Podcasts about dewie

GHiT 0635:  PittRace:  GridLife Review and Lucky Dog Preview Racing schedule for 2024 ends this year with the national championship with GridLife and then the first Lucky Dog race in the northeast.  Nick Barbato was/will be with us at both, so we cover a post GridLife and a pre Lucky Dog.  Two of our favorite racing series and a time for us to test and dial in the E46 330.  PS Bill at the track with no mechanical support from the team.  What could go wrong?  Well, the team officially apologizes to everyone at GridLife and those we talked to remotely trying to troubleshoot a (very simple) issue. What did we learn:  When you have tried everything that is complicated, perhaps you should look at the simple things.  Soooooooooo dumb sometimes, but always in training.  We do appreciate the help of Dewie, Scott and Becky, Isaac, Jason, and everyone else Bill pestered in the paddock.  Repeatedly. A link to the episode is: https://tinyurl.com/BillAndNickGridlife If you would like to help grow high-performance driving and racing and maybe even our podcast, lol: You can subscribe to our podcast on the podcast provider of your choice, including the Apple podcast app, Google music, Amazon, YouTube, etc. Also, if you could give our podcast a (5-star?) rating, that we would appreciate very much.  Even better, a podcast review would help us to grow the passion and sport of high performance driving and we would appreciate it. We hope you enjoy this episode! Best regards, Vicki, Jennifer, Audra, Ben, Alan, Jeremy, and Bill Hosts of the Garage Heroes in Training Podcast and Garage Heroes in Training racing team drivers Money saving tips: 1)  Enter code "GHIT" for a 10% discount code to all our listeners during the checkout process at https://candelaria-racing.com/ for a Sentinel system to capture and broadcast live video and telemetry. 2)  Enter the code “ghitlikesapex!” when you order and Apex Pro system from https://apextrackcoach.com/ and you will receive a free Windshield Suction Cup Mount for the system, a savings of $40. 3)  Need a fix of some Garage Heroes in Training swag for unknown reasons:  https://garage-heroes-in-training.myspreadshop.com/    

In this episode Dewie contemplates Dippy Dog and the agents show their enemies the power of whimsy.Cast: Andrew Collins-Anderson- Lance SaundersJared Witkofsky: The HandlerChris Thiel- Dewie BoydDanny Deluca- Kerry 'The Devil' ErsoyChris French- Newt OckneyMorgan Just- Sacha Stumpf Music by Tyler Cook, Danny Deluca, Jordan Fickel, Pressure Highway, and Motoshi Kosako    Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. The contents of this document are © Playing with Madness Podcast, excepting those elements that are components of the Delta Green intellectual property.                

Hello Obscurians, apologies this episode is out a bit late. We had some technical issues. Enjoy!We've got returning guest obscurist Cody Lindenberger here to give David and Foster this week's doozie for youzie. Up for grabs this week, some delicious epaulets. Grandpa's reminding us what the war was like. Foster introduces us to Lil' Dewie. Cody proves his Audio Obscura fan chops. David unlocks a new impression. Enjoy. #InsurrectionistCheeseRevealBecome a Patron to get exclusive mysteries, bonus and full unedited episodes, and improv scenes!Leave a donation if you want to show your support with a one-time gift!Rate and review the podcast so we can reach more people, it really helps us out. Reach out to us with feedback, questions, or with your very own mystery suggestion: just send us a link!Visit our website to see the entire public back catalog of over 200 mystery episodes! Follow us on Instagram to connect with us and learn more about our guests and what we're up to!

In this episode Angelo and Dewie meet and the agents in the party encounter the owner of the house.  Cast: Andrew Collins-Anderson- Lance SaundersJared Witkofsky: The HandlerChris Thiel- Dewie BoydDanny Deluca- Kerry 'The Devil' ErsoyChris French- Newt OckneyMorgan Just- Sacha Stumpf Music by Tyler Cook, Danny Deluca, Jordan Fickel, Pressure Highway, and Motoshi Kosako    Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. The contents of this document are © Playing with Madness Podcast, excepting those elements that are components of the Delta Green intellectual property.              

In this special live show Dewie goes onto the roof of a 7-11, there are some very strange flashbacks and some characters wear robes. Cast: Andrew Collins-Anderson- Lance SaundersJared Witkofsky: The HandlerChris Thiel- Dewie BoydDanny Deluca- Kerry 'The Devil' ErsoyChris French- Newt OckneyMorgan Just- Sacha Stumpf Music by Tyler Cook, Danny Deluca, Jordan Fickel, Pressure Highway, and Motoshi Kosako    Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. The contents of this document are © Playing with Madness Podcast, excepting those elements that are components of the Delta Green intellectual property.             

Ich habe mit Dr. Gürsel Çapanoğlu, Selbsthilfebeauftragte, über Teilhabe, Integration und Migrantenorganisation gesprochen. Im Fokus stehen dabei die Generation unserer Eltern oder Großeltern: Senior*innen mit Migrationshintergrund. Sie kamen in den 60ern, 70ern und 80ern, bauten Deutschland mit auf und fallen Jahrzehnte später durch das Raster. Wenn es um Teilhabe und psycho-soziale und gesundheitliche Versorgung geht, werden sie von der Politik ignoriert. Und da kommt der VMDO ins Spiel. Sie versuchen das Konzept der Selbsthilfe in der Migra-Community bekannter zu machen und Vorurteile abzubauen, besuchen die Menschen in Moscheen, sprechen mit BIPoC-Vereinen und gehen ins Gespräch mit Betroffenen. Aber da hört es nicht auf, neben den Angeboten der Senior*innenarbeit unterstützt der VMDO auch Frauen und Geflüchtete mit einem vielfältigen Angebot und prägt das Dortmunder Stadtbild. Viel Spaß beim Hören der Folge!Hier kommt ihr zur Webseite "Haus der Vielfalt" vom Verbund der sozial-kulturellen Migrantenvereine in Dortmund e.V.Diese Folge ist Teil der Selbsthilfe-Reihe in Kooperation mit dem Projekt "Kultursensible Selbsthilfe" vom Paritätischen NRW.Hier findet ihr den VMDO auf Instagram.Oder per Mail: info@vmdo.deWie hat dir die Folge gefallen? Lass es mich wissen!Passenden Content gibt es auf Instagram :)Musik von Frieda Emmrich Hosted on Acast. See acast.com/privacy for more information.

In this episode Dewie rides a cat and Sacha and Kerry go to a pool party. This show is weird.  Cast: Andrew Collins-Anderson- Lance SaundersJared Witkofsky: The HandlerChris Thiel- Dewie BoydDanny Deluca- Kerry 'The Devil' ErsoyChris French- Newt OckneyMorgan Just- Sacha Stumpf Music by Tyler Cook, Danny Deluca, Jordan Fickel, Pressure Highway, and Motoshi Kosako    Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. The contents of this document are © Playing with Madness Podcast, excepting those elements that are components of the Delta Green intellectual property.       

In this episode the agents see something interesting through a window. In this episode Dewie picks up a girl, and the rest of the agents chase a crab man. Cast: Andrew Collins-Anderson- Lance SaundersJared Witkofsky: The HandlerChris Thiel- Dewie BoydDanny Deluca- Kerry 'The Devil' ErsoyChris French- Newt OckneyMorgan Just- Sacha Stumpf Music by Tyler Cook, Danny Deluca, Jordan Fickel, Pressure Highway, and Motoshi Kosako    Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. The contents of this document are © Playing with Madness Podcast, excepting those elements that are components of the Delta Green intellectual property.      

In this episode Dewie picks up a girl, and the rest of the agents chase a crab man. Cast: Andrew Collins-Anderson- Lance SaundersJared Witkofsky: The HandlerChris Thiel- Dewie BoydDanny Deluca- Kerry 'The Devil' ErsoyChris French- Newt OckneyMorgan Just- Sacha Stumpf Music by Tyler Cook, Danny Deluca, Jordan Fickel, Pressure Highway, and Motoshi Kosako    Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. The contents of this document are © Playing with Madness Podcast, excepting those elements that are components of the Delta Green intellectual property.     

Dewie Vieira is a U.S. Army Veteran and champion of communication equality. He served from 1997 to 2005, completing his service at the rank of captain. Now at Sorenson, Dewie is the Director of Veterans Outreach, responsible for the development, organization, and implementation of the Sound Off Project (SOP), an initiative to address the needs of his fellow vets and Military Service members. 

Wer uns auf Instagram folgt hat es schon gesehen, wir heißen dort nicht mehr By Johanna Fritz, sondern onlinebusinessgeeks.deWie sich all das entwickelt hat, warum Anika mit im Profilbild ist und wo die Reise von mir hingeht, erfährst du in dieser Coffee Klatsch Folge.Erwähnte Links: Podcastfolge von Amy Porterfield: https://podcasts.apple.com/de/podcast/589-a-real-life-look-at-making-the-switch-from/id594703545?i=1000620992287 Folge uns auf Instagram: https://instagram.com/onlinebusinessgeeks.deDie Folge auf YouTube: https://youtu.be/fUQqqXM7ejo❤️ Wie wir dir helfen können: Gründungsmitglieder Challenge: Gewinne in 9 Tagen Kunden für einen noch nicht erstellten Onlinekurs https://onlinebusinessgeeks.de/challenge Newsletter Challenge: Erstelle in 21-Tagen einen Newsletter, mit dem du Geld verdienst https://newsletter-challenge.de/ Online Durchstarten: Das exklusive 6 Monatsprogramm, mit dem du dir ein nachhaltiges Verkaufs-System aufbaust, um von Launch zu Launch mehr Kunden zu gewinnen https://onlinebusinessgeeks.de/onlinedurchstarten

Welcome! ☔️ Today, listen to K read aloud Mickey & Friends Huey, Dewie, and Louie's Rainy Day Adventure by Kate Ritchey ( ages 3 - 8 ). Every weekday, we will read aloud a new kids book. Mickey & Friends Huey, Dewie, and Louie's Rainy Day Adventure was illustrated by Loter, Inc.. This book was published by Disney Press in 2014. Join us tomorrow to hear a new kids book read aloud by K! Thank you for tuning in to Storytime with K. In this space, we will read aloud your favorite kids books with new episodes posted Monday through Friday! Whether you use reading time to help build reading skills, learn English, or help your little ones fall asleep, this podcast has exactly what you need. Follow along on Instagram to see what book is next! You can find podcast versions of these stories on most podcast platforms, such as Spotify, Anchor, Apple Podcasts, Google Podcasts, Amazon Music, Overcast, and more! New episodes posted daily Monday - Friday! VIDEO OPTION AVAILABLE ON YOUTUBE - Learn to read, learn English, or simply enjoy the illustrations in the book! *This podcast is meant for entertainment purposes only* #readaloud #kidsbooksreadaloud #storytimewithk

Woe oft hast du dir schon ein „Aha" in deiner Notiz-App gespeichert und hast nie wieder dort rein geguckt?Ich lerne gerade Notizen schlau zu machen, damit ich die Ahas auch wirklich zeitnah umsetze, statt mir einfach nur ein Archiv aufzubauen, dass vor sich hin staubt.Dieses Archiv kommt dir bekannt vor? Dann ist diese Express-Folge für dich wie gemacht.Teile super gern einen Screenshot von der Folge auf Instagram und tagge mich mit @byjohannafritz, damit wir uns dort connecten können.Erwähnte Link (werbung):Buch: Building a second Brain - Tiago ForteNotiz-Software: EvernoteÖffne dein Türchen beim #AudioAdventskalender, wenn du deinen (ersten) Onlinekurs für 2023 planst. 24 Audionachrichten über 24 Tage: https://byjohannafritz.deWie wir zusammenarbeiten können:Gründungsmitglieder Challenge: Gewinne in 9 Tagen Kunden für einen noch nicht erstellten Onlinekurs https://byjohannafritz.de/challengeNewsletter Challenge: Erstelle in 21-Tagen einen Newsletter, mit dem du Geld verdienst https://newsletter-challenge.de/ Online Durchstarten: Das exklusive 6 Monatsprogramm, mit dem du dir ein nachhaltiges Verkaufs-System aufbaust, um von Launch zu Launch mehr Kunden zu gewinnen https://byjohannafritz.de/onlinedurchstarten

Buddha-Blog-Podcast Folge 58Buddhismus im Alltag - Achtsamkeit im täglichen LebenBitte laden Sie sich auch meine App "Buddha-Blog" aus den Stores von Apple und Android.Dieser Podcast wird zum Großteil von seinen Hörern und Hörerinnen finanziert. Ich würde mich freuen, auch Sie als Supporterin oder Supporter zu begrüßen. Vielen Dank an alle, die Buddha Blog auf ihre Art unterstützen.Inhalt des Podcasts:01.) Leiden und Schmerz02.) Erinnerungen03.) Wendepunkte04.) Das Problem ist die Vergänglichkeit05.) Einsichtsmeditation06.) Ihr Aussehen07.) Das Lachen08.) Fette - unser Tagesbedarf09.) Transzendentale MeditationHat Ihnen der Podcast gefallen?Danke, dass Sie Buddha-Blog hören. Ist Ihnen aufgefallen, dass hier keine Werbung läuft, dass Sie nicht mit Konsumbotschaften überhäuft werden?Möchten Sie dem Autor dieses Blogs für seine Arbeit mit einer Spende danken? Unterstützen Sie mich, beteiligen Sie sich an den umfangreichen Kosten dieser Publikation. Ihre Unterstützung kann helfen, die wichtige Arbeit, die wir für den Buddhismus leisten (mein Team und ich), auch weiterzuführen. Bitte laden Sie sich meine App "Buddha-Blog" aus den Stores von Apple und Android.Via PayPal (hier klicken)oder per Überweisung:Kontoinhaber: Rainer Deyhle, Postbank, IBAN: DE57700100800545011805, BIC: PBNKDEFF1000 Dank!Copyright https://shaolin-rainer.deWie die meisten Meditationen wird auch die Einsichtsmeditation sitzend auf einem Kissen praktiziert, die Beine gekreuzt, der Oberkörper entspannt aufgerichtet. Wer den "Schneidersitz" nicht halten will (oder mag), der kann auch auf einem Stuhl sitzen, ohne sich anzulehnen, die Beine am Boden abstellen. Schließen Sie die Augen, halten Sie den Kopf minimal nach vorne gesenkt.Die Einsichtsmeditation ist eine traditionelle buddhistische Praxis, bei der die “Achtsamkeit des Atems” im Vordergrund steht.So wird der Geist beruhigt, der Zugang zu den 6 Fenstern des Menschen kontrolliert. Dabei wandert das (geistige) Augenmerk immer mehr zu den körperlichen Empfindungen und den angeschlossenen mentalen Begebenheiten, die im Jetzt und im Hier auftauchen, an die eben nicht angehaftet werden soll.Immer stärker folgt das "Bewußtsein" dem Atem, die Aufmerksamkeit geht achtsam in die Ruhe, der Bauch hebt und senkt sich, die ein- und ausströmende Luft wird immer entspannter, die Nasenlöcher und die Oberlippe spüren den Luftzug, die Umgebung tritt immer weiter zurück, es wird ruhig, der Körper fühlt nicht mehr, der Gedankenpalast fährt in einen Ruhemodus.Bitte laden Sie sich meine App "Buddha-Blog" aus den Stores von Apple und Android.Support the show (https://www.paypal.com/donate/?hosted_button_id=F6R4ELD6X2H92)

Dewie Viera is Silencer Co. Dir. of Business Development and a leader in the firearms industry.    Thanks to our main sponsors:   Go Check this months feature sponsor:   https://www.secureitgunstorage.com Special Thanks to: https://www.sigsauer.com https://ritonoptics.com https://inforce-mil.com https://www.pulsar-nv.com/glo/ https://rhinosafe.com/ https://www.galcogunleather.com/​​​​​ www.JohnBartoloShow.com Visit our Friends: Kenzies Optics https://www.kenziesoptics.com Visit Microtech Knives https://microtechknives.com #johnbartoloshow #johnbartolo

HAPPY SPOOKY SZN!!! This week, Grace and Ashley get all Halloweeny. What's the origin of trick or treating? What does it have to do with Huey, Dewie and Louie? And is candy corn terrible or secretly amazing? Listen in to find out!Recipes: 1. Creepy Witch Finger Cookies https://www.simplysogood.com/creepy-witch-finger-cookies/2. Halloween Puppy Chow https://www.saltandlavender.com/halloween-puppy-chow-recipe/Follow us at @foodisyourfriendpod on IG and be sure to RATE REVIEW AND SUBSCRIBE! It's the right thing to do!Eat Happy :)

Dig in with Mr. Dewie himself, Ari from Mr. Dewie's Cashew Creamery in the Bay Area, CA --- Support this podcast: https://podcasters.spotify.com/pod/show/letspoon/support

What do an Army tank commander, a pharmaceutical sales rep, and a Director of Sales at SilencerCo have in common? The one and only Dewie Vieira. Although these 3 roles seem starkly different from one another, Dewie, who is currently the Senior Product Specialist at SilencerCo, helps us connect the dots in this episode of the Silencer Shop Podcast.Dewie was born in Quincy, Massachusetts, a humble town that's small and unassuming. But he credits Georgia for his upbringing and claims to be a southerner at the core. These cities might have helped shape him, but what equally shaped who he is, is his father. You see, Dewie's father, and grandfather, was in the military. As a third generation enlistee, Dewie had already grown up with a deep sense of responsibility, balance, and discipline that most take years to learn.So, what would've been culture shock for most in enlisting in the Army and going through training camps, was a seamless transition for Dewie. While he grew up with strong leadership traits, they were all sharpened during his time as a tank commander in the Army.We won't give away Dewie's entire story here, because it's his to tell. But everything he talks about had us on the edge of our seats, ready to hear more.In this episode, you'll learn about his time as an Army tank commander, including a sweet story involving what not to do with a tank; as well as his brief stint at a pharmaceutical sales company and how he landed a job at SilencerCo. Dewie also dives into the SilencerCo BOGO event of 2018 and how it affected the suppressor market after 41F (you don't want to miss this!).As you can see, there are stories within stories, so listen in and let Dewie take the wheel!

Der Podcast von EIS.deWie viel Natürlichkeit verträgt Sexualität: Nackt, glatt oder bedeckt?

The Rock would prefer you call him Dwayne, but the name of his show is Young Rock, and in it we learn his mom calls him Dewie! Gretchen and Richard have prepared the bulletin board and notecards. Follow us on Twitter: @dailychitchat_ Buy us a Coffee: https://www.buymeacoffee.com/dailychitchat --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/richard-and-gretchen/support

In this episode we discuss Maddy's signature Comfy, straw-flirting at the movie theater, strings vs. band, Dewie from Malcom In the Middle, Chicken Soup for the Soul, the Scholastic Book Fair, Dan Ackroyd's beloved crystal skull vodka, JLC in a bikini, cult vibes, the unsettling amount of snow, dads making ice rinks, doing it "Grinch Style", hickory honey hams, roast chicken purses, rooting for burglars and SO VERY MUCH MORE!!!

Happy Hanukkah! Take the day off!

Vereinbare jetzt ein erstes & kostenloses Gespräch mit uns, damit wir gemeinsam über die Erreichung deiner Ziele, deine Marke und die dahinter liegende Strategien und Plänen sprechen.https://calendly.com/whytespace/markehttps://whytespace.deSchreib uns an:podcast@whytespace.deWie sehr freut man sich darüber, dass man vor einiger Zeit etwas angefangen hat, was heute richtig weit ist? Alles braucht Zeit und nichts kommt von jetzt auf gleich.Fang an Umzusetzen & feile nicht an irgendwelchen Dingen.

Vereinbare jetzt ein erstes & kostenloses Gespräch mit uns, damit wir gemeinsam über die Erreichung deiner Ziele, deine Marke und die dahinter liegende Strategien und Plänen sprechen.https://calendly.com/whytespace/markehttps://whytespace.deSchreib uns an:podcast@whytespace.deWie kann man am Besten mit seiner Zeit haushalten? Einfach mal nein sagen und seinen Prinzipien treu bleiben. Wie könnten da erste Ansätze aussehen? Fazit: Sagt öfter mal nein.

Vereinbare jetzt ein erstes Gespräch mit uns, damit wir gemeinsam über die Erreichung deiner Ziele, deinen Erfolg und die dahinter liegende Strategie und Pläne sprechen.https://calendly.com/whytespace/markehttps://whytespace.deSchreib uns an:podcast@whytespace.deWie kann man sich vielleicht selber Druck erzeugen?Was sind kleine Tricks, die wir anwenden, um unseren Druck nicht zu sehr aufzubauen?Und wie unterschieden wir zwischen den wirklich wichtigen Dingen?

Vereinbare jetzt ein erstes Gespräch mit uns, damit wir gemeinsam über die Erreichung deiner Ziele und die dahinter liegende Strategie und Pläne sprechen können.https://calendly.com/whytespace/get-in-touchhttps://whytespace.deSchreib uns:podcast@whytespace.deWie bekommen wir noch mehr Struktur in unsere Prozesse? Wie können wir das ganze nachverfolgen und protokollieren? Darüber sprechen wir in der heutigen Podcast-Folge. 

Markus Bremen ist selbstständiger Personal Trainer und Therapeut aus Köln. Außerdem bietet er Unternehmen Kurse im Rahmen des betrieblichen Gesundheitsmanagements (BGM) an. Im Interview erzählt er davon, wie sich sein persönlicher Alltag und die Sport- und Fitnessbranche durch die Corona-Krise verändert hat. So viel können wir schon mal verraten: Markus nimmt durchaus auch positive Aspekte für die Zukunft für sich mit. Wer bist Du und was machst Du?Ich betreibe seit 2014 das move better - Institut in Köln-Ehrenfeld. Ich vereine hier Trainings- und Therapiekompetenz. Als Schmerztherapeut, Heilpraktiker und Diplom-Sportwissenschaftler mit den Schwerpunkten Prävention und Rehabilitation weiß ich, woher die kleinen und großen Zipperlein meiner Klienten kommen. Und ich weiß, wie man sie los wird. Im move better bin ich der Mann für Anamnesen und Diagnostik sowie der behandelnde Therapeut. Ich sorge außerdem dafür, dass alle Trainer meinem hohen Qualitätsanspruch folgen und meinen holistischen, funktionellen Trainingsansatz optimal an das breitgefächerte Kundenklientel herantragen. Ein weiterer Schwerpunkt meiner Arbeit ist die Konzeptionierung maßgeschneiderter Bewegungsprogramme für Unternehmen im Rahmen der betrieblichen Gesundheitsförderung. Zudem betreue ich Global Player des Sports wie Adidas als sportwissenschaftlicher Experte. An der IST-Hochschule verantworte ich als leitender Dozent das Modul „Functional Training“. Neben einem breiten theoretischen Fundament lehre ich dabei praktische Fertigkeiten als Grundlage zur Verbesserung und Ökonomisierung alltagsrelevanter und sportartspezifischer Kraftentfaltung, immer mit dem Fokus auf der Vermittlung einer optimierten Biomechanik grundlegender Bewegungsmuster. Mehr Infos unter www.move-better.deWie lange verkaufst Du schon Dinge? Was ist dein Hintergrund?Gestartet als PT habe ich 2010. Ursprünglich bin ich zum Kunden rausgefahren und habe Training outdoor bzw. in Studios angeboten. 2012 habe ich mich in einer Physiotherapie-Praxis eingemietet. 2014 habe ich dann den Sprung ins lauwarme Wasser mit eigenem Studio gewagt. Neben individualisierten 1:1 bzw. Paartraining, biete ich auch themenbezogenes Kleingruppentraining (< 5 Personen) an. In diesem Rahmen habe ich zwei Kursformate durch die Krankenkassen zertifizieren lassen, d.h. sie sind nach §20 SGB abrechnungsfähig. Zudem finden im move better regelmäßig Seminare zu verschiedenen Themenbereichen aus Ernährung, Gesundheit und Bewegung statt.Was war das Beste, was du in letzter Zeit gegessen hast?Selbstgemachtes Rehgulasch, Burgerkreationen vom GrillBuchempfehlung von Markus BremenUnterwegs - Jack Kerouac Unser Körper - Geschichte, Gegenwart, Zukunft - Daniel LiebermannDas Ende des Alterns - David SinclairKontaktdaten von Markus Bremenmarkus@move-better.de

Sonya Ishimnikova (on Dewie - 'Lo and Behold' single release) Interview by Jamie Green on Radio One 91fm Dunedin

Sonya Ishimnikova (on Dewie - 'Lo and Behold' single release) Interview by Jamie Green on Radio One 91fm Dunedin

Was bedeutet Corona für deWie jede Branche in Deutschland sind auch Entwickler von der aktuellen Situation betroffen. Kann die Produktion problemlos ins Home Office verlegt werden, ohne dass Produktivität verloren geht? Wie wirkt sich das auf aktuelle Projekte und deren Finanzierung aus? In dieser Folge sprechen Björn Pankratz (Piranha Bytes), Adrian Goersch (Black Forest Games), Jan Theysen (King Art Games), Jan Wagner (Owned by Gravity) und Jan Klose (Deck13) über die aktuelle Lage.utsche Studios? - DevPlay @HOME Folgt uns auf Facebook! https://www.facebook.com/DevPlayDE/ DevPlay auf Youtube: https://www.youtube.com/channel/UCBpLluuq7BBFMaD1BuViXcg In Kooperation mit GameStar Plus! Diese Folge wurde am 01.04.2020 aufgezeichnet

Dewie is a veteran and well known executive in the firearms business. I look forward to each time we connect and we finally had the opportunity to do so on here for everyone!   Special Thanks to:   www.JohnBartoloShow.com Visit our Friends: www.crossbreedholsters.com Kenzies Optics www.KenziesOptics.com Visit Microtech Knives https://microtechknives.com/ Hydration Junkie https://hydrationjunkie.com        

This week Anna and Laura discuss: Johnson's family is adorable but his contract is still decidedly not cute, who's on our teams Good, Evil and Mediocre? Just sign Nylander, Laine and Boesser already you dumb NHL bastards!! Players as flowers and finally - Mirror Mirror on the wall who are NHL players as Disney characters? Good God summer can't end fast enough!

Host Vishwanath Bulusu interviews brothers Ari and Andrew Cohen, creators and co-founders of Mr. Dewie's cashew milk ice cream. Started in 2011, their mission was to make a creamy, rich and delicious ice cream that also met their personal needs for being free of dairy, gluten and soy. Born and raised in Berkeley, CA, Ari and Andrew talk about how it was important for them to keep their brainchild local, and to use only natural, organic and healthy ingredients without any fillers, additives, preservatives, gums, or oils - truly homemade.TRANSCRIPTSpeaker 1:Okay. Speaker 2:Welcome to method to the madness and [inaudible] Berkeley 90.7 FM. This is your weekly public affairs show where we celebrate the innovative spirit of bay area. I'm your host Vishwa and our guest today, our brothers already in Andrew to help clear this and Co founders of Mr Dewey suction milk ice cream [00:00:30] like the studio guys. Thank you. Thank you. Great to be here. So let's start with what is Mr [inaudible]? Mr [inaudible], Speaker 3:you eat well, you said it in the, in the beginning is that is a cashew milk based ice cream that was created in my kitchen in Oakland, California. I should mention that Andrew and I were both born and raised for brothers and were born and raised in Berkeley. Went through the Berkeley school systems and uh, and I actually went to UC Berkeley, uh, as a graduate student in a Master's program here, um, back in the 90s. That's the past. [00:01:00] Currently Mr Deweese is, as you said, as a cashew based ice cream cause dairy free, gluten free, soy free, peanut free. And it is a like a Gelato, a rich, creamy, dense, intensely flavorful, uh, ice cream and gelato like ice cream. How did the idea come about? Um, the idea came out of it, you know, Andrew and I always talk about the, uh, we sort of joke that the necessity is the mother of, of, of invention. Speaker 3:In this case it was my own dietary issues that I found [00:01:30] back in, uh, the late nineties that I was lactose intolerant and also gluten and soy intolerant as well. And um, Andrew, uh, if I can speak for him as also like an intolerant and though he doesn't like to admit it as also probably Clinton sensitive as well, I'm slowly coming around. Um, and as a result of that I changed my diet and uh, and I, um, I started actually using nut milks, um, rather than dairy milk for say cereal and other things. And [00:02:00] um, started looking at that. The networks are actually really great. It was a Pecan and date nut milk that I put over hot cereals, which was really nice. Andrew, I have no background at all in, in business. And Andrew's a fantastic business person and salesperson and that's, that's his history. He started talking, we started talking about, uh, potentially packaging something like this and coming to realize fairly quickly that it really wasn't a viable product. Speaker 3:But what we both realized and, and I was very, very curious about was that it looked like it could make a really great [00:02:30] ice cream. So we started, I started sort of playing with that, doing research on it to talking to people, um, actually getting an almond milk ice cream from another state because I was so curious about it, to just study it and started making them. And as you can imagine, the first batches of these things were actually really pretty cruddy. But Andrew being a, a lactose intolerance individual who was Jonesing for good ice cream and that's this si where I jumped in was Ari was sort of the Speaker 4:[00:03:00] genius in the kitchen getting this concept invented really, because what I had found, I think what our, we had realized also is that the alternatives for ice cream in the stores, they weren't cutting it. They, they, they didn't feel that, that need, that w that I missed for ice cream. I won't name any names, but you know, some of these, um, well known brands that, not that they weren't good or couldn't have been good, some are better than others. Of course they, they didn't, um, say she ate the way ice cream did. And so the daunting [00:03:30] tasks that Ari had was to make something that was that good. And even though his first iterations seem to do, and I loved them, maybe I was just Jonesing so much, I didn't care what it was. They're, they're really bad. And yeah, he just, he couldn't get enough of them. Speaker 4:And, and we joke because I knew they weren't right. I knew they weren't, they weren't good. And it sort of drove him crazy, but right. Cause the entrepreneur in me was like, okay, let's take it to market. Let's hurry up because someone else is going to be doing this. So that's good enough. [00:04:00] Every time I would say to him, this is, this is great. Like don't mess with this because I don't want this to change. This is too good to be true. He would mess with it and it would be better. And this was during the time when he was making alternative ice cream out of almonds that has since changed over to cashews. Yeah, there's a story behind that. But um, I'll let rd continue with what he was saying in the kitchen. Well, I just want to add to what Andrew was saying, which is that for the first two years at Mr Dewey's was an existence. Speaker 4:[00:04:30] We were an almond milk ice cream. Oh, okay. That, and that's part of our story. So we started out as an almond milk ice cream. And as Andrew said, it took me about probably a year and a half of, uh, from, from the very beginning of just trying this out to getting to a point where we felt like this is, this is it, we can take this one to market. Um, and again, you know, I read all the ice cream books and, and, and tried to learn all the chemistry and really there's only three really elements that you can, you can pick up on in terms of how to make ice cream. And then I threw the book out [00:05:00] and after that, it was really just experimentation that we really, yeah, it was probably close to seven flavors. I want to ask something also that shouldn't, that one of the elements of this is that we had to make this, Ari had to make this, uh, without preservatives, without any additives, without stabilizers, without emulsifiers, with all those things that most about any gums was most other alternatives require, at least they claim to require, um, [00:05:30] to make it appear as if it is a creamy, like ice cream substance. Speaker 4:So to make his, uh, task even more daunting was that he had to make it resemble ice cream without any of those elements as well. And that also I should just say is that that's also was part of the mission, which was that as I said, the, the impetus for this, at least the very beginning was, uh, my own health and the health of my family and Andrew, you know, as part of my family as well. And so for me it really was about, um, the mission was about making a [00:06:00] great ice cream, but also making a healthy ice cream one that did not have any additives or preservatives or gums or oils or any of those things that many, uh, commercial ice creams tend to have. And as Andrew said, that was, that made the task a little more, um, interesting I should say. Speaker 4:But, uh, but that, that was important to me, uh, and to both of us. But it was really important to me that, that, um, we don't put any of those things in there because I really wanted it to be something that, that we as a family, that our standards are very high for what we added to that. So just to give [00:06:30] you an example of that, I mean, um, I'll pick a strawberry ice cream for example. Um, and this is representative of most of our ice creams. Um, it contains cashews, water, uh, strawberries, organic strawberries, organic vanilla, um, and organic cane juice, sugar. So there are five ingredients in there and that is it. If you've ever tasted ice cream before, you'll know you can, you'll know that they're, they're very flavorful and very rich and creamy. If you use enough cashews and you have the proportions correctly, you can make a great [00:07:00] ice cream without any of those other things, any of those preservatives or anything else. Speaker 4:You started off with almonds. Yes. And then you end to cashew. Why and how did that change happen? We found that to make the, the almond version as um, smooth and creamy as possible. We had to find a way to get the almonds and they had to be, you know, California organic blanched almonds and they had to be crust so fine that when you were to add water to it [00:07:30] and a most of the fire that you wouldn't need to use a cheese cloth or any type of filtration to try to catch any of the other items that might be sort of the fibrous materials inside the almond. So we found a company who, um, satisfied that requirement. They make a nut butters and they also have a, um, an almond paste they can make for us. They take this raw almonds and they crush it into a paste. Speaker 4:Let me just add to that very quickly, and that is to say that, um, when we started out doing this, uh, basically [00:08:00] what you do is you take almonds. I was literally blanching almonds myself, taking the skins off one by one and then putting it through, as Andrew said, a large, what they call a nut milk bag. So that you can so that it catches all the fibrous material. Oh and there was a point, I still remember this where Andrew and I were in my kitchen and we had made a larger batch cause we were going to do it two to do a test batch and so we had, you know you do a pint of it in the bags this big and you sort of bring it out and you get what you need. I found [00:08:30] a nut milk bag that I k the dimensions are probably like two feet by like three feet. Speaker 4:That's how large the bag was. We filled it with milk and it was like, it was like playing the bagpipes. We were trying to squeeze this thing and it took us probably like an hour and a half to get the milk out of this thing. So anyways, the point is that what Andrew is saying is it was a really daunting task and the day that we met with this other, there's nut butter company to talk to them about their machines and other and various other things [00:09:00] to figure out how to do this. We walked out of there that day, they handed us a, a box of their, of their almond butter and I put it through the usual processing and I put it through the nut milk bag and there was nothing in there. Uh, the, the size of it was so small that it just created a perfectly emulsified milk. Speaker 4:There was no fiber in there at all. And it changed our lives. It changed my life more dramatically, so we didn't have to do that anymore. And, and once [00:09:30] we got there is where things really started to take off for us with that. And we had actually just then with that batch, um, I mean almost literally with that batch he's talking about, we then made to, we're doing many things simultaneously while Ari was diligent in the kitchen, coming up with flavors using this, this new found paste or new found butter. Um, we were also working on, um, packaging, uh, our logo or logos and everything because [00:10:00] the idea was to come up with four flavors that we could put into a pint and sell at the supermarket. And we had, um, done some taste tests down at a local Oakland supermarket and they were very willing to give it a try and it was sort of a new thing and they liked it and the taste test went, uh, famously people really liked it. Speaker 4:They liked the almond version. We ended up, um, bringing four skews of our almond [00:10:30] milk to market in order to try to enhance our product line. We ended up deciding to go and add in cashew as an alternative alongside of our almond four flavors and almond and four flavors in cashew. Instantly realized based on sales, that cashew was the way to go because not only were they, uh, selling better and more and tasting better during our demos and all that at the supermarket is, but the almond prices in California to be a [00:11:00] blast organic California almond just went through the roof because of the drought and everything else. And so it was obvious to us right there that we should just pull back on the almond completely and bring those flavors into the cashew line. And I think all other flavors as well came from that as well. Speaker 4:Yeah. And I wanted to just piggyback on what he's saying about that as well is that as I started playing with the cashew paste or butter, um, it became obvious very quickly that it made a much smoother, creamier, better ice cream. [00:11:30] And so as Andrew said, once we went to market with it, it was pretty obvious that, that it was a better way to go. Started connecting to what he said previously. A lot of the things you mentioned in the regular ice creams, it's, I believe it's a lot of it has done also to increase the shelf life [inaudible] right. So how do you meet that challenge and at the same time managing to keep the costs? I want to actually want to comment on that. In that last night I served a [00:12:00] coffee ice cream that was in my freezer and Mr Dewey's come, Mr Mr Dewey's coffee cashew ice cream that was made. Speaker 4:It was manufactured in uh, December of 2014. It was, as I'm telling, I'm telling you, I should've brought it to you can see it. You got it. Yeah. It was as good yesterday. Last night I made a milkshake for my son. He wanted their coffee later in life. So we're all good so far. And Greens. That's good. Also. [00:12:30] So one of the things is, this is, this is just a throw away, but when we, when we were originally um, out there with our, when we were selling our pints, cause w eventually we ended up in about 300 grocery stores throughout the western United States with our pints. Um, one of the things that we chose to do was we wrapped the lid as well in a plastic, it's a safety seal, but it also seals in the air from co seals out the air from coming in. Speaker 4:So the seal is so tight that you have a frozen product that if it maintains it is frozen, you [00:13:00] know, a quality, it doesn't change. And so when I opened it last night, it was as good as it was at first and I'll answer a little more technically as well. The trick to getting an ice cream as fresh as you possibly can, whether it be a cashew or alternative ice cream or a traditional dairy ice cream is you have to go from the ice cream freezer. It's called, makes the ice cream from milk and into a blast freezer to a sub 20 if you can temperature as quickly as possible. [00:13:30] So you don't have crystallization happening inside. I see the more crystallized guests, the more it gets funky. Yeah. And even if some, a lot of it may not be bad for you, it just doesn't taste good. Speaker 4:It doesn't feel it's icy on the mouth and all that stuff. Uh, that's one, two, most ice cream manufacturers make their money off of what's called yield. And the yield is what [inaudible] after you put the ice cream, the dairy ice cream in the machine, it's actually called overrun. And if you're on the ice cream industry is the yield, [00:14:00] which is at, so the overrun is, is based upon how much air you're incorporating into your, um, liquid when you're actually freezing it into an ice cream. And so the more air you have, the more pockets of air you have throughout your ice cream, which can also, crystal light can melt faster and crystallized faster if it's not sealed properly or in this case, most people will have preservatives or, or you know, other stabilizers in there. Um, we don't do that. Ours is just frozen [00:14:30] fast. It's, it holds the proteins in the cashews are so, so much that they don't really even take in much air at all. So it's just a denser, easier to preserve. So one thing I noticed when I visited the store and I had been at night is the spoons with this feed, the ice cream I made of wood, I mean 100% of Speaker 3:the stuff at the store is compostable and you know, so tell me more about that. Speaker 4:That was very important to us. Um, it's, we first [00:15:00] started off with a, um, a quote compostable and quote, a plastic spoon. And we learned very quickly that they really weren't, Speaker 3:what was the city of Albany, Cambridge, you said it takes, it'll break down, but it'll take like five, five months to a year. And they [inaudible] Speaker 4:they won't take them. So I think it was in longer than that. But anyway, the point was was we thought, no, we need to be a green company. And so we found a Birchwood spoons for eating these nice compostable [00:15:30] cups. And we also use both for purposes of reusing and also for experience for the customer. A small metal spoon for tasting every spoon is kept in our freezer so that when you actually get the experience of the taste, it's not a, it's a, it's a cold experience all the way through. Speaker 3:Just a quick reminder, you are listening to method to the madness on your Calex. We are talking in the studio today with Ari and Andrew Cohain about Mr Dewey's cashew milk [00:16:00] ice cream. The name Mr Dewey is, how did that come to be? No. Yeah, no. Well Mr Dewey, well it's a lot of people ask. Many years ago, a good friend of mine and Andrews wrote this song called Mr Dewey. It was actually a great song, sort of an RMB upbeat song. Um, and it was, it was well done. And he decided he was gonna actually make a music video out of it. And, uh, we had been involved with them. Andrew was involved with him on a, on a music basis and he asked us if we would be involved in Andrew. Um, in a previous life [00:16:30] was also a videographer. And mind you, this was at a time in 1996 Speaker 4:when you still had MTV showing mostly videos [inaudible] and local cable stations would have a local music video station themselves or time slots for that. Yeah. And I was shooting, I think, I think I had just gone from VHS to svhs perhaps in my arsenal. Yeah, I know. Speaker 3:So they decided, he decided he wanted to take the song, which was pretty, pretty successful [00:17:00] and make a video out of it. And he said, you're going to be Mr Dewey in the video. And he chose Andrew to be the videographer and I guess editor as well. And yeah, I produced the video. Yeah. And, um, so we filmed this video, um, and it aired and actually believe it or not, people would recognize me as Mr Dewey out on the streets. And it became sort of this silly moniker because I played Mr Dewey and I played against character. So it was very, it was very funny. Um, over time the nickname just became [00:17:30] the sort of the silly thing. And when I was first during the nut milks themselves, somebody jokingly said, we should call it Mr Dewey's not milks. And all these nut jokes came out of that. And, and uh, as you can imagine, it wasn't, it wasn't pretty. But, um, anyways, it led to a point though where it sort of caught. And as we got to the point where Andrew and I were talking about what to name this, we continued on with Mr and Mr Dewey. Speaker 4:And that video is not who Mr Dewey is for this business. But, uh, we liked the name. It's been very catchy. And so yeah, Mr Dewey is just a fictitious character in a music video that the first time I heard of the place, [00:18:00] and this was almost three years or two years ago, I just got caught by the nail. Like, okay, this is a very interesting name. It's complaints. I'm just out of curiosity, I'm just curious, what does it conjure up for you? The named Mr Dewey? I honest, think of this umbrella man, like some guy dancing on the seat. Interesting. Yeah. How can the hat on? I mean that's the picture I get [inaudible] to do it. Yeah, that's cool. I have my own image of Mr Dewey, but it's kind of, oh my image. Mr Deweese is actually a m. He's my wife's first cousin who's in his sixties [00:18:30] and he's just this wise, thoughtful, generous, loving person and who gives to other people. Speaker 4:And to me that, that sort of what I decided Mr. Duke was it. We're a healthy option for people to have great ice cream and we're so we're giving to the community with what we're doing. So all along I thought it was just a logo [inaudible] so you pointed out earlier that you were sort of split out across western us. Yes. Right. From what I remember, you sort of cut it back [00:19:00] down now. Right's very local now. Well, you know, Andrew Hood had alluded to this earlier, that same nut butter company that made the paste. We agreed at a certain point that we would merge together and we saw, we started working with them and it was with them and through them that Andrew and I basically ran Mr Dewey's under that umbrella. Um, we got into, as we said, about 300 stores throughout sort of California, Nevada, New Mexico, Arizona, Washington, Oregon, [inaudible], western states. Speaker 4:And um, eventually we were [00:19:30] actually doing pretty well. We were ascending. It's a really, really difficult game to play. You're making pints and you're putting them on trucks and you have brokers and distributors and you know, the stores actually the antithesis of what Mr do was really stood for. We didn't realize that, you know, we're not this corporate structure. We don't play well with the corporate structure. That arena doesn't make any sense. Uh, it became very painful in a way. There was no control [00:20:00] in Europe. Sort of robotic. Yeah. Your strings chunk turned out. It goes into the pines, it goes on the pallets. Palletize the giant behemoth companies come pick it up and they're giant trucks. They decide if and when they're going to pick it up. They decide how cold frigid and trust are going to be, which scared he and I because our babies are leaving there and we want someone to enjoy that at the other end, and I, we said earlier with the crystallization that things melt and then refreeze that's when you get crystallization. Speaker 4:What kills it. It was not a good fit for us and we hung in there for [00:20:30] quite a while doing this until there were the crossroads and at those crossroads we had the option to take back the company. We ended up purchasing back and re owning our brand asset and really take a big risk because doing that we also took it off all shelves. We were not manufacturing [inaudible] and we decided we would only go and try our hat in a retail shop, which is the one on Salano avenue in Albany. And then also try and get back into our local [00:21:00] grocers, those who are sort of non-corporate who just want us to be on their shelves for their local customers and sort of in the path of, cause I do all the deliveries of where I can maintain, you know, a an easy route. Yeah. Speaker 4:We got, we were completely disillusioned by the whole process and as Andrew said, our manufacturing facilities in San Leandro, one of our shops is an Albany, the other one is in Emeryville. Our distribution is everywhere between San Leandro and [00:21:30] Albany. So we can see it just makes a lot of sense for us to do it that way. It's the main outlet. I at it on that route for the most part. Yeah. Yeah, exactly. So, um, and I want to just give a shout out to farmer Joe's. Cause farmer Joe's is the store that Andrew was referring to earlier on some. Now given you an at this scale, where do you source your ingredients from? It isn't a giant company or something helping you out with that. Yeah, well actually in the separation from the larger company, what we did continue to do was purchase our cashew butter from them. I think much higher [00:22:00] rate, but yeah, but not a whole lot higher. Speaker 4:So we still have a relationship with them. I see they do a great job of sourcing, sourcing the cashews and breaking them down into the pace that we use to make our ice cream. And what are the biggest challenges you face now? Our biggest challenge I think is not, well, so earlier on it was trying to figure out how to uh, actually sell our ice cream in a retail fashion. Lot of hiccups and lot of hurdles and you learn and you learn. We're still learning, but we kinda got it down now. I will not [00:22:30] speak for Ari. I'll just be for myself on this one, that our biggest hurdle now is how to scale up. Again. We don't want to go back to that other model. We're getting very well known slowly that sort of the circle sort of going outwards very slowly and very methodically. Speaker 4:We were getting requests to have Mr Deweese in every city in other states and and we don't, we're not sure what to do with all that yet. At the same time, we also know that there's other companies or the people who may be [00:23:00] close behind us, so we think we were probably on the floor of the front end of this curve is trend. How do we maintain that front runner seat and not expand so fast or so far that we lose control of its quality and our face being big and fast. It's not necessarily good. And I think we learned that lesson and so as Andrew said, we're very thoughtful about how we do want to grow with this. Recognizing that it's probably a good idea for us to do it, but not at, not [00:23:30] at the risk of us. Again, feeling like we've lost control of this and so we're, we're thinking about it, we're talking about it, we're talking with, we're consulting with other people and, and moving forward with the understanding that we do want to figure out how to grow this. Interestingly enough, you know, when, when I think about Speaker 3:what are the challenges, sort of the day to day challenges. It's funny cause there's, there's a relationship to what Andrew was saying, which is that for me personally, I source all the ingredients for our ice cream and the hot, one of the hardest parts about this is that [00:24:00] we're a very, we went from being a very large company to a very small company, but a company that we're small but we're not that small. And what I mean by that is that, so when we're sourcing sourcing stuff, sourcing ingredients, many of the companies from whom or the vendors from whom we get our, our ingredients, they don't want to deal with us. Would you? So you end up having to compromise. You have to pay a lot of money to get ingredients that you need and you can't meet their minimums. Their minimums are like 10,000 pounds [00:24:30] of, you know, of cashews or cashews isn't a good example. Speaker 3:But like of almonds in our caramel almond crunch, as we scale up, that'll get easier and better. But for right now, I've been working with people for a long time and they keep, you know, I keep getting cut off by them. Like you're not meeting our minimums and so you can't do this. And you know, I was just saying today, uh, we're working with a company now who does huge amounts of of sales with their almonds. So we have an ice cream. Our biggest seller is caramel almond crunch and the almond crunch [00:25:00] is, is a as a dice roasted almond. And I couldn't find them. The company from whom we were getting them was, wasn't getting them anymore. And so I went looking around and anyways, not not to bore you with this, but ultimately we ended up finding this, this small farm that does organic almonds, but they export, I mean, you know, they, they sell in huge amounts and this guy just loved the concept of a organic Vegan ice cream. Speaker 3:And he said, man, I don't care what anybody says, I'm selling [00:25:30] to you guys. And, and I say that because I talked to him today. We're just today we were talking and he said, you know, I get in a lot of trouble with my staff because they don't want to deal with you guys. And I told them, it doesn't matter. We're going to honor this because we love what they're doing. And that, that's, that's the cool side of it. The hard side is that on any given day, we're constantly negotiating to get our needs met with our ingredients. That's what any cool story from, you know, the fact that you had in Walden running and managing it. Right. Are there any, [00:26:00] you know, fun stories from you behind the counter? You know, we feel customers, well I just was going to say that there's a lot of them. Speaker 3:I have to say. I actually, I'll tell you this and not because I'll tell you, I want to tell Andrew also is that yesterday there were two women that came in yesterday. They were eating ice cream and they said, we want to let you know that before we leave we're going to get a 10 pints because we're go, we're taking them home with us. We got to talking and they said when you guys were in Hetero Pints and whole foods, uh, we're from a town [00:26:30] in northern California, a couple of hours from here. So we used to buy your pints there and we loved, it was the only ice cream I can eat. I'm lactose intolerant and I can't do gluten either. And so we just, we now do, we have a, so that every couple of months we drive down, not for anything else. We come down here to get your ice cream. We bring it back home. She had this big container filled with ice to bring it home with. And she was just so thankful that we're at least in existence still not that your own home, but I'm just saying that there's a lot of people [00:27:00] out there who really appreciate the fact that there's an ice cream that is, there is no dairy or gluten or soy and that is Vegan and that, um, that is [inaudible]. Speaker 4:Yeah, it's actually, it's a, it's an emotional thing. We've had a whole lot endless supply of customers coming through, especially in the beginning. Uh, they still do, but who come in with tears in their eyes because then shaking, visibly shaking because they haven't had ice cream for, they can't, for whatever reason, for many, [00:27:30] many years. And here's this oasis of ice cream they can have. We also get one of my favorites, and this happens also very frequently, people will come in almost with scowls on their face because they're just so, they've been dragged in by somebody else. They're averse to the whole concept of anything besides their dairy ice cream, their whatever favorite, you know, a brand they like. They almost always go from very, very reluctant to saying our favorite line, this is better than ice cream. [00:28:00] We get, it became our slogan like Mr Dewey, like ice cream only better. It happens a lot at where people come in. Just not wanting to even try it and leaving with the pint or you know. Speaker 2:Yeah, that's, that's amazing. I mean I should also mention it happened to me, right? I am a regular ice cream later, but I've never, I literally phased out completely eating regular ice cream. Is there some way more, if our listeners could get to know more about you guys somewhere to contact you or get in touch. Okay. Yeah. Anytime they [00:28:30] can email us for sure. Which is the, can email Andrew or Ari Info you can mail to info at Mr Dewey's dot com? Yeah. Okay. Is there any things to catch all? So anything we'll get through us. They can call the stores the Emeryville public market or the one on Solano Avenue in Albany. Um, you can go to www.mr Dewey's dot com if they want to just look at our website and get an idea of that. And do is, by the way, for your listeners, it's not spelled the way they might think it's spelled. It's spelled first of all, [00:29:00] Mr Mr. Period. Of course. But Dewey, d, e, w, e, s not the e. Why with that, people often confuse it with thanks guys. Thanks for coming today because you don't have a lot of the listeners. Speaker 2:Thanks for joining us. Thank you. See acast.com/privacy for privacy and opt-out information.

In Episode 2, Josh Peters, Meridith McNeill and Dewie Sherwood compete in such games as Modern Movie Shakespeare Monologues, Monster Mashup Fashion, and a FAKE NEWS edition of our final showdown! If you enjoy the show, please subscribe, rate, review, on iTunes and follow us on Twitter/Instagram at @TinyMoneyPod. 

K & T introduce everyone to the season of the second time. What will the suspense of things be? Will it be A or will it be B? Tune in next time to find out. Movies. We watch movies.

Paul takes it back to arguably the biggest game of his childhood and forefronts the talk on Disney's DuckTales on the NES while Jon tries to decide who Huey, Dewie and Louie are according to their corresponding colors. This week's game-along pick is Sonic CD (SEGA CD) by Paul so find a copy of that and tune in two weeks from now for our discussion!

Paul takes it back to arguably the biggest game of his childhood and forefronts the talk on Disney’s DuckTales on the NES while Jon tries to decide who Huey, Dewie and Louie are according to their corresponding colors. This week’s game-along pick is Sonic CD (SEGA CD) by Paul so find a copy of that and tune in two weeks from now for our discussion!