene in Australia. Paul shares his journey building one of Australia's largest retail media networks, the growth phases retailers go through, and the real-world trade-offs that come with scaling these platforms. We also explore how Australia compares to the US, UK, and Asia – and what brands need to focus on to win in this fast growing landscape.

Was Jeff Bezos and Lauren Sánchez's Venetian nuptials this weekend the wedding of the century? Has Brad Pitt's career been saved by Apple's ad-heavy Formula 1 blockbuster? Amazon billionaire Jeff Bezos finally wed his helicopter flying, children's book writing and astronaut beau Lauren Sanchez this weekend. From foam parties to flailing protestors - Richard and Marina review the wedding event that everyone is talking about it. Apple's 'F1' is doing incredible business at the box office - what did the pair think of the film, and its exposition heavy plot? Recommendations:
 Marina - Jenny Saville - National Portrait Gallery  Richard - Department Q (Netflix) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan, Josh Smith Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pour débuter l'émission de ce lundi 30 juin 2025, les GG : Flora Ghebali, militante dans la transition écologique, Charles Consigny, avocat, et Emmanuel de Villiers, entrepreneur, débattent du sujet du jour : Canicule, 200 écoles ferment d'urgence, est-on préparé ?

This performance used with permission from Jamey Haddad. Jamey Haddad holds a singular position in the world of jazz and contemporary music. Haddad's musical voice transcends styles and trends, and the universal quality of his playing has attracted many international collaborations with artists including Yo-Yo Ma, Paul Simon, and Sting. Jamey is a frequent performer and an honored guest on the program, and he brings to the table unique arrangement with some of the midwest's best performers. This performance was the first of a sold out two night stand and features Chris Coles on saxophone, John Shannon on guitar, Ian Ashby on bass and Jamey Haddad on drums and percussion. From June 6th, 2024 it's Jamey Haddad…Live at the Bop Stop. River Man - Drake Questar - Jarrett In a Sentimental Mood - Ellington Love and Life - Creque The Wind Up - Jarrett For more information on the program, visit our website at thebopstop.org and click on the Live at the Bop Stop Radio Show link.

Invités :  - Gauthier Le Bret, journaliste - Louis de Raguennel, journaliste - Eric Revel, journaliste - Rachel Khan, essayiste Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In today's sermon, we'll explore one of the most striking and mysterious passages in the Old Testament, and we'll discover what this ancient story has to teach us about the life-giving power of a strong church community. Join us! Scripture Reading: Ezekiel 37:9-14 Share: Know someone who needs this message right now? Send them the link! Connect: https://rb.gy/0gguyc Give: https://pushpay.com/g/kindredumc Prayer: https://rb.gy/xwmuok Newsletter: ​​https://mailchi.mp/kindrednc.church/kindreds-latest-6-29-2025

Michael Wolff joins Joanna Coles's to unpack the latest twist in Trump's Iran debacle—a truth bomb dropped by U.S. intelligence. Wolff, Trump biographer and author of 'All Or Nothing' explains how Trump, obsessed with showbiz and "bragging rights," staged a “perfect war” for TV that is now unraveling in real time. The leaked intelligence contradicts Trump's declaration of a triumphant mission, showing Iran's nuclear capabilities remain largely intact—sending the West Wing into a tailspin of blame and recrimination. Susie Wiles launches a frantic leak hunt. Tulsi Gabbard is thrown under the bus. Pete Hegseth scrambles to avoid Trump's wrath, which Wolff describes as “frightening,” and akin to being “treated like dogs.” Wolff uncovers Trump's sugary mood swings to his government-by-whim—“a reality TV presidency with nuclear stakes.” Coles and Wolff reflect on how the U.S. went from a system of institutions to one man's ego show, powered by candy, rage, and a desperate fear of losing the narrative. Hosted on Acast. See acast.com/privacy for more information.

Joanna Coles and Michael Wolff are back with a newsflash pod after President Trump dropped an unprecedented F-bomb on the White House lawn. Wolff—the author of 'All or Nothing'—joins Coles to unpack the deeper meaning behind Trump's outburst about Israel and Iran: "They don't know what the f*** they're doing." Wolff reveals how the comment wasn't a gaffe but the latest act in Trump's attempt to script what he calls "the perfect war"—a PR-driven spectacle shaped entirely by headline management, emotional whim, and circular phone calls. Coles and Wolff dissect how Trump has taken personal ownership of a war he likely doesn't intend to finish. With Trump's unkept performance—tie off, hair unruly, language raw it's a revealing look at a president desperate to direct a global conflict like a reality show finale. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Building Texas Business, I sit down with Pete Mora, founder of Fajita Pete's, to talk about his journey from running a full-service restaurant to building a scalable, off-premise food concept focused on delivery and catering. Pete shares how starting small and keeping the menu focused allowed him to maintain quality and simplify operations. He explains that by limiting the menu and designing the kitchen accordingly, they were able to keep costs low while serving large groups efficiently. His approach helped transition from dine-in service to a streamlined catering and delivery model. We also discuss the importance of hiring well and establishing effective systems. Pete admits he learned the hard way about managing people and the value of setting expectations early. As the company grew, building a culture based on respect, structure, and direct communication became essential to maintaining consistency across locations. Finally, Pete reflects on what it takes to be an entrepreneur. He emphasizes being prepared for challenges, not romanticizing the journey, and staying committed to the long haul. His advice is to set small, achievable goals and surround yourself with people who complement your weaknesses. It's not about doing everything yourself, but about building a structure that supports the growth of your business and your team. SHOW HIGHLIGHTS I delve into the entrepreneurial journey of Pete Mora, founder of Fajita Pete's, exploring his evolution from waiting tables in college to establishing a successful restaurant chain. We discuss Pete's strategic business model, which emphasizes a small footprint and limited menu to enhance operational efficiency and specialize in off-premise services like delivery and catering. Pete shares insights on effective team management, highlighting the importance of hiring the right people, setting clear expectations, and fostering a supportive work environment. The episode explores how Pete's innovative approach and adaptation of technology, particularly during the COVID-19 pandemic, contributed to the growth and success of Fajita Pete's. I examine the significance of maintaining quality and consistency across locations, with a focus on centralizing production processes and collaborating with partners who possess operational expertise. We discuss the advantages of being based in Houston, a competitive environment that offers access to resources and professionals, and how this has influenced the scalability of the business. Pete provides practical advice for aspiring entrepreneurs, emphasizing the value of setting achievable goals and understanding that success can also come from significant contributions within a company. LINKSShow Notes Previous Episodes About BoyarMiller About Fajita Pete's GUESTS Pete MoraAbout Pete TRANSCRIPT (AI transcript provided as supporting material and may contain errors) INTRO Welcome to the Building Texas Business Podcast. Interviews with thought leaders and organizational visionaries from across industry. Join us as we talk about the latest trends, challenges and growth opportunities to take your business to the next level. The Building Texas Business Podcast is brought to you by Boyer Miller, providing counsel beyond expectations. Find out how we can make a meaningful difference to your business at BoyerMillercom and by your podcast team, where having your own podcast is as easy as being a guest on ours. Discover more at yourpodcastteam Now. Here's your host, chris Hanslick. Chris: All right, pete, welcome to Building Texas Business. Thanks for taking time to come on the show. I've been a big fan of your food for years, so really excited about this opportunity. Pete: Well, thank you. I know you told me that the babies grew up eating some of it, so those are always my favorite stories when we get to see multi-generational type of business. We've done some kids from kinder through college now. That's how old we are, that's how long you've been around, I love that I hope my daughters listen. Chris: They don't listen to all these. I think I know that to be true, but they're going to listen to this one. Hayden and Holland grew up on Fajita Pete's. For sure, Fajita Pete's, tell us what that is what you're known for, fajita Pete's. Pete: We're a very small footprint restaurant. 98% of what we do is off-premise. That's our thing. It's either pickup delivery. Catering is a huge part of what we do. By catering, we specialize in corporate catering. Okay, so office lunches, like here at your firm, people call us up 30 people, 11, 30, 14th floor, 29, 25, richmond, you know and then we just show up. They, they like the ease of it. We do three types of deliveries. We do with the warmers, with the servers if you need them, or just drop off and get out of your way which is the most? popular one, but we specialize in a very limited menu so that way we can feed the hundreds of people we do every morning on catering, and then at night we turn into a delivery company, kind of like a pizza company. You call us up, feed us for four. Boom, we show up at your door with the food. Chris: And I can attest that you show up fast. Pete: Yep, yeah, that's from those small menus, so we specialize. There's very few things I'm good at, so I try to do as little as possible so I can be good at those things. Chris: Yeah, keep it simple, stupid, exactly, I love it. So I would think keeping the menu narrow like that helps you with controlling food costs and inventory and managing kind of the cost side of your business. Pete: Yeah, business-wise it's good on a lot of levels. The fixed costs, like you said, the rent. So the menu decides your kitchen layout. So, it decides your equipment package. It decides how many feet I mean you can get very granular with these things. It decides how many feet you need between the equipment, how you lay everything. Our menu specifically allows you to get high ticket items in the small area you know fajitas and group type of events. So we got a high ticket average for the restaurant industry and that's because our items are sold for families or for big groups like this. So it allows you to crank out a lot of food in a short amount of time and allows you to keep it fresh, and it's also a menu that transports well you can compartmentalize everything and it arrives the way you want it to it makes sense. Chris: So let's go back to the beginning. What was the inspiration for you to start this in the first place? At the beginning. Pete: Well, I waited tables to school. I went to. I'm from, naturally from columbia, south america, when we moved here. I grew up inief. I went through high school here, I went to U of H, got into the entrepreneurship program at U of H and that was a program that taught me how to really think about what I can do and scale. Having waited tables, I said well, restaurants really allow you to find out very quickly if you're going to make it or not. And my mom always told me we didn't bring you here to fill out applications, we brought you here to do something. Chris: Wow, I love that yeah. Pete: So with that mentality I was blessed enough to get out of the entrepreneurship program and run into the Meyer family. You know Meyer Land, meyer Park, sure, and we were able to get a very good deal on a restaurant that had been closed for a few years. Mr Meyer was very gracious, allowed me to go into his office. I learned a lot through that negotiation and we started a full service restaurant right out of college, 60 tables in Meyer Park, and that really taught us a lot. I mean typical immigrant story. Right, we made the tables in our garage. You know, walk through the snow in the Houston summers, all that stuff Uphill both ways. Chris: Yeah, exactly. Pete: So that experience was very good, and I always mentioned the full service restaurant because it led to what ended up being Fajita. Chris: Pizza yeah, it's part of your journey, right yeah? Pete: Taught me. The first year was just survival. Second year was figuring out. Okay, now that we kind of know what we're doing because you never know you kind of know what you're doing. Now how do we add revenue? And that's how catering became a topic. Chris: Okay. Pete: It got to over the six years we were there, where we grew the catering business to where it was doing more than our lunch business, and so when it was time to renew a lease, it just didn't really make sense to have the 6,300 square feet we had. Right, we took a leap of faith and went to a 1,200 square foot kitchen in West University and, thank God, it worked out. Yeah, you know, and that's kind of, we were able to keep what we liked from the restaurant business and do it in a way that allowed me to keep doing it, because maybe if I was still in full service I wouldn't be in the business anymore. It was just a very you know, starting at 23, and it was just very hard to get it going yeah uh, but it taught all the lessons I wouldn't learn. I mean, you learn, you know how they say. You learn more the first six months out of college than you do. Chris: The four years in right, yeah. So what was the name of that first restaurant? Pete: Poblano's Mexican Grill. Chris: Okay. Pete: It was in Westmire Park. Now they tore down that area. There's a Coles there. It's a nice development. Chris: Yeah. Pete: I'm very grateful to the people in that area. They were very nice to us. We still deliver to them a lot. You know, we have people that come by the kids. Like I mentioned earlier, we've been able to feed kids from since they're little to college, and when they're in town they come and say hi. So so it's been a very good community based business from the beginning, and I think that's what allowed us to really get the roots down. That allowed us to, you know, withstand all the problems that come with a new business. Chris: Yeah. So let's talk a little bit about those early days. You just said, and kind of alluded to it, those first six months out of college. You feel like you learned a lot more than you did in the four years in college. Anyone in any business starting out on their own there's a lot of headwinds. There's lessons learned. What were some of the things that the challenges you faced that you might share with the listeners to say now you know I went through this, you're likely to go through it too. Here's what I did to help and maybe something you experienced that someone might learn from your experience, to avoid Anything that you share from that perspective. Pete: I think at the beginning, with the restaurant business, you're in the people business right, and the biggest issue that you don't get practice at is managing your employees, your team, your coworkers. I think that was a big eye-opener because maybe people you run into people that don't have the work ethic you have, so you have to learn and I was, you know, young and my mom always told me start when you're young and dumb, because if you're smart enough, you won't do it. If you were smart enough, you wouldn't do this. Chris: Well, there's plenty of people that have come on the podcast that have said you know, yeah, you're never really ready, you just got to take the leap. It's like having a child. Pete: Yeah, you're never ready, it just comes, comes and now you have to figure it out. So, dealing with a crew setting up, the importance of setting up systems from the beginning and not willy-nilly as you go, which I did at the beginning, that's a problem. I said well, we'll figure it out. Chris: Follow your heart. Pete: I think during those trying times at the beginning, it was that developing systems, figuring out how to be a better leader to the people, and also all that while controlling cost, and what really helped me through it because businesses fail from being undercapitalized or mismanaged and what helped me through it is that we were always able to live very below our means to really withstand those pressures that came at the beginning. Chris: Okay, yeah. So yeah, it's good insight. You talked about the challenges of you know work. You're managing a team. There's challenges in building the team right Because you got to get it right and you're going to run across times where you make bad hires. What are some of the things that you've learned over the years? To try to? You know perfect that either the interview process or whatever to make sure you're hiring the right team members that can kind of buy in and get aligned behind your mission and your beliefs. Pete: I think it's hiring. When you hire out of necessity, you're already at a disadvantage. You just need bodies, right. I think, hiring at the right, getting the right person even if you don't have a spot for them, and making a spot for them Somebody that you think can be good for your team. 85 percent of the employee issues are solved at the hiring table. Yeah, you know, you need to get better at picking people who represent, and now people when they're applying, they talk very well, right, so you've got to get used to looking through the through the BS. That's the hard part yeah, and, and we're in the industry where we're talkers right, the end is the restaurant industry and also understanding and being compassionate that most people that are in the restaurant industry didn't that wasn't their goal originally. We get a lot of people that end up in this industry okay, so you have to be understanding of the path they've been through yeah, I didn't think about that yeah, and so so you have to allow them a growth path within your company, allow them a system that shows them respect and treats them like people, because I hear horror stories about how people get treated other places or and it's just the industry word, sure. So I think having that empathy and looking at the same time, looking through the BS and making sure the person you're hiring has somewhat the same values and goals, or at least providing a structure to where it's very clear what you expect from them, I think that's the only fair way to hire somebody Right, because at the beginning I was hiring people and I didn't have a structure, so that's unfair to them because I figured out, like I'm doing current. Chris: Right, right, right, you're living and breathing it. Yeah, someone you hire may not. Pete: No, they need a job yeah, and so learning that that immaturity I had at the beginning, that was key as well and it was unfair to the employee. So really creating systems becomes a way to be more fair to your employees. Set clear expectations, trackable expectations and achievable expectations. I think that's key to them. Chris: So you have this restaurant right, full service for six years or so, and you make a decision that's pretty significant to kind of really change up your entire business model. What was it that kind of you know led you to get the I don't know confidence or the ability to take that risk Like? Pete: everything else. Necessity Necessity Right, because you're signing an extension of a lease and it feels like a plea deal. That's not a good that's a good sign that you shouldn't sign that extension. You know Right, good sign that you shouldn't sign that extension, you know so. Then, luckily, some of my um. Greg lewis is a gentleman who found the spot for me at west you and I'm always very grateful to him. He was just a customer of mine. He said, hey, there's a spot. If you really think about doing it, there's a spot that's available, you should check it out and so I'm very grateful to him. Always he does a lot of real estate here in houston and um, it was a leap of faith in that. I knew that in 10 years I didn't want to be doing what I was currently doing. So I always think if you don't want to do it in 10 years, then don't do it today, because what are you doing? So I said I like this part of the industry and it was also more scalable. The model I was creating was more scalable and coming out of the entrepreneurship program, I mean, you go there to scale businesses. They teach you a lot of things. So I said this is more scalable. With my small brain, it was easier to fill in the spreadsheet and really explain to myself and prove to myself that it was going to be more profitable in the long run. Chris: It's interesting. I wrote a note to come back to this because when you were talking about full service to what you're doing now, it struck me that what you're doing now is way more scalable than a full service restaurant. It's tough and there's plenty of great examples in town that are still very successful restaurants, but those full service restaurants seem to have a. They gain up, the ones that sustain, develop a personality, typically around that founder and entrepreneur right who's there, and we have lots of great examples. I frequent them a lot but they're tough to scale. Maybe they go to two locations, but it's like it's hard to get beyond that personality of that person and what you've done is is may created something that still has great quality food, has your stamp on it, but doesn't require you to be at all the locations for it to be successful and I think that comes from the, the low operating cost, the simplified menu we spoke about earlier, all those things you know. Pete: I do think that the full service there's always. There's great restaurants here. Like I said, I was born in colombia. I learned how to eat mexican food at ninfas yeah you know, and, and there's a lot of amazing restaurants here in houston. People always ask me well, what do you think about this place? They're great. There's a dude, we're blessed in houston there's so much good food and it's just to me. I tell them it's just an honor to be even mentioned. Like they say oh well, I like your food. I compare it to this restaurant. I compare that. You know that's crazy yeah now it's to think of how it's scaled and how how people know we're actually starting to go from the. What the heck is a fajita pizza? Chris: oh, there's a fajita pizza right, which is a weird turn yeah, you know, I don't know how to tell a different mind. Yeah, yeah, so so you, yeah, so you start this new concept, you start to it. Let's talk through what were some of the challenges you faced in scaling the business. Pete: I think it was educating the market. Right, it was really letting people know because at that time in 2008,. You either got pizza delivered or Chinese and that's it. Yeah, so really educating the market that we do delivery. They're like, oh, okay, so for like 150 people or no, no, no, we do. And you would tell the customers would come in, it's a little room like this. They would come in multiple times and then until while they were there, they saw drivers going. They go oh, you deliver to houses. And it was just an education time because Uber wasn't really big. No, third-party platforms, so that was a very difficult thing. I also put the tortilla lady right behind the counter so I could see her hand-rolling tortillas, because also, when you go to smaller locations, people assume it's a lesser product. Right, it's an inferior product. So I said, well, let's put the lady right here so they know, because they're used to going to the restaurant and seeing the ladies make tortillas the good ones, you know and so they were like, oh, I get it, y'all make your food. It was just a big education process, educating the markets always was the hardest thing at the beginning. Chris: Talking about the tortillas, your quality of food is outstanding, my opinion. Thank you. I think other people agree. One of the challenges for a restaurant, I would think, in the scale, is maintaining the quality and the consistency. Is maintaining the quality and the consistency what? And you? You talked earlier about putting systems in place, but what? What are you doing to make sure that quality and consistency is there, because you're now all across the state of texas? Pete: yep. So it was very difficult to begin. Like I said, we we used to trim in house marinating house. It's a. I mean, we can get into the weeds on processes and procedures, but you would always maybe go to another store where they added sugar instead of salt to the marinade. So you're like, oh, we can't do that. Very early on I realized that I needed more system, more structure, and one of my goals was to grow. But I knew I couldn't do it the way I was doing it. Then we got to the point where we could marinate our stuff centrally and distribute it to our food distributor who takes it to the stores. So that was one thing that saved some concern, because that's the biggest heartache is the worst thing you can hear is I don't like that one as much as that one. Chris: Right, it's just different, right? Yeah, that hurts yeah. Pete: So it's developing relationships with manufacturers that can actually do your recipe the right way and deliver it to the customers. Chris: Sorry, yeah, go ahead. You've been talking a lot. Advert: Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyermillercom. And thanks for listening to the show. So let's talk a little bit about innovation. What are some of the things that you feel like you have done, or maybe doing that are somewhat innovative, to help your business grow? Pete: Well, you go back to getting a good team around you, right? So when I started to grow, I ran into one of my partners, joey Aguia, who had a lot of operational experience in the industry. He was a franchisee for multiple concepts and, because I don't want people to think this all came out of my brain, I had a lot of help along the way and I would stop you because that is such a great point. Chris: Rarely has anyone just done it on their own right. You surround yourself and maybe we'll talk a little bit about that in a second, but I think it's a great point we should pause on, it's knowing what you're not good at. Yeah. Pete: And luckily. Chris: I'm so bad at so many things that it was just finding people all over the place that could help me. Well, I doubt that part but I bet you know. Pete: So innovation so you were talking a little bit about All right. So innovation was going to these manufacturers and our recipe is citrus-based. So technology really caught up to what we do in that not that we do anything special, but the way we do it was very hard for technology to be able to put it in a stable way that could perform the way we expected. So along the way we got with further processors who marinated our product and that was a three-year process to really get it right. So that's innovation on their side right. For us it was our technology, our apps, our ability that helped us survive through COVID. Actually Our ability to do curbside, to be quick and responsive, the way we package our things, the way we set up our kitchen, which took a couple iterations, and to really limit steps and increase customers service through speed and convenience and, like I tell people, the three C's you know convenience, a consistency and quality dad joke, like my daughter says that joke and and so. So those three things really helped us to speed up our service and match. So the problem there becomes matching your service through technology and through your processes on the front end. So really investing into that at an early point helped us keep a little bit ahead of the curve along the way. Okay, so those type of innovations. Chris: That's great. Head a little bit ahead of the curve along the way, okay. So those type of that's great. So, as I mentioned, started in houston and one spot in west university. Uh, you've now expanded throughout the state. What are some of the advantages that you've experienced or see in being a texas-based business and maybe it'll kind of spread across the state? I? Pete: think that that well, I came to Houston. I don't you know, being here, you don't realize how big it is and how competitive it is, and, as I think being in that competitive environment really helped us, you know you gotta. I mean, you can't sell fajitas 23 years in Houston and not be good. Chris: Right. Pete: There's 10,000 restaurants that do a great job in Houston, so I think that was one of the things Having access to big providers, distribution, the ports, being close for our produce. You know being close to the border, so I think that being a hub allows you to control costs, develop business and really grow strategically. Having so many people here law firms, business professionals to help you along the way, you have everything you need in Houston, In Texas, you know, by professionals to help you along the way. You have everything you need in Houston In Texas by default, so I think that was really an advantage. Although it's hard to make it, I think you have the tools you need if you're lucky enough to run into them early. Chris: Okay, that's good. So, when you think about the restaurant industry, what are some of the headwinds that you feel like your company or the industry may be facing today, or that you see around the corner that you're trying? Pete: to. Right now. I think there's a crunch. People are spending a little bit less, right? I think we all see it at the grocery stores, we see it everywhere. So a headwind is how do you translate your value proposition to the guests? We're a community-based business, so we tell people teachers, preachers and coaches so that is part of the value proposition you have as a brand. But people still want to. I mean, it's all about the meat and potatoes, right? They want to get a good value for their food. So the headwinds are figuring out how to provide value, control cost and still deliver the quality that the customer deserves. Gotcha. Chris: What was one of the? When you think about struggles or lessons learned, what was one of the maybe failures or mistakes you feel like you made along the way in those early days that you overcame, but it taught you a lesson that you'll never forget. Pete: I think it was really like we mentioned in the beginning hiring problems. At the beginning it was a lack of maturity. It was a lack of having systems, like we mentioned. I think, maybe underestimating what I did in that well, if I did, anybody can do it and maybe making bad decisions on people I could put in key situations, and those probably came because my systems weren't good enough also. So I think really underestimating what you do as an entrepreneur is a problem that we all have. Underpricing your services is a problem we all have. And trying to compete with my full service restaurant, trying to be everything to everybody, having 70 items on the menu that was the biggest lesson. I said no, there's too much waste. It's too hard to be good at everything else. Let's just be good at one thing and replicate that. So I think those lessons really got us to where we are in learning how to trust other people in areas that you're weak at. Chris: I said well, going back to being the best at one thing, it's almost like the GE mindset, right? Yeah, let's be. If you can't be the best, let's not do it. Pete: Yeah, I got any color you want, as long as it's black. Yeah, you know so that's the way you, that's the only way I could figure out how to do it. Chris: Yeah, the kind of going back to the people and I agree with your emphasis on so much of it is in the interview process, hiring process. You usually learn that the hard way, right. And then you get to what do you do when you realize you made a mistake? And what have you kind of learned over the years about when you realize you've made a mistake, how to handle that and how to move? Pete: on. I think you have to be fair to the person. You have to let them go. You have to get rid of the people, right, inform them of why it's probably not a good fit. Most of the times, people just fire themselves. But in this situation where you make the mistake, you just have to be fair. Let them know what their strengths and weaknesses are, because I would want somebody to do it to my son. Sure, let him know where he messed up so he can be better next time. Say, hey, it ain't going to be here, but if you get better, you'll do better there. So having those clear conversations those are tough conversations to have, sure, they are, but they're important because they're part of leadership is not when you're with the person you know. Good leadership extends to when they're gone from you and in the lessons, like a lot of the leaders I've come across, I say the things they say still 30 years later because they're good leaders. So they don't have to be next to you to be a leader. So we, as people who are in charge of businesses, we have to understand that the leadership style we need needs to be forward thinking, right. Chris: But it's a great mindset to share. So let's talk a little bit about leadership then. I always like to ask people how would you describe your leadership style? How do you think that's evolved over the last? Pete: almost 20 years. I think it's like people, I'm very relaxed leadership style. I'm really not very confrontational. I need to get better at those things. But I take everybody's opinion. It's very disseminated the way we make decisions. It's never hey, make the call, pete, right, no, no, we talk about it. I involve everybody. People that maybe even ask why are you asking my opinion? Why do I? Whatever, I think it's very important to always take the opinion of people actually in the front lines, and that's the reason I like having my store, my original store, always because I'm making decisions for a store in Chicago, well, I need to feel the pain of that decision, I need to feel the weight of it, and if I wouldn't do it at my store, why would I do it at theirs? So it keeps you honest. You have to be with the team. I guess is the question for leadership. Chris: Sounds like kind of that servant mindset. Pete: Yes. Chris: I'm not going to ask you to do something I wouldn't do myself Exactly. Pete: And then, once decisions are made, expect everyone to know, get behind it, move forward. Yep, exactly, I think that's important part of especially the industry we're in, because people you, you deal with hourlies, salaries. Now with the franchising corporate staff is a different employee than at the store level, but everybody has a, a trigger. You can. You can touch people in different ways, but you have to take the time to know what motivates them. So you have to to be in it. Chris: Got to be in it. So we've kind of been talking around this, but let's go right into culture, right? So all you're talking about hiring the right people, telling them and being clear about expectations, giving them motivation and incentive to do that job. You know, how would you describe the culture that you believe you have at Fajita Pete's? And then what are you doing to make sure that, as you scale the business beyond that one location, that it is resonating in those other? Pete: locations. We need to do a better job of culture building. You always need to be doing a better job of culture building. I think it's by example, like I told about the leadership side. So we try to communicate directly with the teams. If there's issues, you communicate directly with the frontline people that don't expect a call from you, but it lets them know hey, somebody's watching, and not only when there's issues. When there's good things happening, you need to communicate that to them, because it's like putting deposits in a bank account right, every interaction you have with somebody is that you're putting a deposit or you're taking a withdrawal and if you go and only withdraw, they're not going to listen to you. There's nothing there. So you have to build that up. So those interactions are part of what we do as a culture. We need to incorporate probably more team meetings, as we do. We did at the beginning and now, as the company grew, we have multi-unit franchisees who kind of have a good vibe going on good culture within them. But I do think getting back to more scheduled team events is going to be good. We just had one a few months ago. So those things that allow people to see that you're in it with them. You're going through the same issues it's not just you and you have that support system. I think those things are critical. Chris: I like that and I think the team building right Creating opportunity for them to connect and build relationships so that the team within the team has a connection, feels like they've got each other's back will end up being a better product for the customer Because they're taking pride in what they're doing and want to help each other be successful. Pete: You have to believe your own BS. You know what I mean. Chris: If not, because part of the service that. Pete: You have to believe your own BS. You know what I mean. If not, because part of the service that we try to teach is genuine service. So you have to have a genuine. Like I tell people, don't learn my spiel, but learn in your words. Say the same things in your words, because I don't want it to sound rehearsed True. But, it's a tough thing, as we grow so fast, to really you go through six months at a time in the blink of an eye. So it's something that we have to be more intentional on and keep building that Right. Chris: There's so many things going on right. That's a good point as an entrepreneur, just how you juggle and manage because you're trying to keep the business going, trying to grow the business, you're trying to maintain relationships up, down and all around. But you got to. I think it comes back to systems and processes. Right To say we're going to have quarterly team meetings or whatever they're going to be, so that there's a scheduled cadence to doing the things that help create the connectivity. Pete: Yep, that's part of growth. I think it's just taking stuff off your plate, putting in the right, because on top of all the business stuff there's also life. Yeah, you have a family, yeah, exactly I know so you think about. Chris: you were a great education at U of H and the entrepreneurial program. So what? What type of advice, being where you are now looking back, for someone out there that maybe is thinking about starting on their own, like you did years ago? What are some of the one, two, three things you might say as advice to say, if you're thinking about starting your own business, regardless of the industry? Pete: What's some something you might say as advice to say if you're thinking about starting your own business, regardless of the industry, what's something you could pass on to them? I think you have to have. You have to go in it with open eyes and understand that it's going to be. You can have the best intentions and you can do everything fault, but it's always your problem. So I think that's having you have to know that going in and thank God, now there's industry. You hear, hey, I started a business, sold it in five months for X amount. That's awesome, but that's not everybody. So be ready to. If you're not planning on keeping it, don't start it. Be ready for that. So I buy a couple of little commercial real estate properties. Are you going to flip it? If I'm not willing to keep it for 30 years, I'm not going to buy it today. Now will I flip it? Probably. But you have to go in with the mentality If you're not going to keep it, don't start it. And, like the good things, set yourself small goals, because you always have the big picture as the entrepreneur, as the founder, sure, but set small goals and celebrate the wins, right, you know. So I, I think it, once you achieve those smaller goals, those milestones. You really need to celebrate them for you, because we have, I tell people, entrepreneurship is almost a disease, right, right, and you don't recommend it to everybody. It's not for everybody. 100 so, and there's nothing wrong with not being an entrepreneur now. Now there's a culture that everybody needs to be their own boss and side hustles, and not for everybody. There's nothing. There's entrepreneurship that they teach us in the entrepreneurship program also how to grow within the company Interesting, how to add value to your boss. Chris: I hadn't heard of that. That's great yeah. Pete: So that's a very important part, because not everybody, it's not for everybody. Chris: It's not, and that's a great point, right. Everyone thinks, and because of those, the the things that get the headlines right someone starts a company, a year later, they sold it to whatever it sounds easy, we're making it. Pete: You know the media romanticism about it yeah, but it's not for everyone. Chris: I mean, we're all different, we all have different strengths and and we said this earlier, you know in the podcast, in this episode it's not easy, it's not for everybody. So just because you can't do it, that make you a bad person. You have, you could have a very significant role within a company, even if you haven't found it uh, I would think that's a great thing on your resume is failure right, right that that that I mean. Pete: that's how we all learn, absolutely, you know. And another another thing is people who have done things. If you can move one rock out of the path of somebody coming behind, then that's also our responsibility. Right Now, will they listen or not? Because I remember 23,. You knew everything, you know, yeah, so, but you have to be available to those people as well available to those people as well. Chris: Okay, so you said you moved from Columbia. Yes, sir, what's your favorite thing about Houston or Texas? Is there an event you like to go to every year, or sporting event or cultural event? Pete: About Houston is that there's a lot of live events. So I like live stuff, I like sports, I love the Astros. Go to the Texas games, rocket games, I like that. If you wake up at, if you you're one in the morning and you want to eat food from any country in the world, you pick it. There's a restaurant here in houston for it. Yeah, I like that. There's a good international community. I mean, there's bad things, always the traffic and everything, but that comes with it, right. So I like the opportunity that it's there, because then you can learn from different things, you can apply what you learn in other areas. So that's what I like about it Just the broadness of it, the availability of whatever you can think of and the access to different people that come from maybe not a similar background, but we all have mothers, grandmas, fathers, brothers, sisters. So you end up realizing that the world is not as big as you think and we're not as different as we think. Chris: Very true, very true. So I'm 90-something episodes into this podcast. I've asked every guest this question at the end. When I ask you even though it just seems a little bit odd, but I ask my guests, what do you prefer? Tex-mex or barbecue? You with the fajita restaurant? It seems like it's not a fair question. Pete: It's not a fair question, because my favorite type of food is chinese. Okay, so no. But houston has a great uh text mix scene and and I think it's just awesome when people come here you've seen the interviews they come in for barbecue text mix, but there's so much more in between, sure, you know? I think it's. It's such a beautiful, it's a good city. Chris: It's a great city to be a foodie. Yeah, because it's also where it's such a beautiful part of town. Pete: It's a great city to be a foodie. Yeah, because it's also where it's at on the map right. You can access different produce products that match other cuisines, so then you end up getting more authentic food, like you would if you went there Now. It's not equal apples to apples, but it's a very good representation of whatever that culture is trying to portray. Chris: So last question you've mentioned is it's it's not being an easy being an entrepreneur, run your business. So what do you do to kind of for yourself, to kind of recharge, relax? Pete: Spend a lot of time in the afternoons with the family. The funny thing is cooking, which we do all day. But you know, go home, clip a branch of the rosemary plant, make some steaks for the family, spend time, go to live events. I think recharging that social battery. Being in crowds, I like that environment. That's part kind of the restaurant kind of gives you that. But you know, going to different live events, concerts and sporting events is really kind of the way to charge up and it allows you to be in the moment and, even though you never clock out as an entrepreneur, it allows you to kind of disengage for just enough. Chris: Yeah, you know until you're driving out. Nearly right, yeah, so well, pete, this has been great really your stories amazing and inspiring. Like I said, I've been a big fan of the food for four years before you, so getting to meet you has been a real pleasure. Pete: Thank you, thanks for coming on. Thank you, brother. Chris: Appreciate it.T Special Guest: Pete Mora.

Who is the secret influencer behind the nation's most vile hate website? Has Rachel Zegler saved her career with her West End performance of Evita? How did DAZN secure the rights to the Club World Cup, and is it all legit? Richard Osman and Marina Hyde peel back curtain of the murky world of Tattlelife, the toxic gossip website dedicated to tearing down z-list influencers - its owner has finally been exposed and it may surprise you. Jamie Lloyd is reinventing theatre once again with his controversial take on the Rice & Webber classic 'Evita'. Does Rachel Zegler's balcony performance live up to the hype? Finally, we explore the complicated broadcast relationship between FIFA, Saudi Arabia and DAZN. Do football fans even matter in the 21st century? Recommendations: Barry Diller - Who Knew (read) / The Gold (iPlayer) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Trump biographer Michael Wolff joins Joanna Coles to pull back the curtain on a White House in disarray. The author reveals how the president's impromptu, last-minute decision-making around Iran—epitomized by a series of frantic Friday phone calls and a dismissive “fuck Tucker”—turned what insiders claimed was a long-planned operation into a mad scramble. Wolff explains that while official narratives try to dress up the moment as a flawless, strategic maneuver, in reality the president dithered until the very end, leaving everyone guessing and scrambling for their next move. Coles and Wolff dissect the chaos behind the rhetoric—how rival factions from the MAGA base to neocon advisors vied for his attention—and expose a leader who shifts his course with every call, embodying a breathtaking blend of uncertainty and dangerous improvisation. Hosted on Acast. See acast.com/privacy for more information.

Trump biographer Michael Wolff joins Joanna Coles to discuss how the president's $45 million attempt at creating a "menacing" military parade backfired into a yawning, low-budget cosplay. The author of 'All or Nothing' reveals the real reason Trump was furious at the troops, what Pete Hegseth got wrong, and why the U.S. military has moved on while Trump is still stuck in 1965. Coles and Wolff explore how Israel's strike on Iran played out while Trump sat bored on a D.C. bleacher—and why the war made him look weak, used, and irrelevant.  Hosted on Acast. See acast.com/privacy for more information.

The Nats lost their fourth in a row after bring shutout by Mets starter David Peterson on Wednesday night. Mark & Al focus on the scuffling offense, which has completely lost its groove since their hot trip out West.(05:45) James Wood had two of the six hits, but has only one homer in the month of June.(09:30) Riley Adams got the start behind the plate against the lefty Peterson.  It seems like his playing time has ticked up this month as Keibert Ruiz's continues to struggle.(17:40) Darnell Coles is back under the microscope during this stretch of little run support. Coles has been the team's hitting coach since the 2022 season.(24:00) Jake Irvin gave up four runs on a pair of homers in just five innings of work.  Irvin had three consecutive poor outings and his ERA has gone from 3.42 to 4.21 in the process.(30:00) Washington is now seven games under .500, but does remain in 3rd place in the NL East.(34:10) Josh Whetzel, the Voice of the Rochester Red Wings, provides his weekly update on AAA.  Hear the latest on Brady House, Cade Cavalli, Daylen Lile, and more.