Podcasts about Delo

Step into Episode 221 of On The Delo as Delo sits down with Keifer Gilbert - a tattooed small-town Arizona kid turned elite craft bartender turned sober ultra runner - for one of the most honest, raw, and inspiring conversations the show has delivered. From getting fired from Applebee's reeking of Jäger at 20, to helping launch Counterintuitive cocktail bar, to blacking out nightly while raising a newborn, Keifer's story is a masterclass in rock bottom, reinvention, and what it actually takes to do hard things sober.They cover the Phoenix and Scottsdale hospitality scene in depth - Cashmere, Cowboy Chow, Bitter & Twisted, Counterintuitive - and then pivot into the real story: how sobriety on Christmas Day 2018 led to Keifer trading shots for trail running and ultimately finishing the Cocodona 250, a 256.3-mile race from Black Canyon City to downtown Flagstaff with 37,000 ft of elevation gain in 108 hours. If you've ever struggled to let go of an identity that no longer serves you, or wondered if it's too late to become someone new, this episode will hit different.Chapter Guide (Timestamps):(0:17 - 1:25) Ep 221 Intro: Consistency, Repetition & Being a Little Psychotic(1:26 - 6:23) Getting Started: Flagstaff, Applebee's, Getting Fired, and One Semester at GCU(6:24 - 9:37) Landing at Cashmere & Cowboy Chow - Finding His Footing in Fine Dining(9:38 - 12:36) Counterintuitive: 32 Seats, 12 Hours of Prep, 8 Hours of Service - Craft Cocktails Done Right(12:37 - 17:20) Life at Bitter & Twisted: Long Shifts, Late Nights at Tally Ho, and a Body Falling Apart(17:21 - 19:26) Identity, Blackouts, and the Bar Industry's Dark Side(19:27 - 23:59) Sobriety: Christmas Day 2018, Cooper at 6 Months, and the Decision That Changed Everything(24:00 - 27:30) 8 Years Sober: The Emotional Lightning Rod Phase, the Three-Year Switch, and Life Today(27:31 - 29:01) From Jiu Jitsu to COVID Runs: How Ultra Running Accidentally Took Over(29:02 - 35:00) Cocodona 250: The Race, the Prep, the First Day Disaster, and 30,000 Calories Burned(35:01 - 40:18) What 256 Miles Does to Your Identity - And Cam Haines Cheering From the Trail(40:19 - 44:30) What's Next: Front-End Developer, USCA Certified Ultra Coach, and What Keifer Promotes(44:31 - 46:20) Rapid Fire: Climbs vs. Downhills, Warrant vs. Ratt, Bears on Mingus Mountain & More

Gost epizode je dr. Miha Mazzini, pisatelj, scenarist, režiser in predavatelj. Epizoda je bila posneta v sklopu AIDEA konference II. 10.5.2026 v Odiseji. V epizodi: Kultura, pozornost in vpliv slabih novic Zavist, pravičnost in slovenska družba Otroci, odnosi in pomen skupnosti Delo, denar, produktivnost in sreča Umetna inteligenca, osamljenost in sodobni ideal uspeha Samopomoč, potrošništvo in moč majhnih dobrih dejanj

Piše Sanja Podržaj, bereta Maja Moll in Bernard Stramič. Pesnik, pisatelj, esejist, mislec in aktivist Jure Detela je gotovo eden najbolj zanimivih, edinstvenih in enigmatičnih slovenskih literarnih ustvarjalcev. Morda je njegova neobičajna, tudi tragična življenjska pot v splošni zavesti celo bolj znana kot njegovo delo, a eno z drugim je pravzaprav neločljivo. Prepričanja, ki jih je zagovarjal že v sedemdesetih letih prejšnjega stoletja, se z današnjega vidika zdijo daljnosežna, mnogo pred svojim časom. Z dejanji, vsakodnevnimi odločitvami, si je prizadeval za nenasilje v najširšem pomenu besede. Objavil je pesniški zbirki Zemljevidi in Mah in srebro ter avtobiografski esej Pod strašnimi očmi pontonskih mostov. Umrl je mnogo prezgodaj leta 1992 in za seboj pustil tudi nedokončan roman in številne fragmente, zbrane v pričujoči knjigi, je bilo napisano veliko in marsikaj. Predvsem se lahko zgodi, da ko govorimo o osebnostih, kot je bil Detela, zapademo v psihologiziranje in to, da avtorja obravnavamo kot kurioziteto. Na tem mestu bi se temu skušali izogniti in se posvetili njegovemu literarnemu delu, v katerem se kažeta globina in domet njegove misli. Za razumevanje nedokončanega romana Plačilo za moje stoletje je ključno poznati nekaj dejstev iz avtorjevega življenja, ki predstavljajo tudi osrednje teme v romanu. Detela se je zavzemal za absolutno nenasilje, zanj pa to ni bilo zgolj neko abstraktno načelo, ampak je to tudi živel. Bil je vegetarijanec, kar zanj ni bila samo prehranska izbira, temveč tudi izraz etičnega odnosa do vseh bitij, in to je prenesel tudi v svojo poetiko, saj represije ni želel uporabljati niti v jeziku. Njegov odnos do narave presega zgolj ekološko zavest, ampak se je zavzemal za predrugačenje človekovega zavojevalskega odnosa do nje. Izjemno dejaven je bil kot aktivist in se zavzemal za odpravo smrtne kazni v Jugoslaviji ter nasprotoval mehanizmom policijskega in vojaškega nasilja. Roman Plačilo za moje stoletje je nastajal v prvi polovici osemdesetih let. Miklavž Komelj, tudi sam pesnik, ki ga poznamo tudi kot urednika zbranih del in del iz zapuščine Vojka Gorjana, Jaše Zlobca, Srečka Kosovela, Karla Destovnika Kajuha in Vena Pilona, je svoje tovrstno delo pravzaprav začel z Detelo – leta 2011 so izšli Orfični dokumenti: teksti in fragmenti iz zapuščine, nato leta 2018 Zbrane pesmi v kar dveh delih. Plačilo za moje stoletje je filozofski roman, ki vas bo, če poznate poezijo Jureta Detele, zelo presenetil. Napisan je dokumentaristično, čeprav opisuje stvari, ki se niso zgodile, dogodki pa so uporabljeni kot ozadje za argumentacijo. Sama realističnost romana, njegov neposredni in neokrašeni jezik, se ujemajo z Detelovo poetiko, s katero si je prizadeval, da bi besede osvobodil represivnih funkcij. To pomeni, da je vse, kar je zapisano, mišljeno dobesedno, brez kakršnihkoli metafor. Te so namreč substitut, ki reducira in odstrani stvar ali bitje, to, o čemer pravzaprav govorimo, in so kot take primer nasilja v jeziku. Glavni junak in pripovedovalec romana Plačilo za moje stoletje je Jure Detela sam, v njem pa se prikaže kot morilec. Vse se začne z bojem za to, da v Jugoslaviji ne bi podaljšali služenja vojaškega roka in da bi razmere v vojašnicah postale bolj humane. Jure Detela si je s peticijami res prizadeval za različne cilje, vendar ni imel nobenega stika s politiko in politiki, kot je prikazano v romanu. V njem prijatelj Peter Glogovec romanesknega Jureta prepriča, da se udeleži večerje s politično elito – izmišljenimi osebami, ki nimajo povezave z resničnimi političnimi akterji tistega časa. Ti politiki naj bi bili Juretu naklonjeni in bi jih lahko nagovoril, da delujejo v smeri njegovih ciljev, s tem pa bi veliko mladim vojakom prihranil marsikatero bolečino in trpljenje. Jure se vda in v imenu doseganja dobrega cilja popusti glede svojih strogih etičnih načel – na večerji jé gamsje možgane, da ne bi naredil slabega vtisa s svojim vegetarijanstvom, in to sproži učinek snežne kepe, saj se drobni kompromisi hitro sprevržejo v vse hujše in hujše. Nazadnje se s sprijeno politično elito zaplete v utilitaristično logiko sveta, ki temelji na umoru – nasilje vedno utemeljujejo z višjim ciljem. Njihovi argumenti Jureta prepričajo s tem, ko trdijo, da bo z ubojem ene živali ali človeka, pred trpljenjem rešil množice drugih bitij. Nasilje v imenu nenasilja torej oziroma v imenu doseganja višjega cilja, ki je nenasilna družba. Roman govori o nasilju, lahko slutimo, kaj se dogaja, čeprav nasilna dejanja niso nikoli opisana. V ospredju so argumenti za ta dejanja, prave filozofske razprave za in proti, ki predstavljajo glavnino besedila prvega dela romana. Ta doseže vrhunec, ko Jure sodeluje v skrivnostnem karmično očiščevalnem postopku, s katerim naj bi duše tistih, ki so predmet tega postopka, rešili pred neskončnim ciklom rojstev in smrti, ki prinaša trpljenje. Karmično očiščevalni postopek izvajajo na političnih disidentih, jih mučijo in nazadnje ubijejo. Vse v imenu višjega dobrega. Enega od disidentov živega zakopljejo in Jure pri tem sodeluje, nato pa ga pred nadaljnjimi zablodami reši prijatelj Simon, ki predstavlja ideal absolutnega nenasilja. Skupaj disidenta odkopljeta a prepozno. Jure se s Simonovo pomočjo zave, da ga je elita izkoristila za svoje nemoralne cilje, in se v drugem delu romana očiščuje svojih okrutnih dejanj. Prvemu in drugemu delu romana v knjigi sledi dodatek, v katerem je objavljena še druga verzija romana, skupaj z zapisi in fragmenti, ki so bili ohranjeni med rokopisom, a niso njegov del, se pa z njim vsebinsko povezujejo. V uvodu Miklavž Komelj pojasnjuje, kako se je lotil sestavljanja romana iz kaotičnosti rokopisa na premešanih listih in lističih, Detela je roman pisal po fragmentih, nekateri odlomki pa so ohranjeni v dveh verzijah. Delo, ki je brez dvoma zahtevalo veliko študija, potrpežljivosti in poznavanja pesnika ter njegovega kroga, je Miklavž Komelj dopolnil še z detajlno in obsežno spremno študijo, s katero je vzpostavil kontekst, ki je za bralke in bralce v tem primeru nujno potreben. Roman namreč nima velike literarne vrednosti in res ni primerljiv z Detelovo poezijo po slogovni dovršenosti. Njegova največja vrednost so filozofski pogovori, argumenti za nasilje in proti nasilju, v katerih se pokaže avtorjeva intelektualna širina. Romana, ki je obstajal zgolj v fragmentih, avtor seveda ni končal niti ni šel skozi uredniški proces. Tudi Komelj v besedilo ni posegal, objavljeno je takšno, kot je bilo, z vsemi napakami in lapsusi, na katere je kot urednik opozoril v opombah. V spremni študiji predstavlja ne le čas in prostor Detelovega ustvarjanja, temveč se temeljito opira na njegova druga dela, predvsem esejistična, korespondenco, pričevanja tistih, ki so ga poznali, in tako skuša rekonstruirati tudi tisto, kar je pisatelja gnalo pri ustvarjanju, zakaj je želel napisati roman, tako zelo drugačen od vsega, kar je napisal poprej, in tako zelo nasilen. Je sploh želel z njim kaj sporočiti ali ga je pisal zase, da bi si prek njega prišel do dna? Tega zagotovo ne bomo nikoli izvedeli in roman lahko beremo na več načinov, kar izpostavlja tudi Komelj. Po eni strani gre lahko za čisto transgresijo, ali pa za eksperiment, v katerem avtor preizkuša samega sebe in kaj bi se zgodilo z njim, če bi opustil svojo moralno integriteto. Lahko da gre za eno samo veliko halucinacijo, rezultat vseh strahov o tem, da bi povzročal trpljenje. Morda pa gre za grotesko in parodijo, saj je v romanu tudi veliko črnega humorja. Komelj zapiše: »Mučni občutek, ki ga lahko pusti tekst, je – ob tem, da se v njem sijajne pasaže izmenjujejo z osupljivimi bizarnostmi – prav v tem, da ni jasno, kdaj gre za fikcijo in kdaj za resničen dokument o notranjem stanju; in kar je najbolj osupljivo: videti je, da za Detelo med obojim pri pisanju tega teksta sploh ni razlike.« Vsaka izdaja, kot je ta, je v veliki meri tudi delo tistega, ki je naredil izbor, sestavil odlomke ter jih kontekstualiziral s spremnim besedilom. Miklavž Komelj je velik Detelov poznavalec, zato ne dvomimo o tem, da je svoje delo opravil strokovno in korektno. Bolj zanimivo je v tem primeru dejstvo, da je knjiga Plačilo za moje stoletje izšla pri manjši založbi in da se za izdajo še neobjavljenega dela pesnika, ki je pustil trajno sled v slovenskem kulturnem prostoru, ne samo kot pesnik temveč tudi kot prodoren mislec in aktivist, niso odločili pri kateri od večjih založb, ki redno izdajajo tudi dela slovenskih klasikov. Vsekakor je knjiga Plačilo za moje stoletje pomemben prispevek k domači literarni zgodovini in poznavanju opusa Jureta Detele. Njegova dela je danes vredno brati, saj spodbujajo vizijo drugačnega odnosa do sveta – nekaj, kar nujno potrebujemo.

Step into Episode 220 of On The Delo as Delo sits down with Akram Abdallah and Mohamed — the entrepreneurial force behind Laymoon Café, Tempe's buzzing Palestinian-Syrian café bringing Middle Eastern hospitality, culture, and flavor to the heart of the ASU community. From a chance road-trip conversation about an available space to opening one of the most talked-about new concepts in the Valley, this story is about bold moves, deep roots, and a team who built something beautiful before they even had a name for it.Delo digs into the origin stories, the chaos of launch week, supply chain realities, a 40-person staff puzzle, the significance of operating next to one of Arizona's most iconic mosques, and what it means to create a true "third space" rooted in Middle Eastern hospitality. If you're into food, entrepreneurship, culture, and the real behind-the-scenes of building a business from the ground up, this one will hit different.Chapter Guide (Timestamps):(0:00 - 2:42) Delo's Intro, Episode 220, and the New Book "Risky Business"(2:43 - 5:00) Meeting at Filthy Animal and Guest Origin Stories Begin(5:01 - 7:01) Mohamed's Tech Background: Waymo, Amazon, and Pilot's License(7:02 - 9:41) Operations, Staffing Puzzles, and 1,000+ Guests a Day(9:42 - 14:21) Akram's Real Estate Background and Finding the Location(14:22 - 19:33) The Mosque Connection, Nomad Jewelry, and Bringing on House of Form(19:34 - 27:40) Palestinian-Syrian Heritage, Islamic Hospitality, and the "Third Space"(27:41 - 30:12) The Menu: Fusion Drinks, Kedak Chai, Yemeni Honeycomb & More(30:13 - 37:45) Operations, Supply Chain, Social Media Strategy, and What's Next(37:46 - 43:20) Non-Negotiables, Prayer Routines, and Fitness Habits(43:21 - 50:00) Where to Find Them Online and Rapid Fire Questions

Mateja Bučar je slovenska koreografinja in plesalka, ki je svojo umetniško pot začela kot balerina v Operi in baletu SNG v Ljubljani, pozneje in vzporedno je bila članica Plesnega teatra Ljubljana. Baletno izobrazbo je pridobivala doma in v tujini, prav tako tehnike modernega in sodobnega plesa. Z letom 1992 stopi na samostojno umetniško pot koreografinje in plesalke. Od leta 1999 pod okriljem DUM, Društva umetnikov, so njena dela s področij sodobnega plesa in performansa uprizarjana v mednarodnem prostoru. Mateja Bučar je leta 2015 na Trinity Laban konservatoriju za glasbo in ples londonske univerze prejela doktorski naziv na področju teorije estetskih vprašanj v koreografskih praksah. Svoje umetniško delo ustvarja za različne notranje in zunanje ambiente. Pogovor, ki ga poslušamo v dveh delih, je Petra Tanko z Matejo Bučar posnela novembra leta 2023.

In Episode 219 of On The Delo, Delo sits down with Manny and Rick from Nightlife Security Consultants to expose the security failures, operational mistakes, and liability risks that cost bars, restaurants, and nightclubs hundreds of thousands of dollars every year. From a $248,000 lawsuit over an $8 bar tab to a man stabbed on a dance floor the night before his sister's wedding, this episode reveals what operators can do today to better protect their guests, employees, and business.With decades of combined experience in law enforcement, nightclub operations, hospitality security, expert witness testimony, and staff training, Manny and Rick have helped operators across the country reduce risk and build safer venues. Together, they break down the five areas where businesses get picked apart in litigation, why hiring the biggest guy isn't always the right move, how post-COVID nightlife is evolving, and what a well-run security operation actually looks like—from the front door to last call.Whether you're a bar owner, restaurant operator, nightclub manager, hospitality professional, insurance agent, or simply interested in hospitality leadership and risk management, this episode is packed with real-world stories and actionable insight.Chapter Guide (Timestamps):(0:40 - 3:10) Intro: Episode 219, Guests Manny & Rick, and San Diego Small Talk(3:11 - 7:26) Origin Story: Nightlife Security Consultants Founded in 1998(7:27 - 12:38) Rick's Background: 20 Years in Law Enforcement, MBA, PhD & Training Philosophy(12:39 - 16:36) State-by-State Laws, Dram Shop Preparation & the Five Areas of Litigation Research(16:37 - 22:02) Proactive Security, Patron Monitoring & the Puppy Analogy(22:03 - 26:21) Risk by Venue Type: Why Culture & Ownership Matter More Than the Concept(26:22 - 30:21) Hiring Smart: Background Checks, Team Diversity & Women in Security(30:22 - 35:29) Why Operators Don't Hire Help—and Who Does(35:30 - 40:00) Nightlife Trends: Post-COVID Habits, Day Drinking & the Gentleman's Club Pivot(40:01 - 45:01) Craziest Claim Stories: $248K Over an $8 Bar Tab & a Stabbing on the Dance Floor(45:02 - 51:12) Services: Training, Consulting, Policies, Major Incident Review & Expert Witness(51:13 - 58:19) Rapid Fire Questions & Outro

Zatrjujejo, da uporabniki ne bodo občutili spremembe. Drugi poudarki: - Občini Koper in Ankaran v sporu zaradi meje - Osvežitev v teh vročih dneh ponuja tudi Lajšt. A upravljalci krajinskega parka Zgornja Idrijca pozivajo obiskovalce, naj se tja odpravijo peš ali s kolesom. - Številne že zdaj skrbi začetek novega šolskega leta. Zato nova skcja slovenske Karitas.

Mladi naj bi si želeli predvsem dela od doma, hitrega zaslužka in kariere vplivnežev. A anketa e-Študentskega servisa kaže nekoliko drugačno sliko. Mlade še vedno privlačijo poklici v zdravstvu, cenijo varnost zaposlitve, največji vzorniki pa ostajajo njihovi starši. Med študentskim delom nabirajo različne izkušnje, včasih pa opravljajo res nenavadna dela. S strokovno direktorica omenjenega servisa in strokovnjakinjo za mlade in trg dela Vesno Miloševič Zupančič se je pogovarjala Urška Valjavec.

Step into Episode 217 of On The Delo as Delo sits down with Laura, founder of Laura's Gourmet — a woman-owned, Arizona-based granola brand that went from a "happy accident" recipe to 22 years on the shelves of AJ's Fine Foods, Whole Foods, and United Airlines Hawaii flights. From culinary school career changer to food service powerhouse, Laura's journey is a masterclass in trusting your gut, asking for what you want, and never saying no to an opportunity you haven't tried yet.This conversation goes deep on what it really takes to build a certified gluten-free, kosher, chef-driven food brand — navigating FDA compliance, retailers, food service platforms, and now launching an entirely new product category with CounterCool, a lightweight, collapsible aluminum counter rack born out of a real need Laura had as a private chef. Whether you're an entrepreneur, a food lover, or someone figuring out your next chapter, this episode is packed with honest insight, humor, and momentum you can use.Chapter Guide (Timestamps):(0:14 - 1:55) Welcome to EP217, Book Promo & Introducing Laura(1:56 - 5:26) Origin Story: New Jersey, Tech Career, and an Entrepreneur Mindset from Day One(5:27 - 8:48) Finding the Kitchen: From Paris Study Abroad to Culinary School & Celebrity Cuisine(8:49 - 13:22) The Food Philosophy: Slowing Down, Appreciating Your Meal & the Fuel vs. Enjoyment Debate(13:23 - 15:29) Laura's Gourmet Origin: The Happy Accident That Started With a Magazine Recipe(15:30 - 21:27) Getting on the Shelf: Stalking AJ's, Meeting Eddie Basha & 22 Years of Partnership(21:28 - 27:05) Granola 101: What It Is, How It's Made & the Simple Ingredients That Set Laura's Apart(27:06 - 32:30) CounterCool: The Patent-Pending Kitchen Tool Born from a Private Chef Problem(32:31 - 38:38) Savory Toppers, Clusters, Flavors & Where to Buy Laura's Gourmet Products(38:39 - 41:33) Wellness Routines, Saying No, and Leading with Love as an Entrepreneur(41:34 - 46:07) Rapid Fire: Bon Jovi, Appalicious, Granola Shots & South Mountain Trail Runs(46:08 - 46:31) Closing Thoughts: 22 Years in Arizona and the Community That Made It Possible

Slovenska matica je izdala knjigo Jasne Blažič Skupinski portret z očetom, spomine na očeta publicista in disidenta v komunističnem režimu Viktorja Blažiča, ki so ga komunisti zaradi sodelovanja z Edvardom Kocbekom in Borisom Pahorjem sredi 70. let »obsodili« na stalinističnem procesu in zaprli. Predstavitev je bila 26. maja, vodila jo je takrat še tajnica urednica Slovenske matice Ifigenija Fridel Jarc, poleg avtorica Jasne Blažič pa je sodelovala tudi publicistka Alenka Puhar, ki je bila nekaj časa Blažičeva stanovska kolegica na časopisu Delo.

Nagrado kresnik za najboljši roman preteklega leta, ki jo podeljuje medijska hiša Delo, so podelili Ajdi Bračič za roman Kresničevje. Petčlansko strokovno žirijo je avtorica s svojim romanesknim prvencem prepričala z večplastno zgodbo o krivdi, naravi in preživetju. Roman Kresničevje, ki je izšel pri založbi LUD Literatura, je letos prejel tudi nagrado kritiško sito in bil med nominiranimi za Cankarjevo nagrado. Na kresni večer so podelili tudi nagradi mlado pero za mlade avtorje in kritike. Nagrado mlado pero za kritika je prejela literarna kritičarka Eva Ule, nagrado mlado pero za avtorje pa prozaistka Julija Lukovnjak. V Plečnikovem avditoriju v parku Tivoli se bo odvila 15. izdaja mednarodnega festivala Spider, katerega osrednja tema je letos Ne vemo, česa ne vemo. Skozi ples, performans in pogovore se bodo ustvarjalci spraševali o tem, kako v času algoritmov, umetne inteligence in nenehne produkcije informacij misliti telo, gibanje in skupnost.

Gozd je ena najstarejših podob v literaturi, mitologiji, filozofiji ter drugih humanističnih vedah. Kot prostor skrivnosti, preizkušnje, samote, svobode ali stika z naravo se pojavlja že v antičnih mitih in epih, pozneje pa v srednjeveških pripovedih, pa potem v romantiki in moderni ter vedno bolj v sodobni literaturi in okoljski humanistiki. O gozdu so pisali številni avtorji, kot sta na primer Dante in Thoreau, a pomembna razmišljanja o gozdu so prispevale tudi številne filozofinje in pisateljice, kot sta na primer Robin Wall Kimmerer in Olga Tokarczuk. Te so gozd običajno razumele kot prostor spomina, identitete, skrbi za naravo in raziskovanja človekovega odnosa do drugih živih bitij. Zaradi svoje večplastnosti ostaja gozd navdih za umetnike, pisatelje, mislece in raziskovalce, ki v njem prepoznavajo tako konkreten življenjski prostor kot tudi močan simbol človekovega odnosa do narave, spomina, skupnosti in samega sebe. V to tematiko s knjigo Globoko v gozdu (UMco, 2026) vstopa tudi Irena Štaudohar, novinarka Sobotne priloge časopisa Delo. Avtorica predstavlja to delo in premišljuje še o pomenu, vlogi in simboliki gozda. Foto: detajl iz grafike na naslovnici knjige Globoko v gozdu (UMco, 2026, oblikovanje Rok Marinšek).

Step into Episode 217 of On The Delo as Delo sits down with Corey and TJ from inKind to break down one of the most innovative financing and marketing models in the restaurant industry today. Built by operators for operators, inKind gives restaurants upfront capital at zero interest — and a 5-million-user marketing engine to back it up.From a D.C. restaurant incubator 11 years ago to over 8,000 restaurant partners nationwide, Corey and TJ unpack how inKind turned a $500 gift card idea into a non-dilutive funding platform that's helping Arizona restaurants survive 120-degree summers, pay off high-interest loans, and drive 90% net new diners through the door. Delo shares his own experience as both a hospitality veteran and active inKind affiliate — making this conversation raw, practical, and deeply credible for anyone who owns, operates, or eats at restaurants.Chapter Guide (Timestamps):(0:00 - 1:13) Freestyle Intro, Mic Check, and Episode 216 Kickoff(1:14 - 2:49) Delo's Intro: Risky Business Book Promo & Five-Star Ask(2:50 - 4:51) Meet Corey & TJ: Backgrounds, Arizona, and Why This Summer Matters(4:52 - 7:42) The Origin Story: 11 Years, a D.C. Incubator, and a $500 Gift Card Lightbulb(7:43 - 10:58) inKind Comes to Arizona: From 15 Partners to 300+ and Still Growing(10:59 - 13:21) The Capital Model: Non-Dilutive, Zero Interest, and What COGS Really Means(13:22 - 16:06) Risk, Underwriting, and Why Only Top-Quality Restaurants Make the Cut(16:07 - 18:45) The Marketing Engine: 5 Million Users, Push Notifications, and Demand Control(18:46 - 21:24) Retail Presence, Costco Gift Cards, and Cold Beer & Cheeseburgers Launch Stats(21:25 - 24:24) The User Experience: How to Pay Through inKind Step by Step(24:25 - 27:15) The Restaurant Avatar: Fine Dining to Fast Casual and Why Both Work(27:16 - 32:24) Success Stories, Loan Payoffs, and the Ravenous Pig Funded 28 Times(32:25 - 36:17) Sales Philosophy: Relationships, Listening, and "It's Never a No"(36:18 - 41:14) Rapid Fire + Final Thoughts: Where to Find inKind and What's Next

Delo v gozdu sodi med najnevarnejše dejavnosti. Čeprav je bil v Sloveniji v zadnjih treh desetletjih dosežen velik napredek, se število smrtnih nesreč že vrsto let skoraj ne zmanjšuje. Pred približno 30 leti je v kmetijstvu in gozdarstvu letno umrlo med 80 in 100 ljudi, danes pa se številka vztrajno giblje okoli 20 smrtnih žrtev na leto in jo nikakor ne uspemo zmanjšati. O tem smo se v osrednjem delu nedeljske kmetijske oddaje pogovarjali z mag. Marjanom Dolenškom, svetovalcem specialistom na KGZ Ljubljana in Gozdarskem Inštitutu. V prvem delu oddaje pa smo se ustavili ob grožnji bolezni APK.

INVITADOS DE HONOR (Dos grandes referentes): 1️⃣ JOSEPH BEROLO (Desde Colombia) Presidente de las Naciones Unidas de las Letras y Director Editorial de Ave Viajera. Un verdadero maestro de las letras y un pilar fundamental en mi camino: el primer editor y prologuista de mi libro de Neurocuántica Aplicada. Nos acompaña en este Día del Padre con ese rol de guía y mentor, como un padre que ha sabido orientar mis pasos en las letras internacionales. 2️⃣ DR. MIGUEL CARRILLO BASCARY. HISTORIADOR, EX DIRECTIOR DEL MONUMENTO A LA BANDERA, MBRO. INSTITUTO BELGRANIANO. Para adentrarnos en el "Corazón del Padre de la Patria: Manuel Belgrano". Analizaremos su vida, los secretos de la creación de nuestra bandera y, sobre todo, el inmenso legado de valores que nos dejó. Recordaremos una de sus frases más potentes y necesarias para la soberanía actual: “El miedo solo sirve para perderlo todo”. ¿No puedes escucharlo en vivo? (On Demand): Revive este maravilloso homenaje en diferido desde TU CANAL DE PODCAST PREFERIDO. Búscanos como: "MARISA PATIÑO entrevistas para TU BIENESTAR". ¡VIVA LA PATRIA! ¡GRATITUD Y HONRA A TODOS LOS PADRES! ¡Abrazotes de Paz! ️ Marisa Patiño Fundadora y CEO de Esperanza Argentina · Embajadora de Paz · Investigadora Certificada ORCID · Mentora en Neurociencias Aplicadas · Conferencista internacional / www.marisapatinoambassador.com.ar

Step into Episode 216 of On The Delo as Delo sits down with Roland Wood III — a Phoenix-born, west-side-raised finance veteran who went from staff accountant to CFO across some of Arizona's most recognized restaurant concepts, including Grimaldi's and Square One. Roland pulls back the curtain on what a CFO actually does, why the best ones never win a popularity contest, and how "if the math doesn't math" sometimes the answer just has to be no.From navigating 50 Grimaldi's locations during a financial restructuring and securing $6–7M in COVID relief programs for Square One, to breaking down food cost management, inventory tech, marketing ROI, and the real value of fractional CFO services for growing hospitality groups — this conversation is packed with honest, practical perspective that operators, owners, and industry professionals rarely get to hear. Roland also unpacks why cutting quality to save margin is a long-game trap, how to use fixed pricing agreements to avoid supply volatility, and why "you will never save your way to prosperity."Chapter Guide (Timestamps):(0:00 - 1:50) Delo's New Book: Risky Business & Intro to Roland Wood III(1:51 - 5:06) Roland's Background, West Side Phoenix & the Restaurant Scene(5:07 - 9:28) School, ASU, Early Career & How Roland Landed in Restaurants(9:29 - 13:54) What a CFO Actually Does: Banking, Cash Flow & Hard Conversations(13:55 - 17:22) Grimaldi's: 50 Locations, Capital Structure & Food Cost Differences(17:23 - 21:38) Inventory Tech, ERP Systems, Cogswell, Craftable & Portion Decisions(21:39 - 25:09) Food Pricing Strategy, Fixed Agreements & Hedging Against Volatility(25:10 - 27:52) Marketing ROI: How Finance Holds Marketing Accountable for Traffic(27:53 - 32:28) Square One: COVID-Era Entry, Multi-Concept Finance & Barrett's Portfolio(32:29 - 34:47) Fractional CFO Services: Who It's For, Ideal Client & the Value Proposition(34:48 - 42:21) Rapid Fire + Roland's Finance Philosophy: Invest, Don't Just Cut(42:22 - 42:43) Delo's Close, Book Promo & Podcast Sponsor Mention

18. junija Ivanka Mežan, slovenska dramska in filmska igralka, dopolnjuje sto let. Rodila se je v Mariboru, na gledališko pot je stopila pri partizanih, nato je študirala na ljubljanski akademiji. Od leta 1945 do 1979 je bila članica ansambla ljubljanske Drame, vendar je nastopala tudi v nekaj filmih, na primer Nasvidenje v naslednji vojni in Let mrtve ptice ter številnih televizijskih produkcijah. Leta 1995 je Ivanka Mežan prejela Borštnikov prstan za igralski opus, leta 2015 je dobila nagrado bert za življenjsko delo na področju filmske igre, leta 2019 so jo razglasili za častno meščanko Ljubljane, pred tremi leti je dobila nagrado Ite Rine za življenjsko delo.

John Smith sodi med ključne predstavnike britanske filmske avantgarde, čeprav sam takšnim oznakam že dolgo nasprotuje. Od sedemdesetih let prejšnjega stoletja ustvarja filme in videe, ki so zaznamovali tako eksperimentalni film kot galerijsko umetnost, njegova dela pa danes hranijo in predstavljajo najuglednejše svetovne ustanove sodobne umetnosti. Ob bok avtorjem, kot so Malcolm Le Grice, Lis Rhodes in Michael Snow, ga postavljajo predvsem zaradi izvirnega raziskovanja razmerij med podobo, jezikom in pomenom. Čeprav njegovi filmi pogosto izhajajo iz povsem vsakdanjih prizorov – ulice, hotelske sobe, pogleda skozi okno ali napisa v izložbi –, se iz njih razvijajo duhoviti in hkrati natančni premisleki o zaznavi, jeziku in načinih, kako ustvarjamo pomen. Njegov znameniti film Dekle, ki žveči čigumi danes velja za eno ključnih del britanskega eksperimentalnega filma, med njegove najbolj znane stvaritve pa sodijo tudi Črni stolp, videoesejistični cikel Hotelski dnevniki ter najnovejši celovečerni film Biti John Smith, v katerem z razmislekom o lastnem imenu preplete avtobiografijo, samoironijo in kritičen pogled na sodobni svet. Maja je bil John Smith gost 6. festivala eksperimentalnih avdiovizualnih praks V-F-X; posvetili so mu retrospektivo in ob tej priložnosti je tudi obiskal Ljubljano. Z njim se je pogovarjala Tina Poglajen. Bralec Igor Velše, ton in montaža Robert Markoč.

Step into Episode 215 of On The Delo as Delo sits down with Scott and Josh, co-founders of Craft Culture Draft Solutions, to pull back the curtain on one of the most overlooked profit leaks in the bar and restaurant business — your draft beer system. From foamy pours and dirty lines to bad CO2 pressure and undertrained bartenders, these two Arizona-based draft pros break down exactly why money is literally going down your drain, and what you can do about it right now.Founded on April 1st, 2022, Craft Culture was born out of a shared passion for doing this work the right way — with 25+ years of industry experience behind Scott and 10 years of hands-on install and service work behind Josh. Together they bring a rare mix of technical expertise, hospitality roots, and genuine service-first mentality to a niche most bar owners barely think about. The conversation covers the science of temperature and CO2, the danger of a walk-in cooler flooded with gas (yes, it nearly happened to Scott), keg yields that should hit 95% but often drop to 50%, and what a red-yellow-green system health report can do for your beverage program. Delo also gets the scoop on their current big push: free draft system health checks for bars and restaurants across Arizona — and why they're giving it away.Chapter Guide (Timestamps):(0:00 - 2:17) Delo's Intro, Batching Episodes & Why In-Person Always Wins(2:17 - 6:12) Scott's Origin Story: Hensley, Micromatic, Austin, and Starting Craft Culture(6:12 - 8:00) Josh's Background: Navy, Trucking, Logistics & Becoming a Draft Nerd(8:00 - 12:00) The Real Cost of Foam: Temperature, CO2, and Keg Yield Math(12:00 - 14:20) Line Cleaning, Off Flavors, and Bartender Training That Saves Profit(14:20 - 18:05) The YouTube Channel, Free Phone Calls, and Owning Your Beverage Program(18:05 - 21:30) Wine, Cocktails & Coffee on Tap: Why 304 Stainless Steel Matters(21:30 - 26:15) How to Find Craft Culture: The Guild, Distributors, Breweries & Word of Mouth(26:15 - 32:00) Free Draft System Health Checks: What's Included and Why It Matters(32:00 - 36:40) Non-Negotiables, Family Time, Sleep, and Running a Business with Heart(36:40 - 43:00) Rapid Fire: Cows, 80s vs. 90s, Aliens, Beans, and Build the Bar Right(43:00 - 45:15) Best Local Installs, Formation Brewing, Red House Cask System & Kansas City Airport

Večer ima svojo moč. Sredino srečanje na frekvencah Radia Koper je dolgo eno uro. A mine kot bi trenil. Za to so krivi gostje, s katerimi se ob izbrani glasbi pogovarjajo novinarji. Bojan Roš je človek, ki je v življenju nosil veliko različnih vlog. Bil je zdravnik, pulmolog in diabetolog, dolgoletni zdravnik v Tolminu, kasneje tudi koncesionar. Je lovec, človek narave, vizionar, ki je na pobočju gore Kuk, s pogledom na Matajur, simbolom Nediških dolin in osupljivo doline Soče, soustvaril Nebesa – eno najbolj prepoznavnih turističnih zgodb Posočja. Najbolj je človek srečen, če je zdrav in če ima zdravo familijo. In celo familijo. Bojan Roš Rojen je bil v Hrastniku, odraščal v družini, ki jo je povojna razlastitev močno zaznamovala. Kot mladenič je hodil peš čez hribe v šolo, študij medicine končal z odliko, hkrati pa vodil enega najbolj znanih študentskih zbirališč v Ljubljani. Žena Katja je več kot 30 let pisala zgodbe za časopis Delo. Hči Maja je stopila po mamini poti, le da je za pripovedovanje zgodb uporabljala televizijsko kamero. Hči Ana pa je verjetno najboljša kuharska mojstrica na svetu. Bojan Roš je dedek in človek, ki še danes rad poprime za delo, pomaga sosedu in z zanimanjem spremlja svet okoli sebe. Z njim o  življenju med ambulanto in hribi, o zdravstvu nekoč in danes, o lovski etiki, družini, Nebesih in o tem, kaj človeka po vseh teh letih še vedno žene naprej. 

Aprila lani je časopis Delo objavil članek z naslovom Ko ulomki izgubijo smisel. Ali ulomki sploh lahko izgubijo smisel? Očitno lahko. Tako meni Mateja Peršolja, učiteljica matematike in strokovna voditeljica BeGrejt Inštituta. Na vprašanje kdaj in zakaj se to zgodi, odgovarja: Kaj je znanje računanja ulomkov v primerjavi s tem, ko učenci ne znajo sobivati, sodelovati ali reševati sporov? Kaj je znanje ulomkov v primerjavi s stiskami, s katerimi se mladi ukvarjajo doma ali s prijatelji – na primer, zaradi ločitve staršev, izključevanja med sošolkami ipd? Komentar je pripravil Milan Knep, tajnik Katehetskega urada ljubljanske nadškofije.

Step into Episode 214 of On The Delo as Delo sits down with Jeremiah, Air Force veteran, mortgage broker, and multi-unit franchisee of Jeremiah's Italian Ice, for a candid conversation about building multiple businesses, staying grounded through discipline, and why family-focused frozen treats are a surprisingly powerful vehicle for entrepreneurship. From opening his first location next to Corona del Sol High School in Chandler to expanding with a drive-through near Cardinal Stadium in Glendale, Jeremiah brings real talk on what it takes to run two companies at once without letting either one fall apart.The conversation covers Jeremiah's remarkable origin story — born in Guyana, raised in Brooklyn, trained as an Air Force veteran, and pivoting from aviation to mortgages to franchising — and why he's never once thought about retiring. Delo and Jeremiah go deep on the parallels between brokering mortgages and brokering insurance, the importance of systems and high-trust relationships with your team, and why "autopilot culture" is the fastest route to a failing business. You'll also hear about Delo's new book Risky Business: The Arizona Liquor Liability and Insurance Survival Guide, the power of waking up at 4:35 AM, the joy of watching anxious teenagers build confidence scooping gelati, and why authentic person-to-person connection beats transactional business every single time.Chapter Guide (Timestamps):(0:00 - 1:26) Welcome, Delo's New Book Risky Business & Intro to Jeremiah(1:27 - 3:50) Queen Creek Growth, Arizona Roots & Origin Story(3:51 - 5:57) From Guyana to Brooklyn to the Air Force & Valley Living(5:58 - 8:12) Mortgage Brokering, Desert State Mortgage & The Broker Parallel(8:13 - 11:26) Discovering Jeremiah's Italian Ice & Opening the First Chandler Location(11:27 - 14:22) Youth Employment, Anxiety, Confidence Building & The Value of In-Person Work(14:23 - 17:07) The Jeremiah's Brand Story: Florida Roots, First Franchise in Arizona & 200 Locations(17:08 - 20:57) Family-Focused Model, Gelati, Drive-Throughs & What Makes Italian Ice Different(20:58 - 24:06) Managing Two Businesses, Daily Routine & Building a High-Trust Team(24:07 - 28:20) Health, Fitness, Prayer & Serving Mom: Staying Grounded Across It All(28:21 - 31:41) Franchising Advice: Know the Day-to-Day, Systems, and Work Ethic Required(31:47 - 38:38) Rapid Fire: Aliens, Tacos, Pull-Ups, AC/DC & Cheesecake Italian Ice

Pesnica, prevajalka, novinarka in multimedijska umetnica Sara Afzali se je rodila v iranskem Širazu, poznanem tudi kot mestu pesnikov. Da bo pisala poezijo, je vedela že pri dvanajstih, ko je zmagala na državnem tekmovanju. Pred dokončno selitvijo se je v Slovenijo najprej odpravila za nekaj mesecev, da je preverila, kakšno življenje jo čaka. Po več kot sedmih letih pravi, da bi težko živela v kakšni drugi evropski državi, obenem pa prizna, da privajanje na novo kulturo ni bilo enostavno. Delček slovenske književnosti želi zdaj predstaviti Irancem, v farsi namreč prevaja roman Draga Jančarja To noč sem jo videl.Uporabne povezave: osebna spletna stran Iran: zgodba o odpornosti neke družbe, Delo Iranka v Sloveniji: Svobodo si lahko zagotovimo le sami, Delo

What happens when a former curriculum director becomes an AI strategist for an entire state? You get the kind of zoomed-out view most of us in education never get to see.In this episode, I welcome back my good friend Karle Delo, AI Strategist at Michigan Virtual, for a real conversation about what's actually working in school districts, what's flopping, and what the secret AI culture in your building probably looks like right now.Karle works with districts across Michigan, helping them build AI guidance, professional learning, and integration plans. She's seen the speedboats, the tugboats, and the anchors. And she's not here to sell you on hype.We get into:→ Why one-and-done AI PD is setting your district up to fail→ The "shadow AI" problem and why pretending it doesn't exist makes it worse→ Why students say AI feedback from teachers feels like a slap in the face→ The AI-slop cycle, where teachers, students, and graders are all just feeding the machine→ The three things every school leader needs to read on a billboard→ Why your authentic voice matters more in 2026 than it ever has→ The one question to ask students that will change how you think about AI in your schoolChapters00:00 Welcome and Sponsors00:56 Meet Carly the AI Strategist07:24 District AI Guidance and Onboarding17:51 Why AI Efforts Succeed or Fail27:05 Avoiding AI Mistakes30:39 Spotting AI Slop36:16 What Students Want47:55 Kryptonite and Wrap UpIf you're a superintendent, CTO, instructional coach, or classroom teacher trying to figure out where to start, where to slow down, or where you might already be off track, this episode is for you.Karle reminds us that you don't need every teacher to be an AI super user. You don't need 20 tools. You need a strategy. You need community. And you need to actually talk to your students.This is the kind of conversation that cuts through the noise and gives you something you can take back to your building on Monday.

Step into Episode 213 of On The Delo as Delo sits down with Cianna and Mike, the husband-and-wife team behind ATL (All the LUV) Wings, to unpack how a commercial cleaning company pivoted into a growing Arizona wing brand built on “all the love.” From losing contracts when the economy crashed to opening their first Chandler location with zero restaurant experience and a whole lot of faith, they share a real, unfiltered look at betting on themselves, their marriage, and their community. If you're building a food concept, scaling a brand, or just obsessed with great wings and better stories, this one hits on grit, growth, and doing one thing exceptionally well.In this conversation, Delo digs into how ATL went from an idea Mike brought home one day (“we're gonna do chicken”) to lines wrapped around the building, customers washing dishes on day two, and a 13‑location footprint powered by word of mouth and simple, focused operations. Cianna breaks down the realities of signing that first lease with no credentials, watching rent and build-out drain their savings, and then discovering that 82 percent of their business is carryout—so they don't need flashy 4,000‑square‑foot boxes to win. Mike shares how he built ATL's sauce lineup by listening to guests, experimenting in their home kitchen until he destroyed carpets and drapes, and eventually scaling into big kettles and a dedicated farm relationship that guarantees their wing volume even when prices spike.They also get real about the double‑edged sword of franchising—why no one will ever treat the brand like its founders do, why some money isn't worth the headache, and how they balance Cianna's love of simplicity with Mike's drive to “have money with problems” instead of problems without money. You'll hear how they collaborate with concepts like Zoyo/Froyo Love using ATL Kool‑Aid flavors, use smart specials to survive brutal Arizona summers, and stay excited about taking ATL outside the state with new deals in places like Las Vegas. Along the way, they talk Southern roots and culture, being a true “destination” in B‑centers, giving back to loyal guests and even the homeless who help behind the building, plus the non‑negotiables that keep them grounded—like Cianna's four‑mile walks and Mike's simple rule that waking up is the first win of the day.Chapter Guide (Timestamps):(0:00 - 1:49) Delo's intro, Risky Business book preview, and meeting Cianna & Mike.(1:49 - 6:15) From commercial cleaning to chicken wings and building a marriage‑and‑business partnership.(6:15 - 13:25) Signing the first lease, Chandler launch, and opening weekend chaos that turned into a community moment.(13:25 - 17:30) Wing shortages, price spikes, and how ATL secured supply while simplifying the menu and footprint.(17:30 - 21:09) Sauce experiments at home, scaling production, and dividing roles between back‑of‑house flavor and back‑end business.(21:09 - 26:33) Franchising wins and challenges, customer realities, and why not all money is good money.(26:33 - 30:44) Hidden‑gem locations across Arizona, B‑center strategy, and early steps into new markets like Vegas and Gilbert.(30:44 - 33:13) Summer survival strategies, cutting back, creative collabs like Kool‑Aid frozen yogurt, and staying visible.(33:13 - 37:16) Wingstock dominance, five straight wins, and the surreal feeling of becoming the “Michael Jordan” of wings.(37:16 - end) How many wings is enough, rapid‑fire fun, local food favorites, and Delo's close on why ATL's story matters.

Step into Episode 212 of On The Delo as Delo sits down with Rudy and his son Thomas, the father–son team behind Strictly From Scratch, a 31‑year bakery that quietly supplies breads and pastries to hospitals, hotels, airlines, and big‑box retailers across the country. From New York City nightclubs and an Acapulco sabbatical to relaunching a bakery in Arizona in 1995, Rudy walks through how a career in nightlife turned into building one of the largest behind‑the‑scenes bakery operations in the United States.You'll hear how Strictly From Scratch grew from a small Tucson bakery into an 85,000‑square‑foot facility (with another 20,000 on the way) that sends three to ten truckloads at a time to major brands, while still delivering fresh bread six days a week to local restaurants and hotels around Phoenix. Thomas shares how a global food safety initiative pulled him away from a nursing path and into the business, where he became an ISO auditor, built HACCP programs, and now leads the quality systems that make it possible to serve clients like Walmart, Costco, airlines, hospitals, and hospitality groups without compromising safety or consistency.The conversation also dives into what operators are feeling right now—ingredient inflation, FDA changes like new red food coloring rules that suddenly spike the cost of something as simple as raspberry filling, and the pressure to manage margins without constantly hammering customers with price increases. Delo and his guests unpack how scale, dual commercial and local channels, and a focus on doing what's right for long‑term customers and employees helped them navigate COVID without major layoffs, all while investing millions in new automation and capacity.If you're in hospitality, foodservice, insurance, or just curious about the unseen companies that keep airlines, hospitals, and restaurants stocked every day, this episode gives you a rare look at “the biggest company nobody's heard of” and the mindset it takes to build a durable family business from scratch.Chapter Guide (Timestamps):(0:00 - 4:50) Intro, “Risky Business” liquor‑liability book, and meeting Rudy & Thomas(4:51 - 10:10) New York nightclubs, Acapulco sabbatical, Tucson bar & grill, and the birth of Strictly From Scratch(10:11 - 15:00) Selling to a Chicago restaurant group, non‑compete, and relaunching Strictly From Scratch in 1995(15:01 - 22:30) Thomas joins the business, global food safety initiative, ISO audits, HACCP, and quality systems buildout(22:31 - 30:30) Big‑box retailers, airline accounts, Michael Lewis Company, and becoming a top bakery supplier in the U.S.(30:31 - 37:30) Local foodservice routes, Cold Beers & Cheeseburgers, hospitals, hotels, and being “the biggest company nobody's heard of”(37:31 - 44:30) Ingredient inflation, FDA red‑dye changes, managing margins, and operating through COVID without major layoffs(44:31 - 50:30) Expansion plans, artisan line with partners like Noble, capital investments, and succession from Rudy to Thomas and the long‑term team(50:31 - End) Morning rituals, family life, liquor liability in Arizona, and closing thoughts on passion, work, and knowing when to pass the torch

Step into Episode 211 of On The Delo as Delo sits down with Ted Golden — Arizona craft beer veteran, former Four Peaks sales director, and founder of AZ Locale Brewing — for a wide-open conversation about what it really takes to leave a 25-year career and bet on yourself. From skateboarding in Southern California and busing tables at a Manhattan Beach boutique hotel to building one of Arizona's most exciting independent beer brands with his wife Stephanie, Ted brings the kind of energy, humor, and hard-won wisdom that makes this one impossible to put down.Ted pulls back the curtain on how a rivalry with San Tan's Anthony Kanekia turned into the opportunity that launched AZ Locale, why he designed every beer at 4.8% ABV (a nod to Arizona being the 48th state), and what it looks like to grind 20 accounts a day as both the owner and the salesperson. Delo and Ted also dig into the real philosophy behind ethical selling, how Ted navigated self-distribution before landing statewide partners including Crescent Crown, and what brewing brands across Arizona need to hear about protecting their backyard before chasing national expansion.If you love craft beer, entrepreneurship, or just a great origin story rooted in Arizona pride, this episode delivers.Chapter Guide (Timestamps):(0:00 - 1:30) Freestyle Intro, Ted's Skateboard Tap Handle, and Episode 211 Kickoff(1:31 - 4:44) Running a Business With Your Spouse and Experiencing Arizona Together(4:45 - 7:08) Tommy Boy Sales Philosophy, Joe Dirt, and Taking the Entrepreneurial Leap(7:09 - 10:33) Ted's Origin Story: Southern California, Alpha Beta, Haagen-Dazs, and Barnaby's Hotel(10:34 - 13:05) 22 Years at Four Peaks: Growth, Sales Director, and the Identity of a Brand(13:06 - 16:22) The AZ Locale Birth Story: San Tan's Anthony Kanekia and the Deal That Started It All(16:23 - 18:27) Designing Beer With a Sales Mindset: 4.8% ABV, Food Pairings, and Differentiating in a Crowded Market(18:28 - 21:24) Self-Distribution Hustle: Honda Ridgeline, 100 Draft Accounts, and the Move to Crescent Crown(21:25 - 27:16) Statewide Distribution, Forecasting Logistics, and Always Reinvesting in Your Brand(27:17 - 31:32) The Beer Lineup: Toasty, Cactus Bird, Drafternoon, and What's Coming Next(31:33 - 36:36) Daily Habits, Gym Routines, and Rapid-Fire Questions With "TheOG" Ted Golden(36:37 - 40:36) Arizona Pride, Staying Local, and Where to Find AZ Locale Beer Right Now(40:37 - 42:33) Where to Find Ted, Closing Thoughts, and Delo's Send-Off

Step into Episode 210 of On The Delo as Delo sits down with Mark Miller, a five-decade veteran of Arizona's beverage and food industry, whose career took him from delivering beer on a Hensley truck in 1978 to serving as VP of Sales for the state's largest Anheuser-Busch wholesaler, leading the Arizona Food Marketing Alliance (AFMA), and now heading BACIC Arizona — the industry-backed organization dedicated to reducing underage drinking across the state. If you're in hospitality, food retail, distribution, or simply want an insider's look at how the food and beverage world really works, this episode is packed with perspective you won't find anywhere else.Mark breaks down how the Arizona beverage landscape evolved from a handful of brands and no light beer to craft explosions, hard seltzers, THC beverages, and the booming non-alcoholic movement — and how consumer behavior, dram shop laws, and lower BAC limits quietly reshaped where and how people drink. He unpacks the three-tier distribution system from the ground up, explains why consolidation among distributors is accelerating, and gives local Arizona food and beverage brands the honest roadmap for getting their products onto grocery shelves, into restaurants, and in front of the right distributors. You'll also hear about BACIC Arizona's newest initiative — funding alcohol-free prom and graduation parties for high school students across the state with $10,000 in grants awarded to schools through organizations like Chicanos Por La Causa.Chapter Guide (Timestamps):(0:00 - 1:41) Episode 210 Intro, Toilet Paper Roll Theory & Mark's Origin Story(1:42 - 4:33) Iowa Farm Roots, Hensley Beverage, Copper Mines & Coming Home to Phoenix(4:34 - 8:41) Beer Evolution: Light Beer, Craft, Seltzers & What Gen Z Is Drinking Now(8:42 - 12:22) THC Beverages, the Three-Tier System & How Prohibition Shaped Today's Laws(12:23 - 17:39) Dram Shop, Liquor Liability, Drunk Driving, Uber & Distributor Consolidation(17:40 - 22:09) AFMA, Food Supply Chain & Lobbying for Online Grocery Delivery Before COVID(22:10 - 25:11) Taxation Battles, Tips Policy & Defending the Food Industry at the Legislature(25:12 - 30:39) Local Brand Playbook: Brokers, Shelf Space, SEO, Siete & Tito's Success Stories(30:40 - 36:28) BACIC Arizona: Underage Drinking Prevention, $10K School Grants & Prom Parties(36:29 - 42:07) Giving Back, Non-Negotiables & Rapid Fire: Golf, Fine Dining & Convenience Stores(42:08 - 43:26) Delo's Close, BACIC Arizona Resource & Bar and Restaurant Insurance Shoutout

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour

V Muzeju novejše in sodobne zgodovine Slovenije je na ogled razstava Ženske in delo med tradicijo in modernizacijo: obdobje zgodnjega socializma, posvečena vlogi dela žensk v povojni Sloveniji in v njeni modernizaciji vse do konca 60. let. Razstava, ki je nastala v sodelovanju s Filozofsko fakulteto Univerze v Ljubljani ter Znanstvenoraziskovalnim centrom Slovenske akademije znanosti in umetnosti, razkriva pomen ter razumevanje dela žensk v hkratnosti kontinuitet in prelomov, v soobstoju tradicije in modernizacije, v razpetosti med ideološkimi obljubami in vsakdanjo resničnostjo. Zgodovinski pogled na delo žensk ponuja pomembna izhodišča za razmislek o pomenu dela, ekonomske neodvisnosti in položaju sodobnih žensk. V tokratni oddaji Sledi časa bo o zgodovini pravice žensk do dela ter o izzivih, s katerimi se spopadajo današnje ženske, spregovorila zgodovinarka dr. Jovana Mihajlović Trbovc z Znanstvenoraziskovalnega inštituta Slovenske akademije znanosti in umetnosti. Gostjo je pred mikrofon povabila avtorica in voditeljica oddaje Tita Mayer.

How do you build a clean-label snack brand from scratch?In Episode 208 of On The Delo, Shannon shares how she turned a home kitchen idea into The Best Bar — a handcrafted snack brand now sold across Arizona, from AJ's Fine Foods to the Grand Canyon and Phoenix Sky Harbor Airport.What started with a $2,000 investment, a Vistaprint logo, and Arizona's cottage food law has grown into a six-year journey built on grit, consistency, and doing things differently.Delo and Shannon break down what it really takes to build a food business from the ground up — without cutting corners.From hand-chopping ingredients and fulfilling orders out of her own kitchen, to landing major retail placements, this is a story about building a brand with intention, not shortcuts.They also get into:Scaling without losing qualityClean-label products and ingredient integrityThe reality of hiring and growthSobriety, healing, and personal disciplineWhy sleep, gratitude, and routine matter more than most people thinkWhether you're building a product, growing a business, or just getting started, this episode is a real look at what it takes to turn something small into something sustainable.Chapter Guide (Timestamps):(0:00 - 2:35) Devour Phoenix Intro, Booth Memories & Event Prep Systems(2:36 - 6:21) Shannon's Origin Story: Minnesota Roots, DC Nannying & Learning to Cook(6:22 - 8:34) 10 Years in Wine Sales, Sommelier Cert & Choosing Sobriety 19 Years Ago(8:35 - 11:36) Foster Parenting, Health Turning Point & Giving Up Refined Sugars(11:37 - 14:10) Shannon's Kitchen Cottage Food Start, $2K Investment & the Birth of The Best Bar(14:11 - 17:05) AJ's Fine Foods, Peddler's Son Distribution & the Fox 10 Segment Moment(17:06 - 20:36) Hardest Part of Entrepreneurship: Hiring, Delegating & Work-Life Reality(20:37 - 23:56) 200 Trays a Week, 4,896 Bars in One Order & Hand-Making Every Single One(23:57 - 27:00) Bar Flavors Deep Dive: Original, Chocolate Chip, Cacao & Seed Bar Charity Tie-In(27:01 - 29:30) Scaling Challenges, Pitching Natural Grocers & Saying Yes Before You Know How(29:31 - 33:11) Healing Hospitality, Joy Bus Donations & Why Food and Community Go Together(33:12 - 36:15) Shannon Today vs. Shannon 2020: GCU Space, Grand Canyon Lodges & Personal Growth(36:16 - 42:00) Rapid Fire: Music, Cacao Bar Sleeper Pick, Sneakers, Beach Getaways & Grow Bigger

Step into Episode 207 of On The Delo as Delo sits down with Matt and Brian of Iconic Cocktails to talk about building an Arizona mixer brand over the last decade, from farmers markets and small-batch production to wholesale growth, hospitality partnerships, and a 10-year anniversary worth celebrating. What starts as a fun catch-up turns into a sharp conversation about partnership, product pivots, local sourcing, education-based selling, and what it really takes to keep a niche brand alive and growing in hospitality.​Matt and Brian break down how Iconic Cocktails evolved from an idea that once included soup and bar catering into a clean-label mixer company built around Arizona ingredients, strong local relationships, and constant customer education. They talk about building the business without a big machine behind them, producing by hand in small batches, growing through wholesale and hospitality accounts, and staying relevant as more consumers look for flavorful nonalcoholic options and more operators need something unique on their beverage menus. Along the way, Delo gets into their origin story, top-selling flavors like prickly pear and spiced honey, the new Strawberry Sage release for their 10-year anniversary, and the everyday habits that keep both founders grounded while balancing work, growth, and life.​Chapter Guide (Timestamps):​(0:00 - 4:50) Intro, 10-Year Anniversary, and How Matt and Brian First Connected​(4:51 - 8:15) Bringing on a Partner, Early Roles, and Why Working With People You Like Matters​(8:16 - 10:50) Devour, Arizona Hospitality Community, and Showing Up in Person​(10:51 - 16:10) From “Iconic Soup” to Cocktail Mixers, Education, and Small-Batch Production​(16:11 - 19:48) Distribution, Wholesale Growth, and Where to Find Iconic in Arizona​(19:49 - 24:48) Beverage Trends, Seasonal Flavors, and the Story Behind Strawberry Sage​(24:49 - 28:44) Flights, Best Sellers, 10-Year Milestones, and What Customers Love Most​(28:45 - 34:45) Daily Habits, Website Resources, Mat Facts, and Future Book Ideas​(34:46 - 42:30) Rapid Fire, Favorite Ingredients, Markets, Events, and Delo's Close​

Vsakdo ima svojo mestno izkušnjo. Zakaj se na nekaterih točkah mesta počutimo dobro in varno, tudi če so neurejena. Kaj ustvarja mestno doživetje, kaj so gradniki mesta!? O tem v pogovoru z Alešem Gabrijelčičem, ki bo nocoj na povabilo Nine Zagoričnik, gost oddaje Proti etru spet ta dež. Aleš Gabrijelčič je arhitekt Biroja Arhitektura, ki si ga deli skupaj z očetom in bratom Boštjanom. Na Fakulteti za arhitekturo v Ljubljani deluje kot asistent v seminarju profesorja Roka Žnidaršič. »Delo s študenti je zelo intenzivno, letos se ukvarjamo z zanimivo temo: to je predsedniška rezidenca!« pravi Gabrijelčič. 

Step into Episode 206 of On The Delo as Delo sits down with Rick Miller of RLM Hospitality to talk about what really happens when a lifelong restaurant operator shifts from running the floor to helping restaurant groups understand their numbers. From growing up in Scottsdale and building his career in New York and Austin to returning to Arizona to launch RLM, Rick shares the experiences that shaped his views on hospitality, leadership, profitability, and quality of life.​This conversation goes deep on the realities many operators avoid: late P&Ls, weak AP processes, unclear prime cost, hidden third-party delivery fees, and the risks of running a business by just looking at cash in the bank. Delo and Rick also unpack restaurant culture, training, sobriety, and why cutting costs the wrong way can damage service and become “a formula to go out of business.” If you're a restaurant owner, operator, finance leader, or hospitality entrepreneur, this episode delivers practical perspective on building a stronger and more sustainable business.​Chapter Guide (Timestamps):​(0:16 - 2:15) Intro, the Foodist Awards, and Why Hospitality Community Still Matters​(2:26 - 5:24) Scottsdale Roots, New York City, and Falling in Love with Restaurants at Craft​(5:25 - 8:06) Austin, Big Restaurant Projects, Marriage, and Life Changes​(8:07 - 12:20) Hospitality Lifestyle, Drinking Culture, and Choosing a Better Path​(12:21 - 15:34) Leadership, Financial Knowledge, and Why Culture Drives Restaurant Success​(15:35 - 17:36) What RLM Hospitality Does and How Restaurant 365 Fits In​(17:37 - 20:13) Weekly Soft Closes, Prime Cost, and Getting Financials on Time​(20:14 - 21:58) Ideal Clients, White-Glove Implementation, and Restaurant Accounting Support​(21:59 - 26:00) Low-Hanging Fruit, Bad AP Processes, Profit Leaks, and Profitability Gains​(26:01 - End) Fit, Change Management, and Building Month-to-Month Client Partnerships​

Step into Episode 205 of On The Delo as Delo sits down with Mat Snapp and Cortnie of Barter & Shake, the team behind some of Arizona's most immersive cocktail concepts, to unpack what it really takes to build hospitality spaces people want to come back to. From Mat's years helping open dozens of restaurants with Sam Fox concepts to Cortnie's path through Starbucks, Nespresso, San Francisco bar leadership, and eventually Phoenix, this conversation dives into the operator mindset behind culture, guest experience, and long-term team retention. The episode explores how Barter & Shake grew from one building with three concepts to multiple locations and brands, why they lead with people-first operations, and how they think about guest immersion as a form of escape in an always-on world. Mat and Cortnie also break down the real art of bartending beyond drink-making, including safe service, internal communication, non-alcoholic hospitality, and why making every guest feel included matters just as much as what goes in the glass.​You'll also hear the story behind spaces like Sunny's Lounge and Undertow, what makes their concepts different in a changing market, the importance of giving people a place to unplug, and what's next for the group as Undertow celebrates 10 years and new projects take shape in downtown Phoenix. If you care about hospitality, leadership, culture, cocktails, or creating memorable guest experiences, this episode is packed with insight you can actually use.​Chapter Guide (Timestamps):​(0:00 - 2:43) Intro, Name Stories, and Welcoming Mat and Cortnie​(2:44 - 5:58) Origin Stories: Sam Fox, Starbucks, Nespresso, San Francisco, and Phoenix​(5:59 - 8:08) Leadership Chemistry, Partnership, and Building Alignment at Barter & Shake​(8:09 - 11:48) Growth Since 2021, Post-COVID Shifts, and Why Low Attrition Matters​(11:49 - 16:02) Guest Experience, Immersion, and the “Magic Trick” Behind Their Concepts​(16:03 - 19:40) Non-Alcoholic Cocktails as an Act of Hospitality​(19:41 - 23:52) Lessons from Restaurant Growth, Accessibility, and Why Sunny's Hits Right Now​(23:53 - 28:34) The Art of Bartending, Safe Service, and Training Teams to Read the Room​(28:35 - 31:48) Concept Breakdowns: Sunny's, Undertow, Platform 18, and Grey Hen​(31:49 - 35:40) Daily Non-Negotiables, Balance, and How They Reset as Leaders​(35:41 - 38:43) What's Next: Undertow's 10-Year Celebration and Pablo's in Downtown Phoenix​(38:44 - 43:40) Rapid Fire, Leadership Philosophy, and Episode Close​

Step into Episode 204 of On The Delo as Delo sits down with Teddy, a fifth-generation Arizona native and co-founder of Pretty Decent Concepts, for a wide-ranging conversation about music, grit, marriage, and building one of Phoenix's most creative restaurant groups from the ground up. From touring the country on $7 a day with his rock band Hollywood Heartthrob to winning a million-dollar raffle and losing it all chasing the music dream — and then betting everything on Downtown Phoenix before anyone else believed in it — Teddy's story is a masterclass in persistence, pivoting, and playing the long game.The conversation covers how Teddy and his wife Katie built their restaurant group concept by concept, starting with a bootstrapped Chico Malo at Cityscape in Downtown Phoenix, navigating chef drama and a complete menu overhaul weeks before opening, opening and ultimately shuttering Chico Malo Miami after a four-year battle with neighbors, and doubling down on Tempe when everyone said it couldn't work. Teddy also shares the creative philosophy behind their cinematic concepts, why he treats every restaurant like an album, how collaboration with talent like Scott Conant on the upcoming Roman God of Fire sets them apart, and why a rising tide lifts all ships when it comes to building great neighborhoods. If you're in hospitality, entrepreneurship, or just love the Arizona food scene, this episode is packed with real insight and great stories.Chapter Guide (Timestamps):(0:00 - 1:41) Delo's Intro, Episode 204, and Welcoming Teddy(1:42 - 3:34) Fifth-Generation Arizona Roots, Sun Devil Marching Band, and West Side Phoenix(3:35 - 7:19) Hollywood Heartthrob, Warped Tour, Record Label, and Music Industry Lessons(7:20 - 10:57) Every Failure Translates: Business Lessons from Music to Restaurants(10:58 - 13:49) Building with Katie: Partnership, Marriage, and 17 Years of Growing Together(13:50 - 17:03) Life on Tour, $7 a Day, and Katie Running Merch on the Road(17:04 - 18:25) Winning the Million-Dollar Health & Wealth Raffle and Taking the Cash Option(18:26 - 24:36) Opening Chico Malo: Downtown Phoenix, Chef Drama, Menu Pivots, and the Underdog Win(24:37 - 26:38) Chico Malo Miami: COVID, Hotel Rooms with a Toddler, and Knowing When to Walk Away(26:39 - 32:18) Betting on Tempe: Filthy Animal, Doubters, a Rising Tide, and the ASU Generation(32:19 - 36:10) Pat Tillman, Jake Plummer, ASU Lore, and the Rose Bowl Memory(36:11 - 38:23) Roman God of Fire, Scott Conant, Forgive Me Father, and What's Opening in June(38:24 - 40:48) Wren and Wolf, the California Group That Never Opened, and Downtown Phoenix Today(40:49 - 44:31) Rapid Fire: Coffee, Aliens, Bench Press, Richardson's, and Rapid-Fire Wrap-Up

Vojni na Bližnjem vzhodu še vedno ni videti konca. Izraelsko-ameriška vojaška koalicija nadaljuje napade na cilje v Iranu, ta vrača z napadi na Izrael in sosednje arabske države. O padcu iranskega režima ni več govora. Hormuška ožina, skozi katero poteka prevoz več kot petine količin svetovne nafte, ostaja zaprta, cene energentov se vztrajno zvišujejo. Ameriški predsednik Trump skuša v konflikt povleči tudi druge zahodne države; te se za zdaj upirajo. Več o aktualnem bližnjevzhodnem konfliktu in njegovih posledicah v tokratnem Studiu ob 17-ih. Gostje: dr. Primož Šterbenc s Fakultete za management Univerze na Primorskem; Boštjan Videmšek, novinar časnika Delo; Mirko Cigler, nekdanji diplomat in publicist; Karmen Švegl, bližnjevzhodna dopisnica RTV Slovenija. Avtor oddaje Blaž Ermenc.

What happens when the host becomes the guest? Ina very special Episode 203 of On The Delo, Eric Walters of A Taste of AZ flips the mic to interview Delo and his father Ed DeLorenzo—the original "Delo"—in a rare, unfiltered father-son conversation about legacy, fitness, sales, and what it really means to build something that lasts.From Ed's Mr. Colorado bodybuilding titles and his 50+ years in insurance, to Delo's pivot from the music business into carving a restaurant hospitality niche, this conversation is packed with raw wisdom, honest stories, and real lessons on relationships, persistence, and knowing when to let go. The trio covers how the DeLorenzo legacy traces three generations—from Grandfather Guido selling kitchen equipment at iconic New York establishments, to Ed founding Ambassador Group, to Delo spending 26 years building a niche serving the hospitality industry. Along the way, they tackle the Pumpkin Patch Theory on firing bad clients, how honest selling beats slick tactics every time, health as a non-negotiable business pillar, and why people eating at their neighborhood restaurant still matter more than any transaction.If you've ever wondered how decades of experience pass from one generation to the next—or what it looks like to keep showing up at 77, five days a week—this one's for you.Chapter Guide (Timestamps):(0:00 - 2:32) Role Reversal Intro: Eric Takes the Mic & Who Is the Original "Delo"?(2:33 - 4:20) Ed's Roots: Brooklyn, New Jersey, Colorado State Football & Moving West(4:21 - 7:30) The Fitness Foundation: Mr. Colorado, Working Out at 77 & Accountability(7:31 - 9:15) Pressure, Persistence & Knowing When Enough Is Enough(9:16 - 11:20) Three Generations: Grandfather Guido, Restaurant Roots & Ambassador Group(11:21 - 15:10) Sales Then vs. Now: Honest Selling, AI Disruption & The Human Advantage(15:11 - 21:00) Extrovert Introverts, Relationship Business & Firing Bad Clients(21:01 - 24:35) Delo's Story: Music, Diamond in the Rough & the First Restaurant Client(24:36 - 27:05) Learning from Dad: Breakfast Appointments, Phone Calls & Julian Wright(27:06 - 30:50) Health as Priority #1: Sobriety, Fitness & Knowing Your Numbers(30:51 - 34:10) Restaurant Trends: Drinking Less, Mocktails, Healthy Menus & Neighborhood Loyalty(34:11 - 37:25) The Future of Ambassador Group, Human Connection & Close

Step into Episode 202 of On The Delo as Delo sits down with Dan Bogert, 10-year Government Affairs veteran at the Arizona Restaurant Association, to pull back the curtain on the policy battles, legislative wins, and behind-the-scenes advocacy that protect Arizona's restaurant industry every single day. From a viral "Free the Scoop" ice cream bill to negotiating directly with the governor's office twice a week through a global pandemic, Dan brings the kind of candid insider knowledge that rarely makes the news but directly shapes how every operator runs their business.The conversation covers a sweeping decade of high-stakes moments: COVID shutdowns, the $4M outdoor dining program, the messy road to getting alcohol-to-go codified into law, now finally simplified as a clean permit as of January 1, 2026, plus the ongoing fight against dram shop liability and the Torres Supreme Court ruling that changed the game. Dan also flags what operators should be watching right now in 2026: the mainstream rise of generic GLP-1 drugs quietly suppressing restaurant traffic, a new Tempe drink-spiking ordinance, and Arizona's shifting labor regulation landscape. They close with a genuine breakdown of why an ARA membership — starting at $495/year — can be one of the most valuable investments a restaurant owner makes, giving operators a strong voice at the Capitol and access to the advocacy that helps protect and shape Arizona's restaurant industry. The episode wraps with a rapid-fire round that reveals Dan was a competitive swimmer who'd choose dishwasher if he ever crossed over to restaurant life.Chapter Guide (Timestamps):(0:00 - 2:04) Intro: Episode 202, Meet Dan Bogert & the Arizona Rain(2:04 - 3:35) Dan's Background: Tempe Native, Wildland Firefighter & Federal Reserve(3:35 - 6:38) Landing at the ARA, Lobbying Life & the Learning Curve(6:38 - 10:38) First Big Win: The Ice Cream Bill & "Free the Scoop"(10:38 - 14:32) COVID-19: Shutdowns, Reopening Guidance & the $4M Outdoor Dining Program(14:32 - 18:40) Alcohol To-Go: AZ To Go Week, Executive Orders & the 2021 Legislative Fix(18:40 - 21:25) What Is an Executive Order? A Plain-Language Breakdown(21:25 - 26:20) What Arizona Gets Right, Dram Shop Failures & the Torres Ruling(26:20 - 33:27) ARA Membership Value: Lobbying, Regulatory Support & Why $495 Is Worth It(33:27 - 37:29) 2026 Watch: GLP-1 Drugs, Drink Spiking Ordinances & Consumer Shifts(37:29 - 41:52) Rapid Fire: Whiskey, Speedo vs. Swim Trunks & Sushi in Vegas(41:52 - 43:07) Arizona Restaurant Week in May & Outro

Step into Episode 201 of On The Delo as Delo sits down with Riley, Director of Pickleball, and Casey, General Manager of Dink & Dine — a brand-new pickleball-anchored eatertainment facility that's rewriting what a night out looks like in the Valley. Four months in and sitting at a 4.9-star rating with over 110 fully organic reviews, this isn't a pickleball gym with a menu tacked on — it's something entirely different.Casey and Riley bring serious depth to this conversation. Casey went from cutting his teeth in Old Town Scottsdale's nightlife prime and graduating Scottsdale Culinary to spending 12 years growing through every level of Main Event — all the way to GM for all three Arizona locations and Regional Director covering Phoenix, Albuquerque, Denver, and Baton Rouge — before landing the opportunity to build something from the ground up with a team of hospitality consultants who asked, "Why don't we just start our own thing?" Riley's road ran through a painful divorce, a transformational pickleball flow state, a coaching company she built from scratch, overseas pickleball yacht trips, the PPA and App Tour, and even designing the world's first floating pickleball court in Croatia — before LinkedIn brought her to a facility she calls the nicest she's ever walked into. Together, they unpack four core values, the kitchen philosophy of Chef Kelly Milani, and why doing both pickleball and food at a truly high level is harder than anyone realizes — and exactly what makes Dink & Dine worth the visit.Chapter Guide (Timestamps):(0:00 - 2:38) Intro: Episode 201, Delo's 52nd Birthday & Welcome to Casey and Smiley Riley(2:39 - 6:14) Casey's Origin: New Orleans, Hurricane Katrina, Scottsdale Culinary & Old Town Nightlife(6:15 - 8:10) Main Event to Dink & Dine: 12 Years, Regional Director & The Founding Team(8:11 - 12:33) 4.9 Stars, Organic Reviews, Hospitality Philosophy & Four Core Values(12:34 - 15:23) Riley's Story: From Divorce Court to the Pickleball Court & Finding Flow State(15:24 - 19:15) PPA Tour, Floating Court in Croatia & What It Means to Be Director of Pickleball(19:16 - 20:30) Bridging the Gap: High-Level Pickleball AND High-Level Food — Neither an Afterthought(20:31 - 37:00) Chef Kelly Milani, Kitchen Philosophy, Menu Highlights, Programming & Corporate Events(37:01 - 45:47) Rapid Fire Questions, Best Menu Items & How to Connect with Dink & Dine

Step into Episode 200 of ‘On The Delo' as Delo celebrates a major milestone by sitting down with fellow "Delo" Dave Delos, a 30-year bar industry veteran, owner of six neighborhood dive bars, and president of the Arizona Licensed Beverage Association (ALBA). From growing up in Poughkeepsie, New York, and building homes with his hands to buying his first bar from his father-in-law Tony Marino in 1996, Dave shares the full arc of how hard work, family, and a willingness to "figure it out" built a six-location dive bar empire across the West Valley.​The conversation goes deep on what it really means to run a family business in hospitality, how Dave and his wife Lori built their operation together (she's known as "the executioner" for a reason), and how their son and daughter have now stepped into daily operations and HR to carry the legacy forward. Dave also opens up about life at 60, losing his father last year, taking his 86-year-old mom wine tasting, and why golf, travel, cooking, and wine at night keep him grounded. You'll hear one of the wildest bar stories ever told involving a live World War II hand grenade thrown into one of his bars, plus Dave's journey from ALBA board member to seven-year president, why a $200,000 Series 6 license needs protecting, and where he stands on mandatory Title 4 training and personal responsibility. Stay for rapid fire on Sunday day drinkers, Michelob Ultra, napkin deals, White Castle, and why dive bars are the fabric of America.​Chapter Guide (Timestamps):(0:00 - 2:53) Episode 200 Celebration, "On The Delos," and Why Delo Matters to the Industry(2:54 - 6:38) Growing Up in New York, the Mazda B2000 Road Trip, and Meeting His Wife at Gentleman's Choice(6:39 - 9:54) Moving to Arizona, Buying a Bar from Tony Marino, and Building Six Locations with His Hands(9:54 - 12:38) His Wife "The Executioner," Partnership, and What a Good Woman Does for Your Life and Business(12:39 - 15:18) Passing the Business to His Kids, College First, and Letting Go After 30 Years of Decisions(15:18 - 17:55) Life at 60: Golf, Travel, Wine at Night, and Taking His 86-Year-Old Mom Wine Tasting(17:56 - 20:52) The Live Hand Grenade Story: The Wildest Thing That's Ever Happened in One of His Bars(20:52 - 25:06) Getting Into ALBA, Industry Titans, Bill Weigel, and Why It's "My Time, My Turn"(25:06 - 29:02) What ALBA Does: Lobbying, Licensing, Protecting the $200K Series 6, and Don Isaacson at the Capitol(29:02 - 33:19) Title 4 Training, Mandatory vs. Voluntary, Personal Responsibility, and Masking Intoxication(33:19 - 35:42) ALBA Membership Benefits, $300/Year, Insurance Discounts, and a Welcome to New Members(35:42 - 42:03) Rapid Fire: Sunday Drinkers, Dive Bars, Michelob Ultra, Napkin Deals, White Castle, and Delo's Close

In Episode 199, Delo sits down with Michael Merendino, the founder of Crust Simply Italian and a fixture in the Arizona hospitality scene. Born and raised in New York, Michael shares his incredible journey from waiting tables at Mastro's Ocean Club—where he made $1,000 a night during the golden era of steakhouses—to buying a 7-foot pizza oven before he even had a lease for his first restaurant. This conversation is a masterclass in grit, "scrappy" entrepreneurship, and the relentless pursuit of authentic hospitality.Michael opens up about the early days of opening Crust in 2007, making "every mistake possible," including opening without silverware and forgetting to wash the romaine lettuce on day one. He and Delo discuss the evolution of the restaurant industry from labor costs to the "MALT" principle (Music, Ambiance, Lighting, Temperature) that defines a great dining experience. They also dive deep into his expansion into the craft cocktail world with The Ostrich, a basement speakeasy in a 100-year-old hotel that houses feathers from the actual ostrich farm of Dr. Chandler.Whether you're a restaurateur navigating the chaotic waters of construction and permitting, or just a lover of great food and stories, this episode delivers. Michael explains why "touching every table" is still the secret sauce to retention, how he balances running a multi-concept portfolio while keeping a "family" culture, and even claims a little credit for the invention of lobster mashed potatoes.Chapter Guide:(0:00 - 3:15) Intro: Family Life & The "Scottsdale Love Story"(3:16 - 8:42) The Golden Era: Making $1k/Night at Mastro's(8:43 - 15:20) The First Crust: Buying an Oven Before a Lease(15:21 - 22:10) The Ostrich: Building a Speakeasy in a Basement(22:11 - 28:45) Scaling Up: Why "Touching Tables" Matters(28:46 - 35:30) Leadership: Managing Headaches & Celebrating Wins(35:31 - 40:37) Rapid Fire: MALT, Steaks, & Lobster Mashed Potatoes

LINKS:Go to Susie's website HERE!Contact Susie HERE!Want to listen to Lauren Heaton's interview? Click HERE!Want to listen to Elissa Swihart's interview? Click HERE for part 1 and HERE for part 2!WHO THIS EPISODE HELPS Anyone carrying unresolved grief, long-term trauma, shame, or emotional self-judgment who struggles to offer themselves compassion.WHAT LISTENERS WILL GET A powerful, practical look at how grief healing deepens through self-forgiveness, reflection, and hearing your own story without judgment.DESCRIPTION: In this follow-up conversation, Nick Gaylord reconnects with Susie Delo after she listened back to her original Grief Is Not A Dirty Word interview for the first time. What she experienced surprised her: pride, compassion, and deep self-forgiveness for the woman telling the story — herself. Together, Nick and Susie explore how listening to your own voice can transform trauma, soften shame, and unlock grief healing at any stage of life. This episode dives into emotional self-compassion, forgiveness, and the power of reflection without blame. Susie shares why recording and listening to your own story can be a pivotal healing practice. The conversation also highlights community, safe connection, and why grief work must include caring for yourself first. This episode stands alone but builds powerfully on Susie's original interview.This episode answers:How can listening to your own story help heal trauma and grief?Why is self-forgiveness so hard after trauma and loss?Can hearing your own voice change how you see your past?How do you stop judging yourself for what you survived?What role does reflection play in long-term grief healing?Key Takeaways:Self-forgiveness is essential for meaningful grief healingListening to your own recorded story can unlock deep emotional clarityTrauma survivors are often harsher on themselves than anyone elseHealing accelerates when shame is replaced with compassionYou cannot support others fully without caring for yourself firstGIVE THE SHOW A 5-STAR RATING ON APPLE PODCASTS! FOLLOW US ON APPLE OR YOUR FAVORITE PODCAST PLATFORM! BOOKMARK OUR WEBSITE: www.ourdeaddads.com FOLLOW OUR DEAD DADS ON SOCIAL MEDIA: Facebook: https://www.facebook.com/ourdeaddadspod/ Instagram: https://www.instagram.com/ourdeaddadspod TikTok: https://www.tiktok.com/@ourdeaddadspod Twitter / X: https://x.com/ourdeaddadspod YouTube: https://www.youtube.com/channel/UCmmv6sdmMIys3GDBjiui3kw LinkedIn: https://www.linkedin.com/in/ourdeaddadspod/

Meet Chef Patty, a food entrepreneur who turned homesickness for Nigerian food into a thriving food truck empire. In Episode 198 of On the Delo, Delo sits down with Chef Patty to explore how she traded healthcare administration for authentic West African cuisine, built Lasgidi Cafe from the ground up with just $50K, and is now planning a brick-and-mortar location to scale her vision. From selling 50 tickets to backyard pop-up events in two weeks to serving 112 meals per shift, Chef Patty shares the real story of building a culturally rich brand in Phoenix's competitive food scene.In this deep dive, you'll hear about the challenges of launching a mobile kitchen, the gas leak incident that nearly ended everything, how she balances family, adjunct teaching, and entrepreneurship, and her strategic menu design that uses gateway dishes like suya tacos to introduce customers to authentic Nigerian flavors. She also opens up about the importance of community partnerships, staying accessible to customers, and keeping her social media authentic—because authenticity, she believes, is what builds lasting loyalty. If you're an entrepreneur, foodie, or anyone interested in how resilience, cultural pride, and smart strategy combine to build a sustainable business, this conversation is for you.Chapter Guide (Timestamps):(0:00 - 2:15) Intro, Delo's Cold Open, and Meeting Chef Patty(2:16 - 5:30) From Healthcare Administration to Nigerian Food: The Homesickness That Sparked It All(5:31 - 10:45) The Pop-Up Events That Changed Everything: 50 Tickets Sold in Two Weeks(10:46 - 15:20) Building the Food Truck: Investment, Timeline, and the Leap from Pop-Ups to Mobile(15:21 - 20:30) Balancing Family, Teaching, and Entrepreneurship: How Chef Patty Manages It All(20:31 - 25:15) Operations Deep Dive: Local First Arizona, Eastlake Kitchen, and Serving 112 Meals Per Shift(25:16 - 30:00) The Gas Leak Crisis: When Things Go Wrong and How to Keep Going(30:01 - 36:00) Menu Strategy and Gateway Dishes: How Suya Tacos and Loaded Fries Introduce Nigerian Cuisine(36:01 - 40:15) Storytelling, Community Collaboration, and Building Brand Loyalty Through Authenticity(40:16 - 43:43) Four to Six Month Timeline for Brick-and-Mortar, Social Media Strategy, and Where to Find Chef Patty

CHECK OUT SUSIE'S WEBSITE!!Go to Susie's website by clicking HERE!Contact Susie by clicking HERE!WHO THIS EPISODE HELPS People navigating childhood trauma, domestic violence, complex grief, and long-term emotional healing after abuse and loss. WHAT LISTENERS WILL GET A deeply honest conversation about grief, trauma, resilience, and how healing begins when someone finally feels that they matter.  DESCRIPTION: This episode of Grief Is Not A Dirty Word features trauma-informed peer coach and You Matter founder Susie Delo, who shares her powerful story of surviving childhood abuse, domestic violence, and profound grief. In conversation with host Nick Gaylord, Susie explores how unresolved childhood trauma and silenced grief shaped her relationships, identity, and sense of self-worth. She reflects on losing her brother as a child, growing up in poverty and addiction, and enduring emotional and physical abuse that followed her into adulthood. Susie also opens up about the death of her abusive husband and the complicated grief that followed, including blame, shame, and isolation. Through therapy, faith, and advocacy, she transformed trauma into purpose by creating You Matter to help others heal. This episode centers resilience, post-traumatic growth, and the life-changing impact of finally being seen and believed.  This episode answers: How does childhood trauma affect grief and adult relationships?What happens when grief is silenced or ignored for decades?How do survivors heal after domestic violence and emotional abuse?What is complicated grief after losing an abusive partner?How can trauma be transformed into healing and purpose?Key Takeaways: Unresolved childhood trauma deeply shapes grief responses later in lifeSilence around grief can create lifelong emotional damageSurvivors of domestic violence often carry shame that isn't theirsHealing begins when people feel believed, supported, and valuedPurpose and advocacy can grow from even the most painful experiences GIVE THE SHOW A 5-STAR RATING ON APPLE PODCASTS! FOLLOW US ON APPLE OR YOUR FAVORITE PODCAST PLATFORM! BOOKMARK OUR WEBSITE: www.ourdeaddads.com FOLLOW OUR DEAD DADS ON SOCIAL MEDIA: Facebook: https://www.facebook.com/ourdeaddadspod/ Instagram: https://www.instagram.com/ourdeaddadspod TikTok: https://www.tiktok.com/@ourdeaddadspod Twitter / X: https://x.com/ourdeaddadspod YouTube: https://www.youtube.com/channel/UCmmv6sdmMIys3GDBjiui3kw LinkedIn: https://www.linkedin.com/in/ourdeaddadspod/

Step into Episode 197 of On The Delo as Delo sits down with chef Beau MacMillan for an unflinching conversation about what happens when 30 years of grinding finally collide with reality.Beau has lived the highlights—celebrity chef status, Iron Chef wins, cooking for Steven Tyler, Jerry Bruckheimer, Adam Sandler, and building Sanctuary into a 23-year Arizona institution. What often goes untold is what happens when validation, recognition, and performance stop being enough.Now over 50, Beau describes feeling mentally 19 and physically 76. Decades of 14-hour days, seven-day weeks, and constant pressure caught up to him. The shift began when his wife, after prioritizing her own health, told him plainly: “We've got all these kids, and they need us. I want you to be around.This episode doesn't start with résumés or origin stories. It starts with reckoning.Beau opens up about quitting smoking after a lifetime of loving cigarettes, going alcohol-free in an industry built around booze, and rebuilding his health incrementally so he can actually be present for his wife and five kids. The yacht chapter—cooking in the Caribbean, losing 75–80 pounds, fasting, and learning to eat for fuel instead of numbing—became the baseline he's been trying to return to ever since.But this conversation goes beyond personal health. It confronts the brutal reality of hospitality: stress is the root cause, and substances, food, and dopamine become coping mechanisms when the pressure never stops. Beau reflects on thriving in chaos, the rush of 350-cover nights, and how the same wiring that made him great also made him numb.Leadership and legacy take center stage as Beau challenges industry norms—calling for clean, organized, desirable kitchens, real mentorship, and cultures where people stay because they know they matter. Success, for him, was never titles or money, but “beautiful people, beautiful places, beautiful food.Chapter Guide (Timestamps)(0:00 – 2:40) Introduction: Skipping the Origin Story and Starting in the Present(2:41 – 8:40) Turning 50: Health Wake-Up, Family Priorities, Quitting Smoking and Alcohol(8:41 – 15:20) The Yacht Chapter: Solitude, Weight Loss, Fasting, and Food as Fuel(15:21 – 23:35) Food, Addiction, and Incremental Change: Nourishment Over Numbing(23:36 – 31:15) The Invisible Weight of the Grind: 7-Day Weeks and Dopamine Highs(31:16 – 40:00) Kitchens, Culture, and Retention: Why Young Chefs Are Leaving(40:01 – 46:30) Stress as the Root Cause: Healing Hospitality and Managing Pressure(46:31 – 55:30) Sanctuary Legacy: Mentorship, Relationships, and Redefining Success(55:31 – 1:04:00) Early Career and Recognition: Celebrity Diners, TV, and Iron Chef(1:04:01 – 1:12:30) The Handwritten Letter: Top Chef, Timing, and Full-Circle Moments(1:12:31 – 1:20:00) Arizona as Home: Community, Gratitude, and What's Simmering(1:20:01 – 1:27:30) Resting, Consulting, and Manifesting the Next Chapter(1:27:31 – End) Quiet Heroes, True Impact, and Final ReflectionsThis isn't a redemption story. It's a recalibration. A hard look at ambition, sacrifice, and deciding—finally—that the game you've been playing isn't the one you want to win anymore.If you're caught in the grind, leading burned-out teams, or questioning the metrics you've been chasing, this episode is a gut check worth hearing.Drop a comment with what landed for you—was it the stress vs. substance framework? The mentoring legacy? The reframe on what success means? Let's keep this conversation going in the community.Follow Beau's Next Chapter: https://www.instagram.com/chefbeaumac

Step into Episode 196 of On The Delo as Delo sits down with Arizona PR powerhouse Melissa DiGianfilippo, founder of Proof Publicity, for an honest conversation about building credibility, navigating crisis communication, and what it really takes to grow a business on your own terms. From firing clients who waste time to leveraging AI for faster content creation without losing the human touch, Melissa pulls back the curtain on how PR actually works—and why relationships still matter more than most entrepreneurs realize. If you're running a business, launching a concept, or trying to get real attention in a noisy market, this episode is packed with practical insights you can use right now.Hear how Melissa went from a 25-year-old agency owner in 2008 to running a lean, intentional PR firm that only works with clients she believes in—and how she's learned to be ruthless with feedback, flexible with change, and crystal clear on what moves the needle. She breaks down why PR isn't just press releases, how newsjacking gets more coverage than any planned pitch, and what it takes to onboard a new client (spoiler: it starts with 90 minutes of deep questions). The conversation also dives into how Arizona's hospitality scene is exploding right now, from downtown Phoenix popping off to brand collaborations becoming the fastest way to expand your audience, and why authentic storytelling beats viral gimmicks every time.Melissa also gets candid about balancing motherhood with two daughters (10 and 13) while building a business that feels like a third child, why she pays for help so she can stay focused, and how she's unlearning some pandemic-era fears around being direct with her team. You'll hear about crisis situations she's handled—from student housing disasters to media showing up at a property's door with cameras—and why staying calm, responsive, and human is the only way through. From her morning news podcast ritual to hiring blunt Gen Z employees who don't want fluff, Melissa's approach is equal parts strategic and refreshingly real.Chapter Guide Timestamps:0:00 – 2:48 – Intro, Birthday Coincidence, and Built Different Community Overview2:49 – 5:09 – Americano Event Recap and the Power of Networking with Purpose5:10 – 8:06 – Origin Story: Wisconsin to Kent State, PR Degree, and the Professor Who Changed Everything8:07 – 12:40 – First Job at Martz Agency, Learning Ruthlessness, and Starting a Business at 2512:41 – 14:20 – Why She Started Proof Publicity and What the Name Really Means14:21 – 16:53 – Why Women Excel in PR, Listening Over Ego, and Crisis Control Stories16:54 – 20:52 – Newsjacking, Media Relationships, and Why the Landscape Has Changed20:53 – 25:02 – Being a Good Boss, Patience, Directness, and Learning from Gen Z25:03 – 26:47 – Balancing Motherhood, Business, and Paying for Help Without Apology26:48 – 29:53 – Arizona Hospitality Boom, Downtown Phoenix, and Brand Collaborations29:54 – 32:19 – How AI is Changing PR, Building Client Projects in ChatGPT, and Staying Human32:20 – 36:08 – The Onboarding Process: 90 Minutes of Deep Questions and Delivering Results36:09 – 38:18 – Firing Clients Who Waste Time and Protecting Media Relationships38:19 – 40:45 – Hobbies, Travel, Pickleball, Peloton, and Being a Picky Eater40:46 – 43:10 – Rapid Fire: Pizza vs. Sushi, Wine vs. Coffee, PR Myths, and Big Wins43:11 – 47:44 – More Rapid Fire, Music Preferences, and Episode Wrap-UpIf this conversation about PR, building intentional businesses, and navigating Arizona's hospitality boom resonated with you, hit Subscribe for more deep dives on business, relationships, and growth. Drop a comment with your biggest takeaway, and share this episode with someone who's trying to get real attention in a crowded market. And be sure to check out Proof Publicity at https://www.proofpublicity.com.

Step into Episode 195 of On The Delo as Delo sits down with Chris Nelson, founder of Nelson's Meat + Fish, for an intimate conversation about the ocean, sobriety, and what it really takes to build a specialty food market that refuses to cut corners. From growing up on the Connecticut coast and falling in love with the water to navigating decades in hospitality while battling addiction, Chris opens up about the mentors, mistakes, and moments that shaped both his recovery and his business philosophy. If you're in hospitality, love high-quality food, or are building something that requires patience and integrity, this episode delivers real-world wisdom you can use right now.Hear how Chris went from pot scrubber at a Virginia bed-and-breakfast to opening two Arizona locations that source day-boat scallops from Nantucket, Faroe Island salmon, and Family Roots Wagyu from Eloy—all while working with a team that's been with him for years and treating every guest interaction like family. He breaks down why Nelson's isn't a restaurant, how to shop like you're at a farmer's market, the importance of air-chilling seafood at home, and why Americans need to start eating more underrated fish like bluefish, pollock, and mackerel. The conversation also dives into Chris's 13 years of sobriety, meeting his wife Danielle at the one-year mark, and how the discipline of recovery translates directly into the discipline of running a business built on relationships, not transactions.You'll also get the story behind the Nelly Slaw, how Nelson's landed exclusive Pocomo Meadow oysters from Nantucket, and why Chris never wants to own a restaurant again. From mentorship and music (Metallica, Depeche Mode, and punk rock) to the spiritual connection he feels with the ocean, Chris's journey is a testament to how passion, presence, and purpose can turn a love of food into a thriving community hub. Whether you're a chef, home cook, entrepreneur, or someone navigating your own recovery, this episode is packed with honest, relatable insight that goes far beyond fish and meat.Chapter Guide: Timestamps0:00 – 2:08 – Episode 195 Intro, Built Different Community, and Meeting Chris Nelson2:09 – 5:04 – The Power of Relationship, Connection, and Real Service in Business5:05 – 11:49 – Meet the Team: Phoenix and Scottsdale Staff Who Make Nelson's Special11:50 – 16:16 – Nelly Slaw Origin Story, Mentorship from Ann Cashin, and Austin Grill Days16:17 – 20:55 – Chris's Origin Story: Connecticut Coast, Miami, Northern Virginia, and First Taste of Hospitality20:56 – 23:27 – University of Florida, Finding His Tribe, and the Importance of Friendship23:28 – 30:02 – Meeting Danielle: A Chance Dinner in Arizona and 13 Years Together30:03 – 34:44 – Sobriety Journey: Owning It, Feeling Everything, and the Blessing of Recovery34:45 – 39:09 – The Nelson's Customer Experience: Shop Like a Farmer's Market, Not a Grocery Store39:10 – 46:45 – Chasing Seasonality: Nantucket Scallops, Hawaiian Auction, and Day-Boat Quality46:46 – 50:15 – Family Roots Farms Wagyu, Bagelfeld's Bagels, and Working with Local Diamonds50:16 – 53:05 – Food Memories, Claudio's Olive Oil Lesson, and Eating Simple, Good Things53:06 – 55:17 – Fresh Forecast Email, No Pre-Orders, and How to Stay Connected with Nelson's55:18 – 58:50 – Rapid Fire: Salmon vs. Tuna, Metallica, Depeche Mode, East Coast vs. Desert Sunsets58:51 – 1:00:10 – Most Underrated Fish (Bluefish!), Closing Gratitude, and Supporting LocalIf this conversation about the ocean, recovery, and building a business with integrity resonated with you, hit Subscribe for more deep dives on hospitality, food, and real-life resilience. Drop a comment with your biggest takeaway, and share this episode with someone who loves great food or is navigating their own journey of sobriety and entrepreneurship. And be sure to check out Nelson's Meat + Fish at both Phoenix and Scottsdale locations or online at www.meat.fish.