Podcasts about flavors

The bracket is set! Bobby, Ann and Meredith took last week's on-air efforts and added in (or, in some cases, soundly rejected) your listener feedback to complete the official TSHE Round of 32 best desserts—plus one immediate elevation to the Hall of Fame. All that plus an overdue copy of Spice World, questions about the last name Spunkmeyer, and what loving Ani DiFranco and Subarus says about at least two of us.The BracketCAKE(1) Angel Food Cake vs (8) Yellow Cake w/ Choc Frosting(4) Pound Cake vs (5) German Chocolate Cake(3) Carrot Cake vs (6) Strawberry Shortcake(2) Cheesecake vs (7) Chocolate CakeHANDHELDS(1) Rice Krispie Treats vs (8) Shortbread(4) Choc Chip Cookies vs (5) Churro(3) Cannoli vs (6) Apple Fritter(2) Cinnamon Roll vs (7) BrowniesPIE & COBBLER & PAVLOVA(1) Strawberry Rhubarb Pie vs (8) Pumpkin Pie(4) Pecan Pie vs (5) French Silk Pie(3) Lemon Meringue Pie vs (6) Apple Pie(2) Cherry Cobbler vs (7) PavlovaOTHER(1) Lemon Bars vs (8) Milkshake (or Frosty)(4) Hot Fudge Sundae vs (5) Bread Pudding(3) Rice Pudding vs (6) Banana Bread(2) Tiramisu vs (7) Crème BrûléeTSHE RecommendsStealConnect with the show!This is your show, too. Feel free to drop us a line or send us a voice memo to let us know what you think. Facebook group: This Show Has EverythingEmail: tsheshow@gmail.com 

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Summary Welcome to our 500th episode! To celebrate this milestone, Andy talks with Steve Brown, AI futurist, keynote speaker, and author of The AI Ultimatum: Preparing for a World of Intelligent Machines and Radical Transformation. Steve brings a rare perspective shaped by years at Intel and Google DeepMind, and today helps organizations navigate two vital questions: what future do you want to build with AI, and what future do you want to avoid? They explore why waiting isn't actually the safe option it feels like, how to think about the different "flavors" of AI beyond just generative tools, and what it really means to orchestrate humans, AI agents, and robots together in the workplace. Steve introduces three types of AI agents—offload, elevate, and extend—and explains the crucial difference between automating tasks and truly transforming how work gets done. You'll also hear his candid take on the fear of being replaced and why doubling down on your humanity is the smartest career move you can make right now. If you're looking for a practical, empowering guide to leading through the AI revolution—without the hype—this episode is for you! Sound Bites "The difference between an AI-enabled or AI-first company and an AI laggard is going to be so great that if you don't get on the train, you may get to the point where you can never catch up." "Your competitors who have embraced AI faster than you are going to be just kicking your butt all over town." "There's a serious cost to inaction in that you can become made irrelevant." "The danger with that is you may automate yourself. It may automate away all of the differentiation you have in your brand and your company." "AI is this sort of amplification technology, and the challenge is to balance cost-cutting and value creation." "Each flavor of AI is useful for solving a different type of business problem." "It feels like a digital employee, right? A digital worker that works for you." "It's taking the suck out of your job." "The real opportunity here, is to transform the way you do work rather than just try and automate away tasks or people." "The workplace of the future is going to be three groups. Humans will still be in the workforce. Great! Go us!" "You won't be replaced by an AI or a robot. You'll be replaced by someone who knows how to use AI better than you do." "Double down on your humanity." "Focus on building the skills that cannot be replaced, or at least won't be replaced by machines anytime soon." "At the end of all of this is going to be lives of abundance, where we have the things that we need." Chapters 00:00 Introduction 01:45 Start of Interview 01:54 Steve's Career Journey from Intel to DeepMind 05:00 Understanding the AI Ultimatum 08:23 Our First AI Moments 09:32 The Flavors of AI 13:54 Three Pathways to Creating Value with AI 15:11 Automation vs. Transformation 17:10 Orchestrating Humans, AI, and Robots 19:01 Real-World Examples of AI Agents 21:33 Physically Intelligent Robots in the Workplace 24:13 Addressing Fear and Resistance to AI 26:44 Preparing the Next Generation for the AI Age 29:56 Where to Learn More About Steve 31:01 End of Interview 31:38 Andy Comments After the Interview 36:23 Outtakes Learn More You can learn more about Steve and his work at SteveBrown.ai. For more learning on this topic, check out: Episode 479 with Matt Mong. It's a discussion about the AI skills you need to stay relevant. Episode 454 with Christie Smith. She talks about how AI is changing leadership, and what we can do about that now. Episode 437 with Nada Sanders. It's a discussion about future-prepping your career in an age of AI. You can also chat directly with PMeLa—the podcast's AI persona—to get episode recommendations and answers to your project management and leadership questions. Visit PeopleAndProjectsPodcast.com/PMeLa to chat with her. Level Up Your AI Skills Join other listeners from around the world who are taking our AI Made Simple course to prepare for an AI-infused future. Just go to ai.PeopleAndProjectsPodcast.com. Thanks! Pass the PMP Exam This Year If you or someone you know is thinking about getting PMP certified, we've put together a helpful guide called The 5 Best Resources to Help You Pass the PMP Exam on Your First Try. We've helped thousands of people earn their certification, and we'd love to help you too. It's totally free, and it's a great way to get a head start. Just go to 5BestResources.PeopleAndProjectsPodcast.com to grab your copy. I'd love to help you get your PMP this year! Join Us for LEAD52 I know you want to be a more confident leader–that's why you listen to this podcast. LEAD52 is a global community of people like you who are committed to transforming their ability to lead and deliver. It's 52 weeks of leadership learning, delivered right to your inbox, taking less than 5 minutes a week. And it's all for free. Learn more and sign up at GetLEAD52.com. Thanks! Thank you for joining me for this episode of The People and Projects Podcast! Talent Triangle: Business Acumen Topics: Artificial Intelligence, Leadership, Future of Work, AI Strategy, Digital Transformation, Agentic AI, Automation, Organizational Change, AI Ethics, Competitive Advantage, Human-AI Collaboration, Technology Adoption The following music was used for this episode: Music: Lullaby of Light featuring Cory Friesenhan by Sascha Ende License (CC BY 4.0): https://filmmusic.io/standard-license Music: Fashion Corporate by Frank Schroeter License (CC BY 4.0): https://filmmusic.io/standard-license

start set the show00:05:00 Favorite Oreos00:12:00 State of Memphis area basketballJessica emcees the Hustle gameMemphis Tigers lose againJa Morant injury update00:32:00 Last night's basketball actionLehigh buzzer beaterIowa high school basketball shenanigans00:39:00 Jayson Tatum's return00:49:00 Last night's NBA action00:54:00 Pimping at Cal State Bakersfield01:07:00 191 Collab featuring Brezay01:19:00 Music FridayNew musicSoulja Boy gives voice to AI

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JJ Watt is a Texans legend - drafted in 2011 - 5x All-Pro Select - 3x Defensive Player of the YearHEB has new flavors of their japanese sandwitches - Strawberry and the San AntonioDana bought a holder from Walmart because her husband kept losing remote controls

Happy March, and welcome to this week's edition of the Flavors of Northwest Arkansas podcast – WE HAVE SOME STORIES for you today with Roger Gildehaus from Macadoodles in Pineville and Guess Who in Bentonville, but first?!?!?! FOOD NEWS!! Orthodox Farmhouse Brewery is for sale. We'll tell you why. Fossil Cove will be adding a second location in Fayetteville; so will Wicked Wood Fired Pizza. There are two new dessert spots coming to the Pinnacle Hills Promenade. The Fermentary opens their taproom soon! If you're a matcha or latte fan in Bentonville, your favorite new spot opens Saturday. We'll hear from the owner of the Caffeine Bar. A longtime Fayetteville spot will close its doors at the end of May. Few seats remain for the No Kid Hungry fundraising dinner at The Hive Saturday night. We're doing our first LIVE podcast this week! We'll tell you about it! BITE NWA has added 2 events this year, and one is around the corner. We'll tell you about it! We celebrate the anniversaries of three Fayetteville spots: Mockingbird Kitchen, Baked by Kori and the Feral Pig! We'll hear what the winner of the Natural State Beer Company's First Annual Chili Cookoff had in his chili! Roger Gildehaus started in retail right out of high school and at the age of 24, worked his way into becoming a Walmart store manager. Sam Walton hand-picked Roger to be the store manager of a prototype Walmart in Pine Bluff, and you'll hear the story of how that happened. Roger worked his way up to being a VP in the company, and that's when he started Macadoodles in Pineville, Missouri. He'll tell you what sparked him to open at the border- and it's not as obvious as you might think. Also, Roger tells the story about why Guess Who in Bentonville isn't named Macadoodles... So many stories in this episode... We talk to Roger Gildehaus of Macadoodles on this edition of the Flavors of Northwest Arkansas podcast.  

Partner with our Meta ads experts: https://www.tiereleven.com/apply Are your ads “good enough” but still not getting anyone to fall in love? If your creative looks like vanilla ice cream, you're probably forcing Meta to guess, and that's basically running your business off a magic "8 ball."In this episode, we use ice cream flavors to explain what Meta's real creative diversification demands. We break down why “pink shirt vs blue shirt” isn't diversification, how the 25% (or more) difference rule actually plays out, and why you need multiple angles that feel like totally different flavors, not vanilla bean vs French vanilla.By the end of the episode, you'll know about building a simple “Rule of Six” creative system, why contribution matters more than last-click attribution, and how to stop turning off ads that are doing the heavy lifting in the background. Give this one a listen, then go build your Baskin-Robbins ad account.In this episode:- Are you running “vanilla” ads?- Creating memorable ads that convert- Meta's creative diversification playbook- Hook rate vs conversions- Contribution vs attribution- The rule of six for Meta ads- Why you need a real source of truthMentioned in the Episode:Partner with our Meta ads experts: https://www.tiereleven.com/apply Tier 11's Data Suite: https://www.tiereleven.com/what-we-do/data-suite Previous Episode on Pausing Ads: https://perpetualtraffic.com/podcast/episode-743-stop-pausing-winning-ads-andromeda-ad-strategy-that-changes-everything/ Ice Cream Place in New Zealand: https://www.patagoniachocolates.co.nz/pages/ice-cream-flavours Previous Episode with John Moran: https://perpetualtraffic.com/?s=john+moran Google Search Console: https://search.google.com/search-console Creative Diversification Playbook: https://perpetualtraffic.com/wp-content/uploads/2025/10/Creative-Diversification-Playbook-Practitioner-Guidance.pdf Listen to This Episode on Your Favorite Podcast Channel:Follow and listen on Apple: https://podcasts.apple.com/us/podcast/perpetual-traffic/id1022441491 Follow and listen on Spotify:https://open.spotify.com/show/59lhtIWHw1XXsRmT5HBAuK Subscribe and watch on YouTube: https://www.youtube.com/@perpetual_traffic?sub_confirmation=1We Appreciate Your Support!Visit our website: https://perpetualtraffic.com/ Follow us on X: https://x.com/perpetualtraf Connect with Ralph Burns: LinkedIn - https://www.linkedin.com/in/ralphburns Instagram - https://www.instagram.com/ralphhburns/ Hire Tier11 - https://www.tiereleven.com/apply-now Connect with Lauren Petrullo:Instagram - https://www.instagram.com/laurenepetrullo/LinkedIn - https://www.linkedin.com/in/laurenpetrullo Consult Mongoose Media - https://mongoosemedia.us/ Mentioned in this episode:Head to www.perpetualtraffic.com to apply to be a sponsor of this showhttps://www.NEXTInsurance.com/perpetualWe're opening up sponsorship spots for Q1 and Q2! Apply now by visiting www.perpetualtraffic.com We're opening up sponsorship spots for Q1 and Q2! Apply now by visiting www.perpetualtraffic.com

Mike King at Encore Coffee and Chocolate in Kansas City is currently making some of the best coffee-infused craft chocolate bars on the market. I've had the chance to talk with Mike at the Midwest Craft Chocolate Festival the past couple years, and we were finally able to connect for a conversation for Bean to Barstool a couple weeks ago. We talk all about the overlap between these worlds, what he's learned about each from the other, how sourcing and roasting and flavor formulation differs between them, and how he creates the delicious coffee infused bars like Cafe Mocha, Vanilla Latte, and Caramel Macchiato in his Coffee House Series. You can learn more about Encore at their website and Instagram.You can find previous coffee-themed episodes here:Osito Coffee, Violet Sky Chocolate, and Cloud Walking CoffeeOnyx CoffeeNamesake Coffee Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

This week is one of our favorites. Chicago turns 189, it's Women's History Month, and you can finally feel that little hint of spring in the air. There was no way we were skipping a celebration of Chicago's birthday — so we did what we love most: dove!Sources Ellsworth Kelly's "I Will"https://www.chicago.gov/city/en/depts/dca/supp_info/chicago_s_publicartellsworthkellysiwill.h.html Origin of the “I Will” Womanhttps://chicagology.com/columbiaexpo/fair081/ October 9, 1893—Chicago Dayhttps://chicagology.com/columbiaexpo/fair001/#:~:text=On%20the%20night%20of%20October,adopted%20by%20a%20narrow%20majorityRichard Hunt Statue https://publicartarchive.org/art/We-Will/e0b536f4 Defense Sculpture https://chicagopublicart.blogspot.com/2013/09/defense-regeneration-pioneers.html Chicago's "I Will" Motto and "Y" Municipal Device Historyhttps://drloihjournal.blogspot.com/2017/05/chicagos-i-will-motto-and-y-municipal.html CITY SPURNS ITS OLD SYMBOLS; HAS `I WILL' BECOME `I WANT?'https://www.chicagotribune.com/1999/11/09/city-spurns-its-old-symbols-has-i-will-become-i-want/ Chicago Marks Century Since It Became a Cityhttps://www.nytimes.com/1937/03/05/archives/chicago-marks-century-since-it-became-a-city.html Timeline: Early Chicago Historyhttps://www.pbs.org/wgbh/americanexperience/features/chicago-timeline/ Charter Day, March 4, 1937https://chicagology.com/charterday/ Send a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.org WATCH US ON YOUTUBE ⁠HERE⁠! Visit our *NEW* website ⁠https://www.77flavors.org Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

After your favorite viral pasta sauce entered its “parenting era” by teaming up with Little Spoon on limited edition clean-label, ready-to-eat meals…it got thinking how SAUZ might've unlocked the ultimate growth strategy, which centers around modern parents wanting the CPG brands they already love to growth their families. Could it become a blueprint for the next generation of “cool kids' food"? Imagine a milder Fly By Jing szechuan-inspired flavor of Serenity Kids pouches. Or what about including a Graza “drizzle kit” within those Tiny Organics “finger food meals” to make them extra fun. So, which “adult” CPG brand do you want to see collab on a kids' version next?

Fluent Fiction - Catalan: Flavors of Friendship: A Calçotada Sparks New Beginnings Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-02-28-23-34-02-ca Story Transcript:Ca: El sol brillava sobre el camp prop de Tarragona, escalfant l'ambient de la calçotada.En: The sun shone over the field near Tarragona, warming the atmosphere of the calçotada.Ca: Eren finals d'hivern i l'aire portava la promesa de la primavera.En: It was late winter, and the air carried the promise of spring.Ca: Les taules eren llargues, cobertes de plats de terrissa, pa amb tomàquet i, per descomptat, calçots aromàtics i humejants.En: The tables were long, covered with earthenware dishes, bread with tomato, and, of course, aromatic and steaming calçots.Ca: Arnau, un noi tranquil però apassionat per la cuina, havia vingut amb la seva família.En: Arnau, a quiet but passionate young man about cooking, had come with his family.Ca: Es va asseure a un extrem de la taula, observant el bullici al seu voltant.En: He sat at one end of the table, observing the hustle and bustle around him.Ca: La seva timidesa sovint el retenia, però avui volia provar alguna cosa diferent.En: His shyness often held him back, but today he wanted to try something different.Ca: La promesa del menjar li donava força.En: The promise of food gave him strength.Ca: Clara, una amiga de l'amfitrió, destacava amb la seva vitalitat.En: Clara, a friend of the host, stood out with her vitality.Ca: Li agradava explicar històries, i el seu riure ressonava com campanetes.En: She liked to tell stories, and her laughter resonated like little bells.Ca: Arnau la va veure arribar, plena d'energia, i va sentir un impuls d'acostar-se.En: Arnau saw her arriving, full of energy, and felt an impulse to approach her.Ca: Amb el cor bategant amb més força, Arnau va decidir posar-se en moviment.En: With his heart pounding more vigorously, Arnau decided to make his move.Ca: Va caminar cap a Clara amb un somriure nerviós.En: He walked over to Clara with a nervous smile.Ca: "Hola, em dic Arnau," va començar, intentant mantenir la seva veu ferma.En: "Hello, my name is Arnau," he began, trying to keep his voice steady.Ca: "M'encanta la cuina tradicional catalana.En: "I love traditional Catalan cuisine.Ca: Tens algun truc especial per als calçots?En: Do you have any special tricks for the calçots?"Ca: "Clara va somriure, apreciant el seu esforç.En: Clara smiled, appreciating his effort.Ca: "Hola Arnau, jo sóc Clara.En: "Hi Arnau, I'm Clara.Ca: Sempre poso una mica més de romesco.En: I always add a little extra romesco.Ca: Crec que li dóna un toc especial.En: I think it gives it a special touch."Ca: "I així va començar la seva conversa.En: And so, their conversation began.Ca: Van parlar llargament sobre receptes, ingredients i experiències culinàries.En: They talked at length about recipes, ingredients, and culinary experiences.Ca: Clara explicava amb passió, i Arnau es va sentir cada vegada més còmode.En: Clara spoke passionately, and Arnau felt increasingly comfortable.Ca: Aviat, van debatre sobre la millor salsa per a calçots.En: Soon, they debated the best sauce for calçots.Ca: Arnau defensava la senzillesa del romesco tradicional, mentre que Clara suggeria afegir-hi un toc de vinagre balsàmic.En: Arnau defended the simplicity of traditional romesco, while Clara suggested adding a hint of balsamic vinegar.Ca: Les seves opinions van encendre un debat animat, ple de rialles i gestos.En: Their opinions sparked an animated debate, full of laughter and gestures.Ca: En aquell intercanvi, van descobrir més que un tema comú.En: In that exchange, they discovered more than a common topic.Ca: Compartien una química inesperada i una curiositat mútua pel que era desconegut.En: They shared an unexpected chemistry and a mutual curiosity for the unknown.Ca: A mesura que el sol començava a baixar, la calçotada s'apropava a la fi.En: As the sun began to set, the calçotada was drawing to a close.Ca: Arnau, sentint-se més valent que mai, va demanar el número de telèfon a Clara.En: Arnau, feeling braver than ever, asked Clara for her phone number.Ca: Amb els mòbils a la mà, van prometre trobar-se un altre dia per continuar la seva aventura culinària.En: With their mobiles in hand, they promised to meet another day to continue their culinary adventure.Ca: Potser anirien a un mercat proper o cuinarien junts.En: Perhaps they would visit a nearby market or cook together.Ca: Mentre se separaven, Arnau va sentir una nova confiança.En: As they parted, Arnau felt a newfound confidence.Ca: La seva por s'havia dissipat entre els olors de la graella i les paraules de Clara.En: His fear had dissipated amid the smells of the grill and Clara's words.Ca: Ara, comprovava que la gastronomia podia ser un pont entre desconeguts.En: Now, he realized that gastronomy could be a bridge between strangers.Ca: I aquella mateixa nit, pensava que aquell pont podia conduir a alguna cosa molt especial.En: And that very night, he thought that bridge could lead to something very special.Ca: Amb un somriure als llavis, es va unir de nou a la seva família, agraït per la màgia d'una simple calçotada.En: With a smile on his face, he rejoined his family, grateful for the magic of a simple calçotada. Vocabulary Words:the sun: el solthe field: el campthe atmosphere: l'ambientthe promise: la promesathe earthenware: la terrissathe hustle: el bullicithe shyness: la timidesathe vitality: la vitalitatthe little bells: les campanetesthe heart: el corthe effort: l'esforçthe recipes: les receptesthe ingredients: els ingredientsthe experiences: les experiènciesthe gests: els gestosthe chemistry: la químicathe curiosity: la curiositatthe unknown: el desconegutthe bridge: el pontthe smells: els olorsthe market: el mercatthe grill: la graellathe magic: la màgiathe smile: el somriurethe friend: l'amigato resonate: ressonarto pound: bategarto appreciate: apreciarthe simplicity: la senzillesathe sauce: la salsa

We are back again, this series has been doing well so we keep on truckin. This episode is a little different. I have already done a full episode on rye whiskey. So we go into different topics and types of rye grain. Super nerdy but alot of fun. Hope you enjoy. And a special shoutout to Zach Smith. For the Slide show.https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Badmotivatorbarrels.com/shop/?aff=3Rye is highly valued in whiskey production because it provides a bold, assertive flavor profile that contrasts with the sweetness of corn-based spirits like bourbon.Here is why it is considered a "good" grain for whiskey:1. Distinctive Flavor ProfileRye is best known for its "spicy" kick.Spice & Heat: It commonly imparts notes of black pepper, clove, cinnamon, and nutmeg.Complexity: Beyond spice, it often adds herbal (dill, mint), floral, and fruity (apple, citrus) undertones that provide a drier, more nuanced finish than other grains.2. Structural Role in CocktailsRye's intensity makes it a favorite for mixology.Balance: Its bold, spicy character "cuts through" sugar and vermouth in classic cocktails like the Manhattan, Old Fashioned, and Sazerac, preventing them from becoming cloyingly sweet.Longevity: Because its flavor is so robust, it maintains its presence even when diluted or mixed. 3. Agricultural ResilienceHistorically, rye became a staple for American whiskey because it is an exceptionally hardy crop.Climate: It thrives in cooler, northern climates and can survive harsh winters that might kill other grains.Soil: It grows well in poor soil conditions where wheat or corn might struggle, making it a reliable source for early distillers in places like Pennsylvania and Maryland.4. Technical Characteristics in DistillingEnzymatic Activity: Rye has high enzyme activity, which helps convert starches into fermentable sugars during the mashing process.Ferulic Acid: Rye contains ferulic acid, which specific yeast strains convert into 4-vinyl guaiacol—the compound responsible for the signature clove-like and spicy notes.5. Historical SignificanceRye was the first distilled American whiskey, predating bourbon by decades. It was the "daily drink" of early America, and its recent resurgence is largely driven by a renewed interest in these historical roots and artisanal craft distilling.Rye is a "nerdy" grain because its physical and chemical properties make it notoriously difficult to distill, yet those same challenges produce its unique sensory profile.1. The Chemistry of "Spice" (Ferulic Acid)Rye's signature "kick" isn't actually heat; it's chemistry.Precursor: Rye is dense in ferulic acid, a phenolic compound bound in the grain's cell walls.Transformation: During mashing and fermentation, enzymes and heat release this acid, which then undergoes decarboxylation to become 4-vinyl guaiacol (4-VG).Sensory Result: 4-VG is the specific volatile phenol responsible for the distinct clove, black pepper, and medicinal notes that define rye. These compounds trigger trigeminal nerve responses (physical sensations like tingling or dryness) rather than just standard taste buds. 2. The "Sticky" Problem (Beta-Glucans)Distillers often describe rye as a "nightmare" to work with due to its structural biology.The Mucilage: Rye contains high levels of beta-glucans and pentosans (hemicellulose). When mixed with hot water, these create a thick, gummy "porridge" or mucilage.Operational Risk: This "goo" can become so viscous it clogs pumps, sticks to heating coils, and causes excessive foaming in the fermenter.The Fix: Modern distillers often add exogenous beta-glucanase enzymes or perform a specific "beta-glucan rest" at 104°F–113°F to break these chains before they seize the equipment.

There are moments in radio history where legends are made.This is not one of those moments.This is the episode where we voluntarily ate jelly beans that taste like burnt rubber, liver and onions, wet dog, and — yes — actual stink bug… all in the name of giving away concert tickets.Welcome to the Rizzuto Show's most statistically impossible round of “Good or Gross.”In today's funny podcast, the gang breaks out a fresh batch of Bean Boozled beans that have been “warming in the sun” like that somehow improves the situation. We spin the wheel, let callers predict “good” or “gross,” and if they're right, they win tickets. If they're wrong? We suffer. That's the system. That's the chaos. That's radio, baby.Flavors on deck include:• Booger or Juicy Pear• Burnt Rubber or Licorice• Liver & Onions or Cappuccino• Toothpaste or Berry Blue• Stinky Socks or Tutti Frutti• And the nightmare fuel: Stink BugMoon debates abandoning the building if he pulls stink bug. King Scott questions whether we even have time for this nonsense. Toothpaste becomes an accidental blessing. At one point, a bean hits the floor and we briefly consider just… eating it anyway. Because professionalism.But here's the twist: we go FIVE straight “good” beans in a row. Five. In a game designed for suffering. Either the jelly bean gods smiled upon us, or the matrix glitched.Listeners walk away with tickets to Filter, Finger Eleven, Young the Giant, and Point Fest while we walk away with lingering flavor trauma and a renewed distrust of speckled candy.This episode is pure funny podcast chaos — the kind where optimism meets gastrointestinal fear and somehow wins. If you love a daily show that blends concert giveaways, food challenges, sarcasm, and a room full of adults questioning their life choices, this is your flavor (hopefully not stink bug).The Rizzuto Show continues to prove why this funny podcast is basically group therapy with worse snacks.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve and Charlie listened to Daniel Jeremiah's comments about the NFL Draft's wide receiver class. Former Tulane LB Sam Bruchhaus, an NFL Draft analyst for Sumer Sports, joined Sports Talk. Bruchhaus shared his thoughts on the importance of the NFL Combine, Rueben Bain Jr.'s measurements, Keyon Sadiq's athleticism, the devaluation of running backs, and Mansoor Delane's projection at the NFL level.

We're gonna have 39 days of FREE FIFA Fan Fest festivities over in EaDo'Honey Vanilla'  and 'Java Jolt' are new flavors of Blue Bell out todayFEEL GOOD FRIDAY: Melissa got to teach penguins how to paint!

Hello all, and welcome to this week's edition of the Flavors of Northwest Arkansas podcast, I'm John Engleman, thanks for being here. Yesterday marked two years since I published my very first Flavors of Northwest Arkansas podcast. Thank you so much for joining along the way as these past 2 years have been and amazing journey and a true professional passion. I'm super-fortunate to be able to do this... Truly, thank you. And I was also lucky to be able to sit down with Executive Chef Caleb Carter of Louise at Thaden Field. But before we talk to him?!?! (*FOOD NEWS*) We kick off Food News with BREAKING NEWS!! We know who is moving into Levi's Gastropub's old spot in downtown Rogers! We'll hear from the owner/executive chef! Yankabilly Smokehouse has reopened as Yankabilly on the Creeks. We'll hear from them about the change! The Kitchens at Olive and Barley are open- we'll tell you about the shared kitchens and hear from one of the owners. Whole Foods in Rogers opened to a packed house! Fry Bentonville is officially open! Sooie, a new bar on Dickson will open soon. Smalls Sliders is coming to Fayetteville, Springdale, Rogers and Bentonville! Siplab will be opening soon in Bentonville. Happy 55th anniversary to Patrick's Burgers & happy 7th anniversary to The First Seat! Find out who won the 24th Annual Brewski's Chili Cookoff and hear what they had to say about it. Caleb Carter is a Bentonville guy, having been raised there and working his way through the business there... He started in fast food, but then got the best chef-u-cation from some of the best chefs in Northwest Arkansas... He talks about that and some changes coming to Louise at Thaden Field, and much more... That's next here on the Flavors of Northwest Arkansas!

Australia is best known for its Shiraz. Big bold Shiraz and Cabernet Sauvignon from Barossa Valley, McLaren Vale, and Coonawarra. These are all from South Australia.We have talked about Western Australia (Margaret River) known for Cabernet Sauvignon and Chardonnay.Yarra Valley in Victoria is a cooler region known for its Chardonnay and Pinot Noir.Tasmania is off the south Coast of Australia and is an island. This is a cooler region and produces sparkling wines, Pinot Noir, and Chardonnay.Riesling is normally dry and crisp and best known for coming from the Clare Valley and the Eden Valley. Barossa Valley: Famous for bold Shiraz.Coonawarra: Renowned for rich Cabernet Sauvignon.Margaret River: A key region for elegant Chardonnay and Sauvignon Blanc blends.Clare Valley: Known for world-class, dry Riesling.McLaren Vale: Produces excellent Grenache, Shiraz, and GSM blends.Yarra Valley: A cooler climate region well known for quality Pinot Noir. Tonight, we are tasting:2020 Koonunga Hill, Shiraz Cabernet. Penfolds Wines South Australia. The winery is one of the best known in Australia and was established in 1844. Deep purple color, sweet dark dense berries, chocolate. Medium acidity, full-bodied, 14.5% alcohol. Flavors of vanilla bean creaminess and warm spice. Dried rosemary and sage might give appearance of earthiness. I purchased at Costco for $8. I mostly saw this wine running around $11, but I did see an online clearance sale (at Fine Wine and Good Spirits) for $4.33 (it said $11.26 off). The wine comes from the South Australia, but is a multi-regional blend. 65% Shiraz and 35% Cabernet Sauvignon.2020 Max's Shiraz Cabernet Penfolds. I purchased this wine at WineStyles for $17.00. Wine Enthusiast says aromas of blackberry jam, cherry cordial, pencil shavings and sweet vanilla bean-and-dark-chocolate oak influence. Rich, balanced acidity with tannins in the background. Could benefit from a few more years of aging. The wine scored a 92 from Wine Enthusiast. 70% Shiraz and 30% cabernet Sauvignon. 14.5% alcohol.2021 Bin 28 Shiraz Penfolds. Purchased at Wall to Wall Wine for $30. Wine Enthusiast says dense, ripe and powerful with quite a bit of oak. Chocolate with dark fruit and pepper spice on the nose. Flavor is rich and luscious, muscular tannins support rather than overpowers. Could age for a few more years. The wine was scored a 93 from the Wine Enthusiast. The wine is aged in American Oak for 12 months. 14.5% alcohol.We both liked #2 Max's Shiraz/Cabernet the best, and we thought this was the best buy of the night. I also liked #3 Bin 28 Shiraz, a very powerful fruity-oaky wine. I felt it lost a little balance because of the amount of oak, Denise didn't care for it's finish. Neither of us really cared for #1 Koonunga Hill, Shiraz/Cabernet. Next week we are exploring white wines of Australia.

Our Heroes are put in a predicament thanks to the Sauce Monkey. They're discontinuing this soon which means its gone now apparently. Thumbs up. Anyway we've never had this place so we gotta try it. Why is Sauce Monkey saying that about them? Graysie won't stand for this. FOOD COURT Wednesday the 25th (TOMORROW)! Join the discord at Patreon.com/100percenteat and watch LIVE at 6pm CT! New year, new merch (for you) https://100percenteat.store Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

Back in the first episode of 2026, I shares some things I think craft chocolate can learn from craft beer. One of those lessons (and, upon reflection, one of the only positive ones) was to collaborate expansively. While craft chocolate makers periodically partner with breweries and coffee roasters, the avenues for collaboration in the industry remain pretty limited. That's a shame, because collaboration offers amazing opportunity to growing your chocolate business.This is the first in a four part bonus series called Collaborations for Chocolate Makers. In the series, we'll walk through different types of possible collaborations and how craft chocolate makers should go about them.In this first episode, we're stepping back and looking at collaboration more generally: What are the benefits, why should you do it, and what are considerations you should think about before beginning a partnership?If you have any thoughts, questions, or suggestions from this episode, please feel free to reach out! Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

It's easy to roll your eyes at a heritage month.To assume it's corporate. Performative. Political. A logo swap and a themed menu and then back to business as usual.But when you step back and really look at the data — at tourism dollars, small business revenue, museum attendance, school engagement, public programming — you start to see something deeper. Heritage months aren't just symbolic. They move cities. They fund institutions. They spotlight artists, historians, chefs, and community leaders who might otherwise be overlooked.And more importantly? They create space.Space for stories that were erased.Space for traditions that survived anyway.Space for communities to see themselves reflected in the place they call home.In a city like Chicago — layered, immigrant-built, migration-shaped, neighborhood-defined — heritage months are not side notes. They're essential chapters. They help us understand who built what, who cooked what, who organized, who resisted, who preserved.This episode explores why these months matter beyond the headlines. We dig into the numbers. The impact. The intention. And we ask a bigger question: What would it look like if we carried this same energy all year long?Sources:https://www.cps.edu/strategic-initiatives/black-student-success/https://consortium.uchicago.edu/news-item/Chicago-Public-Schools-and-segregation#:~:text=The%20City%20of%20Chicago%20and%20its%20Board,and%20White%20students%20to%20attend%20separate%20schools.https://statisticalatlas.com/place/Illinois/Chicago/Educational-AttainmentSend a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

Medicine [Part 2]: Ingredients; Levels of issur; Bitul; Flavors; Four categories; Severity of illness; Refuah yeduah; Substitutes; Decision tree. See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com

Welcome to Hustle on the Hill, The Herald's entrepreneurship podcast. In each episode, we sit down with founders who've turned their vision into reality. We ask the questions every entrepreneur faces, and our guests share the risks they took, the doubts they overcame and the lessons they learned along the way.In this episode, we talked with the founder of Las Delicias Bakery about her journey bringing Bolivian delicacies to Rhode Island.  Subscribe to the podcast on Spotify or Apple Podcasts or listen via the RSS feed. Send tips and feedback for the next episode to herald@browndailyherald.com Music: Georgii: https://app.sessions.blue/browse/track/364506

Greetings, and welcome to this week's edition of the Flavors of Northwest Arkansas Podcast. I'm John Engleman- appreciate you being here however you watch or listen. This week, we talk with Jordan Wright of Wright's Barbecue, and as you might imagine, what a story he has! But before we get to him?!?! (*FOOD NEWS*) Onyx Coffee Lab in Rogers is named best coffee shop IN THE WORLD! Parlay on 8th is officially open! We'll have them describe themselves. The Rogers location wasn't a fit for Mermaids Whole Foods opens TODAY in Rogers! We hear about 2 news places coming to downtown Springdale on Bien the Know. We'll tell you how to get your tickets to No Kid Hungry, is tickets are selling FAST. We go back to out 12/11/2024 episode with Rein Sushi & Hibachi for this week's Flavors Flashback Jordan Wright was a backyard BBQ king for a good while. He had a successful career in sales and communications at one of the big northwest Arkansas companies and caught the bug in a bigger way at a popular BBQ spot in Austin. He tasted some things that weren't in Northwest Arkansas at the time, and maybe not even the state. That's changing, as Wright's has 4 spots in Northwest Arkansas, one in Little Rock, with 2 more central Arkansas locations coming soon. Jordan talks about learning BBQ, building Wright's in the early days, current day, and what the future holds and that's next, here on the Flavors of Northwest Arkansas.  

Today we're talking with Jason Brewer and Zac Boehnke of Wandering Monsters Brewing in Cincinnati, Ohio. While they brew a wide variety of beers well, they're best known for excellent adjunct stouts like Viator Obscura: Triple Chocolate, which has medaled at both Great American Beer Festival and World Beer Cup.In this episode, Jason and Zac talk about how they approach brewing with cacao nibs, vanilla, and other ingredients, how their high concept adjunct stouts come together, where they source their cacao, and why beers of this type are worth taking seriously and approaching thoughtfully. You can check out the Wandering Monsters site here, or follow them on Instagram.You can listen to previous episodes mentioned in this episode here: Ethereal Confections, Somerville Chocolate, Front Porch Chocolate, Third Eye Brewing.You can check out the events mentioned in the episode here: Full Circle Brewgarden, Belgian-Style Ales.Interview timeline:2:25 - How beer recipes are developed with adjuncts and barrels in mind4:50 - Viator Obscura: Triple Chocolate6:35 - Cacao husks7:25 - Cacao origin selection10:15 - Banana Caboose14:25 - Storytelling with adjunct stouts15:50 - Brownie Stout, other beers17:15 - Vanilla18:45 - Wandering Monsters branding22:30 - Marketing adjunct stouts24:15 - Their favorite of their own adjunct stouts27:15 - Advice for other brewers on working with cacao and other adjuncts29:00 - Brewing pastry stouts thoughtfully33:20 - End of interview Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Flavorsforest.comAallicinv.comSign up for our Patreon go to-> Patreon.com/cultofconspiracypodcastTo Find The Cajun Knight Youtube Channel---> click hereTo find the Meta Mysteries Podcast---> https://open.spotify.com/show/6IshwF6qc2iuqz3WTPz9Wv?si=3a32c8f730b34e79Cult Of Conspiracy Linktree ---> https://linktr.ee/cultofconspiracyBecome a supporter of this podcast: https://www.spreaker.com/podcast/cult-of-conspiracy--5700337/support.

Every Jew has to ask the question: Which flavor will I choose? Will it be the favor my parents chose, or am I drawn to something different? Are all flavors equal? What if some flavors on the menu aren't even Jewish? This week Rabbi Wildes shows all the flavors to arm you with the knowledge you need to choose. Website: jewishexperience.org  Facebook: facebook.com/ManhattanJewishExperience/  Instagram: instagram.com/M_J_experience/

On this week's episode of the Who Are You? Podcast we sit down for a fun Sunday hang out conversation. We talk about our recent wild round of golf where we shot the lowest score we have ever, Connor turned 27, we rate our top 3 birthday cake flavors, we ask each other some wild would you rather questions and so much more! Make sure to turn on your notifications so you don't miss an episode, please share the episode, leave a like, a review and a 5-star rating. All those things help the podcast be seen by more people!For all questions, business inquires or are interested in being on the show please reach out to: ⁠whoareyoupod@yahoo.com⁠ For all updates and information about the podcast:Instagram: ⁠ https://www.instagram.com/whoareyoupod/?hl=enFacebook: ⁠https://www.facebook.com/profile.php?...TikTok: ⁠https://www.tiktok.com/@who.are.you.podcaYouTube: ⁠ https://www.youtube.com/@whoareyoupodAll other links: ⁠https://linktr.ee/Whoareyoupod⁠#whoareyoupodcast #jacksonville

We often spend days looking for one single thread that helps us unravel a story. It often takes even longer when the story is set on the South Side of Chicago. We look for publications, ads, cookbooks, letters, and anything else that would have documented that time period for even a glimpse into what life would be like. One thing that never fails us is the Negro Motroist Green Book. Published between 1936 and 1966, this guidebook offers a great lense into the life of Black Americans at the time. This week, we use the Green Book to trace the enduring legacy and community of Chicago's South Side.Sources: Purchase a copy of the Green Book https://www.smithsonianstore.com/negro-motorist-green-book-compendium-11198/?srsltid=AfmBOopZa2dgrORNstFqQ44PhsM7AKTb3Ed6UYyr68V6-Znp2fW1rKEx New York Public Library Digital Access to The Green Book https://libguides.nypl.org/greenbook/nypldigitalcollections Send a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

The Hidden Dose, a special episode of Flavors and KnowledgePicture this: It's a chilly February afternoon in Providence, Rhode Island, and you're wheeling your cart down the bright aisles of your local grocery store. The meat section stretches out ahead—rows of chicken breasts, ground beef, pork chops, all wrapped neatly and labeled with promises of freshness.But as your hand hovers over that familiar package, a question nags at you: What's really in this? Beyond the visible cuts, there's an invisible legacy: antibiotics fed to these animals throughout their lives. You're not alone in wondering. Millions of us are asking the same thing: How does routine antibiotic use in livestock impact our health, the environment, and the terrifying rise of superbugs?Let's pull back the curtain on what's happening in farms, stores, and restaurants across the U.S.—and give you the facts to shop and eat smarter.It all begins on the farm. Most of America's meat, poultry, and dairy comes from large-scale industrial operations.For decades, antibiotics—many of the very same ones doctors prescribe to us—have been routine here. Not just to treat sick animals, but mixed into feed or water to prevent disease in those crowded conditions, and even to make animals grow faster. The downside? It supercharges antibiotic resistance. Bacteria evolve, survive drug treatment, and suddenly infections in people become much harder—or even impossible—to treat.The CDC estimates that at least 2.8 million Americans deal with antibiotic-resistant infections each year, leading to over 35,000 deaths. A huge chunk of that resistance links back to overuse in agriculture, which still accounts for roughly 70% of medically important antibiotics sold in the U.S.Things are shifting, but not always in the right direction. Recent numbers are concerning: In 2024, sales of these important antibiotics for livestock jumped 16%—the biggest yearly spike since tracking began in 2011. Total sales hit nearly 7.1 million kilograms. Swine accounted for 43%, cattle for 41%, turkeys for 11%, and chickens for only 4%. That's progress in poultry, but the overall rise points to disease outbreaks, bigger herds, and continued preventive use.Globally, experts project livestock antibiotic use could climb another 30% by 2040 if nothing changes. And this isn't just a farm problem—it's a human health crisis.Regulations have stepped in. Since 2017, the FDA has banned antibiotics used solely for growth promotion and requires vet oversight for medically important antibiotics. USDA testing ensures no antibiotic residues remain in the meat or milk you buy. But that doesn't stop routine use earlier in the animal's life, where resistance builds.Some states like California go further, limiting preventive use and making grocery chains report on suppliers. Nationally, though, usage intensity is still nearly double Europe's.Now, let's bring it home to the grocery store. Chains like Walmart, Costco, and Kroger carry both conventional and antibiotic-free options. Hunt for labels like "Raised Without Antibiotics" or "No Antibiotics Ever"—these mean no antibiotics were used (with rare exceptions, such as day-old chicks in some poultry cases). Some states, like California, go further, limiting preventive use and making grocery chains report on suppliers.USDA Organic takes it higher: It prohibits almost all antibiotics, requires third-party audits, ensures better welfare, and prohibits synthetic pesticides. Brands like Applegate, Coleman Natural, and Perdue make these easy to find. Demand is growing—antibiotic-free meat sales surged years ago, and organic sales continue to trend up. New 2026 certifications add trustworthy third-party audits to fight greenwashing.But watch out: Phrases like "No Growth-Promoting Antibiotics" can still allow preventive doses, so they don't fully tackle resistance.Read the Full Content Subscribe to the FK Newsletter Free SimVal Media, USA

Bean to Barstool Redux: Vintage but still relevant conversations from the archives without all the extra narration. Just classic interviews from really cool people in craft chocolate, craft beer, and other food and beverage fields.In this edition, we hear from Emily Stone, founder of Uncommon Cacao, who supplies cacao for hundreds of bean to bar chocolate makers and, indirectly through their bean to bar partners, quite a few craft breweries as well. We talk with Emily about those origins, what led her to start Uncommon, and the importance of full, two-way transparency in the cacao supply chain.Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

In this episode, host Randee Donovan is joined by Product Manager, Carrie Rock and Associate Scientist, Hannah Subgrunski for a hands‑on flavor adventure inspired by McCormick's Fresh Fruit Flavors Deep Dive Guide. Discover why “wild,” “regional,” and blended fruits are redefining familiarity, and how science and creativity combine to spark the next innovation in food and beverage.Tune in to learn:How consumer interest in fruit flavor trends are evolving from global exotics to hyper‑regional favoritesA broad variety of compelling fruit profiles The science behind flavor swaps and sympathetic compoundsInspiration for new fruit‑forward flavors in all applications

In this second episode of the Culinary Travel series, we go around the world through some very exotic flavors with Chef Kelvin Cheung of Jun's in Dubai. Kelvin has eaten his way across the globe, traveling through continents and cities exploring cultures, cuisines, heritage and so much more. On this episode Kelvin gives us a glimpse of his journeys and takes us on a super delicious ride.Destination Highlights and Culinary Insights:1. Thailand - Fireworks of flavor.Kelvin calls Thailand one of the most dynamic food destinations in the world.• Exploring small towns and villages beyond Bangkok.• Best street food in the world.https://www.instagram.com/cheftonn/?hl=en – All of Chef Ton's restaurants come highly recommended.https://www.instagram.com/restaurant.potong/?hl=en – Highly recommended.2. China - A Culinary awakening.• Regional diversity across South, East and Northwest China.• Border cuisines blending Chinese, Thai, and Lao influences3. Japan - The benchmark of excellence.4. Singapore - Nostalgia on a plate5. Jordan - A delicious surprise.https://www.instagram.com/qaismalhas/?hl=en – highly recommended.6. Vietnam - The ingredient revelation - a ‘rice paddy herb'.7. India – A culinary renaissance.Highly recommended - https://www.instagram.com/veronicasbombay/?hl=en                                    https://www.instagram.com/masquerestaurant/?hl=en                                    https://www.instagram.com/restaurantnaar/?hl=enThis special Culinary Series is brought to you by Emirates NBD Voyager Credit Cards.Connect with Kelvin at:https://www.instagram.com/chefkelvincheung/Thank you all for tuning in today!If you enjoyed this episode, please hit that subscribe button here, or on your favorite podcast platform. I'd love to hear from you! What destinations or journeys should we feature next? Drop a comment, leave a rating, or write a review - it truly makes a difference.Stay connected with me on Instagram @moushtravels to find out who's joining me next week. You can also explore all past episodes and destinations mentioned by our guests on www.moushtravels.com or in the episode show notes.Thanks for listening! Until next time, safe travels and keep adventuring.     "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this week's episode, host Caryn Antonini is joined by Alan Goldsher, Emmy Award-winning TV producer and founder of Flavors of America, a media project that started during the pandemic to support small businesses by offering free video profiles showcasing local food, culture and unique people across New York City's boroughs and eventually branching out to multiple states. Alan began his career in media in 1985, working in newspaper advertising sales before going out on his own to publish local newspapers in both Connecticut and New Jersey. His early work built a foundation in community-focused storytelling, local business promotion, and independent publishing. From there, he went he on produce multiple television series such as NY Residential, Faces of Philanthropy and Best Places to Live, all of which centered on storytelling with purpose by focusing on the human connection behind thriving communities. Today, Flavors of America has produced content across 9 states, highlighting diverse American flavors, culture and community.For more information on our guest:@flavorsof_ny###Get great recipes from Caryn at https://carynantonini.com/recipes/

Alejandro Oropeza's journey from Mexico City's family kitchens to founding Flavors demonstrates how deep domain expertise combined with technological innovation creates transformative opportunities. His unique position allowed him to identify a critical gap: food content viewers experience genuine hunger and desire immediate action. Rather than remaining passive consumers, audiences wanted to bridge inspiration and consumption. Alejandro's resilience defines his entrepreneurial identity as profoundly as his vision. Pitching nearly 100 venture firms before securing funding, facing systemic barriers as a Latino founder in an industry where only 2% of capital flows to founders like him, he maintained conviction through what most would consider irrational persistence. His decade-long meditation practice and emphasis on surrounding himself with authentic relationships demonstrate that Alejandro understands entrepreneurial success requires equal investment in psychological resilience and relational support alongside strategic acumen. By enabling chefs to share their stories through video and making their cuisine nationally accessible, Alejandro Oropeza facilitates cultural exchange that honors immigrant voices and expands culinary representation. His entrepreneurial model—grounded in authentic passion, practitioner respect, and bidirectional value creation—offers an alternative to extractive technology business. Experience this vision firsthand: visit www.cookunity.com to discover chef-crafted meals with authentic stories, support independent culinary talent, and join a community celebrating food's transformative power to connect us all. For the accessible version of the podcast, go to our Ziotag gallery.We're happy you're here! Like the pod?Support the podcast and receive discounts from our sponsors: https://yourbrandamplified.codeadx.me/Leave a rating and review on your favorite platformFollow @yourbrandamplified on the socialsTalk to my digital avatar Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this week's Flavors of Northwest Arkansas podcast, we're talking with Mark Smith and Dan Clous of Natural State Beer Company, but before we get to them?!?! FOOD NEWS!!! The Hive at 21C made a prominent national magazine. We'll tell you what magazine and why they're in there! Speaking of The Hive, they're now selling tickets for their No Kid Hungry Fundraiser. We'll tell you how and where to get them. Zelli Pasta has a new home! Co-owner Mitchell Owen will tell us what's different about it. Desi Fusion opened in Springdale on Monday. We'll hear from owner Lucky Sadthra about their fare. NYC Express Deli opened their second location- their first in Benton County. We'll tell you where! The soon-to-be AQ Chicken House had folks over yesterday for graffiti. Kind of. We'll explain. We MIGHT have a grand opening date or week for Ozark Charcuterie & Wine Bar's cheese and wine shop in Rogers. Brewski's and Natural State Beer Company have Chili Cookoff's soon! If you've been missing Renzo's Italian Steakhouse, there's now a way to have it! Happy anniversary to Bella's Table and Dodo Coffee! In this week's Flavors Flashback, we're talking about hairy pasta! True story. Mark Smith and Dan Clous met in a home brewing club here in Northwest Arkansas. Their love for a unique certain style of brewing eventually led to them getting into business with each other. They talk about how they found their peaceful and serene spot to build their brewery. Once you're there, you don't feel like you're a quarter mile from I-49. Soon after opening, they had to survive covid. You'll hear how they did it, and they were able to because of their location. Also, Dan had to leave NWA for a few years, and you'll hear why. Oh, and that Chili-cookoff. Taproom manager Haley Arnell will give you the lowdown. And finally, the beers. We had a live-to-tape taste-test, and I do NOT regret it. That's all next here in the Flavors of Northwest Arkansas.

Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes on a specific topic in craft beer, craft chocolate, or artisan drinks. Today we're looking back at one of the first deep dives I ever did on pairing beer and chocolate for Bean to Barstool. Enjoy!You can listen to the entire episode this clip is from here.Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

A Porter's Life: Riding the Rails of Black Labor HistoryThe morning of April 6th 1907, Ross Wood decided to fill out the application to become a Pullman Porter. He was 23 years old, and until this point he has only ever worked as a servant; a “houseboy”. Wood was born to parents that were enslaved not too long before he was born. He thought about how if he had been born just 20 years earlier, he too would've been a slave. He wanted to be a porter. It was a respected job among his black peers and even though he would spend his days being demeaned, the $10 a week might've been enough incentive. Sources  Labor Union Negotiation and Agreement Files, 1920-1969. 1920.  Pullman's Palace Car Company. Employee Indexes and Registers, 1875-1946. 1875.  Application and Service Files, 1900-1964. 1900.  United States Railroad Administration. Union Contract Agreement Books, 1919-1958. 1919.https://jimcrowmuseum.ferris.edu/question/2021/august.htm Send us a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

Send Help took a simple setup and used it to teach survival lessons, emotional damage, and “nah I'm good” instincts.

In this episode, we dive deep into the world of food tourism with chef, world traveler, and co‑founder of The Chef Tours, Karl Wilder. From Paris to Mexico City to Berlin, Karl shares why food tours led by chefs create a richer, more human way to experience a destination. Learn why no AI, guidebook, or Google search can replace firsthand discovery.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at the Langman Winery and Restaurant in Centerton talking with owner Jim Langman, but before we do?!?! FOOD NEWS!! The AACF Soup Sunday happened last weekend, and you'll hear from the winners!! To the Table is having their introduction and dining experience dinner! We'll tell you how to get tickets! Hideaway Pizza is OPEN in Rogers! NY Deli Express is OPEN in Rogers! Monte Ne Inn is back OPEN in Rogers! Desi Fusion will open next week in Springdale. Doe's Eat Place has closed in Bentonville. Boba Journey has closed in Bentonville. In today's Flavors Flashback, Café Rue Orleans Co-owner and Executive Chef Maudie Schmitt tells us about her first career Jim Langman was destined to be a pharmacist. He started working in pharmacies as a young teenager and worked his way up to being a VP at Walgreens. He was never a fan of beer, wine, or hard liquor, but will tell us how he ended up getting into wine. He would then buy a vineyard in the Sierra Foothills of California and will tell you why he decided against Napa. Jim and his wife Sue were going to move to California to the winery and live life there until Jim started getting courted by Walmart. After a second career with Walmart, they fell in love with Northwest Arkansas and scrapped the California plans, but not the wine. Jim will tell us about Langman Winery and Restaurant next, here on the Flavors of Northwest Arkansas.

This week on Kitchen Tape, Rose and Crystal sit down with Alana Kysar, author of Aloha Kitchen and Aloha Veggies, to talk about her food education from bakes to salad scores, home cooking as cultural record, the evolution of vegetable-forward food, and moving through recipe failures. We also dive into Alana's dual role as both author and photographer on her books (and others!)— unpacking what that workflow looks like in practice, pros and cons, how creative decisions shift when one person holds both lenses, and what it takes to balance vision, logistics, and stamina across an entire project.Mentioned in this episode:• Aloha Kitchen: Recipes from Hawai‘i• Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai‘i• Salad Freak by Jess Damuck• Salt, Fat, Acid, Heat by Samin Nosrat• Community cookbooks• Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs• Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking by Kimi Werner• Hetty McKinnon

In this episode, Jenna is joined by her nine-year-old daughter, Rosie, for a sweet and surprisingly insightful conversation about what comfort looks like in their family. Together, they talk about the different “flavors of comfort” each family member needs when big emotions show up—whether that's physical touch, someone staying close, space to process alone, or quiet presence. Rosie shares how she prefers space before reconnecting, while Jenna reflects on how having someone in the room can actually make it harder for her to notice what she's feeling.The conversation is tender, honest, and full of Rosie's natural charm. Toward the end, Jenna also shares a recent meaningful moment they experienced together with the Lord—offering a gentle invitation for parents to cultivate similar moments of connection, emotional safety, and spiritual openness with their own kids. This episode is both practical and heart-level, and a reminder that learning how we give and receive comfort can deepen our relationships in powerful ways. Support the show------------------------------------------------------------------------------------------------------------->>> Become a sponor of our shows

This month, London Coe of Peace on Fifth in Dayton, Ohio, will celebrate the tenth annual Global Black Chocolate Makers Month. It's an opportunity to promote the work of Black craft chocolate makers from outside the U.S., and introduce tasters here to makers and, in some case, ingredients they might not be familiar with.In this episode of Bean to Barstool, David Nilsen and London discuss the importance of Global Black Chocolate Makers Month, what we gain when we have tasting experiences that push us outside our comfort zones, and the makers she'll be promoting throughout February.The makers highlighted in this episode include Eka Chocolate from Madagascar, One One Cacao from Jamaica (listen to my previous interview with Nick Davis of One One here), Afrikoa from South Africa, Zacao from Ghana, '57 Chocolate from Ghana, and Ayitika from Haiti, among others.Peace on Fifth's InstagramPeace on Fifth's websiteEpisode timeline (approximate):1:00 - Introduction2:30 - Global Black Chocolate Makers Month6:05 - How GBCMM got started14:20 - Value of makers and voices21:15 - Eka Chocolate and other highlighted makers34:25 - What story is GBCMM telling?37:45 - News and notes46:55 - EndHere you can find info and tickets for my upcoming beer and chocolate pairings at Third Eye Brewing and Full Circle Brewgarden. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Chicago Black History Month You cannot tell the history of Chicago without telling the history of Black Chicago. And you cannot tell the history of the United States without the history of Black America.In our first episode back, we dive deep into the origins of Black History Month—long before it was officially recognized—and into the people who fought to ensure Black history was preserved, taught, and honored.Sourceshttps://asalh.org/carter-g-woodson-timeline/https://www.civilandhumanrights.org/the-history-of-black-history-month/https://www.jstor.org/journal/jnegrohistory https://www.wttw.com/playlist/2020/02/13/vivian-harshhttps://naacp.org/https://www.loc.gov/Send us a textSupport the showAlso, catch Dario on the new season of Netflix's "High On the Hog" here!!If you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠dariodurhamphoto Sara @sarafaddah

In this episode, I interview Patrick from Typ3cannabis, who dives into the art and science of breeding plants for distinct flavors and effects. Our conversation covers how genetics, selection, and intentional breeding decisions shape aroma profiles, potency, and the overall experience. We also discuss the challenges breeders face and the techniques used to bring truly unique traits to life.Support the show

Here on The LDS Mission Podcast, Ep. 241 - Flavors of Motivation, is all about changing the way we think about motivation—especially when it feels like it's "on" one day and completely gone the next. I share why motivation isn't actually black-and-white, and how judging yourself for feeling unmotivated usually makes everything heavier. Instead, I teach a simple framework that helps you identify your unique "flavor of motivation," so you can create forward momentum in a way that actually works for your brain, your personality, and your mission experience. In this episode, I break down six different motivation styles: the strategist, the visionary, the builder, the provider, the refiner, and the observer. We talk about what each one looks like, what it's good at, what can trip it up (hello, perfectionism, overthinking, rigidity, comparison, burnout, or shutting down), and how to use your motivation flavor to get unstuck—whether you're preparing for a mission, trying to meet goals while currently serving, rebuilding after your mission, or supporting a missionary as a mom. I also share a simple fill-in-the-blank prompt you can use to quickly pinpoint what motivates you: "I'd be down to do this if…" If you've been feeling stuck, heavy, or like you "should" be more motivated, The LDS Mission Podcast Episode 241: Flavors of Motivation will help you understand what makes you tick, motivate yourself with more compassion, and even better understand what might motivate your companion, your district, or the people you're teaching. As always, if you found this episode helpful, I want to invite you to subscribe if you aren't already, share this episode with your friends and missionaries you know, and write a review. I know this work will help LDS missionaries around the world and it would mean so much to me if you did. Until next week my friends.   Website | Instagram | Facebook   5 Ways to Process Any Less-Than Happy Mission Memories Article: HERE   Get the Full Show Notes and Text/PDF Transcripts: HERE   Free PDF Download:  Podcast Roadmap   Free PDF Download:  Preparing Missionary Cheat Sheet   Free Training for Preparing Missionaries:  Change Your Mission with this One Tool   RM Transition Free Video Series:  3 Tools to Help RMs in Their Transition Home   Free Guide:  5 Tips to Help Any Returning Missionary   Schedule a Free Strategy Call:   Click Here

Today, Sam sits down with Natalie Alibrandi, a London based food scientist. They talk allllllllllll things misinformation and what you can do to keep yourself as safe as possible from a food science perspective. Resources in Today's Episode: https://www.naliconsulting.co.uk/ https://www.instagram.com/nali_consulting/ ALL things Find Food Freedom: Get your Insurance Benefits Checked: https://bit.ly/FFFinsurance   Instagram: @find.food.freedom TikTok: @findfoodfreedom Website:https://find-foodfreedom.com/ Join the FFF Monthly Membership here: https://findfoodfreedommembership.com and use the code 'IWANTFOODFREEDOM' for 3 months completely FREE! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Join Christina Warren and Brett Terpstra as they navigate the freezing Minnesotan cold without running water, delve into the intersection of tech and political turmoil, and explore the latest in AI agents and multi-agent workflows. Dive into a whirlwind of emotions, tech tips, and political ranting, all while contemplating the ethics of open source funding and AI coding. From brutal weather updates to philosophical debates on modern fascism, this episode pulls no punches. Sponsor Copilot Money can help you take control of your finances. Get a fresh start with your money for 2026 with 2 months free when you visit try.copilot.money/overtired. Show Links Crimethinc: Being “Peaceful” and “Law-Abiding” Will Not Stop Authoritarianism Gas Town Apex OpenCode Backdrop Cindori Sensei Moltbot Chapters 00:00 Introduction and Host Updates 00:21 Brett’s Water Crisis 02:27 Political Climate and Media Suppression 06:32 Police Violence and Public Response 18:31 Social Media and Surveillance 22:15 Sponsor Break: Copilot Money 26:20 Tech Talk: Gas Town and AI Agents 31:58 Crypto Controversies 37:09 Ethics in Journalism and Personal Dilemmas 39:45 The Future of Open Source and Cryptocurrency 45:03 Apex 1.0? 48:25 Challenges and Innovations in Markdown Processing 01:02:16 AI in Coding and Personal Assistants 01:06:36 GrAPPtitude 01:14:40 Conclusion and Upcoming Plans Join the Conversation Merch Come chat on Discord! Twitter/ovrtrd Instagram/ovrtrd Youtube Get the Newsletter Thanks! You’re downloading today’s show from CacheFly’s network BackBeat Media Podcast Network Check out more episodes at overtiredpod.com and subscribe on Apple Podcasts, Spotify, or your favorite podcast app. Find Brett as @ttscoff, Christina as @film_girl, Jeff as @jsguntzel, and follow Overtired at @ovrtrd on Twitter. Transcript AI Agents and Political Chaos Introduction and Host Updates Christina: [00:00:00] Welcome back. You’re listening to Overtired. I’m Christina Warren. Joined as always by Brett Terpstra. Jeff Severns. Guntzel could not be with us this week, um, but uh, but Brett and I are here. So Brett, how are you? How’s the cold? Brett: The cold. Brett’s Water Crisis Brett: So I’m going on day four without running water. Um, I drove to my parents last night to shower and we’re, we’re driving loads of dishes to friends’ house to wash them. We have big buckets of melted snow in our bathtub that we use to flush the Toyland. Um, and we have like big jugs with a spout on them for drinking water. So we’re surviving, but it is highly inconvenient. Um, and we don’t know yet if it’s a frozen pipe. Or if we have [00:01:00] a bad pump on our, well, uh, hopefully we’ll find that out today. But no guarantees because all the plumbers are very busy right now with negative 30 degree weather. They tend to get a lot of calls, lots of stuff happens. Um, so yeah, but I’m, I’m staying warm. I got a fireplace, I got my heat’s working Christina: I mean, that’s the important thing. Brett: and that went out, that went out twice, in, twice already. This winter, our heat has gone out, um, which I’m thankful. We, we finally, we added glycol to our, so our heat pumps water through, like, it’s not radiators, it’s like baseboard heat, but it, it uses water and. Um, and though we were getting like frozen spots, not burst pipes, just enough that the water wouldn’t go through fast enough to heat anything. So we added glycol to that [00:02:00] system to bring the freeze point down to like zero degrees. So it’s not perfect, but we also hardwired the pump so that it always circulates water, um, even when the heat’s not running. So hopefully it’ll never freeze again. That’s the goal. Um, and if we replace the well pump, that should be good for another 20 years. So hopefully after this things will be smoother. Political Climate and Media Suppression Brett: Um, yeah, but that, that’s all in addition to, you know, my state being occupied by federal agents and even in my small town, we’ve got people being like, abducted. Things are escalating quickly at this point, and a lot of it doesn’t get talked about on mainstream media. Um, but yeah, things, I don’t know, man. I think we’re making progress because, um, apparently Binos [00:03:00] getting retired Christina: I was going to say, I, I, I, I heard, I heard that, and I don’t know if that’s good or if that’s bad. Um, I can’t, I can’t tell. Brett: it’s, it’s like, it’s like if Trump died, we wouldn’t know if that was good or bad because JD Vance as president, like maybe things get way worse. Who knows? Uh, none of these, none of these actual figureheads are the solution. Removing them isn’t the solution to removing the kinda maga philosophy behind it. But yeah, and that’s also Jeff is, you know, highly involved and I, I won’t, I won’t talk about that for him. I hope we can get him monsoon to talk about that. Christina: No, me, me, me too. Because I’ve, I’ve been thinking about, about him and about you and about your whole area, your communities, you know, from several thousand miles away. Like all, all we, all we see is either what people post online, which of course now is being suppressed. [00:04:00] Uh, thanks a lot. You know, like, like the, oh, TikTok was gonna be so terrible. Chi the, the Chinese are gonna take over our, uh, our algorithms. Right? No, Larry Ellison is, is actually going to completely, you know, fuck up the algorithms, um, and, and suppress anything. I, yeah. Yeah. They’re, they’re Brett: is TikTok? Well, ’cause Victor was telling me that, they were seeing videos. Uh, you would see one frame of the video and then it would black out. And it all seemed to be videos that were negative towards the administration and we weren’t sure. Is this a glitch? Is this coincidence? Christina: well, they claim it’s a glitch, but I don’t believe it. Brett: Yeah, it seems, it seems Christina: I, I mean, I mean, I mean, the thing is like, maybe it is, maybe it is a glitch and we’re overreacting. I don’t know. Um, all I know is that they’ve given us absolutely zero reason to trust them, and so I don’t, and so, um, uh, apparently the, the state of California, this is, [00:05:00] so we are recording this on Tuesday morning. Apparently the state of California has said that they are going to look into whether things are being, you know, suppressed or not, and if that’s violating California law, um, because now that, that, that TikTok is, is controlled by an American entity, um, even if it is, you know, owned by like a, you know, uh, evil, uh, billionaire, you know, uh, crony sto fuck you, Larry Ellison. Um, uh, I guess that means we won’t be getting an Oracle sponsorship. Sorry. Um, uh, Brett: take it anyway. Christina: I, I know you wouldn’t, I know you wouldn’t. That’s why I felt safe saying that. Um, but, uh, but even if, if, if that were the case, like I, you know, but apparently like now that it is like a, you know, kind of, you know, state based like US thing, like California could step in and potentially make things difficult for them. I mean, I think that’s probably a lot of bluster on Newsom’s part. I don’t think that he could really, honestly achieve any sort of change if they are doing things to the algorithm. Brett: Yeah. Uh, [00:06:00] if, if laws even matter anymore, it would be something that got tied up in court for a long time Christina: Right. Which effectively wouldn’t matter. Right. And, and then that opens up a lot of other interesting, um, things about like, okay, well, you know, should we, like what, what is the role? Like even for algorithmically determined things of the government to even step in or whatever, right now, obviously does, I think, become like more of a speech issue if it’s government speech that’s being suppressed, but regardless, it, it is just, it’s bad. So I’ve been, I’ve been thinking about you, I’ve been thinking about Jeff. Police Violence and Public Response Christina: Um, you know, we all saw what happened over the weekend and, and, you know, people be, people are being murdered in the streets and I mean that, that, that’s what’s happening. And, Brett: white people no less, Christina: Right. Well, I mean, that’s the thing, right? Like, is that like, but, but, but they keep moving the bar. They, they keep moving the goalpost, right? So first it’s a white woman and, oh, she, she was, she was running over. The, the officer [00:07:00] or the ice guy, and it’s like, no, she wasn’t, but, but, but that, that’s immediately where they go and, and she’s, you know, radical whatever and, and, and a terrorist and this and that. Okay. Then you have a literal veterans affair nurse, right? Like somebody who literally, like, you know, has, has worked with, with, with combat veterans and has done those things. Who, um, is stepping in to help someone who’s being pepper sprayed, you know, is, is just observing. And because he happens to have, um, a, a, a, a gun on him legally, which he’s allowed to do, um, they immediately used that as cover to execute him. But if he hadn’t had the gun, they would’ve, they would’ve come up with something else. Oh, we thought he had a gun, and they, you know what I mean? So like, they, they got lucky with that one because they removed the method, the, the, the weapon and then shot him 10 times. You know, they literally executed him in the street. But if he hadn’t had a gun, they still would’ve executed. Brett: Yeah, no, for sure. Um, it’s really frustrating that [00:08:00] they took the gun away. So he was disarmed and, and immobilized and then they shot him. Um, like so that’s just a straight up execution. And then to bring, like, to say that it, he, because he had a gun, he was dangerous, is such a, an affront to America has spent so long fighting against gun control and saying that we had the right to carry fucking assault rifles in the Christina: Kyle Rittenhouse. Kyle Rittenhouse was literally acquitted. Right? Brett: Yeah. And he killed people. Christina: and, and he killed people. He was literally walking around little fucking stogey, you know, little blubbering little bitch, like, you know, crying, you know, he’s like carrying around like Rambo a gun and literally snipe shooting people. That’s okay. Brett: They defended Christina: if you have a. They defended him. Of course they did. Right? Of course they did. Oh, well he has the right to carry and this and that, and Oh, you should be able to be armed in [00:09:00] these places. Oh, no, but, but if you’re, um, somebody that we don’t like Brett: Yeah, Christina: and you have a concealed carry permit, and I don’t even know if he was really concealed. Right. Because I think that if you have it on your holster, I don’t even think that counts as concealed to Brett: was supposedly in Christina: I, I, I don’t, I don’t, I don’t. Brett: like it Christina: Which I don’t think counts as concealed. I think. Brett: No. Christina: Right, right. So, so, so, so, so that, that, that wouldn’t be concealed. Be because you have someone in, in that situation, then all of a sudden, oh, no. Now, now the, the key, the goalpost, okay, well, it’s fine if it’s, you know, uh, police we don’t like, or, or other people. And, and, and if you’re going after protesters, then you can shoot and kill whoever you want, um, because you’ve perceived a threat and you can take actions into your, to your own hands. Um, but now if you are even a white person, um, even, you know, someone who’s, who’s worked in Veterans Affairs, whatever, if, if you have, uh, even if you’re like a, a, a, you know, a, a gun owner and, and have permits, um, now [00:10:00] if we don’t like you and you are anywhere in the vicinity of anybody associated with law enforcement, now they have the right to shoot you dead. Like that’s, that’s, that’s the argument, which is insanity. Brett: so I’m, I’m just gonna point out that as the third right came to power, they disarmed the Jews and they disarmed the anarchists and the socialists and they armed the rest of the population and it became, um, gun control for people they didn’t like. Um, and this is, it’s just straight up the same playbook. There’s no, there’s no differentiation anymore. Christina: No, it, it, it actively makes me angry that, um, I, I could be, because, ’cause what can we do? And, and what they’re counting on is the fact that we’re all tired and we’re all kind of, you know, like just, [00:11:00] you know, from, from what happened, you know, six years ago and, and, and what happened, you know, five years ago. Um, and, and, and various things. I think a lot of people are, are just. It kind of like Brett: Sure. Christina: done with, with, with being able to, to, to, right. But now the actual fascism is here, right? Like, like we, we, we saw a, a, you know, a whiff of this on, on, on January 6th, but now it’s actual fascism and they control every branch of government. Brett: Yeah. Christina: And, um, and, and, and I, and I don’t know what we’re supposed to do, right? Like, I mean it, because I mean, you know, uh, Philadelphia is, is, is begging for, for, for them to come. And I think that would be an interesting kind of standoff. Seattle is this, this is what a friend of mine said was like, you know, you know Philadelphia, Filch Philadelphia is begging them to come. Seattle is like scared. Um, that, that they’re going to come, um, because honestly, like we’re a bunch of little bitch babies and, um, [00:12:00] people think they’re like, oh, you know the WTO. I’m like, yeah, that was, that was 27 years ago. Um, uh, I, I don’t think that Seattle has the juice to hold that sort of line again. Um, but I also don’t wanna find out, right? Like, but, but, but this is, this is the attack thing. It’s like, okay, why are they in Minnesota? Right? They’re what, like 130,000, um, Brett: exactly Christina: um, immigrants in, in Minnesota. There are, there are however many million in Texas, however many million in Florida. We know exactly why, right? This isn’t about. Anything more than Brett: in any way. Christina: and opt. Right, right. It has nothing, it has nothing to do with, with, with immigration anyway. I mean, even, even the Wall Street Journal. The Wall Street Journal who a, you know, ran an op-ed basically saying get out of Minnesota. They also, they also had like a, you know, a news story, which was not from the opinion board, which like broke down the, the, the footage showing, you know, that like the, the video footage doesn’t match the administration’s claims, but they also ran a story. Um, that [00:13:00] basically did the math, I guess, on like the number of, of criminals, um, or people with criminal records who have been deported. And at this point, like in, you know, and, and when things started out, like, I guess when the raid started out, the, the majority of the people that they were kind of going after were people who had criminal records. Now, whether they were really violent, the worst, the worst, I mean that’s, I’m, I’m not gonna get into that, but you could at least say like, they, they could at least say, oh, well these were people who had criminal records, whatever. Now some, some huge percentage, I think it’s close to 80% don’t have anything. And many of the people that do the, the criminal like thing that they would hold would be, you know, some sort of visa violation. Right. So it’s, it’s, it’s Brett: they deported a five-year-old kid after using him as bait to try to get the rest of his family. Christina: as bait. Brett: Yeah. And like it’s, it’s pretty deplorable. But I will say I am proud of Minnesota. Um, they have not backed [00:14:00] down. They have stood up in the face of increasing increasingly escalated attacks, and they have shown up in force thousands of people out in the streets. Like Conti, like last night they had a, um, well, yeah, I mean, it’s been ongoing, but, uh, what’s his name? Preddy Alex. Um, at the place where he was shot, they had a, like continuing kind of memorial protest, I guess, and there’s footage of like a thousand, a thousand mins surrounding about 50, um, ICE agents and. Like basically corralling them to the point where they were all backed into a corner and weren’t moving. And I don’t know what happened after that. Um, but thus far it hasn’t been violent on the part of protesters. It’s been very violent on the part of ice. I [00:15:00] personally, I don’t know where I stand on, like, I feel like the Democrats are urging pacifism because it affects their hold on power. And I don’t necessarily think that peace when they’re murdering us in the street. I don’t know if peace is the right response, but I don’t know. I’m not openly declaring that I support violence at this point, but. At the same time, do I not? I’m not sure. Like I keep going back and forth on is it time for a war or do we try to vote our way out of this? Christina: I mean, well, and the scary thing about voting our way out of this is will we even be able to have free elections, right? Be because they’re using any sort of anything, even the most benign sort of legal [00:16:00] protest, even if violence isn’t involved in all of a sudden, talks of the Insurrection Act come Brett: yeah. And Trump, Trump offered to pull out of Minnesota if Minnesota will turn over its voter database to the federal government. Like that’s just blatant, like that’s obviously the end goal is suppression. Christina: Right, right. And, and so to your point, I don’t know. Right. And I’m, I’m never somebody who would wanna advocate outwardly for violence, but I, I, I, I, I don’t know. I mean, they’re killing citizens in the streets. They’re assassinating people in cold blood. They’re executing people, right. That’s what they’re doing. They’re literally executing people in the streets and then covering it up in real time. Brett: if the argument is, if we are violent, it will cause them to kill us. They’re already killing Christina: already doing it. Right. So at, at this point, I mean, like, you know, I mean, like, w to your point, wars have been started for, for, for less, or for the exact same things. Brett: [00:17:00] Yeah. Christina: So, I don’t know. I don’t know. Um, I know that that’s a depressing way to probably do mental health corner and whatnot, but this is what’s happening in our world right now and in and in your community, and it’s, it’s terrifying. Brett: I’m going to link in the show notes an article from Crime Think that was written by, uh, people in Germany who have studied, um, both historical fascism and the current rise of the A FD, which will soon be the most powerful party in Germany, um, which is straight up a Nazi party. Um, and it, they offered, like their hope right now lies in America stopping fascism. Christina: Yeah. Brett: Like if we can, if we can stop fascism, then they believe the rest of Europe can stop fascism. Um, but like they, it, it’s a good article. It kind of, it kind of broaches the same questions I do about like, is it [00:18:00] time for violence? And they offer, like, we don’t, we’re not advocating for a civil war, but like Civil wars might. If you, if you, if you broach them as revolutions, it’s kind of, they’re kind of the same thing in cases like this. So anyway, I’ll, I’ll link that for anyone who wants to read kinda what’s going on in my head. I’m making a note to dig that up. I, uh, I love Crime Fake Oh and Blue Sky. Social Media and Surveillance Brett: Um, so I have not, up until very recently been an avid Blue Sky user. Um, I think I have like, I think I have maybe like 200 followers there and I follow like 50 people. But I’ve been expanding that and I am getting a ton of my news from Blue Sky and like to get stories from people on the ground, like news as it happens, unfiltered and Blue Sky has been [00:19:00] really good for that. Um, I, it’s. There’s not like an algorithm. I just get my stuff and like Macedon, I have a much larger following and I follow a lot more people, but it’s very tech, Christina: It’s very tech and, Brett: there for. Christina: well, and, and MAs on, um, understandably too is also European, um, in a lot of regards. And so it’s just, it’s not. Gonna have the same amount of, of people who are gonna be able to, at least for instances like this, like be on the ground and doing real-time stuff. It’s not, it doesn’t have like the more normy stuff. So, no, that makes sense. Um, no, that’s great. I think, yeah, blue Sky’s been been really good for, for these sorts of real-time events because again, they don’t have an algorithm. Like you can have one, like for a personalized kind of like for you feed or whatever, but in terms of what you see, you know, you see it naturally. You’re not seeing it being adjusted by anything, which can be good and bad. I, I think is good because nothing’s suppressing things and you see things in real time. It can be bad because sometimes you miss things, but I think on the whole, it’s better. [00:20:00] The only thing I will say, just to anyone listening and, and just to spread onto, you know, people in your communities too, from what I’ve observed from others, like, it does seem like the, the government and other sorts of, you know, uh, uh, the, you know, bodies like that are finally starting to pay more attention to blue sky in terms of monitoring things. And so that’s not to say don’t. You know, use it at all. But the same way, you don’t make threats on Twitter if you don’t want the Feds to show up at your house. Don’t make threats on Blue Sky, because it’s not just a little microcosm where, you know, no one will see it. People are, it, it’s still small, but it’s, it’s getting bigger to the point that like when people look at like where some of the, the, the fire hose, you know, things observable things are there, there seem to be more and more of them located in the Washington DC area, which could just be because data centers are there, who knows? But I’ve also just seen anecdotally, like people who have had, like other instances, it’s like, don’t, don’t think [00:21:00] that like, oh, okay, well, you know, no one’s monitoring this. Um, of course people are so just don’t be dumb, don’t, don’t say things that could potentially get you in trouble. Um. Brett: a political candidate in Florida. Um, had the cops show up at her house and read her one of her Facebook posts. I mean, this was local. This was local cops, but still, yeah, you Christina: right. Well, yeah, that’s the thing, right? No, totally. And, and my, my only point with that is we’ve known that they do that for Facebook and for, for, you know, Twitter and, and, uh, you know, Instagram and things like that, but they, but Blue Sky, like, I don’t know if it’s on background checks yet, but it, uh, like for, uh, for jobs and things like that, I, I, I don’t know if that’s happening, but it definitely is at that point where, um, I know that people are starting to monitor those things. So just, you know, uh, not even saying for you per se, but just for anybody out there, like, it’s awesome and I’m so glad that like, that’s where people can get information out, but don’t be like [00:22:00] lulled into this false sense of security. Like, oh, well they’re not gonna monitor this. They’re not Brett: Nobody’s watching me here. Christina: It is like, no, they are, they are. Um, so especially as it becomes, you know, more prominent. So I’m, I’m glad that that’s. That’s an option there too. Um, okay. Sponsor Break: Copilot Money Christina: This is like the worst possible segue ever, but should we go ahead and segue to our, our, our sponsor break? Brett: Let’s do it. Let’s, let’s talk about capitalism. Christina: All right. This episode is brought to you by copilot money. Copilot money is not just another finance app. It’s your personal finance partner designed to help you feel clear, calm, and in control of your money. Whether it’s tracking your spending, saving for specific goals, or simply getting the handle on your investments. Copilot money has you covered as we enter the new year. Clarity and control over our finances has never been more important with the recent shutdown of Mint and rising financial stress, for many consumers are looking for a modern, trustworthy tool to help navigate their financial journeys. That’s where copilot money comes in. 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Download copilot money on your devices or visit. Try copilot money slash [00:24:00] overti today to claim you’re two months free and embrace a more organized, stress-free approach to your finances. Try copilot.money/ Overtired. Brett: Awesome that I appreciate this segue. ’cause we, we, we could, we could be talking about other things. Um, like it’s, it feels so weird, like when I go on social media and I just want to post that like my water’s out. It feels out of place right now because there’s everything that’s going on feels so much more important than, Christina: Right. Brett: than anything else. Um, but there’s still a place for living our lives, um, Christina: there are a absolutely. I mean, and, and, and in a certain extent, like not to, I mean, maybe this is a little bit of a cope, but it’s like, if all we do is focus on the things that we can’t control at the expense of everything else, it’s like then they win. You know? Like, which, which isn’t, which, which isn’t even to [00:25:00] say, like, don’t talk about what’s happening. Don’t try to help, don’t try to speak out and, and, um, and do what we can do, but also. Like as individuals, there’s very little we can control about things. And being completely, you know, subsumed by that is, is not necessarily good either. Um, so yeah, there’s, there, there are other things going on and it’s important for us to get out of our heads. It’s important, especially for you, you know, being in the region, I think to be able to, to focus on other things and, and hopefully your water will be back soon. ’cause that sucks like that. I’ve been, I’ve been worried about you. I’m glad that you have heat. I’m glad you have internet. I’m glad you have power, but you know, the pipes being frozen and all that stuff is like, not Brett: it, the, the internet has also been down for up to six hours at a time. I don’t know why. There’s like an amplifier down on our street. Um, and that has sucked because I, out here, I live in a, I’m not gonna call it rural. Uh, we’re like five minutes from town, [00:26:00] but, um, we, we don’t. We have shitty internet. Like I pay for a gigabit and I get 500 megabits and it’s, and it’s up and down all the time and I hate it. But anyway. Tech Talk: Gas Town and AI Agents Brett: Let’s talk about, uh, let’s talk about Gas Town. What can you tell me about Gastown? Christina: Okay. So we’ve talked a lot about like AI agents and, um, kind of like, uh, coding, um, loops and, and things like that. And so Gastown, uh, which is available, um, at, I, it is not Gas Town. Let me find the URL, um, one second. It’s, it’s at a gas town. No, it’s not. Lemme find it. Um. Right. So this is a thing that, that Steve Yy, uh, has created, and [00:27:00] it is a multi-agent workspace manager. And so the idea is basically that you can be running like a lot of instances of, um, of, of Claude Code or, um, I guess you could use Codex. You could use, uh, uh, uh, co-pilot, um, SDK or CLI agent and whatnot. Um, and basically what it’s designed to do is to basically let you coordinate like multiple coding agents at one time so they can all be working on different tasks, but then instead of having, um, like the context get lost when agents restart, it creates like a, a persistent, um, like. Work state, which it uses with, with git on the backend, which is supposed to basically enable more multi-agent workflows. So, um, basically the idea would be like, you get, have multiple agents working at once, kind of talking to one another, handing things off, you know, each doing their own task and then coordinating the work with what the other ones are doing. But then you have like a persistent, um, uh, I guess kind of like, you know, layer in the backend so that if an agent has to restart or whatever, it’s not gonna lose the, [00:28:00] the context, um, that that’s happening. And you don’t have to manually, um, worry about things like, okay, you know, I’ve lost certain things in memory and, and I’ve, you know, don’t know how I’m, I’m managing all these things together. Um, there, there’s another project, uh, called Ralph, which is kind of based on this, this concept of like, what of Ralph Wickham was, you know, coding or, or was doing kind of a loop. And, and it’s, it’s, it’s a, it’s kind of a similar idea. Um, there’s also. Brett: my nose wouldn’t bleed so much if I just kept my finger out of there. Christina: Exactly, exactly. My cat’s breath smells like cat food. Um, and um, and so. Like there are ideas of like Ralph Loops and Gastown. And so these are a couple of like projects, um, that have really started to, uh, take over. So like, uh, Ralph is more of an autonomous AI agent loop that basically like it runs like over and over and over again until, uh, a task is done. Um, and, and a lot of people use, use Gastown and, [00:29:00] and, and Ralph together. Um, but yeah, no Ga gastown is is pretty cool. Um, we’ll we’re gonna talk about it more ’cause it’s my pick of the week. We’ll talk about Molt bot previously known as Claude Bot, which is, uses some, some similar ideas. But it’s really been interesting to see like how, like the, the multi-agent workflow, and by multi-agent, I mean like, people are running like 20 or 30 of them, you know, at a time. So it’s more than that, um, is really starting to become a thing that people can, uh, can do. Um, Brett: gets expensive though. Christina: I was, I was just about to say that’s the one thing, right? Most people who are using things like Gastown. Are using them with the Claude, um, code Max plans, which is $200 a month. And those plans do give you more value than like, what the, what it would be if you spent $200 in API credits, uh, but $200 a month. Like that’s not an expensive, that’s, you know, that, that’s, that, that, like, you know what I mean? Like, like that, that, that, that, that, that’s a lot of money to spend on these sorts of things. Um, but people [00:30:00] are getting good results out of it. It’s pretty cool. Um. There have been some open models, which of course, most people don’t have equipment that would be fast enough for them to, to run, uh, to be able to kind of do what they would want, um, reliably. But the, the AgTech stuff coming to some of the open models is better. And so if these things can continue, of course now we’re in a ram crisis and storage crisis and everything else, so who knows when the hardware will get good enough again, and we can, when we as consumers can even reasonably get things ourselves. But, but in, in theory, you know, if, if these sorts of things continue, I could see like a, a world where like, you know, some of the WAN models and some of the other things, uh, potentially, um, or Quinn models rather, um, could, uh. Be things that you could conceivably, like be running on your own equipment to run these sorts of nonstop ag agentic loops. But yeah, right now, like it’s really freaking cool and I’ve played around with it because I’m fortunate enough to have access to a lot of tokens. [00:31:00] Um, but yeah, I can get expensive real, real fast. Uh, but, but it’s still, it’s still pretty awesome. Brett: I do appreciate that. So, guest Town, the name is a reference to Mad Max and in the kind of, uh, vernacular that they built for things like background agents and I, uh, there’s a whole bunch, there are different levels of, of the interface that they kind of extrapolated on the gas town kind of metaphor for. Uh, I, it was, it, it, there were some interesting naming conventions and then they totally went in other directions with some of the names. It, they didn’t keep the theme very well, but, but still, uh, I appreciate Ralph Wig and Mad Max. That’s. It’s at the very least, it’s interesting. Christina: No, it definitely is. It definitely is. Crypto Controversies Christina: I will say that there’s been like a little bit [00:32:00] of a kerfuffle, uh, involved in both of those, uh, developers because, um, they’re both now promoting shit coins and, uh, and so that’s sort of an interesting thing. Um, basically there’s like this, this, this crypto company called bags that I guess apparently like if people want to, they will create crypto coins for popular open source projects, and then they will designate someone to, I guess get the, the gas fees, um, in, um, uh, a Solana parlance, uh, no pun intended, with the gas town, um, where basically like that’s, you know, like the, the, the fees that you spend to have the transaction work off of the blockchain, right? Like, especially if there’s. A lot of times that it would take, like, you pay a certain percentage of something and like those fees could be designated to an individual. And, um, in this case, like both of these guys were reached out to when basically they were like, Hey, this coin exists. You’ve got all this money just kind of sitting in a crypto wallet waiting for you. [00:33:00] Take the money, get, get the, the transaction fees, so to speak. And, uh, I mean, I think that, that, that’s, if you wanna take that money right, it’s, it’s there for you. I’m not gonna certainly judge anyone for that. What I will judge you for is if you then promote your shit coin to your community and basically kind of encourage everyone. To kind of buy into it. Maybe you put in the caveat, oh, this isn’t financial advice. Oh, this is all just for whatever. But, but you’re trying to do that and then you go one step beyond, which I think is actually pretty dumb, which is to be like, okay, well, ’cause like, here’s the thing, I’m not gonna judge anyone. If someone who’s like, Hey, here’s a wallet that we’re gonna give you, and it has real cash in it, and you can do whatever you want with it, and these are the transaction fees, so to speak, like, you know, the gas fees, whatever, you know what you do. You, even if you wanna let your audience know that you’ve done that, and maybe you’re promoting that, maybe some people will buy into it, like, people are adults. Fine. Where, where I do like side eye a little bit is if you are, then for whatever reason [00:34:00] going to be like, oh, I’m gonna take my fees and I’m gonna reinvest it in the coin. Like, okay, you are literally sitting on top of the pyramid, like you could not be in a better position and now you’re, but right. And now you’re literally like paying into the pyramid scheme. It’s like, this is not going to work well for you. These are rug bulls. Um, and so like the, the, the, the gas town coin like dropped like massively. The Ralph coin like dropped massively, like after the, the, the Ralph creator, I think he took out like 300 K or something and people, or, you know, sold like 300 K worth of coins. And people were like, oh, he’s pulling a rug pull. And I’m like, well, A, what did you expect? But B it’s like, this is why don’t, like, if someone’s gonna give you free money from something that’s, you know, kind of scammy, like, I’m not saying don’t take the money. I am saying maybe be smart enough to not to reinvest it into the scam. Brett: Yeah. Christina: Like, I don’t know. Anyway, that’s the only thing I will mention on that. ’cause I don’t think that that takes [00:35:00] anything away from either of those projects or it says that you shouldn’t use or play around with it either of those ideas at all. But that is just a thing that’s happened in the last couple of weeks too, where it’s like, oh, and now there’s like crypto, you know, the crypto people are trying to get kind of involved with these projects and, um, I, I think that that’s, uh, okay. You know, um, like I said, I’m, I’m not gonna judge anybody for taking free money that, that somebody is gonna offer them. I will judge you if you’re gonna try to then, you know, try to like, promote that to your audience and try to be like, oh, this is a great way where we, where you can help me and we can all get rich. It’s like, no, there are, if you really wanna support creators, like there are things like GitHub sponsors and there are like other methods that you can, you can do that, that don’t involve making financial risks on shit coins. Brett: I wish anything I made could be popular enough that I could do something that’s stupid. Yeah. Like [00:36:00] I, I, I, I’m not gonna pull a rug pull on anyone, but the chances that I’ll ever make $300,000 on anything I’m working on, it’s pretty slim. Christina: Yeah, but at the same time, like if you, if you did, if you were in that position, like, I don’t know, I mean, I guess that’d be a thing that you would have to kind of figure out, um, yourself would be like, okay, I have access to this amount of money. Am I going to try to, you know, go all in and, and maybe go full grift to get even more? Some, something tells me that like your own personal ethics would probably preclude you from that. Brett: I, um, I have spent, what, um, how old am I? 47. I, I’ve been, since I started blogging in like 1999, 2000, um, I have always adhered to a very strict code and like turning down sponsors. I didn’t agree with [00:37:00] not doing anything that would be shady. Not taking, not, not taking money from anyone I was writing about. Ethics in Journalism and Personal Dilemmas Brett: Like, it’s been, it’s a pain in the ass to try to be truly ethical, but I feel like I’ve done it for 30 some years and, and I don’t know, I wouldn’t change it. I’m not rich. I’ll never be rich. But yeah, I think ethics are important, especially if you’re in any kind of journalism. Christina: Yeah, if you’re in any sort of journalism. I think so, and I think like how people wanna define those things, I think it’s up to them. And, and like I said, like I’m not gonna even necessarily like, like judge people like for, because I, I don’t know personally like what my situation would be like. Like if somebody was like, Christina, here’s a wallet that has the equivalent of $300,000 in it and it’s just sitting here and we’re not even asking you to do anything with this. I would probably take the money. I’m not gonna lie, I don’t, I don’t, I don’t [00:38:00] know if I would promote it or anything and I maybe I would feel compelled to disclose, Hey, Brett: That is Christina: wallet belongs to me. Brett: money though. Christina: I, I, right. I, I, I might, I might be, I might feel compelled to com to, to disclose, Hey, someone created this coin in this thing. They created the foam grow coin and they are giving me, you know, the, the, the gas fees and I have accepted Brett: could be, I’d feel like you could do it if you were transparent enough about it. Christina: Yeah, I mean, I, I, I think where I draw the line is when you then go from like, because again, it’s fine if you wanna take it. It’s then when you are a. Reinvesting the free money into the coin, which I think is just idiotic. Like, I think that’s just actually dumb. Um, like I just, I just do like, that just seems like you are literally, like I said, you’re at the top of the pyramid and you’re literally like volunteering to get into the bottom again. Um, and, or, or b like if you do that and then you try to rationalize in some way, oh, well, you know, I think [00:39:00] that this could be a great thing for everybody to, you know, I get rich, you know, you could get rich, we could all get money out of this because this is the future of, you know, creator economy or whatever. It’s like, no, it’s not. This is gambling. Um, and, and, and, and you could make the argument to me, and I’d probably be persuaded to be like, this isn’t that different from poly market or any of the other sorts of things. But you know what? I don’t do those things either. And I wouldn’t promote those things to any audience that I had either. Um, but if somebody wanted to give me free money. I probably wouldn’t turn it down. I’m not gonna pretend that my ethics are, are that strong. Uh, I just don’t know if I would, if I would, uh, go on the other end and be like, okay, to the Moom, everyone let, let’s all go in on the crypto stuff. It’s like, okay, The Future of Open Source and Cryptocurrency Brett: So is this the future of open source is, ’cause I mean like open source has survived for decades as like a concept and it’s never been terribly profitable. But a [00:40:00] lot of large companies have invested in open source, and I guess at this point, like most of the big open source projects are either run by a corporation or by a foundation. Um, that are independently financed, but for a project like Gastown, like is it the future? Is this, is this something people are gonna start doing to like, kind of make open source profitable? Christina: I mean, maybe, I don’t know. I think the problem though is that it’s not necessarily predictable, right? And, and not to say that like normal donations or, or support methods are predictable, but at least that could be a thing where you’re like, they’re not, but, but, but it’s not volatile to the extent where you’re like, okay, I’m basing, you know, like my income based on how well this shit coin that someone else controls the supply of someone else, you know, uh, uh, created someone else, you know, burned, so to speak, somebody else’s is going to be, uh, [00:41:00] controlling and, and has other things and could be responsible for, you know, big seismic like market movements like that I think is very different, um, than anything else. And so, I don’t know. I mean, I, I think that they, what I do expect that we’ll see more of is more and more popular projects, things that go viral, especially around ai. Probably being approached or people like proactively creating coins around those things. And there have been some, um, developers who’ve already, you know, stood up oddly and been like, if you see anybody trying to create a coin around this, it is not associated with me. I won’t be associated with any of it. I won’t do it. Right. Uh, and I think that becomes a problem where you’re like, okay, if these things do become popular, then that becomes like another risk if you don’t wanna be involved in it. If you’re involved with a, with a popular project, right? Like the, like the, like the creator of MPM Isaac, like, I think there’s like an MPM coin now, and that, that he’s, you know, like involved in and it’s like, you know, again, he didn’t create it, but he is happy to promote it. He’s happy to take the money. I’m like, look, I’m happy for [00:42:00] Isaac to get money from NPMI am at the same time, you know, bun, which is basically like, you know, the, you know, replacement for, for Node and NPM in a lot of ways, they sold to Anthropic for. I guarantee you a fuck load more money than whatever Isaac is gonna make off of some MPM shitcoin. So, so like, it, it’s all a lottery and it’s not sustainable. But I also feel like for a lot of open source projects, and this isn’t like me saying that the people shouldn’t get paid for the work, quite the contrary. But I think if you go into it with the expectation of I’m going to be able to make a sustainable living off of something, like when you start a project, I think that that is not necessarily going to set you up for, I think that those expectations are misaligned with what reality might be, which again, isn’t to say that you shouldn’t get paid for your work, it’s just that the reason that we give back and the reason we contribute open source is to try to be part of like the, the greater good and to make things more available to everyone. Not to be [00:43:00] like, oh, I can, you know, quit my job. Like, that would be wonderful. I, I wish that more and more people could do that. And I give to a lot of, um, open source projects on, on a monthly basis or on an annual basis. Um, Brett: I, I give basically all the money that’s given to me for my open source projects I distribute among other open source projects. So it’s a, it’s a, it’s a wash for me, but yeah, I am, I, I pay, you know, five, 10 bucks a month to 20 different projects and yeah. Christina: Yeah. I mean, I think it’s important, but, but I, I don’t know. I, I, I hope that it’s not the future. I’m not mad, I think like if that’s a way where people can make, you know, a, a, an income. But I do, I guess worry the sense that like, if, if, if, I don’t want that to be, the reason why somebody would start an open source project is because they’re like, oh, I, I can get rich on a crypto thing. Right? Like, ’cause that that’s the exact wrong Brett: that’s not open source. That’s not the open source philosophy. Christina: no, [00:44:00] it’s not. And, and so, I mean, but I think, I think if it already exists, I mean, I don’t know. I, I also feel like no one should feel obligated. This should go without saying that. If you see a project that you like that is involved in one of those coins. Do you have a zero obligation to be, uh, supportive of that in any way? And in fact, it is probably in your financial best interest to not be involved. Um, it, it is your life, your money, your, you do whatever you want, gamble, however you want. But, uh, I, I, I, I do, I guess I, I bristle a little bit. Like if people try to portray it like, oh, well this is how you can support me by like buying into this thing. I’m like, okay, that’s alright. Like, I, I, if you wanna, again, like I said, if you wanna play poly market with this, fine, but don’t, don’t try to wrap that around like, oh, well this is how you can give back. It’s like, no, you can give back in other ways. Like you can do direct donations, you can do other stuff. Like I would, I would much rather encourage people to be like, rather than putting a hundred dollars in Ralph Coin, [00:45:00] give a hundred dollars to the Ralph Guy directly. Apex 1.0? Brett: So, speaking of unprofitable open source, I have Apex almost to 1.0. Um, it officially handles, I think, all of the syntax that I had hoped it would handle. Um, it does like crazy things, uh, that it’s all built on common mark, GFM, uh, like cmar, GFM, GitHub’s project. Um, so it, it does all of that. Plus it handles stuff from like M mark with like indices. Indices, and it incorporates, uh. Uh, oh, I forget the name of it. Like two different ways of creating indices. It handles all kinds of bibliography syntax, like every known bibliography syntax. Um, I just added, you can, you can create insert tags with plus, plus, uh, the same way you would create a deletion with, uh, til detail. Um, and [00:46:00] I’ve added a full plugin structure, and the plugins now can be project local. So you can have global plugins. And then if you have specific settings, so like I have a, I, my blogs are all based on cramdown and like the bunch documentation is based on cramdown, but then like the mark documentation. And most of my writing is based on multi markdown and they have different. Like the, for example, the IDs that go on headers in multi markdown. If it’s, if it has a space in multi markdown, it gets compressed to no space in common Mark or GFM, it gets a dash instead of a space, which means if I have cross links, cross references in my document, if I don’t have the right header syntax, the cross reference will break. So now I can put a, a config into like my bunch documentation that tells Apex to use, [00:47:00] um, the dash syntax. And in my Mark documentation, I can tell it to use the multi markdown syntax. And then I can just run Apex with no command line arguments and everything works. And I don’t know, I, I haven’t gotten adoption for it. Like the one place I thought it could be really useful was DEVONthink, Christina: Mm-hmm. Brett: which has always been based on multi markdown, which. Um, is I love multi markdown and I love Fletcher and, um, it’s just, it’s missing a lot of what I would consider modern syntax. Christina: Right. Brett: so I, I offered it to Devin think, and it turned out they were working on their own project along the same lines at the same time. Um, but I’m hoping to find some, some apps that will incorporate it and maybe get it some traction. It’s solid, it’s fast, it’s not as fast as common Mark, but it does twice as much. Um, like the [00:48:00] benchmarks, it a complex document renders in common mark in about. Uh, 27 milliseconds, and in Apex it’s more like 46 milliseconds. But in the grand scheme of things, I could render my whole blog 10 times faster than I can with cramm down or Panoc and yeah, and, and I can use all the syntax I want. Challenges and Innovations in Markdown Processing Brett: Did I tell you about, did I tell you about, uh, Panoc Divs? The div extension, um, like you can in with the panoc D extension, you can put colon, colon, colon instead of like back, take, back, take backtick. So normally, like back ticks would create a code block with colons, it creates a div, and you can apply, you can apply inline attribute lists after the colons to make, to give it a class and an ID and any other attributes you wanna apply to it. I extended that so that you can do colon, [00:49:00] colon, colon, and then type a tag name. So if you type colon, colon, colon aside and then applied an attribute list to it, it would create an aside tag with those attributes. Um, the, the only pan deck extension that I wish I could support that I don’t yet is grid tables. Have you ever seen grid tables? Christina: I have not. Brett: There, it’s, it’s kind of like multi markdown table syntax, except you use like plus signs for joints and uh, pipes and dashes, and you actually draw out the table like old ASCI diagrams Christina: Okay. Brett: and that would render that into a valid HTML table. But that supporting that has just been, uh, tables. Tables are the thing. I’ve pulled the most hair out over. Christina: Yeah, I was gonna say, I think I, they feel like tables are hard. I also feel like in a lot of circumstances, I mean obviously people use tables and whatnot, but like, [00:50:00] only thing I would say to you, like, you know, apex is, is so cool and I hope that other projects adopt it. Um, and, uh, potentially with the POC support as far as you’ve gotten with it, maybe, you know, projects that support some of POC stuff could, could, you know, uh, jump into it. But I will say it does feel like. Once you go into like the Panoc universe, like that almost feels like a separate thing from the markdown Flavors like that almost feels like its own like ecosystem. You know what I mean? Brett: Well, yeah, and I haven’t tried to adopt everything Panoc does because you can als, you can also use panoc. You can pipe from Apex into Panoc or vice versa. So I’m not gonna try to like one for one replicate panoc, Christina: No, no. Totally Brett: do all of panoc export options because Panoc can take HTML in and then output PDFs and Doc X and everything. So you can just pipe output from Apex into Panoc to create your PDF or whatever Christina: And like, and, and like to, [00:51:00] and like to me, like that seems ideal, right? But I feel like maybe like adopting some of the other things, especially like, like their grid, you know, table, things like that. Like that would be cool. But like, that feels like that’s a, potentially has the, has the potential, maybe slow down rendering and do other stuff which you don’t want. And then b it’s like, okay, now are we complicated to the point that like, this is, this is now not becoming like one markdown processor to rule them all, but you Brett: Yeah, the whole point, the whole point is to be able to just run Apex and not worry about what cex you’re using. Um, but grid tables are the kind of thing that are so intentional that you’re not gonna accidentally use them. Like the, the, the, the impetus for Apex was all these support requests I get from people that are like the tilde syntax for underline or delete doesn’t work in Mark. And it, it does if you choose the right processor. But then you have to know, yeah, you have to [00:52:00] know what processor supports what syntax and that takes research and time and bringing stuff in from, say, obsidian into mart. You would just kind of expect things to work. And that’s, that’s why I built Apex and Christina: right? Brett: you are correct that grid tables are the kind of thing, no one’s going to use grid tables if they haven’t specifically researched what Christina: I right. Brett: they’re gonna work with. Christina: And they’re going to have a way that has their file marked so that it is designated as poc and then whatever, you know, flags for whatever POC features it supports, um, does. Now I know that the whole point of APEX is you don’t have to worry about this, but, but I am assuming, based on kind of what you said, like if I pass like arguments like in like a, you know, in a config file or something like where I was like, these documents or, or, or this URL or these things are, you know, in this process or in this in another, then it can, it can just automatically apply those rules without having to infer based on the, on the syntax, right. Brett: right. It has [00:53:00] modes for cram down and common mark and GFM and discount, and you can like tell it what mode you’re writing in and it will limit the feature set to just what that processor would handle. Um, and then all of the flags, all of the features have neg negotiable flags on them. So if you wanted to say. Skip, uh, relax table rendering. You could turn that off on the command line or in a config file. Um, so yeah, everything, everything, you can make it behave like any particular processor. Uh, but I focus mostly on the unified mode, which again, like you don’t have to think about which processor you are using. Christina: Are you seeing, I guess like in, in circumstances like, ’cause I, in, in my, like, my experience, like, I would never think to, like, I would probably like, like to, I would probably do like what you do, which is like, I’m [00:54:00] going to use one syntax or, or one, you know, processor for one type of files and maybe another and another. Um, but I, I don’t think that like, I would ever have a, and maybe I’m misunderstanding this, but I don’t think I would ever have an instance where I would be like mixing the two together in the same file. Brett: See, that’s my, so that’s, that’s what’s changing for me is I’m switching my blog over to use Apex instead of Cramdown, which means I can now incorporate syntax that wasn’t available before. So moving forward, I am mixing, um, things from common mark, things from cram down, things from multi markdown. Um, and, and like, so once you know you have the option Christina: right. Then you might do that Brett: you have all the syntax available, you start doing it. And historically you won’t have, but like once you get used to it, then you can. Christina: Okay. So here’s the next existential question for you. At what point then does it go from being, you know, like [00:55:00] a, a, a rendering engine, kind of like an omni rendering engine to being a syntax and a flavor in and of itself? Brett: That is that, yeah, no, that’s a, that’s a very valid question and one that I have to keep asking myself, um, because I never, okay, so what to, to encapsulate what you’re saying, if you got used to writing for Apex and you were mixing your syntax, all of a sudden you have a document that can’t render in anything except Apex, which does eventually make it its own. Yeah, no, it is, it’s always, it’s a concern the whole time. Christina: well, and I, I wouldn’t even necessarily, I mean, like, and I think it could be two things, right? I mean, like, you could have it live in two worlds where, like on the one hand it could be like the rendering engine to end all rendering engines and it can render, you know, files and any of them, and you can specify like whatever, like in, in, in like a tunnel or something. Like, you know, these files are, [00:56:00] are this format, these are these, and you know, maybe have some sort of, you know, um, something, even like a header files or whatever to be like, this is what this rendering engine is. Um, you know, with, with your projects to have it, uh, do that. Um. Or have it infer, you know, based on, on, on, um, the, the logic that you’re importing. But it could also be one of those things where you’re like, okay, I just have created like, you know, the omni syntax. And that’s a thing that maybe, maybe you get people to try to encourage or try, try to adopt, right? Like, it’s like, okay, you can always just use common mark. You can always just use GFM, you can always just use multi markdown, but we support these other things too, from these other, um, systems and you can intermix and match them. Um, because, because I, I do feel like at a certain point, like at least the way you’re running it yourself, you have your own syntax. Like, like, you know. Brett: yeah. No, you have perfectly encapsulated the, the major [00:57:00] design concern. And I think you’re correct. It can exist, it can be both things at once. Um, but I have like, nobody needs another markdown syntax. Like there are so many flavors right now. Okay. There may be a dozen. It’s not like an infinite number, but, but there’s enough that the confusion is real. Um, and we don’t need yet another markdown flavor, but we do need a universal processor that. Makes the differentiations less, but yeah, no, it’s, I need, I need to nail down that philosophy, uh, and really like, put it into writing and say, this is the design goal of this project, uh, which I have like hinted at, but I’m a scattered thinker and like, part of, part of the design philosophy is if someone says, Hey, [00:58:00] could you make this work? I just wanted a project where I could say, yeah, I’m gonna make that work. I, I, I’m gonna add this somewhat esoteric syntax and it’s just gonna work and it’s not gonna affect anything else. And you don’t have to use it, but if you do, there it is. So it’s kind of, it was designed to bloat to a circuit certain extent. Um, but yeah, I need to, I need to actually write a page That’s just the philosophy and really, really, uh, put, put all my thoughts together on that. Christina: Yeah, no, ’cause I was just kind of thinking, I was like, ’cause it’s so cool. Um, but the way that I would’ve envisioned using it, like I, I still like, it’s cool that you can mix all those things in together. I still feel like I probably wouldn’t because I’m not you. And so then I would just have like this additional dependency that it’s like, okay, if something happens to Apex one day and that’s the only thing that can render my documents, then like, you know what I mean? And, and, and if it’s not getting updated [00:59:00] anymore or whatever, then I’m kind of like SOL, um, Brett: Maku. Do you remember Maku? Christina: vaguely. Brett: It’s, the project is kind of dead and a lot of its syntax has been incorporated into various other processors. But if you built your whole blog on Maku, you have to, you have to be able to run like a 7-year-old binary, um, and, and it’ll never be updated, and eventually you’re gonna run into trouble. The nice thing about Unix based stuff is it’s. Has a, you can stop developing it and it’ll work for a decade, um, until, like, there’s a major shift in processors, but like, just the shift to arm. Like if, if Maku was only ever compiled for, uh, for, uh, Intel and it wasn’t open source, you would, it would be gone. You wouldn’t be able to run it anymore. So yeah, these things can happen. Christina: [01:00:00] Well, and I just even think about like, you know, the fact that like, you know, like some of the early processors, like I remember like back, I mean this is a million years ago, but having to use like certain, like pearl, you know, based things, you know, but depending on like whatever your backend system was, then you moved to PHP, they maybe you move, moved to, you know, Ruby, if you’re using like Jekyll and maybe you move to something else. And I was like, okay, you know, what will the thing be in the future? Yeah. If, if I, if it’s open source and there’s a way that, you know, you can write a new, a new processor for that, but it does create like, dependencies on top of dependencies, which is why I, I kind of feel like I like having like the omni processor. I don’t know if, like, for me, I’m like, okay, I, I would probably be personally leery about intermingling all my different syntaxes together. Brett: to that end though, that is why I wanted it in C um, because C will probably never die. C can be compiled on just about any platform. And it can be used with, like, if you have, if you have a Jekyll blog and you wanna [01:01:00] incorporate a C program into a gem, it’s no problem. Uh, you can incorporate it into just about any. Langu