Podcasts about dominics

Vi Spiller Videospil har spillet Gears of war 2, first person covershooter fra 2008, spillet i splitscreen som spillet var tiltænkt hvor vi føler primært Marcus Phoenix og Dominic Santiago, i et modangreb på at udrydde Locust's og få tilbagebragt civile tilfangetagede inklusiv Dominics kone Maria. Spillet byder på en masse nye fjender, våben og et meget bedre fortælling en det første, lyt med i episodenMedvirkende: Anders og Johannes Hosted on Acast. See acast.com/privacy for more information.

In this podcast, I chat with Dominic Bowen, one of Europe's foremost experts in risk management, with over two decades of experience in mitigating risks and managing crises across various industries and geographies. Dominic has 'earned his stripes' working in various roles in high-risk environments such as Iraq, Afghanistan and Syria. Currently, he serves as a senior advisor at 2Secure, Europe's leading risk management consultancy, where he guides C-suite executives through complex risk landscapes. As we recorded the session, Dominic was about to fly to Ukraine, presently defending itself from the Russian invasion. This is an example of where Dominics comprehensive background equips him to navigate geopolitical risks and emerging threats in today's business environment. I'm sure you'll want to know more - to make that task just a little easier, you can either get in touch with Dominic directly via LinkedIn or you could have a listen to his International Risk podcast, getting you across the significant and complex world of international affairs.Send us a textContact ABM Risk Partnership to optimise your risk management approach: email us: info@abmrisk.com.au Tweet us at @4RiskCme Visit our LinkedIn page https://www.linkedin.com/company/18394064/admin/ Thanks for listening to the show and please keep your guest suggestions coming!

We continue to ride the trapar waves as Zigg & Aqua watch the classic 2005 mecha anime Psalms of Planets Eureka Seven, and discuss their thoughts and feelings on it as it celebrates its 20th birthday. Keep an eye out for this podcast between main installments of The GLORIO Chat – every two weeks or so – as we work our way through the show. This installment we cover Episode 17 “Sky Rock Gate” and Episode 18 “Ill Communication”

Ihr habt vielleicht Ideen! Die sind ja noch verrückter als unsere! Danke jedenfalls, dass ihr uns so fleißig schreibt auf kaktuskuscheln@orf.at, das hat doch hin und wieder sendungsfüllende Folgen - wie in diesem Fall: Die Top 3 Kinderlieder! Außerdem erfahrt ihr was zu Sutis und Dominics dunkelsten Träumen UND was wir noch unbedingt erwähnen wollen ist, dass bei dieser Sendung keine Insekten zu Schaden kommen.

Okay okay, wir geben es zu: JA, wir haben einen Vogel. Bzw. hatten. Dominics ist eine Laufente (gibt's "Lauf-Erpel"?) namens Lars und sucht mit immer verzweifelteren Methoden Anschluss, weil ihn sein Weibchen verlassen hat. Weibliches Federvieh scheint generell gefährlicher zu leben - Sutis Taube hat sich nämlich in Luft aufgelöst. Ob der Rabe, der in den Stunden vor ihrem Verschwinden über dem Nest gekreist ist, damit etwas zu tun hat?Die einzig richtige Adresse für eure Schaufenster-Fotos, Vogel-Sichtungen und sonstigen Anekdoten: kaktuskuscheln@orf.atSendehinweis: "Kaktuskuscheln", ORF Radio Vorarlberg am 27.04.2025.

Full Text of ReadingsFriday of the Third Week of Advent Lectionary: 196The Saint of the day is Saint Dominic of SilosSaint Dominic of Silos' Story It's not the founder of the Dominicans we honor today, but there's a poignant story that connects both Dominics. Our saint today, Dominic of Silos, was born in Spain around the year 1000 into a peasant family. As a young boy he spent time in the fields, where he welcomed the solitude. He became a Benedictine priest and served in numerous leadership positions. Following a dispute with the king over property, Dominic and two other monks were exiled. They established a new monastery in what at first seemed an unpromising location. Under Dominic's leadership, however, it became one of the most famous houses in Spain. Many healings were reported there. About 100 years after Dominic's death, a young woman who experienced difficult pregnancies made a pilgrimage to his tomb. There Dominic of Silos appeared to her and assured her that she would bear another son. The woman was Joan of Aza, and the son she bore grew up to be the “other” Dominic—Dominic Guzman, the one who founded the Dominicans. For hundreds of years thereafter, the staff used by Saint Dominic of Silos was brought to the royal palace whenever a queen of Spain was in labor. That practice ended in 1931. Reflection Saint Dominic of Silos' connection with the Saint Dominic who founded the Dominican Order brings to mind the film Six Degrees of Separation: We are all connected it seems. God's providential care can bring people together in mysterious ways, but it all points to his love for each of us. Saint of the Day, Copyright Franciscan Media

Wir sind ein Laberpodcast und in dieser Folge haben wir das mal auf den Punkt gebracht. Dominics gepaltener Zahn wird nachbehandelt sowie aktuellen Serien kommentiert. Aus der erneuten Diskussion der Apple+ Serie „Dark Matter“ wird dann aber eine Leseempfehlung, statt einer Guckempfehlung. „Bodkin“, eine typische englische Serie, bekommt eine Guckempfehlung und Agnes Marie Strack-Zimmermann eine erneute Hörmempfehlung im „Alles gesagt“ Podcast.  Zum zentralen Punkt wird dann das Labern und die Frage, ob es Geschichten gibt, die man  immer und immer wieder erzählt und ob man Leute kennt, die regelmäßig immer die gleichen alten Geschichten wiederkauen. Wieso ist das in der Familie, im Freundeskreis so, dass immer wieder die gleichen alten Stories, die sich ggf. über die Zeit auch weiterentwickeln, hochkommen und zum Besten gegeben werden? Ja , das ist so und wird fast immer akzeptiert.  So auch bei Dirk und Dominic, mit welchen Geschichten die immer wieder angeben, hört ihr in der aktuelle Folge.  Apple Podcasts:  https://podcasts.apple.com/de/podcast/ist-doch-wurscht-wie-der-podcast-heisst/id1500941965  Spotify:  https://open.spotify.com/show/2jORFqugpKOkmyL8EnZK6r?si=vQ_hvXKwQbehIdiwez03Dw  Youtube:  https://www.youtube.com/playlist?list=PLHug0m47v3pz67oMLWUu7aqkIGb5DCAmV  #istdochwurschtwiederpodcastheisst #produktivität #biohacking #biohack #corona #coronavirus #biotech #mainz #chicago #filme #serien #buecher #scoops #beverylhilscop #mordlust #allesgesagt #darkmatter #bodkin #labern #altegeschichten  Foto von S O C I A L . C U T auf Unsplash

We got some breaking news about a potential bridge jumper attempting to commit suicide this morning by jumping off the Lakeland Dr. bridge onto I-55 in front of St. Dominics hospital in Jackson, Ms. This took us down into a very dark conversation about suicide and people who use these public spectacles for attention seeking ventures when they could just do it privately and not potentially traumatize anyone that might see it happen publicly. Suffice to say not everyone agreed with Shaun and I on this topic.

1. Shaun and I play a game between 2 different A.I. systems (Googles Woke "Gemini" and Elon Musk's / X's "Gronk" and ask it the same polarizing questions to see how differently it answers them. There were some surprising, predictable and downright hilarious answers from the 2 different programs. 2. We got some breaking news about a potential bridge jumper attempting to commit suicide this morning by jumping off the Lakeland Dr. bridge onto I-55 in front of St. Dominics hospital in Jackson, Ms. This took us down into a very dark conversation about suicide and people who use these public spectacles for attention seeking ventures when they could just do it privately and not potentially traumatize anyone that might see it happen publicly. Suffice to say not everyone agreed with Shaun and I on this topic. 3. Lynn Fitch Vs, Shad White see's another chapter added to Shad's unfinished book about the Mississippi welfare scandal, this topic turns into us talking about 2028 Mississippi Governors race candidates and some potential front-runners (neither of which being Lynn or Shad)

St Dominics in Mayfield is not being used to house Ukranians - follow the story as it develops...Cork's wonderful paramedics - they're even heroes in South Africa.Who's going to pay for Carols sheets and pillowcases ruined by filthy water & lots more Hosted on Acast. See acast.com/privacy for more information.

Home Run Inn is a family owned & operated establishment with nine restaurants throughout the Chicago area. They've been making pizza since 1947 and began creating and selling frozen pizzas for grocery store distribution nationwide in the 1960s. Dan is the 4th generation leader of Home Run Inn Pizza. He started in the family business at the age of 13 as a busboy. Home Run Inn's signature square-sliced pizzas originated in the 1940s when the tavern would slice the pizza into small sample-sized pieces to entice customers. The restaurant's frozen pizza was born after a regular customer used to request par-baked pizzas to take to his summer home in Wisconsin. Home Run Inn Pizza has a synergistic relationship between the restaurant brand and the frozen brand and doesn't view the relationship as cannibalistic when it comes to sales for either brand. QUOTES “Everyone who has a restaurant wants to get into CPG. They want to put it in grocery stories. They think it's easy to do CPG.” (Michael) “Our first distributor was our bartender. He would take pizzas after work, walk them down to the corner grocery store and pick up the cash the next day.” (Dan) “Our frozen pizza production facilities model and mirror what we did in the restaurants. My uncle would say, ‘The reason we make it like that is because that's the only way I know how.'” (Dan) “Pizza is like sex. It's all good, but some is better than others.” (Michael) “The (Home Run Inn Pizza) restaurants drive brand awareness on the marketing side for our frozen pizza.” (Dan) “A brand is a promise. Many times, an agency is hired to create that story or build that authenticity. What's beautiful about what Home Run Inn Pizza has, is that (story) is already baked in.” (Michael) TRANSCRIPT 00:00.22 vigorbranding And with some great guests and so I thought well we should keep it going. It's good for social media. It's good for you know it's good. So I mean you know I'll be honest've I'm only done a few of these but it's been fun and you know I don't know it's just ah, you know the guys do a great job. So it turns out all right? yeah. 00:06.19 Dan Costello Um, yeah. 00:16.98 Dan Costello Um, cool, Awesome. Look forward to it. Don't give hi. 00:19.29 vigorbranding Yeah, yeah, yeah, know yeah this will be this will be a lap for you I mean you know it's just just like your story and I mean it sincerely I mean great story, great family. Great product. It's just you know it's just it's just super cool. We got a guy here working the production Robert who you're already his fan. He's a huge fan of home run his friends. 00:28.80 Dan Costello Gun. 00:36.54 vigorbranding Took him there and he you know is one of his best buddies is out there archer ra and thirty first street with archer a thirty first yeah Yeah, so yeah, yeah, so yeah, yeah, heyan on one thing we're you know can keep casual and loose. We're already kind of rolling here. Um, just 1 thing he got to do once we kind of finish up the convo. 00:42.27 Dan Costello Ah, okay, nice Robert very good. 00:55.40 vigorbranding We just gotta have you hang on the line thus til your tilll your file kind of uplis what locally so we' probably just got hang out for extra 10 minutes when we're done reporting just to make yeah just to make sure everything you know gets off load quickly and everything everything like that. Okay, we're wrong. So guy you're ready cool hi. 01:02.40 Dan Costello At the end of it. Yes, yes. 01:12.79 Dan Costello Um, new promise. 01:14.91 vigorbranding Well again, this will be fun casual tell stories. Enjoy it. It's all good. So I'm I'm ready when if Dan's ready if you're ready Robert yeah, we're good to go best all right. all right 01:24.43 Dan Costello Hi whenever you're ready I'm good Mike. 01:31.36 vigorbranding Hello everyone I am joined today by my good friend and our guest Dan Costello Dan is the Ceo of home run in pizza in the Chicago area now home run in pizza says a lot right there Dan You want to say hello and give us a little backstory. 01:46.66 Dan Costello Hi guys mike good to hear from me again. Yeah so home run in is a family owned pizza establishment in the Chicago area. We have 9 local restaurants including one that is a partnership in midway airport. We've been in business since nineteen business started in 1927 and pizza business started 1947 and we also along with the restaurants we have frozen pizzas. Ah, in across the country. So we're nationwide with various retailers like Albertson Safeway and they were regional with other retailers like Walmart and um and Kroger and then you know find ourselves in the southeast southwest and covering coast to coast. So. That's the core of what we do. 02:33.18 vigorbranding Yeah, it's it's ah it's it's an amazing story and so it's super near and dear to me, not not only your friend but with Vigor we're we're obviously really passionate about restaurants and restaurant brands. But. Quench another company we own and have started. It's all cpg so you cover both worlds. So this is really super intriguing and as I said near and dear to my heart. But let's talk about how did you get started? Yeah, ah, you're a bus boy at age 13 you would talk a little bit about the the early days of of Dan's career 03:00.41 Dan Costello Sure, um, so yeah, so I think I said a fourth generation. So it's family business so we grew up. We grew up in it. We were encouraged especially very early to come into the business. So I you know I started when I when I was 13 I started. As a bus boy at our original restaurant on thirty first street on the on the southwest side of Chicago there store still there. It's doing really well so grew up on the restaurant side of the business. So that's back in the oh there's probably back around 1984 1985 and my uncle who unfortunately no longer is with us. That's when he really started making a big push to try to take our restaurant product into the frozen ah retail section of the grocery stores. So. He was kind of the driving force behind that 1987 he built our first factory which is behind that original restaurant. Still there today. We still use it. We have a main facility now out in the suburbs of Chicago and Woodridge Illinois but that's ah you know that was kind of the the advent of the frozen pizza goes back. You know quite, it's grounded in the roots of our restaurants you know making par big pizzas for people cooking them halfway people taking them home. So my uncle is just kind of like we got to figure out how to how to do this on ah on a grocery type scale. 04:26.53 vigorbranding Very cool. So okay, it says on here. You're also sausage grinder now some would consider me a sausage grinder my role now but you can talk a little bit about that you started as a kid. You're a sausage grinder this is the sausage thing um from what I understand pepperoni is the number 1 topping in the United States except for. 04:32.37 Dan Costello That's a question. 04:43.31 vigorbranding In Chicago. 04:44.18 Dan Costello Chicago Midwest maybe Milwaukee too I'd have to check with the people there but we know in Chicago the number one pizza dock and sausage. It's it's ah yeah, it dates back I mean it's his historical I mean we just got a lot of ah eastern european that settled here they they went with sausage. So um. 04:48.88 vigorbranding Yeah, yeah. 05:01.70 Dan Costello Yeah I mean we did everything from Scratch. We'd make our dough. You know we blended our sauce and we would one of the jobs I had as a teenager which was Definite. Weve had a butcher shop I worked in the butcher Shop. We'd get In. We'd get in pork and we'd have to take the bones out So and then we'd we. We'd cut it and then we'd. Grind it. So I Guess yeah, it's sausage Grinder. You know that was that was a job in the past. 05:25.88 vigorbranding So I love some of the the history of it I mean it was started in the restaurant I mean I think you told me the story and I've I've noticed it before I knew you would you know go round pizzas but somehow you guys decide to cut them up in little squares. Why why did you do that. 05:42.30 Dan Costello Yeah, so the history on that is you know so my grandfather got out of the war. Um, so nineteen circuit 1945 right and he gets comes back and he's looking for a job and he was you know he's a mechanic by trade. 05:59.10 Dan Costello But he couldn't find he couldn't get a job so he went to work from my motherin-law who owned a bar called the home run in and so he's working at the bar for you know a couple years and he had he he had come. Ah, you know he's from italy from bar italy so he has you know a version of pizza my grandmother encourages him to. Show it to my great grandmother so they start making it in the restaurant and giving it away to get people to come in to drink and um so what they did is they cut it into small tiny squares. That's why Chicago tavern pizzas is cut in squares this listen. You know from our perspective this is how it started for us because they needed it to fit on a cocktail napping. They didn't have plates. They didn't have China they they weren't a restaurant. They were a bar they were just trying to so they're just trying to get people to yeah have a little snack by another beer so that is why our pizzas are cut into. Tiny squares and a lot of the pizzas in Chicago because that's how it was introduced. It was introduced as this we're one of the first pizzas in Chicago we started in 1947 we believe that you know like there might have been another 1 or 2 competitors starting in 44 45 but that's how it came to be for us cocktail mac and head fit. Had to give it away. 07:16.19 vigorbranding That's fantastic. Can you tell tell me the story because again, it's such a cool history. So your Uncle's in the pizza shop talk about how you got into the cpg site the frozen pizza I mean that's like everyone's dream whoever makes or has a restaurant. Ah you know they want to do a dressing. They want to put it in the grocery stores everybody thinks it's. Easy to jump to cpg? How did it all start with you. 07:36.70 Dan Costello So I mean if you really go all the way back. It probably goes the story goes back to the 50 s for us where a customer comes into the restaurant. Um, so my uncle's young at this point and he's just probably hanging out and. The the gentleman comes in and he he wants a pizza and he wants it to bake bake it halfway he tells my grandfather so we call that par bake today you guys just like bake it halfway my grandfather was he said why? Why do you Why don't you want this cooked all way and the guys this was our first frozen customer he goes I want I take it home. I'm going to put it in my freezer my icebox right? and he goes I spend the summers up in Wisconsin so he goes I want you to make me a dozen so I have them for the summer up in Wisconsin and he goes and so our original frozen pizza was ten inches because a ten inch pizza would fit in an icebox because it wasn't freezers back then. So people had ice boxes so that I think my uncle saw that so then the sixty s come around and you know actually we had ah bartenders like hey why don't we make more of these and I'll on my way home I'll stop at the corner grocery store I'll drop them off. And then I'll see how many they sell and on my way back to work the next day I'll pick up the cash and how many they sold and I'll bring it back so that's even our first distributor was our bartender he would take the pizzas back to work. He'd walk him down of the corner grocery store pick him but pick up the cash the next day bring him back. 08:58.73 Dan Costello So my uncle's growing up in the 50 s and sixty s watching this and and restaurant expansion happens in the seventy s he's working on that and he he just has this just this vision that hey there's probably a better way to make these pizzas freeze them. And get him into the local grocery store so he really started investigating that probably in the 70 s and then in the eighty s he starts talking to the local groceries here which back then it was Dominic's and jewel jewels still here. Dominics is no longer here. Um, but those were the 2 big grocery brands. 09:26.98 vigorbranding Straight. 09:34.97 Dan Costello And he starts he starts selling them and he's then starts figuring out how to make it and the only way he could he knew how to make it was to make it like we made in the restaurant which was to make it in this parb bake format. So he'd make them in the restaurant. He'd put them in the oven. He'd parb bake him he'd throw them in the freezer. He'd wrap him and then he'd start selling in the grocery store. But year over year he just tried to figure out how do I do this better How do I get automation in this. How do he so he had to learn this whole thing. So our our frozen pizza production facilities really model and mirror what we did in the restaurants all these years and my uncle would tell you today if he was still with us. He said the reason we make it like that is because that's the only way I knew how to do it. So yeah. 10:13.92 vigorbranding That's awesome. Yeah, and I was fortunate I was actually with you on a tour you gave us a tour and I was able to try it right there par baked and it was delicious then we actually compared went to the restaurant and compared a frozen to the restaurant pizza and I I say this because it's True. Um. Was almost as good and I mean almost as good which I think is says ah a lot. Everyone loves Pizza. You know I've got this terrible saying that that pizza's like sex. It's all good somes better than others right? So I Just think ah ah that that I was amazed how close and how good the frozen pie was and I mean I just was it was it was tremendous. 10:41.78 Dan Costello So let. 10:48.80 Dan Costello And the process real similar so he I give me like he had a very he had a very clear vision on how he wanted to do this and yeah, he spent a lot of years Bc you know equipment had to be developed over you know back in the 70 s and eighty s in order to do this and he was. 10:51.00 vigorbranding Um. 11:05.42 Dan Costello He was integral in working with people and saying this is what I needed to do? How can we do this and you know got us to where we are today. So it it positioned us really well and you know so we have a healthy restaurant brand and now we have a healthy Cpg brand and you know the restaurants really drive that brand awareness in the marketing side for the frozen pizza. 11:11.28 vigorbranding Meet. 11:24.17 Dan Costello That's what why? that's what makes us a little different than a lot of our competitors you know majority. You look at the competitors and in the freezer case. There's really only 1 or 2 that have restaurant background and roots of California pizza kitchens one and that's about it. You know you can find a couple regionals here and there. But. 11:36.74 vigorbranding In this. 11:41.72 Dan Costello There's not a lot of people who do both. 11:43.83 vigorbranding Right? And with all due respect to California Pizza shouldn't really come from California right? It just doesn't feel right? Yeah, yeah, yeah, yeah, it doesn't feel right? Um, but I mean how but so talk about the the relationship between the restaurant and the frozen product. The cpg product. 11:46.28 Dan Costello I That now you yeah have me way. Yeah will be kind. We'll be kind right? so. 12:02.00 vigorbranding Ah, one drives the other the other drives the other I mean you know it's ah it's ah it's a neat thing because a lot of people have one and they want the other and somehow it's just kind of organically happened with you. 12:10.10 Dan Costello Yeah I mean again, it's it's the way that the business grew I mean we call it our flywheel now you know, really these restaurants you know we started in 1947 you know in today we feed we feed over two and a half million people a year out of our restaurants. 12:25.68 vigorbranding Well. 12:27.81 Dan Costello So You know for us, it's It's if if the most you know, Um, if the deepest level of connection with somebody is like is that type of taste experience. It's a really hard. It's a really difficult marketing um to to duplicate you know. With just pure dollars and say hey try Myself. We're actually feeding like our marketing is feeding people and having them talk about the product and enjoy the product and having create these great experiences at our restaurants which is why we do a lot of a why the restaurants allow us to be parts of the community. You know you know once you're in a restaurant. Yeah we can. We can. 12:47.40 vigorbranding No. 13:03.63 Dan Costello Work with your local lily we can talk to you you know with your school. We can. We can be part of the community which then gets people to understand our brand nor our brand trust our brand and then that trust we we know translates to when they're walking down the frozen ile grocery store. So the synergy there. A lot of people ask us like well doesn't the restaurants hurt the frozen with the frozen hurt the restaurants but we don't see it like that at all, we see it very very synergistically and I you know thankful that our our product translated from a restaurant into a cpg brand. Um. It's a hard thing to do and I know like you said like I've learned from you a lot of people. This is what everybody wants, but it's not an easy trick right? It's very difficult to pull off so I'm sure timing had some of 2 for us I mean we each Joe was an early adopter and moved down this early in the in the career and the life the life cycle of homer in. 13:46.62 vigorbranding So I. 14:00.81 Dan Costello So I'm sure that helped I think the fact that it's a good product. It's a really good product helps I think that we're dedicated and our teammates are dedicated to making it the way we do and to be parts of the community that helps so it's all these pieces have to come Together. You know so you can gain trust with the customer so that they'll they'll continue to invest in you. And continue to purchase that product So That's where it's um, that's how I see him working you know the the parts of our business they're they're complimentary and they both depend on each other. 14:23.73 vigorbranding Little. 14:29.68 vigorbranding Yeah, it's It's very I think it's a very pragmatic way to go about I think it's smart it just they just should feed literally no pun intended off of each other because they're both great brands and the the restaurant might have more history but because the history it allows that. That flywheel if you will to to capture the cpg side and again, yeah, then the product's great so you get the product in people's mouths and the rest is is History. You talk a lot about your uncle and obviously 4 generations of family owned and operated how important is family owned and operated for the brand. 15:06.39 Dan Costello I think it's I mean it's really important I mean we're very proud of it. Um I know the the my brother and my cousins that I work with there's a lot of pride I mean we grew up in it. So it means a lot to us. You know when we don't. Do a good job and we hear from our customers take it very seriously. Yeah I think you can you don't have to own something to you know to care for it that way. But I think it certainly doesn't hurt. You know that we're very invested in it. So it's important to what we do who we are. It's important to our teammates I think our teammates enjoy and like knowing that we're here and that we're involved that we're not absent owners I think that's a really important cultural aspect of a family business if you can be ah, a present owner. Think that makes that's meaningful to the people that are helping you build the thing you know we can't do this without our teammates and we got over 500 and um I kind of view it for us is that we owe it to them to be present and in the trenches with them as we can as we do this every day. 16:14.36 vigorbranding Very cool I mean you know people always say when you own restaurants and restaurants are volaging in my family and it's like you've got to be there right? And then you know couple that with a brand you know when I put my I'll say my marketing hat on a brand is a promise right. And you know, many times an's hired to create that story or try and build that authenticity and what's beautiful about what you have is. It's already baked in I mean again, just right there family owned and operated everyone Cares. It started with the restaurants. There's a story a history a reason for being. And then it just kind of goes from there. It's just so really a natural ah concept and it's It's just it's just Wonderful. We talk a lot you know about controlled expansion for any brand. Um, what are some of the mistakes that you've seen pizza franchises or chains making they're popping up everywhere. Um, when expanding it to say new markets Or. Maybe a new way of doing the same thing or new Concepts and and maybe hit a little bit about what what are your thoughts on expansion I Mean do you have anything that you're looking forward to in the future. Is there anything that you have in back your mind or anything you want to share. 17:18.72 Dan Costello Yeah I mean I think you know we've made plenty of mistakes I mean some of it is. It's you know the the world's changing and how people are using restaurants is changing. So I think you have to be in tune with that like I'm not We're not that interested in open up the 250 see pizzeria anymore like we did back in the 80 s and 90 s right. Have to pay attention to that and sometimes you're a little slow to to identify that trend I mean even though it's been coming for a long time like we're recognizing now for us to grow our restaurants. Um, you know we have to do it differently than what we than where we came from I think you know overall I've always been confused. When I talk to people that are in there the the restaurants side of the business particular and they tell me they're going to a new market and they're gonna open up 50 stores and I'm like that's great, but like like in 2 years or 3 years and like but how do you know? they're gonna work like you know for us, we probably take a much. This might be part of our company culture and history I mean look we've been in business since you know the 1947 started making pizzas and then actually the bar business goes back to 1927 so I just will probably take more of a cautious approach like open up, you know 1 to 3 stores and how they work. 18:19.56 vigorbranding I purpose. 18:32.64 Dan Costello Yeah, how how you doing I Just I've always been fascinated people open up. But again, it's a it's the it's probably most of these are franchise systems are looking old. They have different. They have different desired results than we do and different desired outcomes right? So you know our desired results is when we go to a new market is. 18:38.35 vigorbranding Yeah, yeah. 18:50.88 Dan Costello Is this restaurant going to synergistically support and facilitate growing our frozen Cpg brand and if it doesn't do we need to do it. You know so we have those type of conversations all time because you know the frozen the frozen brand's growing. 18:59.67 vigorbranding Um, right. 19:08.21 Dan Costello And the restaurants we've been a little bit more stable in the last couple of years just trying to get through this pandemic and get through hiring but we're looking at some opportunities where we think we can go to other marketplaces outside of Chicago and do the same thing we did in Chicago by tying our frozen business in our restaurants together. 19:24.87 vigorbranding Love it. 19:27.19 Dan Costello The the biggest kind of the biggest thing we want accomplish is build I Like how you said it earlier a few minutes ago that you know Brand is a promise right? and so that's what we want to do we want to make sure that our brand is building trust with our consumers right? It's a promise to them. So for both the restaurant and the cpg side. So I Think. You know with expansion too like what are you gonna do differently what?? What's the value proposition for people and what value are you going to serve for them and we want to just be in that Position. We're one one of the only pizza brands that we can help you whether you want to come out or you want to stay home or can be there for you right. 19:59.88 vigorbranding And you nailed it to I obviously your goal is not to slap a sign up in every town in America and just ah pump stuff out. It's not a franchise. It's not ah, it's not you know these are company-owned stores for lack of a better word and. 20:03.60 Dan Costello Somebody else doing that. 20:17.95 vigorbranding And I Also think it's really really smart How you look them out as as Marketing. Ah how how they play off each other for the frozen side I think that's ah, a really smart way to go about it. I Love that concept. It just makes to me. It makes all the sense in the world. Um, so okay, I'm going to ask you some a couple questions here and hopefully these these answers don't get you in any trouble. So. There's very very difficult high level pizza questions. Okay pineapple and pizza. Yes, or no all right. 20:36.19 Dan Costello 5 20:43.55 Dan Costello Now Warm pineapple This is gross I'm sorry yeah. 20:49.49 vigorbranding Ah, ah feels feels a little California doesn't it all right dipping pizza and ranch dressing. Yes or no I love it. That's right thoughts on white pizza. Okay. 20:55.21 Dan Costello Now is the cross isn't any good. Yeah, yeah. 21:07.39 vigorbranding Deep dish pizza is that still pizza tough one. 21:13.12 Dan Costello Yeah, sure I think so I'm from Chicago deep dish pizza's pizza. Yeah yeah, yeah, ah, 2 3 times a week 21:13.53 vigorbranding Yeah I was gonna say you could alienate some locals if that one that's a little tough and how often do you eat pizza. Nice and and show he's on pizza you know is that something? Yes, yeah. 21:28.50 Dan Costello Not for me, It's not for me. Yeah, not a lot of people in our market. Do it? Um, but yeah, we we have a little bit of it. But this not much I don't see a lot of it in our stores. 21:39.80 vigorbranding Yeah I think I was like ah more of a big East Coast thing and I felt like it was ah you know, maybe a whole generation ago I remember doing it I remember hearing about it I actually ordered one one time and I love pisa it like 1 of my favorite things in the world was open a box of fresh fresh pie and I did it 1 time and with anov I thought this week exciting. Want to try this. Was god forsaken and I actually like ancho he so I was like no way ever again. Never again. So. 22:00.35 Dan Costello Yeah I just I don't see it a lot I'm not seen it I'm not seeing it come up at that much I mean even when I was you know working in the restaurants every single day small percentage. Yeah. 22:13.43 vigorbranding That's funny all right? So my very last question I'm gonna actually take pizzes off the board here I don't think he should be allowed to say that or answered with that answer. But last question if you had 1 final meal. What would you eat where and why. 22:29.14 Dan Costello Oh man, what would I eat where and why? um, she's I've had that's probably a question I think if you ask me I it probably changes based on my time of year my mood and whatnot. But I think at the end of the day. Unk go with a steak right? You know I'm gonna go with the classic of you know, great steak and steak and fries right? not working I have that I'm not a hundred percent sure we got a lot of choices in Chicago. Um. 22:47.22 vigorbranding This is. 22:54.12 vigorbranding Nice there you go. 23:02.20 vigorbranding Open. 23:02.74 Dan Costello Gibson's comes to mind is one of those a place that just never disappoints. There's this place ah down the city called the vets beef just fantastic. Great owner operator there. So I think those would be a couple things that pop in my head about where I might want to spend a last meal soly I don't have to do that anytime soon. 23:20.49 vigorbranding I Hope not I hope not any last things anything else you want to say anything you want to leave us with. 23:21.36 Dan Costello Night map. Yeah. 23:29.60 Dan Costello Ah, well one and this is fun then really appreciate you having me on it. This is I think for anybody listen this first time ever been on podcast. Hopefully I did. Okay so yeah. 23:35.51 vigorbranding He did. It was fantastic I thought it was great and I I Love you know you one of my favorite people and I always enjoy talking to you So it's a layup right? It's just easy. 23:43.49 Dan Costello Yeah, this was a lot of fun. But yeah I to anybody listen keep going out to eat right? Restaurants and grory stores need you. So yeah, we'd love to keep love to keep serving it. You got Mike. 23:51.48 vigorbranding It's right, very cool. Fantastic Dan. Thank you so much. It was a pleasure.

Spegillinn 30. ágúst 2023. Umsjón: Anna Kristín Jónsdóttir. Tæknimaður: Kormákur Marðarson. Stjórn útsendingar: Júlía Margrét Ingimarsdóttir Óvenju mikið er af laxi við Ósá í Patreksfirði þar sem göt fundust á eldiskví í síðustu viku. Hvorki er þó hægt að fullyrða hve margir fiskar sluppu né hvort fiskar sem veiðst hafa í ám á norðvesturhorninu eru úr kvínni. Lögreglunni bárust tilkynningar um 79 nauðganir fyrstu sex mánuði ársins. Börn voru næstum helmingur þolenda kynferðisbrota á tímabilinu. Stærstur hluti þeirra sem leita meðferðar við óæskilegum kynferðislegum hugsunum og hegðun í kringum börn, eru karlmenn á aldrinum 18-60 ára, segir Jóhanna Dagbjartsdóttir sálfræðingur. Karitas M. Bjarkadóttir talaði við hana. Stærð og umgjörð bankakerfisins er ástæða þess að vaxtamunur er meiri á Íslandi en annars staðar á Norðurlöndunum, að mati Benedikts Gíslasonar formanns stjórnar Félags fjármálafyrirtækja. Hann segir að metarður bankanna skili sér til neytenda. Pétur Magnússon tók saman. Rekja má tvö hundruð og þrettán andlát í fyrra til covid-19, samkvæmt ársskýrslu sóttvarnalæknis. Alls smituðust hundrað sjötíu og níu þúsund af kórónuveirunni í fyrra. Ekki hafa fleiri smitast af lekanda á einu ári í meira en þrjátíu ár. Valgerður Greta G. Gröndal sagði frá. Íslenska óperan hefur sótt um einkaleyfi á vörumerkinu Íslenska þjóðaróperan á sama tíma og verið er að undirbúa stofnun þjóðaróperu í menningar- og viðskiptaráðuneytinu. Steinunn Birna Ragnarsdóttir óperustjóri segir þetta ekki gert til að trufla það starf. Ásta Hlín Magnúsdóttir tók saman. ------------ Aðeins eitt af hverjum þremur skólabörnum í Úkraínu fær fulla kennslu í vetur. Meira en hálf milljón barna á flótta er ekki skráð í skóla. Ásgeir Tómasson sagði frá og heyrist í Reginu de Dominics, svæðisstjóra barnahjálpar Sameinuðu þjóðanna, UNICEF, Margir hafa reynt við tungllendingar undanfarin misseri: Japanir, Ísraelar, Rússar og í síðustu viku lentu Indverjar ómönnuðu könnunarfari á suðurpóli tunglsins. Þar hefur enginn lent áður. Ragnhildur Thorlacius sagði frá kapphlaupinu til tungslins, heyrist í John. F. Kennedy. Núgildandi byggingarreglugerð var sett fyrir ellefu árum. Hún er um 150 síður og hefur verið breytt árlega. Ingveldur Sæmundsdóttir leiðir stýrihóp sem settur var á fót í vor og vinnur að heildarendurskoðun og einföldun á byggingarreglugerðinni. Anna Kristín Jónsdóttir ræddi við Ingveldi.

Spegillinn 30. ágúst 2023. Umsjón: Anna Kristín Jónsdóttir. Tæknimaður: Kormákur Marðarson. Stjórn útsendingar: Júlía Margrét Ingimarsdóttir Óvenju mikið er af laxi við Ósá í Patreksfirði þar sem göt fundust á eldiskví í síðustu viku. Hvorki er þó hægt að fullyrða hve margir fiskar sluppu né hvort fiskar sem veiðst hafa í ám á norðvesturhorninu eru úr kvínni. Lögreglunni bárust tilkynningar um 79 nauðganir fyrstu sex mánuði ársins. Börn voru næstum helmingur þolenda kynferðisbrota á tímabilinu. Stærstur hluti þeirra sem leita meðferðar við óæskilegum kynferðislegum hugsunum og hegðun í kringum börn, eru karlmenn á aldrinum 18-60 ára, segir Jóhanna Dagbjartsdóttir sálfræðingur. Karitas M. Bjarkadóttir talaði við hana. Stærð og umgjörð bankakerfisins er ástæða þess að vaxtamunur er meiri á Íslandi en annars staðar á Norðurlöndunum, að mati Benedikts Gíslasonar formanns stjórnar Félags fjármálafyrirtækja. Hann segir að metarður bankanna skili sér til neytenda. Pétur Magnússon tók saman. Rekja má tvö hundruð og þrettán andlát í fyrra til covid-19, samkvæmt ársskýrslu sóttvarnalæknis. Alls smituðust hundrað sjötíu og níu þúsund af kórónuveirunni í fyrra. Ekki hafa fleiri smitast af lekanda á einu ári í meira en þrjátíu ár. Valgerður Greta G. Gröndal sagði frá. Íslenska óperan hefur sótt um einkaleyfi á vörumerkinu Íslenska þjóðaróperan á sama tíma og verið er að undirbúa stofnun þjóðaróperu í menningar- og viðskiptaráðuneytinu. Steinunn Birna Ragnarsdóttir óperustjóri segir þetta ekki gert til að trufla það starf. Ásta Hlín Magnúsdóttir tók saman. ------------ Aðeins eitt af hverjum þremur skólabörnum í Úkraínu fær fulla kennslu í vetur. Meira en hálf milljón barna á flótta er ekki skráð í skóla. Ásgeir Tómasson sagði frá og heyrist í Reginu de Dominics, svæðisstjóra barnahjálpar Sameinuðu þjóðanna, UNICEF, Margir hafa reynt við tungllendingar undanfarin misseri: Japanir, Ísraelar, Rússar og í síðustu viku lentu Indverjar ómönnuðu könnunarfari á suðurpóli tunglsins. Þar hefur enginn lent áður. Ragnhildur Thorlacius sagði frá kapphlaupinu til tungslins, heyrist í John. F. Kennedy. Núgildandi byggingarreglugerð var sett fyrir ellefu árum. Hún er um 150 síður og hefur verið breytt árlega. Ingveldur Sæmundsdóttir leiðir stýrihóp sem settur var á fót í vor og vinnur að heildarendurskoðun og einföldun á byggingarreglugerðinni. Anna Kristín Jónsdóttir ræddi við Ingveldi.

Full Text of ReadingsTuesday of the Fourth Week of Advent Lectionary: 196The Saint of the day is Saint Dominic of SilosSaint Dominic of Silos' Story It's not the founder of the Dominicans we honor today, but there's a poignant story that connects both Dominics. Our saint today, Dominic of Silos, was born in Spain around the year 1000 into a peasant family. As a young boy he spent time in the fields, where he welcomed the solitude. He became a Benedictine priest and served in numerous leadership positions. Following a dispute with the king over property, Dominic and two other monks were exiled. They established a new monastery in what at first seemed an unpromising location. Under Dominic's leadership, however, it became one of the most famous houses in Spain. Many healings were reported there. About 100 years after Dominic's death, a young woman who experienced difficult pregnancies made a pilgrimage to his tomb. There Dominic of Silos appeared to her and assured her that she would bear another son. The woman was Joan of Aza, and the son she bore grew up to be the “other” Dominic—Dominic Guzman, the one who founded the Dominicans. For hundreds of years thereafter, the staff used by Saint Dominic of Silos was brought to the royal palace whenever a queen of Spain was in labor. That practice ended in 1931. Reflection Saint Dominic of Silos' connection with the Saint Dominic who founded the Dominican Order brings to mind the film Six Degrees of Separation: We are all connected it seems. God's providential care can bring people together in mysterious ways, but it all points to his love for each of us. Saint of the Day, Copyright Franciscan Media

St Dominic's manager Thomas Gilleran gives his reaction to Saturday's 1-12 to 0-5 victory over Leitrim champoins Aughnasheelin in their Connacht intermediate club football semi-final in Carrick-on-Shannon.

It's Clash of Schools time! Today we have Ashbury College vs St. Dominics's Catholic School for girls.See omnystudio.com/listener for privacy information.

Joe Fresta joins to help promote The Hill Restaurant, Dominics

Full Text of ReadingsMonday of the Fourth Week of Advent Lectionary: 196All podcast readings are produced by the USCCB and are from the Catholic Lectionary, based on the New American Bible and approved for use in the United States _______________________________________The Saint of the day is Saint Dominic of SilosIt's not the founder of the Dominicans we honor today, but there's a poignant story that connects both Dominics. Our saint today, Dominic of Silos, was born in Spain around the year 1000 into a peasant family. As a young boy he spent time in the fields, where he welcomed the solitude. He became a Benedictine priest and served in numerous leadership positions. Following a dispute with the king over property, Dominic and two other monks were exiled. They established a new monastery in what at first seemed an unpromising location. Under Dominic's leadership, however, it became one of the most famous houses in Spain. Many healings were reported there. About 100 years after Dominic's death, a young woman who experienced difficult pregnancies made a pilgrimage to his tomb. There Dominic of Silos appeared to her and assured her that she would bear another son. The woman was Joan of Aza, and the son she bore grew up to be the “other” Dominic—Dominic Guzman, the one who founded the Dominicans. For hundreds of years thereafter, the staff used by Saint Dominic of Silos was brought to the royal palace whenever a queen of Spain was in labor. That practice ended in 1931. Reflection Saint Dominic of Silos' connection with the Saint Dominic who founded the Dominican Order brings to mind the film Six Degrees of Separation: We are all connected it seems. God's providential care can bring people together in mysterious ways, but it all points to his love for each of us. Saint of the DayCopyright Franciscan Media

Alles muss weg: Dominics angestaute Urlaubskilos, Sutis steinzeitliche Whatsapp-Gruppen... aber so leicht ist es gar nicht, sich von dem alten Zeug zu trennen. Und manchmal liegen auf dem Meeresboden ein paar Schätze verbogen, die zu bergen es sich lohnt! ;-)

In this incredibly powerful episode, Matt Hall sits down to talk with Social Chain co-founder Dominic McGregor.  Alongside his business partner Steven Bartlett Social Chain was founded after the pair dropped out of Uni in their early 20's.   Just a few years later that same company was listed on the stock exchange with an evaluation of roughly $200 Million!!   Since leaving Social Chain, Dominic has been hired by the Government's Cabinet Office to reach younger audiences and groups such as owners of small businesses.   In this episode Dominics discusses his whole journey and how we can all learn from his incredible success. He also shares very openly his battles with alcoholism that led to becoming 5 years sober.  / / / Don't forget to become a Rich In Success Member and receive over 40 training videos, a live monthly coaching call with Matt and exclusive bonus content and interviews, click here now: https://richinsuccess.thinkific.com/courses/rich-in-success Please subscribe, download, rate and review our Podcast: iTunes - http://bit.ly/richinsuccess You can follow Rich In Success at: https://www.facebook.com/richinsuccess https://twitter.com/richinsuccess https://www.instagram.com/richinsuccess/ You can follow Matt Hall at: https://www.instagram.com/matthallofficial/ https://twitter.com/MatthewLHall  You can follow todays guest here: https://www.instagram.com/dpjmcgregor/ Also visit his website here:  http://dommcgregor.com Rich In Success is a podcast hosted by lead action taking mindset, business and personal development coach Matt Hall. Matt is also a successful entrepreneur and World Record Holder.  This show bring motivation, inspiration and education on how to live a happier, more fulfilled and more successful life. Are you ready to learn, grow and take your quality of life to the next level? Tune in each week as the journey of growth continues. 

This week we bring you two Dominics, Thiem and Koepfer, Doubles star Marcus Daniell teaches us about Effective Altruism, recent giant-killing Spaniard Pablo Andujar talks about making multiple comebacks from injury, but we start with a re-edited version of an interview with Roger Federer that was initially recorded in Doha.

This week we bring you two Dominics, Thiem and Koepfer, Doubles star Marcus Daniell teaches us about Effective Altruism, recent giant-killing Spaniard Pablo Andujar talks about making multiple comebacks from injury, but we start with a re-edited version of an interview with Roger Federer that was initially recorded in Doha.

Moin, Moin, was geht?! Alles klar bei dir? Wie spät? Zeit für den letzten Spieltag! Und das Abstiegsgespenst spukt schlimmer den je in Köln, Bremen und Bielefeld, die sich alle noch direkt verabschieden können aus der Bundesliga. Trotz dieser prekären Situation für einen Werder Fan, wie Melvin einer ist, geht es überraschend beschwingt in die neue Folge. Vielleicht auch aus purer Angst, die durch das schmissige Intro mit Unterstützung von Fettes Brot kaschiert werden soll. Vielleicht aber auch, weil wir eine längere Pause hatten und uns einfach darüber freuen, ein weiteres Mal mit haltlosen Thesen und Einschätzungen um uns zu werfen. Dabei sprechen wir nicht nur über den Abstiegskampf und den Untergang Kohfeldts in Augsburg, sondern auch über die fantastischen Turnarounds von Mainz und Dortmund unter der Regie von Bo Svensson und Edin Terzić sowie Dominics nicht vorhandene Motivations-Qualitäten als professioneller Berufs-Pessimist. Abschließend darf eine Einordnung des vorläufigen Kaders von Jogi natürlich nicht fehlen, bei der sich Dominic hochzufrieden zeigt und Melvin lediglich kleine Änderungen hätte.

"CAPTAIN BILLY’S MAGIC 8 BALL" - A New Series Created By William Mesnik, The Mind Behind “Mesmerized”- EPISODE # 10 - "VAN THE MAN" - FEATURING THE ALBUM "SAINT DOMINICS PREVIEW" By VAN MORRISON IN HIGH DEFINITION WITH NARRATIVE.

Dominic Davila (U.S. Marine Corps. Ret.) On November 27, 2006, Dominic joined the Marine Corps and went through boot camp. After graduation, Dominic went to School of Infantry West (SOI West), where he became an 0331. Upon graduating, SOI West Dominic was sent to Camp Lejeune, NC, and assigned to 2/8 Echo and Weapons Co. On October 31, 2007, Dominic deployed to Ramadi, Iraq, where he was a gunner in an MRAP. After a 7 month tour, he returned stateside. A year later, on May 15, 2009, he was deployed to Helmand, Province Afghanistan, for OP Khanjar. A few months into his deployment, on July 23, 2009, Dominics life changed. “We were rolling down the road when our Humvee ran over a 100lb IED. The blast killed the driver, Lcpl. Jeremy Lasher instantly, and our vehicle commander died later from sustained injuries; his name was Cpl. Nick Xiarhos. Our Corpsman HM2 Trevor Parr and myself were ejected from the Humvee. I was sent to Walter Reed Army Medical center, where I spent the next 3 years recovering and completing my Med Board.”-Dominic Davila

Christina Esposito is determined to leave the game of lacrosse better than she found it.There are so many different ways to improve the game; better educating our coaches, opening up our athletes to positive mental health practices, improving the youth game, and growing the womens game through exposure.Christina is trying to do all of these things. A former college athlete at Northwestern, she knows better than most the physical pain and the mental resolve that todays college athletes need to not only survive, but to thrive. Mental and physical health are at the forefront of the message she's trying to deliver.https://www.youtube.com/watch?v=zNrwqebqRCkOne way that she will be delivering her message is through a monthly podcast show on the Lacrosse All Stars podcast network. She spoke with Nick on the Going Offsides podcast this week about her plans for the new show.In addition to adding Podcast Host to her resume, Espo is also the chief women's lacrosse brand ambassador for True Sports, a high school coach at St.Dominics, and a club coach for the Long Island Jesters. Oh yea, when she finds the time she also plays professional lacrosse!Last WeekJD Harkey is the head coach of the MCLA’s University of South Carolina squad. This week, we had a chance to speak with him about the MCLA, playing at UMBC, and much more.https://open.spotify.com/episode/3NOLcj43T3Z1HvPUbxUPeM?si=vI_S-06qS4axkBzNiFQYuwJD Harkey is (kind of) fresh off a national championship season with the Gamecocks. Earning supremacy in 2019 means they are still technically the reigning national champions, even though he doesn’t like to think of it that way. A UMBC grad who played under legendary coach Don Zimmerman, Harkey knows what it takes to build and maintain a high-caliber program, and I have no doubt USC will do the same. See acast.com/privacy for privacy and opt-out information.

Wieso George Nussbaumer nie Elton John massiert hat, warum Suti der einzige Mensch ist, der Rainhard Fendrichs englisches Album kennt und: Dominics erstes Mal mit Thomas "Tomina Turbo" Brezina! Wir freuen uns wie die Kakteen über eure Nominierungen unter https://bit.ly/2YtkXbp

Dr. Paul Seago(Gynecologic Oncology & Chief of Staff at St. Dominics) stops by to discuss the state of hospitals and the Vaccine rollout, Former U.S. Atty Mike Hurts checks in to discuss his future, and Mississippi Outdoors Radio takes over the JT Show every Monday in the 12 o'clock hour to bring you the latest news and information regarding your Mississippi Outdoors.

Get delicious prepared meals with FREE home delivery by going to Nutrisystem.com/UsWeekly and get 50% off.

Dominics japanische Essenserfahrung hört sich sensationell an. Vielleicht sogar dekadent, je nachdem wie man es sehen will. Dirk erzählt im Gegenzug über seine Shining-hafte Erfahrung im Hotel, samt Curry-Wurst. Da das fast wie Gejammer rüberkommt und nicht unsere interessanteste Story der Woche, halten wir uns damit nur kurz auf. Wir lassen die tolle SciFi Serie „Expanse“ Revue passieren und sind nicht nur über die Debatte von Trump und Biden entsetzt. Noch schockierender ist, was derzeit um Kyle Rittenhouse von dessen Anwälten veranstaltet wird. Schlussendlich sind die Themen ein Teil unseres Weges zum Kern dieser Episode. Mit „Vacilando“ - der Vokabel der Woche - kommen wir zu eben diesem. Konfuzius sagte dazu „Der Weg ist das Ziel“, aber was hat es denn damit wirklich auf sich? Und, meinen die Spanier das Gleiche wie Konfuzius? Fest steht, wir haben beide noch Neues dazu gelernt. Was gab es noch? Thilo Mischke, der mit seiner Dokumentation „Rechts.Deutsch.Radikal“ gerade für Furore sorgt. Und die FAZ, deren Artikel über die Bewunderung der Deutschen durch die Engländer für unser Fazit gesorgt hat: Hin oder her, Deutschland ist schwer in Ordnung. Viel Denkstoff und Themen für weitere Diskussionen! Hört rein und Abonniert uns auf: Apple Podcasts: https://podcasts.apple.com/de/podcast/ist-doch-wurscht-wie-der-podcast-heisst/id1500941965 Spotify: https://open.spotify.com/show/2jORFqugpKOkmyL8EnZK6r?si=vQ_hvXKwQbehIdiwez03Dw Youtube: https://www.youtube.com/playlist?list=PLHug0m47v3pz67oMLWUu7aqkIGb5DCAmV https://youtu.be/969E4xjJEak Instagram: https://www.instagram.com/istdochwurschtpodcast/channel/ #istdochwurschtwiederpodcastheisst #produktivität #biohacking #biohack #corona #coronavirus #biotech #mainz #chicago #filme #serien #bücher #podcastlife #podcasting #podcaster #applepodcasts #podcastmovement #podcastjunkie #aufwärts #vacilando #derwegistdasziel #theexpanse

REACTION: ROSCOMMON & CLARE SENIOR CAMOGIE FINALS! Our guests are (Liam Gordon, Niamh Conway, Niamh Farrell - Athleague), (Clare Hehir, Eugene Foudy, Andrea O'Keeffe - Inagh/Kilnamona) & Brid McNamara #SportsDaz Roscommon camogie (2:02) Clare camogie (12:32) There was seven county final this weekend and we'll have details from across the country as well as the midweek fixtures. Our focus on this show is on the Roscommon & Clare senior camogie finals. Darren Kelly was in Ballyforan on Saturday to watch Athleague win a 1st Roscommon crown in three years thanks to a 1-7 to 0-8 win over ST. Dominics and we'll hear from manager Liam Gordon, captain Niamh Conway and player of the match Niamh Farrell. And Clare also celebrated their big day as Inagh/Kilnamona regained the title they lost year as they beat Newmarket-on-Fergus 2-17 to 1-7. Brid McNamara was in Fr. McNamara Park and go the thoughts of captain Clare Hehir, manager Eugene Foudy & player of the match Andrea O'Keeffe. **'The Third Half' broadcasts every Tuesday on sportsdaz.ie **'The Fair Green' this week features Offaly camogie star Michaela Morkan **Theme Song - Barkbot 2000 (c) josephmcdade.com/music #SportsDaz

PREVIEW: ROSCOMMON SENIOR CAMOGIE FINAL! Our guests are Susan Spillane (St. Dominics) & Niamh Conway (Athleague) Susan Spillane (2:10) Niamh Conway (16:24) It's the Roscommon senior camogie final preview as St. Dominics go in search of back-to-back titles against Athleague who haven't tasted county success since 2017. We'll be joined by the respective captains Susan Spillane & Niamh Conway to look ahead to the Big Match! There's eight county senior finals this week and we'll have all the details, plus the weekend fixtures and much more here on 'The Curtain Raiser.' **'The Curtain Raiser' broadcasts every Thursday & Friday on sportsdaz.ie **Don't forget to check out our Clare senior camogie final preview **The Fair Green returns next Monday - Offaly camogie star Michaela Morkan **Theme Song - 'On The Verge' (c) josephmcdade.com/music #SportsDaz

Rev. Gaylon McDowell is the Senior Assistant Minister and Executive Minister at the Christ Universal Temple ("CUT") (http://cutemple.org/). There are several ministers on the staff, but Gaylon is the right arm of the Senior Minister, Rev. Derrick B. Wells. Gaylon handles whatever needs to be done when Rev. Wells is not available, and runs the staff and ministries, such as Men Expressing Christ and the Ambassadors of Love (among many other ministries). Rev. McDowell is also the Director of the Johnnie Coleman Institute, the educational department of CUT.Gaylon is the host of "Truth Transforms", on Unity Online Radio (https://www.unityonlineradio.org/), a position he has held for 8 1/2 years. He started out as a guest on Rev. Jamie Sanders show (unityofpensacola.org/jamie-sanders). When Denise Blake (who was the Network Manager of Unity Online Radio at the time) heard him, she thought he would be a good host. Gaylon presented his concepts and had a show days after he was a guest. He is grateful that he has the opportunity to share the New Thought message. Gaylon teaches New Thought books chapter by chapter. Because some people don't have access to the pure teachings, countries around the world send contributions to CUT in gratitude for how he changed people's lives.Gaylon came into to this teaching listening to Les Brown when he mother had it on while cooking. He later heard Dennis Kimbro and Rev. Johnnie Colemon (http://thepmshow.tv/channel/spirtual-development/the-first-lady-of-new-thought-metaphysics-the-reverend-doctor-johnnie-colemon/). Once he heard Johnnie, he started going to the church. He was thirsty to understand the teachings. Gaylon had a life-threatening bout with asthma at the age of 20 and while the doctor insisted on inhalers and medicine, Gaylon was determined to be sure the healing teachings work. He threw away the medicine and told his mother that he was going to prove these teachings or be out of here. His mother transitioned in 2010, but he often wonders now how she felt when he said that. Gaylon would be disturbed if his now adult daughter said such a thing to him!Gaylon admittedly had a chip on his shoulder as a young adult who was teaching and preaching before he had even gone to ministerial school. He found himself on the preaching roster while he was customer service manager at Dominics, managing 80 or so people. While thousands attended CUT, he was the age of most of the people's children and grandchildren and he wanted to be taken seriously. He refused to allow anyone to disrespect his knowledge base. And to quote him, "No one is ever going to outprepare him". He was one of the young lions (together with Derrick Wells and Roderick Norton). The young men were speaking at major venues like the Panorama of Truth (panoramaoftruth.org) while they were in their mid 20's. He now knows that he can be excellent without the edge and is more relaxed because he is respected for his ministry.Revs. Celeste and Gaylon discuss Rev. Johnnie Mae Colemon, the lady with the big purse, her dream series, her prosperity principles and her influence on him. They also discuss Universal Foundation for Better Living (https://ufbl.org/), which Johnnie founded in 1974. UFBL is in the United States, Canada, several Carribean countries and in South America.Rev. McDowell also shares some of the principles of New Thought, his new book, "Truth Transforms", his seat on the UFBL Board for nine years and his perspective on martial arts. Gaylon loves the discipline of the martial arts where you understand your being in order to execute the technique. Gaylon is on "Truth Transforms" on Wednesdays from 10 am to 11 am Central. Find him also by visiting the CUT website and Facebook page. He teaches on Facebook Wednesdays and Fridays at noon Central Time.Support the show (http://paypal.me/rev107)

Kritiker und Fans in aller Welt sind gleichermaßen begeistert. Ein episches Epos von epischer Länge: Die Bregenzerwaldklinik - jetzt endlich in voller Pracht!

Wo liegt die Wiege des niederrheinischen Futsal? Diese Frage hat euch schon immer beschäftigt? Dominic erzählt uns, in welchem Verein er zum Futsal kam und wie er über die fußballerischen Top-Adressen im Kreis Borken, VfL Rhede und 1.FC Bocholt, zur kommenden Saison bei Fortuna Düsseldorf Futsal landete. Was sind Dominics persönlichen Ziele, warum spielt er nur noch Futsal, wie ist es um seine Gesundheit bestellt und wie finalisiert der sportliche Leiter der Fortuna, Lucas Stavenhagen, Transfers.  Das alles und noch ein bisschen mehr in der 6. Episode von Auszeit.

Wo liegt die Wiege des niederrheinischen Futsal? Diese Frage hat euch schon immer beschäftigt? Dominic erzählt uns, in welchem Verein er zum Futsal kam und wie er über die fußballerischen Top-Adressen im Kreis Borken, VfL Rhede und 1.FC Bocholt, zur kommenden Saison bei Fortuna Düsseldorf Futsal landete. Was sind Dominics persönlichen Ziele, warum spielt er nur noch Futsal, wie ist es um seine Gesundheit bestellt und wie finalisiert der sportliche Leiter der Fortuna, Lucas Stavenhagen, Transfers.  Das alles und noch ein bisschen mehr in der 6. Episode von Auszeit....

Wo liegt die Wiege des niederrheinischen Futsal? Diese Frage hat euch schon immer beschäftigt? Dominic erzählt uns, in welchem Verein er zum Futsal kam und wie er über die fußballerischen Top-Adressen im Kreis Borken, VfL Rhede und 1.FC Bocholt, zur kommenden Saison bei Fortuna Düsseldorf Futsal landete. Was sind Dominics persönlichen Ziele, warum spielt er nur noch Futsal, wie ist es um seine Gesundheit bestellt und wie finalisiert der sportliche Leiter der Fortuna, Lucas Stavenhagen, Transfers.  Das alles und noch ein bisschen mehr in der 6. Episode von Auszeit....

This week we head down to the dessert to visit Dominic Garcia at Arizona State University! Dom talks about what it's like playing hockey in the dessert and what his experience has been like playing for a new program. Dom will serve in his third season as assistant captain for the Sun Devils, in what also will be his senior season. The boys talk about Dominics come up, the Sun Devils upcoming season, and more on this weeks episode of Pucks in Deep. #DOM4HOBEY

In this episode of 'Teach me something in 2 minutes' Dominic Cummins share 'How to sell, even in a difficult time" Now I know that for many businesses right now the world is full of uncertainty, which is why Dominic shares some absolutely fantastic advice. If you've spent any period of time on social media you may also have seen mixed responses from people. With some viewing it as business as usual, and others being pretty outraged at those still trying to sell their services. What is Dominics take on this situation? Check out the video to find out ---------------------- Also if you're new here new episodes are released every Tuesday and Thursday, so make sure you hit the follow button so you don't miss out. And you can check out past episodes on all major podcasts. Want to be a featured guest? Post your show idea down below and I'll get in touch

I'm pleased today to have Dr. Dominic Horsman from the University of Grenoble with me today to chat about his evolution from the study of quantum foundations to practical, large-scale quantum computing. Check out Dominics homepage https://quantum.univ-grenoble-alpes.fr/fostering-the-ecosystem/our-chairs-of-excellence/quantum-computing/horsman-dominic-734445.htm Follow him on twitter at http://www.twitter.com/qudit. and check out Craig Gidney's blog post that was mentioned. http://algassert.com/post/1806 Follow meQuanics on twitter http://www.twitter.com/mequanics and Subscribe to us on iTunes https://itunes.apple.com/au/podcast/meet-the-mequanics-quantum-computing-discussions/id1099431495?mt=2

I detta andra program av Radio Medvetna val pratar vi med Dominic Bosman Venter om medvetna val i politik. Varför ser politiken ut som den gör? Politik handlar egentligen om allt vi värderar, tänker och gör. Det vill säga våra aktiva val manifesterade i ett ramverk – oavsett om valen är medvetna eller omedvetna. Hur kan vi då välja ramverk? Vilka följder skulle det i så fall få? Hur skulle världen se ut utan politik? Finns det plats för medvetna val i politik? Konst, vetenskap, och medvetande är det som totalt uppfyller Dominic. Han drivs av att utvidga sitt personliga universum, skapa nya kopplingar och få förståelse för komplexiteten. Dominic vill få djupare och enklare insikter och är driven av att kunna uttrycka det. Bindväven handlar för Dominic om skönhet – i relationer, i ljud, i bild. Det som påverkat Dominic mest är insikten att man inte alltid är medveten kring det perspektiv som man har. Först när den medvetenheten finns kan vi prata om insikter, medvetande, varande och medvetna val. Dominic menar att ju mer varse och medvetna vi är desto mer blir vi befriade av våra begränsningar och kan välja vår story. Dominics story är att förlåtelse är den mest ultimata pay-it-forward som finns, en handling för framtiden. Psykologiska ekosystem är Dominics kärnkompetens. Det handlar om att kartlägga och belysa psykologiska ekosystem som levande och dynamiska upplevelser. Dominic tycker om att facilitera processer som möjliggör medvetenhet. Dominic har läst mycket humaniora. Han är terapeut, kulturaktivist och lite av en galen professor. För Dominic handlar vardagen först o främst i att försöka hålla sig varse om sitt individuella livsspråk, synkroniciteter, och hur hans drömvärld reflekteras i hans vakna timmar. Dominic tänker också mycket kring hur han berör och berörs. Funderingar kring ”hur djupt jag kan komma in i skönheten”, ”hur nära jag kan komma gudomligheten?”. En dag utan lärande är för Dominic helt otänkbart – det är inte möjligt. Han är med andra ord en mycket nyfiken människa. Dominic föddes 1968 i Sydafrika. Sedan 2003 bor han i Skåne. Dominic har engagerat sig mycket i samhället på olika nivåer. Han är före detta styrelseordförande (partiledare) i Enhet, ett politiskt parti med uttalade tankar kring kopplingen människa och natur. Han är ordförande för Landsskattsföreningen Rethos, en förening för geoklassisk ekonomi. Under Euro-kampanjen var Dominic mycket engagerad som Piratpartist. Dominic är också medförfattare till boken Medvetna val där han skriver kapitlen om Politik och om Framtiden. För egen del befinner han sig just nu i en visionsprocess med en samling olika människor från hållbarhets-, innovations-, och mediavärlden. Med en del av dessa tittar han på möjligheter till större politisk påverkan.

Dominik Schmidt hat 6 Monate für ein Fintech-Startup in London gearbeitet! Heute sprechen wir über seine Arbeit dort, die Fintech-Branche im Allgemeinen und welche Chancen sich dadurch auch für Investoren und Unternehmer ergeben. Am Ende gibt es noch mal ein Fazit zu Investments über Crowdfunding und Crowdinvesting-Plattformen. Folge direkt herunterladen

Cara & Kayla are back for another round of Feud: Bette & Joan! Divas! Dominics! Desperately Seeking Susans!

Detta är det nionde intervjuavsnittet av Säkerhetspodcasten, i vilket Rikard ställer upp med en intervju från Hack In The Box Amsterdam 2014 med Dominic White (@singe) CTO på SensePost. De pratar om Dominics nya verktyg "Big Iron Recon and Pwnage" eller BIRP som kan användas för att granska stordatorapplikationer som använder TN3270 och vad man kan hitta på med det.

This week Ben and Merrick interview Michael Dominic and ask him all the hard questions. Dominics new job http://edufii.com/ Self taught vs formally educated programmers What’s wrong with the CS Education in this country, State of? ARC (Automated Resourcing Countint) in Objective-c Objectice-c blocks vs delegates source code samples at interviews Ramiro Gómez – Venn [...]

In this episode I apologize for my truancy. I also talk about the recent update's, yes, plural, and I express my views on having a second person on the podcast with me. I explain about my 'Let's Build' series and my YouTube channel Gritteh Gaming.

In episode 3 I talk extensivley about 3 of my favourite "TextureMods" for Minecraft. I also touch on my current ranking and explain about my need for "epic" music for YouTube.

In my second Podcast I talk briefly about the finished Minecraft, and I tell you about my favourite texture pack and my favourite adventure map, I also speak about rankings and my YouTube channel. Enjoy!

Es ist soweit: Gran Turismo 5 ist am Mittwoch erschienen und hat in unserem Cynamite-Test zwar gut, aber nicht überragend abgeschnitten. Warum das lang erwartete Rennspiel nicht alle Erwartungen erfüllt hat, erzählt euch unser Tester Andy Szedlak im Podcast.

Ab sofort donnerstags! Das dieswöchige Cynamite-Podcast-Menü ist aufgetischt: Als Vorspeise gibt's Neues zu L.A. Noire, als Hauptgang bieten wir euch wahlweise Call of Duty: Black Ops oder Microsofts Kinect oder und zum Dessert reichen wir Dominics Lieblingsgericht: Gran Turismo 5. Bon Appétit!