Podcasts about Creamy

From creamy to crunchy, more than 32,000 jars of peanut butter are making their way into Florida homes, thanks to this year's Peanut Butter Challenge, and national origin, and American farmers reacted to the USDA's new $12 billion aid package with cautious relief.

Sam Nazionale @pranzoakonoha, Silvia Casini"Itadakimasu"Spazio Varesina, Milanofino al 6 aprile 2026http://www.vertigosyndrome.ithttp://www.spaziovaresina204.itDopo il grande successo di Genova, ITADAKIMASU, la mostra immersiva che trasforma i piatti iconici dell'animazione giapponese in esperienze reali, approda a Milano, allo Spazio Varesina 204, fino al 6 aprile 2026. Con un allestimento completamente rinnovato, la mostra conduce il pubblico in un viaggio sensoriale che intreccia immaginazione e tradizione culinaria del Sol Levante, trasformando il cibo dei cartoni animati in un'esperienza da vivere… Ideata e prodotta da Vertigo Syndrome e curata dal food influencer @pranzoakonoha (Sam Nazionale) insieme alla scrittrice Silvia Casini, l'esposizione ha il patrocinio del Municipio 8 di Milano, del Consolato Generale del Giappone a Milano, di AIRG – Associazione Italiana Ristoratori Giapponesi, e invita il pubblico a scoprire come, negli anime, il cibo diventi linguaggio che racconta emozioni, legami e condivisione.  ANIME, CIBO E TRADIZIONE GIAPPONESENel mondo vivo della cucina giapponese Itadakimasu si sviluppa attraverso 9 sale scenografiche, con 16 video-ricette originali, 38 sculture realizzate con la tecnica giapponese dello shokuhin sampuru, 14 stampe ukiyo-e, 22 poster relativi allo Studio Ghibli, 37 poster, 4 cartonati di anime giapponesi e le illustrazioni di Loputyn e Blackbanshee, oltre a contenuti interattivi e a un ricco bookshop tematico.Questa varietà di elementi non è semplice decorazione: ciascun dettaglio trasporta i visitatori nel mondo vivo della cucina giapponese degli anime, immergendoli tra sapori, profumi e storie che hanno conquistato generazioni. Ogni dettaglio accompagna i visitatori dentro la cucina animata, tra sapori, profumi e storie capaci di attraversare generazioni. In Giappone il cibo è un racconto che custodisce memoria e condivisione: un ramen fumante, un onigiri avvolto nell'alga o un bentō colorato riescono a emozionare quanto a far venire l'acquolina in bocca. Itadakimasu è molto più di una mostra.  E' un viaggio sensoriale nel cuore di una delle tradizioni culinarie più raffinate del mondo. Attraverso il linguaggio dell'animazione, con scene tratte da opere dello Studio Ghibli, di Mamoru Hosoda e Makoto Shinkai, ogni piatto animato diventa esperienza da vivere con tutti i sensi. A tutti i visitatori verrà regalato all'ingresso un piccolo ricettario creato appositamente da Sam per questa mostra.  IL PERCORSO ESPOSITIVOLe nove sale raccontate Il Santuario di InariUn inizio sacro e suggestivoAll'ingresso della mostra, i visitatori si troveranno di fronte a Inari, il kami, ovvero la divinità giapponese del raccolto, dell'agricoltura, della fertilità e della prosperità. Qui sarà possibile fare un'offerta simbolica, scegliendo tra una varietà di doni preziosi per il kami. Accanto a Inari, le eleganti volpi – messaggere divine che popolano la cultura nipponica – accompagneranno i visitatori nell'esplorazione del percorso. L'esperienza in sala guiderà il pubblico attraverso la storia della cucina giapponese, illustrando la differenza tra washoku, l'arte culinaria tradizionale, e yōshoku, i piatti occidentali adattati ai gusti giapponesi a partire dall'Epoca Meiji.Gli offerenti saranno chiamati a rievocare un momento di offerta rituale, non solo un ringraziamento ma un'espressione di gratitudine e riconoscenza verso il cibo e la sua linfa vitale. Adesso, il viaggio all'interno della mostra può iniziare! HanamiLa magia della fioritura dei ciliegiNon poteva mancare una sala esperienziale dedicata a uno dei momenti più importanti nella tradizione giapponese: la fioritura dei ciliegi sakura in primavera.Un'esperienza carica di valenze culturali e simboliche, dove si celebra l'armonia della natura e si rende omaggio alla vita e alla memoria di chi ci ha preceduto: un invito a riflettere sulla vita e sulla sua caducità.Attraverso giochi di luci e ombre, i visitatori possono godere di un pic-nic sotto gli alberi, proprio come fanno i giapponesi tra marzo e aprile, oppure contemplare lo sbocciare dei fiori nella loro forma più pura, da soli o in compagnia. Questo ambiente esperienziale chiude il percorso della mostra, invitando tutti a immergersi nella bellezza e nella spiritualità della natura giapponese. La sala dei bentōCome iniziare la giornata in Giappone Ogni mattina, in Giappone, mamme, studenti e lavoratori si alzano presto per preparare il bentō, il tradizionale porta pranzo giapponese. Non si tratta solo di un pasto, ma di un piccolo rito quotidiano: ogni ingrediente viene scelto con cura e disposto in maniera estetica e funzionale, dal riso alle polpette, dal tamagoyaki ai fritti di carne o pesce. La mostra ricostruisce una cucina tipica giapponese, dal gusto retrò, mostrando le diverse varianti del bentō: quelli per bambini, decorati con forme di animali o creature kawaii, e quelli ispirati ai grandi film d'animazione, come Il mio vicino Totoro di Hayao Miyazaki o Suzume di Makoto Shinkai. Grazie a tutorial pratici, i visitatori possono scoprire come realizzare le celebri polpette di riso onigiri, i “tako-wurstel” a forma di polpo e le Bunny Apples, mele intagliate a forma di coniglio.E non mancano i trucchi delle mamme giapponesi per trasformare anche una semplice omelette in un piccolo capolavoro visivo e gustativo. La Sala RāmenTra gusto e tradizione Pur avendo origini cinesi, il rāmen è oggi uno dei piatti più rappresentativi della cultura giapponese contemporanea e il primo ad aver conquistato l'Occidente grazie agli anime, in particolare Naruto di Masashi Kishimoto. La sala ricrea un rāmen bar ispirato ai locali tradizionali giapponesi, con una lunga schiera di postazioni in legno individuali che separano i clienti, permettendo  di gustare la pietanza in una piccola dimensione intima ma accogliente. L'esposizione racconta anche la ricchezza del mondo del rāmen, con oltre duecento varianti ufficialmente codificate in Giappone, nate da quattro tipologie principali e arricchite dall'influenza delle cucine regionali e stagionali dell'arcipelago. Il Banchetto dei KamiIl cibo come rito e simbolo Ispirata a La città incantata di Hayao Miyazaki, questa sala rende omaggio al legame profondo tra cibo, cultura e spiritualità giapponese. Al centro, il tavolo del banchetto offre una straordinaria varietà di piatti tradizionali, ciascuno scelto non solo per la bellezza visiva, ma anche per il significato simbolico che porta con sé. Ogni pietanza rappresenta un frammento della cultura nipponica, unendo estetica e tradizione in un'esperienza che parla tanto al corpo quanto allo spirito. Le riproduzioni dei piatti, realizzate con la tecnica giapponese dello shokuhin sampuru, permettono di osservare da vicino colori, forme e dettagli che rendono ogni portata un piccolo capolavoro.Questa sala permette ai visitatori di immergersi nel mondo degli anime e della cucina giapponese, scoprendo come il cibo possa diventare un ponte tra storia, leggende e legami culturali, celebrando la ricchezza del patrimonio culinario del Sol Levante. L'estate giappnese e i grandi MatsuriColori, sapori e tradizioni Non sarebbe il Giappone senza le grandi feste estive, che trasformano le città in esplosioni di colori, suoni e profumi. La sala dedicata a Tanabata permette ai visitatori di immergersi in questa atmosfera unica, ricreando le tipiche bancarelle di street food con tutte le prelibatezze che rendono questi festival indimenticabili: takoyaki, polpette di polpo simbolo di Osaka, korokke, crocchette di patate e carne, granite kakigori dai colori vivaci, taiyaki e i temarizushi tipici della festa. I tanzaku (piccole strisce di carta washi colorata a cui i giapponesi affidano i loro desideri) e le decorazioni tradizionali completano l'allestimento.Gli stessi visitatori potranno scrivere un Tanzaku con il proprio desiderio e appenderlo al bambù per Orihime, la Principessa Tessitrice protagonista della magica notte di Tanabata. Il CafèDolcezze, bevande e atmosfere kawaii Chiunque visiti il Giappone resta subito colpito dalla creatività e dalla varietà dei suoi café, locali curatissimi e spesso tematici, dove è possibile gustare bevande coloratissime, dolci, soft drinks e talvolta anche piatti caldi.La sala ricrea l'esperienza di un autentico café giapponese, ispirato a locali iconici come i Maid Cafè, Butler Cafè e Neko Cafè, ma anche a spazi dedicati a colori, animali o eventi temporanei. Icone dell'animazione come Sailor Moon e Creamy trovano qui il loro ambiente naturale: riproduzioni in tecnica shokuhin sampuru, gadget originali e contenuti video interattivi permettono ai visitatori di immergersi completamente nella cultura del cafè giapponese, tra dolcezza, estetica e divertimento. Il Natale giapponeseTradizione occidentale e gusto locale La sala dedicata al Natale mostra come le festività occidentali siano state reinterpretate in Giappone, con colori, oggetti e allestimenti tipici. Anche negli anime, il Natale diventa momento di condivisione e scoperta culinaria: i personaggi consumano i peculiari piatti pop associati alla festa, mostrando quanto ilcibo sia centrale anche quando non è strettamente “tradizionale”. Qui i visitatori scoprono due piatti simbolo della stagione: il Kentucky Fried Chicken, reso popolare in Giappone da una celebre campagna pubblicitaria negli anni '70, e la ChDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for your December Extra Butter episode.Today we've got a couple of rants and answers to your listener questions. On the agenda: ⭐️ The tyranny of School Spirit Weeks — especially during the holiday season! ⭐️ How it feels to date another fat person

Join us as we crack open Ingram's new Unchartered wheated bourbon, aged in their floating barrel warehouses drifting along the Mississippi River. Creamy texture, cola notes, classic caramel and vanilla, and a price point that makes the one-liter bottle the obvious move.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to this cozy ASMR library where I will help you check out your books today. I hope you enjoy the soft spoken customer service chit chat, creamy and thocky keyboard typing, book sounds, and writing sounds. Enjoy!

Where are you listening from?What if comfort food could be quick, and perfectly dosed for everyone at the table? We're taking a humble can of pumpkin and spinning it into a glossy, creamy pasta that delivers big flavor with simple steps—and we're pairing it with a smarter edibles strategy that puts you in control. No guesswork, no overdoing it, just a flexible, crowd-friendly dish you can serve on a busy weeknight or as a calming counterpoint to holiday chaos.Catch quick shoutouts to recent guest interviews and a peek at what's coming next for the Bite Me Cannabis Club, our algorithm-free space for curious cooks. If you love edible-friendly recipes, fall flavors, and kitchen techniques that make life easier, this one's for you. Enjoy the recipe, share it with a friend, and if it hits the spot, subscribe, leave a rating, and tell us your favorite pasta shape—we're taking notes for future episodes.Check out the store at BiteMePodcast.Shop! Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

The boys are trying two beers from Martin House Brewing!Extra Creamy Peanut Butter Blonde - 8% ABVExtra Crunch Peanut Butter Stout - 8% ABVThanks for watching!#beer #craftbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

What type of peanut butter is best? Why is it that we operate the church the way that we do? How important is it to preach book by book, chapter by chapter, verse by verse? What should be the only hard line drawn in the sand? What does it mean to 'be the one'? Why did John talk about love... a lot? Is service essential to the life of a believer? All this and more on this week's episode. Enjoy!

What makes Coca-Cola's new "Holiday Creamy Vanilla Coke" different from its regular Vanilla Coke? Is it blended with some kind of cream? Is it dusted with nutmeg, cinnamon, and peppermint spices? Or is it just Vanilla Coke? We're here to try it out, give it a gob rating, and give you the truth. Also, who invited Andy Capp and his cheddar fries into studio and will they make it onto an impromptu Mt. Rushmore of "off-brand" snacks?

The gWo are back as Mitch Hontzias and Dimitri Korolis give you a hilarious look back at the week in wrestling where there was actually quite a lot of good coming off of all major TV shows. From Raw in Boston with John Cena to new Women's Tag Champs, to AEW's latest Blood and Guts, and even a new TNA champion, the guys talk about all of it. Plus, a special guest joins for The Alternate Scenario! Find out more about our shows at celebratewrestling.com  

Luciano Mancini-Creamy Vibes by Beenoise Rec

Danny Lynch, Chef at Le Cheile, Barefield was back with some delicious recipe you can make for yourself at home. This week, Danny brought in some delicious smoked bacon, mushroom and chicken creamy pasta with a cheesecake for desert.

Cream News. Jump on the scales. Cringe. COME SEE US LIVE IN SYDNEY & BRISBANE! Tickets for the Matt & Alex All Day Breakfast LIVE SHOW SYDNEY click here. Thursday 20th November Sydney Opera House Tickets for the Matt & Alex All Day Breakfast LIVE SHOW BRISBANE - SOLD OUT! Thursday 13th November Good Chat Comedy Club LINKS If you've got something to add to the show, slide into our DMs @matt.and.alex at https://bit.ly/mattandalex-ig CREDITSHosts: Matt Okine and Alex Dyson Executive Producer: James ParkinsonAudio Imager: Linc Kelly Find more great podcasts like this at www.listnr.com See omnystudio.com/listener for privacy information.

Die Shapewear-Marke "Creamy Fabrics" hat sich auf Socialmedia einen Namen gemacht und einiges an Geld für Influencer Marketung ausgegeben. Ein Kanal wurde aber mal wieder eher vernchlässigt. In meiner Analyse schaue mir genau an, wie erfolgreich der Onlineshop aktuell ist und wo die Besucher herkommen. Außerdem gebe ich praktische Tipps, wie Creamy Fabrics ihr Google-Ranking verbessern und dadurch noch mehr Besucher auf die Seite locken kann. Zudem rechne ich aus, welchen Umsatz der Shop aktuell wahrscheinlich erzielt.

Bad drivers, creating your destiny, if you don't demand it who will, brave for the ride, we have to let hate go, talent is hard to find.   Blue haunting, wayward, poldark, black rabbit, the maze runner, I know what you did last summer, the curse of bridge hallow.   Can we drink iced coffee in the fall? Creamy pesto pasta, hello kitty is at Starbucks, cowboymashed potato casserole.   Happy Tuesday stars

Creamy cold brew light ice cream swirled with luscious, sweet cream flavored ribbons and coffee-flavored chocolatey chunks.•Ice Cream Brand:https://halotop.com/pints/halo-top-sweet-cream-cold-brew•Patreon:patreon.com/pryorcreatesInstagram:instagram.com/icecreampodICM Google Sheet:https://docs.google.com/spreadsheets/d/128RofRclIp-jHduQe-yBPRX3iQ-PBN9AKGSGgAJLTeE/edit?usp=sharing•Our theme song was sourced and licensed through Epidemic Sound. Hosted on Acast. See acast.com/privacy for more information.

Vidcast:  https://www.instagram.com/p/DQKXzemDQgE/This contamination occurs since containers of vanilla ice cream actually contain French Vanilla Ice Cream with a mismatched French Vanilla lid.Those with egg allergies can develop serious or life-threatening allergic reactions should they consume this ice cream. Affected are half-gallon containers with a “Sell By” date of June 19, 2026 This recalled ice cream was sold at Publix stores in Alabama, Georgia, Kentucky, South Carolina, Tennessee, and Florida, except for stores in Jacksonville, Tallahassee, Tampa, and Sarasota. Publix stores in Virginia and North Carolina are not affected.Do not consume this recalled ice cream but return it to your local Publix store for a full refund. For additional information, contact Publix at 1-800-242-1227 or visit publix.com.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/publix-rich-creamy-vanilla-ice-cream-voluntarily-recalled-select-areas#publix #vanilla #icecream #eggg #allergy #recall

In questa puntata: Akemi Takada: la regina dei character design degli anni '80 La maestra del character design e dell'illustrazione, Akemi Takada, farà presto ritorno in Italia in quel di Lucca Comics and Games 2025. Per l'occasione ne ripercorriamo la leggendaria carriera da Lamù a Creamy, a Orange Road, a [...] L'articolo Akemi Takada: la regina dei character design degli anni '80 proviene da RadioAnimati.

This week the generations geek out way too much over small modern day appliances. Also, is dating tougher for Gen Z and why. And a new week, new dream for Ceci! Enjoy!

PRESENTED BY PADDY MCDONNELL & WILLIAM THOMPSONSubscribe to the Patreon for this week's bonus episode: https://www.patreon.com/MudbloodpodcastTHANKS TO OUR SPONSOR 'THAT PRIZE GUY!' USE CODE MUDBLOOD10 FOR 10% OFF: https://thatprizeguy.co.uk/PADDY'S TICKETS: https://www.paddymcdonnellcomedy.com/WILLY'S TICKETS: https://williamthompsoncomedy.com/MERCH: https://visualanticsapparel.com/collections/mudblood-podcast?_pos=1&_psq=MUDBLOOD&_ss=e&_v=1.0MUDBLOOD Spotify: https://open.spotify.com/show/1VQhOesV3ru1uBSK9F7v0j?si=Oht1PyzgTYe5WQBS1nYAig&dl_branch=1MUDBLOOD Apple: https://podcasts.apple.com/gb/podcast/the-mudblood-podcast/id1575549767Aye - Closer: https://open.spotify.com/track/3lqkCWaT1XZsBoYTf2Dkai?si=0be3e09be2484ba0

**DISCLAIMER: The VIDEO keeps glitching and Spotify had no idea why - we have previous of ghosts fucking with the cameras - so APOLOGIES for when it cuts out.** Big S has had a BIRTHDAY! Woo. She got some gifted some lurgy and Hannah discusses her perfect murder. Can't stop won't stop banging on about the amazing true crime podcast that is WEST CORK, check it out on Audible huns it's so good... and tell us thoughts??? Where and when would you go back in time? We'd turn the clock back to solve a crime.  Lastly, Big S decides to tell everyone about ZOMBIE FUNGI ANTS. MIND BLOWN. Also Hannah has been haunted by a perverted ghost. Honk Honk.  Stories: 1) Big S has a short ghost story from CORNWALL. What did they see in their headlights? 2) Big S has a story called The Patchwork Man by Quincy Lee - have a read here!  https://www.reddit.com/r/nosleep/comments/1bd1m30/does_anyone_remember_the_rhyme_about_the/ 3) Hannah has a creepy story about danger in the woods...  Creep of the Week is narrated by Big S and from Sadie - Charlie the ghost pays the kids a visit... THANKS HUN!!!  ENJOY THIS EPPY HUNS SOZ FOR THE GLITCHES BACK TO NORMAL NEXT WEEK  xoxoxo  JOIN OUR PATREON! EXTRA bonus episodes AND a monthly ghost hunt for just £4.50!  Or £6 for AD-FREE EPS and weekly AGONY HUNS! We'll solve your problems huns!  Sign up here: www.patreon.com/GhostHuns Learn more about your ad choices. Visit megaphone.fm/adchoices

(For the video head to our YouTube...Spotify didn't like it this week for some reason). Dos sounds horrible but that doesn't stop us from mocking the Packers (they lost to the Browns). Week 3 review, week 4 preview, Carson Wentz trivia and more.Get Hot Takes LIVE tickets here: https://www.eventbrite.com/e/hot-takes-live-tickets-1555307369209 Welcome Wayne Phillis Kia. Curt loves the Tasman, it's a beast of a car. Get down to their dealership in Reynella for a demo sale across the range!Thanks to Coast n Smoke (coastnsmoke.com.au), 4 Bros Coffee (4broscoffee.com.au). Use code OUTBACK for discount on their goodies!Thanks also to the Suburban Brew - our loyal friends. Happy 5th birthday to the Goodwood venue. TIMESTAMPS:00:00 Intro04:08 Quick game reviews19:20 Fantasy Movers 35:00 Deep Dive Games50:30 Dos' Trivia52:34 Week 4 Preview01:07:50 Joke of the WeekGames reviewed: Dolphins 21 @ Bills 31Bengals 10 @ Vikings 48Texans 10 @ Jags 17Colts 41 @ Titans 20Raiders 24 @ Commanders 41Rams 26 @ Eagles 33Falcons 0 (!) @ Panthers 30Steelers 21 @ Pats 14Packers 10 @ Browns 13 hahahaJets 27 @ Bucs 29Broncos 20 @ Chargers 23Saints 13 @ Seahawks 44Cowboys 14 @ Bears 31Cardinals 15 @ 49ers 16#flyeaglesfly #chiefskingdom #demboyz #dallas #Cowboys #eagles #chiefs #kansascity #boltup #chargers #colts #bleedblue #indy #dolphins #finsup #miami #steelersnation #pittsburgh #steelers #nyjets #jets #ganggreen #jags #duuuval #panthers #keeppounding #carolina #jacksonville #liamcoen #saints #cardinals #arizona #neworleans #whodat #spencerrattler #commanders #takecommand #washington #nygiants #newyorkgiants #danieljones #falcons #bucs #atlanta #tampabay #dirtybirds #browns #dawgpound #cleveland #bengals #cinci #whodey #pats #patriots #newengland #raiders #lasvegasraiders #jeanty #raidernation #seahawks #12thman #seattle #sanfran #49ers #letsride #broncoscountry #denver #broncos #tennessee #titans #titanup #greenbay #gopackgo #lions #detroit #texans #houston #rams #ramshouse #larams #buffalo #bills #billsmafia #ravens #joshallen #lamarjackson #ravensflock #baltimore #chicago #bears #calebwilliams #vikings #skol #jjmccarthy

Listen to today's podcast... When you think of stress and food, you are often told to stay away from treats, like ice cream cones. Ice cream: My favourite food. Creamy. Cold. Sweet. Hard or Soft…doesn't matter. I love ice cream. It can be high in fat and it contains a lot of sugar. And it's not the kind of snack food that I should have everyday…though wouldn't that be absolutely wonderful? An ice cream cone has some definite pros. Ice cream may help in maintaining weight. How interesting is that?  Ice cream for weight control.  Research from the American Society of Experimental Biology found that a diet that included dairy prevented about 50 percent of weight regain and 80 percent of fat regain after the animals had lost weight and were allowed to eat at will.  Now this research was done with animals, but if it works there it may work on humans….I would at least like to be a part of the experimental group…test group…not the control group. Ice cream may help me to keep my girlish figure. The North American Association for the Study of Obesity found in a study of 800 men and women that those who ate the most calcium were also the leanest. Research from Baylor College of Medicine and Texas Woman's University in Houston reported an association between the consumption of low-fat milk and dairy products and a lower waist-to-hip ratio. Ice cream may keep me from shrinking. Calcium is essential in preventing osteoporosis.  One reasonable (insert small) serving of ice cream can give you 10% of your daily calcium intake.  Did you know that: Ice cream is not a new treat…people have been creating frozen delicacies since 400 BC Britain's Margaret Thatcher was part of a research team that helped to develop soft ice cream The average American eats 18.3 litres of ice cream each year while Canadians eat 8.7 litres.  Japan has the lowest consumption with .01 litres per year. Take One Action Today To Build Your #Resiliency!      Here are my tips For Building Resilience By Celebrating National Ice Cream Cone Day: Ice cream can be a healthy treat.  But it is a treat.  I have nothing else…just go out and celebrate. Now which kind to choose…DQ, Kawartha Dairy, soft, hard, dipped, sauced, fruit, chocolate….. #mentalhealth #hr

Hi guys! The EBF team is back and ready to keep you giggling instead of crying as we watch and experience a country destroyed :)We are talking DWTS, Unknown Caller, Sabrina's new album, Tate McRae being the hottest and most genius person alive, and much more!FOLLOW THE DIVAS!Instagram:@bestfriend_podcast@tdoelg@kend_edwardsTiktok:@ebf_podcast

Lorenzo Fiori shares a traditional Milanese recipe for "rice with saffron" (risotto alla Milanese), often served at La Scalagala dinners, describing it as delicious and creamy with parmesan cheese. He recommends pairing it with Italian wines like Barolo or Barbaresco from Piedmont. Fiori also discusses Italy's economic concerns regarding political instability in France and Germany, and the ongoing international interest in NATO events. MILAN

Sheep cheese is great in everything from mac and cheese to charcuterie! Karen Nielsen, the Organizational Manager of the Sheep Dairy Association of Wisconsin, shares the health and flavor benefits of sheep cheese.See omnystudio.com/listener for privacy information.

In this episode, we talk about: a partner who is getting seemingly more stupid due to use of A.I., an irl boyfriend getting in-between an A.I. husband and human wife, the A.I. partner community comes together to console one another after an update, a listener who had a hookup during a world event, and a wife lives out some of her husband's sexual fantasies, causing him to lose respect for her. We also go over some new Judgies official (not really) Ben & Jerry's Ice Cream Flavors! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Judgies Merch is Available HERE!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Want fun, cool stickers and MORE? ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.aurorascreaturecorner.store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Palestine Children's Relief Fund⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Donation Link Edited by: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@currentlyblinking⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/currentlyblink⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://tiktok.com/@currently.blinking⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Our Patreon is officially open, if you want to see extra content go check it out!  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/JudgiesPod ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Send us mail! (Addressed However You'd Like)  P.O. Box 58 Ottawa, IL 61350  Leave a Review!  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/the-judgies/id1519741238⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Follow us on Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/judgiespod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://instagram.com/judgiespod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Intro Music by: Iván  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/artist/5gB2VvyqfnOlNv37PHKRNJ?si=f6TIYrLITkG2NZXGLm_Y-Q&dl_branch=1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Time Stamps: 0:00 Intro 3:16 Wife Getting Dumber 14:50 BF Gives Ultimatum Over AI BF 22:39 Welp, he left... 27:58 A Note to the Community 36:54 Break 37:02 CJ: B&J Flavors We'd Like to See 48:57 LS Sound 50:35 LS Story 58:01 Husband Doesn't Respect Me 1:12:10 Outro Story Links: My partner is becoming stupid because of ChatGPT DELETED (Advice pls!) My IRL BF is giving me an ultimatum :-( Welp, he left... A note to the community from someone who's gone through this before I (24F) acted out my husbands (27M) sex fantasy for him and now he says he can't respect me. DELETED Learn more about your ad choices. Visit megaphone.fm/adchoices

Alec Naman from Naman's Catering called us and said, "Morning Gang, Let's make a Creamy Lime Potato Salad for Labor Day this weekend while we cook our ribs, chicken and steaks." It's WHAT'S COOKING!!! Listen as Alec explains why good mayo matters!!!   Creamy Lime Potato Salad 4 cups cubed red potatoes 1/3 cup mayonnaise 1/4 cup sour cream 2 tablespoons lime juice 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/2 teaspoon pepper  ½    cup chopped green onions  ½    cup chopped parsley  ½    cup bacon bits   Place potatoes in a saucepan and cover with water.  Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.  Cool potatoes for 10 minutes.  Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.  Pour over potatoes; toss gently to coat. Add the bacon, onions and parsley. Serve warm or chilled. 5 Servings (3/4 cups per serving)

Send us a textBleu d'Auvergne: The Creamy Blue Jewel of Central FranceIn this episode of Fabulously Delicious: The French Food Podcast, we dive into Bleu d'Auvergne: The Creamy Blue Jewel of Central France. Known for its marbled blue veins and velvety texture, this beloved French cheese has been delighting taste buds since the 19th century. From its rustic beginnings on the volcanic highlands of the Massif Central to its celebrated status as a Protected Designation of Origin (PDO) cheese, Bleu d'Auvergne is a story of tradition, terroir, and innovation.We'll explore the fascinating history of this cheese, including its connection to Laqueuille blue and the role of Antoine Roussel — the clever Auvergne native who perfected the art of blue veining in 1854. With his curiosity and pharmacy training, Roussel unlocked the secret that gave Bleu d'Auvergne its characteristic marbling, forever changing the landscape of French cheesemaking.Of course, no French cheese story is complete without discussing taste. Bleu d'Auvergne is famous for being strong and pungent, yet creamier, butterier, and less salty than many other blue cheeses. We'll talk about its distinctive aroma, smooth texture, and the way it balances boldness with accessibility, making it a favorite both for seasoned blue-cheese lovers and those just beginning their journey into the world of French fromages.And finally, we'll savor the best ways to enjoy it: whether crumbled into a fresh salad, stirred into a rich pasta sauce, or paired with a sweet Sauternes, robust red wine, or even a dark, malty beer. Bleu d'Auvergne is not just a cheese — it's a taste of Central France itself, a perfect example of how history, culture, and landscape can come together in something truly, fabulously delicious.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

A new barley, bred for high fibre and low waste, is being turned into milk and yoghurt - a sustainable alternative with benefits for farmers and big potential in the global dairy-free market. You can find photos and read more about the stories in this episode on our webpage, here.With thanks to guests:Dr Gert-Jan Moggré, Plant and Food ResearchGo to this episode on rnz.co.nz for more details

This week Country Life learns more about a dairy alternative made from barley and how farm life influences a Waitaki illustrator's work. The team also revisits a Cambridge farming family using regenerative agriculture to finish sheep and cattle they process for their butchery, Wholly Cow.You can find photos and read more about the stories in this episode on our webpage, here.In this episode:0:37 - Creamy, sustainable and high in fibre - barley eyes up the dairy aisle9:33 - Rural News Wrap17:16 - From gumboots to storybooks - Farming with a twist of magic29:19 - Wholly Cow: Cambridge butcher's childhood dream come trueWith thanks to guests:Dr Gert-Jan Moggré, Plant and Food ResearchEmma Nowell, EJV DesignLuke, Tom and Carrie Andrews of Wholly Cow and FlockMake sure you're following us on your favourite podcast app, so you don't miss new episodes every Friday evening.Go to this episode on rnz.co.nz for more details

Welcome to our secondhand clothing store where I will help provide customer service featuring soft-spoken ASMR. I'll help examine each item and help bag your items using a reusable tote bag. With creamy, thocky keyboard typing sounds, fabric sounds, leather bag sounds, and some phone calls I hope that you enjoy this relaxing visit.

Thinking about launching a cream-based or emulsified alcoholic beverage? This sponsored episode is a must-listen.We're joined by Matthew Benny, Chief Commercial Officer – The Americas, at Creamy Creation, a global leader in developing award-winning cream liqueurs and emulsified alcoholic drinks since 1979. From bourbon creams to plant-based oat liqueurs to cream-based RTDs, Creamy Creation is at the forefront of innovation in this highly technical and specialized category.In this conversation, Matthew pulls back the curtain on what it really takes to create and scale a cream-based product — and why the category is brimming with opportunity for innovative brands. You'll hear how consumer trends like indulgence and nostalgia are driving demand, and how forward-thinking companies are pushing flavor boundaries far beyond the traditional bourbon, chocolate, and coffee flavor profiles.We also dig into the technical hurdles that can derail an emulsified beverage launch — and how the right development partner can help you sidestep them. Matthew explains:The biggest mistakes founders make when bringing a cream-based beverage to market — and how to market these products so they actually move off the shelf.How Creamy Creation works with clients of all sizes, from entrepreneurs with only a concept to multinationals with fully specced briefs.How to avoid costly bottlenecks in retort processing for low-ABV cream products, and alternatives that open the door to more flexible production.Why cream-based drinks don't just sell in the winter, aren't just for female consumers, and don't actually need to be refrigerated.If you're curious about adding a cream liqueur to your portfolio, exploring plant-based indulgence, or looking for ways to stand out in a traditional category, this episode is packed with insights to shorten your learning curve and boost your chances of success.Don't miss our next episode, dropping on August 20.For the latest updates, follow us:Business of Drinks:LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as Head of Search at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSPONSOR: SWIG Partners is exclusively offering $100 off their supplier-distributor matchmaking fee when you mention the Business of Drinks podcast, or inquire via this link: ⁠https://www.swigpartners.com/businessofdrinksIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

This week on The City Girl Empower Hour, we welcome journalist, editor, podcast host, retail guru, and entrepreneur Allison Kaplan, VP of content at MSP Communications and Editor-in-Chief of Twin Cities Business AND soon to be Director of Innovation and Engagement at The Star Tribune. We discuss: The evolution of journalism in the digital age Why local media still matters in a global world Building Mother Of—a new venture supporting modern moms The art of interviewing and storytelling through “By All Means” How to juggle ambition, family, and authenticity in a high-profile career Navigating imposter syndrome and defining your own success If you've ever wondered what it looks like to evolve your career with intention and impact—this one's for you. Follow Allison: Instagram & Twitter: @alishops LinkedIn: Allison Kaplan Business Ventures: @motherof.co, @tcbmag Connect with Us:

Creamy Daze, a popular local ice cream business started by Taylee and Tanner Brinkerhoff, has opened its first storefront in Rexburg's Hemming Village after running two food trucks in Rigby and Idaho Falls. The shop offers Blue Bell Ice Cream flavors, Dole Whip, specialty shakes and a six-scoop sampler, with giveaways happening during its opening days.

Brian, Blake, and Richard are back for Episode 577 of the Chasing Tone Podcast - Introducing the Quad Fusion and why Bruce Dickinson hates your concert footageBlake has celebrated another year on planet tone and the guys celebrate by discussing the various foodstuffs he consumed. Richard has received a couple of not so mysterious pedals that he is in love with and JHS have teased a new release via the medium of Riddle which he thinks he has solved...maybe. Our intrepid Portlandian reporter is also about to interview the head honcho himself from Norman's Rare Guitars and the guys are excited. Brian has a new idea for an battery powered amplifier and the guys discuss portable amplification circuits. Richard spotted a few familiar looking pedals on Gem archer of Oasis' pedalboard and the guys dissect a low resolution image. A lot of musicians turn to acting - but what about actors who turn to music - can they cut the mustard? The guys debate this and Richard makes a shock admission. Do you film the concerts you attend? The lead singer of Iron Maiden has shared some views about this and there is some interesting chat about this subject. Blake claims Richard is a monocle wearer. The triple header, Squonkulator, Creamy tones, War of the Worlds, Adam Sandler...it's all in this week's Chasing Tone!The fundraiser we mentioned:https://www.instagram.com/geardoinggood/We are on Patreon now too!Support the show (https://www.patreon.com/chasingtonepodcast)Awesome Courses, Merch and DIY mods:https://www.guitarpedalcourse.com/https://www.wamplerdiy.com/Youtube:https://www.youtube.com/@chasingtonepodcastAwesome Course, Merch and DIY mods:https://www.guitarpedalcourse.com/https://www.wamplerdiy.com/Find us at:https://www.wamplerpedals.com/https://www.instagram.com/WamplerPedals/https://www.facebook.com/groups/wamplerfanpage/Contact us at: podcast@wamplerpedals.comSupport the show

While the rest of the world is going through a heatwave, California's temperature has stayed relatively mild this week. But it's still summer and the sun is still out, so what better way to take advantage of LA's good weather than a cup of ice cream? Not just any ice cream, though. Today on AirTalk, we're trying New Zealand-style ice cream with Creamy Boys, a perfect blend of fresh fruit and vanilla ice cream. Joining us is the founder and CEO of Creamy Boys, Duncan Parsons. Maybe we'll get to the bottom of what makes their soft serve so creamy. Duncan Parsons, founder and CEO of Creamy Boys, a New Zealand style ice cream shop with locations in Hermosa Beach and El Segundo. You can also catch their carts all around LA at various events.

Welcome to your luxury interior design consultation featuring soft-spoken ASMR. Today we will go through a brief in take form where I ask several questions about what you're looking for and your style preferences while typing on a creamy keyboard. Then I will flip through a couple of interior design magazines to help you get inspired for your new luxury home. I hope you enjoy the soft-spoken customer service, personal attention, thocky typing sounds, and magazine page flipping. ✨⌨️ Creamy Keyboard: https://amzn.to/43nzMPn Video version https://youtu.be/7hS6rlx5U98Subscribe to my ASMR Youtube Channel: https://www.youtube.com/PetiteStacy

Elizabeth welcomes Alec Jaffe, founder of Alec's Ice Cream, for a deliciously insightful episode about what it really takes to build a purpose-driven consumer brand - starting with the unexpected hero: A2 regenerative dairy. Alec shares how he went from making French-style custards in elementary school to launching a company committed to sustainability, flavor, and seriously better ingredients. They chat about the challenges of sourcing regenerative dairy, why A2 milk could be the future of feel-good indulgence, and how the new Culture Cups are shaking up the freezer aisle.  Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramMentioned: The Way Ramping Your Brand Alec Jaffe: Alec's Ice Cream

Got leftover rice? Don't toss it! We're transforming it into the ultimate cold summer treat – pure dessert magic!

Join Lavinia Belyavskiy and Mary Spatarel as they share mouthwatering dishes and beloved treats from their Moldovan and Ukrainian heritages. They talk about how to be prepared for spontaneous hospitality, blessing others with a meal, and maintaining a heart posture of service. We discuss the difference between hospitality and entertaining, how to involve kids in the kitchen, and ways to welcome children with special needs. We end with funny stories including some of our boys and their many shenanigans. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

This cozy Smothered Chicken Thighs recipe is so full of flavor thanks to the deliciously creamy and spicy sauce. Recipe: Smothered Chicken Thighs from TheCookful.Here are the links to some of the items I talked about in this episode: #adLarge BowlMeasuring SpoonsHomemade Cajun Seasoning RecipeLarge Cast Iron SkilletChef's KnifeCutting BoardThe All New Chicken CookbookThis episode was also published in March, 2024.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Welcome to the cozy ASMR secondhand bookstore, where we focus on romance books. Today I'll provide you some dedicated customer service to help you find the perfect romance reads for you and some friends of yours. I'll take note of what you're looking for and then collect some books that I think you would be interested in. We'll go through each book and you can pick the ones you want to purchase. I hope you enjoy the soft-spoken chit chat, thocky creamy keyboard typing, gentle book tapping, page flipping, and personal attention. Happy reading!

Nick and Ange are joined by a Last One Laughing star - and the Dish table sees its first proposal. Lou Sanders is a comedian, writer and podcaster who has appeared on TV shows including QI, Dancing on Ice, Would I Lie to You, Live at the Apollo and Taskmaster, which she won in 2019. She joins us at the tail end of her latest stand-up tour, No Kissing in the Bingo Hall, and following her iconic appearance in Last One Laughing.  Earlier this year Lou launched a brand new podcast, A Psychic Told Us To Do It, with her best friend Georgie Bayford. The show puts Lou's passion for the spiritual front and centre, featuring chats about pet psychics, witchcraft, holistic foot therapy and manifesting. You can also read all about Lou's life and career in her 2023 book, What's That Lady Doing?. Angela serves a delicious creamy mushroom & pistachio tagliatelle, with a side of sauteed garlic and spinach. Our Waitrose wine experts suggest pairing this with a glass of  Val di Suga Brunello di Montalcino but, for Lou, it's served with a glass of Thomson & Scott Noughty Rouge Dealcoholized Wine.  As you would expect, conversations in this episode roam freely, contemplating all the big questions: Is Lou in her gardening era?; Is her cat Bobert her husband from a past life?; And what is the deal with raw onion? Our tagliatelle dish is a vegan hit, earning Lou's seal of approval right from the first sniff, and the Fast Food Quiz finally meets its match.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish from Waitrose is made by Cold Glass Productions.

Join Dr. Martin in today's episode of The Doctor Is In Podcast.  

Joan Mae Lariza is Owner at Boris Farm. Boris Farm is a farm in Capiz that grew from having just a piggery, growing livestock, planting crops, to now producing various fruit wines (mulberry wine!) and homegrown creamy buko pie! Their wines and buko pies are available in Capiz, but aiming to be the go-to pasalubong when you go to Roxas City! This episode is recorded live at CAPSU ABI. CAPSU ABI is an agribusiness startup incubator based in Capiz State University - Burias Campus in Mambusao, Capiz.In this episode | 00:54 Ano ang Boris Farm? | 02:56 What problem is being solved? | 04:38 What solution is being provided? | 18:20 What are stories behind the startup? | 26:34 What is the vision? | 31:09 How can listeners find more information?BORIS FARM | Facebook: https://facebook.com/profile.php?id=100068580943576CAPSU BALAY ABI | Facebook: https://facebook.com/capsuabiTHIS EPISODE IS CO-PRODUCED BY:SPROUT SOLUTIONS: ⁠⁠⁠⁠⁠⁠https://sprout.ph⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠https://bit.ly/SproutPayrollStarter⁠⁠⁠⁠⁠⁠APEIRON: ⁠⁠⁠⁠⁠⁠https://apeirongrp.com⁠⁠⁠⁠⁠⁠TWALA: ⁠⁠⁠⁠⁠⁠https://twala.io⁠⁠⁠⁠⁠⁠SYMPH: ⁠⁠⁠⁠⁠⁠https://symph.co⁠⁠⁠⁠⁠⁠SECUNA: ⁠⁠⁠⁠⁠⁠https://secuna.io⁠⁠⁠⁠⁠⁠RED CIRCLE GLOBAL: ⁠⁠⁠⁠⁠⁠https://redcircleglobal.com⁠⁠⁠⁠⁠⁠MAROON STUDIOS: ⁠⁠⁠⁠⁠⁠https://maroonstudios.com⁠⁠⁠⁠⁠⁠AIMHI: ⁠⁠⁠⁠⁠⁠https://aimhi.ai⁠⁠⁠⁠⁠⁠CHECK OUT OUR PARTNERS:Ask Lex PH Academy: ⁠⁠⁠⁠⁠⁠https://asklexph.com⁠⁠⁠⁠⁠⁠ (5% discount on e-learning courses! Code: ALPHAXSUP)Founders Launchpad: ⁠⁠⁠⁠⁠⁠https://founderslaunchpad.vc⁠⁠⁠⁠⁠⁠Agile Data Solutions (Hustle PH): ⁠⁠⁠⁠⁠⁠https://agiledatasolutions.tech⁠⁠⁠⁠⁠⁠Smile Checks: ⁠⁠⁠⁠⁠⁠https://getsmilechecks.com⁠⁠⁠⁠⁠⁠CloudCFO: ⁠⁠⁠⁠⁠⁠https://cloudcfo.ph⁠⁠⁠⁠⁠⁠ (Free financial assessment, process onboarding, and 6-month QuickBooks subscription! Mention: Start Up Podcast PH)Cloverly: ⁠⁠⁠⁠⁠⁠https://cloverly.tech⁠⁠⁠⁠⁠⁠BuddyBetes: ⁠⁠⁠⁠⁠⁠https://buddybetes.com⁠⁠⁠⁠⁠⁠HKB Digital Services: ⁠⁠⁠⁠⁠⁠https://contakt-ph.com⁠⁠⁠⁠⁠⁠ (10% discount on RFID Business Cards! Code: CONTAKTXSUP)Hyperstacks: ⁠⁠⁠⁠⁠⁠https://hyperstacksinc.com⁠⁠⁠⁠⁠⁠OneCFO: ⁠⁠⁠⁠⁠⁠https://onecfoph.co⁠⁠⁠⁠⁠⁠ (10% discount on CFO services! Code: ONECFOXSUP)UNAWA: ⁠⁠⁠⁠⁠⁠https://unawa.asia⁠⁠⁠⁠⁠⁠SkoolTek: ⁠⁠⁠⁠⁠⁠https://skooltek.co⁠⁠⁠⁠⁠⁠Better Support: ⁠⁠⁠⁠⁠⁠https://bettersupport.io⁠⁠⁠⁠⁠⁠ (Referral fee for anyone who can bring in new BPO clients!)Britana: ⁠⁠⁠⁠⁠⁠https://britanaerp.com⁠⁠⁠⁠⁠⁠Wunderbrand: ⁠⁠⁠⁠⁠⁠https://wunderbrand.com⁠⁠⁠⁠⁠⁠Drive Manila: ⁠⁠⁠⁠⁠⁠https://facebook.com/drivemanilaph⁠⁠⁠⁠⁠⁠EastPoint Business Outsourcing Services: ⁠⁠⁠⁠⁠⁠https://facebook.com/eastpointoutsourcing⁠⁠⁠⁠⁠⁠Doon: ⁠⁠⁠⁠⁠⁠https://doon.ph⁠⁠⁠⁠⁠⁠Hier Business Solutions: ⁠⁠⁠⁠⁠⁠https://hierpayroll.com⁠⁠⁠⁠⁠⁠DVCode Technologies Inc: ⁠⁠⁠⁠⁠⁠https://dvcode.tech⁠⁠⁠⁠⁠⁠LookingFour Buy & Sell Online: ⁠⁠⁠⁠⁠⁠https://lookingfour.com⁠⁠⁠⁠⁠⁠NutriCoach: ⁠⁠⁠⁠⁠⁠https://nutricoach.com⁠⁠⁠⁠⁠⁠Uplift Code Camp: ⁠⁠⁠⁠⁠⁠https://upliftcodecamp.com⁠⁠⁠⁠⁠⁠ (5% discount on bootcamps and courses! Code: UPLIFTSTARTUPPH)START UP PODCAST PHYouTube: ⁠⁠⁠⁠⁠⁠https://youtube.com/startuppodcastph⁠⁠⁠⁠⁠⁠Spotify: ⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/6BObuPvMfoZzdlJeb1XXVa⁠⁠⁠⁠⁠⁠Apple Podcasts: ⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/start-up-podcast/id1576462394⁠⁠⁠⁠⁠⁠Facebook: ⁠⁠⁠⁠⁠⁠https://facebook.com/startuppodcastph⁠⁠⁠⁠⁠⁠Patreon: ⁠⁠⁠⁠⁠⁠https://patreon.com/StartUpPodcastPH⁠⁠⁠⁠⁠⁠Website: ⁠⁠⁠⁠⁠⁠https://phstartup.online⁠⁠⁠⁠⁠⁠This episode is edited by the team at: ⁠⁠⁠⁠⁠⁠https://tasharivera.com

More nonsensical chatter about what we've been reading lately, a concerning age gap, and Starbucks Iced Cherry Chais.Join us at Indigo Robson on June 18! Tickets here: https://www.ticketscene.ca/events/52821/

Who says comfort food can't slay in summer? Because, today we're talking pot roast and creamy mashed potatoes!

Today's Oddcast - Crunchy vs. Creamy with Comedian Greg Warren (Airdate 6/9/2025)   Comedian Greg Warren joined us on the Oddcast to talk about his new comedy special, "The Champ," and why he left his job as a peanut butter salesman to follow his passion. https://www.youtube.com/watch?v=udCDxHy5GcQ   The Bob & Sheri Oddcast: Everything We Don’t, Can’t, Won’t, and Definitely Shouldn’t Do on the Show!

Today I'll be helping you feel relaxed and calm while helping you place a beauty and skincare product order. Featuring soft-spoken ASMR, creamy and thocky keyboard typing, and magazine catalog page flipping I'll walk through some of the products offered and help you place your order. I hope you enjoy the personal attention and dedicated customer-service. Enjoy!