Podcasts about dunbarton

LOUNGE LIZARDS PRESENTED BY FABRICA 5 - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the lizards pair the Stoic Cigars Courage with eighteen year aged Flor de Caña rum. The guys do their first-ever full-panel-blind cigar review with a shocking result, Lizard Henrito joins the panel to reveal the details post-rating and they preview PCA 2025 in New Orleans.Plus: New PCA Releases from Dunbarton and Davidoff, Senator on Outdoor Stemware, Best Outdoor TV SetupThanks to Lizard Henrito and Matt at Summit Cigars in Akron, Ohio for making tonight's full panel blind review possible.Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

Full Text of ReadingsMonday of the Second Week in Lent Lectionary: 230The Saint of the day is Saint PatrickSaint Patrick's Story Legends about Patrick abound; but truth is best served by our seeing two solid qualities in him: He was humble and he was courageous. The determination to accept suffering and success with equal indifference guided the life of God's instrument for winning most of Ireland for Christ. Details of his life are uncertain. Current research places his dates of birth and death a little later than earlier accounts. Patrick may have been born in Dunbarton, Scotland, Cumberland, England, or in northern Wales. He called himself both a Roman and a Briton. At 16, he and a large number of his father's slaves and vassals were captured by Irish raiders and sold as slaves in Ireland. Forced to work as a shepherd, he suffered greatly from hunger and cold. After six years Patrick escaped, probably to France, and later returned to Britain at the age of 22. His captivity had meant spiritual conversion. He may have studied at Lerins, off the French coast; he spent years at Auxerre, France, and was consecrated bishop at the age of 43. His great desire was to proclaim the good news to the Irish. In a dream vision it seemed “all the children of Ireland from their mothers' wombs were stretching out their hands” to him. He understood the vision to be a call to do mission work in pagan Ireland. Despite opposition from those who felt his education had been defective, he was sent to carry out the task. He went to the west and north–where the faith had never been preached–obtained the protection of local kings, and made numerous converts. Because of the island's pagan background, Patrick was emphatic in encouraging widows to remain chaste and young women to consecrate their virginity to Christ. He ordained many priests, divided the country into dioceses, held Church councils, founded several monasteries and continually urged his people to greater holiness in Christ. He suffered much opposition from pagan druids and was criticized in both England and Ireland for the way he conducted his mission. In a relatively short time, the island had experienced deeply the Christian spirit, and was prepared to send out missionaries whose efforts were greatly responsible for Christianizing Europe. Patrick was a man of action, with little inclination toward learning. He had a rock-like belief in his vocation, in the cause he had espoused. One of the few certainly authentic writings is his Confessio, above all an act of homage to God for having called Patrick, unworthy sinner, to the apostolate. There is hope rather than irony in the fact that his burial place is said to be in County Down in Northern Ireland, long the scene of strife and violence. Reflection What distinguishes Patrick is the durability of his efforts. When one considers the state of Ireland when he began his mission work, the vast extent of his labors, and how the seeds he planted continued to grow and flourish, one can only admire the kind of man Patrick must have been. The holiness of a person is known only by the fruits of his or her work. Saint Patrick is the Patron Saint of: EngineersIrelandNigeria Enjoy this Lenten meditation on Saint Patrick! Saint of the Day, Copyright Franciscan Media

During this Happy Hour, Tony and Fingers review the Dunbarton Sobremesa Brulee Blue Unicorn. Topics this episode include: Fingers has questions about a gas station food that he wouldn't even touch. Wawa or Buc-ee's - which one is better? A popular bankrupt retail chain is set to close 500 stores. Listener questions are answered! All that and much more on the latest Happy Hour edition of Eat Drink Smoke! Follow Eat Drink Smoke on social media!X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcast The Podcast is Free! Click Below! Apple PodcastsAmazon MusicStitcher SpotifySee omnystudio.com/listener for privacy information.

The Hollow Down Cigar Lounge, Episode #33. Cigar: Dunbarton Red Meat Lovers. Topics: CFW Donations, Group Growth, Steve Saka and More! --- Support this podcast: https://podcasters.spotify.com/pod/show/thehollowdown/support

Welcome back to Master Your Ash, I'm reviewing the Dunbarton Sin Compromiso Seleccion Intrepido Cigar. Please like, subscribe and comment below so we can feature more commodities of civilization and pair your passion! *********************************** @00:30 Into: Dunbarton Sin Compromiso Seleccion Intrepido Cigar @02:00 First Third @04:00 Pairing With llegal Mezcal Reposado @07:15 Thank You For Watching *********************************** Products I Use Camera https://amzn.to/3srjN0a Humidi Meter https://amzn.to/3XtOgGA Rabbit Air Minus A3 Air Filter https://amzn.to/3du0vSe NeedOne 23L Humidor with Heating & Cooling https://amzn.to/3NFebbh Sistema Tupperdor https://amzn.to/3wzckgd Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/40dX1Yj Xikar Soft Flame Pipe/Cigar Lighter https://amzn.to/3Dh3LKT Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Turtle Ashtray https://amzn.to/3pjhtGM Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC *********************************** Like, Subscribe for future content and support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash RUMBLE: https://rumble.com/c/MasterYourAsh SPOTIFY: https://open.spotify.com/show/6BszBXKsknzHCNCURaUcWI?si=c446265e2fe04bf1 INSTAGRAM: https://instagram.com/masteryourash #dunbartoncigars #dunbartonsincompromisocigar #dunbartoncigars --- Support this podcast: https://podcasters.spotify.com/pod/show/masteryourash/support

1989 - Dunbarton, New Hampshire.  In November of 1989, 14-year-old Sonya Moore disappeared.  At first, her mother thought it was typical Sonya behavior. After all, the teenager had a habit of staying out late and skipping school. But when Sonya missed an important appointment, her mother sensed something was wrong. Despite her daughter's independence, she always knew where Sonya was. As days turned into weeks, Sonya's friends held onto the hope that she was somewhere warm, chasing her dream of becoming a model. But deep down, they knew something was wrong. Sonya wouldn't just vanish without telling someone. Then, in the spring, a badly decomposed body was discovered in Stark Pond. The girl was wearing an arrowhead necklace and a Hampton Beach shirt—just like the ones Sonya Moore was last seen wearing. If you have any information about the murder of Sonya Moore, please contact the NH Cold Case Unit at (603) 271-2663 or email coldcaseunit@dos.nh.gov. Episode sources and photos: check back later today for blog! Support the show: https://www.murdershetold.com/support Instagram: @murdershetoldpodcast TikTok: @murdershetold Facebook: /mstpodcast Website: murdershetold.com ----- Sponsors: Apostrophe Skincare: Get your first dermatology visit for only $5 at Apostrophe.com/SHETOLD and use code: SHETOLD.  HoneyLove: Get 20% off your order at honeylove.com/SHETOLD Learn more about your ad choices. Visit megaphone.fm/adchoices

The Rich Keefe Show 8/21/24 full 10581 Thu, 22 Aug 2024 02:12:49 +0000 3aLFzVpRnb4DkarkDMg7aEAUP1fMy4Y5 sports The Rich Keefe Show sports The Rich Keefe Show 8/21/24 The Rich Keefe Show airs weeknights from 6 p.m. - 10 p.m. and is hosted by New England native Rich Keefe, who was born in Worcester and raised in Dunbarton, New Hampshire. Keefe played wide receiver for Hobart College in upstate New York and began his radio career after graduation at WGAM in Nashua, NH, leading to seven years at The Sports Hub and then to WEEI in 2017. 2024 © 2023 Audacy, Inc.

By Davy Crockett Ted Corbitt, from New York City, has been called “The Father of American Ultrarunning.” Today, most ultrarunners have not even heard his name and do not understand what he did for the sport that we enjoy today. Ultrarunning has existed for more the 200 years, but with the Great Depression and World War II, it went on a long hiatus in America. Because of Corbitt's efforts, running past the marathon distance took root in the New York Ciry area, starting in the late 1950s. Not only was he a world-class runner, but he became a talented administrator, coach, and race director that made huge contributions toward innovations to the sport that we take for granted today. All ultrarunners need to take time to learn who this man was and not let the memory of him fade. He was the first person to be inducted into the American Ultrarunning Hall of Fame. Because of his significance to the sport, this will be a multi-part article/episode. Visit TedCorbitt.com to learn far more about this amazing athlete and man. Also, you can read his official biography by John Chodes: Corbitt: The Story of Ted Corbitt, Long Distance Runner. Theodore “Ted” Corbitt (1919-2007) was born in Dunbarton, Barnwell, South Carolina, to John Henry Corbitt (1894-1974) and Alma Bing (1895-2003). Dunbarton was a railroad stop town with agriculture as the main focus. His father, John, was a cotton and corn farmer and part-time preacher. Ted's Grandfather, Ezekiel Bing Corbitt's ancestors from the Corbitt and Bing lines were enslaved in South Carolina for many generations. His grandfather, Deacon Zeek Bing (1855-1938) was born into slavery, also in Barnwell County. In 1860, there were at least 17,000 slaves in the county. Most of them had ancestry from Angola, Africa. Children on the cotton plantations started to work by about the age of five and by 10-12 years old did hard adult work. When freedom came after the Civil War, the hard work as freedmen to survive in South Carolina did not go away. Ted Corbitt was the oldest child in his family. He later had two sisters, Bernice (Corbitt) Buggs (1926-2006) and Louise Estelle (Corbitt) Fairbanks (1927-2022) and a brother, Elijah Corbitt (1928-1999). As a youth, Corbitt worked hard on the family farm, which eventually grew to 160 acres. At times, he would pick more than 100 pounds of cotton in a day. He had to walk or run a total of four miles each day to get to and from his school, using the narrow, dusty roads and trails. His grandfather, Henry Corbitt (1873-) lived nearby. Grandpa Corbitt had good running and jumping abilities as a youth, and he inspired Corbitt with stories of his athletic adventures. The Bings, who were his mother's relatives, enjoyed greater financial success, and his mother's ambition encouraged him to succeed academically and attend college. In 1929, Corbitt's family relocated to Cincinnati, Ohio, when he was around nine years old, due to the challenges of farming in South Carolina. During the Great Depression, they lived in the West End, which was the center of Cincinnati's black community. The neighborhood was reminiscent of a slum, with a high concentration of inexpensive housing covering a 35-block area. It was the home to 70% of the city's black community. Times were very hard. His father worked as a pick and shovel laborer. They lived at 1027 Richmond Street, which is now a freeway (I-75). Corbitt encountered athletics after arriving in Cincinnati. In junior high, he entered a 60-yard dash and won. As he got bigger and stronger, he became faster. At Woodward High School, he joined the track team. Compared to other high schools in Cincinnati, the school on Sycamore Street had the most inadequate facilities, including the absence of a sports field. Tarzan Brown It was not until his final year of high school that he really excelled in the 880-yard run. He finished fourth in the city championship. During his high school years,

On this week's episode of the Long Ash Podcast, Nick and Chris both smoke the Mi Querida Triqui Traca while discussing their takeaways from the training session they had this past week with Dunbarton Tobacco and Trust. Listen to the full episode now!

Wir rauchen heute die Dunbarton Sobremesa Cervantes Fino und sprechen sowohl über die Zigarre als auch die spanische Tradition des Sobremesa.

So, I suppose, tonight is our big AMERICA episode. We're smoking Red Meat Lovers cigars, we're chugging beers, and we're time traveling back to sweet 1986 to talk about cute beach babes in bikinis. It doesn't get more ‘Merica than that! Or at least that's what our great nation was at some point in fairly recent history before everything got weird and everyone decided to be angry and pissed off at each other 24/7. But we here at the TNCC believe that if we hold those core values sacred (stogies, booze, bikinis) everything will eventually sort itself out and we'll all be back to normal again. Until then… JUST PARTY!!!!!   THE CIGAR – RED MEAT LOVERS RIBEYE by DUNBARTON […] The post Episode 164 – The Malibu Bikini Shop (1986), Red Meat Lovers cigar, Cold Beers appeared first on Tuesday Night Cigar Club.

The Cigar Hacks' "Cigar God Dave" fills in to produce, along with several other members of the Cigar Hacks Podcast and Yvonne Ramee from Dunbarton drops in on this crossover episode of NJBS! There is a lot of conversation as we smoke the Aladino Candela Toro and Two Friends Redwood from Cornell & Diehl. Recorded live in the 7-20-4 Lounge!

Dunbarton Tobacco and Trust's Steve Saka joins the Herf for a remote interview. We sat down with Steve to smoke the Sobremesa Brûlée Wagashi. Steve explained the concept behind this cigar and its targeted smoker. After that we got into the crazy 2023 that Dunbarton had. We dived into what it was like to have so many acclaimed cigars and all the work his team put into it. Steve also explained the origin of the “Sakasquatch” nickname and what to expect from DTT in 2024.    Patrol Gone Wild this week highlights a Canadian drug dealer with business cards, an Amish family being victim of grand theft buddy, and underwear bandit that wasn't too happy with his victim's furniture layout.   Caleb's got news again this week new release announcements from Aganorsa Leaf and Illusione! Then a new disitillery will becoming to Kentucky in summer 2024!   Cigar: DTT Wagashi Whiskey: Pikesville Whiskey   Cigars and Whiskey were both purchased by Down To Herf Podcast   A huge thank you to our show sponsors Crowned Heads Cigars and Dunbarton Tobacco and Trust! Make sure you're checking them out for all of your cigar needs!!!! https://www.crownedheads.com https://www.dunbartoncigars.com SUBSCRIBE TO OUR YOUTUBE CHANNEL AND WATCH ALL OF OUR EPISODES IN STUDIO!   Find The After Show On Patreon: patreon.com/DownToHerfPodcast   Visit our Social Media Pages for News and More!   Instagram:  https://www.instagram.com/downtoherfpodcast/     Facebook: https://www.facebook.com/downtoherfpodcast/   

We light up two new arrivals: the newly released Polpetta from Dunbarton and Six Pence from G.L. Pease, which while not new, is new to the selection at Twins Smoke Shop. Recorded live from the 7-20-4 Lounge!

Cindy Saka and Yvonne Ramee from Dunbarton Tobacco & Trust join us along with Laudisi Distribution Group's Assistant Director, Kaz Walters as we review the Red Meat Lovers Beef Stick cigar and Savinelli's Doblone d'Oro pipe tobacco! Recorded live from the 7-20-4 Lounge!

Tonight, we welcome Kaz Walters from Laudisi Ditribution Group and Yvonne Ramee from Dunbarton Tobacco & Trust as we review the Mi Querida Black PapaSaka and BriarWorks Bacon Old Fashioned pipe tobacco! Recorded live from the 7-20-4 Lounge!

When we started to compile our "Cigar Big Board" for the 2023 Premium Cigar Association (PCA) of what new products are being showcased and launched, one of the first companies to make their announcements was Dunbarton Tobacco & Trust. At that time, the company announced seven different products it would be introducing to market. What's interesting is there is quite a wide range of products - from the $7.95 mixed filler Polpettas to the new $100.00 ultra-premium Unicorns. It was no surprise that the Dunbarton booth was bustling with activity. Despite being a very busy booth, owner Steve Saka has been quite generous with his time, as he gave us a 36-minute interview at PCA. We also used this interview to present Saka with the  2022 #2 Cigar Coop Cigar of the Year for Sin Compromiso Paladin de Saka and a special award by Bear Duplisea for the "most watched Take" on El Oso Fumar in 2022. Full PCA Report: https://wp.me/p6h1n1-qm0  

When we started to compile our "Cigar Big Board" for the 2023 Premium Cigar Association (PCA) of what new products are being showcased and launched, one of the first companies to make their announcements was Dunbarton Tobacco & Trust. At that time, the company announced seven different products it would be introducing to market. What's interesting is there is quite a wide range of products - from the $7.95 mixed filler Polpettas to the new $100.00 ultra-premium Unicorns. It was no surprise that the Dunbarton booth was bustling with activity. Despite being a very busy booth, owner Steve Saka has been quite generous with his time, as he gave us a 36-minute interview at PCA. We also used this interview to present Saka with the  2022 #2 Cigar Coop Cigar of the Year for Sin Compromiso Paladin de Saka and a special award by Bear Duplisea for the "most watched Take" on El Oso Fumar in 2022. Full PCA Report: https://wp.me/p6h1n1-qm0

Wir rauchen die Dunbarton Sin Compromiso (sp. Kompromissslos) und unterhalten uns ein wenig über den neuen Film Oppenheimer und welchen Eindruck er bei uns hinterlassen hat.

Full Text of ReadingsFriday of the Third Week of Lent Lectionary: 241The Saint of the day is Saint PatrickSaint Patrick's Story Legends about Patrick abound; but truth is best served by our seeing two solid qualities in him: He was humble and he was courageous. The determination to accept suffering and success with equal indifference guided the life of God's instrument for winning most of Ireland for Christ. Details of his life are uncertain. Current research places his dates of birth and death a little later than earlier accounts. Patrick may have been born in Dunbarton, Scotland, Cumberland, England, or in northern Wales. He called himself both a Roman and a Briton. At 16, he and a large number of his father's slaves and vassals were captured by Irish raiders and sold as slaves in Ireland. Forced to work as a shepherd, he suffered greatly from hunger and cold. After six years Patrick escaped, probably to France, and later returned to Britain at the age of 22. His captivity had meant spiritual conversion. He may have studied at Lerins, off the French coast; he spent years at Auxerre, France, and was consecrated bishop at the age of 43. His great desire was to proclaim the good news to the Irish. In a dream vision it seemed “all the children of Ireland from their mothers' wombs were stretching out their hands” to him. He understood the vision to be a call to do mission work in pagan Ireland. Despite opposition from those who felt his education had been defective, he was sent to carry out the task. He went to the west and north–where the faith had never been preached–obtained the protection of local kings, and made numerous converts. Because of the island's pagan background, Patrick was emphatic in encouraging widows to remain chaste and young women to consecrate their virginity to Christ. He ordained many priests, divided the country into dioceses, held Church councils, founded several monasteries and continually urged his people to greater holiness in Christ. He suffered much opposition from pagan druids and was criticized in both England and Ireland for the way he conducted his mission. In a relatively short time, the island had experienced deeply the Christian spirit, and was prepared to send out missionaries whose efforts were greatly responsible for Christianizing Europe. Patrick was a man of action, with little inclination toward learning. He had a rock-like belief in his vocation, in the cause he had espoused. One of the few certainly authentic writings is his Confessio, above all an act of homage to God for having called Patrick, unworthy sinner, to the apostolate. There is hope rather than irony in the fact that his burial place is said to be in County Down in Northern Ireland, long the scene of strife and violence. Reflection What distinguishes Patrick is the durability of his efforts. When one considers the state of Ireland when he began his mission work, the vast extent of his labors, and how the seeds he planted continued to grow and flourish, one can only admire the kind of man Patrick must have been. The holiness of a person is known only by the fruits of his or her work. Saint Patrick is the Patron Saint of: EngineersIrelandNigeria Click here for more on Saint Patrick! Saint of the Day, Copyright Franciscan Media

Coming in at #2 is the Sin Compromiso Paladin de Saka by Dunbarton Tobacco & Trust. If you have followed Dunbarton Tobacco & Trust and the career of its owner/blender Steve Saka, you know that doing offshoot blends based on existing lines is nothing new. In the case of the Paladin de Saka, it is an extension of the Sin Compromiso line. With this blend, Saka's goal was to give Sin Compromiso a little more robustness and be smooth at the same time. In terms of what the name means, Sin Compromiso means “Without Compromise”, and it has served as a slogan for Dunbarton Tobacco & Trust. A “paladin” refers to a champion. It was a name traced back to the days of Charlemagne and refers to the members of his court. Paladin de Saka is one of the most premium offerings in the Dunbarton portfolio as it's priced at $28.75 per cigar. Production for Paladin de Saka comes from the Joya de Nicaragua factory.  Paladin de Saka is highlighted by its Mexican San Andres “Cultivo Tonto” wrapper over Hybridized Ecuadorian Habano “thin ligero” binder, and a combination of Nicaraguan and Pennsylvania Seedleaf for the filler. The Paladin de Saka uses analogous tobaccos found in the core Sin Compromiso line with the one addition being the Pennsylvania Seedleaf. The Paladin de Saka comes in a 7 x 52 box-pressed format. It features a firmer box press than the core Sin Compromiso line. According to Saka, the firmer box press was created as a result of the incorporation of the Pennsylvania Seedleaf into the Paladin de Saka blend. Saka stated the Pennsylvania Seedleaf can be on the bitter side, so the firmer box press was a way to offset the bitterness. The Paladin de Saka delivered a combination of coffee, natural tobacco, cedar, earth, dark chocolate, and pepper. The cigar delivered a medium-strength, medium-bodied smoking experience.  The tweaks and adjustments that Saka made to the original Sin Compromiso really paid off. This took the Paladin de Saka to the next level.  While this cigar carries a hefty price tag, this cigar certainly lives up to the ultra-premium experience. This is the second cigar from Dunbarton Tobacco & Trust to land on the 2022 Countdown, and the second Dunbarton Tobacco & Trust cigar to land in the top ten. Dunbarton has landed at least one cigar on the Countdown for eight consecutive years. The Paladin de Saka is the highest-placed cigar on the Countdown for the company to date. Meanwhile, Nicaragua keeps a hold on its dominance on the 2022 Countdown. Of the 29 cigars that have been unveiled, 20 have come from that Central American country. Full Report: https://wp.me/p6h1n1-osm  

Coming in at #2 is the Sin Compromiso Paladin de Saka by Dunbarton Tobacco & Trust. If you have followed Dunbarton Tobacco & Trust and the career of its owner/blender Steve Saka, you know that doing offshoot blends based on existing lines is nothing new. In the case of the Paladin de Saka, it is an extension of the Sin Compromiso line. With this blend, Saka's goal was to give Sin Compromiso a little more robustness and be smooth at the same time. In terms of what the name means, Sin Compromiso means “Without Compromise”, and it has served as a slogan for Dunbarton Tobacco & Trust. A “paladin” refers to a champion. It was a name traced back to the days of Charlemagne and refers to the members of his court. Paladin de Saka is one of the most premium offerings in the Dunbarton portfolio as it's priced at $28.75 per cigar. Production for Paladin de Saka comes from the Joya de Nicaragua factory.  Paladin de Saka is highlighted by its Mexican San Andres “Cultivo Tonto” wrapper over Hybridized Ecuadorian Habano “thin ligero” binder, and a combination of Nicaraguan and Pennsylvania Seedleaf for the filler. The Paladin de Saka uses analogous tobaccos found in the core Sin Compromiso line with the one addition being the Pennsylvania Seedleaf. The Paladin de Saka comes in a 7 x 52 box-pressed format. It features a firmer box press than the core Sin Compromiso line. According to Saka, the firmer box press was created as a result of the incorporation of the Pennsylvania Seedleaf into the Paladin de Saka blend. Saka stated the Pennsylvania Seedleaf can be on the bitter side, so the firmer box press was a way to offset the bitterness. The Paladin de Saka delivered a combination of coffee, natural tobacco, cedar, earth, dark chocolate, and pepper. The cigar delivered a medium-strength, medium-bodied smoking experience.  The tweaks and adjustments that Saka made to the original Sin Compromiso really paid off. This took the Paladin de Saka to the next level.  While this cigar carries a hefty price tag, this cigar certainly lives up to the ultra-premium experience. This is the second cigar from Dunbarton Tobacco & Trust to land on the 2022 Countdown, and the second Dunbarton Tobacco & Trust cigar to land in the top ten. Dunbarton has landed at least one cigar on the Countdown for eight consecutive years. The Paladin de Saka is the highest-placed cigar on the Countdown for the company to date. Meanwhile, Nicaragua keeps a hold on its dominance on the 2022 Countdown. Of the 29 cigars that have been unveiled, 20 have come from that Central American country. Full Report: https://wp.me/p6h1n1-osm  

We've had some epic conversations over the years with one of our favorite people in the cigar industry, Mr. Steve Saka of Dunbarton Tobacco & Trust. And tonight is certainly no different. As usual, no subject is off limits (anal beads, donkey dicks, Angela Lansbury, etc) and we feel that this chat will be equally entertaining and educational to both hardcore cigar nerds and casual listeners alike. But then again we've been wrong before… kind of like when we promised Steve that we'd only keep him for 90 minutes. Oops! Well tis the season fro heavy drinking, so pour yourself a pint of some alcoholic goodness, click the links below, and JOIN THE PARTY!     THE CIGARS Having Steve […] The post Episode 158 – Steve Saka interview, 3 Dunbarton cigars, The Firepit appeared first on Tuesday Night Cigar Club.

Returning to the scene of the Flat Earth episode, we're back in Plaistow for the Dunbarton Tobacco & Trust Event. Joined by the local Dunbarton rep Brian, we have a lot of laughs and smoke a fine Hidden Herf. The Duster makes an appearance and the Reverend explains Double-D Marie. Local Spotlight – Dunbarton Tobacco … Continue reading "Episode 264: Mainstream Matty & Pat McGroin – Local Spotlight: DT&T at Plaistow Cigar Co; Plaistow, NH"

   FAQ is: How do you stay healthy when on the road?   Today's Destination is: New Hampshire Today's Mistake- The city was closed. Travel Advice:  Culture rules for solo travelers  how your travels have changed you. You mention some things: treating flight attendants and fellow travelers kindly, what is the appropriate length for pants, how to behave in public baths. What else? How about things like how your priorities have changed, how you are more daring and how more careful. How you roll with the punches when you get a rash or forget something. How you are very willing to try certain foods, but not turtle blood. Consider including more introspection. It doesn't have to be lengthy, but it's something I would like to read about. And if you decide to do this, do it in the same place for each destination.    FAQ: How do you stay healthy when on the road? Do you have any tips?   Answer: Get your immunizations for travel prior to departure. Keep a record, in case you are asked for proof of immunization prior to entering a new country.  I asked a molecular biologist, who knows cell therapy what she does to stay healthy.   https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/infrared-sauna/faq-20057954   When you travel, she suggests to bring immunity boosters such as: anibiotic prescription tinctures, oregano oil, kickass immunity found at Whole Foods, grape seed extracts, cats claw, and activated charcoal in case you ingest something poisonous.  She explains that this charcoal helps leach toxic ions from the body. Food poisoning can ruin your trip. She explained that we lose production of certain vitamins as we get older. She recommends tincture over pills. She says, “If I am feeling down its a quick pickup for travel.” I am not a medical doctor, so ask yours for advice.   Today's destination: New Hampshire   https://www.visitnh.gov/ New Hampshire is the Granite State. The slogan is Live Free. Leave no trace, protect the great outdoors. If you're looking to take a day trip, or travel swiftly by plane, New Hampshire makes it easy to plan for your transportation. With two major airports, and smaller regional airports across the state, you can fly directly into New Hampshire. Both of my cousins attended UNH. It's got to be a great place to visit if you are traveling in New Hampshire, located in the eastern part of the state in Durham. My friends Don and Enid Larsen live in Dunbarton, New Hampshire, which is between Manchester and Concord. They love the rural area and the population is about 3000 people in the town. You may visit this town and find some great people live here, many who own a John Deere vehicle. Great North Woods: New Hampshire Grand Dartmouth Lake Sunapee: Dartmouth Lake Sunapee Region Lakes: Lakes Region Tourism Association Merrimack Valley: Greater Concord Chamber of Commerce Monadnock: Monadnock Travel Council Seacoast: The Seacoast Chamber Alliance White Mountains: White Mountains Attractions Connect with Dr Travelbest Drmarytravelbest.com Dr. Mary Travelbest Twitter Dr. Mary Travelbest Facebook Page Dr. Mary Travelbest Facebook Group Dr. Mary Travelbest Instagram email: info@drmarytravelbest.com Dr. Mary Travelbest Podcast Dr. Travelbest on TikTok Dr.Travelbest onYouTube

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Welcome back to Master Your Ash, I'm pairing the Dunbarton Tobacco & Trust Sin Compromiso Seleccion No.7 Cigar & Bhakta 50 Year Brandy Pairing. Please like and subscribe and comment below so we can feature more commodities of civilization and pair your passion! *********************************** @00:45 Into: Dunbarton Sin Compromiso Seleccion No.7 Cigar @02:00 Bhakta 50 Year Brandy @03:00 Armagnac Rant @06:00 Lighting @07:30 Tasting Notes @08:30 Overall Pairing Experience @11:15 Outro/Thank You For Watching *********************************** Products I Use Camera https://amzn.to/3srjN0a Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/3qYRdmi Xikar Soft Flame https://amzn.to/32gL36t Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Turtle Ashtray https://amzn.to/3pjhtGM Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC Cigar Rights of America https://www.cigarrights.org/ *********************************** Like, Subscribe for future content and support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash RUMBLE: https://rumble.com/c/MasterYourAsh BITCHUTE: https://www.bitchute.com/channel/a06ws7N5WYga/ INSTAGRAM: https://instagram.com/masteryourash WEBSITE: https://www.masteryourash.com #SinCompromisoCigar #DunbartonCigars #BhaktaBrandy --- Support this podcast: https://anchor.fm/masteryourash/support

Subscribe Apple | Google | Spotify | Stitcher | iHeart   Support The Daily Gardener Buy Me A Coffee    Connect for FREE! The Friday Newsletter |  Daily Gardener Community   Historical Events 1802 Birth of George Pope Morris was an American editor, poet, and songwriter. George co-founded the daily New York Evening Mirror with Nathaniel Parker Willis. George and Nathaniel also started Town and Country magazine. Nathaniel once wrote that George was "just what poets would be if they sang like birds without criticism." In 1837, George wrote his popular poem-turned-song Woodman, Spare that Tree! The verse resonated with conservationists. Woodman, woodman, spare that tree Touch not a single bough For years it has protected me And I'll protect it now Chop down an oak, a birch or pine But not this slipp'ry elm of mine It's the only tree that my wife can't climb So spare that tree   1825 On this day, the English poet, literary critic, philosopher, and theologian Samuel Taylor Coleridge wrote, Nature is a wary wily long-breathed old witch, tough-lived as a turtle and divisible as the polyp.   The polyp Coleridge refers to is the water plant discovered by Abraham Trembley in 1740. That year, Abe was walking along a pool of water and saw what he called a polyp or a hydra. Abe was astonished to see the organism's response to being chopped into pieces; it would simply regenerate into a new whole organism.   1895 Birth of Lin Yutang, Chinese inventor, writer, and translator. Yutang's English translations of Chinese classics became bestsellers in the West. Yutang once wrote, I like spring, but it is too young.  I like summer, but it is too proud.  So I like best of all autumn, because its tone is mellower, its colours are richer, and it is tinged with a little sorrow. Its golden richness speaks not of the innocence of spring, nor the power of summer, but of the mellowness and kindly wisdom of approaching age. It knows the limitations of life and its content.   1900 Birth of Helen Hayes MacArthur, American actress. Remembered as the "First Lady of American Theatre," she was the first person to win the Triple Crown of Acting - an Academy Award, an Emmy Award, and a Tony Award. In her spare time, Helen was also a gardener. Regarding wildflowers, she said, They won't bow to one's wishes.  They don't want to be tamed.  That must be the reason these darling, lovely, little things won't cooperate.   While most people credit Helen's success with her passion and inner drive, Helen found the time she spent in her garden as restorative. She wrote, All through the long winter I dream of my garden.  On the first warm day of spring I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar.     Grow That Garden Library™ Book Recommendation Garden as Art by Thaïsa Way ("Ty-EE-sah") This book came out in 2022, and the subtitle is Beatrix Farrand at Dumbarton Oaks. If Thaïsa's name sounds familiar to you, it is because she is the director of garden and landscape studies at Dumbarton Oaks and her book is one of two new books this year as part of the centennial celebrations at Dumbarton. As this garden enters its second century, I see Thaïsa's book as a commemorative book, which features the beautiful garden photography of Sahar Coston-Hardy ("Sah-har Cost-in Hardy"). Along with the photography, there is a wonderful selection of essays that were handpicked to reveal the history of design in the garden and the significance of those gardens from a variety of different voices. So, this is an extraordinary book. If you're a fan of Dumbarton Oaks, then this book is an absolute must-have. And what I find especially wonderful about this book are the seasonal glimpses of Dumbarton Oaks that are offered by Sahar's photography and seeing the transformation at Dumbarton throughout the year is really quite special. If you're a fan of Beatrix and her work, then you know that Dunbarton is regarded as her crowning achievement and this book is definitely a testament to that. Harvard published this book, and they write that, The book invites the reader to contemplate the art of garden design and the remarkable beauty of the natural world. There are archival images of the garden that offer a chronicle of evolving design concepts. And the book also illustrates how gardens change over time as living works of art.   And so that brings us to the title Garden as Art. Garden as Art offers an inspiring view of a place that has been remarkably influential in both design and the art of landscape architecture.    This is a very special book and would make a wonderful Christmas present for yourself as a gardener or for a gardener in your life. This book is 312 pages of one of our country's most beautiful gardens with a beautiful story to tell featuring Beatrix Farrand and Dumbarton Oaks. You can get a copy of Garden as Art by Thaïsa Way and support the show using the Amazon link in today's show notes for around $42.     Botanic Spark 1817 On this day, the garden of a Mr. Pringuer, a maker of pants or breeches in the lovely town of Canterbury, showed off his apple tree to members of the public after the tree blossomed out unexpectedly in the middle of autumn. Accounts say that the tree was lovely and full of blossoms.  The tree was a great curiosity to locals in the community and to all who visited. The papers noted that the garden thronged with people who traveled far and wide to see the tree.  Almost two hundred years later, our gardens still manage to surprise us. Take the favorite dependable plant that suddenly fails to perform and dies. Or the unlikely success of a plant that shouldn't have survived the winter. And what about the seeds that surpass the profile on the packet? Or the shrubs that spiral downward despite our ministrations? Or the flowers that defy the first snow. And to that list, I added Mr. Pringuer's apple tree in full bloom on October 10, 1817.  What were the surprises in your garden this year? My surprises were the lone apple that appeared on one of my newly planted apple trees in my mini orchard. The young tree seemed barely strong enough to support it. Another surprise was the death of all five hydrangeas in the front garden at Maple Grove. It was just too hot this summer. A new vigorous development was string algae in the water features. It was a worthy adversary and near impossible to eliminate. A final surprise was the hoped-for joy I experienced weeding the front garden at the cabin. After adding the sunken path, the garden is elevated, so there is no more stooping or digging for weeds between boulders. Now it is a joy to tend that large 40 x 12-foot bed.   Thanks for listening to The Daily Gardener And remember: For a happy, healthy life, garden every day.

For this weeks spooky episode, Steph explores Scotland and a mysterious bridge in Dunbarton where dogs apparently inexplicably leap to their death. Jordi tells the amazing story of the infamous Battle of Ape Canyon, where five gold miners encountered an intense attack by a group of creatures on Mount St Helens. Please leave us a review, rate or subscribe to which ever platform you use. MERCH: https://www.spookymountainpodcast.com/services-1 SUPPORT US: https://www.patreon.com/spookymountainpodcast https://www.buymeacoffee.com/spookymountain ALL LINKS: https://linktr.ee/spookymountainpodcast Thanks for listening to us!

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Steve Saka has always demanded that the most exact standards be honored at all times. Regarded as a cigar expert throughout the industry, he is credited as being an experienced cigar maker, a prolific author regarding cigars and black tobaccos, a forefather within the online media segment and a dynamic tobacco industry executive. In 2000, he worked directly for Lew Rothman, the former owner of JR Cigar, as an executive consultant for four years and he subsequently served as the President, then CEO of Drew Estate from 2005 through 2013. In 2015, he fulfilled a lifelong dream by establishing the family held Dunbarton Tobacco & Trust to craft cigars without any compromises. Check out Dunbarton site here: https://www.dunbartoncigars.com/ Check out Armchair MBA Merch Store: http://ArmchairMBAStore.com #business #Ceo #armchairmba

This week we sit down with Doug Roeder to discuss the 2022 UNBOUND 200. The draw of this event came at Doug from many directions and he has now set an audacious goal to join the 1000 mile club. Episode Sponsor: Athletic Greens Support the Podcast Join The Ridership  Automated Transcription, please excuse the typos: Doug Roeder [00:00:00] Craig Dalton: Hello, and welcome to the gravel ride podcast, where we go deep on the sport of gravel cycling through in-depth interviews with product designers, event organizers and athletes. Who are pioneering the sport I'm your host, Craig Dalton, a lifelong cyclist who discovered gravel cycling back in 2016 and made all the mistakes you don't need to make. I approach each episode as a beginner down, unlock all the knowledge you need to become a great gravel cyclist.   [00:00:28] Craig Dalton: This week on the show, we've got Doug rotor. Doug. And I actually know each other, gosh, for a couple decades. Now we met through mutual friends and recently reconnected over the sport of gravel cycling a few years back. Doug reached out knowing that I did this podcast and mentioned that. He was heading out to Unbound. I knew he was also heading back here in 2022. So I thought it'd be interesting to get them on the podcast and just talk through his journey with Unbound. Talk about this year's event. Talk about how he's managing to fit it all in as a professional with a family here in the bay area. I really enjoyed this conversation and I hope you do too. Before we jump in i need to thank this week sponsor our friend at athletic greens. A G one by athletic greens is a product I use literally every day. It's got 75 high quality vitamins minerals, whole food source, superfoods, probiotics, and antigens. To help you start your day. Right. This special blend of ingredients supports your gut health, your nervous system, your immune system. Your energy recovery, focus and aging. All the things. I think what I've keyed in on, on athletic greens. And I remember I've been a gosh, I've been a subscriber for many, many years now. Predating the podcast. I love that it's an all in one supplement. It's quite easy in the morning for me to take a scoop and a cup of water with ice And know that it's got the multivitamins, I need it's lifestyle friendly. So whether you eat keto, paleo vegan dairy-free or gluten-free. It's all good in ag one. It contains less than one gram of sugar no gmos no nasty chemicals artificial anything while still tasting good. Let's be honest as gravel, cyclists. We often go deep into the pain cave and just need a little bit of extra attention. To our nutrition and diet just to make sure we're recovering well athletic greens and has over 7,005 star reviews and is recommended by professional athletes and trusted by leading health experts such as tim Ferris and michael Right now it's time to reclaim your health and arm your immune system with convenient daily nutrition, especially heading into the gravel race season. It's just one scoop in a cup of water every day. That's it? No need for a million different pills or supplements. To look out for your health. To make it easy. Athletic greens is going to give you a free, one of your supply of immune supporting vitamin D and five free travel packs with your first purchase. All you have to do is is it athletic greens.com/the gravel ride? Again, that's athleticgreens.com/the gravel ride to take ownership over your health and pick up the ultimate daily nutritional insurance. Would that business behind us? Let's jump right in to my conversation with doug rotor Doug welcome to the show. [00:03:24] Doug Roeder: Hey, Greg. Thanks a lot. Great to be here [00:03:26] Craig Dalton: I appreciate you taking the time to join me after Unbound 200. I'm glad you got to the finish line. I can't wait to dig into your adventure out there. [00:03:34] Doug Roeder: and adventure. It was and yeah, happy to talk. Great to see you. Great to be with you. Can't wait to get out with you sometime live on a bike. This will have to suffice for now, though. [00:03:43] Craig Dalton: Indeed. So for the listener, Doug and I met each other, gosh, I don't wanna date us too much, but it's probably 20, 25 years ago. [00:03:50] Doug Roeder: Long time ago. Yeah. Team and training up in the city, [00:03:53] Craig Dalton: And through mutual [00:03:54] Doug Roeder: And mutual friends. [00:03:56] Craig Dalton: Yeah, exactly. So to set the stage, Doug, are you, or are you not a professional athlete? [00:04:01] Doug Roeder: No, absolutely not. No, not even anywhere close. [00:04:04] Craig Dalton: So, so Doug's an endurance athlete, like most of us and, and not an unaccomplished one you've you've achieved multiple Ironmans. If I'm, if I'm remembering correctly and always been fit. [00:04:16] Doug Roeder: Yeah. So well, yeah. I, I guess right around the time we met, I was very unfit. I had kinda worked 80 hour weeks all through my twenties and didn't. It finally got to a place in my career in my late twenties, where I had a little bit more predictability on my schedule. And so started joined team in training and did one and only one Ironman with team in training. But in training for that had did a half Ironman and some other events and really kind of felt like, triathlon was a, a great way to kind of get out in the bay area and, and try different things. And so I would never say I was a triathlete. I'd do one or two a year wildflower in particular, the long course there. But cycling kind of became part of my life at that point. I met my wife on a blind date, bike ride. I started spending time up in Santa Rosa for work every other month. And a gentleman up there took me on a lot of road rides, your pine flat east side, west side, Sweetwater Springs. Always told me that if I ever had a chance to ride king Ridge, I should. So when Levi started his ride, I started doing that. And so it was kinda I'd pick one or two big things a year to do and train for those. And that was kinda my, my. [00:05:11] Craig Dalton: That makes sense. And then at what point along the way, did you discover gravel cycling? [00:05:16] Doug Roeder: So, yeah, I kind of just for a decade plus kind of kept doing the same couple of things over and over cycling with something I would do with work colleagues. I commuted from the city down to the peninsula once a week. Once I had little kids just to get along one long ride in a week. And then it was 2018, I think. Was the last year that wildflower happened and I was kind of poking around for something new to do. And a buddy on the east coast who I'd ridden quite a bit with and remembered that I was from Kansas said, Hey, you wanna check out this thing? In Kansas, there's this big race, this big bike ride. It's a gravel ride it's called it was called it's on dirty Kansas. I said that's Ryan that's. That's ridiculous. Why would I, I go to Kansas to ride a bike. Like I go there to go to a chief's game or go see family and friends. That's that's insane. And plus the roads in Kansas, like why would you do that? Why would I ride dirt roads in Kansas and just promptly about it? Dismiss it outright. No joke. A week later, I'm talking to my father who lives, he's retired in central Kansas. He's got 30 cattle. He's kind of a hobby rancher. And he had been staying with a. At a little town outside, Amoria called Opie. This was in may. And when he was there, he drove around the Flint Hills. He's telling me how beautiful the Flint Hills were in the spring. The Emerald green, after the ranchers burn off all the grass, it comes back this beautiful green and to someone from Kansas. I mean the Flint Hills, I I'm from Western Kansas central Kansas went to high school and Eastern Kansas. So I'm kind of from all over Kansas, the Flint Hills are just something you drive past on your. Somewhere else. There's really no, there, there there's, it's too Rocky to farm. There's no major population centers. It's pretty, you see it from the highway, but there's really no reason to go there. So my father lived his entire life in Kansas had never spent any time in the Flint Hills. And so he, he was there with this old friend toured around the Flint Hills and he's telling me about it and he's like, oh, and there's this big bike race. Have you heard of it? And I'm like, yeah, a buddy just told me about it. I can't believe thousands of people travel. To Emporia, Kansas, which again, to native Kansas, Emporia's kind of the middle of nowhere. It's like for a bike race. And my father tells me that his friend, they they're looking to, they wanted to rent their house out to some racers, but they didn't wanna rent a stranger. So he said, if, if you ever wanna come to Kansas and do this bike race, you know, you got a place to stay, you can rent this house outside just outside of town. So I'm like, yeah, no, that's why I'm not. That's ridiculous. Why would I do that? And then a few weeks later, this was like the third, the straw that broke the camels back. Right. We have a friend staying with us, a friend of my wife's it's an ER doc in Philly. And he had come out to do escape from Alcatraz, big multi-sport athlete CYC lacrosse racer, and he was staying with us at our house. And were we my wife and I had signed, but do escape that. And we're talking to, to Dr. Lambert and he said, Hey, you're Doug, you're from Kansas. Have you heard of this big bike race in Kansas? My coach. And I really want to do it. And I'm like, you're the third person who's mentioned this thing to me in the last, like 10 days now. I'm, I'm kind of intrigued. And he had a plot to, to kind of hack the lottery at the time. Yeah, they were promoting and I'll just keep talking, you cut me off, whatever, but I figure you can edit a lot of this. So he his, his idea was his coach was a woman and there was a, they were trying to get more women to ride. The race, then 200 for 200 was the promotion 200 women ride 200 miles. Remember that. And Dr. Lambert's coach Amelia woman really wanted to come and do the race as well. And at the time you could, I think you still can, you could register as a group. So it was an all or nothing kind of thing, or up to four people could register for the lottery together. And he said, well, make Amelia our, our, you know, team captain quote unquote, and she'll get in. Then the rest of us will draft off of that. And I was like, you know, I have this high school buddy. That I've run a couple of ultras with in Kansas. He's just the kind of guy, cause they also gave preference to locals. I was like, we'll sign him too. I'll give him call. And so the four of us signed up and we got in that way on the lottery. And I don't know if our, our hacks helped or not, but one way, you know, we got in. So now it's January of 2019. And I'm, I've been accepted to Unbound, wildflower had been canceled. So, you know, now I've got a new thing to train for. And I had to go get a gravel bike and try and figure out what the heck gravel biking was all about. And I had taken an old road bike and put the fattest tires I could on it and kind of started exploring some, some non paved roads down here. And it seemed like a not insane thing to do. So I went up to my local bike. And they're a specialized dealer. So I ended up with a diverge and set it up tubus and started training. [00:09:41] Craig Dalton: Great. You know, that's amazing. It, it sounds like you were going to be haunted by Unbound until you did it with all [00:09:48] Doug Roeder: That's kind of, [00:09:49] Craig Dalton: you [00:09:49] Doug Roeder: it was kind of, yeah, that was everybody was coming at me about it. And I then a, a great guy wanted to actually travel to the middle of Kansas. And I think this is a good point to state it's. It's hard to overstate. How preposterous, the notion of Unbound gravel sounds to like a native cans who, who wasn't a cyclist as a kid, but learned to cycle in the bay area. I mean, the notion that thousands of people from all over the country, or even all over the world would travel to Emporia, Kansas to ride hundreds of miles of the crappies roads. You can imagine in the middle of tornado season. It's just it's ridiculous, but yeah, you're right. I was kind of being haunted by it and there, I was at a point where I needed, I kind of wanted to try something new and so I signed up. [00:10:35] Craig Dalton: And you sign up directly for the [00:10:36] Doug Roeder: Yeah. And there was some debate around that. My, my buddy in Kansas who had, who had never, you know, he'd done some writing. He'd never, I don't think he'd ever run ridden a century before. He's like, you sure we should do the 200, maybe we should do the hundred. And I mentioned that to our, our friends from Philly and they're like, no, if we're gonna travel all the way to Kansas, we're, we're gonna, we're gonna get our money's worth. And I was like, yeah, no, it's kind of 200 or nothing fell. And I kind of felt the same way actually. So yeah, we went straight for the 200. [00:11:01] Craig Dalton: Yeah. I feel like back in 2019 and, and earlier, like the 200, the, the 100 felt different when you were signing up for it. Not that I've done it, but these days I feel like it's got equal promotion. Certainly the two hundreds, the marquee part of the event, but also that they realized like a hundred is pretty good as well. [00:11:18] Doug Roeder: Oh, and a lot of fast riders. So yeah, no, it's the a hundred has definitely become a thing and yeah, even the shorter distances are, are filling up with people now, too. So. [00:11:28] Craig Dalton: And so 2019, that was pre pandemic. Right? So the race actually went off at that point. [00:11:33] Doug Roeder: The race went off. It was hot and humid and we, it was the north course. It was the first year they had switched back to the north course, which I guess they'd done it a few times. And we had a nice, strong south wind out of the gates. So we flew 60 miles with a tail. made the turn and on that north course, most of the climbing is kind of in the middle section. So right around the time of day when it gets hot you start putting in some, a lot of kinda steep climbs on rough roads. And our two C cross buddies took off at that point. And I was sticking with my high school buddy. And I think the, the, you know, growing up. Growing up cycling wise here in the bay area, climbing's comes pretty easy. You get, you can't really ride 10 miles without climbing a thousand feet around here. So, I was having a decent time. The heat's a little tough to deal with. But my friend kind of got pummeled and we emerged from those Hills into the headwind. We got to council Grove and he was suffering from heat exhaustion at that point. And so I ended up riding, riding it in myself, late in the race and finished after midnight. And that was that. [00:12:34] Craig Dalton: to get to the finish line in your first one. I think that's pretty amazing. Did you. I know I want to talk about this year's version, but I feel like talking about your first experience is also equally valuable because going, going in there naive about what you were to experience, how did you prepare for it? Obviously, you you'd done Ironman triathlons. You'd done these long distance events that might have taken you north of 10, 12 hours. How did you get, what was the mindset going into 200 miles? Had you ever ridden that far before? Okay. [00:13:05] Doug Roeder: No, no. I think the longest ride I had done was, you know, what was Levi had his long course, which had a couple of different names the Panser whatever. And so that was kinda a hundred, 1,320, I think, with a lot of climbing. And I had done the version where you get off road onto some gravels. So I took my, my road bike on some gravel roads up in Sonoma county, which was a great way. Break a carbon wheel, which I did. But anyway, that's a different story. So the mindset was just to get, and I'd trained for some long runs as well. So I'd done some 40 and 50 mile runs. And you know, when I was training for those, I never, you never go out and run 40 or 50 miles, but yet stack up big days, you know? So you go run 21 day and maybe 25 the next. So I took the same kind of approach cycling wise. I would do. You know, you know, kind of do my normal early morning rides with my buddies and then maybe get out for 180 or 90 mile and then try the next day to go then ride 60 or 70 gravel miles over in the east bay on the east side of the Dunbarton bridge, where it gets good and windy out there on those salt pond levies felt like that was a pretty good Kansas simulator. And so I would try and stack up a couple of big days and then, you know, every few weeks kind of build back up to. And the mindset was just survival. We just wanted to finish. We didn't really have a time goal. It was just get her done. And that's kinda, that's sort of how it went, [00:14:27] Craig Dalton: That's what I always thought about with training here in the bay area, because we have so much climbing, I'm UN very, very unlikely to hit that mileage. Like even if it made sense to ride 200 miles, unless I was riding on the road, I'm not gonna hit that mileage, but I can certainly do a absolutely punishing day of climbing. [00:14:45] Doug Roeder: Yeah, no. And that's, that is the challenge, cuz I mean, if you go, when I go ride 80 or 90 miles, you're gonna climb eight or 9,000 feet around here. Now you've got the benefit. You can look at some of the Strava's of some of the, the gals up in your neck of the woods who kind of tend to win that Unbound and see what kind of stuff they do. They'll go do hundred 40 mile crazy stuff. So yeah, I, for me trying to find, you know, in Kansas, the wind is always a factor. Finding a place where you can ride for, I don't know, four or five, six hours where it's a steady effort is kind of hard in the bay area. And so I've found this, you know, again, east side of the Dunbarton bridge, the coyote Hills, regional park, there's a nature preserve. So you can kind of get a 30 or 40 mile flat-ish gravel loop in over there. And I'll do a few of those. And like I said, it's generally windy in the afternoon, so it's, that's kind of become, I can't get anyone to do it with me. So I'm listening to your podcasts or music and the earbuds, but. So I do do a little bit of solo training for it, but yeah, that's kind a key training [00:15:39] Craig Dalton: Yeah, it's interesting. It's so often I talk and think about the type of gravel that's underneath our wheels. When we go to these different parts of the country, but climate and wind play equally at big factors. And. It feeling hard and different. Like I know when I ride in wind, which I don't tend to ride in a lot of like, that's demoralizing to me. So imagining like pointing myself a 40 mile headwind section in Kansas might be a little difficult. [00:16:07] Doug Roeder: Yeah, but it's great. You can go, you can practice it here in the bay area. There are places, but yeah. Getting your it's, you know, psychological training for that kind of torture is is a big part of it. And you know, the other aspect of getting ready for that first one was just preparing to be able to fix my bike. I've got a great local bike shop here at Melo. They've taken great care of me over the years, but like what, what, what am I gonna do if I, you know, flat my tubus tire or. Bust my chain and a water crossing, which I ended up doing. So I had to stop. I had to pop out a, a link and fix my chain. You know, there's all kinds of stuff you gotta do. If you, if your goal is to finish you gotta be ready. And fortunately, I've watched a few YouTube videos and had the right tools to take care of that, that first year. But it was, it was non trivial getting across the finish line. And especially, yeah, once my buddy was suffering from, you know, heat exhaustion, We were at the last checkpoint minutes before they were gonna shut it down. And he packed up his bike and put it in the minivan. And I rode off into that by myself with lights and just kind of chased fireflies and other racers. And at that point in that race, the sun's going down, it cools off. It actually kind of became my favorite part of that race. It's just a different trippy thing on the north course. You'd end up going across this lake whole lake. You ride across a dam, there's people, boats partying, and you've fireflies, and it's just so surreal 70 into your day to be in that place that it does kind of, yeah, it's, it's quite an experience for sure. [00:17:28] Craig Dalton: Yeah, I can only imagine. So of the four of you, it sounds like what just did three of [00:17:33] Doug Roeder: Three finished. Yeah. The two cycle crossers. I think they, they finished around 10:00 PM. I, I rolled in after my late start and waiting for my buddy at kinda one 30 in the morning. But even then rolling down commercial street Emporia, I had a dozen kids chasing me down the shoot on both sides. I mean, it was just a bizarre trippy thing. And my buddy was at the finish line smiling at that point, he had recovered. So it was quite it was a really fun thing to finish and a hard, a hard, hard thing to do for sure. [00:18:01] Craig Dalton: huge accomplishment. Now, are you one of those people that can finish an event like that? And someone puts the sign up form in front of you and you're like, sign me up. I'm gonna do it the next year. [00:18:11] Doug Roeder: Absolutely not. So the, yeah, you know, the wildflower lawn course is a great example. I did. I think I did that thing 16 times and every time I swore I would never do it again, I was like this, this was awful. I feel terrible. I'm not ever gonna do this again. But then a week later you're like, I think I could probably do it a little bit better next time. Right. And so, and there was the fact that my buddy didn't finish and he had never DNF anything in his life. He's actually the one who talked me into doing my first ultra. And so he was furious, absolutely furious that he did not finish that race. And so he's like, no, we're signing up. We're gonna go do it. I'm gonna finish. And I'm like, okay, I guess. And then the pandemic hits and it got canceled in, in 2020. But we signed back and he trained like a maniac all through the pandemic. I ended up spending a bunch of time in Kansas during the pandemic. [00:18:56] Craig Dalton: Yeah. [00:18:56] Doug Roeder: So he, and I would go out for rides in the Flint Hills and I would rent bikes at sunflower bike shop in Lawrence, Kansas, and just, they had their divergence set up with tubes and I just was blowing the things up right. And left. And so, decided I, I bought a Kansas bike found a salsa cutthroat, which is a monster truck of a bike with 29 inch mountain bike wheels and got that, put it in my buddy's garage. And so that's. So he, he, he used that to train on used that as sort of, and, and got himself a better bike as well. But we were kind committed once and I think had he finished, we may never have done it again, but the fact that he didn't finish, we kinda signed get him the finish line in and had two years to train for it. [00:19:38] Craig Dalton: and so were you successful getting 'em across the finish line? [00:19:40] Doug Roeder: We did, we, we got it done. Went out at a nice, slow pace. We did not have the rest of the crew with us. One of 'em had a baby, so it was just the two of us that year. And his 80 year old dad who lives in Bakersfield came to be our support crew. So coverage, Flint, where to the same north course, we kind set up the day before, but we went out and again, south wind, hot, humid just punishing. But we took our time. Got the nutrition ride, you know, any of these long events, they're, they're eating competitions as much as anything. But he had had two years to train and, and we got it done. We finished around 1230. So again, I guess they call it that the breakfast club. So we both, we crossed the finish line together just a wonderful day out on the bike. And it was really gratifying to, to get him over the line. And that was when he was, he told me that we were going for the thousand mile cha [00:20:30] Craig Dalton: And what is that? [00:20:32] Doug Roeder: So, you know, if you ride the 200 race five times, they give you a CICE and it's part it's on the, you know, in the award ceremony on Sunday morning. And yeah, it's, it's something. So he, he and I are never gonna, you know, win our age group. That's just not who we are. But we could, we're pretty good at not stop 'em. So that's the goal now, apparently. And so, yeah, [00:20:56] Craig Dalton: Now you're slightly. You're slightly off sequence with your buddy. You may get there ahead of him. Are you gonna go for six? If that's the case? [00:21:04] Doug Roeder: I don't know. We'll see. And, and then, and you know, crazy things happen. I may be injured. I may not make one. So you just dunno how these things are gonna go, but become a goal here now in ours to try and finish that thing. And yeah, [00:21:16] Craig Dalton: Okay. [00:21:16] Doug Roeder: we're even more off sync. Once we get to 20 to this year's event, I'll tell you about that, but it's become a thing, you know, I go back there. I see family It's you know, as complicated as life gets later on with work and kids and everything to have a day or two a year, where all you gotta do is one simple thing. And it may a hard thing, but it's just one it's it's it's really enjoy. Wake up in old and try and bang out two miles and miles bike is it's refreshing psychologically. And it kinda helps me focus my training. [00:21:46] Craig Dalton: I [00:21:47] Doug Roeder: Yeah, we're gonna stick with it until we can't here for the next few years. [00:21:50] Craig Dalton: I love, I love how this all comes back to your connection to, to Kansas, and it's gotta make it even more special just to be there and be on that journey. [00:21:59] Doug Roeder: It is. And it's yeah, I mean, on that Northern course, there are some of those roads that I swear. I, I hunted pheasants on with my grandfather when I was a kid. And it's just surreal that again, thousands of cyclists from all over the planet are riding down these roads, getting flaps, just dealing with terrible conditions. Know, you might have it's the beauty is stark. And it's, I'm not gonna say it's as stunning as the grand canyon, it's not, but there is a similar discrepancy between the pictures you see and what you experience there. Just the vastness of it just can't on film. And when you're out there with this, you know, huge crowd of people it's, it's pretty stunning and and it's hard and. Yeah, my relatives, my aunts and uncles, I, I got buzzed by an aunt and her pilot boyfriend in school, bus, Piper, Cub in 20. So it's become a thing everyone forward to coming and doing it's lot for that reason. And then it's kinda crazy too. You've got all these great bay area athletes who come out there and, you know, Alison Terick from Penn, she's a household name in Emporia. You know, the winner the first year we did, it was Amity Rockwell. It just was amazing to me, the. Bay area cyclists. Who've made their names in Nowheresville, Kansas. It's just kind of cracks me up. So [00:23:11] Craig Dalton: It really is. You were talking about pacing in your 20, 21 effort. Do you find it hard? Not to get sort of wrapped up in the pace of everybody else? Were you and your, your buddy [00:23:21] Doug Roeder: yeah, that's [00:23:21] Craig Dalton: of just specifically disciplined and chastising each other? Don't chase that wheel. We gotta go slower. [00:23:27] Doug Roeder: that's you know, even though. Our focus, especially after having the one DNF in 19 was to maintain a steady pace, not go out too fast. You get that tailwind, you get in a group. Drafting's wonderful. But then you get to that first rough road. And at that point, You know, we saw Quinn Simmons running along the side of the road. You know, pros have blown up, you hit the rough flinty, gravel at speed and bad things start happening, but it's also great to be in a pack. We met two high school buddies who were half our age from Wisconsin, from some little town. They were doing their first race together. First bike race ever for the first bike event that I had signed up for the 200. So we started riding with them and we're trading poles. Next thing, you know, you know, there's not a cloud in the sky, but you feel a spray on, you know, a moist spray on your back and I'm like, what's going on back there? Oh man, you got sealant spraying all over the place. It's like pin wheeling outta your wheel. And so, yeah, it's easy to get caught up in the fun, especially early on. And man, we sprayed sealant all over two counties, but never went flat. But yeah, then we reeled it in the, the Hills eventually, or the heat will reel you in at some point or the headwind or ball three. But yeah, it is, it's difficult, especially early on when you're riding with a pack. [00:24:39] Craig Dalton: Yeah. Since I haven't been out there myself, I'm finally getting a picture after having spoken to so many people about this event in particular, my conversation recently with Mark Allen and he was describing, you know, you're following some wheels and you'd see someone get antsy because they wanted to pass someone and they would think, oh, I can just kind of ride over this Rocky section really fast. And sure enough, those Flint rocks, it's a recipe for a flat tire right [00:25:03] Doug Roeder: Yeah, it's just right there. And then every water crossing. I mean, I, this year, every water crossing, there were at least half a dozen people in the next quarter mile fixing flats. And I learned that first year in 2019, I, I dinged my chain in the water crossing and ended up having to fix it that you gotta be real careful, especially in that murky water. You can't see the bottom. You have no idea how deep it is. All, all kinds of sharks and yeah, you learn some things, but. [00:25:26] Craig Dalton: what's your, what's the technique then? Are you just kind of easing off and not kind of trying to keep full speed through the water sections? [00:25:32] Doug Roeder: Definitely. Yeah, you gotta slow down. Or if you see people, you see someone hit a line and they emerge safely. You take that line. If you're on your, at that point, depending where you're on the race, the Northern course didn't have that many water crossing this Southern course, especially with all the rain in the weeks, leading up to lot of water crossings. And I think a lot of flats came out those water crossing. So it's, [00:25:51] Craig Dalton: Yeah. [00:25:52] Doug Roeder: you just gotta be careful and they can be slick. And then there's just a whole wide variety of treachery out there. [00:25:57] Craig Dalton: In 2022 had a new variety of treachery that the last few years hadn't really been known for, as I understand it. [00:26:04] Doug Roeder: Indeed. And we were all excited. The Southern course, a little bit less vertical kind of had a reputation for kinda more rolling Hills rather than the sharp. I had been in Kansas for 10 days, like leaning up to the race and so knew that it had rained a lot knew that we were in for some wet conditions. But the temperatures were pretty cool and kinda day before it, you kinda not rain at all, then some popped overnight. And and yeah, but the, the cooler temperatures were just wonderful. I mean, you rolled out in the morning and it was a lot of people were chilly right. Outta the gates. But yeah, not much wind either. That was kind of a nice thing. And it was just kind of a nice, fun, easy role. And again, we were trying to, trying to get everybody over the line. So we we got to all the first neutral water stop. We were climbing the hill up to that at around mile 40. And I'm on the left side of a double track behind this woman. And I hear a guy shouting over my shoulder on your. On your left? No, we're coming up the middle and I look over my shoulder and a dozen dudes just blazing up this hill right down the grass between the two tracks. And it was the lead group from the hundred mile race. We the course with them up to that 40 mile point, they, and we kept going south. But as they blasted by the guy across from me said, Hey, that was Peter Shagan. And I'm like, what? This. time, green Jersey winner just blew by me in the middle of Kansas. How weird is that? And the day just got bizarre, more bizarre from that point on. [00:27:28] Craig Dalton: So, let me ask you a question. So that going into this one in 2022, it's your third year. what are a couple things you learned in the first two that you took, whether it's changes in your gear, changes in what you had when you were coming to your pit station? [00:27:42] Doug Roeder: Yeah, lots of real food pit stations be very disciplined about checking the chain. Luing the chain get more water than you think you need. Cause 40 miles might go by in a couple hours, or it might go by if you hit a stiff wind in some obstacles or a flat or something, it could take a lot longer. And as chilly as it was early in the day, I mean, the sun did pop out later in the day they got real hot. So if you kind of planned your hydration based on. What you were doing early in the day that, that didn't work later in the day. So to always take more hydration than you need real food versus just, you know, all goose, we'd roll up some sandwiches or whatever different things. And then we carry a lot of extra, you know, CO2 S and tube and, and things to fix punctures, which fortunately we didn't have to use this year, but. I think just being prepared for everything so that you don't end up in a situation where you have a mechanical, that requires you to all the way to you didn't have the right tool or you know, ran out whatever it would be very frustrating. And so [00:28:42] Craig Dalton: be a shame, particularly if tr trying to train up to 200 miles, you, you put in so much time and then to go do that and have something that you could have solved toward you would be terrible. So were, were you wearing a hydration pack? [00:28:56] Doug Roeder: Yes. Yeah, definitely. I got, I take a two and a half hydration pack and then two bottles. The other big learning is you gotta keep the bottles covered or have 'em someplace safe because the water it's all cattle, ranch land. And especially when you're spraying a lot of water everywhere once they get muddy, you don't really wanna drink out of them. So people will rubber put baggies over 'em things like that. Or some of 'em now have caps on 'em. So yeah, you learn a few things like that. [00:29:22] Craig Dalton: Yeah, so interesting. Okay. So interestingly, you know, when I've been hearing accounts of the 2022 event, depending on your pace, people seem to have had very different experiences. So when, when you listen to the pros, they seem to have gotten through some of these. Hugely muddy sections either got through it before it rained. So they just rode, rode the road. When you guys might have been hiking at early slopping through mud, or they had, you know, it just hit 'em at a different point in the race. When were you encountering mud and what was it like? [00:29:56] Doug Roeder: Yeah, mile 1 25. . We, we rolled into that. And I was on, you know, the salsa cutthroat with the 29 inch wheels and 2.2 inch tires. And I'm like, ah, this thing's, this thing's a mountain bike. I can ride through this. No problem. And I made it, I don't know, maybe 50 yards and just was slipping and sliding. Then it was time to hike and the smart folks, maybe some. Folks with cyclo cross backgrounds picked up their bikes. So they didn't keep accumulating mud fools like me pushed it along until the mud kind of clogged my wheel. Then I was stuck. Fortunately I had noticed in the shops in Emporia the previous day, everybody was handing out those paint sticks, the paint, stirring sticks. I was like, huh, maybe they know something that, that I, that I should know. And I, so I grabbed a couple of those and they were incredibly useful for cleaning the mud off. And that's, you know, I kinda. Tried a couple different tactics but pushed through it as fast as I could and got to the end. And there was kinda a stream where you could rinse your bike off. I hit it faster than my buddy did. And when he, he hit it a little after I did and it slowed him down a lot more. So I ended up waiting probably 20 minutes for him to get through it and it kind of crushed him carrying his bike through that. He came out the other side and was just an absolute wreck. So, and at that point, the sun came out. So we had just kinda, I'd had a nice break. He had suffered through carrying his bike through this stuff, [00:31:12] Craig Dalton: Yeah. If you think about it, you know, he is got a, you know, call it a 20 pound bike. He probably had 10 pounds of mud on it and gear, you know, it's just backbreaking work, pushing a bike. They just weren't designed to be pushed. [00:31:24] Doug Roeder: push or trying to carry it with a, you know, a bag strapped underneath it and a bunch of gear inside it. I mean, it was just a freaking mess and. Yeah, everybody was in that stream, washing their bikes off. It was a pretty miserable scene. And there were these two little kids that were, they were promising everybody. That that was the last. Which it ended up not being, and I'm still those I'm those two little kids sour folks and trying every, but was brutal was [00:31:50] Craig Dalton: Yeah. [00:31:52] Doug Roeder: both through that. [00:31:53] Craig Dalton: And I just think about that at mile 1 25, having to kind of reset and just having gone through that moment and say, I've got 75 frigging, more miles of gravel to go, not even thinking about there being mud because of the lying kids. You thought you were gonna be cruising back into Emporia. So you guys get back on your bike, you start hitting it is your buddy starting to recover a little. [00:32:13] Doug Roeder: No, cuz there was a, there was some decent climbing right after that. And around mile one 30, there was kind of a long climb. Like I said, the sun was back out at the time we were doing it and his stomach just failed him at that point. He got sick on the side of the road, tried to remount, tried to keep going and couldn't do it. He was done. So, he was upset. I was upset, sad for him. Really sad for him at that point I kinda looked at my watch. I was like, If I take off now, I know I'd kind of been resting a little bit waiting for him. I was like, I could, I could get in before midnight. I could, you know, and the party closes down and pour you at midnight. So I'd never experienced the post party. So I was all motivated to make some, some lemonade outta the lemons and and took off at that point. Yeah, I, [00:32:53] Craig Dalton: what a tough moment for you. Just, I mean, to know that he had, he had had that issue a couple years back. And to go on and go forward when he's sitting there on the side of the road, which obviously I'm sure any friend would want you to continue, but I'm sure you rolled out with a little bit of a heavy heart. [00:33:09] Doug Roeder: Well, I just knew that I'd have to come back one more time. So yeah, I, you know, these things happened and he was upset. I was upset. I felt a little bit of a heavy heart, but mostly like, okay, this is just things happen out here. And he called the Jeep and they came to get him. I failed to mention, you know, his dad who's 81, 82 and had been our support crew. The previous year. He had so much fun being our support crew that he had signed up for the five mile race and had bought a bike and was, and so I was, he was looking forward to just getting back to seeing how his dad, when he'd received some texts from his dad, A picture of him in the pouring rain and saying how much funny it had. And so he was excited to get back and see his dad and meet me at the finish. So we were actually in pretty good spirits. Surprisingly, it's just, again, it's one of those things that happens and if you can't eat and stomach's, can't go on. So he's a pretty upbeat dude. And so I took off at that point and rode hard for 70 miles. I finished around 11, 15 in the dark and party was still going on. So I got, got a couple free beers and some tacos and it was it was really fun. And we we had, I didn't mention this. We had given a few folks rides from Kansas city down to Emporia, and that was kind of a crazy experience too. Two folks two cyclists from New York, apparently there's a New York city gravel scene. And one of the racers was a 25 year old with a, a bike packing background. She was coming to do the 200, the other racer was a 37 year old father with a road racing background. He was there to do the hundred. Neither of 'em had been to Kansas before. Their flight had been delayed and they got in at like four in the morning. And so their friends had gone down to Emporia. They needed a ride. They got on the Facebook page and my friend had noticed them and we had room in the car. So just riding down to Emporia again with these two folks. Had never been to Kansas before they're New York city, gravel writers and they're, they're coming here to, to challenge themselves. It was, it was pretty shocking for two like high school buddies from Kansas to see that. And so one of them came across the finish line while we were sitting there around midnight. And again, it's the range of folks you encounter there. Folks like the last gentleman you had on Peter Sagan gravel writers from New York. It's just, it's, it's very strange to me. And and kind of fun. [00:35:18] Craig Dalton: Have you noticed it blow up even further from the 2019 experience to now in terms of the scale of everything? Yeah, [00:35:23] Doug Roeder: The scale the range of backgrounds it's it really has kept, kept going and it's, it's. Again, you know, we have some of the most amazing cycling on the planet here in the bay area. But I still get a big hoot outta going and riding crappy roads in Kansas with thousands of all over the world. It's, it's a weird thing, but its. [00:35:42] Craig Dalton: I think that, I mean, the team, we started it always. Had this idea of what the community experience was gonna be like for the event and always, and this is what I, I love about every event organizer that I talk to. It's a, it's a love letter to your local trails, right? You're you've got the opportunity to put on an event and you're gonna just wanna showcase everything that your home town has to offer. And that's when we get the best events, like when they come from the. [00:36:09] Doug Roeder: And it's inspired. I mean, there's a, there's a gravel ride in the Kansas or Missouri area, like every weekend now. So it's, there's a lot of folks, you know, and then there are people kind of replicating the model in other states and and I mean, the grasshoppers have been going on out here forever, but it, it it's really kind of created a template, I think for a lot of folks to create races in places where folks hadn't thought to do it before and a lot of fun. [00:36:35] Craig Dalton: Yeah, I think that's, I've talked to with a bunch of event organizers about sort of the economic impact of bringing these types of events to rural communities and the dynamics that come into play. You actually get supportive city councils and land [00:36:47] Doug Roeder: Yes [00:36:49] Craig Dalton: Whereas I, you know, [00:36:50] Doug Roeder: I mean, I, yeah. [00:36:51] Craig Dalton: Yeah, yeah. You get the high school kids coming out. Whereas out here in the bay area, you get nothing but resistance cuz no one wants anybody to come ride here. [00:37:00] Doug Roeder: Yeah. And as big as Levi's rad got at one point, I mean, there were thousands and thousands of people. I think you, you might meet a few locals. Who'd be out cheering on their front lawn, but a lot of folks just resented all the cyclists, you know, hogging the roads that day. And whereas out in the middle of Emporia, I mean, everybody is incredibly happy to see you. It's it's really kind of fun. [00:37:19] Craig Dalton: Yeah. I imagine out in the smaller communities or even going by someone's house, out on the Prairie, like they're out there just enjoying the spectacle that comes by once a. [00:37:28] Doug Roeder: I think, you know, in the, the, what's the name of the town where the second checkpoint was Madison, I think the entire town showed up downtown. You know, and that was, they were just having a big whole party and it's yeah. So the communities where they have the support stops really show up in force You got volunteer kids, you know, Manning the crew for hire. And it's just a, yeah, there's a lot of enthusiasm for the racers and the race. [00:37:52] Craig Dalton: Yeah. Yeah. Amazing. Well, thanks Doug, for sharing so much about this story, I love that you've been doing this. I love that gravel's kind of reconnected us socially and we'll definitely get out and do some riding together at some point in the near future. [00:38:04] Doug Roeder: Congratulations on the podcast. It was it really warm my heart to find this. As I kind of discovered the whole gravel scene, I was oblivious to it. Like I said, until, you know, a few random people clued me into this race in Kansas and it's it's been really fun to reconnect and see, see what you've done with this podcast. And I hope to get you out to Emporia. We gotta bed for you and Kansas. Anytime you're ready to come out. [00:38:24] Craig Dalton: I love it. The draw continues to get heavier and heavier for me. So I think I'll get out there one of these days [00:38:30] Doug Roeder: Sounds good, Craig. I'll be. [00:38:32] Craig Dalton: upstairs. Right on. That's going to do it for this week's edition of the gravel ride podcast. Huge. Thanks to my friend, Doug, for joining us and huge kudos to Doug for. Getting across that finish line of which sounded like a tough deal this year. If you're interested in connecting with me, I encourage you to join the ridership. Simply visit www.theridership.com. That's a free global cycling community, lots of smart and passionate athletes in there to connect with from all over the world. If you're able to support the show. Please visit, buy me a coffee.com/the gravel ride. Or if you have a moment, ratings and reviews are hugely appreciated. Another thank you to our sponsor athletic greens. They've been a long time sponsor of the show and a product that I really enjoy and use every day. So be sure to check it out@athleticgreens.com slash the gravel ride. That's going to do it until next time here's to finding some dirt under your wheels

Full Text of ReadingsThursday of the Second Week of Lent Lectionary: 233All 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 PatrickLegends about Patrick abound; but truth is best served by our seeing two solid qualities in him: He was humble and he was courageous. The determination to accept suffering and success with equal indifference guided the life of God's instrument for winning most of Ireland for Christ. Details of his life are uncertain. Current research places his dates of birth and death a little later than earlier accounts. Patrick may have been born in Dunbarton, Scotland, Cumberland, England, or in northern Wales. He called himself both a Roman and a Briton. At 16, he and a large number of his father's slaves and vassals were captured by Irish raiders and sold as slaves in Ireland. Forced to work as a shepherd, he suffered greatly from hunger and cold. After six years Patrick escaped, probably to France, and later returned to Britain at the age of 22. His captivity had meant spiritual conversion. He may have studied at Lerins, off the French coast; he spent years at Auxerre, France, and was consecrated bishop at the age of 43. His great desire was to proclaim the good news to the Irish. In a dream vision it seemed “all the children of Ireland from their mothers' wombs were stretching out their hands” to him. He understood the vision to be a call to do mission work in pagan Ireland. Despite opposition from those who felt his education had been defective, he was sent to carry out the task. He went to the west and north–where the faith had never been preached–obtained the protection of local kings, and made numerous converts. Because of the island's pagan background, Patrick was emphatic in encouraging widows to remain chaste and young women to consecrate their virginity to Christ. He ordained many priests, divided the country into dioceses, held Church councils, founded several monasteries and continually urged his people to greater holiness in Christ. He suffered much opposition from pagan druids and was criticized in both England and Ireland for the way he conducted his mission. In a relatively short time, the island had experienced deeply the Christian spirit, and was prepared to send out missionaries whose efforts were greatly responsible for Christianizing Europe. Patrick was a man of action, with little inclination toward learning. He had a rock-like belief in his vocation, in the cause he had espoused. One of the few certainly authentic writings is his Confessio, above all an act of homage to God for having called Patrick, unworthy sinner, to the apostolate. There is hope rather than irony in the fact that his burial place is said to be in County Down in Northern Ireland, long the scene of strife and violence. Reflection What distinguishes Patrick is the durability of his efforts. When one considers the state of Ireland when he began his mission work, the vast extent of his labors, and how the seeds he planted continued to grow and flourish, one can only admire the kind of man Patrick must have been. The holiness of a person is known only by the fruits of his or her work. Saint Patrick is the Patron Saint of: Engineers Ireland Nigeria Click here for more on Saint Patrick! Saint of the Day, Copyright Franciscan Media

For this weeks spooky episode, Steph explores Scotland and a mysterious bridge in Dunbarton where dogs apparently inexplicably leap to their death. Jordi tells the amazing story of the infamous Battle of Ape Canyon, where five gold miners encountered an intense attack by a group of creatures on Mount St Helens. Please leave us a review, rate or subscribe to whichever platform you use. If you want to buy our merch:https://www.spookymountainpodcast.com/services-1This episode is also available on our YouTube:https://www.youtube.com/channel/UCxi10EEbaseUN0J2WGJN1MQIf you would like to follow us: www.spookymountainpodcast.comhttps://linktr.ee/spookymountainpodcastIf you would like to support us:Patreon -  https://www.patreon.com/spookymountainpodcastBuy Me A Coffee - https://www.buymeacoffee.com/spookymountainThanks for listening to us!

Welcome everybody to the 26th annual Tuesday Night Cigar Club Shitfaced Bowl sponsored by Four Loko Malt Liquor! No no, welcome everyone to The Tuesday Night Cigar Club episode 151, it's actually our 6th Annual Ho Ho Ho-rrific Christmas Special and Yuletide Celebration Extravaganza Bonanza! Or something festive like that… happy birthday Jesus! THE CIGAR – SIN COMPROMISO PALADIN DE SAKA by DUNBARTON TOBACCO & TRUST Size: 7 x 50 (box-pressed Churchill) Wrapper: Mexican San Andrés negro “cultivo tonto” Binder: Ecuadorian hybrid habano Filler: Nicaraguan & Pennsylvanian ligero Price: $29.75 (And, while these were generously sent to us by Saka Claus himself, please remember when purchasing some fine Dunbarton cigars or other fine premium stogies from FamousSmokeShop.com to use your […] The post Episode 151 – Silent Night Deadly Night 2 (1987), Paladin de Saka cigar, Beers appeared first on Tuesday Night Cigar Club.

The girls are back! Kendra and Bree from the 7-20-4 Lounge head up the show along with special guests Tequila Talia and The Dunbarton Girl herself, Yvonne Ramee from Dunbarton Tobacco & Trust. Together they will be lighting up Dunbarton's Sobremesa Brulee Blue and Cornell & Diehl's Pirate Kake...talk about going from one extreme to the other! those tobaccos could not be more different! One can only guess what is going to happen! Not Just Blowing Smoke is the cigar and pipe podcast that brings the knowledge, expertise, and fun of Twins Smoke Shop right to you. Wherever you are, and whenever you want it. New episodes every Monday. Subscribe to us on Podbean, iHeart Radio, Spotify, iTunes, Google, YouTube, and to our website, notjustblowingsmoke.com, to make sure you don't miss a thing!

From the 2021 PCA Trade Show, we talk to Steve Saka of Dunbarton Tobacco & Trust Each year, I select one company to be “The Company” at the Trade Show. For 2021, that honor was given to Dunbarton Tobacco & Trust. The idea was to pick one company that would essentially “kick butt” at the Trade Show. There was no doubt Dunbarton was going into the Trade Show with the most momentum. The company had three very compelling releases, and owner Steve Saka masterfully was promoting things going into the Trade Show. At the Trade Show, I observed a steadily busy Dunbarton Tobacco & Trust. References PCA 2021 Report: Dunbarton Tobacco & Trust

From the 2021 PCA Trade Show, we talk to Steve Saka of Dunbarton Tobacco & Trust Each year, I select one company to be “The Company” at the Trade Show. For 2021, that honor was given to Dunbarton Tobacco & Trust. The idea was to pick one company that would essentially “kick butt” at the Trade Show. There was no doubt Dunbarton was going into the Trade Show with the most momentum. The company had three very compelling releases, and owner Steve Saka masterfully was promoting things going into the Trade Show. At the Trade Show, I observed a steadily busy Dunbarton Tobacco & Trust. References PCA 2021 Report: Dunbarton Tobacco & Trust

Eddie Van Halen, Sean Connery, and now the creators of our beloved Scooby Doo… will famous people please stop kicking the bucket?!?! Well I assure you that it’s not all doom and gloom here tonight in The Corner Of No Hope, folks. Because there’s one very simple recipe to help cure the blues: a tasty premium cigar + a boobalicious 90’s action flick + a irresponsible amount of craft beers = ALL PROBLEMS SOLVED! THE CIGAR – MI QUERIDA TRIQUI TRACA by DUNBARTON TOBACCO & TRUST Size: 5 x 52 Wrapper: Connecticut Broadleaf Binder: Nicaragua Filler: Dominican Republic & Nicaragua Price: $10.75 (and remember when purchasing some fine Dunbarton or other premium cigars from FamousSmokeShop.com to use your new favorite […] The post Episode 127 – Guns (1990), Mi Querida Triqui Traca cigar, Beers appeared first on Tuesday Night Cigar Club.

We review, break down, & share our thoughts on the "Sobremesa Brûlée Blue" by Dunbarton Tobacco & Trust. Sweet tip or no? We discuss. We also talking about procuring an ice fishing tent so we can open a mobile winter time lounge for ourselves. All on this week's episode of "The Hot Ticket" ***Please subscribe, rate, & review!*** Check out our website @ www.hotticketweekly.com Reach us at: IG Chris - hotticketchris IG Cory - thehotticketpod Check out our show sponsor MyCigarPack. www.mycigarpack.com

This month we sit down with Blake Seymour and Jill Lord from the Dunbarton Corporation. Today, Dunbarton manufactures three building product lines: Rediframe®Prefinished Door Frames, Slimfold® Closet Systems, and Achiever® Entry Systems. Production is located in Dothan, Alabama, and is supported by a nationwide network of distributors and a satellite facility in Camden, Tennessee. Join us as we talk with Blake (Customer Service Director) and Jill (Sr. HR/Safety Specialist).

Local representatives from three cigar companies and three shops meet up at The Shack for this week’s episode, it’s like a mini-convention. Rocky, Dunbarton, United, and Hammer plus The Tobacco Shack, Cigars R Us and Plaistow Cigar are represented. Add to that a cast of many and it makes for a unique episode. We take … Continue reading "Episode 142: North Shore Cigar Convention – Local Spotlight: The Tobacco Shack; Rowley, MA"

The Dunbarton Girls, Cindy Saka and Yvonne Ramée, are joined by The Brooklyn Chick for a raucous time. Eric Kilbane, the owner of Castro’s Back Room, drops in to see us and, of course, we suck him right in to the episode. Local Spotlight – Castro’s Back Room; Bedford, NH Conspiracy Corner – Substantial Equivalence … Continue reading "Episode 116: Ladies Night with the Dunbarton Girls – Local Spotlight: Castro’s Back Room; Bedford, NH"

In this special Memorial Day episode we meet Chris Tessier from Dunbarton, New Hampshire. Chris is financial analyst and ESP Expert and he is the Assistant Match Director for the annual Live Free or Die New Hampshire IDPA Championship. He is also the founder of Active Heroes and Aiming for Zero, a charity dedicated to ending veteran suicide. This Episode is brought to you by: Use the Promo code USC20 to save 20% off your order! For More information and to Support Aiming for Zero: ActiveHeroes.org AimingForZero.org Aiming for Zero on Facebook Use these Links to Support Unload and Show Clear Our goal is to visit matches around the country to meet more amazing people and share their stories. Your support can help us meet that goal. Become a Patron of the Show Listen on RadioPublic Buy Unload and Show Clear Stickers Buy Unload and Show Clear T-Shirts Shop at Amazon. Shop at GunMagWarehouse. Shop at ShootSteel.com Shop for everyday cigar deals at Cigar Page Get Regular Refills Coffee Subscriptions at the Dunkin' Donuts Shop! Join the Armed Citizens Legal Defense Network Get in Touch Visit our Contact page and leave us a message! Please tell your friends about us, leave an iTunes review, and like us on Facebook Join our Facebook group for fans of Unload and Show Clear Follow us on Twitter @UnloadC And search for us on Instagram Check Out More at Our Website Subscribe and Listen Apple Podcasts / iTunes RadioPublic TuneIn Stitcher Spotify CastBox.fm Overcast

How much fun to co-create! How much fun to collaborate in thoughtful conversation! Today’s show is a little shorter than our usual shows. It’s part two of a conversation that What In God’s Name facilitated on February 23rd, in Pembroke, New Hampshire. Our topic was one we have tackled before: toxic masculinity. It’s a topic that touches on many issues in our culture, and often in our news, today. The nature of the gathering and the make-up of the group naturally led to a more Christian-centered conversation than usual. For our non-Christian listeners, it would be interesting to hear what resonates with you from this show, and what repels. If you like today’s show, leave a review for us on Apple Podcasts (or Stitcher, or Spotify). Post our podcast on your Facebook page. Be in touch. Our email: whatingods@ribeye-media.com. Learn more. Our website: www.whatingods.com Our Instagram page, curated with philosophical tidbits and show news, can be found on Instagram at whatingods. Here are timecodes to help you navigate through today’s show: 01:49    In a short recap from Part One, we lead this show with Chris’s question: can Christian theology help us think about what is healthy masculinity/healthy femininity? Joyce from Dunbarton, NH, responds by inviting us to think of Biblical images of a nurturing God—the quality of supporting and feeding and strengthening the life of others. 02:52    Shayna shares her perspective that what makes for toxic masculinity or toxic femininity is when we feel unfree; when societal expectations, or messages within the family of origin about what is acceptable and what is shameful, constrict our range in expressing our gender. What is God’s relationship to wholeness and individual authenticity? Are there any spiritual dangers here? 04:22    David from South Newbury reminds us of the ambiguous nature of many of the men depicted in the Hebrew Scriptures, from Abraham through David. Is Scripture—by giving us some negative examples—pointing us to a more temperate, thoughtful, sensitive, ethically grounded vision of manhood? 06:00    Chris invites reflections on a theology of power as we find it in the New Testament. 06:22    Maureen of Amherst reflects on the ways that Jesus always lifted up the powerless, living out what he received from his mother Mary, and her faith as expressed in the Magnificat. Does Jesus give us the model of what a man ought to be? 08:49    Is a rule of American male culture that if someone “gets in your face,” that the proper response is to “get back in their face?” Do men express aggression more physically than women? If so, is this biologically-based, or nurture-based, or both? 09:38    Gail from Jackson reminds us that everyone in the recorded conversation is white, and that our understanding of masculinity and femininity is coming from inside one context only. 11:08    What In God’s Name is having a funding campaign: support the core values of curiosity, depth, and shining light into the public conversation by going to our website www.whatingods.com, and making a donation through Patreon, or through Filmmakers Collaborative. 12:48    Christine from Ossipee shares her reflections on working in a construction company. Talk is cheap; deeds mean something. Show people that you can do your job, and treat people good.

How much fun to co-create! How much fun to collaborate in thoughtful conversation! Today’s show is part one of a conversation that What In God’s Name facilitated on February 23rd, in Pembroke, New Hampshire. Our topic was one we have tackled before: toxic masculinity. It’s a topic that touches on many issues in our culture, and often in our news, today. If you like today’s show, leave a review for us on Apple Podcasts (or Stitcher, or Spotify). Post our podcast on your Facebook page. Be in touch. Our email: whatingods@ribeye-media.com. Learn more. Our website: www.whatingods.com Here are timecodes to help you navigate through today’s show: 01:29    Jeff from Somersworth, NH, leads with the question of literalistic readings of the Bible: already at the heart of where many conversations between Christians—and between some Christians and non-Christians—about society and culture hit a snag. What is the difference between reading the Bible literally, and reading the Bible seriously? 02:40    Linda from Amherst, NH, makes the distinction between some things the Bible says, and how Jesus behaves. What different kinds of moral practices can we see, at different points of the Scriptural witness? 05:10    Dorothy from Jaffrey, NH, draws our attention to historical imagination: the need for us to recognize that a person is always limited to the perspectives of the historical time in which she/he lived. This calls us to bring historical awareness to the reading of Scripture. 06:50    What In God’s Name is having a funding campaign: support the core values of curiosity, depth, and shining light into the public conversation by going to our website www.whatingods.com, and making a donation through Patreon, or through Filmmakers Collaborative. 08:22    Matt, freshly removed to Vermont, shares reflections on the pernicious nature of toxic masculinity. He refers us to the wisdom that, if we are seeing clearly, we see that the evil we abhor is not just out there, but it’s in us too. Is this true about human nature? 11:30    Chris asks: can Christian theology help us think about what is healthy masculinity/healthy femininity? Joyce from Dunbarton, NH, responds by inviting us to think of Biblical images of a nurturing God—the quality of supporting and feeding and strengthening the life of others. 14:30    Shayna and Chris share follow-up thoughts about reading Scripture seriously. Does the fact that no one perspective can grasp truth in its totality, mean that truth does not exist? Does insisting that any reading of Scripture is limited by the reader’s social location mean that any reading of Scripture is just as good as any other?

The Many Faces of Robert Rogers Part 2 - Episode 2B Robert Rogers – Frontier Hero Wobomagonda - White Devil Few New Hampshire citizen's played a more unique and controversial role in the pre-revolutionary period of what would come to be The United States of America than Robert Rogers. Robert Rogers was a New Hampshire resident and colonial frontiersman. Born in Methuen, Mass, his family soon moved north to what is now New Hampshire settling in a town Roger's refers to in his writings as Mountalona and today encompassing the towns of Dunbarton and Bow. His service to the people of New England, particularly in the war known in the colonies as the French & Indian War is well documented and a study in the fame and controversy that surrounded this remarkable man. At only 14 years of age he became a member of the militia in King George's War (1744–1748). In this second part of our second episode I continue my interview with author and historian Stephen Brumwell who spoke with me from his home in Amsterdam. If you have not listened to part one of this episode, I urge you to listen to part 1 first in order to understand the broad sweep of Rogers career and to follow Stephen Brumwell's interview that is largely presented in chronological order. In this two part episode it's our good fortune to have author and historian Stephen Brumwell speaking with us from his home in Amsterdam. Stephen Brumwell is the author of numerous books including White Devil: A True Story of War, Savagery, and Vengeance in Colonial America about Robert Rogers and his Rangers. Stephen Brumwell is a former newspaper reporter - so he knows well the process for digging up a story and appreciating the nuances of that story. Stephen received his Ph.D. at the University of Leeds. In addition to White Devil his most recent book Turncoat: Benedict Arnold and the Crisis of American Liberty - from Yale University Press; is a must read for anyone who wants to truly understand the role of Benedict Arnold in the American Revolution in its broadest sweep. He lectures regularly in the US and the UK. In part two Stephen Brumwell provides more details on the raid on St Francis as well as a detailed discussion of what we know about the Abenaki people who were in St. Francis at the time of the raid and the storied retreat of the Rangers to the Cowas Intervale on the Connecticut River near Haverhill. Their flight was marked by hunger, deprivation and cannibalism with vengeful French troops and Abenaki Indians hot on their heels. Stephen Brumwell also discusses why Rogers served in the King's army during the Revolution and not on the American side. Including what might be described as a bit of jealousy on the part of George Washington about Robert Rogers who was more famous and celebrated than even Washington at the start of the Revolution. He also points out - and rightfully so - that if the war had not ended as it did, with an American victory, the traitors of history would have been named Washington, Jefferson, Stark and Adams. Confirming the addage that history is largely written by the victors. Finally, Stephen Brumwell and I explore what may be a secret and is certainly a legend about the final resting place of Robert Rogers - presumed to have been buried in a paupers grave in London. Specifically the question: Did someone spirit the remains of Robert Rogers back to New Hampshire for burial in the family plot in a Dunbarton cemetery?

The Many Faces of Robert Rogers Part 2 - Episode 2B Robert Rogers – Frontier Hero Wobomagonda - White Devil Few New Hampshire citizen’s played a more unique and controversial role in the pre-revolutionary period of what would come to be The United States of America than Robert Rogers. Robert Rogers was a New Hampshire resident and colonial frontiersman. Born in Methuen, Mass, his family soon moved north to what is now New Hampshire settling in a town Roger's refers to in his writings as Mountalona and today encompassing the towns of Dunbarton and Bow. His service to the people of New England, particularly in the war known in the colonies as the French & Indian War is well documented and a study in the fame and controversy that surrounded this remarkable man. At only 14 years of age he became a member of the militia in King George’s War (1744–1748). In this second part of our second episode I continue my interview with author and historian Stephen Brumwell who spoke with me from his home in Amsterdam. If you have not listened to part one of this episode, I urge you to listen to part 1 first in order to understand the broad sweep of Rogers career and to follow Stephen Brumwell’s interview that is largely presented in chronological order. In this two part episode it’s our good fortune to have author and historian Stephen Brumwell speaking with us from his home in Amsterdam. Stephen Brumwell is the author of numerous books including White Devil: A True Story of War, Savagery, and Vengeance in Colonial America about Robert Rogers and his Rangers. Stephen Brumwell is a former newspaper reporter - so he knows well the process for digging up a story and appreciating the nuances of that story. Stephen received his Ph.D. at the University of Leeds. In addition to White Devil his most recent book Turncoat: Benedict Arnold and the Crisis of American Liberty - from Yale University Press; is a must read for anyone who wants to truly understand the role of Benedict Arnold in the American Revolution in its broadest sweep. He lectures regularly in the US and the UK. In part two Stephen Brumwell provides more details on the raid on St Francis as well as a detailed discussion of what we know about the Abenaki people who were in St. Francis at the time of the raid and the storied retreat of the Rangers to the Cowas Intervale on the Connecticut River near Haverhill. Their flight was marked by hunger, deprivation and cannibalism with vengeful French troops and Abenaki Indians hot on their heels. Stephen Brumwell also discusses why Rogers served in the King’s army during the Revolution and not on the American side. Including what might be described as a bit of jealousy on the part of George Washington about Robert Rogers who was more famous and celebrated than even Washington at the start of the Revolution. He also points out - and rightfully so - that if the war had not ended as it did, with an American victory, the traitors of history would have been named Washington, Jefferson, Stark and Adams. Confirming the addage that history is largely written by the victors. Finally, Stephen Brumwell and I explore what may be a secret and is certainly a legend about the final resting place of Robert Rogers - presumed to have been buried in a paupers grave in London. Specifically the question: Did someone spirit the remains of Robert Rogers back to New Hampshire for burial in the family plot in a Dunbarton cemetery?

The Many Faces of Robert Rogers - New Hampshire Born Frontier Hero, "Wobomagonda" (White Devil) to the Abenaki.
Few New Hampshire citizen's played a more unique and controversial role in the pre-revolutionary period of what would come to be The United States of America than Robert Rogers. Robert Rogers, or Rodgers (7 November 1731 – 18 May 1795), was a New Hampshire resident and colonial frontiersman. Born in Methuen, Mass, his family moved north to what is now New Hampshire settling in a town Roger's refers to in his writings as Mountalona and today encompassing the towns of Dunbarton and Bow. His service to the people of New England, particularly in the war known in the colonies as the French & Indian War (in Europe the Seven Years War) is well documented and a study in the fame and controversy that surrounded this remarkable man. At only 14 years of age he became a member of the militia in King George's War (1744–1748). Many military historians attribute the seeds of the American Revolution's success to the ideology, tactics and strategies of the famed Roger's Rangers, led forcefully and adeptly by Rogers. Indeed, one of his favored rangers was his second in command John Stark who would later set aside his "Ranger temperament" to become a General in the Colonial Army and utter the famed phrase "Live Free or Die" in the heat of battle.

The Many Faces of Robert Rogers - New Hampshire Born Frontier Hero, "Wobomagonda" (White Devil) to the Abenaki.
Few New Hampshire citizen’s played a more unique and controversial role in the pre-revolutionary period of what would come to be The United States of America than Robert Rogers. Robert Rogers, or Rodgers (7 November 1731 – 18 May 1795), was a New Hampshire resident and colonial frontiersman. Born in Methuen, Mass, his family moved north to what is now New Hampshire settling in a town Roger's refers to in his writings as Mountalona and today encompassing the towns of Dunbarton and Bow. His service to the people of New England, particularly in the war known in the colonies as the French & Indian War (in Europe the Seven Years War) is well documented and a study in the fame and controversy that surrounded this remarkable man. At only 14 years of age he became a member of the militia in King George’s War (1744–1748). Many military historians attribute the seeds of the American Revolution’s success to the ideology, tactics and strategies of the famed Roger's Rangers, led forcefully and adeptly by Rogers. Indeed, one of his favored rangers was his second in command John Stark who would later set aside his "Ranger temperament" to become a General in the Colonial Army and utter the famed phrase "Live Free or Die" in the heat of battle.

Maker's Common founders Sarah Dvorak and Eric Miller discuss their Berkeley eatery/market's focus on American cheese producers and charcuterie, their challenges, mission and unique model of investment called a direct public offering.TRANSCRIPTSpeaker 1:Method to the madness is next. You're listening to method to the madness public affairs show on k a l ex Berkeley featuring innovators of the bay area. I'm your host Lisa Kiefer. And today I'm speaking with Sarah Deb rack and Eric Miller, two of three cofounders of makers common and eatery and market that opened this summer at 1954 university avenue right here in Berkeley, focusing on local producers. [00:00:30] Makers, common is connecting food with community. Welcome to the program, Sarah Devora Speaker 2:and Eric Miller, two of the three founders of a newly opened makers, common on university avenue here in Berkeley. So you found a mission cheese in 2011 and it's wildly popular. What made you want to start something over here in Berkeley? You know, after six years of operating in San Francisco in a, in a pretty small [00:01:00] 650 square foot space, I think, you know, we all were a little bit itching to do something new for several reasons. One was really to have more impact in the industry. There's only so much cheese a small shop can buy and wine and beer. And also it was, we were really limited on what we could provide in terms of a culinary experience just because we have an oven and a sandwich press, you know, so it's not a full kitchen. I'm not a lot of space. So it was kind of your customer demand it sounds like. Yeah, I mean sort of. And also our sort of creative energy. [00:01:30] And then also mission cheese is technically a single member LLC. That is my sole responsibility for better or worse. And we wanted to like bring more people into the fold. Eric had been at our manager for three years there and so we really wanted to work on a project together like officially the white Berkeley. I'm just curious about the different environments. I know San Francisco is a completely different environment than Berkeley. Yeah, Speaker 3:definitely a lot of different reasons for that. Um, you know, we, we did initially scour San Francisco to find a place and it was just really difficult and just getting so [00:02:00] expensive and getting expensive here too. Uh, yeah. But I think, you know, I think we'll probably see that ramping up over the next couple of years. But I think so. Good timing. Yeah. You know, timing is definitely. Exactly. Um, but you know, we, we dealt with some lors and we were in lease negotiations on a couple of places in San Francisco and it all kind of fell apart at some point and whether it was difficult owners or you know, leasing agents and things like that, it was just overly complicated. So we decided to look, do [00:02:30] a little, you know, dabble with some searches in the East Bay. And so, you know, Oakland and how did you find that great space? And it's in a great location by the UC theater. Speaker 3:That area is really popping and it's just going to get better and better. And your space is beautiful. Thank you. We appreciate that. Did you have to build that out? It was, it was a total shell that we found of all places on craigslist. No Way. Not Energetic. Um, just started doing searches and various locations and um, we saw that and one of the, when we together a list of [00:03:00] what's our ideal space and what does it look like. It was something that wasn't part of a new construction sort of formula retail ground floor where everything looks the same and kind of cookie cutter something to a little bit of its own personality. And this kind of had it a for sure in, in loads. Um, you know, there's not a square corner in the entire space. The floors aren't level, you know, it's, it's a wonky space that we're able to turn into something really beautiful. Speaker 2:Yes, there's so much light and I love the garden area out back. It [00:03:30] just really felt like, you know, all the spaces that we were looking at in San Francisco, we're like, oh, we could make this work, we could tweak it here and like sort of figure it out. But when we walked into this space, it just felt right for our concept. You know, there was a small loan look for the market to the left and felt organized correctly. And then the outdoor space just felt amazing. The owners and landlord just felt really welcoming and like wanted us there. So you know, whenever you're opening a business that feels good, people has a different personality. Yeah, for sure. So in San Francisco [00:04:00] right now is just like, I feel like just trying to get every last bit they can from people that are leasing things before things turn or I don't know what it is, but you know, we got your up against like urgent care facilities and people willing to spend 10 plus dollars a square foot. Speaker 2:And like as a small food business that's dedicated to really amazing ingredients, like you're not, that's not where you want to put your money. Yeah. You're not going to make it, you know the numbers don't cry. You've mentioned your concept and just for our listeners who don't know about mission cheese in San Francisco and your new place makers common, tell [00:04:30] us about your concept. What is it? Well, I mean makers comment is like as simply put as I can possibly do is a market and eatery. The market is, you know, highly curated all domestic products. Um, cut to order cheese and charcuterie counter and really focusing on people making really soulful products and sort of doing what mission cheese did for the cheese part of our business in that we're, you know, sharing stories and getting like lesser known, smaller production American cheeses into people's mouths. Speaker 2:[00:05:00] We want to still focusing just on American cheeses. Correct. We have one Italian guest Parmigiana Reggiano, but everything else is fully American. So will you have a really pretty deep background in cheese? I understand. Well how did you get into cheese after moving to the bay area and working in corporate retail for a few years I was really drawn to the food world and I almost went to culinary school. I worked in a kitchen on my pursuit to going to culinary school. And you know, in learning that I did not want to be [00:05:30] a chef, I learned that I really loved and was fascinated with fermentation and cheese. And you know how you start with one simple ingredient and it morphs into this, these, you know, amazing characters that have varying flavors. Every state wide states make cheese probably. Speaker 3:I, I know that I'd had some cheese from Hawaii and goat cheese from Hawaii that was quite delicious. Yeah. I don't know that I've had anything from Alaska. Wouldn't personally. Interesting. I didn't mention that [inaudible] up there. I mean Speaker 2:there's, there's definitely cheese being [00:06:00] made most places now. I mean it's whether it's, you know, produced at a level that can make it outside of the community. Like there are a lot of hobby cheesemakers who, you know, just make it yeah. You know, one wheel at a day or even one wheel every two days and then they sell it locally at a market or just give it to their friends. But um, yeah. So how do you find out about the great cheeses, let's say locally or not locally? Well did they contact you or Speaker 3:sometimes you get some of the hour each. But yeah, I mean I follow a lot of other cheese shops [00:06:30] around the country on Instagram and then they're taking photos of awesome cheese that they're finding a man. I'm like, Ooh, who's that producer? I don't know them like, and then we can see if we can get our hands on some of that if there'd be distributed over here. So that really does help quite. Yeah. Speaker 2:Yeah, it's a game changer for that. It was like culture magazine and every year there is an American cheese conference that happens and it bounces around in different locations. But there are, I think now somewhere around 1500 cheeses that are entered in that competition every year. So if you'd go to that conference, you have the capability [00:07:00] of trying 1500 different American cheeses and in a short three days span. So you find a lot of things there as well and make a lot of them relationships and can, and do you make cheese? Do you have your own signature cheeses? Speaker 3:We don't make cheese. Okay. Um, we don't do any onsite there. There's occasional, you know, maybe like a ricotta, like a cheese that will occasionally show up based on, that's kind of from some other projects that may be happening. But you know, the flip side of that is we are making sure catering, so we are fermenting, you know, Salami and things like that [00:07:30] in house as opposed to the cheese side of things. Yes. Speaker 2:But you teach classes, right, Sarah? Or did you use to on a cheese or someone that we all have taught classes at certain number of points in time. Usually Speaker 3:pairing unrelated. Yeah. I'm like, you know, wine and cheese or beer and cheese or sometimes wine versus beer just to like really have some fun with it. You know, there are a lot of cheeses that are delicious to just nibble on. And then there are ones that are really, really amazing with the right beverage or the right food to pair it with. And that's kind of, I think where we kind of bring the [inaudible]. Speaker 2:Right. You have the [00:08:00] local beers on tap and wines. Uh, right now Speaker 3:the eight perhaps. And they're all California producers, you know, all the wine and beer is California for the beer though we did, you know, since we're coming in the Berkeley, one of the things I thought was gonna be really important was to build those local relationships and to have people like Gilman brewing. Um, and Tim a scowl and field work for example. There some really local breweries that are doing some really great stuff. So that was kind of a key component and having a good, you know, what I felt [00:08:30] to be really legit and you know, paying attention to what's happening in Berkeley style. Speaker 2:You walk inside and there's a lot of local art. There's a beautiful ash family produced a beautiful quilt on the wall or mural over his moms. Oh, okay. Masterpiece and Oliver's a third partner or your husband. Yes. And so was that your focus to, to get everything local that, you know, the chairs, the table, I mean, everything we, I mean, we really try, I mean, when you're designing a space, you notice it like trends and sort of interior design [00:09:00] pass through. And so at a certain point you're like, okay, we need to like inject our own little flair and soul, you know, into a space. And we did that with mission cheese. I think we did. We tried really hard to do that and makers comment, it's a bigger space. But yeah, adding the mural, which tells the story of fermentation of beer, wine, cheese, and also did geography of the bay area and how it relates to Berkeley. And that was actually painted by Oliver's cousin Lori Damiano. It's really beautiful. Yeah, that was really fun. It was a great project. And then the quilt and by Oliver's [00:09:30] mom and the chairs are produced by the same gentleman that produced the stool or the stools are produced by the same gentleman that produced the tools that mission cheese and the lights come from Jerrod's pottery in Richmond. And so I think it, it makes the difference, like those little touches of like community and yeah, definitely bringing a spirit to a space Speaker 3:even, you know, like the Bar, uh, and whatnot. Our contractor who's here in Berkeley. They had done a tear down years ago and he had all this dug for that they'd been sitting on for a long time and kind of came up in conversation and that became [00:10:00] our good old Doug fir. Yeah. Yeah. Quite old. It's really beautiful. Would we have found out that it's quite soft though? It takes some dings in in those, those first couple of days like Oh God, but now it's like, oh, that's character. Speaker 1:Yeah. Yeah. For all of that. Yeah. If you're just tuning in, you're listening to method to the madness, a k a l x public affairs show featuring bay area innovators. Today I'm speaking with two of the three founders of a new [00:10:30] restaurant in the market in Berkeley called makers common, Sarah [inaudible] and Eric Miller. So your name makers common. I'm curious about that cause you know the makers movement, was there some connection to that or why did you call it Speaker 3:that was kind of unintentional and we did talk a little bit about that but it was really, you know, kind of deprioritizing it in a way ourselves and like trying to really focus on the actual makers, the cheese makers, the brewers, the wine makers, people that are making amazing [00:11:00] [inaudible] across the country. And then you know a little bit ourselves as well like what we're making and utilizing our kitchen and our skills to, to feed people. So and not being a really chef-driven restaurant where that's, you know, like you know the name of the chef and that's what sort of drives the business in a way and gets people through the door. This is kind of flipping that script a little bit and it's knowing our producers really well and being able to tell those stories. So it's about more about those makers. Speaker 2:Yeah. Mission cheese was really hyper focused on the cheese [00:11:30] and I think the name makers come and opened it up a bit. And instead of being about the product being about the people making the product and also the Commons part comes in is that just like a space for the community to come together and ideally we really want the makers to feel welcome there and happy there. No spaces. Speaker 1:Well, speaking of community, the most interesting thing to me about your whole thing is that you have created Speaker 2:a space that was invested in by the community you call your 165 or so investors, [00:12:00] co founders. Founders. Yes. The idea of bringing community in together with your restaurant. Yeah. You didn't do that with your first restaurant and cheese was all, all scrappy friends and family. Did you just not want to do that again? I mean I think to a certain point you feel like you wanna like stop leaning on, um, you're super tight community and open it up to the broader, broader space. And I think, you know, while having your family invested in your business, it's all pretty intense. And not to say that our family isn't invested [00:12:30] in this current business, but yeah, we wanted to do something else. And I think wanting to do something that felt more aligned with the good food movement and the direct public offering really felt like it was good friendly way to get money and interact with the community, which sort of marries a good food movement where getting money from a bank and like signing your life away and just that process didn't feel like it really matched. So I don't know. We were all really excited about the idea of raising money from the community and not just accredited investors, but unaccredited investors so anyone could invest. [00:13:00] The minimum was $1,000. Our average, I think at the end was somewhere around 3,500 Speaker 3:I believe it was 101 65 or one 66 investors. Speaker 2:Okay, and you met your goal? Not exactly [inaudible] Speaker 3:gold in a sense from a feeling perspective, just to throw that in there. Yes, because it was, people got more excited about it than we had anticipated. I think overall in the beginning though, what I think slowed us down was there's a lot of education around what a direct public offering is. Before you can even really talk about the offering [00:13:30] itself versus yesterday. Like explain what a DPO is and then we can get to here's what we're trying to do. And so I think that kind of cost us a little bit a time. Speaker 2:Can we say people are knowing about this now though? [inaudible] here recently and he talked about their direct public offering and people are thinking about the importance of community. Speaker 3:Yeah. It's just a different way to sort of deal with your finances and you know, you have, you know, we know we have a 165 166 customers out of the gate essentially. Speaker 2:Are there downsides where our challenges of doing it, this way of bringing in local investors, [00:14:00] it took a lot of time. Yeah. Speaker 3:It's, it's definitely, it's a lot of individual touches as opposed to, you know, just getting a big check from a bank or something like that. So you figure if we have 166 investors, that's 160 at minimum of 166 conversations because there's a lot of time and yeah. And again, like that educational aspect of it out of the gate, you know there were a few people that knew what it was beforehand, but mostly it was going through the whole process of, of that education. And did you have conferences with a groups or did you do [00:14:30] one on one? [inaudible] one on one but we tried to do is we at mission cheese we are hosting happy hours their weekly, biweekly where we would invite people in and tell your friends, bring your friends, anyone who might be interested and would do, you know, we would go through like a little slide deck but have some wine and some cheese. Nice sort of casual sort of situation where you know there's no hard sell in it, you know, is just for proof of concept, mission, cheese and how successful that's been trying to go for this, you know, other business from there. They must feel pretty good to know that local people want this business here. Oh yeah, [00:15:00] absolutely. You know, I think if they're invested in it then they want you to stay alive. Yes, yes. Speaker 2:And I think that's really the beauty of crowd investment, um, is that you have cheerleaders out of the gate and you have also people to bounce off ideas and come like we've had a lot of founders send us suggestions or just like, you know, useful information and critiques that, you know, we're using to like guide the business and make sure that we are the best we can be for our community. Cause that's really what we're trying to do is be a gathering spot for Speaker 3:Berkeley. Yeah. I think having that [00:15:30] group out of the gate though that are more comfortable coming directly to us with ideas and suggestions or even like some critiques here and there is great cause it's, it's sort of, it's a great little firewall and communication path before you have people that you don't know at all that are just going straight to Yelp or something like that. [inaudible] going to Yelp to write a one star review at least, or probably you're probably going to talk to us first. Yeah. But you have to manage that. I mean that, that is a time consumer for sure. Yeah. It hasn't been terrible. Oliver is really the person spearheading that for sure. [00:16:00] He's the person that's sending out the interest checks and all that to our founders and just kind of the key point person for when there are communications and you know, we kind of then take that information and divide and conquer however we need to respond. Speaker 3:You think about the old days, you know, before social media, that's what people had to do anyway, right? I mean go out to their community and friends and make that kind of contact. So it's kind of a swing bed. It is. Cause I mean the history of the drugs public offering is that it came right after the uh, you know, great depression when [00:16:30] banks weren't lending anymore. So this is a way for businesses to kind of get a little restart when there was no money being loaned out. Where do you see yourself going in the next few years? What other new things do you want to do at that location? We're so in it right now. Yeah. It's one of the things I do a light to a fantasize about for sure is that on the [inaudible] production side of things, you know, where we're small and scrappy in there and doing a, I think we're doing a really nice job, but to [00:17:00] get to a place where, wow, we're so busy on their front that we need our own production facility for stuff like that. Speaker 3:And where would that be? I don't know. Maybe Berkeley as well. You already have some great people here, you know with a, from honey and you know Paul Bertolli, so the west coast charcuterie hub, give those guys a run for their money. I don't know. There's always room for small production craft goods like that. There's really beyond for money. There's not, yeah, there's not, there's not too many super local. You know, there's, there's some other people doing some really great stuff, but you don't [00:17:30] have too many production facilities. No. Overall local butcher makes sausages, but those guys are amazing. I love them. Fantastic. Yeah, I think, you know, it's looking at stuff like that right now. It is just, you know, we're kind of a function of just making everything work right now. So five years out is a little hard. But that's definitely one of the things that I would like to see happen Speaker 2:for sure. Pushing the products that we do create inside of makers, common outside of the space to be available to others and also grow that [00:18:00] sort of interest in fermentation and old, old foods and preservation. That's for sure at the nickel for all of us. But first and foremost we need to fill that space up and get nice and busy and Oh, you're very close to the campus. Yeah, we're close to the campus. We have an amazing assortment of wine and beer and I think we're all really proud of it and just want to share those things as well as like all the other food items on the menu and in the market and just really try to support these local small guy. I mean a lot of the wine makers that we're supporting [00:18:30] are making one in the bay area and yeah, Speaker 3:yeah. I guess, you know, kind of grow those relationships. Expanding with Sarah saying there, but for like more, you know, short term kind of goals is like yeah. You know, getting at those, filling out the space, getting some, getting more, more impacted, turning it, you know, into, you know what you're talking about that that spot where it is that gathering place, you know, for downtown Berkeley. How do you do that? You know, we've been talking to Berkeley Rep and we've been talking to the downtown Development Association and Speaker 2:yeah, there's going to be a downtown [00:19:00] Berkeley walking food tour for like nice nighttime ever and they're really excited to feel like downtown Berkeley's in a spot to like offer that there are a lot of alleyways now going north, south from near where your location is and you can cut across and go multiple streets and venues and that's kind of happening. Then we're going to have a parkland and some bike parking out front of our space. That's all in the works. And so we're just really focused on the, [00:19:30] you know, short term becoming like a community gathering place and adding really to the vibe that is downtown Berkeley and not, you know, like making it a place where people jump on Bart and come here to eat or just walk in addition to being the place that you know, there's an amazing neighborhood, you know, right to the west of us and I hope we're a place that they're happy to walk to. I wanted to ask you what your biggest challenges have been? Uh, not just at makers comment but mission cheese as well. Speaker 3:I think, I think out of the gate for makers common, at least it was staffing. Um, for sure. [00:20:00] You know, everyone's been talking about a shortage of land cooks and things like that in the bay area in general. And I think that would, that was probably the biggest hurdle for me out of the gate was that every time I was able to get a little bit further away from the kitchen to do other things that were more front of house oriented or more cheese oriented, it's getting pulled back in because of some issues there, but starting to come back together, which is great. I think overall we have a good core front of House team at makers come in, you know that they're [00:20:30] all learning the lines and the peers and being able to better speak about cheese, which is really great to see seeing like that excitement in people. But staffing out of the gate was definitely hard. You know, and I don't want to speak for Sarah, but you know w there's been just because mission cheese is a little smaller, you have like a really great tight team. So there when when someone leaves, it does have a bigger impact on that side because it's sort of like, you know, everyone's kind of the big fish there in a way. Yeah. In a, in a little pond. Speaker 2:You know, what we're doing and offering is really, [00:21:00] there's a lot of knowledge involved in it and I think we'd sort of took for granted the baseline of knowledge that we were so familiar with and comfortable with that mission cheese where after six years of being an operation, that passion and that baseline of information is like sort of infused almost in the space because no one's leaving all at once. So like starting from a clean slate and sort of building that knowledge of the, of the products that we're carrying because they are really strange. Like if you come in and look at our cheese case, even as a cheese lover, you are probably gonna not see many familiar [00:21:30] faces in our cheese case because it is all domestic, pretty small production like unique things. So even someone with a robust cheese knowledge has to learn those products specifically. So I think getting that baseline knowledge was a challenge in the beginning. And I think, I mean team is doing an amazing job in getting up to speed. And then also like Eric said, the staffing, I mean everyone you talked to in the bay area, food, retail, I mean there's a lot of turnover. It's hard. Well it's hard to hire people because people can't afford to live here. Speaker 3:It's a, it's not even so much the turnover. It's that [00:22:00] you know what you, what you can afford to pay people. Cause you know, we want to do the best that we can for our employees at, at all costs. In a sense. I'm still doesn't necessarily amount to enough for you to have your, you know, studio or one bedroom apartment by yourself, especially in San Francisco for sure. But you know that that same trends moving out this way too. Speaker 2:Yeah. When I helped permission cheese, pretty much the entire staff, I, I always reference this because we had like a progressive cocktail party for our first holiday party because everyone lived within a stone's [00:22:30] throw in the center of the city and the mission are very close by. So that was just 2011 2011 and now we don't have a single employee that lives in the mission. Yeah. Wow. They live either in the East Bay or at the beach or, yeah, I mean further out. Yeah, outer sunset, you know, Concord and, yeah, exactly. And Jose crazy. Really want to know what you think should be done about this. Yeah, that is a complicated question. I mean, just because you're in the retail business and we're also a part of it. I mean [00:23:00] we part of also why we needed to wanted to open another businesses that we couldn't really afford to live in the bay area. Speaker 2:I mean all of her and I lost her rent control apartment last year in San Francisco and we had to move out. I mean, you're in the East Bay now. No, we're in the North Bay. Funny enough. And it's not, it wasn't all that intentional. It was just an opportunity for a reasonably priced house came up. And so that's where we are. Yeah, it's a challenge I think for everybody, including ourselves. And so I don't, I don't know that there is a solution that I can think of. I mean there are, [00:23:30] there are some onerous like taxes and things at the city and makes you pain or just like really small food business. Should I still be paying on the tenant improvements of the space and the mission? Six and a half years in my tenant improvements, which I like, which is like includes my refrigeration is still worth like $87,000 I'm like, no, that refrigeration is almost dead back time replacing many of them so well I guess just the, the closures are going to be the message if they can't make it. Speaker 2:Yeah. I think part of the struggle [00:24:00] in the bay area, and I mean I could be totally wrong, this is just my hypothesis is there are a lot of tech companies that are offering food. They're offering breakfast, lunch and dinner and people aren't leaving their building. And I know that you feel that in the city and people are also ordering food online. I mean definitely like roasters and like people doing the same things that we're doing are feeling that, you know, and it's unfortunate because I want there to be more of a push from these companies to go out and spend the money that they're making in the bay area to support local communities. And I know some [00:24:30] businesses do that and I know salesforce highly encourages people to get out of the building and things like companies like that. But I wish that would become more of a trend. Speaker 3:The food industry is lost a lot of line cokes. You know, we've, we've been reading a lot about that where a lot of the larger companies where they have really well outfitted kitchens inside their offices, you know, where you can be a chef and be more nine to five [inaudible] and not have the long hours that a lot of restaurants do from open to close and clean up, you know, pretty cushy. But that just means [00:25:00] that those people don't go outside, you know, they just sort of stay there. They eat there, you know, and the only thing missing or is just some, some cots for everyone. Speaker 2:I mean I think, I think people will eventually realize that they want places in their community to hang out and they'll do that. And I think we're just in a point of this, the technology swing right now where it's difficult and I think a lot of businesses even in the mission felt it last year and probably will continue to feel it as people interact more with food and technology and get it delivered to their house versus going out. Speaker 3:For me, when I really started [00:25:30] getting into food, it was with like a, a good group of people that, uh, were my local community when I was living in New York City still, uh, before moving out to the west coast. And all of our get together is revolved around food and cooking and everyone getting together. And I feel like this is just sort of a continuation of that. And you know, you go to a friend's house and someone's doing dinner and everyone always inevitably ends up in the kitchen for some reason or other. And though that doesn't happen at maker's common because it's a restaurant, we can't actually do [00:26:00] that. Um, it's being able to feed people and, and you know, provide that experience in a way that's no different than, you know, hanging out with your friends and giving them the information if they need it and giving them the an emanating. Speaker 3:Exactly. You know, and maybe, you know, introducing some new things that you never had before, especially in the cheese front. There's so many cheeses that we represent and that's such an amazing community unto itself. And to be able to fold that into like my community to the Berkeley community and you know, the wine and [00:26:30] the beer and in the charcuterie and, and to just be proud of that and to be humbled to by the, the support that we've received from our founders. And you know, all of that just comes together. It can't be more about community than that. Speaker 2:Food has been a big part of my life growing up. Like my family always sat around the table and I do it from a real, I'm originally from Wisconsin, so the cheese really is in my veins. But yeah, you know, we had long family dinners around the table and it's always been such a big [00:27:00] part of my life. And I feel like that community aspect and what coming around a table of like home cooked food does is just so irreplaceable and like my daily life and I hope it is. I want it to be in everyone's life, certainly my son's life. And you know, the conversations that happen and how we talk to each other as humans and like understand like how each other feels and you know, what challenges and things that people are going through. And I really feel like food has an amazing way to connect people in a, in a way that very little else does. Speaker 2:You know? [00:27:30] And for me, that connection really to food came moving to the bay area and really understanding what a great tomato tasted like and what a fuzzy peach coming up the behind, you know, like what that felt like, you know? And just that close connection to food. And we spend so much time and attention on so many things in our life, but like everything that we're putting into our body can sometimes be forgotten. Mission cheese was an effort to really showcase the cheesemakers and make consumers or connect consumers so that next time they go to the grocery they might be asking about Sophia [00:28:00] or fat bottom girl or Dunbarton blue so that our local cheese makers can grow and scale and stay around. You know, and you know the last few years we have seen some fall out and it's sort of scary cause I do feel like the good food movement was on such a tear. Speaker 2:And I think it's been, there's so much happening right now that it's sort of hard to stay focused on it. And I do really think that having a robust agricultural system that feeds us is so important. I think mission cheese has become a remarkable gathering place and a place to tell stories and to introduce people to new and interesting [00:28:30] things that are off the beaten path so that our food system stays diverse and fun and engaging and I hope makers as an extension of that. If some of our listeners want to reach you guys or do you have a website? Tell us how to, Speaker 3:yeah, a maker's common.net for the website. You can find us on Facebook and Instagram. Just maker's common Twitter as well. So I'll just walk down to 1954 university avenue. Exactly, exactly. Between Belvia and MLK and then joy, we want [00:29:00] guests building that community and get people in the door. What is actually in Velveeta? That's a great question. I mean it's anyone really no processed cheese food. I'm sure it's a lot of vegetable oil. Yeah, processed, processed cheese food is what it generally says on the label for things like that. Like that was our goal is to like get rid of the stigma that comes along with that word, which is like, I mean it means Kraft singles, right? I mean a great idea to change that perception. And I always, I always kind of stutter a little bit when I go to say like, Oh, you know, American, [00:29:30] Oh, do I really want to say American cheese? Like go, you always have to throw craft in the middle or something. I like American craft cheese, but not with the k leaving crowd. I just say American cheese. I think if American cheese makers are Speaker 2:the most amazing people too, I mean, that is really why I am made American cheese because they're the most collaborative, amazing, Speaker 1:genuine, beautiful group of people that you'd ever meet. I want to thank you though for being on the program. Thanks for Eric and Sarah. Yeah. [00:30:00] You've been listening to method to the madness, the public affairs show on k a l expertly celebrating bay area innovators. You can find all of our podcasts on iTunes university. We'll see you next time. [inaudible]. See acast.com/privacy for privacy and opt-out information.

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This week on Stogie Geeks News, two cigar icons come together, Steve Saka has a new release, and some FDA updates. Visit http://stogienews.tv for all the latest episodes!

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