Podcasts about Florentine

Send us a textThe Court of Lorenzo the Magnificent Part 5: Antonio and Piero Pollaiuolo Among the many artists who earned the attention of the Magnificent, the Pollaiuolo brothers left behind an artistic legacy closely tied with Medicean propaganda. This episode explores the role of the Pallaiuolo brothers in the development of Florentine Renaissance art, specifically through the works they completed for the Medici Palace: The Labors of Hercules. Later reappropriated, this episode also dives into how Hercules is used as a Florentine political symbol and is adaptable as both a pro-Medici and an anti-Medici symbol, similar to function of the biblical heroes David and Judith. Works DiscussedAntonio Pallaiuolo, Hercules and the Hydra, ca. 1475 https://www.uffizi.it/opere/pollaiolo-ercole-idraAntonio Pallaiuolo, Hercules and Antaeus, ca. 1475 https://www.uffizi.it/opere/pollaiolo-ercole-anteoAntonio Pallaiuolo, Hercules and Antaeus, ca. 1475, bronze Antonio https://www.wga.hu/html_m/p/pollaiol/antonio/sculptur/hercul2.htmlSupport/Watch/Follow: https://linktr.ee/italian_renaissance_podcastGet additional content by becoming a Patron: patreon.com/TheItalianRenaissancePodcast Support the show

Florentine Anders begegnet ihrem 1995 verstorbenen Großvater, DDR-Architekt Hermann Henselmann, noch immer täglich. Mit ihm sind viele Bauten in Berlin eng verbunden. Über ihren Großvater hat die Journalistin nun einen Roman geschrieben. Ulrike Timm www.deutschlandfunkkultur.de, Im Gespräch

Statius finally tells Virgil what we all want to know: the story of his conversion. How did this Latin poet who dedicated his great epic to a Roman emperor become a Christian.Through a long process and by subterfuge. Statius was a closeted or hidden (or to use the medieval Florentine term, "closed") Christian.Join me, Mark Scarbrough, as we look through this passage in which Dante the poet attempts to justify putting this pagan Roman poet in Purgatory and on his way to Paradise.If you'd like to help out with the costs of this podcast, please consider a one-time donation or a small monthly stipend, using this PayPal link right here.Here are the segments for this episode of WALKING WITH DANTE:[01:20] My English translation of the passage: PURGATORIO, Canto XXII, lines 76 - 93. If you'd like to read along or continue the conversation with me, find the entry for this episode on my website, markscarbrough.com.[03:27] Two minor issues: Who converted Statius? And was Dante the poet rethinking his position toward the neutrals in INFERNO?[08:08] Statius' journey in the afterlife to the fourth circle of Mount Purgatory . . . and where else?[08:40] Statius' improvised backstory and the inclusion of a historical figure: Emperor Domitian.[13:13] Dante's concept of conversion (v. modern conceptions).[16:36] Statius' words and the problem of the "above" text.[20:01] Texts in texts and the inevitable overlay of irony.[24:50] Rereading the passage: PURGATORIO, Canto XXII, lines 76 - 93.

In this episode, Lisa, Jamie, and Mikey dive into some incredible finds from Costco! From pull-apart cheese bread and chicken Florentine to seared salmon and a French-style beef dip, the team sampled a mouthwatering variety of eats—and then some. Even more exciting? Four items earned a perfect 10 on Lisa's grading scale, including a sweet treat that's out of this world. No joke—this is the best Costco haul ever. Press play now, then check out our Foodcast page for the full list of featured finds!

Blinded by the angel, Dante the pilgrim begins his climb to the sixth terrace of Mount Purgatory. But his plight is overshadowed by Virgil's desire to know more about Statius . . . in this strange passage of misquotings and misreadings.The angel cuts short a beatitude from the gospels. Virgil seems to misquote Francesca from INFERNO, Canto V. And Virgil himself seems to toss out Aristotle's Golden Mean to get what he wants from Statius.Join me, Mark Scarbrough, as we work through the start of many misquotations and misreadings that make up PURGATORIO, Canto XXII.If you'd like to help out with the many fees associated with this podcast, you can offer a one-time donation or a small monthly stipend of a couple of dollars, pounds, or Euros, using this PayPal link right here.Here are the segments for this episode of WALKING WITH DANTE:[01:59] My English translation of the medieval Florentine. If you'd like to read along or add a comment to continue the discussion with me, please find the entry for this episode of the podcast on my website, markscarbrough.com.[04:02] My opening remarks on PURGATORIO, Canto XXII.[06:57] The climb and the truncated beatitude.[12:23] Action off-stage . . . because of haste or because of blindness?[15:47] Virgil's quotation (or misquotation) of Francesca from INFERNO, Canto V.[20:55] Virgil's tragedy and Dante's hope.[25:43] The question on all of our minds (with a passing reference to Aristotle's Ethics).[29:29] Rereading the passage: PURGATORIO, Canto XXII, lines 1 - 24.

In this brutally funny episode of CHRIS AKIN PRESENTS…, legendary comedian Jim Florentine joins Chris Akin and guitarist Erik Ferentinos for an absolutely unfiltered roast of everything ridiculous in music, culture, and life.Florentine breaks down seeing AC/DC live in 2025—and why Brian Johnson still crushes it! He also shares plans to fly to England for what could be the final Black Sabbath reunion, and speculates if Ozzy Osbourne will even make it to the mic.

MAY. 4, 2025Why can't we work together? (1)"Diotrephes, who loves to have the preeminence." 3Jn v. 9 NKJVReason one: insecurity. The Florentine philosopher Machiavelli said, "The first method for estimating the intelligence of a ruler is to look at the men he has around him." Insecure leaders are threatened by talented individuals, so they surround themselves with weak people. As a result, the work suffers, and everybody involved suffers too. When a leader responds to a genuine question by saying, "How dare you challenge my authority," they're dangerous and often not worth following. Insecure leaders usually fail for two reasons: They want to maintain control over everything, or they're afraid of being replaced by someone more competent.Either way, leaders who don't encourage teamwork weaken their own potential and discourage those around them. President Woodrow Wilson said, "We should not only use all the brains we have, but all that we can borrow." John the Apostle tells us that Diotrephes, a leader in the church, "loves to have the preeminence." What was this man's problem? He wanted to blow everybody else's light out in order to let his own light shine. So, John writes: "When I come, I will report some of the things he is doing and the evil accusations he is making against us. Not only does he refuse to welcome the traveling teachers, he also tells others not to help them. And when they do help, he puts them out of the church. Dear friend, don't let this bad example influence you. Follow only what is good. Remember that those who do good prove that they are God's children, and those who do evil prove that they do not know God" (3Jn vs. 10-11 NLT). Let God's approval— which you already have—make you secure!Why can't we work together? Let God's approval make you secure!Share This Devotional"Go ahead; I am with you heart and soul." 1Sa 14:7 NIVReason two: naivety. An old Chinese proverb says, "Behind every able man there are always other able men." Even if you can do the job yourself, isn't it wise to stop and ask, "Who do I know who could help me to do it better?" That question defines the difference between mediocrity and excellence. Business consultant John Ghegan keeps a sign on his desk that reads, "If I had it to do all over again, I'd get help." We all need that sign! When you have a few victories under your belt, you're at an increased risk of thinking you can do anything and everything by yourself. But when your dream is from God, it will always be greater than your individual capacity and gifts, which means you will have to reach for others. Two men, Jonathan, and his armor-bearer, wiped out an entire Philistine garrison. How? "Jonathan said to his young armor-bearer, 'Come, let's go over to the outpost of those uncircumcised men. Perhaps the Lord will act in our behalf.Nothing can hinder the Lord from saving, whether by many or by few.' 'Do all that you have in mind, his armor-bearer said. 'Go ahead; I am with you heart and soul'" (vv. 6-7 NIV). Jonathan, the leader, needed the encouragement and support of his armor-bearer. And his armor-bearer needed the courage and leadership of Jonathan. Together they accomplished amazing things for God.The truth is teamwork is at the heart of all impressive triumphs. The question isn't whether teams have value; it's whether you are humble enough to acknowledge that fact and become a better team player.Why can't we work together?  Become a better team player.Share This DevotiSend us a textSupport the showChanging Lives | Building Strong Family | Impacting Our Community For Jesus Christ!

Neeley and Chris kick off this episode with Chris' wild stories from Korea! Hear about openly gay men and women in the service and the scene in the gay bars. Plus, Jim Florentine and Jason Green gave THE CLASSIC METAL SHOW a shout-out! Neeley's also got his eye on a new piece. Tune in for the uncensored ride!Get a free Rumble Account so you can comment! https://rumble.com/register/classicmetalshow/Get commercial free versions of our episodes, advance releases and exclusive content by subscribing to Rumble Premium! https://rumble.com/premiumNOTE: Everything said here, and on every episode of all of our shows, are 100% the opinions of the hosts. Nothing is stated as fact. Do your own research to see if their opinions are true or not.   #ClassicMetalShow #ChrisInKorea #GaySoldiers #JimFlorentine #GunTalk

Warning: this episode contains discussion of suicide.In August 1944, German soldiers burst into the Florentine villa of Robert Einstein, cousin of the renowned physicist, Albert Einstein. As both a Jew and an Einstein, Robert had already gone into hiding, but his wife, daughters and extended family remained at home. What followed was a 12-hour nightmare that culminated in a brutal war crime.With us is Thomas Harding, author of 'The Einstein Vendetta: Hitler, Mussolini, and a True Story of Murder'. Thomas explains what happened on that fateful day and outlines Robert's arduous, winding path towards some kind of post-war justice.Produced by James Hickmann and edited by Dougal Patmore.Sign up to History Hit for hundreds of hours of original documentaries, with a new release every week and ad-free podcasts. Sign up at https://www.historyhit.com/subscribe.We'd love to hear your feedback - you can take part in our podcast survey here: https://insights.historyhit.com/history-hit-podcast-always-on.You can also email the podcast directly at ds.hh@historyhit.com.

In questa puntata vi raccontiamo la tradizione fiorentina dello scoppio del carro, uno spettacolo pirotecnico che prende luogo la domenica di Pasqua nella Piazza più famosa di Firenze: Piazza del Duomo. Il carro viene incendiato da una colomba meccanica che parte dall'altare della Cattedrale. A seconda se la colombina riesce a fare per intero il suo percorso si prospetta un buon anno o un cattivo anno per Firenze.

Lying is a sterile act that impedes the purpose of the intellect. Today, Dcn. Harrison Garlick is joined by Sean Berube and Shannon of Catholic Frequency to discuss "Lying as Contraceptive Speech." Dcn. Garlick gives several short talks pulling from Dante's Inferno, the Gospel of St. John, and liberalism with responses from Sean and Shannon from a live recording on X (Twitter).Check out thegreatbookspodcast.com for more help to read the great books!Master Adamo lies a bloated mass of “watery rot.” His amorphous frame bears his diseased paunch and distended limbs, as his lips curl and crack under his parching fever—despite being a waterlogged waste. He lies before Dante the Pilgrim and Virgil and explains how King Minos poured him into the last ditch of the eighth circle of hell. He was a counterfeiter of Florentine florins. He blurred the lines of reality in life and now he lays blurred—a poor counterfeit of his former self.In Dante's Inferno, the eighth circle of hell is composed of ten ditches populated by flatterers, fortune tellers, deceivers, alchemists, and other fraudulent souls. It is not surprising such souls suffer eternal torment, but it is surprising that Dante the Poet has them suffer with greater severity than murderers or the lustful. Why, for example, would a flatterer suffer a worse fate in hell than Attila the Hun? Why would an alchemist merit greater suffering than Cleopatra or Achilles? The structure of hell, as presented by Dante the Poet, moves from the lesser sins of incontinence—lust, greed, prodigality, etc.—to the greater sins of malice: violence and fraud. For Dante, fraud is more perverse than violence, because it represents an abuse of that which is highest in man: the intellect.The suffering of Master Adamo invites us to three considerations: first, how acting contrary to reason creates a counterfeit anthropology; second, how the intellect suffers when it satiates on untruth; and third, how lying is an act of sterility that leads to a superficial embrace of reality.It will remain, however, to question who is to blame for these unrealities becoming culturally normative, and the steps we must take to purge our imaginations of these counterfeits of Creation...Check out the article that inspired this podcast on the Josias: Our Contraceptive Speech.

Chicken Florentine Meatballs! I love them! They're great as appetizer, as a side to any pasta, in a sandwich...they're just so good. Enjoy!Written RecipeHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

Nach etwas mehr als einem Jahr neuem Heilewelt Format und 14 veröffentlichten Podcast Folgen würde uns deine Meinung zu uns riesig interessieren. Unsere Umfrage findest du hier: https://docs.google.com/forms/d/e/1FAIpQLSe9neapJHs_chKWM8WXU6eP6HeOf-oboRBEo-In-mBqmvqBmg/viewform?usp=dialog Stellt euch eine Welt vor, in der Ärzt*innen nicht mehr unter schlechten Arbeitsbedingungen leiden, sondern aktiv mitgestalten können, wie ihre Zukunft aussieht. Eine Welt, in der flexiblere Arbeitszeiten, bessere Mentoring-Programme und faire Karrierechancen für alle selbstverständlich sind. Genau für diese Vision setzt sich **Florentine Kleemann** ein. Florentine ist Ärztin in der Herzchirurgie an der Charité, stellvertretende Abgeordnete der Berliner Ärztekammer und eine führende Stimme für die Verbesserung der Arbeitsbedingungen im medizinischen Bereich. Mit ihrem Podcast **„Ruhepuls“** erreicht sie Medizinstudierende und Ärzt*innen in Weiterbildung und gibt wertvolle Einblicke in den Berufsalltag. In dieser Folge des "Heilewelt"-Podcasts sprechen wir über: - Warum so viele Ärzt*innen ihren Beruf frustriert verlassen – und was sich ändern muss. - Welche politischen und strukturellen Hebel es für bessere Arbeitsbedingungen gibt. - Was jede*r Mediziner*in tun kann, um aktiv zur Verbesserung der eigenen Arbeitsbedingungen beizutragen. Diese Folge zeigt, wie wichtig es ist, dass Ärzt*innen nicht nur für Patient*innen, sondern auch für sich selbst kämpfen – und wie wir gemeinsam langfrsitig ein nachhaltiges Gesundheitssystem schaffen können.

Au programme du top 3 de la semaine : - Une opération bâclée laisse Julie handicapée. Elle attend une indemnisation, mais les démarches sont bloquées par l'absence d'une expertise médicale finale. - Florentine n'a pas récupéré sa caution de 3 000 € après avoir quitté son appartement. L'agence en ligne et le propriétaire se renvoient la responsabilité. - Noémie découvre que son école d'architecture ne respecte pas le contrat d'alternance promis, compromettant ainsi le financement de ses études. Auditeurs de l'émission "Ça peut vous arriver", diffusée sur RTL et M6, retrouvez chaque semaine les arnaques les plus marquantes de la semaine, au micro de Thomas Renard !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En inédit, un cas supplémentaire abordé dans la suite de l'émission sur M6 de 12h à 12h30 : Originaire de Toulouse, Florentine s'installe en région parisienne pour ses études de communication. En novembre 2023, elle loue auprès d'une agence immobilière un appartement en colocation avec une amie. Elle verse 3.000€ de dépôt de garantie. Après un an sans souci, elle quitte le logement en août 2024. Le délai légal de 2 mois pour rendre la caution a expiré sans qu'elle récupère son dû. Mais aussi, les rebondissements des cas du jour abordés de 10h à 12h ! Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Hermann Henselmann steigt nach dem Krieg zum Chefarchitekten Ost-Berlins auf und muss manch bittere Pille schlucken. Seine Frau Isi, ebenfalls Architektin, muss ständig die Scherben ihres Mannes aufkehren.

From a game for fearless young aristocrats il CALCIO STORICO FIORENTINO was also played on the frozen Arno Rive it became a manifesto for freedom. On February 17, 1530, Florence was besieged by one of the most powerful armies of that time, that of Charles V of Habsburg, the emperor on whose lands, it was said, the sun never set. And while the threatening drums of the besiegers beat, the Florentines, contemptuous of danger, staged in Piazza Santa Croce, well in sight of the enemy, a football match to celebrate Carnival, although the city was exhausted by hunger. This became an event that the historical Florentine memory sculpts and sanctifies. From a game into history, for centuries the defining moment of a collective mood that is not only transmitted through stories, but that every Florentine holds within, was replayed. In the ''Cerimonia del Saluto'' you will hear all the words that bring back the respect for the opponent. When the arena of Calcio shouts the phrase VIVA FIORENZA at the top of its lungs, the emotions are expressed in their fullness and every time a deep affection for Florence is born inside each of us. UNESCO listing: Historic Centre of Florence Recorded by Cristina Italiani and Luca Romagnoli.  IMAGE: Comune di Firenze - http://www.comune.firenze.it/viverefirenze/itinerario3/tratti/tratto1.html Comune di Firenze ——————— This sound is part of the Sonic Heritage project, exploring the sounds of the world's most famous sights. Find out more and explore the whole project: https://www.citiesandmemory.com/heritage

"Viva Fiorenza is a tribute to Florence by some Florentine artists coordinated by Luca Romagnoli and the flautist and performer Cristina Italiani. "The piece is a sound journey in the historic center of Florence which is a UNESCO heritage site: the sound of the Martinella of the bell of the Florence Cathedral with its symbolic value of freedom, a famous Florentine song played live by the harpist Annalisa De Sanctis and Cristina Italiani to the texts of Dante read live by professor Lorenzo Bastida accompanied by the sound of the Arno river. The journey ends with the famous Calcio Fiorentino for a return to a new renaissance of peace, art and freedom with the cry Viva Fiorenza!" Luca Romagnoli composition, mixing and editing Cristina Italiani Flute, composition Annalisa De Santis harp Lorenzo Bastida Dante expert Calcio storico, Florence reimagined by Cristina Italiani and Luca Romagnoli. IMAGE: Comune di Firenze - http://www.comune.firenze.it/viverefirenze/itinerario3/tratti/tratto1.html Comune di Firenze ——————— This sound is part of the Sonic Heritage project, exploring the sounds of the world's most famous sights. Find out more and explore the whole project: https://www.citiesandmemory.com/heritage

REDIFF - La postérité n'a pas été tendre avec la Florentine ! Et pourtant, elle a œuvré pour la France et la paix dans le royaume. Après la mort de son fils François II en 1560, Catherine de Médicis prend le titre de Gouvernante de France. Elle endosse enfin le rôle de sa vie : conserver le pouvoir pour ses enfants et préserver l'unité du royaume. Chaque samedi en exclusivité, retrouvez en podcast un épisode des saisons précédentes de « Entrez dans l'Histoire ».Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

REDIFF - La postérité n'a pas été tendre avec la Florentine ! Et pourtant, elle a œuvré pour la France et la paix dans le royaume. Après la mort de son fils François II en 1560, Catherine de Médicis prend le titre de Gouvernante de France. Elle endosse enfin le rôle de sa vie : conserver le pouvoir pour ses enfants et préserver l'unité du royaume. Chaque samedi en exclusivité, retrouvez en podcast un épisode des saisons précédentes de « Entrez dans l'Histoire ».Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

How was Brunello discovered? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What's the origin of the iconic black rooster symbol of Chianti Classico? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil, editor of the beautiful hardcover On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What inspired Susan to take on the monumental task of compiling and editing On Tuscany? How is On Tuscany different from other books about the region? What was the most captivating wine story Susan uncovered while working on the book? What was the most surprising insight about Tuscany that Susan discovered while putting together On Tuscany? Why did the timeframe pose the biggest challenge in compiling the book? How did Susan discover and select literary gems about Tuscany from historic writers? Why was it important to Susan to write about the Etruscans? What surprised Susan about the ancient Etruscans' relationship with wine? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What role did the Medici family play in shaping the wine culture in Tuscany? What was the crisis of Chianti Classico in the 70s and 80s and how did it redefine the future of Tuscan wines? What's the origin of the iconic black rooster symbol of Chianti Classico? Why does Tuscany continue to dominate media and culture when it comes to wine? What's the history behind the Chianti fiasco?   Key Takeaways How was Brunello discovered? Susan says that from 1875 to 1930, the Biondi Santi family hid bottles of brunello bricked up behind a wall. So after the war, they had these wonderful vintages, and they could say, look how it's aged because they didn't know it aged so well at that stage. That was how the discovery of Brunello came about because they brought these cellared wines to feasts and grand occasions with politicians and monarchs. How did the medieval sharecropping system help to shape Tuscany's wine landscape? Susan observes that it made it beautiful to start with, because we're talking about small holdings. Small farmers gave 40% of what they produced to the owner, the feudal lord, but they had to eke out a living too. So they had their plot of vines, their plot of olive groves, and they put up their cypress trees to defend them from the winds. That gave the beauty to the countryside, because it makes it a jigsaw, it gives it texture when you look at the hills. That way of farming has set up the beauty of Tuscany that we know today. But of course, there was a lot of poverty that went alongside it. What's the origin of the iconic black rooster symbol of Chianti Classico? Susan explains that it came from the 14th century when Siena and Florence were warring as to who was going to be the most powerful of those two towns. They had an agreement that they would send out a horse rider - a knight - early one morning, and wherever those two knights met, would be the boundary between Florence and Siena. The Florentine horse rider set off really early, and they got to within 12 miles of Siena. So the black cockerel is all about strength and having the biggest area.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/328.

The Daily Quiz - Art and Literature Today's Questions: Question 1: Which author wrote 'Harry Potter and the Cursed Child'? Question 2: Which author wrote 'Michael Strogoff'? Question 3: What Shakespearean tragedy features Roderigo and Iago at the start of the play? Question 4: Which Charles Dickens novel begins with the line 'Night is generally my time for walking'? Question 5: In which book series does 'Neville Longbottom' appear? Question 6: Which author wrote 'Anna Karenina'? Question 7: Which author wrote 'The Turn of the Screw'? Question 8: Which author wrote 'Encyclopédie'? Question 9: What is the name of the famous Florentine library where many Renaissance texts are kept? This podcast is produced by Klassic Studios Learn more about your ad choices. Visit megaphone.fm/adchoices

Die Ostmoderne wurde lange verkannt, oft abgerissen. Doch heute wächst die Anerkennung für diese Architektur. Einer ihrer prägenden Köpfe: Hermann Henselmann – Schöpfer des Berliner Fernsehturms, des Leipziger Universitätshochhauses und Teile der Karl-Marx-Allee. Seine Enkelin Florentine Anders beleuchtet in „Die Allee“ nicht nur seine Bauten, sondern auch die Geschichte ihrer Familie. Rezension von Ina Beyer

Aujourd'hui, j'ai le plaisir de vous faire découvrir l'univers de Florentine, une créatrice aux multiples talents. Connue sur Instagram sous le pseudo Ma Florentine, elle est également la fondatrice de l'atelier Malesherbes, un tiers lieu dédié aux arts créatifs à Paris. C'est dans cet écrin que que j'ai fêté les 5 ans du podcast fin novembre, pendant l'inauguration de l'atelier de Florentine. Si vous ne l'avez pas encore écouté, je vous invite d'ailleurs à découvrir l'épisode chorale des invités de cette soirée, diffusé en décembre dernier.Florentine nous raconte aujourd'hui sa passion pour les arts du fil, le tricot et le patchwork et son lien avec l'entreprise familiale Phildar. Elle nous parle aussi de sa légère addiction aux tissus Liberty et l'aventure qui lui a permis d'avoir un Liberty à son nom ! La classe hein ! Nous explorons également ensemble comment elle a transformé sa passion en un lieu d'échange et de partage et la manière dont elle va le développer. Et puis bien sûr on parle de patchwork ! C'est une technique qui paraîtra peut-être un peu désuète pour certains, mais perso j'adore ! C'est le plaisir de la couture, des beaux tissus et du temps long réunis, pour créer un accessoire unique. Et pour les membres du Club Fait Main, vous aurez une quinzaine de minutes supplémentaires de conseils de la part de Florentine, dans lesquelles elle nous parle de l'importance de bien s'entourer et de bien se connaître quand on se lance dans un projet entrepreneurial.

On this episode of The Cybersecurity Defenders Podcast we speak with Sharon Florentine, Senior Managing Editor at CyberRisk Alliance, about the MSSP Alert 2024 Pricing Benchmark Report.Sharon is a master technology storyteller and editor with over two decades of experience in shaping the way we understand and engage with technology. Sharon's career spans an impressive range of platforms, from books and print magazines to podcasts, live events, and digital media. She's covered everything from AI and cybersecurity to career development and diversity in tech.Currently, Sharon is the Senior Managing Editor for CyberRisk Alliance's channel brands, ChannelE2E and MSSP Alert, where she's helping to expand the reach of these vital resources for the IT and cybersecurity communities. Sharon has a rich history of editorial leadership, including her previous role as Managing Editor at Techstrong Group, overseeing Cloud Native Now, DevOps.com, and Security Boulevard.She joins us to discuss the inaugural 2024 MSSP Pricing Benchmark Report—a critical resource for understanding the evolving managed security services market. You can get a copy of the report here: https://www.msspalert.com/whitepaper/mssp-alert-2024-pricing-benchmark

Guests Dr. Louis Markos: Houston Christian University: Professor of EnglishRobert H. Ray Chair in HumanitiesScholar-in-ResidenceDr. Patrick Egan: Clapham Christian Classical SchoolAcademic DeanContributor of Educational Renaissance Jason Barney: Coram Deo Academy in Carmel, INSchool PrincipalAuthor of Charlotte Mason: A Liberal Education for All (published by CAP)Contributor of Educational Renaissance Show NotesCommon misunderstandings of Charlotte Mason (especially if you only read her principles)What does Mason say about memory work and how does it compare to Dorothy Sayer's view?Who in the Romantic era is good that Charlotte Mason embraced? What did she reject from the Romantic philosophers?Various quotes from Mason that reflect her alignment to the liberal arts traditionWhat is her view of a child and how does it influence her pedagogy?How and why narration is classical and superior as a classical pedagogyWhat is Paideia? -- Does Mason have a paideia in her philosophy?How the habit training model of Charlotte Mason mirrors/agrees with the classical traditionResources MentionedThe Great BooksJohn Locke, Coleridge, WordsworthCharlotte Mason: A Liberal Education for All by Jason BarneyFor The Children's Sake by Susan Schaeffer MacaulayConsider This: Charlotte Mason and the Classical Tradition by Karen GlassAbolition of Man by CS LewisThe Seven Laws of Teaching by John Milton GregoryAn Essay Towards a Philosophy of Education by Charlotte M. Mason (Centenary Expanded Edition has restored her original essay, "Two Education Ideals" where she compares Rousseau's Emile unfavorably to her favoring John Milton's Of Education)Metalogicon by John of SalisburyInstitutes of Oratory by QuintilianCharlotte Mason's Great Recognition of the Middle Ages through the fresco (vol. 2- Parents and Children by Mason)Charlotte Mason Quotes Louis Markos: "Our schools turn out a good many clever young persons, wanting in nothing but initiative, the power of reflection and the sort of moral imagination that enables you to 'put yourself in his place.'"- (Mason, Vol 6, pg. 25)Jason Barney:  "Almost anything may be made of a child by those who first get him into their hands. We find that we can work definitely towards the formation of character; that the habits of the good life, of the alert intelligence, which we take pains to form in the child, are, somehow, registered in the very substance of his brain; and that the habits of the child are, as it were, so many little hammers beating out by slow degrees the character of the man.  Therefore we set ourselves to form a habit in the same matter-of-fact steady way that we set about teaching the multiplication table; expecting the thing to be done and done with for life. " (The History and Aims of the P.N.E.U. pamphlet)Patrick Egan: "But the Florentine mind of the Middle Ages went further than this: it believed, not only that the seven Liberal Arts were fully under the direct outpouring of the Holy Ghost, but that every fruitful idea, every original conception, whether in Euclid, or grammar, or music, was a direct inspiration from the Holy Spirit, without any thought at all as to whether the person so inspired named himself by the name of God, or recognised whence his inspiration came." (Mason, Vol 2, pg. 271)________________________________________________________This podcast is produced by Beautiful Teaching, LLC.Support this podcast: ★ Support this podcast ★ _________________________________________________________Credits:Sound Engineer: Andrew HelselLogo Art: Anastasiya CFMusic: Vivaldi's Concerto for 2 Violins in B flat major, RV529 : Lana Trotovsek, violin Sreten Krstic, violin with Chamber Orchestra of Slovenian Philharmonic © 2025 Beautiful Teaching LLC. All Rights Reserved

Get ready for one of the most powerful episodes yet!

Panerai CEO Jean-Marc Pontroué sits down with Scott Kerr to discuss how the 165-year-old Florentine luxury watchmaker grew from supplying watches to the Italian Royal Navy to the brand of choice among Hollywood action stars and passionate watch enthusiasts. Jean-Marc also talks about its long-standing ties with maritime and its influence on design, Arnold Schwarzenegger and Sylvester Stallone accelerating the brand's popularity, how being acquired by the Richemont Group launched Panerai in the haute horlogerie territory, Panerai's extreme watch experiences for VIPs, and engaging with the watchmaker's diehard fanbase (the 'Paneristi'). Plus: Panerai's strategic involvement the America's Cup and the Lunna Rossa Prada Pirelli sailing team.Featuring: Jean-Marc Pontroué, CEO of Panerai (panerai.com)Host: Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast: The Luxury Item is a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: scott@silvertoneconsulting.comListen and subscribe to The Luxury Item wherever you get your podcasts. Tell a friend!

Niccolò Machiavelli was a Florentine diplomat, author, philosopher, and historian who lived during the Italian Renaissance. He is best known for his political treatise The Prince (Il Principe), written around 1513 but not published until 1532, five years after his death. None of this is in any way relevant for Micrprose's 1995 strategy game "Machiavelli […]

fWotD Episode 2788: Tomb of Antipope John XXIII Welcome to Featured Wiki of the Day, your daily dose of knowledge from Wikipedia’s finest articles.The featured article for Sunday, 22 December 2024 is Tomb of Antipope John XXIII.The Tomb of Antipope John XXIII is the marble-and-bronze tomb monument of Antipope John XXIII (Baldassare Cossa, c. 1360–1419), created by Donatello and Michelozzo for the Florence Baptistry adjacent to the Duomo. It was commissioned by the executors of Cossa's will after his death on December 22, 1419 and completed during the 1420s, establishing it as one of the early landmarks of Renaissance Florence. According to Ferdinand Gregorovius, the tomb is "at once the sepulchre of the Great Schism in the church and the last papal tomb which is outside Rome itself".Cossa had a long history of cooperation with Florence, which had viewed him as the legitimate pontiff for a time during the Western Schism. The tomb monument is often interpreted as an attempt to strengthen the legitimacy of Cossa's pontificate by linking him to the spiritually powerful site of the Baptistry. The evocation of papal symbolism on the tomb and the linkage between Cossa and Florence have been interpreted as a snub to Cossa's successor Pope Martin V or vicarious "Medici self-promotion", as such a tomb would have been deemed unacceptable for a Florentine citizen.The tomb monument's design included figures of the three Virtues in niches, Cossa's family arms, a gilded bronze recumbent effigy laid out above an inscription-bearing sarcophagus supported on corbel brackets, and above it a Madonna and Child in a half-lunette, with a canopy over all. At the time of its completion, the monument was the tallest sculpture in Florence, and one of very few tombs within the Baptistry or the neighboring Duomo. The tomb monument was the first of several collaborations between Donatello and Michelozzo, and the attribution of its various elements to each of them has been debated by art historians, as have the interpretations of its design and iconography.This recording reflects the Wikipedia text as of 00:02 UTC on Sunday, 22 December 2024.For the full current version of the article, see Tomb of Antipope John XXIII on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm generative Ruth.

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/architecture

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/art

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/european-studies

Aujourd'hui, c'est un épisode chorale que je vous propose : un patchwork sonore ! Tout a commencé en discutant avec Florentine qui m'avait proposé de fêter le 5e anniversaire du podcast à l'atelier Malesherbes, le tiers lieu créatif qu'elle inaugurait fin novembre dans le 9e arrondissement de Paris. Pour cette soirée donc, on voulait proposer une surprise sympa aux invités. On a cogité avec Florentine et Cécile, d'Oiseau Lune et deux idées géniales ont ainsi vu le jour : un bar à broder pour confectionner un patchwork géant autour du logo de l'atelier Malesherbes et un mini studio d'enregistrement pour cocréer un épisode de Fait Main. Certaines invitées ont enregistré sur place, d'autres quelques jours plus tard au calme, mais toutes ont répondu à une question piochée au hasard et préparées par nos soins ! J'ai préparé le montage un peu comme une suite de messages sur un répondeur, car elles m'ont toutes envoyées leur message sur WhatsApp ! Voilà vous connaissez toutes les coulisses de cet épisode, alors maintenant bonne écoute ! Un grand merci aux participantes : Florentine / Atelier Malesherbes, Cécile / Oiseau Lune, Cassandre / Cass and Cie, Corinne / Cocopatch, Karen / Liberty Smock Addict, Marie / Exemplaire Unique, Céline / Merci pour le chocolat, Florence / Flocpourki, Marion / Marioncpourki, Sarah / Mes Ateliers DIY, Vanessa / CrazyCat Transfer, Stéphanie / La fabrique à ciel bleu, Amélie / Sous les ronces, Anna / Anna Illustrations, Elsa / Les mains d'Elsa, Aminata / Amisira sew, Viviane / Evasion Mosaïque, Isabel / France Patchwork, Céline / Les reloux, Mireia / Ateliers de Mireia ! Et si vous voulez écouter gratuitement une quinzaine d'audios sur l'entrepreneuriat créatif, c'est par ici !

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/italian-studies

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices

Famous today for the shops lining its sloped street, the Ponte Vecchio is the last premodern bridge spanning the Arno River at Florence and one of the few remaining examples of the once more prevalent urbanized bridge type. Drawing from early Florentine chronicles and previously unpublished archival documents, The Ponte Vecchio: Architecture, Politics, and Civic Identity in Late Medieval Florence (Brepols, 2024) by Dr. Theresa Flanigan traces the history of the Ponte Vecchio, focusing on the current bridge's construction after the flood of 1333. Much of the Ponte Vecchio's original fourteenth-century appearance is now obscured beneath later accretions, often mistakenly interpreted as original to its medieval character. To the contrary, as argued in this book and illustrated by new reconstruction drawings, the mid-trecento Ponte Vecchio's vaulted substructure was technically advanced, its urban superstructure was designed in accordance with contemporary Florentine urban planning strategies, and its "beautiful and honorable" appearance was maintained by government regulations. The documents also reveal new information about the commission and rental of its famous shops. Relying on these sources, this study offers a more complete history of the Ponte Vecchio, adding significantly to what is currently known about the bridge's patronage and construction, as well as the aims of civic architecture and urban planning in late medieval Florence. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices

United States v. Lawrence Florentine

Jim Florentine discussed the cancellation of his comedy show in Seattle due to progressive values, which led to increased media attention and 100 press requests. The show was relocated to Tacoma, where it was well-received. Florentine criticized the woke culture's censorship and the hypocrisy of left-leaning media. He also touched on the NFL's social issues, the impact of social media on free speech, and the challenges faced by musicians in the digital age. Florentine's new comedy special "You Can't Please Them All" is available on Amazon Prime and Spotify, and he plans to tour again soon.00:00 - Intro00:20 - Seattle Show Cancellations & Media Attention 05:24 - Impact of Cancellations & Media Reactions 05:37 - Comparing Far-Left & Far-Right Censorship 08:47 - Social Media & Free Speech 22:50 - Transgender Issues & School Policies 23:03 - NFL & Social Issues28:40 - Music & Concert Experiences28:53 - Metal Show & Music Connections 50:07 - Lars Ulrich & Napster 50:21 - Supporting Musicians & Concert Etiquette 50:37 - Podcasts & Future Plans Jim Florentine website:https://jimflorentine.com/Chuck Shute link tree:https://linktr.ee/chuck_shuteSupport the showThanks for Listening & Shute for the Moon!

The Golden Steer Steakhouse, established in 1958, is Las Vegas’s oldest continuously operating steakhouse. It has been a favored dining spot for numerous celebrities, including Frank Sinatra, Elvis Presley, and Marilyn Monroe. The restaurant is renowned for its classic ambiance, featuring red leather booths named after its famous patrons, tuxedoed servers, and tableside preparations of Caesar salads and flambéed desserts.One diner once said, “The Golden Steer feels like the soul of Las Vegas.” Nick McMillan and Amanda Signorelli are the managing partners of the Golden Steer. Nick & Amanda took over as managing partners in 2018. Amanda's father, Dr. Michael Signorelli, purchased the Golden Steer in 2001. Nick has spent his career building companies in both the technology and food industries. Amanda's background is in the tech industry.Nick and Amanda created a mail order offering called Goldbelly in 2020 as a way to offset the impact of lost sales during COVID. The online sales continue today with a variety of high end seasonings and compound butters.Customer service and hospitality is a key part of the Golden Steer brand and they live that philosophy every day. It includes simple things like answering phones with a human voice, which Golden Steer has hired staff members to do.  The Golden Steer has worked hard to build its social media presence, becoming one of the most viewed steakhouses on TikTok and using the channel to create offers that drive traffic to the restaurant.  QUOTES “I'm born and raised in Las Vegas and my father purchased the restaurant back in 2001. He did it because he loved the legacy and the story and it was something that was near and true to his heart as it is to many Vegas natives.” (Amanda) “Our longest tenured server is a gentleman named Venko who's been with us almost 40 years. We've calculated that he's made somewhere in the ballpark of 375,000 Caesar salads in his career.” (Nick)  “It's a ton of fun when Venko's making your Caesar salad. You'll definitely hear some stories about old Vegas for sure.” (Nick)  “We're one of the most – if not THE most – viral restaurants in America on TikTok.” (Amanda)  “We're in a strip mall. A lot of times folks say ‘When I first drove up I didn't think I was in the right spot.' But then you walk inside and it's like a little time capsule back to old Vegas.” (Nick)  “We look at ourselves as stewards of this brand that has survived six decades plus and we hope to celebrate another six decades.” (Nick)  “To quote Steve Wynn, ‘People make people happy.” We really try to embrace that.” (Nick)   TRANSCRIPT 00:01.94vigorbrandingHello, welcome to Fork Tales. I’m Michael Pavone, and we’re really excited about this episode. This is gonna be a fun story. There’s a list, obviously, of truly legendary restaurants right in in the United States, but the Golden Steer in Las Vegas is one of those restaurants. it’s It’s the oldest continually operating steakhouse in Las Vegas, and our guests today are Nick McMillan and Amanda Signorelli. I’m Italian, so I got that right, right? 00:29.18Nick _ AmandaNailed it. 00:29.73vigorbrandingyeah Okay. So the managing partners, the Golden Steer, the Golden Steer is a steak house that became a regular stop of Frank Sinatra Elvis and many others. There are rumors of secret doors. We’ll talk about that. And, you know, as one diner once said, the Golden Steer feels like the soul of Las Vegas. So ah Nick, Amanda, welcome to the show. 00:49.07Nick _ AmandaWell, thank you, Michael, for for having us. It’s fabulous to be here. It’s a wonderful morning ah out here in Las Vegas. And we’re certainly looking forward to chatting with you a little bit and telling you about the Golden Steer. 01:00.62Nick _ AmandaThank you. 01:00.87vigorbrandingFantastic. Fantastic. So the question is for both of you guys. Tell us a little about yourselves and how you came to be a part of the Golden Steer Steakhouse brand. And I guess there’s like a love story or something else in there too, right? 01:13.37Nick _ AmandaThere it A little bit of everything. 01:14.54vigorbrandingOkay. 01:15.92Nick _ Amandaah So I’m born and raised in Las Vegas, fabulous Vegas. And my father actually purchased the restaurant back in 2001. And he did it because he loved the legacy and the story. And it was something that was really true and dear to his heart as it is with many Vegas natives. Now I left Vegas and went out to Chicago where I met this lovely, charming gentleman. And at some point I said, hey, 01:38.76Nick _ Amandawhy don’t we jump in and since you are got a bit of a background on the culinary side and I’m on the kind of data and marketing side why don’t we put our heads together and jump back in and return to Vegas and give it a shot. 01:50.74vigorbrandingThat’s awesome. That’s awesome. Nick, you made breakfast somewhere along the line for her. Is that how you, the culinary side? 01:54.75Nick _ AmandaYou know I tried I burned some boiling water but Yeah, originally from the Chicago area, I actually spent most of my career in the technology space. 02:06.21Nick _ Amandai But the interesting wrinkle is that I studied in Rome when I was in college and really fell in love. 02:11.53vigorbrandingAwesome. 02:12.27Nick _ AmandaOf course, the Europeans have such a different relationship with food and dining. And I came back to the States. I thought I wanted to move into the culinary hospitality world. 02:24.22Nick _ AmandaSo I did culinary school. My cousin owned a restaurant in Chicago that I cooked in his kitchen for a while. But ultimately said, you know, this is crazy. Who in the right mind would ever want to own a restaurant and left? the way I went back to the software world. The margins are much better and never really anticipated coming back to it. And then, and then, yeah, we met in and Chicago and We got married in 2018 and I sold the tech offer for my last business and had some some time and her father called and said, hey, I need you guys to so either take over the restaurant or I’m going to think about selling it. 02:59.30Nick _ Amandaand So we looked at each other and said, but let’s do it for a year. Right. Let’s do it for a year. 03:04.58vigorbrandingYeah, give it a try. 03:05.72Nick _ AmandaWe’ll kick ourselves. There’s such an iconic story and and history to to the place. So that year started March 1st of 2019. And of course, a year later, the the world changed with COVID. And so now here we are. 03:21.83vigorbrandingThat’s awesome. So I mean, are obviously Vegas has a storied history, all kinds of neat and maybe some bad background stuff. And your steakhouse has kind of been in the center of it all, hasn’t it? I mean, yeah if I remember, I think it’s like almost three different, ah sort of, I’ll say, historical chapters. So you had, didn’t you have people coming from California, ah coming out through the West, maybe to hunt? And the restaurant was a part of that. Can you talk about that a little bit? 03:48.00Nick _ AmandaYeah, so we first consider ourselves, and you nailed it, we really think about it as stages and horizons of history, which is really wonderfully wonderful to see how the restaurant itself has absorbed it. So the very first one was, we called ourselves the period of the Wild Wild West, friendly for the Cowboys. We were truly a Western frontier restaurant, which was a bit more technical back then. What would happen is the Cowboys would come in from all these different places around the world. They’d come to Nevada, they’d go on the mountains, whatever they shot and killed, they’d bring in, it would be our responsibility to clean, prep, serve, and cook all those things for whoever had them. And so you have a lot of iterations of rattlesnake game, things like that on the menu, but very much Wild West cowboy lore. And so that’s what we started as. And then the second phase of that was as Vegas matured and went from being a saloon-style town to something a bit more elevated, we decided as a city to dominate the entertainment space, which led us to what we like to call the showman era. And so with the showman era, that’s where you have Sammy Davis Jr. 04:45.14Nick _ Amandaah me monroe you’ve got frank sinatra You’ve got all these iconic, amazing celebrities and talents who are coming through Las Vegas, putting their foot on the ground and saying, let’s own this, let’s create it. And during that time, while they were out and performing for everyone else, they’d come back at night and dine at the Golden Steer. And we’ve actually got stories of patrons who said, oh, I remember my father and my grandfather used to come to the Steer because Frank Sinatra would get up on a table drinking whiskey, smoking a cigar and serenading the rest of the restaurant. 05:11.08Nick _ Amandajust really amazing moments that you wish you could see. Of course, when you’ve got the showmen and you’ve got the glitz and glam, you very quickly have the seedy underbelly, which ends up being the mob style. 05:14.47vigorbrandingYeah. 05:21.27Nick _ AmandaAnd so where all the fabulous flashy people come, mob’s there. And that is not surprising, especially when it started with someone like Tony Spalato, who came from the hole in the wall gang. And he made his mark in his business in Las Vegas, as he liked to call a jewelry shop. 05:35.18Nick _ AmandaI think of him more as a pawn shop because everything he had, you stole from a celebrity. You could just buy it back. So he began in Vegas and brought the rest of his um friends, we’ll call them lovingly, to this year to have meetings. And that began the mob period where they spent a ton of time here. It led to the mob room. We had the MatriD trying to exchange and make sure that we had the right mob partners not sitting right next to each other or in different rooms if we needed to. And it created quite a different ambiance. 06:02.56vigorbrandingit’s It’s amazing. And it’s really, I mean, again, so I can say this I’m Italian. So I’m always the old mob is I mean, I, i wrote you know, I think the greatest business movie ever made was a Godfather. And I swear by that, I think that is the best business movie ever made. 06:14.88vigorbrandingAnd so and the greatest movie ever made. So I love all of that, that, that, that mystique. I’ve been to your restaurant and the food is phenomenal. 06:21.44Nick _ Amandait 06:24.74vigorbrandingI’m not pandering. It really is phenomenal. 06:26.86Nick _ Amandathank you 06:26.94vigorbrandingBut you almost get that vibe when you walk in there, like with the brown booze and you have the other people’s names owner who used to hang out there. 06:32.06Nick _ Amandaand 06:32.49vigorbrandingum It’s just, it’s amazing. So you you had obviously all the showmen, you know, the whole brat pack was there. I know that there you have the picture behind you. ah But you also had celebrities like Joe DiMaggio, right? You had, I think it was Ali there. I mean, I think you had lots and lots of sports figures. I mean, I guess anybody that popped in Vegas, how’d he go to the Golden Steer? 06:48.32Nick _ AmandaThank you. Muhammad Ali ah celebrated his birthday here. Mario Andretti, yes, Joe DiMaggio, some more local folks. So, the comedian of Entroqua is Terry Fader. And then my favorite, one of my favorite stories, of course, is Mr. William Baxter. So, William Baxter is ah is a famous, for a number of reasons, one, ah very, very successful professional poker player. 07:17.87Nick _ Amandaum but also very so very well known because he sued the United States federal ah federal government in a case that went all the way to the Supreme Court and he argued that poker is a game of skill and not a game of chance. 07:30.68vigorbrandingOkay. Hmm. 07:33.60Nick _ Amandaand so And that it should be taxed as income instead of gambling winnings. Gambling winnings are taxed higher than income is. 07:38.95vigorbrandingHigher. Yep. 07:40.44Nick _ Amandaah He ultimately won it and permanently recategorized poker winnings for for players across the country. And so just, ah I think it’s a great example of kind of the Vegas stories that you find here um that are that fly a little bit below the radar. 07:52.87vigorbrandingYeah. Yeah, it’s it’s crazy. And again, so much history, yeah you know, I think evolve. And it makes sense, right? Like we talked about like the the mob and stuff like that. Well, in every movie, I mean, you know, they got to go somewhere that’s sort of like a neutral ground, right? Where they’re, you know, they’re not going to be talking in the inside the casino or, you know, their hideout. So they’re gonna, they’re gonna go someplace where there’s ah other people and all that. And the Golden Steer was sort of like a centerpiece for that, wasn’t it? 08:23.81Nick _ AmandaIt was and actually it worked that we’re having this conversation from the mob room. So this is one of the private rooms that we have in the restaurant where they like to come in and dine and enjoy because it was it was separate and so they could have some candid conversations. 08:28.11vigorbrandingOh, there you go. ye 08:40.00Nick _ Amandaalso very close to a back hallway that we had so that they could ah sneak in and out as they needed to because one of the other booths that we have is Ralph Lamb and Ralph Lamb was very well known sheriff here in Vegas in the the at at the same time as the mob so he was kind of chasing them around and so there was certainly times that that one or both were coming in and required ah a quick getaway or a discreet exit and so that’s why they love to to kind of sit and dine in here in the mob room. 09:12.77vigorbrandingThat’s great. So we won’t talk too much about the mob, although I do love the mistake, but so this, yeah we can go to, let’s, let’s talk about like, you know, I know you don’t serve burgers anymore, but, but you said in in past interviews, I guess Elvis had had his last burger at the golden steer. 09:26.63Nick _ AmandaWell, I think he had the last burger that we served at the Golden Steer. I’m sure he had burgers after that. 09:30.40vigorbrandingOkay. 09:31.71Nick _ AmandaBut yeah, we used to do a little transition from the mob. 09:31.79vigorbrandingOkay. Oh no, we’re not saying he didn’t get poisoned there. No, no, no, no, no. You just had, yeah, I would have very clear on that. 09:39.04Nick _ AmandaWe had to make sure that we were clear about it. Um, no, he, he used to come in, he would sit at the, at the bar and and enjoy a burger. And then as you know, his, his fame continued to rise. He transitioned to sitting in, he has a beautiful, probably one of the best corner booths in the restaurant where he would sit and transition from burgers to, to steaks. And so at that point we decided, all right, no more, no more burgers on the menu. 10:05.00Nick _ Amandaand and and to this day have still not served a burger since Office of Time. 10:10.03vigorbrandingThat’s great. So, okay, you guys joined the the Golden Steer 2018, then COVID came around, obviously, and probably created a havoc for everybody, like it did everybody else. I know how it affected the restaurant industry. But you guys, i’ve been I’ve been to your website, you guys are doing mail order, things like that, too. Is that right? So we’re gonna talk a little bit about that and some of the thinking that you put behind that. 10:30.50Nick _ AmandaYeah, absolutely. So when COVID first hit, we both looked at each other and credit to Nick. He was really early on in this. We were actually planning for COVID in the December of the year prior. So we were looking out and thinking that there was going to be something that changed the restaurant dramatically. It was a question of what and how, and more importantly, how long. And so a lot of restaurants we’re looking at, do we do a to-go option? But the reality is our restaurant is on the strip. 10:53.31Nick _ Amandawith the world being shut down. We don’t have anybody here. Even if we wanted to deliver, given the radius, by the time the product got there to most of the suburbs that are going to be 20, 30 minutes away, the product and integrity and quality was going to be disastrous. So it did not make sense for us to try that. The other element, when you look at the actual nature of our business at the time, the predominant share of our customer base actually came from outside of Nevada. And so we said, all right, so most of our customers that we need to be able to get to aren’t here. Let’s ship to them. 11:19.84Nick _ AmandaFortunately, in a prior life, I had run a company and was good friends with some folks that had started a shipping company that was on Foodside and that was Home Chef. Nick also had his first company, which was Right Bites. 11:30.63Nick _ AmandaSo he also had an idea of how to do shipping. So we looked at each other and said, let’s give it a go. So we went live on Goldbelly, which was May 19th, sold out of our inventory with one email in about two weeks. 11:38.00vigorbrandingMm hmm. 11:43.08Nick _ AmandaSo there’s something there. Let’s turn it on and run with it for a bit. Fast forward to November of that same year, and we ended up taking it in-house and selling ourselves on Shopify and building that out. 11:52.01vigorbrandingThat’s great. 11:52.22Nick _ AmandaWow, we’ve been able to double that business pretty much year over year. And interestingly enough, that business is actually a seasoning company first and a state company second. 12:00.39vigorbrandingWow. Good for you. Well, I mean, there was the mail order stakes before, right? 12:02.46Nick _ Amandathere was states 12:04.20vigorbrandingPeople had that. That’s something that, you know, existed. So, uh, which that’s great. And it’s good to still have that, but the seasonings are, that’s what makes you guys special, you know? 12:12.82Nick _ AmandaIt’s a ton of, and it was, you know, something, you know, we’ve, so Sergio sees, so Sergio is our master butcher. He’s been with us for almost, almost four decades at this point. 12:23.22vigorbrandingWow. 12:23.37Nick _ AmandaAnd he, over the years has developed a seasoning blend in it. We use it on steaks in the restaurant. But it really came, we so during COVID, we did virtual private dining, which was we had all these conventions cancel, all these corporations that looked to do virtual events. 12:38.93Nick _ AmandaAnd so we we had our iteration of that, which is we would send a box of ingredients for a three-course meal. So our world-famous Caesar salad, rib eyes, the cream corn, twice baked potato, and then, of course, the bananas foster. 12:53.11Nick _ AmandaYou can’t forget, a little taste is sweet at the end. 12:54.34vigorbrandingnope yep 12:55.78Nick _ AmandaBut one of the items was Sergio seasoning. And as we did more of these events, and we did them for folks like Dell and Cisco and NASA and Second Watch, people started asking, like hey, this Sergio seasoning, can we can we buy this separately? And so a light bulb went off, and it was I think a year and a half after we first started selling steaks that we then allowed folks to to buy and and brought the Sergio seasoning to market, which then kicked off a line of seasonings, and now we have a line of compound and flavored butters that we also ship out as well. So it’s been a real like evolution of that online piece that you know I don’t think, um without COVID, I i mean, we we probably would have exported a little bit, but it was really a driver and catalyst for you know expanding into that online space. 13:43.94vigorbrandingYeah, I mean, it’s brilliant. And look, you know, necessity is the mother of invention, right? You guys, I know restaurants are hard and it can be a daily grind, you know, whether you have one or 50 or for franchisee, franchisor to then start an online, really, in a way, a CPG business, right? i mean e-commerce business, it’s a whole other world and it’s a whole other venue. So it’s really kind of cool that you were able to have the energy, the fortitude and the desire to drive that way. That’s that’s awesome and kudos to you guys for doing that. 14:14.81Nick _ AmandaAnd that is, I, you know, Amanda has really taken that by the horns and driven that um to an amazing extent. 14:14.89vigorbrandingum 14:24.40Nick _ AmandaI think it’s it’s wild. I mean, it’s been it’s been a long journey, right? we’re We’re almost four years in, but it’s been exciting to see kind of how that has evolved and changed. um Because it is. 14:35.21Nick _ AmandaIt’s an entirely different world. 14:36.55vigorbrandingSure. 14:37.18Nick _ AmandaThe digital ad space is, um is ah of course, massive. um And so it’s been it’s been fun to to kind of lean into that. And it’s to see where the two have fed off of each other, I think, is is very exciting for us. 14:53.69Nick _ AmandaAnd so as an example of that, It used to be two sister brands. So we had Golden Steer Las Vegas as one of the domains and then Golden Steer State Company. And it was only in March of this year that we kind of brought it all under one umbrella. 15:06.96vigorbrandingSure. 15:07.41Nick _ AmandaIt’s goldensteer dot.com, which really we saw a lot of benefits in and value to it, which has been it. 15:10.93vigorbrandingOf course. Yeah, I mean, it’s that’s super smart. I mean, this all came about like Fork Tales, this podcast all came about because we have we have an agency. My background is is advertising marketing and we have a holding company and in our company, we created different brands. And one is Quench, which is CPG food and beverage. When we were doing that, people would come and say, hey, 15:32.60vigorbrandingYou should you know market our restaurant or do you do restaurants and. Everyone thinks well restaurants food and beverage right so it’s the same as cpg but it’s not and you guys know that cause you’ve done both so. We created vigor or you know take on and a brand called vigor which is a restaurant. 15:49.99vigorbrandingbranding and marketing agency and they are very different. I did it because they’re different. and We have different skill sets in there and you know it’s retail and the speed of retail in the restaurant side and CPG is just a different animal. 16:02.86vigorbrandingSo I mean it’s a yeah it’s it’s ah um kudos to you guys again for doing both. 16:06.33Nick _ Amandato go. 16:08.20vigorbrandingI see that a lot because we’ll have a lot of folks on that’ll be ah they’ll they’ll start with ah a food product, a CPG and they’ll create restaurants from it. or they’ll have a restaurant and then things will emanate off of it. 16:19.82vigorbrandingYou know, we just did a thing with Guy Fieri ah with his sauces. We just did a thing with, I’m trying to think who else was, it doesn’t matter. But we’ve we’ve had a lot of these guys, a home run in is another one who’s started out as a restaurant and and now they’re, you know, yeah. 16:33.66Nick _ Amandaoh yeah ah 16:36.53vigorbrandingthey’re phenomenal pizza, right? So it’s really kind of neat to see these evolutions and how they grow. So well thank goodness that the whole industry of the conventions is back. and I’m sure that’s great for you guys. In fact, i’m i and believe it or not, I’m not just saying this, we have 15 people coming in to your restaurant. I think it’s in October. If that reservation is not made, we have ah one of our companies and our holding company is a company called Varsity, which is senior living. We have we market and brand retirement communities around the country. 17:06.78vigorbrandingAnd there is a, ah the acronym is SMASH. I’m not sure exactly what it stands for, but they’re having a convention in Vegas. And so we’re bringing a bunch of clients ah to the restaurant. 17:16.97Nick _ AmandaThank you. 17:17.92vigorbrandingYeah. Yeah. So I’ll have to make sure they get the bananas foster. 17:18.87Nick _ AmandaWe’ll see you. 17:22.79vigorbrandingSo, oh yeah. 17:22.81Nick _ Amandait’s the bottom one 17:24.05vigorbrandingBut now the stay on the let’s say when you’re Caesar Salads killer, I was at the restaurant and the gentleman at the serve, they talk about him a little bit. 17:31.84Nick _ AmandaYeah, so our longest tenured server, a gentleman named Banco who’s been with us for also almost 40 years, and we calculated that we think that he’s made somewhere in the ballpark of 375,000 Caesar salads in his career. 17:50.13Nick _ AmandaUh, so it’s, it’s, he, and he tell, he tells some wonderful stories. 17:50.59vigorbrandingyeah 17:55.52Nick _ AmandaHe’s been in Vegas for a long, long time and has met some incredible people. And, you know, one of them, most interestingly, coming back to kind of the the mob era. 18:06.14Nick _ AmandaSo Tony Spelatro. Camino talked about his his jewelry store. It was right next to the Golden Steer, which is why he would come in. And one of it the gentlemen on his henchmen team was Frank Colada. And Frank Colada, there is a ton of stories and books and podcasts about him. 18:24.98Nick _ Amandaum because he yeah actually was ah an informant and went into witness protection for a long time and then came out of it and he would still after he came out he would still come in and dine at the Golden Steer and Vanco was the only server that he would that he would really allow to to wait on him and so they had a they had a special relationship and Vanco yeah has some tremendous stories and It’s still with us. 18:48.76Nick _ AmandaWe are grateful um through through all of the ah the craziness of COVID remained with us and and is a treasured part of of the team. And we are not just him, but we have a tremendous team. 19:00.25Nick _ AmandaBut it’s a ton of fun when Van Gogh is making your season salad. You’ll definitely hear some stories about Old Vegas for sure. 19:04.81vigorbrandingYeah, ah it’s it’s super cool. Like I said, I absolutely loved ah my time there. and And you were not there, but he was so that, you know, he he was there. 19:13.26Nick _ Amandayeah 19:14.38vigorbrandingthen We got the Caesar and, you know, it was it was a phenomenal. So and the whole like the whole mistake. And what’s really cool and and you I should say for anybody who’s interested in in in checking out the the the restaurant, you know, we think about Vegas and restaurants like there’s these big casinos and all the restaurants in the casinos. 19:30.51vigorbrandingYou guys are not in a casino. I mean, you’re old Vegas, you’re on the strip, right? 19:34.33Nick _ AmandaWe are, our address is not technically on the strip. We are about a half a block or a block off the strip, but we’re in a strip mall. 19:41.22vigorbrandingYeah. 19:41.54Nick _ AmandaAnd so a lot of times we get feet, like folks drive up and they say like, when I first drove up, I don’t, I didn’t think that I was in the right spot. 19:46.04vigorbrandingYeah. 19:50.61Nick _ AmandaUm, because, you know, we talk about all this history and everyone that’s come in and you drive up and it’s a strip mall. 19:55.88vigorbrandingright 19:56.10Nick _ AmandaUh, but then you walk inside and it’s like a little time capsule back to old Vegas. We still have, you know, 20:00.15vigorbrandingyeah 20:01.01Nick _ AmandaWe still have the carpets and the dining rooms and the popcorn ceilings and a lot of the elements that make, that kind of transport people back to to that time. And so, um but yeah, and we’ve always been in this location, ah you know, 66 years. And you can think about, back to Amanda’s story about the frontier days. 20:23.72Nick _ Amandayou can kind of see it when you come here like this is not you know there was the old strip down on Fremont and then some of the kind of the new hotels were being built in the 50s and 60s but this was kind of just a little bit off the beaten path and so there were hitching posts and it’s easy to see how folks would you know go and hunt in the wilderness which was not that far from where we currently are but now of course today it’s it’s a much different story Vegas has seen some tremendous growth but 20:42.38vigorbrandingRight. 20:47.30vigorbrandingYeah. 20:48.45Nick _ Amandaah But yeah, it’s a ton of fun when folks come in for the first time and kind of look at themselves at the outside like, are we at the right spot? And then walk in and a whole different world. 20:56.76vigorbrandingyeah Well, the way you explained it was absolutely 100% my experience. Because when I went out there, I think I took an Uber, and you know how sometimes Ubers you put an address in and you’re like, well, this doesn’t look right. I did the old, well, this doesn’t look right. And then I was like, wait, wait, no, there’s, oh, yep, yep, yeah, we’re right, okay, great. And walked in and it was like, to your point, it’s like ah Oz, right? You open the door and there you are. And so I think anybody that goes to Vegas, you know, the the mystique, the history, all that stuff is so important and so cool. and You know, I just need to go to, uh, you know, anybody can go to the wind or whatever, which they’re all fine. 21:26.30vigorbrandingThey’re all great. But I mean, like to go out and see your place is like, it’s like going to a museum. and And then, but then on top of it, the food is as good as anything you’re going to get anywhere, if not better as far as a steak. So I just think you have such a cool vibe going and, uh, kudos. 21:38.08Nick _ AmandaWell, thank you. yeah you know and it’s And especially this year, it’s bittersweet, right? So the Tropicana is in the process of being torn down. 21:43.48vigorbrandingYeah. 21:45.67Nick _ AmandaAnd and it’s a remind. What’s that? The Mirage. The Mirage, of course, is you know the first hotel that Steve Wynn built from the ground up is is also in the process of being demolished. 21:49.01vigorbrandingYeah. 21:55.82Nick _ AmandaSo it’s exciting. the The town has seen tremendous growth. And I think the um the community has benefited from it greatly. But it’s also a little bittersweet because these icons of the past kind of are continuing to to transition. 22:06.50vigorbrandingYeah. 22:08.96Nick _ AmandaAnd so we we look at ourselves and we think, and we talk about it a lot with the team, that we feel like stewards of this brand that has managed to survive you know six decades plus, and that we you know hopefully would love to celebrate another six decades. 22:25.51vigorbrandingSure. 22:25.95Nick _ AmandaPast this so it’s been you know, the town is is is wild. it’s It’s been really great um But yeah, they’re it’s kind of always in that transition period 22:36.05vigorbrandingThat’s funny. I mean, it’s really ah yeah it’s ah it’s an amazing kind of thing. And just to have that history is just it’s a treasure to your point. So a lot of the restaurants will claim that, you know, they focus on hospitality, but very few do it well. What’s your secret? How do you make it real and make sure that your staff brings that, you know, to life every day? 22:54.75Nick _ AmandaIt’s a great, way it you know, I’m from, or like I said, I’m originally from the tech world. And so it’s been, um, It’s been phenomenal to see just, I think, just want to talk about for a second. I think the, the work ethic and, uh, the quality of people that are in the industry is tremendous. Um, and I think, you know, people really that are in this, like have a passion for, for it. And I think Vegas itself is unique in that. Uh, and I think it, it starts with people. Um, I think to quote Steve, when he always said that, you know, that people make people happy. Uh, and I think we really try to embrace that. 23:32.99Nick _ Amandaum And one, so Pete Wells just retired as the New York Times food critic in his final column. One of the things that he talked about was phones, that a lot of restaurants don’t answer phones anymore. And we do. We actually, ah we get a tremendous number of of inbound phone calls and we’ve hired up folks in the restaurant to be able to try and answer as many of those phone calls as possible with a human voice because we think that that is important. And we, 24:02.19Nick _ AmandaYou know, at the end of the day, we were a family business. There’s not too many family businesses on the Las Vegas Strip. And so we try to bring that warmth and the idea of, you know, folks are coming in to celebrate their most treasured moments, their birthdays, their anniversaries, graduations. 24:21.88Nick _ AmandaIt’s always fun when a local came in for prom and now they’re coming in for, you know, their kids’ graduation or or anything like that that’s multi-generational. 24:27.56vigorbrandingAwesome. 24:30.23Nick _ AmandaAnd so there’s a lot of, ah history that folks have with the restaurant and warmth I think is one of the big pieces that we try to to focus on. I mean there’s the there’s the tactical ah you know the steps of service and all of those pieces but we really try and say how do we make people feel feel good and feel happy feel welcomed if If something is wrong, if there is a miss on food, um we will you know either replace it or take it out late. We do everything that we can to ensure a great experience because we know that folks are coming in to to celebrate celebrate those special moments. so 25:08.31Nick _ AmandaWe really try and focus on the people first. ah We have a tremendous, tremendous staff um that I think enjoys the history and kind of being a part of that stewardship of ah a legacy brand. And it’s a ton of fun. And I think we are We are fortunate that we have had folks that have been with us for a long time to kind of keep that, like a, like a Vanko and a Sergio over the decades that have seen the ebb and flow of the city, that have seen the ebb and flow of the restaurant and have some, ah you know, a foot kind of in the old Vegas hospitality that folks like to to reminisce about. 25:34.68vigorbrandingwho 25:47.75Nick _ AmandaAnd so we try and and bring that and make that real, ah you know, day in and day out, which is, which is a fun, a fun and interesting challenge as a part of the restaurant industry. 25:57.16vigorbrandingYeah I mean we’ll like you know okay so and I’m not saying everyone can do it well but anyone can make a steak you know I can go home and grill a steak but if I go to your restaurant I’m gonna get it I’m gonna get a phenomenal but really it is about that whole experience right and those people become they’re part of the brand like we I said I did have the Uh, uh, your gentlemen, Benko, I guess is his name that did you make my, so my salad was phenomenal. I mean, and that was part of the whole, the whole deal and and and part of the romance of the whole place. So, uh, I think that’s, that’s phenomenal. So now talking about special moments last year, you guys purchased a thousand square foot of adjoining space. You’re expanding for the first time in 50 years. Um, now you you have a classic look architecturally, how hard is that to do? And what is the, what are what are you going to do with that space? It’s just tables. You can do more banquets. Is it, you know, talk a little bit about that. 26:43.00Nick _ AmandaYeah, so we opened it. um And it it was exciting. It was the first time in 50 years. And to Amanda’s point, in the restaurant, you could see the evolution over the six decades because the the the current bar that exists today was the last expansion that we did in the 70s. And so it was it was fun to to take on this bra of of you know this first expansion in 50 years. So we opened it last November right before F1. 27:10.62Nick _ AmandaAnd it is additional dining space, but also mainly with a focus on large parties and private dining, which is a tremendous part of ah Vegas now with with all of the social parties that come in and of course all of the conventions. 27:16.19vigorbrandingGreat. 27:20.66vigorbrandingSure. 27:25.69Nick _ Amandaand and we kept We kept everything as, you know, it was very inspired, of course, by the existing space. So ah wood paneling, which is a huge part of the existing restaurant or the the original restaurant, it was kept. The carpet is the same. We kept the popcorn ceiling. So its it was a very fun conversation with our designer and architects before we even started construction. 27:53.76Nick _ AmandaWe walked through the existing space to to kind of get some ah design ideas. And we were talking about the ceilings. And I was like, well, of course we have to keep the popcorn ceilings because we have the popcorn ceilings in the existing space. And our designer looked at us and she’s like, you know, I’ve taken a lot of popcorn ceilings out in my career, but I’ve never actually had a clock that wanted to put them in. And, you know, of course, would it be our first choice if we were just, you know, starting from scratch? Maybe not. 28:19.14Nick _ Amandaah But it’s a part of the history and kind of the rounded coving of where the walls meet the ceiling is a part of that. 28:19.44vigorbrandingThat’s it. 28:27.28vigorbrandingThat’s awesome. 28:27.44Nick _ AmandaAnd so all of those pieces that we that we could we took the, you know, we have ah this beautiful um circular soffit that is in the main dining room. And we also created a similar one in one of the the new rooms as well, just to make people continue to feel like this is this is an extension, you know, no different than what the steer has done over the six decades of, you know, continuing to um to kind of grow and do it in a way that that is in harmony with the with the rest of the space. So it’s been and we but to 29:03.30Nick _ Amandaum I guess I’ll just say we were very excited so when we opened it the first night we did a friends and family dinner and the first couple that walked in they gave us a hug and ah she was super excited she’s like oh congratulations on the opening like and we were at this time we we greeted people in the new space so she walked into the new space gave us a hug and she’s like after the hug she’s like all right this is awesome congratulations can we see the new space but she was standing in the new space and asked to see it and really made a smile. 29:32.74Nick _ AmandaAnd that was kind of the goal that folks wouldn’t have any idea that they were standing in a space. 29:34.02vigorbrandingah 29:36.59vigorbrandingYou have to pump like some old cigar smoke in the seat cushions right in the new place. 29:39.18Nick _ AmandaWe didn’t know about that. All right. 29:40.74vigorbrandingyeah 29:41.52Nick _ AmandaThe joke was the mill workers that I was going to have, you know, bring in like four and five year olds with like keys and like socks to like mark up the woodwork to make it look aged. 29:50.06vigorbrandingYeah. That’s awesome. That is awesome. All right. So now I’m going to ask you, that you know, I’ve read that the the steer has the best steaks on earth and I’ve had a phenomenal, absolutely. I concur. um Now you’re the couple that makes the best steaks. I’m going to give you something personal. man I’m going to start with you. ah What’s your favorite cut and how do you like it cooked? 30:08.78Nick _ AmandaThat’s easy, ribeye 100%, absolutely. Medium rare and always with, if I can, I really like our maturity butter. I think we did a great job with it. So I like to put that on top. 30:17.99vigorbrandingWell done. Well done, Nick. 30:22.50Nick _ AmandaWhy, i the our ribeye is our signature cut, 24 ounce bone in. If, and I won’t pick that, but I would say actually the strip loin, our New York strip, our 16 ounce New York strip is is probably my go to now. I think it’s the perfect blend between, you know filet of course is delicious if you’re looking for that, very lean, tender. A ribeye is fantastic, great marbling. 30:46.92Nick _ AmandaA good bite and I think the the strip kind of plays right in between those It’s got good fat for good flavor, but it’s still got some good tenderness. We butcher all of the meat in house. So everyone’s Steak is cut fresh that day which I think really adds to that element of freshness and we wet age everything for a minimum of 28 days to to bring a little tenderization to to the meat and It’s a ton of fun. 31:16.48Nick _ Amandaand We cook, it we we keep it old school. We cook on commercial broilers, uh, that really help us kind of measure the amount of char that we’re getting, uh, you know, based on kind of the, the distance from the heat source. 31:29.86Nick _ AmandaSo it’s a very old school. I think the broiler broiler is as old as Sergio is. 31:34.84vigorbrandingI was going to say evening, bought him a new broiler. 31:35.26Nick _ AmandaUh, 31:37.20vigorbrandingHe’s been there all these years. 31:38.45Nick _ Amandahe likes the old one. 31:38.62vigorbrandingThe guy can, he needs a new broiler. 31:40.40Nick _ AmandaHe likes, he knows how it works. yeah He likes the old one. 31:42.08vigorbrandingThat’s it. That’s awesome. Yeah. That’s great. Now, Amanda uses the butter. What do you, any, anything you’d like to add to your steak? 31:49.44Nick _ AmandaNo, I like to keep it traditional and classic. 31:51.93vigorbrandingSo I’m kind of in between both guys. I’m always a ribeye. I did Devone in at your place, phenomenal. I don’t put anything on my steak. So I just, I’m, and I love ribeyes. I, you know, there’s probably a healthier steak out there. 32:02.72vigorbrandingThey’re filet, but I figure, you know, my deathbed, I’m not going to wish I ate more filets. I’m always going to eat a ribeye. So ribeye and a big bottle of Cabernet or an amaron. 32:07.23Nick _ Amandaah great a hundred 32:10.30vigorbrandingI love amaron lines. Oh, that’s like heaven on earth. I’m hungry. um So, I mean, yeah, so so nothing on your stake. um is is If someone wants to put a catch up, is there any judgment? 32:22.36vigorbrandingHow do we feel about that? 32:22.65Nick _ AmandaThere’s not, there’s not. 32:23.52vigorbrandingNot? 32:23.88Nick _ AmandaAnd I think so for us, that comes back to the hospitality piece, right? 32:24.04vigorbrandingOkay. 32:27.63Nick _ AmandaAt the end of the day, we’re serving you your steak. So if you want ketchup or you want A1 or Heinz 57, or you want it butterflied and well done, ah no no judgment from us. 32:40.62vigorbrandingMm-hmm. 32:41.32Nick _ AmandaWe’re going to prepare it the way that you want, ah which I think is is important because you’re you know you’re coming in to celebrate and so who are we to to to say that you can’t have it that way? 32:51.78vigorbrandingsee see but that’s what we do differ a little bit because I do judge and and I love I love my wife but she’s always well done steaks well done we were we were in Italy and the steak Florentine right and they make their steak Florentine it’s just aged and it’s basically they make it one way they only make it one way and she and you know and very expensive and to your point it’s it’s your your your time your money people should be there she walked in and she asked the waiter she said 32:54.86Nick _ Amandaand Yeah. 33:18.17vigorbrandingI know I probably shouldn’t ask this because they make it well done. He’s like Sure, but I’d rather I’d like to recommend the filet for you. He would not sell her the the t-bone the steak Florentine He would I he’s like I will get you a filet That’s all you’re allowed to have and she was happy that she was okay with but that’s that’s the truth I have one other anecdote like when I started my my illustrious career Like like I and like I think a lot of people did and I think everyone should you start in a restaurant I just think that is like The greatest education anyone can have that and I think everyone should have to sell something like I don’t care if it’s like ah ah subs for your baseball team or Girl Scout. I think everyone should sell something and everyone should work in a restaurant and in my ah my illustrious career. I started out at this restaurant and it was a 34:02.41vigorbrandinga gentleman by the name of Hobart Umberger, and and he he had a restaurant he did very, very well with. He had a bunch of restaurants at one time called Um-ee’s, just a local fair. It wasn’t like, it was like all one-offs. When he was getting ready for retirement, 34:15.31vigorbrandingOr as he aged, he didn’t need money and he didn’t care about serving a million meals. He wanted to make everything by hand by himself. So he created this thing called Hobarts. It was high end, very high end. Hershey, Pennsylvania. So we would get a lot of people in from the factory, a lot of dignitaries, lots ah lots of C-sweep types of folks. He had one bottle of ketchup. One. And it was next to a knife. 34:36.89vigorbrandingin the kitchen next, behind him. And inevitably Hannah was the waitress. I can still picture it like it was a, he’d be, and he did these things, these tornadoes of beef. He would do these center cuts of the filet and he was very proud of those. And inevitably it would be this thing and Hannah would be all nervous and stuff. she open the door in the kitchen. 34:53.71vigorbrandingI was washing dishes, by the way. And she’d be like, Hobart, I don’t want to hear any shit. this I know you’re going to yell. I need to catch up. And he would be like, he’d start throwing stuff. 35:04.41vigorbrandingAnd he’s like hey do and he’d be banging stuff. And he was like, who the hell? And he knew because he made everything by hand. and He made it. He was like, that’s the guy. There’s just sort of the plays. The tornado is a beef. 35:14.76vigorbrandingAnd he’s like, there I’ll be damned if I’m going to have my cake. Anyway, so i I’m glad we had that question. here Because it’s a it’s a thing. 35:20.38Nick _ Amandaah i edit a hundred percent and and but we We like to have these conversations because a lot of folks share your perspective, um and which you know in some sense i can I can understand and empathize with. but i think we I will say to you know to the the story you told about your wife in Italy, 35:40.38Nick _ AmandaWe will recommend, so I think a good example is like the tomahawk. So we we offer a 40 ounce tomahawk and it’s a tomahawk ribeye cut. so it’s that So it has a good amount of fat in it. 35:50.13vigorbrandingOh, yeah. 35:52.39Nick _ AmandaAnd so one of the places that we will do some recommendations is if someone comes in and orders the tomahawk rare, we will maybe suggest like, hey, um, because it’s, if you want it rare, some of that fat is not going to render out. 36:07.65vigorbrandingMm hmm. 36:07.83Nick _ AmandaAnd so it’s going to be a little, it could come across as a little tougher, a little gristly. And so there will be some times that we’ll make some recommendations, but, um, at the end of the day, folks are are ordering what they would like. 36:18.37Nick _ AmandaAnd I think for us, it comes back to that hospitality piece of, you know, we want you to feel warm and welcomed, uh, and I don’t know if you can feel too welcome if you order a captive and you’re taken and you hear the shaft in the back laying in top of his pants. 36:33.46vigorbrandingAnd he did and he but he didn’t care like he was like he would actually would rather them left because him at his point in life He was just an artist and he wasn’t looking for money and it was just that was his like ah Passion project. 36:38.34Nick _ Amandaah I’m sorry. 36:43.68vigorbrandingSo it’s just yeah, it’s crazy. But sorry. So now we’ve got we’ve we have a phenomenal steak you guys make the best steak on earth What sides you have a lot of sides what which sides are we getting? I mean everyone’s got their go-to’s at a steakhouse. 36:54.91vigorbrandingWhat do we got in here? 36:57.19Nick _ AmandaOh, so I always loved the twice baked potato. I think it’s phenomenal. 37:00.35vigorbrandingI 37:00.52Nick _ AmandaI think it’s our go-to. We actually at one point were featured in, there was like a Idaho potato Gazette that came out and asked for an interview. 37:05.84vigorbrandingNice. 37:07.11Nick _ AmandaCause they’re like, Oh, we’ve heard that you’ve got the biggest potatoes. I was like, well, if it’s coming from the Idaho potato Gazette, I’m pretty honored to hear that. 37:12.47vigorbranding That’s great. 37:13.86Nick _ AmandaYeah. The twice baked is great. And then our cream corn. I love our cream corn. uh it’s got it it certainly got its sweetness from the corn and then we use cinnamon and i heard a customer described it as like it’s like taking a bite of christmas and i hadn’t heard that before and i was like that’s the perfectly summarized is kind of the cream corn and so it’s the i love to take a little cut of steak kind of 37:24.23vigorbrandingThere you go. 37:44.26Nick _ Amandadrag it through the cream corn a little bit to get some of that sweetness. And it’s ah to for me, it’s one of the most perfect bites. 37:49.86vigorbrandingFantastic. That’s awesome. And then what for dessert, I think I know the answer to this, but. 37:55.20Nick _ AmandaI mean, we i Our tableside desserts, they’re a ton of fun, right? 38:01.76vigorbrandingYep. 38:01.89Nick _ AmandaAnytime you’re going to light something on fire for a dessert, it’s awesome. 38:03.48vigorbrandingYeah, sure. 38:05.77Nick _ AmandaBut I think, you know, it’s in their classic, in their pure, in their simple, ah but executed very well. So, I mean, I’m partial. We do two tableside flambe options. 38:16.73Nick _ AmandaOur bananas foster our cherries jubilee. 38:18.43vigorbrandingMm hmm. 38:19.15Nick _ AmandaI am partial to the bananas. I think we use brown sugar with it. and A little banana liqueur, some 151, a little orange zest, and it is it is excellent. 38:27.87vigorbrandingnice 38:30.02Nick _ AmandaBut a Amanda has a separate opinion. So we ran this interesting test where a problem we were running into was, you know, when people make a reservation at the Valencia, let’s say states it’s a party of six, only one of you are probably giving us your information, whether it’s your phone or your email or what have you. 38:44.13Nick _ AmandaAnd so if you want to continue to build a relationship online with the rest of the party in there. 38:48.04vigorbrandingNice. 38:48.67Nick _ AmandaHow do you get them to go to your site or engage or have some sort of a back? 38:50.40vigorbrandingMhm. 38:52.28Nick _ AmandaAnd so we realized that what is really strong is our social media presence. We are one of the most, if not the most vile restaurant in America on TikTok. We just passed 175 million views of hashtag gold. 39:02.98vigorbrandingWow. 39:03.56Nick _ Amandayeah And so we were like, okay, what can we do to combine this in honor of our 65th? And how do we create what I call an organic trigger? So if you’re dining, you can do something else. And so I was like, okay, let’s play with the flames. What can we do? That’s going to be a flaming dessert that can be exciting, that can be different. And so we worked and created something called the Sapphire Jubilee in honor of the 65th anniversary. And of course you like throw some blue in there at the server’s head of it because they were always covered in like blue dust on their white shirts. 39:30.90Nick _ AmandaIt was a little messy, but it was fabulous. And it really did turn bright blue flames. And so the I was like, okay, let’s try it. We’re going to make it where you can only order it if you have the code word from TikTok or Instagram. 39:42.30vigorbrandingWow, I like it. 39:44.36Nick _ AmandaWe’ll look up on there or say something. Or then ah when the server says that to them, if they’ll follow us or try and find it. And sure enough, I was like, I have no idea how this is going to go. First night comes. And within like the first, I guess, hour of opening, boom, somebody ordered it with the code word. I’m like, all right, we’ve got something. And it was, to this day, it’s my favorite version of that flam bazer. 40:05.22vigorbrandingThat’s excellent. oh that’s and the The marketer in me is very proud and honored. 40:08.87Nick _ Amandaa 40:09.14vigorbrandingThat’s that’s fantastic. I mean, I love it. 40:10.55Nick _ Amandayeah 40:11.44vigorbrandingReally. i’ saids that’s ah It’s awesome. 40:11.84Nick _ Amandaand since sense that it’s 40:13.45vigorbrandingum So I had the banana foster and it was wonderful. 40:14.75Nick _ Amandaso as foster 40:17.86vigorbrandingum i So I have one last question for you guys, and and then you’re free to go. And you can’t say the golden steer, but if you have one final meal, what would you eat and why? 40:31.11Nick _ AmandaSo for me, ah it’s risotto. Risotto was probably one of the first dishes that I really started to make during culinary school and just kind of fell in love with. I am ah studied in Rome, Italian heritage, and i i love like to me, it’s like, 40:55.32Nick _ Amandasuch a pure distillation of Italian cooking. right it’s very at the At its core, it’s very simple, but there’s a lot of ways that you can that you can go wrong with it. um And it takes some work, right? You have to be standing over it with your wooden spoon, kind of slowly adding stock. 41:14.38Nick _ AmandaAnd it’s also a it’s kind of also almost a blank palate. So you can add orabela mushrooms or butternut squash or asparagus or any number of things. And so I think I would i love risotto and that would probably be my, that would be my five if I had to pick a final dish, that would be it. 41:33.19vigorbrandingNice. Amanda, you can say Nick’s risotto if you want. 41:34.49Nick _ Amandaand think 41:35.93vigorbrandingI mean, ah, nice. 41:36.61Nick _ AmandaIt’s close to that. So Nick was actually, was very kind and he he knows this well, but something that he makes for me on all of the special occasions is a beef wellington. And I’m very picky about how I like my beef wellington and all the things and he’s like really nailed it down. 41:51.40Nick _ AmandaI wasn’t before, he’s now like spoiled me and I blame him all the time. I’m like, you’ve created the monster here. So it would be the beef wellington that Nick does make for me because I do it amazing and it’s my favorite. 41:59.24vigorbrandingThat’s awesome. Guys, I want to thank you. 42:01.92Nick _ Amandai 42:02.99vigorbrandingThis was fantastic. Like I said, the first time I ever had a couple and you guys were great. There was no fighting. It was close. I thought there for a while over the desserts, but that was good. 42:07.74Nick _ Amandayeah 42:09.71vigorbrandingThat was good. You guys do great. So thank you so much. It was my honor to talk to you guys and I really appreciate your time. 42:14.97Nick _ AmandaWell, thank you so much for having us on, Michael. low was ah It was an awesome conversation. We certainly appreciate being here. 42:20.11vigorbrandingGood deal. 42:20.09Nick _ AmandaPleasure.

Find Your Film Episode #204 features interviews with "Hounds of War" director Isaac Florentine and "The Radleys" actress Bo Bragason.  Timestamps (0:00) - Intro and "Hounds of War" plot & interview intro (3:08) - Isaac Florentine  (20:59) - "The Radleys" plot & interview intro (26:12) - Bo Bragason interview Movies to add to Find Your Film Library: Invitation to a Gunfighter (Isaac Florentine), Eternal Sunshine of the Spotless Mind (Bo Bragason). I will be adding these selections on my website Find Your Films.  Find Your Film  Follow Us On Facebook. Podcast website is Find Your Films. Find Your Film and CinemAddicts merch is available! Members of our CinemAddicts Patreon receive a bonus episode per month and early access to exclusive Movie spoilers (discussed by actors and filmmakers). For daily movie recommendations and conversation, join our CinemAddicts Facebook Group.  For questions/comments on Find Your Film podcast, contact me at info@findyourfilms.com. Support my podcast and Find Your Films website by purchasing items via my Amazon SiteStripe or the affiliate links in the show notes (I receive a slight commission).  #BoBragason #IsaacFlorentine #HoundsofWar #TheRadleys

Rhona Mitra first gained recognition as the live-action model for the video game character Lara Croft before breaking into acting with notable roles in projects like UNDERWORLD: RISE OF THE LYCANS and DOOMSDAY. Isaac Florentine is a highly respected director and martial artist known for his expertise in action filmmaking. With a career spanning over three decades, Isaac has garnered acclaim for his dynamic choreography and visceral storytelling in numerous action films and television series. In their latest film, HOUNDS OF WAR, the best military mercenaries known as ‘The Hounds,' are sent on a final mission by their creator: a carefully planned trap set up to destroy them. In these back-to-back interviews, we talk about Rhona's decision to take on the role, her journey into the action genre, the challenges and rewards of action films, Isaac's approach to directing action movies, the importance of tailoring scripts to specific locations and schedules, how he approaches action scenes with different actors, and more. Want more? Steal my first book, INK BY THE BARREL - SECRETS FROM PROLIFIC WRITERS right now for free. Simply head over to www.brockswinson.com to get your free digital download and audiobook. If you find value in the book, please share it with a friend as we're giving away 100,000 copies this year. It's based on over 400 interviews here at Creative Principles. Enjoy! If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts? It only takes about 60 seconds and it really helps convince some of the hard-to-get guests to sit down and have a chat (simply scroll to the bottom of your iTunes Podcast app and click “Write Review"). Enjoy the show!

In the preface to the Decameron Boccaccio describes Florentine society laid waste by bubonic plague in the mid-14th century. But before he gets to that he has a confession for the reader: he has been hurt by love, a love ‘more fervent than any other love', and intends his work as a guide to life and love for young women in particular. In the first of two episodes on Boccaccio's hundred novelle of sex, dishonesty and foolishness, Mary and Irina consider why both the preface and first story – about the disreputable merchant Cepparello – start with a confession, before looking at the later tale of the gardener Masetto and his noble efforts tending to the needs of every nun in a convent in Lamporecchio.Subscribe to Close Readings:Directly in Apple Podcasts: https://lrb.me/medlolapplesignupIn other podcast apps: https://lrb.me/medlolscsignupRead more on Boccaccio the LRB: https://lrb.me/decameronpodGet in touch: podcasts@lrb.co.uk Hosted on Acast. See acast.com/privacy for more information.

Suzy's just flown in from Florence, where she attended @pittifragranze, meanwhile Nicola's been attending some launches and trying new scents closer to home, so there's a whole host of exciting new launches and what we've been wearing to discuss here! PLUS there's the tale of a wonderful fragrant friendship that's blossomed across the world between two of the podcast listeners – Delia & Emily – who are right now meeting in France for the first time, on a perfume safari holiday; and a #perfumeprescription for another listener who's mourning the loss of a signature fragrance and wants suggestions for a new scent.On this episode we discuss...@pittifragranze (brief overview – full de-brief next time!)  @givenchybeauty L'interdit Absolu @ormondejayne Bukhara Ormonde Jayne Kasmir[Both available in three sizes: the signature 88ml, the portable 10ml (£35), and in the 4x10ml collection.] @diptyque Les Essences de Diptyque: Corail Oscuro, Lilyphéa,  Lunamaris Rose, RocheBois Corsé @maisonfranciskurkdjian APOM @memo.paris Indian Leather Memo Paris Sherwood @jusboxperfumes 54 Perfume Prescription for Hannah: @experimentalperfumeclub Rose Rhubarb [with] Experimental Perfume Club Amber Iris @kayali Vanilla | 28[with] Kayali Déjà Vu White Flower | 57 

Eric Holmes interviews Hounds of War director Isaac Florentine and Subservience filmmaker S.K. Dale on this installment of CinemAddicts. Hounds of War poster/photo courtesy of XYZ Films.  Subservience poster/photo courtesy of XYZ Films. YouTube Channel: https://www.youtube.com/c/CinemAddicts Facebook Page: https://www.facebook.com/thecinemaddicts CinemAddicts Facebook Group: https://www.facebook.com/groups/cinemaddictspodcast/ Email: info@findyourfilms.com. Find Your Film: https://findyourfilms.com/ Shop our CinemAddicts Merch store: https://www.cinemaddictspodcast.com/ (shirts, hoodies, mugs). We do a bonus episode each month and early access spoilers/interviews for our Patreon Members: https://www.patreon.com/cinemaddicts CinemAddicts hosts: Bruce Purkey, Eric Holmes, Greg Srisavasdi Thanks to our Patreon Community Ryan Smith 2. Stephen Schrock 3. Susan 4. Charles Peterson 5. Nelson B. McClintock 6. Diana Van De Kamp 7. Pete Abeyta 8. Tyler Andula 9. Stephen Mand 10. Edmund Mendez 11. Abbie Schmidt 12. Jeff Tait 13. Superfan Giovanni 14. Robert Prakash 15. Kristen 16. Chris M 17. Jeremy Chappell 18. Lewis Longshadow 19. Iver 20. Alex Clayton 21. Daniel Hulbert 22. Andrew Martin 23. Angela Clark 24. Myron Freeman 25. Kayn Kalmbach 26. Aaron Fordham 27. Tracy Peters 28. Grant Boston 29. Ken Cunningham  

Send us a textIn this monumental 50th episode, join me in discussing a likewise monumental artist of the early Renaissance: Donatello. This episode examines the landmark works of the Florentine sculptor, taking a close look at his early life, mature works, and cultural impact. Donatello skillfully navigated the practical world of civic sculpture, then became a sought-after court artist in the elite world of early modern Italy. Looking closely at three sculptures in three mediums, this discussion details Donatello's vast innovations towards embedding life and sensation in his figures, an effect that would pulse through the veins of future Renaissance sculpture thanks to his departures from convention. Works Discussed:David, marble, ca. 1408.Saint George, marble, 1415-17.Penitent Magdalene, wood, ca. 1430-50.Equestrian Monument of Gattamelata, 1453.David, bronze, 1440-60.Get additional content by becoming a Patron: patreon.com/TheItalianRenaissancePodcast Support the show

Subscribe to Throwing Fits on Substack. Megaslopolis. This week, Jimmy and Larry are volleying back and forth on wearing your best tennis whites to the US Open, daddy stolen valor, the joys of eating shirtless. slutting yourself out for free tickets, giving your dad Florentine shopping advice, why Oasis reuniting is so important to all the blokes, James putting on a clinic at the On activation, back spasms vs. tequila, hardos that get too competitive and ruin everything for everyone, feeling real FOMO for once, Lawrence getting pranked at Sailor was actually a flex and made his week, Francis Ford Coppola is a messy bitch who lives for drama and much more.

Sloppy Joe, Hot Brown, and the Reuben are all well-known sandwiches, and they are all named after people. Though the specific person is argued in two of these cases.  Research: “Bechamel.” Oxford Reference. https://www.oxfordreference.com/display/10.1093/oi/authority.20110803095454669 “Bechamel Sauce.” ChefIn. https://chefin.com.au/dictionary/bechamel-sauce/#:~:text=History%20of%20b%C3%A9chamel%20sauce,(wife%20of%20Henry%20II). Beck, Katherine. “The Controversial Origins Of The Sloppy Joe.” Tasting Table. Jan. 26, 2023. https://www.tastingtable.com/968736/the-controversial-origins-of-the-sloppy-joe/ Blitz, Matt. “The True Story of Ernest Hemingway's Favorite Bar. Food & Wine. June 22, 2017. https://www.foodandwine.com/travel/bars/ernest-hemingway-favorite-bar-true-story Fix, John. “Papa Wrote Here.” The Miami News. May 12, 1962. https://www.newspapers.com/image/302005791/?terms=sloppy%20joe&match=1 “Hot Brown Sandwich History and Recipe.” What's Cooking America. https://whatscookingamerica.net/history/sandwiches/hotbrownsandwich.htm “The Brown Hotel.” Historic Hotels of America. https://www.historichotels.org/us/hotels-resorts/the-brown-hotel/history.php#:~:text=In%20the%20early%201980s%2C%20the,obtained%20the%20building%20in%202006. “J. Graham Brown.” The Courier-Journal. August 8, 1927. https://www.newspapers.com/image/107676260/?terms=%22james%20graham%20brown%22&match=1 Kral, George. “How the Gooey, Cheesy Hot Brown Became a Kentucky Icon.” Eater. Jan. 3, 2019. https://www.eater.com/2019/1/3/18165719/kentucky-hot-brown-history-recipe-brown-hotel-louisville “LOUISVILLE'S CULINARY ICON, THE HOT BROWN.” The Brown Hotel. https://www.brownhotel.com/dining/hot-brown Manoff, Arnold. “Reuben and His Restaurant: The Lore of a Sandwich.” Federal Writers Project. 1938. https://www.loc.gov/item/wpalh001447/ Martinelli, Katherine. “True to Its Design, the Origin of the Reuben Sandwich Is Messy, Too.” Eat This, Not That! January 16, 2019. https://www.eatthis.com/reuben-sandwich-origin/ Matte, Lisa Curran. “The Hotly Contested Origin Of The Reuben Sandwich.” Tasting Table. Nov. 13, 2022. https://www.tastingtable.com/1095929/the-hotly-contested-origin-of-the-reuben-sandwich Monaco, Emily. “The Untold Truth of Sloppy Joes.” Mashed. March 28, 2023. https://www.mashed.com/270915/the-untold-truth-of-sloppy-joes/ “National Sloppy Joe Day.” National Day Calendar. https://www.nationaldaycalendar.com/national-day/national-sloppy-joe-day-march-18 Ngo, Hope. “What Is Béchamel Sauce And What Is It Used For?” Mashed. June 2, 2021. https://www.mashed.com/413609/what-is-bechamel-sauce-and-what-is-it-used-for/ “Pizza Sauce Brings Italian Food to Your Table.” The Sacramento Bee. Dec. 16, 1970. https://www.newspapers.com/image/619758051/?terms=sloppy%20joe&match=1 “Philanthropist J. Graham Brown Dies.” The Courier-Journal. March 31, 1969. https://www.newspapers.com/image/109504942/?terms=%22james%20graham%20brown%22&match=1 Ramsey, Sarah. “The History of the Kentucky Hot Brown Sandwich.” Wide Open Country. July 19, 2019. https://www.wideopencountry.com/the-history-of-the-kentucky-hot-brown-sandwich/ Ramsey, Sarah “Where did the Sloppy Joe come from?” Wide Open Country. May 19, 2020. https://www.wideopencountry.com/sloppy-joe/ Scotti, Ippolita Douglas. “Was bechamelle really French, or an ancient Florentine sauce?” Flapper Press. March 6, 2019. https://www.flapperpress.com/post/was-bechamelle-really-french-or-an-ancient-florentine-sauce Senyei, Kelly. “Inside the Home of the Hot Brown Sandwich.” Epicurious. April 4, 2013. https://www.epicurious.com/expert-advice/hot-brown-sandwich-tips Singer, Phyllis. “Sloppy joes have chapter in food history.” The Courier. June 19, 1992. https://www.newspapers.com/image/359626043/?terms=sloppy%20joe&match=1 “Sloppy Joe's Cocktails Manual.” 1932. Havana, Cuba. Accessed online: https://euvs-vintage-cocktail-books.cld.bz/1932-Sloppy-Joe-s/II “Sloppy Joe History: The Origins of this Iconic Comfort Food.” Blue Apron. https://blog.blueapron.com/a-history-of-the-sloppy-jo/#:~:text=The%20Sloppy%20Joe's%20history%2C%20however,and%20the%20sandwich's%20official%20name. Taliaferro, Georgianna. “Sloppy Joe's: From Behind the Bar.” The Virginian-Pilot. March 12, 1950. https://www.newspapers.com/image/845602519/?terms=sloppy%20joe&match=1 Town Hall Delicatessen. https://townhalldeli.com/ Valdes, Rosa Tania. “Once Havana's most famous bar, Sloppy Joe's reopens after 50 years.” Reuters. April 12, 2013. https://www.reuters.com/article/us-cuba-sloppyjoes-idUSBRE93B18620130412/ “Was the Reuben Sandwich invented in Omaha?” History Nebraska. https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/ Weil, Elizabeth. “My Grandfather Invented the Reuben Sandwich. Right?” New York Times. June 7, 2013. https://www.nytimes.com/2013/06/09/magazine/my-grandfather-invented-the-reuben-sandwich-right.html Weil, Elizabeth. “Who really invented the Reuben?” Saveur. Sept. 6, 2016. https://www.saveur.com/reuben-sandwich-origin-history/ Wenz, Rod. “Louisville, State to Reap Benefits of Brown Legacy.” The Courier-Journal. April 10, 1969. https://www.newspapers.com/image/109539070/?terms=%22james%20graham%20brown%22&match=1 See omnystudio.com/listener for privacy information.