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Send us a textThe Outlaws welcome back Hughesy and they discuss Top 5 fictional restaurants they;d like to eat at, 5 crazy,over/underSupport the show#outlawblitz @outlawblitz
Hello, ya little pickle balls! On episode 160 of HINKY, we didn't do a good job of eating on our own. Good thing we have snacks to try together! We did, however, have a lengthy discussion about whether or not Lexington is a boring food town, and we read an article about a topic that both infuriates and gives Sara some smug satisfaction at the same time. We try some very flavorful snacks for Everybody Tries, and Sara tells us history of something that no one really knows about for the HINKY History Lesson. What else do we get into? Follow us wherever you get podcasts to find out! Hungry in Kentucky: New episodes every other Wednesday Twitter and IG @hungryinky Bluegrass Bourbon and Eats: Facebook and IG @bluegrassbourbonandeats Twitter @bbandeats Girls Beer Sports: New episodes every Tuesday Facebook and IG @girlsbeersports Twitter @grlsbeersports Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com
WBZ's Jordan Rich talks with Joe Correia, President of Leyenda 1925 Tequila, about what makes his tequila so special. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.
On The BIG Show today, we talk about the oldest hotels in the world, what people would do with an extra hour each day and more! Connect with us on Instagram: @kiss92fm @Glennn @angeliqueteo Producers: @shalinisusan97 @snailgirl2000See omnystudio.com/listener for privacy information.
Joe Correia, President of Leyenda 1925 Tequila, about why he decided to create this tequila and its heritage. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.
WBZ's Jordan Rich talks with Bobby Wong, owner of Kowloon Restaurant, about more history of The Kowloon Restaurant during their 75th anniversary celebration. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.
WBZ's Jordan Rich talks with Bobby Wong, owner of Kowloon Restaurant, about some of the history of The Kowloon Restaurant during their 75th anniversary celebration. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.
WBZ's Jordan Rich talks with Ray Tremblay, Corporate Beverage Director for COJE Management Group, about the Cuban vibe at Mariel restaurant. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.
WBZ's Jordan Rich talks with Chef Gary Gianchetti with Selfup Cooking Classes about these terrific classes you can join to cook like a pro. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.
The Gaza Humanitarian Foundation (GHF), a newly established U.S.-backed aid group distributing food in Gaza, is under fire from critics who say hundreds of Gazans have been killed near its distribution sites.But is there a bigger story here?In this episode, I sit down with Johnnie Moore, executive chairman of the GHF and former commissioner for the U.S. Commission on International Religious Freedom.“We have one mission, to feed the people of Gaza in a way that Hamas—a designated terrorist organization in the United States and Europe—can't steal the food because for many, many years, Hamas has been stealing the food of the Gazan people,” Moore says.“The problem in Gaza is that the United Nations and other international agencies created a system which empowered virtually every bad actor and every bad force in the Gaza Strip to make a bad situation worse.”Views expressed in this video are opinions of the host and guests and do not necessarily reflect the views of The Epoch Times.
Kelly Gibney talks through her divine sounding meatball recipe. She says the meatballs stay incredibly moist and tender with the addition of grated carrot. Chickpeas are an economical addition to the smoky tomato sauce, that brings texture and added nutrition. Traditionally this dish might be served with crusty bread, roast potatoes or a green salad but rice also works really well.
Eden Grinshpan is a TV food personality, author of the bestselling cookbook Eating Out Loud, and the creator of the vibrant online platform Eden Eats. Known for her relatability, raw sincerity, playful goofiness, and bold, veg-forward cooking, Eden brings joy and flavor to everything she touches. She earned her culinary degree from Le Cordon Bleu in London before eating and adventuring her way across Europe, India, Southeast Asia, and Israel, where she spent summers growing up. Her passion for travel and food led to her breakout Cooking Channel series Eden Eats, which she both produced and hosted. She later went on to host Log On & Eat with Eden Grinshpan and serve as host of Top Chef Canada. Eden currently splits her time between New York and Toronto with her husband, Ido, and their two daughters, Ayv and Romi. Her latest cookbook, TAHINI BABY, is a joyful celebration of Middle Eastern– and Mediterranean-inspired, veg-forward cooking. Bursting with fresh flavors, approachable recipes, and Eden's signature flair, TAHINI BABY makes it easy—and fun—to cook like an It-girl in your own kitchen. From noshes and brunch staples to bold veggie mains and next-level sides, plus vibrant condiments, dips, and pickles, Eden invites everyone to roll up their sleeves, get a little messy, and fall in love with food all over again. We discuss: How Eden sets healthy boundaries with technology and social media to protect her well-being and stay present with her family The behind-the-scenes journey of writing her second cookbook, Tahini Baby, and why tahini and sesame seeds are the ultimate flavor enhancers Eden's approach to balancing motherhood, marriage, and a thriving culinary career, with grace, humor, and honesty Tips for bringing big flavor to every dish using fresh summer produce, pantry staples, and Eden's favorite condiments Real talk about meal prep, and Eden's favorite ways to keep cooking exciting and stress-free Follow Eden Grinshpan on Instagram: @edeneats Order Tahini Baby: https://www.tahinibabybook.com/?fbclid=PAZXh0bgNhZW0CMTEAAae2Q7rqrlp4teTHsLsH0if-JDpr6HReqHWj98QUiOtUsjLDIZE6v5ODkorWUg_aem_o1lGkeiglIKDBU_W6TrpAw Learn more about High Vibration Living with Chef Whitney Aronoff on www.StarseedKitchen.com Get 10% off your order of Chef Whitney's organic spices with code STARSEED on www.starseedkitchen.com Follow Chef Whitney Aronoff on Instagram at @whitneyaronoff and @starseedkitchen Learn more about your ad choices. Visit megaphone.fm/adchoices
Jason talks whiskey with Phil Steger from Brother Justus on the release of Founders Reserve 3 on DeRusha Eats!
4pm Hour: Jason talks with attorney Joe Tamburino about the trial of Sen. Mitchell. Does her defense hold up? Then he's joined by Phil Steger from Brother Justus about the release of a new whiskey
We have a new puppy, Winston. He bites. Sleeps. Eats. (Does one or two other things.) Oh, and he digs. Winston doesn’t dig casually. He tunnels. Like he’s escaping from prison. It’s compulsive, ferocious, and filthy. Why does that dog dig so much? I wondered recently. Then it hit me: I’m a digger, too—prone to “digging” into myriad things I hope will make me happy. They’re not always even bad things. But when I fixate on finding satisfaction in something apart from God, I become a digger. Digging for meaning apart from God leaves me covered in dirt and longing for something more. Jeremiah rebuked Israel for being diggers: “They have forsaken me,” God said through the prophet in Jeremiah 2:13, “and have dug their own cisterns, broken cisterns that cannot hold water.” God disciplined His people for neglecting to seek Him. They’d dug their own wells in an attempt to quench their deepest thirst. But God reminded them that He alone is the “spring of living water.” In John 4, Jesus offered this living water to the woman at the well, who’d also done her share of digging elsewhere (vv. 10-26). We’re all diggers sometimes. But God graciously offers to replace our fruitless digging for fulfillment with His water, which alone satisfies the deep thirst of our souls.
On this volume of Tales And Traditions, Stephen and Cody grab a chair on the porch, but Cody stopped and grabbed Ryan & Brad for some extra help. They guys wanted to talk about summertime cooking, from seafood boils to side dishes for the family reunion to dessert treats from their childhood, this show will leave you hungry. Check it out!!
John and Soren talk about all of the fun food news there is you can use. After talking about what they've cooked over the last week and John detailing a terrible restaurant experience they cover a guy who has charted the best rotisserie chickens in the country and also how Fernet Branca make awesome coins that John is not at all mad he doesn't have one. Thanks for listening!!!
Continuing Livebearer month, the Water Colors team is discussing goodeids! They belong to the order cyprinodontiformes, the suborder cyprinodontoidei, and the family goodeidae. This family is split into two sub families. The first, goodeinae, are endemic to shallow freshwater habitats in Mexico – particularly along the Mesa Central area. Additionally, some species are found in brackish fringes of the Pacific coast, and north to Central Durango, Central Sinaloa, and North San Luis Potosí. The second sub family, empetrichthyinae, is found in the southwestern Great Basin in Nevada. Many of these species are rare and difficult to find, adding to the allure for livebearer fanatics. We discuss availability, conservation status, care, and more! Which species have you kept? Goodeid Working Group: https://www.goodeidworkinggroup.com/ Join the discussion on the Water Colors Aquarium Gallery Podcast Listeners Facebook group! https://www.facebook.com/groups/788428861825086/ Enjoying the show? Support the gallery by shopping aquarium plants, merch, equipment, and more! https://watercolorsaquariumgallery.com/ Looking for more content? Become a YouTube member for exclusive access to behind the scenes livestreams! https://www.youtube.com/@watercolorsaquariumgallery Species mentioned in this episode: Empetrichthyinae Crenichthys: • Crenichthys nevadae • Crenichthys baileyi Empetrichthys • Empetrichthys latos • Empetrichthys merriami Goodeinae: Allodontichthys: • They live in the riffles of the streams • Mainly insect feeders • Cool clean water Alloophorus • Bulldog Goodeid!!! • Lakes and slow moving vegetation • Apex predators • Large teeth and jaws Allotoca • Silty bottomed springs and creeks • Detritus Ameca • Clean warm springs • Algae • Easiest Goodeid in my opinion Ataeniobius • Peaceful • Mainly eats algae Chapalichthys • Lakes a rivers • Vegetation feeder Characodon • Spring fed ponds • Carnivorous when fry Girardinichthys • Carnivorous • Underrepresented Goodea • Big boys • Eats everything Hubbsina • Carnivorous • Underrepresented Ilyodon • Flowing water • Algae feeding Skiffia • Warm springs • Vegetarians Xenoophorus • Springs over silty bottom • Vegitartain Xenotaenia • Omnivores • Variety of habitats Xenotoca • Omnivores • Variety of habitats Zoogoneticus • Carnivorous • Variety of habitats
Jason talks about a recent Minnesota Monthly article. Then he asks listeners for their favorite lakeside restaurants.
4pm Hour: Jason talks with his favorite advice columnist Adrienne Lee on "Ask Adri". Then he asks listeners for their favorite lakeside spots on "DeRusha Eats"
There's a change for this year's Arts, Beats & Eats.
We get into our Mens Room Question: What did you spend a whole lot of money on, whether you wanted to or not?
Part 1 Eats, Shoots & Leaves by Lynne Truss Summary"Eats, Shoots & Leaves: The Zero Tolerance Approach to Punctuation" by Lynne Truss is a witty and engaging exploration of the importance of punctuation in writing. The book emphasizes how proper punctuation can change the meaning of sentences and affect the clarity of communication.Truss uses the amusing title, derived from a joke about a panda that eats bamboo, shoots (the bamboo), and leaves, to illustrate how punctuation marks can drastically alter interpretations. The book is structured into various chapters that focus on different punctuation marks, including periods, commas, apostrophes, quotation marks, and more, providing historical context, grammatical rules, and humorous anecdotes to highlight common mistakes and misuses.Throughout the text, Truss adopts a light-hearted yet serious tone regarding the decline of punctuation standards in contemporary writing, largely due to the rise of digital communication and informal writing styles. She argues for a return to precision and traditional grammar, emphasizing that punctuation is not just a set of arbitrary symbols but a crucial tool for conveying meaning accurately."Eats, Shoots & Leaves" serves as both a guide and a manifesto for punctuation enthusiasts and those who may be less familiar with grammatical rules. Truss's passion for punctuation shines through, making the subject entertaining and accessible to a wide audience, ultimately advocating for careful and thoughtful writing.Part 2 Eats, Shoots & Leaves AuthorLynne Truss is a British author, journalist, and broadcaster best known for her humorous writing on the subject of grammar and punctuation. Her most famous work, Eats, Shoots & Leaves: The Zero Tolerance Approach to Punctuation, was released in 2003. This book became a bestseller and garnered significant attention for its witty take on the importance of punctuation. Other WorksBeyond Eats, Shoots & Leaves, Lynne Truss has authored several other notable books, including:Talk to the Hand: The Utter Bloody Rudeness of the World Today, or A Cure for Lapses of Civility (2005) A humorous examination of contemporary manners and rudeness.Get Her Off the Pitch: How Sport Can Change Our Lives (2007) A look at gender and sport, examining the position of women in various sports.On the Brighter Side: A Comic Look at Life (2007) A collection of humorous essays on various subjects.Twenty-Odd Years (The Collected Columns) (2009) A compilation of her columns from various publications.The Lynne Truss Treasury (2010) A collection of her best writings.The Grammar Warrior's Handbook (2011) A guide to grammar with a humorous twist.A Sentence of Death (2015) A mystery novel featuring her character Constable Tilly.A Circus of Clouds (2016) A fiction book that presents an engaging tale.Eats, Shoots & Leaves: The Comic (2021) Illustrated version of the original work. Best EditionsEats, Shoots & Leaves has seen several editions, including paperback, hardcover, and special illustrated versions. The 10th Anniversary Edition released in 2013 often receives highlights for its updates and reflections on the decade since the original publication. It typically contains additional commentary and reflections on how language use and punctuation have evolved over the years, making it particularly valuable for readers interested in both the humorous aspects and linguistic education.Overall, Truss's combination of humor and insightful commentary on language has solidified her place in contemporary literature, and Eats, Shoots & Leaves remains her most significant contribution to literature.Part 3 Eats, Shoots & Leaves Chapters"Eats, Shoots & Leaves" by Lynne Truss primarily focuses on the importance of punctuation in written language. The...
Sports with Rod 7-9-2025 …That's a lot of Grunting …He Eats, Sleeps, Craps and Hits Monstrous Homeruns …Worst Joke Wednesday with AI Bot Jenny
Crime and Drama on a WednesdayFirst a look at the events of the dayThen, Romance, originally broadcast July 9, 1955, 70 years ago, Last Summer's Love. Two young people fall in love during their summer vacation. Joyce McClusky and John Dehner star.Followed by Jeff Regan Investigator starring Frank Graham and Frank Nelson, originally broadcast July 9, 1950, 75 years ago, She's Lovely, She's Engaged, She Eats Soybeans. A story about a new miracle health food. A professional bathing beauty named Jerry Shoulder needs protection.Then, I Was a Communist for the FBI starring Dana Andrews, originally broadcast July 9, 1952. 73 years ago, The Dangerous Dollars. Cvetic visits the Skyline Rancho, a resort run by the Communists. He finds a mysterious airplane ready to leave the country with money owned by the Party.Followed by Calling All Cars, originally broadcast July 9, 1936, 89 years ago, The Crimson Riddle. A young girl has been murdered near San Francisco. She was pretty, black haired, and wearing a green dress. Finally, Lum and Abner, originally broadcast July 9, 1942, 83 years ago, Threats from the Black Pelican. Abner's house has been robbed. "The Black Pelican" strikes again? Will the baby be named "Charlie Abner" or "Lum?" The baby disappears! Thanks to Adele for supporting our podcast by using the Buy Me a Coffee function at http://classicradio.streamIf you like what we do here, visit our friend Jay at http://radio.macinmind.com for great old-time radio shows 24 hours a day
Tofu is heralded as an excellent protein option, but it can be intimidating to cook with, and in the wrong hands positively tasteless. Fortunately, Kelly Gibney's got a dish that is great for tofu enthusiasts and for those who still need to be converted. Click here for the recipe
What kind of products are you keeping in business? Who even buys a Jersey Milk chocolate bar anyway? It's being discontinued, and that has Nat & Drew asking questions! Plus: One of the Jonas Brothers is bouncing back from personal financial mishaps Coldplay continues to endear the crowd at Toronto's new troubled stadium And, responding to your significant other with ChatGPT That and more on today's Nat & Drew Show!
Jason talks with David Benowitz from Craft & Crew about the reopening of Pub 819 in Hopkins after a fire shut them down on today's "DeRusha Eats"!
4pm Hour: Jason reminisces about his favorite video games as a kid on this National Video Game Day! Then on DeRusha Eats he talks to David Benowitz from Craft & Crew about reopening Pub 819 in Hopkins after a fire.
Have you ever wanted to know some of the BEST (and worst) places to eat in Mississippi or around the Memphis area? Big Tae Eats joins Heath and Candace today and they discuss some of their favorite restaurants, can't miss BBQ joints, and even a few places that just aren't as good as the hype in today's episode of the Shootin' The Que podcast!0:00 - Start1:40 - Home Town Food3:50 - Burgers or Sandwiches?7:55 - First Food Review11:15 - Who Influenced You To Start?13:40 - Signature Reviewing Style16:25 - Follower Suggestions22:05 - MS Soul Food25:25 - Food Review Reactions31:15 - Dyer's Burgers In Memphis33:00 - Tope Places To Visit36:40 - Top BBQ Places48:00 - Cajun Food51:50 - Pop Up Burger Business54:15 - Cities To Visit59:30 - Content Creations01:03:10 - What's Next?01:04:10 - Finding Big Tae Eats OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #food #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #foodie #grilling #bbq #barbecue #best #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #mississippi #influencer #foodreview #burgers #top3 #soulfood #bigtaeeats
McGrath as been to Ireland AGAIN and he mightve eaten the most raw Kebab we've ever seen! Join our Patreon - https://www.patreon.com/sloppyjoespodcast We have merch! https://sloppyjoespod.com YOU NEED OUR HELP? Send in your advice question to: SloppyJoesPodcast@gmail.com Find us: twitter.com/SloppyJoesPod tiktok.com/@sloppyjoespodcast https://www.instagram.com/thesloppyjoespod/?hl=en Presenters: Joe Smith: https://twitter.com/Joesmith93 Joe McGrath: https://twitter.com/RadioJoeM Dom: @DommyBW Ethan James: https://twitter.com/EthanJamesMedia #sloppyjoes #comedy #food #foodreview
Mcgrath as been to Ireland AGAIN and he mightve eaten the most raw Kebab we've ever seen! Join our Patreon - https://www.patreon.com/sloppyjoespodcast We have merch! https://sloppyjoespod.com YOU NEED OUR HELP? Send in your advice question to: SloppyJoesPodcast@gmail.com Find us: twitter.com/SloppyJoesPod tiktok.com/@sloppyjoespodcast https://www.instagram.com/thesloppyjoespod/?hl=en Presenters: Joe Smith: https://twitter.com/Joesmith93 Joe McGrath: https://twitter.com/RadioJoeM Dom: @DommyBW Ethan James: https://twitter.com/EthanJamesMedia #sloppyjoes #comedy #food #foodreview
Thanks to Allstate for sponsoring today's episode! Click here [https://bit.ly/457Xdgh] to check Allstate first and see how much you could save on car insurance. Join us this week as we uncover how a secretary's car blindsided the world — and left Chevy scrambling. The Mustang created the pony car, but the Camaro brought real muscle to the fight. Still, GM's top brass tried to hold it back. Why was the Camaro stuck in Mustang's shadow for so long? And what finally made it stand out? Learn more about your ad choices. Visit podcastchoices.com/adchoices
Peace is the prize and the Intention of Every Day; get you some. Matriarch Concludes, but is this the setup for her next season of life? What's for Dinner...Turnip Greens I grew seasoned with smoke turkey... Ingredients 1 tablespoon unsalted butter 1 cup yellow onions diced 1/2 cup red bell pepper diced 1 tablespoon garlic minced 2 ½ cups chicken broth 1 tablespoon hot sauce (I like to use one high in vinegar) 1/4 teaspoon red pepper flakes 1 fully-cook smoked turkey leg removed from bone and diced sea salt & cracked black pepper add as needed 2.5 pounds turnips greens washed & cut 1/2 teaspoon baking soda liquid smoke 4-8 splashes **I soaked my greens in baking soda and vinegar but did not use in the final dish. Get rid of worms you can and cannot see...** Instructions Melt butter in a large stock pot. Add onions and red peppers. Cook until tender and then add garlic. Cook garlic until fragrant and golden. Stir in chicken broth, hot sauce, red pepper flakes, and diced smoked turkey. Taste broth and season with salt & black pepper. Broth should taste very well seasoned and delicious. Let broth simmer for 10 minutes. Add turnips greens to pot and allow them to cook down slightly. Stir, cover and simmer for 1 hour (stirring occasionally) Remove lid and taste to adjust seasonings again. (I usually add a bit more salt, black pepper and hot sauce) NO, NO, NO...Stir in baking soda and liquid smoke. (this will help further lessen the bitterness). Cover and simmer for an additional 10- 20 minutes or until greens are tender to your liking. Serve hot. Financial IQ and Financial Freedom The Devil Wears Sean John. Did the Government throw the trial? Real-T RHOA Reunion Who wore it better Shamea, Angela, Porsha, or Cynthia Bailey... Contact Us on: https://linktr.ee/tnfroisreading Blue Sky: @tvfoodwinegirl.bsky.social Threads: www.threads.net/@tnfroisreading Instagram: @tnfroisreading Facebook: TNFroIsReading Bookclub You know your girl is on her hustle, support the show by navigating to: Dale's Angel's Store...For Merch Promo Code: tnfro Writer's Block Coffee Ship A Bag of Dicks Promo Code: tnfrogotjokes Don't forget to drop me a line at tnfroisreading@gmail.com, comments on the show, or suggestions for Far From Beale St additions.
On episode 623, our pal Bill Carmichael is back to review his 9 night split stay at Boardwalk and Polynesian full of tours, food reviews and we love to challenge opinions on all kinds of Disney stuff. Featuring: Reach Momma and Auntie Judy for trip planning – TravelinTiaras@gmail.com Contribute to the show at www.patreon.com/geekinonwdw Show tshirts available at our Teepublic store Email me at curt.stone@GeekinOnWDW.com
Get ready to drool! In this deliciously fun episode of Where We Roam, John, Dayna, and Shawn dive fork-first into Royal Caribbean's top specialty dining, must-try included eats, and favorite bars—with all the insider tips only seasoned cruise pros can offer. From the Southern charm of Mason Jar to the ultra-exclusive Empire Supper Club and even the hilariously named “Fart 'n Dart Beans” at Royal Railway, this foodie-focused episode is packed with mouthwatering details and laugh-out-loud moments. Plus, we spill the tea on the newly announced Royal Beach Club opening in Nassau, talk drink pairings (hello, bourbon lovers
Hour 1 in full
What happens when a top-tier academic walks away from the ivory tower and becomes a powerhouse investor? In this episode, Peter Winick sits down with David Bell—former Wharton professor, founder of Idea Farm Ventures, and investor in some of the biggest direct-to-consumer brands you know: Warby Parker, Bonobos, Harry's, Diapers.com, and Jet.com. David shares his journey from academia to entrepreneurship, offering real insight into why some thought leaders are drawn to the business world—and how they can thrive there. It's not just about having ideas. It's about turning those ideas into scalable, revenue-generating ventures. Execution isn't optional. It's everything. We dig into the frameworks David uses to evaluate whether a business is built for success—or doomed by bad execution. Why do 90% of ventures fail? Why do smart people struggle to build smart businesses? And how can thought leaders avoid the trap of "great idea, poor implementation"? You'll hear how David thinks about reinvention, the crumbling edges of higher education, and why thought leaders need more than charisma—they need operational rigor. This isn't theory. It's the playbook for transforming thought leadership into a business engine. Three Key Takeaways: • Ideas are easy—execution is everything. Most ventures fail not because of bad ideas, but because of poor execution. Thought leaders need discipline in branding, pricing, and go-to-market strategies. • Academia is no longer the only path. Experts are increasingly leaving universities to apply their knowledge in startups, tech, and corporate innovation roles—where their insights can drive real-world impact. • Strong thought leadership needs a solid business model. Concepts must be packaged into tangible, scalable offerings to succeed—whether that's products, platforms, or frameworks. If you found the David Bell episode insightful—especially the focus on turning great ideas into scalable businesses—don't miss our conversation with Michael McFall, co-CEO of Biggby Coffee. Like David, Michael dives deep into the reality that execution—not just inspiration—is what drives success. He shares hard-earned lessons on building systems, staying aligned with your purpose, and scaling a business without losing sight of your values. Both episodes tackle the tough questions around bringing thought leadership to life in the real world. Tune in to hear how strategy meets sweat equity.
“Innovation” is one of those buzzwords that means everything and nothing. “Culture” is even harder to pin down. But in this episode of The Key, Inside Higher Ed's news and analysis podcast, senior editor for special content Colleen Flaherty speaks with two people working hard to foster both on their campuses. In a panel discussion at the recent Digital Universities US event in Salt Lake City, Colleen spoke with Maricel Lawrence the innovation catalyst at Purdue Global and Kevin Yee special assistant to the provost for AI and director of the Faculty Center for Teaching and Learning at the University of Central Florida about how bottom up leadership, empowering people to try new things and universal design thinking are helping to create a culture where innovation thrives.
Hello, ya little Selena Gomezes! On episode 159 of HINKY, we're wondering where the time went. This time, Sara is the one with all the food adventures, and Carrie reads us an article about weird southern snacks. We try some tasty, not-weird snacks for Everybody Tries, and Carrie tells us the history of the place where a kid can be a kid for the HINKY History Lesson. What else do we get into? Follow us wherever you get podcasts to find out! Hungry in Kentucky: New episodes every other Wednesday Twitter and IG @hungryinky Bluegrass Bourbon and Eats: Facebook and IG @bluegrassbourbonandeats Twitter @bbandeats Girls Beer Sports: New episodes every Tuesday Facebook and IG @girlsbeersports Twitter @grlsbeersports Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com
Support the show: http://www.newcountry963.com/hawkeyeinthemorningSee omnystudio.com/listener for privacy information.
An Aussie man spends a year eating nothing but potatoes to conquer his food addiction. Along the way, he loses 121 pounds and gains a $1,500 a month side hustle. Side Hustle School features a new episode EVERY DAY, featuring detailed case studies of people who earn extra money without quitting their job. This year, the show includes free guided lessons and listener Q&A several days each week. Show notes: SideHustleSchool.com Email: team@sidehustleschool.com Be on the show: SideHustleSchool.com/questions Connect on Instagram: @193countries Visit Chris's main site: ChrisGuillebeau.com Read A Year of Mental Health: yearofmentalhealth.com If you're enjoying the show, please pass it along! It's free and has been published every single day since January 1, 2017. We're also very grateful for your five-star ratings—it shows that people are listening and looking forward to new episodes.
The AI Breakdown: Daily Artificial Intelligence News and Discussions
OpenAI is hiring forward deployed engineers and building services that overlap with Palantir, Accenture, and McKinsey. The role focuses on embedding technical staff with clients to fine tune models and develop apps, often backed by $10 million deals.Get Ad Free AI Daily Brief: https://patreon.com/AIDailyBriefBrought to you by:Gemini - Supercharge your creativity and productivity - http://gemini.google/KPMG – Go to https://kpmg.com/ai to learn more about how KPMG can help you drive value with our AI solutions.Blitzy.com - Go to https://blitzy.com/ to build enterprise software in days, not months AGNTCY - The AGNTCY is an open-source collective dedicated to building the Internet of Agents, enabling AI agents to communicate and collaborate seamlessly across frameworks. Join a community of engineers focused on high-quality multi-agent software and support the initiative at agntcy.org - https://agntcy.org/?utm_campaign=fy25q4_agntcy_amer_paid-media_agntcy-aidailybrief_podcast&utm_channel=podcast&utm_source=podcast Vanta - Simplify compliance - https://vanta.com/nlwPlumb - The automation platform for AI experts and consultants https://useplumb.com/The Agent Readiness Audit from Superintelligent - Go to https://besuper.ai/ to request your company's agent readiness score.The AI Daily Brief helps you understand the most important news and discussions in AI. Subscribe to the podcast version of The AI Daily Brief wherever you listen: https://pod.link/1680633614Subscribe to the newsletter: https://aidailybrief.beehiiv.com/Join our Discord: https://bit.ly/aibreakdownInterested in sponsoring the show? nlw@breakdown.network
The 3 Geeks Podcast is back with another jam-packed episode full of pop culture updates, movie news, and passionate geek talk. This week, we dive into Disney's big announcement — Lilo & Stitch 2 is officially in development! We discuss where the story could go, which original characters might return, and why this heartfelt franchise continues to resonate with fans of all ages. Next up, we react to the game-changing news that Denis Villeneuve, the visionary filmmaker behind Dune and Blade Runner 2049, has been chosen to direct the next James Bond movie. What does this mean for the future of 007? Will we see a more thoughtful, visually immersive take on the legendary spy? We break it all down with excitement and speculation. To round out the episode, we shift gears into full summer mode and share our favorite seasonal eats. From backyard burgers and grilled corn to classic push pops and frozen lemonade, we're celebrating all the nostalgic and mouthwatering flavors that define summer. Whether you're here for the movie news, the fandom fun, or just to hang with fellow geeks, this episode delivers the laughs, the takes, and the community feel that defines the 3 Geeks Podcast. Follow us on all platforms @3geekspodcast and email us at 3geekspodcast@gmail.com. #3GeeksPodcast #LiloAndStitch2 #DisneySequels #DenisVilleneuve #JamesBond26 #BondNews #SummerFoods #PopCulturePodcast #MovieGeeks #FilmTalk #GeekCulture #NerdTalk #PodcastLife #WeeklyPodcast #SummerVibes #StreamingNow
Fish Fries, political BBQs, family reunions — during the 1930s writers were paid by the government to chronicle local food, eating customs and recipes across the United States. America Eats, a WPA project, sent writers like Nelson Algren, Zora Neale Hurston, Eudora Welty, and Stetson Kennedy out to document America's relationship with food during the Great Depression.When we were searching for Hidden Kitchens and stories about how people come together through food we opened up a phone line on NPR and asked the nation for their ideas. Mark Kurlansky, author of Choice Cuts: Food Writing from Around the World and Throughout History told us about America Eats, a federal Works Progress Administration (WPA) program in the 1930s that sent writers throughout the country to document foodways.Each region had its own America Eats team. Their writings, photographs and even some scripts for a proposed weekly radio program are tucked away in collections around the country — at the New York Municipal Archive, the Mississippi Department of Archives and History, the University of Iowa Library, and the State Library and Archives of Florida, as well as at the Library of Congress.Producer Jamie York and The Kitchen Sisters follow the story to the Library of Congress and beyond.Produced by Jamie York and The Kitchen Sisters. Mixed by Jeremiah Moore. In collaboration with Tim Folger, Jay Allison, Laura Folger, Kate Volkman, Melissa Robbins, Viki Merrick, Sydney Lewis, Chelsea Merz and Susan Leem.The Kitchen Sisters Present is produced by The Kitchen Sisters (Nikki Silva & Davia Nelson) with Nathan Dalton and Brandi Howell. We're part of Radiotopia from PRX, a curated network of podcasts created by independent producers — some of the best stories out there. Find out more at Radiotopia.fm and kitchensisters.org.
Jason talks to Brett Anderson from the NY Times who profiled a pair of Hmong chefs in Minneapolis, on today's "DeRusha Eats"!
4pm Hour: Jason shares the story of toaster shopping - and a customer service complaint. Then he talks with Brett Anderson from the NY Times on "DeRusha Eats" about why he decided to profile Yia Vang and Diane Moua
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